HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in a large pot, cover with water, salt liberally, and bring to a boil over medium heat. Reduce heat and simmer until tender, about 20 minutes. Meanwhile, in another pot heat cream and butter over low heat; do not allow to boil. Drain the potatoes, return to the pot and mash with a potato masher (do not over-mash or they will become gluey). Continue mashing, adding cream and butter mixture, sour cream, salt and pepper. Stir in scallions and serve.
Place chicken breasts in a pot with a little bit of salt. Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables. Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep. In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld. In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix. Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix. Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away. Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides. If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead. Enjoy!
Set oven to 350 degrees. Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan). In a large bowl cream butter with sugar until fluffy. Add in eggs and vanilla; beat until well combined. In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk. Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter. Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!). In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake. Bake for about 45-50 minutes (for the springform pan) or until the cake tests done. *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.
Preheat oven to 400 degrees F. Heat olive oil in a medium skillet over medium heat. Cook onion, celery and carrot until vegetables are softened, about 5 minutes. Stir in shredded. chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside to cool slightly. In a large bowl, stir to combine ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup blue cheese, 1/2 cup mozzarella cheese and egg. Fold in chicken and vegetable mixture until combined. Lightly coat an 7x10 baking dish with olive oil. Spoon 1/4 cup buffalo sauce into the bottom of the dish. Fill shells with chicken and cheese mixture and arrange in prepared baking dish. Top evenly with 1/2 cup buffalo sauce, 1/4 cup parmesan cheese, 1/4 cup blue cheese and 1/2 cup mozzarella cheese. Bake for 25 minutes. Top shells with remaining buffalo sauce, a drizzle of ranch dressing and sliced scallions. To Make the Buffalo Sauce: Combine all ingredients in a small saucepan over medium high heat. Whisk until butter is completely melted. See aside to cool. Makes 1 1/4 cup.
Crack open a few cardamom pods and toss them in a large pot, along with dark roast coffee, a cinnamon stick, milk, and some water. You can add the sugar now, or you can let your guests add their own. Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times. Actually do it about a hundred and twelve times. Each time the mixture will get a little frothier. It's a great thing to do when you have a problem to work out. Someone to think about. However many times you decide to do it, enjoy the process. Strain the milky mixture and transfer to a coffee pot. Pour into cups and serve with a cinnamon stick.
Pesto. In a food processor, combine the garlic, pine nuts, basil, yeast , lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper. Rissoto: Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto. Preheat a heavy-bottomed 4 quart pot over medium heat. Saute the onion in oil and a pinch of salt until translucent, 4 to 5 minutes. Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes of salt and pepper. Reduce heat to medium low. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb. At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside. With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid. To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.
Cream butter; gradually add sugar beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in pecans and lemon rind. Pour batter into a greased and floured 9X5X3 loaf pan. Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes, remove loaf from pan and cool completely.
1. Mix the mayonnaise, dressing, relish, vinegar and sugar together in a small bowl. Refrigerate until ready to use. 2. Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. 3. Toast buns either on the grill or in a toaster oven. On bottom bun, place one burger, then one slice of cheese, then another burger, and. another slice of cheese.  Follow this with 3 onion slices and then 2 pickle slices.  Finish with top bun. 4. Assemble the finished product in this order:  Spread 2 tablespoons sauce on top bun and then place.
1. Place wood chips in small disposable aluminum pan; set pan on edge of grill burner and position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot and chips are beginning to smoke, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush. 2. Place tomato halves and chiles in bowl; drizzle with vegetable oil and toss to coat evenly. Scrape grill and spray with grill spray. Place tomatoes cut side down on grill with lid down, checking often to make sure they are not burning. Grill tomatoes until evenly charred and beginning to soften, 4 to 6 minutes. Using tongs, flip tomatoes and grill until skin sides are charred and tomato juices bubble, 4 to 6 minutes more. While tomatoes are cooking, grill chiles until skins are blackened on all sides, 8 to 10 minutes, turning as needed. 3. Transfer vegetables to platter and let cool in single layer, at least 10 minutes. 4. Stem, peel, seed, and finely chop chiles. Pulse tomatoes in food processor until broken down but still chunky, about six 1-second pulses. Transfer tomatoes to bowl; stir in chiles, onion, cilantro, salt, pepper, olive oil, sugar and lime juice as needed to balance flavors. Let stand for 10 minutes and serve. (Salsa can be refrigerated in airtight container for up to 2 days; bring back to room temperature before serving.). Adapted from Cook's Illustrated.
Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice. Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek). Cover and bake at 325 degrees for 1 hour. Stir in cranberries. Bake, covered, at 325 for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.
Cook the chopped onion and garlic in butter until tender. Cool. Stir in the eggs, salt and milk, and beat with fork until mixed. Pour this into a large bowl containing the flower, and stir with the fork until combined. Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese. Pour into a prepared 20-23cm oven proof dish. Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
Preheat oven to 400°F. Combine dry ingredients in a large bowl. Stir in the blueberries. In a separate bowl, blend the wet ingredients, including lemon peel. Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix. Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean. Cool on a rack for five minutes before removing from pan; finish cooling on rack.
Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying. Leave them in this for 4 hrs, changing to clean water about halfway through. Discard any open clams. In a large stockpot, warm the oil over medium heat. Add the garlic& red pepper; saute until garlic is golden. Add the sausage, onion, tomatoes, wine& water; stir to mix. Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes. Discard any clams that do not open. Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.
Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet. Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks. Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes. Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).
Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Combine apple cider and vanilla extract in a small saucepan. Bring to a boil then remove from heat. Add the tea bag and steep 3 minutes. Remove the tea bag and stir in the gin. Serve immediately garnished with a lemon slice.
Cube cheese. (I usually break a stack of several slices into quarters.). Combine salsa, cheese, and milk in a microwave safe container. Microwave on high for two minutes. Stir to blend. Then stir in spices. Microwave on high until heated thoroughly, about ten minutes, stirring ever minute or so. Serve hot with tortilla chips.
In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender. Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors. Stir after one minute. Add the cubed roasted chuck roast. Stir all together. Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well. Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture. Bring to a boil. Cover and simmer for 20-25 minutes.
Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides. In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly. Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed. Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken. Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak. While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili. Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves. Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly. May be made in advanced and heated up on low heat when ready to serve.
Cook the pasta in salted boiling water until tender. Drain and rinse with cold water. Put the pasta into a large mixing bowl. Melt the Cheese Whiz in the microwave, stirring every 15 seconds until the Cheese Whiz is hot, and then stir the Cheese Whiz into the pasta. Add the grated cheese and stir until well blended. Put the mixture into a greased baking dish and bake at 350F for 40-45 minutes until hot. If you want this super fast, put the mixture into a large glass bowl and microwave it, stirring every 30 seconds until the cheese has melted and macaroni is very hot. Sometimes I also use a blend of different grated cheeses.
Preheat oven to 350 degrees. Combine juice, water, and jam. Core apples and slice thinly. (I usually slice in quarters and then slice each quarter into 4 more slices for a total of 16 per apple). As you slice each apple, place in juice mixture and stir to cover apples so they won't turn brown. Pour mixture into an 8x8 pan. Combine remaining dry ingredients and stir to mix well, then add melted margarine. Stir again to mix. Mixture will be crumbly. Sprinkle oat mixture over apple mixture. Bake 1 hour or until apples are tender. Serve hot or room temperature, on its own or with low fat ice cream. Keeps very well in the fridge (if there is any left over) and is delicious cold the next day. Tip: prepare in advance and place in oven at the start of your meal for a hot dessert.
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and sea salt. Mix well to combine. Shape the mixture into four large patties; place on a plate; cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon oil over a medium-low heat. Cook for 15 minutes or until light golden and tender; set aside. Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan. Once the oil is swirling in the pan, add two beef patties. Fry for about 5 to 6 minutes on each side or until browned. Place a piece of cheese on each patty while they're still in the fry-pan. Let the cheese melt a little; remove the patties using a spatula. Place them on a plate and loosely cover in foil to keep warm. Repeat cooking process with the remaining patties. Discard most of the oil from the pan and fry the eggs to desired doneness. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden. You may have to do this in batches, depending on the size of your grill. Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, a patty and cheese, tomato slices, beetroot slices, a fried egg, bacon, fried onions and finally, a squirt of tomato sauce. Cover with the hamburger bun tops. Serve immediately.
In small sauce pan, melt butter, stir in crushed wafers. Pat firmly into 11 x 7 dish (chill). In large bowl, dissolve jello into boiling water. Stir in condensed milk,& undrained strawberries. Fold in marshmallows& whip cream. Pour into prepared dish. Chill 2 hours. Refrigerate leftovers.
Combine all ingredients thoroughly. Pour over meat, fish, tofu or vegetables and let sit at least 8 hours.
Heat oven to 375. Place beef in bowl along with stuffing mix and seasoning. Mix well. Spray an 8 sectioned muffin tin with non stick spray. Divide the meat mixture into 8 pieces and press the meat into each section. Make an indentation in each and spoon the sauce into each one. Bake 30 minutes or until done. Divide the cheese evenly over the top of each muffin and return to the oven to melt. Remove and let stand a few minutes so they are easier to take out.
Cut the ciabatta in half horizontally. Spread the mustard on the cut side of the top half and the cranberry sauce on the bottom half. On the bottom half, stack the ham, turkey, cheese, pickles, and top half of the bread. Press down firmly and cut crosswise into 4 even sandwiches. Heat a grill pan to medium. Working in batches if necessary, place the sandwiches on the pan and place another very heavy skillet on top. Grill, turning once, until the bread toasts and grill marks appear, about 8 minutes. Serve hot or warm.
Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.
Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil. Drain and cool under cold running water. Slice the potatoes 1/4 inch thick and place them in a large bowl. Add the eggs, mix well, and set aside. Saute the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from the skillet with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat. Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes. Add the Meat Magic, then whisk in the flour. Slowly add the stock, vinegar, and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from the heat. Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.
Prepare rice according to package directions. Spoon chili into 8 inch square baking dish'. Cut up the tamales into 1 inch pieces. Top the chili with the tamales. Heat mixture (covered) in microwave for 4 minutes on high. Add the rice and cheese on top and finish microwaving until the cheese melts on top-3 minutes on high.
In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved. Stir in the lime peel and lime juice. Refrigerate for about 1 hour or until very thick but NOT set. In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside. In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff. Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture. Pour into prepared baked crust. Refrigerate for a minumum of 3 hours or until set. Garnish with whipped cream and sliced strawberries. Refrigerate and leftovers.
Preheat oven to 375 degrees Fahrenheit. Coat pork chops with coating mix, as directed on package. Place in single layer in a 13x9-inch baking pan. Toss sliced onions with oil; place over chops. Bake 30 minutes or until cooked through. Pour gravy over chops; cover tightly with aluminum foil. Bake an additional 15 minutes or until heated thoroughly.