HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ALL ingredients in a pot and cook for 5 to 10 hours. Stir occasionally. Put the chili and jalapeno peppers in last with their stems sticking up out of the chili. This makes them easy to remove for those who don't want their chili hot! The ingredients list is enough to make 2 pots worth (dutch oven size). I usually omit the meat from one pot and make a vegetarian batch at the same time. It's good for your vegan friends and as lighter fare for lunch! **All amounts are approximate. Use what is convenient, available and adjust to taste. **The meat can go into the pot raw with all the other ingredients. It will cook right along with them and be more flavourful and tender as a result - especially the steak. I am so happy you like this chili! Thank you for the great reviews! Enjoy!
Peel and dice potatoes. Bring potatoes, water, and onion to a boil. Simmer on medium-high heat until potatoes are tender (8-10 miuntes) Stir in remaining ingredients. Simmer, uncovered, for 3-5 minutes. Serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).
Cream butter until soft and stir in the remaining ingredients. Transfer to a lightly floured surface and shape into a 1 1/4" diameter log. Wrap in plastic and refrigerate at least one hour. Preheat oven to 350°F and grease cookie sheets. Slice the dough into 1/4" inch thick rounds and place on sheets. Bake for 15 minutes or until golden.
Boil noodles according to directions on package and drain. In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream. Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs. Combine the eggs and cream mixture and pour into a large Pyrex baking dish. Add the noodles and mix. Sprinkle with cinnamon to taste. Bake at 350 degrees F. for 1 hour.
Preheat oven to 375. Sift together flour, spices, and salt. Cream sugar and oil/butter until well blended. Add molasses and egg, beating continuously. Add four mixture to mixer in 3 additions. Mix well. Mix 2 tbs hot water with soda until soda is dissolved. Add to mixer and mix well. Gently mix in sourdough starter. Bake in greased muffin pans for about 15-20 minutes. The muffins are done when you poke them with a toothpick and the toothpick comes out clean.
Add vodka to a cocktail strainer half filled with ice and shake about 10 times. Add cointreau and juices and swirl to mix. Strain into cold martini glass that have been rimmed with sugar or vanilla sugar if desired.
Rinse fillets and pat dry with paper towels. In a medium bowl, mix the soy sauce, mirin, sugar, and ginger. Place fillets in marinade and let stand for at least 20 minutes and up to overnight (cover properly for food safety). Preheat your oven's broiler and broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5-8 minutes. Serve with a lemon slice or long white radish slices as a garnish.
Combine peanut butter, condensed milk, vanilla, bitters and water in a pitcher. Whisk until peanut butter is dissolved. Pour into tall glasses filled with ice cubes and serve immediately.
Set oven 350. With two forks, scoop squash from shell and set aside (you want approximately 3 cups). In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla. Whisk well. Stir in spaghetti squash. Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired. Bake 40-45 minutes until a knife inserted in the center comes out clean. Cool on rack. Serve with a dollop of whipped cream. Store, covered, in the refrigerator.
Mix all ingredients together and serve. I normally boil about 1 cup of the water and dissolve the sugar in the hot water to make it easier, then add the other ingredients.
in large bowl of mixer, dissolve the sugar in the water. (i prefer sugar in the raw, but white work just fine). Add oil and 2C of flour. Mix on medium, 2 minutes. Add salt and yeast, combine. add remaining flour. Turn out onto lightly floured surface and knead 5 minutes. Divide into 2 equal balls, place in oiled bowls and cover with plastic wrap. Allow to rise for 1 1/2 hours in warm location (I have done as little as 45 minutes -no problems). Place dough on a lightly floured surface and sprinkle flour over the top. Working from the edges to the center, press dough into a circle (12 inches). Add sauce and ingredients, bake in a 500 degree oven for 20-25 minutes.
Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough. Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling. In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16x11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface with cream or an egg wash (thinned with a little water if necessary), and sprinkle with granulated sugar. Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab is best eaten the day it is baked but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days. Pate Brisee directions: Process flour, salt and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.). Turn dough out in two portions onto two pieces of plastic wrap with one slightly larger than the other (this will be your bottom crust). Flatten dough and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Place rack in center of oven and preheat to 400 degrees F. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well. Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in the egg, then the egg white, and finally the vanilla until smooth. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes. Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack. They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.
Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat. Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes. In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly. Place egg roll wrapper on work surface and brush with water. Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides. Pull bottom edge over the filling and roll up, pinching ends to seal. Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.
Cream coconut oil until light. Add vanilla and sugar. Mix well. Add coconut milk and preserves. Beat on high until creamy.
Preheat oven to 375°F. Cream the margarine. Slowly add the sugar a little bit at a time. Add the egg and vanilla; beat until soft and light in texture. Combine cinnamon, salt, and baking soda in a separate bowl. Sift flour into dry mixture and stir well. Beat in half the flour mixture on low speed. Use a wooden spoon to stir in the remaining flour mixture. Place on greased cookie sheets. Press the cookies flat with floured fork. Bake the cookies 8-10 minutes. Allow the cookies to cool 1-2 minutes on the cookie sheets before removing them to cooling racks.
