HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the potatoes and cut them into slices. Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked. Drain and mash. Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed. Sprinkle the chives over and serve.
Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat. Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent. Add the wine and cook over hight heat until it is reduced by more than half. Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan. Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well. Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir. Serve the pasta with sauce on top and some parmesan cheese on top.
In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown sugar, ketchup, Worcestershire sauce and bacon mixture. Pour into a shallow 2-qt. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until heated through.
In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain. Stir in tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionaly. Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside. In a large saucepan, melt butter, stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; cool slightly. Stir a snall amount of hot mixture into eggs; return all to pan. Cook and stir for 2 minutes. Remove from the heat; stir in cheese. In a greased 3-qt baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
Heat milk if desired. If unsure, consider whether the idea of a sweet, rich, banana-y drink made WARM is sickly or sublime to your tastebuds. Combine all ingredients a blender or food processor until smooth. Savor!
Cream Crisco, margarine, sugar and salt. Add eggs one at a time and beat. Add flour and milk alternately, ending with flour. Add flavoring. Add nuts. Add cherries cut in half. Bake in greased and floured tube pan or Bundt pan. Bake 1 hour and 45 minutes (or longer) at 300 oven. START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING. Remove from pan immediately. Do not ice.
Preheat oven to 350. In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly in bottom of a 13x9- inch baking pan; bake for 10 minutes. In a medium bowl, combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth. Add milk and vanilla, beating until well combined; pour over cooled crust. Bake for 15 minutes; remove from oven, and cool for 10 minutes. In a medium bowl, combine remaining 3/4 cup brown sugar, corn syrup, melted butter, and eggs. Stir in remaining 1 1/2 cups pecans. Pour brown sugar mixture over cream cheese mixture. Bake for 40 to 45 minutes, or until center is set.
bring 1 cup salted water to boil in saucepan. add okra, cover, cook for 10 minutes. when okra is cooked, cool under cold running water, drain weel. heat butter in frying pan, when hot add okra and parsley, mix well and add pine nuts. cook 2 minutes over medium heat, season with salt and pepper. sprinkle with lemon juice and serve.
Bring large pot of water to a boil. Remove stems from the Swiss chard leaves; cut stems into 1/2" lengths. Cut leaves into 1" strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook another 3-4 minutes, until tender. Drain ad rinse under cool water; press out excess moisture. Heat oil in nonstick skillet over med-high heat. Add mushrooms, cook stirring occasionally, 3-5 minutes, until browned. Add garlic and crushed red pepper; cook, stirring about 10 seconds. Transfer to a bowl and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper. Whisk together egg, ricotta, 1/3 cup Parmesan, salt and pepper in a bowl. Put 3-4 lasagna noodles in large bowl and cover with warm water; let soak. Preheat oven to 400°F. Spread about 1/2 cup marinara sauce in 9x13 baking dish coated with cooking spray. Place 3-4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times. Lift soaked noodles from water, pat dry and arrange on top, cover with remaining marinara sauce. Tightly cover pan with foil. Bake 35 minutes and uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake uncovered, until noodles are tender, about 15 minutes. Let stand 5 minutes before serving. NOTE: Lasagna can be prepared ahead to step 7 and refrigerated up to 2 days.
This recipe uses a loose-bottom cake tin. If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles. Then lift cake out when it is cooked. Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts. Remove from heat. Beat eggs and milk together. Add to saucepan with sifted flour and baking powder. Mix with a wooden spoon until combined. Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin. Bake at 180C degrees for 40 minutes. Spread topping over and cook a further 10-15 minutes or until the cake is cooked. Leave in tin for 10 minutes before lifting out. ------------Topping-------------(?. Place butter, sugar and almonds in a saucepan. Heat, stirring until the sugar melts. Add milk. Bring to the boil and boil for 5 minutes.
NOTE: Use the white beet sugar/cane sugar AND the brown sugar/sucanat. it is NOT an OR. Use both white sugar and brown sugar. If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu. Mix the cornstarch with the 4 1/2 T water. Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack. Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly. Stir and cook over high heat until just thickened and clear. Remove from heat and add margarine and vanilla. Stir until melted. It will be liquidish. Pour into shell. Place pecan halves on top and press down a little into the mix. Place in middle of oven at 350°F Bake 30 minutes. It will be jiggly. It should set as it cools. Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.
