HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Sift flour and powdered sugar into a 9 x 9 baking dish. Cream in the butter thoroughly. Pat out this crust to cover the bottom of the dish. Bake at 350 for 20 minutes. Beat remaining ingredients together for 3 minutes (until light and fluffy). Pour over hot crust. Bake another 25 minutes or until no imprint remains when touched in center. Cool and cut into squares. Makes 16 cookies. To make this gluten free, substitute your favorite wheat free flour. I recently made this with Brown Rice Flour and it was very well received. To make this dairy free choose a non-dairy margarine. I used Flieschman's unsalted and it really worked well.
Place salmon into a bowl. Gently flake, removing the bones & skin. Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco. Using your hands, form into 4 loosely packed patties & gently coat both sides & edges with cornmeal. Add oil to frying pan & heat to medium high. Brown patties 2-3 minutes on each side, trying to turn them only once. **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them. *** Note 2: Sometimes I "raise the spice bar" & add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.
In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter. Cook over medium heat, until meat is browned. Drain fat, if any. Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste. Bring to a boil. Reduce the heat, and simmer for atleast 1 hour. Serve with shredded cheese, sour cream. Its GREAT with cornbread.
Line a 9 inch shallow pie pan with pie crust. Press the pecan halves into pie crust edge at 1/2 inch intervals. Then, with floured fork , press edge of pie crust to pie plate in between each pecan half. Set aside. Preheat oven to 325 degrees. In saucepan combine the sugar, salt and corn syrup, simmer until sugar dissolves. Meanwhile beat the eggs until foamy. Into syrup stir the butter, vanilla and chopped pecans. Add eggs. Pour into prepared pie shell. Bake at 325 degrees for 1 hour or until center is almost set. Store in refrigerator but serve at room temperature. Top with whipped cream if desired.
Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole. Mix in the garlic, oregano, and pico de gallo. Cover with the red chili and enchiladas sauces. Taste for seasoning. Bring to a boil on the stove. Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender. Serve with rice.
Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick). Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork. Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage. Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate. Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.
Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred. Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl. Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly. Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden. Garnish with cilantro sprigs before serving. Serve with soy sauce or Nuoc Mam if desired.
Combine ingredients in first half except salt and mix well. Add salt to taste. Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy. Cover and chill before use. Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!
Cook the tortellini according to package directions; drain well under cold water then place in a large bowl. Add in broccoli, onion (if using) artichokes, olives, cooked shrimp and dressing; toss well to combine. Cover and chill overnight. Just before serving add in tomatoes and Parmesan cheese. Season with black pepper to taste and salt if desired.
Preheat oven to 350°F In a heated pan, melt butter over medium heat and saute green onions for 1 minute. Add celery and continue sauteing for 3 minutes. Add soup, half of the chow mein noodles, tuna, cashews and water; mix well. Spoon into an 8-inch baking dish and sprinkle remaining noodles on top. Bake for 15 minutes or until bubbly. Garnish with Mandarin orange sections.
Rinse the quinoa under cold running water until the water runs clear. Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent. Drain, transfer the quinoa to a bowl and chill. Whisk together the lime juice, the chiles, and the olive oil and set aside. Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently. Pour the lime juice mixture over the top and toss again. Add salt and freshly ground black pepper to taste. To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.
Follow directions on the frozen vegetables to microwave for your size microwave and microwave first, since these take longer than the mashed potatoes and remain hot. Follow directioins on the mashed potatoes and microwave, I find you may have to put them in an additional 1.5 minutes to heat all the way through the center. Place the potatoes and vegetables in a large glass bowl to sprinkle in the 21 salute seasoning (3 shakes). Add one teaspoon of Chia seeds and mix well. You can have this as a main meal and then re-heat the next night, if you wish.
When it comes to the pickled peppers, B and G hot cherry peppers are suggested by Torrisi, although the pickled jalapenos from the grocery store would be great too. Throw in a chipotle pepper for a smoky version of the sauce. Play with it! Combine all ingredients in a food processor or blender, and mix until desired texture is reached. Torrisi's makes it "slightly smooth" -- I like mine pureed quite finely. If jarring for edible gifts, I like to use the jam jars that allow you to insert a small square of fabric (I like using red-checked gingham, since it looks so Italian) and a tag with the recipe or a list of sauce uses.
Heat oil in large nonstick skillet over medium-high heat. Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned. Remove from skillet; reserve. Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not over cook. Season with salt, if desired. Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato. Cover with roll tops.
Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat. Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef. Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.
Stir together all ingredients and serve in a glass (no ice) with a floating lime wedge as a garnish.
Blend the first 6 ingredients together to make a green smoothie. When finished blending, pour into a separate cup. Rinse out the blender. Blend the last 4 ingredients (raspberries, strawberries, orange juice, 1 banana) to make a berry smoothie. Pour into a separate cup. Get out four serving glasses, and pour in both smoothies at the same time from opposite sides. Enjoy!
Combine all ingredients, except almonds, in a large bowl. Form into a large ball, or two smaller balls, if you prefer. Pour the almonds into a pie plate, or onto a dinner plate. Roll the ball(s) in the almonds to coat. Place into a bowl or on a plate and refrigerate until firm.
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans. Bake at 350F for 45-50 minutes.
Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes). Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes). Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute. Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes. Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes. Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes). Remove bay leaf and stir in scallions.
Puree the eggs with the mayonnaise, pickle, mustard, hot sauce, paprika, salt, and pepper. Top with chives.
Preheat oven to 300°F. Place cubed bread in a well buttered 9x13 baking pan. In large bowl combine all remaining ingredients until well mixed. Pour liquid mixture over bread making sure all of bread is submerged. Let sit for approximately 1 hour. Place in oven and bake for approximately 1 1/2 hours. Remove from oven and let cool.
Mix the tomato sauce, brown sugar substitute and lemon juice in a large pot over medium heat and simmer 5-10 minutes. Preheat the oven to 350 degrees F. Meanwhile season the meat with the salt, pepper, garlic powder and onion powder if you like and roll into meatballs. Drop the balls into the simmering sauce and also add the cabbage and cover it with the sauce let this simmer for 10-15 minutes. Tranfser this mix into a large enough baking dish and bake at 350 for 1 hour.
Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time). Beat until lemon colored, light and fluffy. Fold in the bread crumbs and the nuts. Beat the 12 egg whites until stiff. Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites. Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs. Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also. Bake in a 325 F. oven for about 30--35 minutes. Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done. Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack. Fill and frost the cake with the filling. If you wish more layers cut each cake in half and fill so that you will have 4 layers. FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt. In a separate bowl-- Beat the 5 egg yolks until light and set aside. Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps. Add the flour mixture to the whipped egg yolks and mix well. Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes. When mixture has thickened set it aside to COOL. Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.
Peel and cut pineapple into 2 inch chunks. Combine with the vermouth in a food processor and process until smooth. Pour over ice into chilled glasses.
Drain crab well. Place into mixing bowl and mash up with fork. Add the other ingredients and mix together and form patties. Place patties into preheated skillet and spay with non stick spray. Cook until golden brown on both sides.
There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well. Beat in eggs, vanilla and sour milk. Sift dry ingredients and beat into mixture. Stir in zucchini. Pour batter into a greased and floured tube or Bundt pan. Sprinkle top of batter with chips ( Or could stir into batter if you wish ) Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired. Freezes well and tastes wonderful!
Heat oil in saute pan or deep skillet and brown beef. Drain any extra fat. Add garlic and cook 1-2 minutes longer. Add onion and celery and saute 3-4 minutes or until onions are just tender. Add beans (with liquid from one can), one can of tomato sauce, chili powder, and bay leaf and stir to combine. If not saucy enough or not tomatoey enough, add another can of tomato sauce. Bring just to a simmer, reduce heat, and simmer down, stirring occasionally, to desired thickness (about 45 minutes to an hour, depending on how thick you like it). Serve hot, garnished with cheese and sour cream as desired.
Preheat oven to 375. Spray baking dish with non-stick spray. Place frozen chicken breast in dish. Top with sauce. Bake for 45 minutes. Options: Add veggies for a one dish meal. If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.
Chop the onion into fine pieces. Mince the celery into fine pieces. Saute the onion and celery with butter in a frying pan until the vegetables are tender. Add parsley to the frying pan. Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper. Grease a 9x13 inch oven pan. Spread the crab meat mixture over the tilapia fillets and roll them up. Place the stuffed tilapia in the greased dish, seam side down. Sprinkle melted butter and paprika powder over the stuffed tilapia. Place the stuffed tilapia in the oven and bake the tilapia rolls at 400°F. The baked tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.
