HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven. Add onion,and garlic and saute' for about 1 minute. Stirring constantly. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot. Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later. Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally. Meanwhile, about 20 minutes before serving, make the seasoned white sauce. Seasoned White Sauce: In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes. Sauce will become thick if it stands; DO NOT thin. After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.
Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier). Whisk the flour, baking powder, salt, and white pepper together in a big bowl. Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil. Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened. Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough). Turn the dough into the prepared pan and even the top with the back of the spatula or spoon. Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up. Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes. Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper). **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.
In a large mixing bowl, combine mayonnaise, lime juice and curry powder. Stir in chicken, apple, cranberries, celery, pecans and green onion. Cover and chill for up to 8 hours.
Put all the ingredients except the soaked flax into a food processor. Process until well combined. Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact. Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture. Dehydrate for at least 8-12 hours at about 110'F. Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary. As you make these again and again you can change the herbs for a different taste. These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad. Bon Appetit!
Assemble all ingredients; preheat oven to 400°F. Prick potatoes several times with a fork and bake until tender 60-75 minutes. Cool potatoes to room temperature. Scoop interior flesh of baked potatoes into a medium bowl (no skin). Mash potatoes until smooth. Melt butter and add to sweet potatoes. In a separate small bowl, whisk together TruviaTM natural sweetener, eggs, vanilla, salt and spices. Add egg mixture to potatoes. Mix until well combined smooth mixture. Carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute Transfer to a wire rack to cool. Garnish with whipped cream, if desired.
To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour 3/4 cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers. To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool. To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right. To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread. To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.
For the dressing, mix olive oil, Dijon mustard, and lemon juice together. Set aside. Mix cooked pasta, shrimp, cherry tomatoes, spinach, shallots, avocado, and feta together; toss. Add dressing and toss; serve or chill.
Gently cook the shallots in the oil until softened and browned. Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices. Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock. Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed. You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it. Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.
Peel, core and slice apples; mix cinnamon and 1/2 cup sugar together; add sliced apples and let sit. Combine all other ingredients in another bowl and beat to make a smooth batter (about 3 to 4 minutes). Pour half the batter into a greased tube pan; layer half the apple slices on the batter; add remaining batter, then top with the rest of the apples. Pour any remaining sugar and cinnamon mixture on top. Bake in a preheated oven at 350°F for 1 hour and 20 minutes. *Note -- Jewish apple cakes are made with oil - no dairy- thus it can be served with a meat meal except during Passover.
In a medium bowl, combine the soy milk, powdered sugar, and cornstarch. To this, add the egg yolks. Stir until combined. (Greasing the pan is optional so the liquid doesn't stick, I used coconut oil but any type of oil is acceptable.) Add the mixture to a saucepan cooking over medium heat. Add a pinch of salt (adjust to your liking). Stir constantly, until the temperature reaches 160 degrees Fahrenheit.(Mixture won't necessarily be really thick). Remove from heat, transfer to a different bowl to cool. Stir in the vanilla and one drop of red food coloring (adjust to your liking). Once cool, transfer to a pre-chilled ice cream bowl. Add the orange juice. Churn until the mixture resembles soft serve ice cream, scraping the sides occasionally. Transfer to a Tupperware bowl, covering with plastic wrap before placing on the lid. Freeze it, or just eat it all :).
Combine all ingredients except apricots in small saucepan & turn heat to medium. Bring to boil, stirring occasionally, then lower heat & cook 5 minutes. Add apricots & continue to cook until only a SMALL amount of liquid is left. If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more. Taste & adjust seasoning as necessary ~ add more of any ingredient desired. Use within 3-4 days & serve, hot, warm or at room temperature.
Place all ingredients, except cheeses and peppers, in bread pan in the order recommended for your bread machine. Set for White Bread and start. When beeper sounds add cheeses and peppers.
In a large saucepan with salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet, brown shrimps in the olive oil. Add salt and pepper. Add gazpacho and cooked pasta. Reheat while stirring to coat the pasta and add the tomato, parsley and tabasco. Adjust seasoning.
Preheat the oven to 500 degrees. Line a baking tray with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan. Bake until charred, about 30 minutes. Set aside to cool. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp. When cool, drain the shrimp on paper toweling. Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers. Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
Preheat oven to 425 degrees F. Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic. Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone. Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour. Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth. Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray. Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter. Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.
Cut bacon in inch squares and fry out. Remove bacon. Reserve grease. Clean the fry pan. Add 1 tablespoon of bacon fat to hot fry pan and add onions. Brown the onions until golden and translucent. Add more fat if needed. Add apples and cook until tender. Taste, if mixture is a bit sharp, add brown sugar. Pour apples/onions into a hot baking dish. Top w/ crumbled bacon. Cover& keep warm in oven until serving time.
Preheat oven to 400 degrees. Spread pizza crust to desired thickness on a large greased baking sheet. Bake crust for 6-8 minutes until lightly brown. Cook frozen creamed spinach according to package while the crust is baking. Combine garlic, hot sauce, minced onion, parmesan cheese and pepper with the prepared creamed spinach. Mix well. Remove crust from oven. Spread the creamed spinach mixture evenly over the crust. Sprinkle 1 cup of mozzarella cheese over the spinach mixture and then add chicken. Top with remaining cheese. Bake at 400 degrees for 8-10 minutes or until cheese in hot and bubbly.
Directions:. Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X. Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy. Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again. Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency. Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin. Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.
Pour absolut citron into a shot glass and top off with a splash of galliano. Place one half lemon slice flat on the rim of the shot glass, put some sugar on the slice and soak the sugar with 151 proof rum. Just before drinking, ignite the sugar. Blow the flame out when it seems to caramelize the sugar. Lick the sugar off the lemon slice, down the vodka mixture, then either suck the juices or bite the pulp of the lemon.
