HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put romaine lettuce through food processor (or finely grate). On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste. Heat 1 cup of water, 2 tbsp olive oil in a large pot. Add carrots, lettuce, flax seeds and salt to pot. In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds. When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture. Stir, and add salt and pepper to taste. Enjoy! You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.
Preheat oven to 375. Choose a russet potato free of blemishes. Wash potatoes under running water with a vegetable scrubber brush. Pat potato dry. Poke the potato all around with a fork for steam to release. Spray or rub oil or butter lightly over potato. Sprinkle salt over the potato. Place potato directly on convection oven rack. Bake at 375 degrees for 45 minutes or until done. Turn potato over halfway through baking time. Remove from oven when baked. Cut or squish top of potato carefully. Garnish with butter, yogurt, spices or other condiments. Idea: reserve skin to make a baked potato skin with cheese later.
Preheat oven to 350 and preheat oil in a deep fryer to 375. Fry wings for 8 minutes. (Do this in batches so you don't over crowd). Transfer to a tray lined with paper towels to drain. Season with salt and pepper. In a saucepan, melt butter. Add hot sauce, garlic powder, salt and pepper to taste. Toss wings in sauce. Roast 15-20 minutes in preheated oven. Serve with Blue cheese or Ranch dressing and celery.
Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray. Combine the sugar and cinnamon in a gallon sized plastic bag. Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer. In a small bowl, combine melted butter, brown sugar, and maple syrup. Spoon the mixture evenly over the biscuit pieces. Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.
Preheat the oven to 375 degrees F. Toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Set aside. Chop off the top of one pear to remove the stem. Peel and slice it lengthwise into halves. With a small sharp paring knife and a melon baler or small cookie scooper, remove the core and seeds leaving a round well. Remove a bit more from the center so you have a nice hole in each pear half. Trim a small slice away from the bottom rounded side of each pear half so that they will sit upright without wobbling. Place the pear halves in a baking dish core sides up and brush them all over with lemon juice using a pastry brush. Repeat with all the pear halves. Use a 2 to 2 1/2 quart shallow casserole dish so that the pear halves all fit snuggly in the dish. Stuff each pear hole with some of the cheese mixture, mounding it on top of the holes and packing it slightly. Combine the apple cider, port, pear liquor and brown sugar in a small bowl. Stir well to dissolve the sugar. Pour the mixture by tablespoons over each pear half letting the excess run over in to the dish. Bake the pears, basting each half every 10 minutes with the cider mixture, for 30 minutes, or until the pairs are tender. Set aside to cool. Serve warm or at room temperature.
Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes. Plunge into cold water to stop cooking, drain and set aside. Heat oil in skillet over medium heat. Add hot peppers and garlic and cook 1 minute. Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice. Transfer to serving bowl and serve immediately.
First you must slice your ham, if it is not already sliced. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up. Mix the ingredients together in a small bowl. (I like to make double this recipe for a nice large ham). Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through. Again, I like to stuff some of the sugar mixture INSIDE the slices. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing! Don't be frightened to use the torch! You can to it outside, if you wish. Just set it on something fire proof and have fun blazing away!
In a large pitcher or bowl, combine the fruit juices and the sugar. Stir until the sugar dissolves. Add the sparkline water and stir gently. Pour into a large punch bowl and add some ice to chill it. Serve in punch cups.
In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible. Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary. If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
Combine the grated squash and onion and mix well. Add sugar, salt, pepper, blending completely. Allow this mixture to sit for 30 minutes, then drain it well. Add the flour and egg and stir well. Melt the butter in a frying pan. Drop the squash mixture by spoonfuls into the butter and fry until golden brown.
Scald and peel tomatoes. Put through a food chopper (or chop in a food processor) along with the lemons. Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching. Pour into sterilized jars and seal.
Put the beans in a big pot, cover with lots of cold water, and soak over night. The next day, pour the water off, and cover the beans with fresh cold water. Add the dried onion, garlic powder, and pepper, and bring to a boil. Back the heat off and simmer for 1 to 2 hours. Add the ham bone to the pot, and simmer for another 1 to 2 hours. Add the can of tomatoes including their juice, and the ham pieces. Simmer for another 30 minutes. At this point you may want to mash the beans with a potato masher if it needs to be thickened some.
