HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times. While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together. Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap. Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.
Thoroughly combine all the ingredients together in a mixing bowl. Allow to sit at room temperature for 1-2 hours before serving.
Preheat oven to 375 degrees F. In a small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. In a large bowl, cream butter and shortening with brown sugar. Add eggs; mix well. Add dry ingredients alternating with buttermilk; mix well. Stir in raisins and nuts. Drop by teaspoonfuls onto baking sheet. Sprinkle with granulated sugar. Bake for 15 minutes or until golden in color. Cool on wire rack.
In small bowl, stir together sour cream, horseradish, and mustard. Spread about 3 tablespoons mixture evenly over each tortilla. Arrange 5 or 6 spinach leaves over sour cream mixture. Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese. Roll up each tortilla tightly; wrap in plastic wrap. Refrigerate 4 hours. To serve cut each in half. **Time does not include refrigeration.
Preheat oven to 350°F. Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot. Toss in the onions, cover and steam over low heat for 15 minutes. Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized. Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while. Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove. Discard the garlic. Toss the bread and onions together. Spread them in the casserole dish. Melt the remaining butter and pour over the bread. Sprinkle on the cheese. Beat the eggs slightly and beat in the half and half and salt and pepper. Pour the mixture evenly over the bread and cheese. Press the bread into the liquid with a spatula. (The dish may be covered and refrigerated overnight. Bring to room temperature before baking) Bake for 30 to 40 minutes until puffed and golden. Serve at once.
Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat. Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter. Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go. When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan. Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese. Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce. Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time. Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese. Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!
Pre-heat oven to 350°F. Grease and flour lightly one 13x9-inch pan. Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes). Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean). Allow cake to completely cool in pan. Drain crushed pineapple and reserve juice. In separate bowl combine crushed pineapple and dry pudding mix. Fold in whipped topping until well blended. Poke holes in cooled cake. Pour 3/4 cup of reserved pineapple juice over cake. Spread frosting over cake. Refrigerate for at least 2 hours. Enjoy!
In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt. 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.
Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.
Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours. Remove ham meat and bone from pot and set aside. Add split peas and thyme to stock. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone. While peas are simmering, heat oil in a large skillet over high heat until shimmering. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes). Reduce heat to medium-low and add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more. Season with pepper to taste. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
Bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook briefly until just tender, about 5 minutes. Drain thoroughly. Thinly slice the red onion and the shitake mushrooms. Preheat a wok, or heavy skillet, and add the vegetable oil and swirl it around. When the oil is hot, add the onion and mushrooms, and stir fry for 3 minutes. Add the noodles to the wok with the soy sauce, balsamic vinegar, brown sugar and salt. Toss them over the heat for 3 minutes. Add the sesame oil. Transfer to a warmed bowl, and serve at once, garnished with the parsley leaves, if desired.
Preheat oven to 350°F In large casserole dish, combine rice, tumeric, cinnamon, salt, sugar. Stir to distribute spices even. Pour boiling water over rice, add butter, stir to mix, and add 2 lemon slices (with rind), thickly sliced, on top. Make sure there are no seeds in lemon slices. Cover dish and put in oven, bake for 25 to 35 minutes until water is absorbed and rice is tender. You can also make this with brown rice, just increase amount of water to 6 cups and increase cooking time to 45 to 60 minutes.
Preheat oven to 350F degrees. In a food processor or blender, grind chickpeas with lemon juice and onion. Remove from blender and stir in flour, wheat germ, parsley, sesame seeds, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 minutes, gently stirring occasionally.
In a skillet, brown chicken and garlic lightly in the oil. Add mushrooms, cover and cook 5 minutes. Add sherry, cook uncovered until liquid is almost entirely absorbed. Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
Saute vegetables in butter over medium heat until translucent. Add milk, cheese, seafood and seasonings. Cook until heated through and cheese is melted. Keep warm. Fill frying pan about halfway with oil and heat. Fry rolls until golden brown all over. While they're still hot, make a slit in one end. Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture. Eat while hot.
