HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil and then reduce to a simmer. Split jalapenos, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove, cool and mince or peel and mash. Cover potatoes and simmer for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry. While the potatoes are cooking, warm the half & half in a second saucepan. Mash the hot potatoes, slowly stirring in the warm milk and soft butter as needed. Add about 1/2 tsp of the jalapeno, grated cheese and chives. Taste and adjust with salt, pepper and more jalapeno as desired.
Preheat oven to 400°F. Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat. Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden. In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more. Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Preheat oven to 375 degrees. In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce. Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish. Repeat until your pan is full of rolled up enchiladas, or you run out of filling. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with cheese, if you want. Bake for 20 minutes and serve hot. Makes 6-8 enchiladas, depending how much you stuff them. GREAT when eaten with cold sour cream!
Heat oven to 350°F. Grease baking sheet; set aside. Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended. Beat in egg. Add one cup mashed banana. Mix until creamy. Combine oats, flour, salt, cinnamon, baking soda and nutmeg. Stir into creamed mixture. Mix in one half cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on baking sheet. Bake for 15-17 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool Completely. For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost cooled cookies. Sprinkle with chopped walnuts if desired.
Mix flour, baking powder, 1/2 t. orange zest, and the salt in mixing bowl. Pour in half-and-half and stir quickly to mix. Combine cherries, 1 cup water, the sugar, orange juice, and remaining 1/2 t. orange zest in 10-inch skillet. Cover and heat to boiling. Drop batter onto cherries, making 6 dumplings. Reduce heat to maintain steady simmer. Cover and cook until toothpick inserted into dumpling comes out clean, 20-25 minutes. Serve immediately, with cream, if desired.
Please note that I've never written this down before, so measurements like the "1 tbsp kosher salt" are just approximations on my part; go with whatever seems right to you. When you're ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really. Into the pot goes the corned beef, taken out of its plastic casing. Note about corned beef: I have never bought one that had spices separate, but I've read that here at Zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too. Pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat. Turn the heat under the pot to high and bring to a boil. Add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds. When the liquid comes to a boil, skim off any scum (you won't get it all; that's not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours. While meat is simmering, prepare the veggies. Cut some wedges off your cabbage (I never use the whole thing unless it was a very small cabbage). Peel some carrots and cut into chunks (I recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise. Peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don't be surprised if some of them do not stay in perfect segments however). Get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine). I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want. Don't do anything to the potatoes but rinse them to get off any dirt. Wait for the 2 hours to be up. When your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (I add the kosher salt and black pepper at this point, but you don't have to). If you have to add more liquid (you likely won't), add half apple juice and half water. When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes. When the 15 mins are up, remove lid and set it aside; you won't need it any more. Add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (I don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after I add the cabbage). When done, fish out corned beef and put on a chopping board. Then, using a slotted spoon, get the veggies and arrange attractively on platter so your MIL will be impressed; carve up meat and place on another platter. Make sure salt, pepper and butter are on the table, along with an assortment of mustards. Realize you forgot to make the soda bread; and serve.
Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes. Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth. Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.
For the base, crumb the biscuits using a food processor and add the melted butter. Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers. For the filling, beat cream cheese and sugar together. Whip the cream until soft peak stage and then fold into cream cheese mixture. Spread over the base and place in fridge to chill. For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened. Stir in the jelly crystals until all are dissolved. Chill until cold and starting to set. Slice strawberries and add to chilled jelly. Spoon over the filling as evenly as possible. Sprinkle the reserved 1/3 cup crumb mix over the top. Refrigerate until jelly has set and you are ready to serve. Cut into squares and remove carefully. I use a fish slice to do this. Serve with some whipped cream on the side or on top of each square if desired.
In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well. The slaw can be served immediately, but it is much better-- more melded and tender-- if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.