If using a store-bought crust, prebake it according to package directions and let it cool. Refrigerate crust until needed. In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes). Add in the lemon juice and continue beating for 1 minute. Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon. Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight. Shortly before ready to serve, scatter the raspberries evenly over the pie. Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks. Add in the powdered sugar and continue to beat until stiff but not grainy. Spoon over the raspberries, smoothing it with a spoon. Slice and serve right away, garnishing each slice with additional raspberries.
pound each chicken breast flat (I found it easier to do this task between pieces of wax paper on my breadboard). place each piece of chicken in a bowl filled with the buttermilk and/or whole milk. let the chicken marinate in the milk for several hours (3-4). note: if you don't have the time to marinate, just dip in the milk and move on to the next step. marinating makes the chicken more moist. prepare the breadcrumb mixture as follows: place one (1) 15 oz. container of plain breadcrumbs in a large bowl. add salt and pepper to the crumbs. grate the rind of the entire fresh lemon and add to the crumbs. mix well. squeeze the lemon juice from the lemon and set aside to use later. pre-heat oven to 350 degrees. use 1/2 stick (4 tbsp.) of the unsalted butter to grease (2) two 9x13 jelly roll pans. dip each piece of chicken into the breadcrumb mix making sure to completely press-coat on both sides. place the coated chicken into the pans trying not to let the pieces touch one another. generally, only three pieces will fit in one pan. melt together: the remaining butter (1 and 1/2 sticks)and the freshly squeezed lemon juice. drizzle mixture over each piece of chicken. bake uncovered for 1 (one) hour. the edges of the chicken will become crispy and slightly dark from the drizzled butter/lemon mixture. serve with fresh cooked asparagus, potato of your choice (we like skillet cooked american fries), salad and bread.
Heat oven to 375 degrees. Line a jellyroll pan with aluminum foil Spray with cooking spray. Combine all ingredients in a large bowl and transfer to pan and shape into large oval loaf. Bake about 1 hour and 10 minutes. Let stand severl minutes before slicing.
In a saucepan mix together flour and paste over medium heat until thick and creamy. Cool. Add Peppermint oil. Dip strips of newspaper, or paper bags into this mix. Rub off excess mixter. Place on form one layer at a time, and let dry. (Rip paper, don't cut it for best results).
Place jalapenos and onions in a food processor or blender and run on high speed for about 5-10 seconds until smooth. Add the un-drained can of Ro-Tel tomatoes, canned tomatoes, garlic powder, salt, cumin, sugar and cilantro to food processor or blender. Process by pulsing all ingredients in food processor or blender until thin and slightly chuck free, but not completely pureed. Place in a covered container and chill for about an hour. Serve with warm tortilla chips or as a Mexican style sauce for your favorite dish. Makes about 2 cups.
Cut shelled eggs in half. Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured). Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly. Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream). Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs. Serve. TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.
Layer potatoes,brown sugar and margarine in a casserole. Sprinkle with cinnamon. Bake uncovered at 375 degrees for 30 minutes.
Cut off tops of peppers, and remove stuff inside& seeds. Chop edible portions of tops; set aside. Bring a pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350°F. In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. Fill each pepper with the meat mixture. Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.
Combine both cans of garbanzo beans, tahini, olive oil, garlic, chipotle peppers, and cumin in a food processor (or blender). Blend until smooth. Add cilantro, salt, and pepper pulse until mixed. Cover and chill until ready to serve.
preheat oven to 350°F spray a 9*13 pan. combine flour, cinnamon, and sugar substitute. in a separate bowl, combine applesauce and eggs. mix in remaining ingredients. combine wet and dry ingredients and spread in prepared pan. bake 15-20 minutes.
Devein the shrimp and remove the shells. You may leave the shell on the tails if desired. Pat the shrimp dry and set aside. In a mixing bowl, make up the tempura batter per the package instructions. Put the panko breadcrumbs in a shallow dish, like a pie plate. Heat the oil in a saucepan or other vessel over medium-high heat until hot. Dip each shrimp in the tempura batter and then coat well with the panko bread crumbs. Fry the shrimp, in batches, until golden brown. Place the cooked shrimp on paper towels to drain, until all of the shrimp has been fried. Serve immediately.
