HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak raisins in hot water 10 minutes. Drain and chill. Mix cabbage, apples, raisins and nuts and chill. Mix Mayonnaise, salt, sugar, lemon juice, orange juice, pepper and paprika thoroughly. Toss with chilled vegetables & fruits. Sprinkle with grated orange rind.
roast the nuts on a baking sheet in a 350 oven for 5-7 minutes. mix the oil and the butter. brush the phyllo sheets individually with butter mixture and stack on top of one another. spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese. fold the phyllo dough individually over the cheese and brush lightly with butter. press the dough against the cheese to form a tight, smooth package. place the wrapped cheese in a 9 inch pie pan. brush the top with the butter mixture. bake in a 350 oven for 25-30 minutes until golden brown. cool for 10 minutes.
Brown, crumble, and drain hamburger meat in a large skillet. In the same skillet, combine the cooked meat, beans, and sloppy joe sauce. Simmer until heated through, approximately 5-10 minutes. To serve, put a layer of corn chips (I use chili cheese Fritos) on the bottom of a plate. Top with the meat mixture, then top with the toppings of your choice. I normally put out shredded mexi blend cheese,diced tomatoes, chopped onions, sour cream, shredded lettuce, and sliced jalapenos, but use your imagination! Prep time includes chopping veggies and browning the hamburger meat.
Pick over the beans, removing any small stones or beans that just don't look "right". Cover the beans with water in a crockpot (this is usually 2-3 cups of water). Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours. Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth. Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones. Return the meat to the soup. Throw out the bones, gristle and skin from the ham hocks. If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking. If the soup has cooled considerably, get the heat back up and serve.
Combine all ingredients; spread over the top of hot cake. Broil slowly, about 2 minutes until golden brown. Makes. enough to frost one 9-inch square cake.
In a large bowl, combine all the ingredients and stir well. Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"), about 7 to 9 minutes. Drain well. Use on your pizza. Makes 5 cups (5 servings of 1 cup each, for a large pizza) of pizza sausage - you can put it into Ziplock bags and freeze them for later use, if you like.
In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside. In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes. Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes. Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.
Cook pasta according to pkg.directions,drain & rinse in hot water. In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain. Stir in broth,beans,tomatoes & seasonings. Bring to a boil then simmer, uncovered for 10 minutes. Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!
Put a 6 ounce martini glass in the freezer to chill. Combine all ingredients except the seltzer into a shaker with ice and shake well for 15-20 seconds. Pour into chilled glass. Add seltzer. Garnish with lime wedge. Drink and be merry.
In frying pan, brown onions in butter. Mix veggieburger, onions & butter that you have browned, eggs, bread, sage, garlic powder and cheese. Before putting mixture in 9" X 13" pan, butter the bottom & sides of pan. Then layer the bottom with brown sugar. Drizzle ketchup on top -- then you are ready to put mixture in pan. Bake at 350 degrees covered with foil for 45 minutes. Take off foil for the last 15 minutes to brown the top. Then eat! =o). Total bake time = 1 hour.
Mix all ingredients (except brats) together until well blended. You can marinate the brats in the marinade or you can inject them with a flavor injector syringe. Let marinating brats sit, refrigerated, several hours before grilling over a medium-hot fire, approximately 20 minutes, turning once. Baste with leftover marinade the second half of cooking.
Fry ingredients with oil over slow fire for 15 minutes. Add chicken and a bit of tamarind infused water. Fry for 15 minutes. Add salt to taste. Chicken will be slightly uncooked. Heat frying pan with a lot of oil. When it's hot, put in chicken and fry to a brown colour.
Carefully pour the bacon fat into a heatproof measuring cup, and add enough melted butter to make 1 1/2 cups. Set aside. Generously butter a 13-by-18-inch baking sheet and set it aside on a heatproof surface. Combine the bacon fat mixture with the sugar, vanilla, salt and water in a medium-size saucepan and bring it to a boil over medium-high heat. Insert a candy thermometer and continue to cook, stirring constantly with a whisk until it reaches 300 degrees (hard crack stage), 18 to 20 minutes. Wearing your oven mitts, remove the pan from the heat and stir in the crumbled bacon. Carefully pour the mixture onto the prepared baking sheet, and use a heatproof spatula to spread it evenly. Cool the buttercrunch completely, at least 1 hour, then break it into bite-size pieces. Store the bacon buttercrunch, layered with parchment or wax paper, in an airtight container at cool room temperature for up to 1 week.
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350°F. Deep fry the wings until golden and crispy, approximately 10 minutes. In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.
Saute shrimp in sesame oil until pink. Poor in a little white wine in to deglaze. Add garlic. Saute for about a minute. Add Sirrachi (this is spicy, so add only what you think you can handle ;), sweet chili sauce, salt, and black sesame seeds. Saute for a few minutes and serve.
Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken. Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).
Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency. Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking. Allow to rise in a warm place for about an hour. Preheat oven to 500 degrees. Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick. Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.
Dice onions and add to shredded potatoes. Place shredded potatoes and onion in medium size fry pan prepared with vegetable spray (if you don't have shredded potatoes on hand refer to note below). Keep potatoes separated as much as possible while browning, you do not want a patty. When potatoes are well browned add ham cubes and mix well. Lower heat to medium low. Pour egg substitute evenly over potato mixture and cook till almost set. Turn mixture over (it will not turn easily or neatly but after turning simply spread with spatula to an even round shape). When eggs are set well tear cheese slice into strips and lay across one half of the omelet. Fold omelet in half over the cheese slice and serve. NOTE: No cooked potatoes on hand? Microwave a potato for about 2-3 minutes. Slice in half lengthwise and place in cold water for about 2-3 minutes. Shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
Freeze bananas for 3-4 hours or overnight. Place frozen bananas in blender and blend until creamy. If your mixture turns flakey (don't panic) simply add the water and blend until the desired texture is achieved. Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional). Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional). About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional). Note: We are not using yogurt in this recipe because most dogs get sick to their stomach if they have lactose which is in yogurt.
Cook pasta according to package directions, omitting salt and fat. Drain and set aside. While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
Preheat oven to 400. Wash and peel eggplant. Cut eggplant into 1/4" pieces. Brush eggplant pieces with olive oil, sprinkle with salt and pepper. Place eggplant on baking sheets in oven for 20-30 minutes. Remove from oven and let cool. Cook ground beef in stovetop skillet with onion, salt and pepper to taste. Remove from skillet and drain. Turn oven down to 350. To assemble casserole, oil a 9x9 baking dish and place a layer of eggplant in the dish. Spread 1/2 the ground beef over the eggplant and spread 1/2 the enchilada sauce over the ground beef. Spread 1/2 the sour cream over the ground beef. Sprinkle 1/2 of cheese over the top. Repeat steps with remaining eggplant, ground beef, sauce, sour cream and cheese. Bake in 350 degree oven for 30 minutes.
Brown Meat, drain and then add remaining ingredients. Bring to a boil, cover and let simmer while preparing the buns. Butter the Buns and toast them either on a stove top griddle or under the broiler. Serve hot with sliced onions and cheddar cheese.
Cut the chicken breast into largish bite-sized portions. Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste. Dredge the chicken pieces in the flour mixture. Fry in shallow oil until browned and cooked through, turning once. Keep warm in a low oven. Saute the chile peppers, mushrooms and onion in oil until softened and golden. Add the cooked basmati rice and continue sauteing until cooked through. Add the salt and pepper to taste. Spread the rice and a large platter. Top with a pyramid of chicken pieces. Garnish with fresh cilantro (coriander), if desired.
In a large saucepan, bring all ingredients to a boil over med heat, stirring frequently. Cook, stirring occasionally, until cranberries start to pop and the mixture thickens, about 10 minutes; let cool.
Heat oven to 325. For Cake:. In a large bowl, beat egg whites until foamy. Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored. Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute. By hand, gently gold egg yolk mixture into egg white mixture. Pour batter into ungreased 10 inch tube pan. Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center. Let cool and remove from pan. For Filling:. In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well. Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat. In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks. Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly. Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool. For Frosting:. Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl. Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water. Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form. Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks. To assemble the cake, slice it horizontally to make 3 layers. Place bottom layer on serving plate, spread with half of filling mixture. Place middle layer on top, spread with remaining filling. Top with third layer and spread sides, center and top of cake with frosting. Refrigerate at least one hour before serving.
Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
Boil the sugar and water until it begins to dissolve. Add the berries and simmer for an additional 15-20 minutes. The berries will turn to mush and the liquid will thicken. Strain over a bowl keeping the juice and discarding the fruit. Cool completely and refrigerate until ready to use. To make a French Soda: Fill a tall glass with crushed ice. Pour over 1/4 part of the berry syrup. Pour over with sparkling water. Add a splash of half-and-half (or to taste). Serve with as straw which is used to gently stir the mixture together.
Put all ingredients into a bowl and mix well. Serve on lettuce leaves for a luncheon or make sandwiches.
Preheat oven to 350 degrees. Butter and flour 2 x 9" round pan. Combine sour cream, cocoa and water, blend well (set aside). Mix flour, baking soda, baking powder and salt into bowl (set aside). In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy. Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well. Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour. Mix well. Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes. Cool on racks for 20 minutes before removing pans. Cool completely before frosting. Beat whipping cream with icing sugar until stiff but not dry. Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries. Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream. You can add chocolate curls or marashino cherries to decorate if desired.
