HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add almond extract. Sift dry ingredients. Add dry ingredients. Chill dough for at least 1 hour. Shape level teaspoons of dough into balls. Place on ungreased cookie sheet. Bake at 375 for 10 minutes. Cool. Top with frosting. Frosting. Melt butter in sauce pan. Remove from heat and stir in flavorings and powdered sugar. Add cream to spreading consistency. Tint frosting with colors of your choice.
Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more. Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.
Preheat oven to 350 degreees F. Greese and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar, and dry strawberry jello until light and fluffy. Beat in eggs one at a time, mixing well after each is added. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25-40 minutes in the oven until a knife or toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in their pans on a cooling rack at least 10 minutes before tapping out to cool completely. Garnish with fresh strawberries if desired.
Put all items in the crock pot, chicken on bottom. Let it cook for 8-10 hours. Stir a couple of times until you notice that the chicken is falling apart. Cook Pasta. Put sauce over pasta. Top with Parmesan if desired. Enjoy!
Combine first 12 ingredients in a pot and bring to a boil. Let cool. Rinse turkey, pat dry and brine over night, completely submerged in the brine. Rinse turkey and pat dry. Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own. Coat with oil, and season liberally with Cajun seasoning. Cover with plastic wrap and let sit in the fridge overnight. Remove and bring to room temperature while you're getting the smoker ready, following the manufacture's directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period. Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees. Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going. For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside. Remove, wrap in foil and let rest for 30 min before carving.
Preheat oven to 400*F. To make stuffing:. Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside. For the hens:. Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through. Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh. Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!
Sprinkle beef with salt & pepper; make sure all sides are well seasoned. In a Dutch oven or big pot, heat extra virgin olive oil to where it starts to sheen. Add beef to pot and brown on all sides. Once meat is browned, DO NOT DRAIN GREASE, lower heat and add coconut milk and HALF a can of tomato paste (3 ounces). Proceed to add the REST of the ingredients, EXCEPT THE ONION. ***If you don't like your food VERY SPICEY -- Add the Cinnamon or the Cinnamon Stick -- it will cut the heat down, also a teaspoon of sugar will make it even milder***. Simmer for 1 hour & 15 minutes stirring occasionally; add diced onion, continue to cook for 15 more minutes. DONE! *SERVE WITH JASMINE RICE TO ENHANCE FLAVORS*.
Combine all ingredients into a food processor and puree as fine as possible (applesauce consistency). Then pour into a sauce pan and simmer for 15 min stirring often. Let cool and pour into a container. It will keep in the fridge for a couple of weeks. Taylormade Tip - Fry you bacon medium crisp so the bits have a sofltly mild crunch. If you fry to a extra hard crisp, the bits will be too hard for the consistancy of this sauce, Also, you really don't have to grate up your onion and apple real fine, as the food processor or grinder will puree it all for you, reducing prep time.
Put the wafers in butter to melt wafers in microwave 1 minute or until melted. Mix the nuts and cereal into melted wafers. Spread on waxed paper lined cookie sheet. Let cool in the refrigerator. Lift waxed paper and break the mixture into pieces. I often use peanuts instead of cashews.
Split the lobster in half. Remove the flesh and dice it. Melt butter in a skillet. Saute onion, red and green pepper. Add the mushroom, mustard and salt. Add lobster meat. Slowly, stir in the cream. Simmer for about 10 minutes. Then stir frequently and set aside. Wash lobster shell thoroughly. Fill it with sauteed mixture. Place in broiler pan and broil until bubbly. Place in an oval platter. Garnish with tomato, red and green pepper, lemon wedges or cucumber slices, if desired.
Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, salt and pepper and let it cook for 1-2 hours on medium-low heat. Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft. Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl, separate the bones and using a potato masher (gousht-coob) or something similar, finely mash the whole mixture. Taste a small portion and add more salt/pepper if needed. When the mixture has a smooth texture, it can be served. The soup (juice) is also served in a separate bawl. The idea is to mix it with small pieces of bread (not American bread loaves, more like pita bread, tortilla bread, or any kind of Iranian bread you can find in specialty stores). Notes: Soak the dried beans and the rice before hand. It speeds up the cooking process. The best kind of meat for this dish is what is called muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the name used to refer to it escapes me unfortunately. Shank maybe?). The tomato, potato, and the rice are all optional. They give richer flavor, color and texture to this dish. In more traditional versions they don't use any of these ingredients. While mashing the ingredients, you can also add finely chopped raw onions. The onion juice gets mixed in and gives it a different flavor. At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.