Season beef with salt and pepper. Brown beef and onion in large skillet until done. While cooking, mix water and flour until dissolved. Add mixture to skillet with beef and stir. Stew will thicken as it cooks. If thicker stew is desired, add flour by tablespoons.
Prepare minute rice based on box instructions and preference. Over medium heat, brown the ground turkey and remove any fat afterward. Stir in one can of the desired soup to the cooked turkey. Add milk to mixture and stir. Cook for 5 minutes. Reduce heat to low. Fold sour cream into turkey/soup mixture being careful not to over-mix. Spoon stroganoff on top of rice and serve. Enjoy!
Combine all ingredients. Cook low, stirring constantly until sugar and butter melts. Bring to a boil and increase heat to medium. Continue to stir constantly for 3 minutes or until thermometer reaches 230 degrees. Remove from heat and beat with a wooden spoon until mixture begins to thicken. This may take up to 5 minutes. Working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.
In a large skillet, combine the onion, celery, carrot and olive oil and cook over medium heat, stirring frequently,, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4 to 6 quart slow cooker. Return the skillet to the heat and add the tomato paste, cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker along with the tomatoes, salt and nutmeg. Cook on low for 8 hours or on high for 4 hours.
Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead. Meanwhile, cut bread into 1/2" cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt. Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough. Bring a large pot of salted water to a boil. Preheat oven to 200°F. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons. Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.
Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan. Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly. Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve. Cooking time does not include freezer time.
In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat. Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add milk; simmer until almost all liquid has evaporated, about 3 minutes. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). . Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).
Cook onion & garlic until soft. Add ground beef, brown & drain. Stir in water, tomatoes (including juice in can), & seasoning. Cook until mixture comes to a boil. Add pasta and return mixture to a boil. Reduce heat to low & cover. Cook stirring occasionally for 15 minutes. Remove from heat & stir in evaporated milk & 1/4 cup cheese. Sprinkle remaining cheese on top. Cover, let stand for 5-10 minutes before serving.
Put first 3 ingredients in a microwave safe bowl and melt in microwave, stir well. Add remaining ingredients, mix well. Drop by the teaspoon on wax paper and refridgerate a few hours before eating. (I keep them in the fridge).
Pour boiling water over oats and let stand about 1/2 hour. Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir. Add molasses, sugar, salt and butter to the cooled oatmeal; blend well. Stir in dissolved yeast. Add enough flour to make a soft dough. Turn out on floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn to grease top. Cover with a clean towel and let rise in a warm place until double -- about 1 hour. Punch down and knead lightly for 2 minutes. Divide dough in half and shape into loaves. Place in greased pans. Cover and let rise until double. Bake at 400 degrees 45 -55 minutes. Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up. This will help it from darkening any further. I don't do this -- as we like it dark.
Preheat the oven to 325°F. Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times. Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes. Continue beating and add the remaining sugar, gradually over 3 minutes. Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible. Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen. Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.). For the icing:. In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form. Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).
Cook carrots in some water till almost tender. Drain. Add the curacao and butter; heat slowly, stirring occasionally until carrots are tender and have absorbed the flavors. Salt and pepper to taste.
Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the ingredients in a large heavy pot; bring to a boil. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft. Puree the mixture in a food processor or blender. Return the puree to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick. Be careful not to let it scorch. Remove from the heat. Stir the hot pear butter for a minute or two to release more heat. Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar. Wipe the rim of each jar. Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.) Label the jars and refrigerate for up to three weeks. (Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).
Peel and dice the potatoes, dice the tomatoes, thinly slice the green. onions, coursely chop the onions, mince the garlic cloves. Sauce: Heat olive oil in heavy skillet. Add onions and garlic and saute; 5 minutes. Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute. Add enchilada sauce and tomato sauce, simmer 2 minutes. Mix in lime juice. Season to taste with salt and cayenne. (Sauce can be prepared 2 days in advance and reheated before use.). Enchiladas: Heat oil in large heavy skillet. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat. Add chili powder and cumin, cook 2 minutes. Add tomatoes, green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts. Season with salt and cayenne; set aside. Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side. Top each tortilla with 1/3 cup filling. Roll up and place, seam side down, in baking dish. Preheat oven to 450 degree F. Pour sauce over enchiladas. Sprinkle with feta cheese and remaining Jack cheese. Cover pan with foil and bake until heated through and bubbling, about 30 minutes. Serve with sour cream if desired.