Preheat oven to 375° degrees. Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best). Set aside 1 cup flour. Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl. Stir margarine& water into dry mixture. Mix in more flour to make a thick batter. Cover bowl and let batter rest about 10 minutes. Turn batter into greased casserole dish. Cover and let rise until doubled (about 30-35 minutes). Bake at 375° for 35 minutes or until done (should sound hollow when lightly tapped). Remove from pan and cool on rack. serve warm or cold. If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105°-115°) water. Beat in sugar, salt, margarine and 2 cups of flour till smooth. Mix in pepperoni, cheese and extra flour to make a thick batter. Cover, let rise until doubled (about 1 hour). Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole. Cover, let rise until doubled (about 1 hour). Bake at 375° for 35 minutes or until done. remove fom pan and cool on rack.
Heat oven to 350°F. Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter. Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.
Mix all of the above together and mix well. Spread into hotdog rolls. Wrap individually in aluminum foil. Place on a baking sheet and bake in a 250 degree oven for 30 minutes.
Preheat the oven to 400°F Coat a baking sheet with no-stick spray. In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal. In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently. Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily. To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries. Serve with the scones.
Position rack in bottom 1/3 of oven. Heat oven to 400*F. Brush heavy rimmed baking sheet with oil. Place potatoes and 2 Tbsp oil in large bowl. Sprinkle with salt and pepper and toss. Arrange potatoes cut side down on baking sheet. Roast until cut side is brown, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes. Season to taste with salt and pepper. Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl. transfer potatoes to dish. Spoon chopped eggs and herb salad over.
Blend all ingredients together in a large saucepan; bring to a boil. Reduce heat and simmer partially covered, 1 hour. Serve over rice,sprinkled with Soy Sauce if desired.
Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half. Remove from the heat and lef cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerate. Bring to room temperature before serving. Heat grill to high. Brush the fish on both sides with the olive oil and season with salt and pepper. Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred. Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper. Place orzo on a serving platter. Remove the fish from the grill and place on the orzo. Top each filet with some of the lemon and capers. Garnish with the remaining parsley.
Preheat oven to 375 degrees. Sift together flour and baking powder. Set aside. Cream butter and sugar. Add eggs to butter mixture. Combine completely. Add vanilla. Add enough flour mixture to make a soft dough. Shape dough with lightly floured hands into desired shapes* and arrange on ungreased cookie sheets. Brush with beaten egg and water. Bake for 20 minutes, or until golden brown. Cool on racks. *The most common shape I've seen is twists. Twists can be made by rolling a piece of dough about 5 inches long and 1/2 inch round into a tube shape. Bring ends together and lightly twist one time from middle to ends. Other shapes are balls with flattened bottoms.
Whip together part 1. Toss together part 2. add 1-2. and top with 3.
Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside. Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes. Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.
Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes. Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste. Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer. Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste. To finish - stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only. I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.
Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl. Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes. Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets. Roll out the dough to 3 mm thickness. Cut the biscuits into your desired shapes and place on the prepared baking sheets. Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets. Decorate the biscuits with piped royal icing. Store in an airtight container.
Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef. Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl. Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often. Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once. When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Thaw puff pastry according to pkg directions. On a lightly floured surface, roll out 1 pastry sheet from the center until it's 1/2" wider on all sides. Whisk together egg, water, and the 1 T dill; brush onto rolled pastry sheet. Using 1 1/2 inch round cutter, cut pastry into rounds - transfer rounds to prepared baking sheet. (Puff pastry shrinks as it bakes, so use a cutter one size larger than you want for the finished mille-feuille.). Bake until pastry is golden, 15 minutes, remove from oven and cool on baking sheet on a rack. Repeat rolling, brushing, cutting and baking with second sheet of puff pastry. BEFORE they cool completely, split each one into a top and a bottom. Combine cream cheese, capers (if using), the 2 T dill, crushed red pepper flakes (if using) or white pepper (if using) & zest for filling in a bowl until well blended. Mince (smoked salmon) or flake (hot-smoked salmon) salmon, gently stir into the cream cheese mixture. Transfer filling to a resealable plastic bag; snip of a corner of the bag to form a 1/2-inch opening. *For efficient fillling, line the puffs in rows with their "lids" next to them, then pipe them assembly-line style. Squeeze a mound about (1 teaspoon) of filling onto the "bottoms" of the baked pastry halves; top with remaining pastry halves. MAKE AHEAD: **Make filling up to 2 days ahead and store it in the bag you'll use for piping; bring to room temp before using. ***Wait until a few hours before serving to bake the puffs. so they stay crisp. ****Fill the puffs just before guests arrive.