Add first three ingredients in a saucepan; stir until well blended and smooth. Add coffee and heat mixture on low, stirring constantly, until the cocoa and sugar are dissolved (do not bring to a boil). Stir in Grand Mariner and Bailey's Irish Cream. Heat over moderate heat, stirring constantly, until hot but not boiling. Pour into 6 coffee mugs.
Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake. Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.
Sauce. In a medium pan combine, butter, lemon juice, parsley, soya sauce, honey, salt and hot sauce, bring to boil over medium heat for 3 minutes to blend seasonings, remove from heat, stir and set aside until needed. Kebabs. Wash and dry fish, cut into 1 1/2" cubes and set aside. Cut orange peppers into 1" squares and pineapple into 1 1/2" cubes, also cut each bacon slice into 4 peices. Now assemble your 4 kebabs in any fashion you desire; using 4 long skewers and all of the fish, fruit, vegetables and bacon. Place the prepared kebabs in a deep dish and pour the sauce over the skewers, let them marinade at room temperature for 30 minutes. Cook on grill or broiler for 5 minutes, baste and turn, cook 4 minutes longer (or until fish is done) baste and remove from heat. Enjoy!
In a large skillet on medium heat, add butter (or olive oil). When butter is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent. Add wine to skillet and continue to saute for another two minutes. Add chicken to skillet and continue cooking until chicken is no longer pink. Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally. In a separate pot, make rice according to package directions. When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot. Great with Italian bread and a small salad.
Place tomatoes, broth, wine, veggies, basil, salt and sugar into crock pot, mix well. Top with turkey pepperoni slices. Cook on High for 4 hours or on Low for 8 hours. Pour into individual soup bowls and top with mozzarella cheese.
Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate. Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes. Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.
Mix brewed coffee and sugar in a 2 quart pitcher. Refrigerate and chill thoroughly. Add Benedictine and half and half, stirring well. Pour over ice, in tall glasses, and serve.
In a pot with a tight-fitting lid combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook for 15 minutes (do NOT uncover or stir). Remove from heat and let sit with lid on for 10 minutes. Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.
place beef into a large mixing bowl. dice onion and add to mixture. add remaining ingredients and mix thouroughly. make medium sized balls and place on one side of plastic wrap layoug out 4 balls per length of wrap. fold other half of wrap over top of the ball and press flat. fold four patties and freeze or cook immediately.
Preheat oven to 425. Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side. Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling. Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy! Guac, salsa, lettuce, tomatoes, jalapenos.
Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.
Preheat oven to 350° degrees F. Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack. In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake). When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve. Makes approximately 1 cup.
In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper. Mix lightly to blend. Shape into 16 meatballs. In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through. Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender. Serve sprinkled with more Parmesan cheese.
Boil sweet potatoes until they are cooked (30 minutes). Drain and peel. Measure about 4 cups. Preheat oven to 400 degrees. Grease 13x9x2 baking dish. Mash the potatoes. Add the milk, butter, eggs, sugar, cinnamon, and mace. Mix fully, pour and scrape into the baking dish. Bake for 20 minutes. Prepare topping: Mix butter, sugar, graham cracker crumbs, and pecans. Spread topping on the casserole. Bake and additional 15 minutes.
Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl. In a separate bowl combine oil, milk, and egg. Mix liquid ingredients with dry until just moist and stir in the mango pulp. Fill greased muffin tins, or paper muffin cups two-thirds full. Bake at 400°F for 15-18 minutes. They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
Pick through salmon taking out bones and skin; break up chunks with fork. Beat eggs with fork; add to salmon. Put half slice of low carb bread in food processor and pulse until crumbly. Add bread and onion to salmon-egg mixture. Mix lightly. Spray frypan with vegetable spray (Pam). Make 4 patties and place in frypan. Sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor). Fry patties lightly, flip and fry other side, approximately 10-15 minutes total.