Saute the onion with 1/2 cup of water and two tablespoons of oil for 5 minutes or until tender. 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes. To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes). Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes. Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup. Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers. Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
Step 1: Bring 4 cups of salted water to boil. Add Brown Rice. Mince 2 garlic cloves and add to water. Set timer for 30 minutes and boil on medium heat. Step 2. In a shallow bowl or tupperware dish combine olive oil, juice of 1/2 lemon, rosemary, remaining garlic cloves minced, 1 tsp salt and dash of pepper. Add the Seitan to this mixture and cover well. Allow the Seitan to marinate while the rice is cooking. Step 3: When the brown rice is done, combine the rice and marinated seitan mixture in a casserole dish. Mix well. Add Salt to taste. Add enough just to cover the bottom of the casserole dish and place in oven. Bake for 20 minute. (Optional: Add 1/4 cup grated parmesean to mix for extra flavoring).
Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt; blend into creamed mixture. Stir in chocolate chips, cereal, bran, rolled oats and peanuts. Preheat oven at 375 degrees. Form small balls unto greased baking sheets (for chewy cookies leave in a ball, for crispier cookies flatten a bit). Bake in oven for 8 to 10 minutes or until lightly browned. Cool on racks.
Melt butter in a medium saucepan over low heat. In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter. Whisk in icing sugar until smooth, then maple syrup and rum. Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble. Immediately pour into a small pitcher. Serve over squares of gingerbread. Sauce will keep well, covered and refrigerated, up to 3 days. Reheat in a low microwave until warm.
Heat oven to 350°F Prepare stuffing mix as directed on the package. Meanwhile, heat large, ovenproof, nonstick skillet on medium-high heat. Add chops, cook 4 minutes on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top each chop with 1/4 of the stuffing; sprinkle with cheese. Bake 20 to 40 minutes or until chops are done (internal temperature of 160F).
Combine oil and garlic in a small skillet. Heat over low heat just until garlic begins to sizzle. Add the corn and stir to blend and heat through, about one minute. Add thyme or rosemary and pepper to taste. Serve at once.
Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour. Put the black-currants in a saucepan with the orange juice and sugar. Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes). Remove from the heat and let the fruit steep for 30 minutes. Strain and allow to cool completely. Stir the fruit into the yogurt. Freeze for an hour. Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.
Remove the peanuts from the shell and peal them. Oil the peanuts with two tablespoons of peanut oil and roast them for 8 minutes at 350°F. Move them frequently (around every 2 minutes) so they don't burn. Put the roasted peanuts into the food processor and grind for 2 or 3 minutes. Add the salt and the honey. If you like it thinner like me, you can add more peanut oil until you obtain the desired texture. You can also add or other spices such as cinnamon, cayenne, chocolate, ginger, curry and even raisins and chocolate. For crunchy peanut butter, chop some additional peanuts. Pour them into a bowl, and stir them into the peanut butter. Store the peanut butter in an air tight container and use it within 30 days.
In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes. Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged). During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes. Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes. To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley. Serve with white rice, pickled jalapeno, and slice oranges.
Rinse rice in a sieve gently until water runs clear, set aside. Put butter in a large pot and melt over medium heat. Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly. Add rice and cinnamon and toss to coat. Add the amount of water according to the normal way you cook rice and add sea salt to taste. Bring to a boil uncovered. Once boiling turn heat to almost low and cook until done. Fluff rice with a fork and serve.
Combine ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass over ice. Drop in the cherry.
Heat oil, garlic and peas in a skillet. Add thyme and lettuce. Mix well, then cover and steam over low heat for 5 minutes. Peas should be bright but tender and lettuce should be wilted. Add seasoned salt and pepper to taste.
Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside. Brown Pork in pan with small amount of oil. Set aside. Heat onions and garlic in a large (5 qt) Dutch oven until shiny. Add epazote and jalapenos stir until heated through. Add pork, cumin, tomatillos and two cups of chicken broth. Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin. The last 30 minutes, add poblanos. Salt and pepper to taste. The longer it cooks on low the better it is. Serve by itself with warm buttered tortillas or over rice. Great the next day.