Put bok choy, celery, green pepper, bamboo shoots, and pineapple in a salad bowl. Combine remaining ingredients and pour over salad; toss. Serve at once.
Cook the pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 6 minute. Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
Chop tomatoes into 1/4-inch pieces; transfer to a small bowl. Add onion, chile, garlic, cilantro, and lime juice. Season with salt. Mix well to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.
Place the onion and butter in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the tomato sauce, chicken broth, water, mixed veggies,frankfurters and spices. Bring to boil, reduce heat, cover and simmer 15 minutes. Add cream cheese and mix until well blended. Add cooked rice and simmer for 5 more minutes until warmed through. Remove bay leaf before serving. Scoop into soup bowls, sprinkle parmesan cheese on top and serve.
Rinse and drain your short grain brown rice. Add the rice to a medium size saucepan along with the dash of salt and 2 1/3 cups water. (Yes, that too much water for the rice, but you'll add the quinoa to it as well later on). Bring to a boil, reduce heat to low and cover the pan. Set your timer for 30 minutes. While the rice cooks you can mix up the vinegar(s), mirin, sugar and salt. I like to heat this up so that the sugar and salt fully dissolve. Set aside. Also while the rice cooks you can cut up your filling (grate the carrot, slice up the cucumber and avacado). Set aside. At the 30 minute mark, add in the quinoa and give it a quick stir. You may have to bring it back up to a boil to maintain the heat, then reduce back down to low and cover again. Set your timer for 15 more minutes. At the end of the 15 minutes both the rice and the quinoa should be tender and nicely cooked. Remove your rice mixture from the pan. You can turn it into a large mixing bowl, or even onto a cookie sheet. Spread it out so that it cools more quickly. Mix in the vinegar mixture, carefully folding it into the rice. I like to use a rice paddle (flat sort of spoon), fanning it out as you go to help the rice cool off. Adjust the seasoning if need be, adding more vinegar if you like. (I wouldn't add more salt because you generally serve with soy sauce). After about 10 minutes the rice should have cooled off quite a bit and be ready to work with. (You could prepare this far in advance, remembering it's best to work with the rice at room temperature). Cover up your sushi mat with plastic wrap or a clear plastic bag (I put it inside a large ziploc). Place a sheet of nori on your mat (shiny side down). Eyeball your rice mixture into 4 equal portions and place one portion on your sheet of nori. Pat it down with damp hands to cover the lower half of the nori sheet with rice. There is usually a picture on the back of the nori packaging to show you how to spread the rice and roll it up. I like to keep a mug of water nearby to dip my fingers into. If you wish, spread a thin layer of mayo across the rice, with the option of adding a little wasabi to the mayo. Another option is to sprinkle the rice with sesame seeds or Gomasio at this point. Place your fillings in a straight line across the middle of your rice. Lift the sushi mat and fold over and roll, to form a log. This might take practice if it's your first time, but basically connect the bottom of the sheet closest to you, to the top of the rice mixture, which should result in your filling being perfectly in the middle (or not! -- still tastes good!). Use the mat to help you tighten up the sushi log then release it. Repeat to use up all the rice and you should have 4 sushi logs. With a very sharp knife (I like a bread knife myself), cut each log into 6 or 8 equal pieces. Serve with wasabi, picked ginger and light soy sauce. Enjoy!
Rinse black beans. Mince chipotle. Combine black beans, sour cream, chipolte, and Velvetta cheese. Heat on medium low until melted. Serve over grilled chicken.
SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes. Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and saute until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes. Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs. SANDWICH: Combine tuna, olives and sundried tomatoes. Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.
IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well.
Bring 7cups broth to boil in large saucepan. Cover and reduce heat to low. Melt butter in large heavy pot over medium heat. Add onion and saute until tender, about 5 minutes Add squash and 11/2 teaspoons rosemary; saute 4 minutes to coat with butter. Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese. Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated. Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight. Meanwhile, in a medium bowl, stir together cocktail sauce, horseradish, lemon zest, and vodka and set aside. Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14" diameter circle. Using a 12" round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough. Divide cocktail sauce mixture between the two circles and spread into a thin layer over each. Scatter chopped parsley and celery leaves over each and sprinkle with celery salt. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2" apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour. In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional celery salt and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
Preheat oven to 350 degrees F. Grease 9" x 5" loaf pan and set aside. Beat the eggs with an electric mixer for 2 minutes. Gradually add the maple syrup, oil, vanilla, and lemon zest. Stir in the zucchini. Combine the unbleached and wheat flours, baking powder, and salt in a large bowl. Make a well in the center, then stir in the zucchini mixture. Blend just until smooth, then turn into the prepared pan. Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Heat vinegar in microwave until hot and pour into squirt bottle. Add the Dawn soap. Put the lid on and gently shake to incorporate. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Just spray it on, scrub, rinse and be amazed. For tough soap scum build-up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse.
Preheat oven to 375. mix well pumpkin, oil, sugar, vanilla, cinnamon, and nutmeg. Blend in: flour, powder, soda, salt then add the cocolate chips. Batter will be thick. I usalluy use a mixer for this recipe. grease cookie sheets, shape batter into a perfect flat circle (note: cookies will rise). makes 20 large cookies, bake at 375 for 15-18 minutes. cool and fill. Filling: Cream together margarine, crisco, fluff, 2 cups confect. Sugar. Beat in salt dissolved in water, and vanilla. Gradually beat in remaidning confect sugar till peaks are formed.