HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine olive oil, sugar, paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper in small bowl; whisk until smooth. Cut French bread into 1/4 inch slices;. Arrange in single layer on baking sheet. Brush with olive oil mixture, whisking oil constantly while using to mix seasonings. Toast at 200°F for 1 hour or until crisp. Remove to wire rack to cool. Store in airtight container for up to 2 days. Serve with soups and salads. May freeze and reheat at 350°F for 5-7 minutes.
Add soup ingredients to blender and blend until creamy. Garnish as indicated. Serve immediately after blending.
Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop. Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend. Add tomato juice and horseradish. Blend again, then season. Chill. Serve sprinkled with fresh chives.
Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly. Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving 1/4" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet. Combine scooped potato insides, 1/2 cup each cheddar and Gruyere, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika. Bake until cheese is browned and bubbly, about 10 minutes.
Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle. Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices. Blend to a smooth paste. Put the yogurt in a bowl large enough to hold the chicken. Stir in the spice paste. Add the chicken and make sure all pieces are covered in the marinade. Break the cinnamon stick in two and tuck it in with the chicken. Cover and marinate for at least two hours and as much as overnight. Set the oven to 220 C or 425°F. Bake the chicken in a shallow dish for 30 minutes or until cooked through. The yogurt should have formed a dark brown crust. Sprinkle with mint leaves.
Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs, vanilla, and salt. Stir until well combined. Pour into lightly oiled 9 inch pie pan. Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
Put pears and water in a heavy 3-quart saucepan. Cover and simmer over medium-low heat about 20 minutes until pears are tender, stirring occasionally. Drain. Process in 2 batches in food processor or blender until smooth. You will have about 4 cups puree. Pour back into same saucepan. Stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low. Cover pot, leaving lid slightly ajar, and simmer about 1 hour until mixture is shiny and very thick, stirring often. Spoon into clean hot jars. Cover tightly, cool and refrigerate.
After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes. Break the bones apart so that they'll fit better into the crock pot. Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot. Add vegetables. Add cold water until crock pot is full to 1 1/2 inches below the rim. Cook on high 4 hours and then on low for another 6-8 hours. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal. Portion out and freeze stock in whatever quantities suit your needs. Tip -- Be sure that the water is COLD. Cold water draws the goodness out of the bones and veggies while hot water seals it inches So for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies. Tip -- Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway. Tip -- Unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless. Tip -- This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply. Tip -- If one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks. Tip -- Some people use the onions peel and all. I find stock made that way can be a touch bitter. But it does give a very rich color when using yellow onions. Try it once to see if you like it. (If you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway). Tip -- you can save chicken carcasses and giblets in the freezer until wanted. Tip -- You can substitute turkey or use a mix of turkey and chicken if you have it on hand.
In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
In a large pan, mix the cinnamon and sugar with a bit of milk. Add the rest of the milk and bring to a boil. Just as the mixture comes to a boil, take it off the heat. Split your hot coffee between 4 mugs. Pour in the milk and serve immediately. Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.
Preheat oven to 350. Mix all meatloaf ingredients, except bacon. Press into loaf pan and top with bacon. Bake for 1 hour. Mix sauce and spread over top during last 15 minutes of baking.
Mix together powdered sugar and water on a small saucer until smooth. Spread coconut in a shallow layer on another saucer. Dip the rum of a martini glass in the sugar mixture until the rum is coated. Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim. Add the cranberry juice, coconut rum, and grenadine into a cocktail shaker with ice. Shake and strain into a prepared Martini glass and serve. Garnish with a candy cane.
Cook the sausage pieces in a 3-qt. dutch oven over medium heat until lightly browned and warmed through. Remove the sausage to a plate and place aside. Add the olive oil to the pan and saute the onion, peppers, and garlic until tender. Add the next 7 ingredients and the sausage. Adjust salt to taste. Simmer 20 minutes. Serve over rice; top with shredded cheese.
Pour 1 quart boiling water over tea bags; cover and steep 15 minutes. Remove tea bags, squeezing gently. Stir in sugar, lemonade concentrate and 1 quart water; stir until sugar dissolved; chill. When ready to serve, stir in ginger ale and serve over crushed ice.
Cut the loaf of bread into bite size cubes. deep fry for about 1 -2 minutes. They should not come out solid but semi soft. As the croutons come out of the deep fryer,sprinkle with garlic salt. Enjoy with your favorite salad or soup!