In a 9x12" greased pan, layer the ingredients in the order listed. Bake at 325F for 45 minutes.
Mix hamburger with the bran and spread onto a pizza pan that is lightly greased. Put under broiler 5 minutes. The meat will shrink slightly. Remove and spread on the pizza sauce, toppings and your favorite pizza cheese. Bake 10 to 15 minutes or till cheese is bubbly.
Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt. Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm. While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish. Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.
In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.  In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and extracts. Cool to lukewarm without stirring.  Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm or cold. Yield: 9 servings.
Using a serrated knife, cut angel food cake into 12 equal slices; set aside. In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish. Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface). Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers. Refrigerate 2 hours. Cut into 8 pieces and serve.
Shaken not stirred, pour into a martini glass with a dash of cinnamon. Enjoy.
Preheat oven to 400 degrees. In a large skillet, saute onion and garlic in butter. Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly. Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels. Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish. Bake for 20 minutes, or until crisp.
flour steak then brown in oil in skillet. then place meat in a 2 quart casserole dish. in the skillet brown onion. stir in tomatoes, oregano, basil worcestershire sauce, beer salt and pepper. Bring to a boil for 1 minute. pour sauce over meat in casserole dish. bake covered in a 350 oven for 1 1/2 hours.
Prepare grill according to manufacturer's instructions. Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper. Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate. Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce. For Chimichurri Sauce: Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.
Sift the flour and baking powder into a small bowl and set aside. Melt the margarine in a saucepan and add the cocoa. Heat for a minute on very low heat being careful not to burn. Remove from heat add sugar, flour and baking powder. Blend well then add eggs . Mix well add nuts. Pour into a greased 8x8 pan. Bake 350 for 20-30 minutes.
About an hour before you go to bed, preheat oven to 500 degrees. Wash turkey thoroughly and empty the neck and carcass cavities. Do NOT stuff the bird (that's not negotiable). Rub outside of turkey with olive oil. Place bird in roaster and pour water over. Cover with a tight-fitting lid and bake at 500 for one hour. DO NOT TAKE LID OFF AT ANY TIME! After one hour, turn down oven to its lowest setting (without actually turning it off). Leave bird in oven, lid on and go to bed. Wake up to a bird that is tender, juicy, brown and ready.
In medium bowl add chicken, scallions, celery, apples, cherries and oregano. In small bowl whisk mayonnaise, sour cream and vinegar to create the dressing. Toss the dressing with the chicken mixture. Chill, covered, until ready to serve.
Place all the ingredients except the oils in a food processor and process until combines. With the machine running, drizzle the oils slowly through pusher tube and process until emulsified. Taste for seasoning; you may need to add a little more honey or soy sauce.
Food processor: process garlic, add remaining ingredients and pulse to desired consistency (thin with juice from can if needed). Put hummus in a bowl, sprinkle with a drizzle of olive oil and smoked paprika.
Place peppers in blender; puree. Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth. Slowly add oil while blender is running. The dip can be refrigerated in an airtight container for up to 4 days. Return to room temperature before serving. Serve with vegetables, crostini or pita crisps. *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle. **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice. Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.
Toss tomatoes with 1/2 teaspoons salt in colander set inside bowl. Let drain for 30 minutes. Meanwhile, heat oil and onion in small skillet over medium-low heat until onions are just tender, 5-7 minutes. Transfer to large bowl, and cool completely, about 20 minute. Whisk in vinegar, parsley, and cayenne. Toss drained tomatoes, with onion mixture and let stand at rooom temperature for 30 minutes. Season with salt. Serve.
In a saucepan combine 1 cup water, honey, cherries, sliced orange,and caraway seeds. Bring to a simmer for 20 minutes, stirring often. Let cool and then put in a storable container. Add whiskey. Let sit for a week and then remove oranges. ( I let this steep for about 30 days.). I strain the caraway seeds out and remove the cherries as well once I move the liquer into bottles. My DMIL served a bowl of the fruit after dinner. Be careful- it packs a punch as I found out.the hard way. LOL.