In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional). Mix the brine ingredients and bring to a boil. Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand). Pour boiling brine over the peppers within 1/2" from the top. Seal by hot water bath for 20 minutes. Let jars sit for 3 weeks for the best flavor. NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.
For roasted pineapple: Preheat the broiler. Cut the ends off the pineapple. Quarter it and cut away the core and skin from each quarter. Cut each quarter in half, lengthwise (you should have 8 long strips). Stir together the brown sugar and the ginger. Toss with the pineapple pieces. Place in a medium flameproof baking dish and broil for 10 minutes, turning the pieces halfway through. Serve hot, warm, or at room temperature. For grilled pineapple: Prepare pineapple as described above. Preheat a grill or indoor grill pan to medium-high heat. If using a grill pan, spray it with cooking spray. Stir together the brown sugar and the ginger. Toss with the pineapple pieces. Place the pineapple on the grill (or grill pan), and grill until desired grill marks are achieved.
Wash the cauliflower and then break the cauliflower into small florets. Set aside. In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside. Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds. Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots. Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined. Cover the pan and cook for 4 minutes, stirring about every minute. When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir. Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.
Crumble ground beef into 2 quart casserole; add onion. Cover loosley and microwave on high 3 min.; stir. Cover and microwave until meat is firm, 2-3mins. Stir to break up meat; drain. Stir in cheese, sour cream, parsley, salt and pepper. Cover and reserve. Wrap 4 tortillas in damp cloth and microwave on high until softened, about 45 sec. Keep tortillas covered while working with the filling. Spoon about 1/3 cup filling in center of tortilla. Fold up. Place seam side down in oblong baking dish. Repeat with remaining tortillas. Prepare enchilada sauce. Enchilada Sauce:. Mix all ingredients, cover tightly and microwave on high to boiling, 4-6 min.; stir. Pour sauce over tortillas. Cover loosley and microwave on high until filling is hot, 7-9 minute. Garnish with shredded cheese. Enjoy!
Saute the onion in the olive oil in a large pot until translucent. Add the garlic and continue cooking until the garlic is slightly brown. While the onion is cooking mix the tomato paste and water together. Place the pork chops in the pot. Add the tomato paste mixture, crushed tomatoes, and the tomato juice to the pot then stir. Add the dry seasonings, wine, and mushrooms. Simmer for 1 hour. 10 minutes before the sauce is finished add the parsley. Remove pork chops and keep warm while you mix pasta and sauce. Serve with a salad.
Heat oven to 400°F Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole. Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.
Make dressing:. Mix all of the ingredients in a bowl. Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.
Heat the oven to 350°F Grease a round 8-inch cake pan with light butter and line with parchment paper. In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric. Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil. Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture. Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color. Cool completely and slice.
Put all the chopped veggie in a big bowl. In a smaller bowl, whisk the dressing and sugar with the vinegar. Pour over veggies, and stir well. Refrigerate overnight. Serve with tortilla chips.
Remove the skin from the banana (DO NOT cook with peel). Place banana on non-stick side of a double 12-inch sheet of aluminum foil. Cut each banana crosswise into nine bite-sized pieces. Do not cut foil! Squeeze tablespoon butter over banana pieces. Sprinkle brown sugar, vanilla, cinnamon, and rum extract over butter. Wrap tightly in foil, being sure to seal ends. Place on grill over gas, campfire or coals, seam side up. Cook for six minutes. Remove from heat. Open carefully. Top with diced pound cake. Spoon the whipped topping onto the dessert. Sprinkle topping with dash of cinnamon. Eat directly from foil.
Beat together vanilla, oil and eggs. Add sugar, salt and baking powder and mix. Add about half of the flour and mix. Gradually add the remaining flour until mixture comes away from the bowl. Do not over-add flour. Pinch off pieces of dough and roll into pencil-thin strips about 6 inches long. Fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets. Brush with beaten egg and sprinkle with poppy seeds. Bake 350 about 15 minutes.
Cream margarine, shortening and sugars. Then add eggs, then vanilla. Next dry ingredients and then chips, nuts and cranberries. Use medium cookies scoop and place on greased cookie sheet. Bake at 350° for 8-10 minutes. Do not over bake, cookies should be moist and chewy.
Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350. Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside. In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix. Mix in the pumpkin puree and dates. Add sifted dry ingredients, and mix only until they are smoothly incorporated. Stir in the walnuts. Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.). Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.