Combine all the ingredients except the ice in a shaker glass and stir with a spoon until the sugar dissolves. Pour the mixture into a stemmed glass filled with ice.
Spray a medium baking dish lightly with cooking spray. Lay onion slices on bottom and the fish on top. Place the lemon slices on fish and sprinkle with tomato. Season with pepper. Pour wine all over. Slowly bring to a boil on the top of the stove. Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.
Wrap tortillas in foil and warm in a 300* oven while making the filling. Brown ground beef and drain. Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further. Remove tortillas from oven and increase oven temperature to 500*. Brush each side of tortilla with melted butter. Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla. Fold in sides, then roll up tortilla from the bottom. Place seam-side down on a foil-lined and rimmed baking sheet. Bake at 500* for 8-10 minutes, until golden brown. Serve on a large bed of shredded lettuce and chopped tomatoes. Top with sour cream, shredded cheese, and salsa.
Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature, with a dollop of yoghurt or sour cream on the side, if desired. *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
Mix the mince with the onion, rolled oats, Worcestershire sauce, egg, paprika, tomato sauce and 1 tsp salt. Heat oil in frying pan, shape mince mixture into meatballs and fry, carefully browning on all sides. Cook in batches, and transfer to a casserole dish when browned. When all the mince mixture is cooked into meatballs add the sweet and sour sauce along with the water to the casserole dish. Bake in a pre-heated 180°C oven for 30 minutes. Cook spaghetti as per packets directions.
Thaw fish if frozen. Rinse fish and pat dry with paper towels. Spray baking dish with nonstick spray coating. Set aside. In a small bowl stir together mayonnaise, parmesan cheese, chives or green onion, tomato sauce and worcestershire sauce. Spread mayonnaise mixture over fish fillets. Bake uncovered in 450 oven for 12-15 minutes or until fish flakes easily when tested with fork.
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole. Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture. Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.
In a skilet at moderate fire brown the ground beef with salt and pepper. Drain the liquid fron the meat.Add onion ,red pepper, beef cube,sofrito,sazon,olives let simmer for 10 minutes. Add salt and pepper as needed. last add the raisins.lower the fire level and let the beef simmer. Peel the plantains and slice them thin. Add oil to skillet. fry the plantain slices and place in a try with napkins to retain excess oil. butter up your casserole layer the plantains in the botton beat 4 eggs and pour on top of the bottom layer. Add 3 cups of cheese,ground beef the other 4 eggs beatten chesse then cover with the rest of the plantains. bake under 375 for 45 minute. let cool down before slicing.
Mix flour, baking powder and salt in a bowl. Stir in egg, milk and parsley. Drop by spoonfuls on top of simmering liquids (not boiling or they will fall apart) and COVER. Check to see if dumplings are set after approximately 15 - 30 minutes. After they are set, they should be fine on dish for about 2 hours.
Skin (or not- its your choice) tomatoes. Pare& core apples. Peel onions. Chop the whole lot as finely as you like it- or until your arm gets tired! Put everything into a LARGE, heavy pot. Add raisins& first amount of vinegar. Cook until, about 1/2 hour. Meanwhile, dissolve mustard in 2nd amount of vinegar& add to pot. Tie pickling spice into a square of cheesecloth& add to pot. Add the rest of the ingredients to the pot& bring to a boil. Reduce heat& simmer uncovered, stirring occasionally for 2 hours. Remove cheesecloth spice bag& pour hot mixture into sterilized jars.
Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties. Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare. Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside. While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove. Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN. Mix 1 packet of original country gravy in small amount of water until lumps are gone. Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy. Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it. Serve hot, topped with bacon bits and shredded cheese.