Toast bread lightly first (if desired, I usually do not); Spread bread slices with cream cheese. Place apple slices on top of the cream cheese on one of the toast slices. Sprinkle raisins, pecans, celery, and cheese to taste on the other piece of toast, pressing a little so these items stick to the cream cheese a bit. Put sandwich together, securing with a toothpick.
Put all ingredients in a bowl and mix well. Chill until ready to serve on crackers.
Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly. Place coated strips in crock pot; stir in onion rings and mushrooms. Add beef broth and the wine or water; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. 8 servings (approx 3 quarts).
Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.). Add chicken broth to sausage and onions and bring to boil. Add potatoes and simmer on med high for 20 mins or until potatoes are soft. Remove from heat and mash potatoes completely. Add evaporated milk and cheese and stir until cheese is melted. Add garlic powder and cracked pepper to taste. If you like a thicker soup, add a little cornstarch or flour for thickening.
Cook chicken in frying pan, use a little olive oil to keep it from sticking. Add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!). Once done, move chicken to bowl and set aside. Set heat to low-medium. Place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste. Add the chicken back to pan and coat with paste. Next slowly keep adding coconut milk to the pan and mixing. Add in drained bamboo, snap peas and thai basil. Let simmer on low for 5 minutes. Serve with thai rice.
Preheat oven to 350 degrees. Melt butter in saucepan. Stir in flour. Cook and stir 30 seconds, until mixture is golden. Slowly add milk, whisking. Season with salt and pepper. Cook and stir until thickened. Add Velveeta and stir until cheese is melted. Add macaroni to cheese sauce. Pour mixture into greased 2 quart dish. Top with cheddar cheese and cracker crumbs. Bake 20 minutes or until heated through.
Combine black beans, vinegar, tahini, garlic, cumin, hot sauce, olive oil. tamari and water in a food processor and process until smooth. When smooth, transfer to a serving bowl. Fold in cilantro; taste and adjust seasonings to taste. Serve with tortilla chips, pita chips, or in wraps with fresh vegetable slices.
In lg bowl, mix butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda, add to creamed mixture alternatvely with sour cream. Fold in blueberries. Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar. In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake. Note: If using frozen blueberries, don't thaw before adding to batter.
Blend the carrots with 1 cup milk until liquidfied. Add all liquids to bread pan. Add all dry ingredients except yeast. Makes small well in the top of the dry ingredients for yeast. Set machine for wheat bread and start.
Melt 2 Tbsp butter with the oil in large skillet over medium low heat. Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes). Transfer with tongs to paper towel to drain. Pour fat from skillet and reserve. Preheat over to lowest setting. Turn heat up under skillet. When skillet is very hot, add mushrooms. Cut remaining butter into small pieces and add to skillet as mushrooms are frying. Season mushrooms highly with salt and pepper. Saute over high heat until sizzling and brown- about 15 minutes. Transfer to large warm bowl and place in oven. Add stock to skillet and stir, scraping up any particles clinging to pan. Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta. Cook pasta in large pot of boiling water until al dente. Drain and transfer to skillet. Add reserved sage butter. Toss noodles to coat. Transfer noodles to bowl containing mushrooms and toss again. Place noodle mixture on warm platter and top with fried sage leaves. Serve immediately.
In a large bowl combine everything and shape into 8 patties. Grill or broil. Serve on buns with all your favorite hamburger things.
Preheat oven 400°. Line pie pan with bottom crust. Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes. Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape. Brush crust with milk. Cover crust edges with foil to prevent burning. Bake at 400° for 40-50 minutes, removing foil during last 15 minutes. Cool on rack. Serve warm or cold.
Preheat oven to 375. In a large bowl stir together; berries, liqueur, sugar and corn starch. Let sit while you make the batter. In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter. Spread to cover bottom of pan evenly. Carefully spoon berry mixture over the batter to cover all. Bake for 45 minutes to one hour depending on glass or metal pan. I prefer glass as you can see the color of the batter as it cooks. Berries should be bubbling and bottom should look golden brown when done. Closer to 45-50 minutes for glass, 50-60 for metal. Place on a cooling rack for one hour. Serve warm with ice cream or cold with whipped cream. Is still very good the next day.
Preheat oven to 350°. In a bowl, combine the crumbs, sugar, cinnamon, and melted butter. Pat into a 9-inch deep-dish pie plate and bake for 6-8 minutes, or until slightly browned. Remove to a wire rack to cool. Meanwhile, in a big bowl, whisk together the milk, yolks, lemon zest, and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, until set. Cool on a wire rack; chill the pie for 30 minutes. When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour.
