HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees. Line your 12-cup muffin pan with liners and set aside. In a medium bowl, mix the flour, salt. baking powder and baking soda. Set aside. Scoop out the inside of the avocado and cream in a separate large bowl until smooth. Add the sugar to the avocado and mix well. Add the vanilla, egg and yogurt to the avocado and mix. Slowly add in the flour mixture and mix until just incorporated. Fold in the berries. Use an ice cream scoop to evenly distribute the batter to the cupcake liners. Topping: Make the topping by combining all the ingredients together and mixing well with a fork until the mixture forms large crumbs. Add a small amount of topping mixture to each muffin and bake for approximately 22-25 minutes, or until a toothpick comes out of the center clean.
In a frying pan cook ground beef, onions and garlic together. Then thinly slice carrots and cabbage and add to cooked beef mixture fry for an additional 5 minutes over medium heat. Transfer ingredients to a large pot with lid, then add all additional ingredients cover, bring ingredients to a boil over medium heat then reduce to low heat and cook for an additional 2 hours or until all vegetables are fully cooked.
Preheat oven to 350°F. In small skillet, saute onion in 1 T oil until transluscent. Transfer to plate or bowl & set aside. In remaining 1T olive oil, sear pork chops. Transfer chops to 9X13" baking dish and top with onions. In small bowl, whisk together ale, salt, pepper and marjoram; pour over pork chops. Cover and bake 45-60 minutes till cooked through.
Cut sausage link down the middle and grill or pan fry until crisp along the edges. Spread mustard on one side of both slices of bread. Heat sauerkraut in sauce pan, then remove and squeeze off excess juices. Assemble sandwich by placing one slice of cheese on first slice of bread (mustard side up), place link on next, then pile on warmed sauerkraut, finally top with second slice of cheese and second slice of bread (mustard side down). Wrap in aluminum foil and place in preheated oven. Bake for 15 minutes at 350 degrees until cheese is melted. Remove, slice diagonally and serve with dill pickle and chips. If you're going to make several sandwiches for a group, you can either wrap each individually (preferred) or place them in a shallow baking pan and cover the pan with foil.
Boil water and sugar in a pot for 10 minutes and then cool to room temperature. Put sugar water in an empty gallon container with the instant coffee, chopped vanilla bean, chocolate syrup, vodka, and glycerin. Shake container thoroughly at least once a day for two weeks. Strain through cheese cloth or similar straining device, bottle, and serve.
Grease a medium sized saucepan with coconut oil, put it on the stove over medium heat and pour in the rhubarb. Let it cook until it starts to soften, adding water when needed. 10 minutes later pour in the raspberries (and the optional date syrup) and finish cooking your sauce, adding water if needed. Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca grits. Simmer over medium heat and stir often. Turn heat to low and continue to simmer your AIP breakfast porridge and stir for about 5-8 minutes, until the tapioca is completely translucent. In the meantime, blend vanilla, maca, coconut milk and dates. Strain the tapioca porridge in a colander, transfer it back into the pot over low heat and add in the coconut mixture and a bit of stevia. Simmer for 5 more minutes, until the liquid is absorbed. Pour your breakfast porridge in thee wine glasses (I like to look fancy and create layers with the rhubarb-raspberry sauce. Enjoy these little cups of grain free porridge while they are still warm. It doesn't get any better!
Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350° for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired. Frosting. Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot and celery; stir to cat. Cook, stirring often, until softened, 6 minutes. Add the flour, cook, stirring 2 minutes. Add the broth, beans, tomatoes with their juice, oregano and rosemary. Heat to a boil; reduce heat to medium-low. Cook uncovered, stirring occasionally, 20 minutes. Add the spinach; cook until wilted, 5 minutes. Season with salt and pepper to taste.
For cupcakes:. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Scoop batter into cupcake cups about 1/2 full. Bake at 350 F for 10-15 minutes or until a toothpick comes out clean. For Ganache:. Place the chocolate in a small glass bowl. Heat the cream in a small saucepan until it just starts to boil. Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools. For batter:. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking. For frying:. Remove the cupcake wrapper. You do not want charred paper. Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely. Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do. Fry until all sides are golden brown (about 3 minutes). Remove from the fryer and dust with powdered sugar.
Heat large electric griddle to med. high. Spread about 2 tablespoons oil on griddle. Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown. When hash browns are done, add one slice swiss to each square. grill sauerkraut until hot and spread on top of 4 squares. Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,. Top each with other hash brown squares.
Mix together marinade ingredients. Chop vegetables in a small dice. I like little squares. Pour over vegetables. Stir until vegetables are well covered. Marinate overnight. Stir or shake a couple of times.
Melt butter in heavy sillet over medium heat. Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool. Save pan drippings. In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper. Blend well for about 20 seconds. Optional: Blend in the hard boiled egg for a richer pate. Enjoy!