Cut up vegetables, kimchi and tofu and set aside. Rinse meat, cut into thin strips 1-2" long. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this). Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent. In a separate bowl, combine soup base ingredients and mash together. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away. Taste soup for adjustments; add water as needed, or make extra soup base if needed. As soon as the meat is done, turn the heat down to low, add the tofu slices. Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).
Preheat oven to 350°F. Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl. In a second bowl, toss the cherries with the reserved 1/4 cup flour. In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture. Fold the floured cherries into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour. Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.
Place one oven rack in upper-third of the oven, and the second oven rack on the lower third. Heat oven to 450°F (regular or convection air-bake). Half each loaf lengthwise, then crosswise to make 8 pizza crusts. In a bowl combine ricotta, pesto, Parmesan, salt and pepper. Spread on the bread crusts. Sprinkle the olives on top of the ricotta. Top with pepperoni slices. Top with shredded mozzarella cheese. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet. Place on sheet on one rack and the other on the other rack. Bake for about 10-12 minutes (the cheese should be well melted). Cool for about 5 minutes.
Preheat oven to 350. In large bowl, combine Alfredo sauce and milk, stir in sausage, broccoli, noodles, salt, garlic powder and pepper, and 3/4 cup cheese. In a 13x9 inch baking dish, evenly spread sausage mixture. Sprinkle with remaining 1/4 cup cheese. Bake 30 minutes or until heated through.
Begin by culturing your cream (this is an overnight process, so plan accordingly). In a clean glass or ceramic container (bowl, jar, etc) combine the cream and yogurt, creme fraiche or buttermilk. Cover loosely and place it in a warmish part of the house - the ideal temperature is around 75F (23C), but anywhere in the range from 70-80F (20-26C) is okay. After 12-18 hours, the cream should be noticeably thicker and should taste slightly tangy, i.e. like creme fraiche. If it's bubbling and gassy, some unwanted bacteria have gotten in there so discard your cream and start again (note that this has never happened to me). If it hasn't thickened yet, leave it alone for another few hours and eventually it will. When your cream has thickened, if you are not ready to make your butter right away, transfer the container to the fridge where you can leave it for up to another 24 hours. In order to churn properly, the cream needs to be at about 60F (15C). If you're taking it out of the fridge just let it warm up until it reaches this temperature; if you're making it from room temperature you'll need to place the bowl in a bath of ice water for a few minutes to cool it down. Also, fill a large bowl with water and ice cubes and keep it handy. You can use any method you want to beat the cream; handheld electric beater, stand mixer, etc - even whisking by hand. Basically, just put the thickened cream in a clean, deep bowl and start beating as if you're making whipped cream. When the cream starts to form stiff peaks, reduce the speed to low. At this point watch carefully; first the peaks will start to look grainy, and a few seconds later the cream will break. When it does you'll know it - globules of yellow butterfat will be swimming in a sea of buttermilk, and if you're beating too fast you'll have buttermilk everywhere. Stop beating and carefully tilt the bowl over a cup, holding back the butter clumps as best you can, and drain away as much buttermilk as possible. You can use this just like commercial buttermilk, by the way, and it's delicious. Now you have to wash the butter to get rid of all the residual buttermilk, which would cause it to spoil prematurely. Using a fork (my preferred implement) or a stiff rubber spatula, pour some of your reserved icewater over the butter, kneading and stirring it around vigorously. The water will turn whitish and the butter will firm up, making it cohere and knead more easily. Pour out the liquid and repeat as many times as needed until the water sloshing around in your bowl is completely clear. After you've poured off the last of the liquid, continue kneading for a few more minutes to get as much water as possible out of the butter. If you want salted butter, add your favorite salt now, to taste. You've now got a generous supply of your very own cultured butter. Pack it into ramekins, roll it in waxed paper, or fill cute little molds with it before refrigerating; I recommend freezing some if you won't be able to finish what you've made within a week or so. Whether storing it in the fridge or freezer, though, keep it tightly covered, as butter is a sponge for other aromas.
Preheat the oven to 375 degrees. Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes. In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes. Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted. In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside. Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins. Combine chesse sauce and macaroni in casserole mixing well. Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top. Remove and enjoy.
Slice your okra if you have to. Frozen sliced okra works in a most awsome way. Dice your bacon and brown it on medium heat. add okra, rice,and basil and stir to coat with oil. Add stock, hot sauce (I prefer Sriracha, the wife's a crystal fan), and salt and bring to a boil. Cover and let cook on low for 20 minute or so. When rice is done let it set for 5 min uncovered then fluff and serve.