Bake the devil's food cake as directed on the box, in a 13 x 9" pan. While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping). When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake. Cool cake completely. Top cake with semi sweet chocolate chips. In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake. Top with chopped peanuts. Drizzle top of cake with chocolate syrup and the reserved caramel syrup. Chill before serving, and store remaining portions in the refrigerator.
In a pot large enough to hold whole cauliflower head, set steamer basket in about 2 inches of very lightly salted boiling water. Set head firmly upright in basket and cover pot. (If head protrudes, cover pot with foil instead of lid.) On high heat, steam cauliflower for 11 to 15 minutes, until tender, checking water level and adding more if necessary. Remove cauliflower from steamer and place in colander to drain. In small bowl, combine remaining ingredients. Drizzle mixture over cauliflower. Serve warm or cold.
In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions. As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL. Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee. Optional, garnish with cinnamon sticks and a dollop of whipped cream.
Top baby greens with remaining ingredients. Add whatever other vegetables you have in your refrigerator. Add your favorite dressing.
Into a bowl combine the flour and salt. Sift until it has been mixed well. Next add the lard one scoop at a time until you have a crumbly mixture. Slowly add water while mixing with hands. The mixture should soak up the water right away. Spread a little bit of lard on your hands in order to get the mix off. With the lard still on your hands, tear off golf ball sized pieces and roll each piece into a tight ball. Once all of the dough is made into separate balls let stand in bowl at room temperature for about half an hour to an hour, while covered with a kitchen cloth. After they have sat for the desired amount of time, roll out into a thin round flat shape (you can make them more or less thick according to personal preference). Heat dough up on very hot ungreased pan. Each side should take 15-25 seconds to cook. You will know when the second side is done when a large bubble forms. Each side should have several brown spots on them. You can place cooked tortillas into plastic bag with a kitchen cloth inside to keep them soft.
In a large bowl, toss the fruit with the sugar, lemon juice, and cornstarch. In a heavy saucepan, melt the butter over medium heat. Add the fruit mixture and bring to a boil, stirring often, about 5 minutes. Lower heat and simmer, stirring often, until thickened, about 10 minutes; let cool.
Mix all ingredients together in a medium bowl. Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan. Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown. Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
Trim the fat around the edges of the ham steaks. Melt the apple jelly in a large skillet over medium heat for about 1-2 minutes. Add mustard and pepper; mix in well. Place ham steaks into skillet and spoon sauce over them to cover. Cook, uncovered, about 5 minutes per side, basting often. Turn out ham to a serving platter. Cut into serving size pieces as desired.
Combine mayo, tobasco, and cilantro in a small bowl. Spread mayo mixture on both sides of bread. Layer roast beef, cheese, lettuce, and avacado, sprinkle lightly with salt. Lightly press on top layer of bread. If using large loaf, cut into portions, and serve.
For Bacon-Mushroom Sauce: Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft. Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken. Add mushrooms, simmer for 1 min & set aside. For Fish Fillets: Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour). Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender. To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers). NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.
Place the eggs in a saucepan and cover with cold water; bring to a boil, reduce heat to medium low, and simmer 10 minutes. Place pan under cold running water until the eggs are cooled. Peel eggs and remove the yolks from 4 eggs (reserve the whites for another use); chop yolks and remaining 4 whole eggs. In a medium bowl, mix chopped eggs with mayonnaise and season with salt and pepper; mix in the dill. Make into sandwiches.
Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly. Chill. Fold in whipped cream. Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.
Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown. Cook pasta until tender but not mushy. When it's done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Cook potatoes in salted, boiling water until tender; drain well. Meanwhile place apples in a pot with 1/3 cup of water and the sugar; cook at a simmer until soft. Mash the cooked, drained potatoes thoroughly. Mash in the cooked apples (with any remaining liquid), salt, pepper and butter.
In large stew pot, soften onions in oil for 1 minute. Add water. Wash beans and pour into stew pot. Cover and cook on low for 1 hour and 30 minutes. Remove 1/4 cup of beans and mash, then return to pot and stir. Continue to cook until gravy becomes thickened. About 10 to 20 minutes. Cut sausage into pieces about 1 inch long and add to the beans. Add salt, pepper, chili powder, and cumin powder. Continue to cook for 15 to 20 minutes. Serve over rice.
Place milk in 2-cup glass measuring cup. Heat in saucepan on stovetop until hot but not boiling. Place hot milk and sugar in a blender container. Cover with a vented lid and blend until frothy, about 1 minute. To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle with cinnamon or grated chocolate. Sip and enjoy!