Cook Pasta per directions on box. Drain. While pasta is cooking mix tomatoes, olives, garlic, anchovies, and oregano in medium bowl. Set aside. In 2 1/2 quart shallow baking dish, combine mozzarella, olive oil, pepper flakes, and pepper. Mix well. Add cooked and drained pasta to mozzarella mixture. Toss. Top with tomato mixture. Sprinkle with parmesan cheese. Bake at 350 until heated through and cheese is all melty. Finish under broiler if you like that browned look.
Cut Pomegranates in half and put seeds through a juice reamer. Strain juice through a damp jelly bag or several layers of damp cheesecloth. Measure 5 cups of pomegranate juice. In a large saucepot combine the pomegranate juice, lemon juice and sugar. Bring to a boil, stirring constantly until sugar dissolves. Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer. Simmer, stirring often, until product is reduced by half. Ladle hot sauce into sterile, hot jars. Leave 1/4 inch head space. Wipe rims and adjust caps. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. This makes 4 half pints.
Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes. Remove from heat, cool slightly,stir in Parmesan cheese. Pizza: In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal. Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.
Blend all ingredients with 12 oz. glass of shaved ice in blender until liquid is semi-frozen. Serve in a stemmed cocktail glass.
Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.). Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit. Sift 5 cups of flour into a large bowl. Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast. Add all wet ingredients to the flour. Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead. Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen. Put in greased bowl, cover with a damp cloth and let rise until double in size. Punch down and knead for two or three minutes. Make into two large or six small round balls. Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.
Brown potatoes and onions in oil until potatoes are almost done. Add ham and heat until potatoes are done cooking. Pour eggs over all, stirring continuously until they are done. Serve hot!
Combine all ingredients in a blender and blend until smooth and frothy. Pour into glasses and dust lightly with ground coffee, if you desired. For an extra cold drink, pour iced coffee into glasses filled with more ice-ideally, coffee ice cubes for stronger coffee flavor. To make coffee ice cubes, brew 1 1/2 teaspoon coffee in 1 cup hot water, add sugar to taste. Freeze in ice-cube tray.
Peel and slice beets to 3/8" thick rounds. Place them on a cookie sheet lined with aluminum foil. Brush both side with olive oil and sprinkle with kosher salt. Place them in a preheated 400° oven. They will soften in about 25 minutes. Remove from oven and cool. When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix. Overlap beets in straight line or in a circle. Top with freshly crumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve. Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Saute them in olive oil with garlic, salt and red pepper flakes.
Shell and devein prawns. Place prawns in a bowl and pour cream over, cover and chill for 1 hour. Chop onion. Crush garlic and add salt. Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured. Add curry power, still over low heat and cook for about 3 minutes to release aroma. Sprinkle plain flour and continue cooking for 1 to 2 minutes. Remove pan from heat and add chicken stock, whisking until smooth. Return to a higher heat and cook until it boils and thickens. Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.
This recipe makes about 8 cups of salsa. If you plan on canning the salsa, start with the instructions in the canning section below. In a food processor or blender, pulse small batches of tomatoes, onions, garlic, Bell pepper, and diced green chiles. Pulse the ingredients to the level of chunkiness you like. I make sure at least half of the ingredients are pulsed to liquid. Place each batch of raw salsa in a large (at least 2 quarts) saucepan. When all of the raw salsa has been processed, add the lemon and lime juices, salt, cumin, and cayenne pepper. Bring to a boil, stirring frequently. Once boiling, turn heat to low (the lowest setting you have) and cook for 2 hours. Stir occasionally. Place in glass containers, cool completely, refrigerate. CANNING INSTRUCTIONS: You will need 8 half-pint, or 4 pint containers. I use canning jars. I have a canner and all the associated tools, but for a small batch of salsa I prefer to use smaller gear. I begin the whole procedure by placing a clean cloth ( to protect the jars) in the bottom of a large, deep pot. I put the glassware in the pot so that the lips of the jars don't touch. Fill the pot with water to cover the jars. Place on stove and bring to boil. Boil for 10 minutes. Turn off heat and cover. Place the rings and lids (for canning jars) in a saucepan with water to cover, and bring them to a boil, as well. Boil gently for 5 minutes, turn off heat and cover. Follow the instructions above for preparing the salsa. About 15 to 20 minutes before the salsa is done, bring your pots of jars, rings and lids back to a boil. Keep them hot until ready to can the salsa. Using tongs or a canner's grip, remove jars from large pot. Place jars on a clean tea towel or cloth. Make sure the water is poured out, but don't dry (don't touch the insides of jars with anything that has not been sterilized). Fill the jars leaving a 1/2-inch space between salsa and jar lip. Place lids on the jars. Place rings on jars, making sure they are on straight. Tighten only fingertip tight. Place the jars in the large pot. Make sure hot water covers jars completely. Bring to a boil and continue to boil for 15 minutes. Use a clock or timer - don't guess when processing food. When salsa has processed, turn off heat and remove pot from heat source. Very carefully remove jars from hot water. DO NOT TOUCH LIDS. Place jars on cloth or towel, out of draft or open window. As the salsa cools you will hear the pops of the lids as they seal. After a few hours remove the rings from the sealed jars. Store jars in pantry. Chill before serving. ___________________________. *If you don't grow them, you can find them at most produce stands. Don't bother trying to skin or de-seed these little tomatoes. Use them whole. **If you grow your own green chili's, you will need 1/2 to 3/4 cup of chopped chili's. Wash the chili's, remove the stem and slit down the middle. Remove the seeds and discard. Chop the remaining flesh into half-finch bits. ***Mild (1/2 tsp.), Medium (1 1/2 tsp.), Hot (3 tsp.) These measurements are based on MY tongue. You will need to do your own taste tests.