Line a large baking sheet with parchment paper; set aside. FOR CRUST: In a medium bowl, stir together the 1-1/4 cups flour, the 1-1/2 teaspoons lemon peel, the salt, and the 1/4 teaspoon mace. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the remaining ice water at a time, until all the flour mixture is moistened. Form dough into a ball and on a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 13 inches in diameter. Transfer dough circle to prepared baking sheet. Preheat oven to 375°F. FOR FILLING: Spread almonds on dough circle to within 2 inches of the edge. Place pears in a large bowl. In a small bowl, combine the 1/2 cup sugar, the 4 teaspoons flour, the 2 teaspoons lemon peel, and the 1/2 teaspoon mace. Toss half of the sugar mixture with pears. Mound pear mixture on top of the almond-covered dough. Sprinkle remaining sugar mixture over pear mixture and dot with butter. Fold dough edge up and over pears, pleating dough gently as needed. In a small bowl, combine egg white and the 1 tablespoon water; beat with a fork. Brush mixture onto the top and side of the dough. Sprinkle with additional sugar. Bake about 45 minutes or until filling is bubbly, pears are tender, and pastry is golden. If necessary to prevent overbrowning, cover edge with foil for the last 5 to 10 minutes of baking. Cool on the baking sheet for 30 minutes. Serve warm. If desired, serve with Spiced Whipped Cream or ice cream. SPICED WHIPPED CREAM: In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and dash ground mace. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
Preheat oven to 375. Cream together the first four ingredients. Add the next five DO NOT ADD THE CHOCOLATE CHIPS! and mix . Spray a 13 by 9 pan. Push mixture into the bottom of the pan and pour the chocolate-chips over it entirely. Place the pan into the oven for five minutes, then take the bars out and the chips should be soft. Swirl the chips into the dough so you cannot tell they were ever chips. Place the pan back into the oven for seven minutes.
Sift the flour, baking soda and salt into a bowl. Set aside. Whisk the eggs and the vanilla together. Set aside. Preheat oven to 350°F. Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this). Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas and stir until incorporated. Mix in the flour mixture until just incorporated with a spatula. Pour in the walnuts and chocolate chips and gently fold into mixture. Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).
MAKE THE COOKIES: Combine the butter and granulated sugar in a large bowl. Beat together with an electric mixer set at medium-high speed for about 1 minutes. Scrape down the sides of the bowl and continue beating until light and fluffy. Beat in the vanilla extract. Sift together the flour and salt. Blend into the butter mixture, 1 cup at a time. Continue mixing until the dough is smooth and no streaks of flour remain. Divide the dough into 4 equal portions; pat each into a disk and wrap in plastic wrap; refrigerate for 30 minutes. Working with 1 disk at a time (leave the others chilling), place it between 2 pieces of waxed paper or plastic wrap and roll out 1/4 inch thick. Remove the top piece of waxed paper, and using a 3-inch scalloped or straight-edged biscuit or cooking cutter, cut out at leas 6 cookies. Place the cookies 1 inch apart on parchment-lined baking sheets. Reserve the dough scraps. Repeat with the remaining dough disks. Re-roll all the scraps and cut out at least 24 smaller cookies with a 1-inch straight-edged cookie cutter. The smaller cookies will be the crown of the bonnets and large cookies will be the brims. Place the smaller cookies on a second parchment-lined baking sheet at least 1-inch apart. Refrigerate both baking sheets until the cookies are very firm, about 2 hours. If chilling longer than 2 hours cover loosely with plastic wrap. Preheat the oven to 300°. Bake the cookies until firm and lightly golden for just about 20 minutes. They'll taste bitter if allowed to bake too darkly. Let cool completely on a wire rack before icing. MAKE ICING: In a large bowl, beat the egg whites (or reconstituted meringue powder) with an electric mixer set on low speed until frothy. Sift the confectioners' sugar into the bowl. Slowly increase the mixer speed to high and continue and continue beating until brilliant white, firm, and fluffy, this takes about 10 minutes. You should have 2 1/2-3cups. Scoop out 1 cup of the icing and set aside to use for piping. Thin the remaining icing with water, adding 2-3 teaspoons at a time until is is of pouring consistency. Divide among as many small bows as different colors you wish to create, then tint the portions. Place the cookies on a wire rack set over a baking sheet and pour the thinned icing over them. If necessary, shake the cookies to ease the icing over the edges. This should cover the cookies with a thin, even layer. Allow to dry completely. Tint the 1 cup icing if desired. Spoon into a large piping bag fitted with a number 2 plain decorating tip for squiggles, dots, scrolls, and stripes or a number 4 plain tip for piping a ribbon. To create the bonnet, pipe a small amount of icing on the back of the smaller cookie and attach it onto the center of the larger cookie. Decorate your bonnet according to your personality or those of your guests. And don't forger to sing along with July Garland -- "in your Easter bonnet with all the frills upon it".
Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year. Coriander (cilantro) has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.
Place apples in a nonstick saucepan with the butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 20-25 minutes over low heat.
First, spray a 9X13 pan with cooking spray. Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready. Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop. Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly. Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.