Cut hens in half. Salt and pepper. In large heavy skillet with a lid, heat oil. Brown the hens on both sides. Cover and simmer for 10 minutes. Transfer to a platter and keep warm. Add onions to the pan, cook and stir for 2 minutes. Add tomatoes, garlic, and oregano, stir well. Return hens. Sprinkle the feta on hens. Spoon sauce over the hens.
Spread bread cubes in greased 2-quart dish. Sprinkle with longhorn cheese. Combine remaining ingredients and pour over cheese/bread mixture. Cover with foil and refrigerate 8 hours or overnight. Uncover and bake for 45 minutes at 350 degrees.
Prepare Green seasoning marinade: Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up 2-3 days or longer if you add water and some vinegar Sorry I can't offer definite measurements. I usually just eyeball this. Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we will generally make a fresh batch of this once a week. Season chicken with Angustora bitters, 5 tablespoons of green seasoning, 1/2 tsp salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time. Heat oil and golden ray in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn. The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot. Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize. TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL. Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale. When chicken is nice and brown about 10 mins, add rice and turn often until well mixed. Add, sweet peppers, peas, coconut milk and broth or Maggi cube and water. Taste at this point and add more salt if needed. Bring to a boil. Cover pot. Lower heat and simmer until rice is cooked and all the water is evaporated. (25-30mins). Add more water if rice is still hard and cook for a few more minutes.
Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes. Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese. Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly. Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes. Remove the soup from the stove. Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly. Slowly pour the egg mixture into the soup, stirring constantly. Add salt to taste and serve with arugula and crisp bread.
melt butter in a large pot saute mushrooms, carrots, celery and onion in butter until tender. whisk in flour. add chicken stock. add wild rice. season to taste. bring to a simmer and simmer until heated through. add cream and heat through.
Combine the flowers with the water in a pan and bring up to a boil over medium high heat. Boil for 6 minutes, then remove from heat, cover, and allow to steep for 2 hours. Clean the strawberries, slice them into a bowl, and cover with sugar, toss, and let stand on the counter for half an hour. Puree the strawberries and the liquid they cast , then strain through a fine mesh sieve into a large pitcher or a sun-tea jar, then pour the hibiscus liquid in and stir well. Taste and adjust with more water or sugar to your taste. Serve over plenty of ice. Keep refrigerated or iced if serving at a party outdoors.
Preheat the oven to 350. Spray a 9x13-inch pan with nonstick spray. Combine the flour, cocoa, baking powder, cinnamon, and salt in a medium bowl. With an electric mixer on medium speed, beat the butter, dried plum puree, sugar, egg, egg whites, coffee, and vanilla in a large bowl until well mixed. Stir in the flour mixture until just moistened. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool ompletely in the pan on a rack. Cit into 16 brownies. Cook's Tip: To make dried plum puree, combine 2/3 cup pitted dried plums and 3 tablespoons water in a food processor; pulse until finely chopped.
Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper. In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly. Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined. Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked. Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool. Filling: Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract. Fill the cake: Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.
Preheat oven to 400 degrees F. Combine all bran, molasses, and milk. Beat egg and add to bran mixture. Sift together flour, salt, baking soda, cinnamon, and ginger. Sit into wet mixture. Stir in raisins. Grease muffin tins and fill 2/3 full. Bake about 20 minutes at 400F. Remove from pan and cool on racks.
Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling. Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes. Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes. Remove from heat and let stand for 5 minutes. Stir in cilantro, season with salt and pepper to taste and serve.
In a small bowl, combine honey, lime juice and lime peel; whisk until well blended. Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator. Add onion, jalapeno peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack. Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture. Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).
Prepare angel hair according to package directions; drain. Heat oil in large skillet over medium-high heat. Add asparagus; cook and stir 10 minutes or just until tender. Add Barilla sauce and chicken; cook until heated through. Add chicken mixture to cooked angel hair in large bowl and toss well. Garnish with chopped parsley, if desired. Serve immediately. Notes: Place chicken slices over pasta and pour sauce mixture over all.
Preheat oven to 400. Combine potatoes, carrot, rutabaga, onion, ground beef, salt and pepper. It is good to use your hands to get it well combined. Line pie pan with one crust, add vegetable and meat mixture. Slice butter into patties and put on top of the vegetable/meat mixture. Put top crust on and puncture in a few places with a fork. Bake at 400 degrees for 1 hour. Let sit for about 10 minutes before serving. You can also make these pocket style for a nice portable meat pie.