Preheat the oven to 375 degrees F. Line a shallow roasting pan or baking dish with aluminum foil. Rinse the turkey breast and pat dry. Cook the bacon in a medium skillet until crisp then transfer to paper towels to drain. Reserve 1 tablespoon of the rendered bacon fat. Finely mince the cooked bacon when it has cooled and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix thoroughly to combine and form a paste. Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.
Soak beans in water to cover overnight, drain, and rinse OR in a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat, cover, and let stand for 1 hour. Discard water. Combine all ingredients except rice in crock. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. serve over hot cooked rice.
Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness. Batter the eggplant by dipping first in beaten eggs, then in homemade bread crumbs seasoned with salt, pepper, oregano and parsley. (If you need to use store bought seasoned bread crumbs add salt and pepper.) In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside. Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews and a little sugar. Season with salt and pepper. Chop the basil, mint and Italian parsley. Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor. In a beautiful serving dish layer the noodles, then the eggplant then sprinkle with some fresh mozzarella, then the herbs and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Serve at room temperature for the best summer lasagna. Manga!
Butter 9x13 pan. Preheat oven to 350 (25 degrees less for dark pans). Mix together first three ingredients and press into bottom of pan. Mix together last 4 ingredients and pour into pan. Bake for 30-35 minutes. Cool. Cut into small squares and enjoy! This recipe is very rich, so a small portion size is recommened. Best when eaten while still a warm, but also great cool. (Refrigerate left overs.).
Spray deep microwaveable baker with olive oil. Slice garlic into baker. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with a spoon or spatula. Add pasta, broth,wine, salt and black pepper. Return baker to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese. Garefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper if desired.
Combine ground beef and onion in a skillet. Brown beef over medium heat. Add salt and sugar. Drain well. Add tomato sauce. Cook noodles according to package directions. Combine cream cheese and sour cream in a small bowl. In a 2 quart dish, layer noodles, cream cheese mixture, and meat. Top with cheddar cheese. Bake at 350 degrees until hot (about 30 minutes).
Wash the ribs and pat dry with paper towels. Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub. Seal the foil and place in refrigerator for 4 to 6 hours. Remove from refrigerator and place sealed packed in a 275 degree preheated oven. Cook for 3 to 4 hours or until tender. Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side. Serve with extra sauce and lots of paper towels.
Sift all dry ingredients together into a small bowl. Break egg into measuring cup and add enough milk to total 1/2 C liquid. Whisk egg and milk together. Make well in center of dry ingredients and pour in wet. Stir just to combine. Drop by the spoonful into simmering soup or broth. Cover and steam for 10 minutes--do not peak. If adding optional items, stir them into the dry ingredients before adding liquid.
Mix vinegar, water and sugar in a large saucepan. Cook until brittle when dropped in cold water. Add butter and vanilla. Make sure you have bowls of ice water on the table, which has been covered with newspaper. Pour candy mixture over a very large bowl of popped corn. Stir mixture with a large wooden spoon. Coat hands with butter. (This part gets messy and older children love it!) Working quickly, form balls with your hands. If you burn your hand, put directly in ice water.
Using a sharp knife, thinly slice beef and place in a resealable bag. In a bowl, combine garlic, ginger, soy sauce, sugar chili paste and rice vinegar; whisk well. Pour marinade into bag, seal and place in the refrigerator for at least 4 or up to 24 hours. When ready to cook, remove pieces of beef from a marinade and pat dry with a paper towel. Preheat air fryer to 160-degrees. Place beef in basket and cook for 3 to 4 hours. Checking the jerky periodically for desired doneness. Allow to cool completely and then store in an airtight container. Serves: 8; Calories: 69 ; Total Fat: 3 grams; Saturated Fat: 1 gram; Total Carbohydrate: 1 gram; Sugars: 1 gram; Protein: 10 grams; Sodium: 160 milligrams; Cholesterol: 26 milligrams; Fiber: 0 gram.
Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature. Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices. Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving. Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan. Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat. Slice the venison thinly and serve with the hot sauce. Enjoy!