Preheat oven to 350 degrees F (175 degrees C). In a sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside. In skillet brown pork chops in 1 tablespoon butter. Remove from skillet. Saute onions in drippings, reserve. Grease a 13 x 9 pan with olive oil spray. Layer potatoes and carrots. Pour chicken broth mixture over potatoes and carrots. Place pork chops on top and the onions on top of the pork chops. Sprinkle with paprika. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
Pre-cook tart shells as directed on package. Melt the toffee, milk and butter in microwave in container with spout. Fill tart shells. Allow to cool slightly. Top with Rosebud.
Pre-heat oven to 170 degrees celcius. Grease a 20cm square cake pan and line the base with greaseproof paper. Melt chocolate and butter together in a saucepan over low heat. Stir in sugar and eggs one at a time and beat well with a spoon. Stir in sifted flour and walnuts. Pour into cake pan and bake for 30 minutes. Cool in the pan and then cut into squares or bars.
Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered. Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally. Serve over cooked white rice. I like Jasmine rice.
Add quinoa, water, & salt to medium pot & bring to a boil. Cook for 20-25 minutes until water is absorbed & quinoa is fluffy. Set quinoa aside to cool. When cooled, add 1/4 cup chopped cilantro and lime zest/juice. Dry off chicken breasts & season (if desired). Heat coconut oil in skillet & add chicken, cooking for ~4 minutes per side or until cooked through. Remove from skillet & cool. Once cool, cut into small chunks, ~1/2 inch. Chop sweet potato into small 1/2 inch cubes. Heat bacon fat in skillet (if there is not enough oil leftover from the chicken) & add sweet potatoes, stirring every 3-5 minutes, until done. Remove from skillet & cool. Take 5 pint containers & layer your salad in each jar: 1 tbsp Greek Yogurt. 2 tbsp sweet potato cubes. 4 tbsp cilantro lime quinoa. 2 tbsp grated cheese. 2-3 tbsp chicken. Fill the rest of the way with lettuce.
In large bowl sift together flour, baking powder, sugar and salt. In separate bowl combine eggs, milk, orange juice and butter; beat well. Add orange zest to egg mixture ; pour this into flour mixture beating well until mixture is smooth. Ladle onto hot, well-oiled waffle iron and cook until waffles are golden. Serve hot with butter, jam and syrup.
Place 4 eight-inch tortillas onto an ungreased cookie sheet. Spread the refried beans across each tortilla and season with the taco seasoning/Mexican spices. Leave about 1/2" of space around the edges like putting sauce on a regular pizza. Bake at 400F for 10 minutes. While they're baking, mix up the cheeses (or measure out 1 cup premade cheddarjack blend) in a small bowl, and the veggies in another. When the tortillas are done baking, top each one with 1/4 cup cheese, and equal amounts of the veggie mix and serve immediately.
Dissolve jello in boiling pineapple juice and water to equal 1 cup. Chill until slightly thickened. Cream together cheese, sugar and vanilla. Add jello and blend well. Fold in stiffly whipped Milnot. Add crushed pineapple and mix well. Mix graham crackers and melted butter together. Pack 2/3 of mixture on bottom and sides of 9x13 cake pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.
Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes, flipping halfway through. I usually marinate for 1 hour, flipping after a half hour. When the beef is done marinating, cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 tablespoon of the oil in a wok or large frying pan over Medium-High heat and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 tablespoons oil and saute the garlic and onion for 3 minutes. Add the red pepper to the onion and cook for 2 minutes. Add to beef/veggie mixture. Cut the potatoes into slices, and add these together with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Mix together the ingredients for the sauce. Stir the sauce and cooked pasta into the veggie/beef/onion mixture and cook for 2 minutes or until sauce thickens slightly.
Mix all ingredients together and let sit for 1 hour in fridge for flavours to blend. Serve with home made pita chips or anything else you like to dip.
Preheat oven to 325 degrees F. In a bowl combine all the ingredients except for the paprika and stir well. Pour mixture info a shallow pan and sprinkle with paprika. Bake at 325 degrees F for 90 minutes. Serve immediately or cover and store in refrigerator until serving. Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only ONCE during cooking. If desired, spread mayonnaise on a toasted bun and top with some freshly ground black pepper. Add your delicious burger and enjoy!
Toast bread and crumble finely. Combine crumbs with sausage and sage. Form into balls about the size of golfballs. Bake at 400 degrees for 20 minutes. Drain and set aside. In saucepan, heat applesauce and Red Hots until candy is melted completely. Add sauce to sausage balls and keep warm in a fondue pot or crockpot. Serve with toothpicks.