Melt butter or margarine in a large saucepan, stir in syrup, brown sugar and carob powder. Bring to the boil for 3 minutes, then remove from stove and add the vanilla essence. Place the puffed rice in a large greased swiss roll pan (10x12inch). Pour mixture over the cereal and mix well. Spread smooth and pat firm. Chill until firm.
Preheat oven to 350 degrees. Finely chop the onion and celery. Saute onion and celery in butter. Add bread cubes, beaten eggs, chicken broth, salt and pepper. Add mashed potatoes. Bake in a casserole dish for 30 minutes, until golden brown on top.
In a large saucepan, melt the butter and add the chopped peaches. Cook over medium heat until the peaches release their some of their juice, about 5 minutes. Stir in rice, apple juice, milk, and coconut milk, cinnamon stick, vanilla and salt. Bring to a boil. Reduce heat to medium, cover, and cook until the rice is tender and most of the liquid is absorbed, about 20 minutes. Discard the cinnamon stick and fold in the sugar. Serve warm or cold.
Preheat oven to 350°F. 9 x 5 inch loaf pan. Instant read thermometer. In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using. In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F on a thermometer, about 1 hour. Makes 8 servings. VARIATION: Substitute spelt or barley couscous for the whole wheat version. TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind. The Complete Whole Grains Cookbook.
Preheat oven to 350 degrees,spray two loaf pans,combine Falafel Mix,and the rest of the ingredients, and mix well-let mixture sit 15 minutes,pat mixture in 2 loaf pans,and bake for 1 1/2 to 2 hours,test with a knife to determine doneness. Serve in slices with much yogurt sauce.
Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours. Toss beef with salad ingredients to serve. A squeeze of lime is good on this too.
Mix together the flour and 4 tablespoons sugar. Cut in the butter until the mixture is in small crumbles. pat the mixture into a 9 x 13-inch baking pan. Bake at 350 degrees for 15 minutes. Cool. Blend softened cream cheese and powdered sugar together. Stir in 1 1/2 cups Cool Whip. Spread mixture over cooled crust. Spread banana slices over the cream cheese layer. Mix together 2 boxes of pudding and 3 cups milk. Spread over bananas. Frost with remaining Cool Whip. Chill.
Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet. Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well. Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.
Pour stock into a small saucepan and heat; once hot add cornflour and stir constantly to cook flour, it will be very thick, yellowy & clear. Off stove add the milk, very slowly stirring until smooth; this is where I need the blender to get the lumps out. Put back on medium heat, add the extra stock and continue stirring until it thickens; add the onion powder, herbs, pepper and salt. You may need more stock or skim milk, when I made this tonight, on heating it up after it had cooled it became thicker and needed to be thinned a little.
Dressing: Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate. Salad: Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas, cabbage, lettuce, red pepper, corn, carrots, cucumbers and tomatoes. Before serving, pour the dressing over the tomato layer, and it will seep through the salad.
Mix sugar and eggs together. Add salt, cornstarch, and milk. Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat; add vanilla and mix well. In serving bowl, layer the wafers, bananas, and the pudding.
Chop pie filling. Stir apple pie spice into chopped pie filling, if desired; set aside. Unfold piecrust pressing lightly to remove fold lines; cut into 8 4 1/2-inch circles. For each turnover, spoon 2 tablespoons pie filling mixture over half of pastry circle. Moisten edges of circle with water; fold the dough over the filling, pressing edges to seal. Crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425°F for 13 to 15 minutes, or until golden. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle glaze over warm turnovers.
Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks. In a small skillet brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Meanwhile, in the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce.
Preheat oven to 350°F. Bring water to a boil in a saucepan and turn down to a simmer. Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish. Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff. Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine. Add rice mixture to pork in casserole. Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine. Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
Preheat oven to 400 degrees. Place fillets in a baking dish sprayed with cooking spray. Sprinkle with lemon juice, curry, cayenne, garlic, Mrs. Dash, and boullion. Drizzle melted butter over the top. Bake for 10-15 minutes or until fish flakes with a fork.
Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil. Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes. Fluff with a fork and enjoy!
Sift dry ingredients together (flour, baking powder, and salt). Mix dry ingredients with sugar. Beat eggs and mix with milk and vanilla. Add egg mixture to dry ingredients and mix well. Heat oil in deep pan to 350 degrees. Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly. Whisk the liquids and seasonings together. Add the scallops and let them marinate in the liquid for 15-30 minutes. Saute on a medium-high heat for 2-3 minute per side. Try to only turn over once. Drizzle the pan juices over the top and serve.