Lay the 3 pancakes on a large microwaveable plate. Sprinkle with choc. chips and marshmallows. Top with second pancake. Heat on med high heat about 45 secs. or until chips and marshmallows are soft. You may add more or less chips and marshmallows to your liking. Serve with a big glass of cold milk.
Boil water and add rice, cover and lower heat to simmer for 15 minutes. Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes. Season with salt. Serve with butter, milk, sugar and cinnamon. For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.
Preheat oven to 425°. Place egg roll wrappers in a single layer on baking sheets coated with cooking spray. Lightly brush with egg whites; cut each wrapper into 8 wedges. Combine cheese and remaining ingredients; sprinkle evenly over wedges. Bake at 425° for 5 minutes or until lightly browned.
Preheat the oven to 150°C. In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted. Remove from heat & let cool. Add corn flakes and mix evenly. Add in toasted almond nib & mix evenly. Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them. ENJOY!
Put the acorn meats into a pot with enough water to cover. Bring the water to a boil, then drain. Repeat 3 times or till the bitterness is gone (the water should be clear). Once you have leached the nuts, dry them on a cookie sheet in a low oven (about 200°F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool. Grease two loaf pans with margarine. Mix together all dry ingredients, thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well. Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden. If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes. Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its flavors have had a chance to mellow and blend.
Mix together dry ingredients. In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product). Mix dry and wet together. Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high. Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.
Cut the chicken into 1 1/2 inch cubes and set aside while you prepare the marinade. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the chicken and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes. Preheat the grill to high. When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the chicken cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until chicken cubes are nicely browned on the outside, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last two minutes. Transfer the kebabs to serving plates and serve immediately, accompanied by lemon wedges. This can be served as a main dish or with pita's and tzatziki sauce.
Place the first 5 ingredients in a salad bowl. Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously. Drizzle as much of the viniagrette as you like over the salad and toss lightly.
Combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl. With a spoon, lightly coat the salmon fillets with the mixture. Dredge in the matzo meal. Bake in a preheated oven at 425degF for 12-14 minutes. Garnish: Chopped teardrop or cherry tomatoes drizzled with extra virgin olive oil, OR. Micro greens, arugula, or mache, lightly dressed with a lemony vinaigrette.
Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer. In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth. Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla. Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill for 2 hours or more. To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.
Cook sirloin in oil over medium heat until no longer pink. Add mushrooms and pepper. Combine milk and soup and add to meat. Reduce Heat and add sour cream. Cook about 30 minutes on low heat- do not boil. Add cheeses and cook and stir until melted. Good over noodles or rice.
In a saucepan over medium heat bring water and orange juice to a boil. Stir in grits, orange peel and salt into water/juice mixture. Reduce heat to a simmer and cook stirring for 3-5 minutes or until thickened. Pour into serving dishes and sprinkle with brown sugar. Let stand until sugar melts.
Beat margarine or butter and granulated sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add eggs, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to butter sugar mixture; beat until combined. Stir in raisins and 2/3 cup of fruit cake mix. Spread batter evenly into a greased and floured 13x9x2-inch baking pan. Stir together brown sugar, cinnamon, pecans, and 1/3 cup of fruit cake mix. Sprinkle evenly over batter and pat down. Bake in a 350°F oven for 40 to 45 minutes or until toothpick inserted into center comes out clean. Serve warm or cooled.
Blend ingredients in a food processor until well combined. Chill first or serve immediately with chips, pita or any crusty bread.
Mix all dry ingredients together except the 4 1/2 cups of flour. In small pan, heat the milk, the water, and the butter. Add liquid mixture to the dry mixture. Beat well. Mix in the eggs and 1 1/2 cups of flour. Beat well. Put in rest of flour, little by little. Knead the mixture for 10 minutes. Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half. Punch dough down and reshape it with some "bone" shapes on top to decorate it. Let rise another hour. Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted. Brush over dough. Bake at 350°F for about 40 minutes.
Mix all frozen berries, jelly and sugar in a large skillet; let stand until berries thaw and mixture is juicy, stirring occasionally and breaking up strawberries into smaller pieces (this should take a couple hours). Boil until mixture thickens but is still chunky, stirring frequently (about 7 minutes). Delicious!