HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water. Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.
Cut ends off the eggs. Stand upright on a plate lined with lettuce to create a mushroom stem. Slice tomatoes in half lengthwise, hollow out a bit of the centers and place on the eggs to form (mushroom) caps (if your tomatoes are too big just trim the edges back). Dot the Flybanes' (mushroom) caps with mayonnaise.
preheat oven to 350*. place dates and butter in an ungreased 13x9" baking pan -- stir in 1 cup of boiling water to soften dates and melt butter -- stir well. add cake mix, eggs and walnuts.stir with fork for 2-3 minutes or blended -- scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined -- spread batter evenly in pan. sprinkle with brown sugar, pour remaining 1 1/2 cups boiling water, slowly.over brown sugar -- DO NOT STIR! bake at 350* for 40-45 minutes or golden brown. serve warm with whipped topping if desired -- .
Preheat oven to 325 degrees F. Spray 9 inch square pan with vegetable pan spray. In small bowl, combine topping ingredients; mix well until crumbly. Set aside. In large bowl, beat granulated sugar and butter with electric mixer until light and fluffy. Add eggs, one at a time. Add vanilla and almond extracts; beat until combined. Combine flour, baking powder and salt. Add to butter mixture; mix just until moistened. Spoon batter into prepared pan; spread evenly. Top evenly with cherry pie filling; gently press cherries into batter. Sprinkle with topping mixture. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Serve warm or at room temperature.
Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
Heat oil in stove top popcorn popper. Add popping corn. When stirring becomes difficult or pan is visibly full, remove from heat. Dump into large bowl.
In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown. There will not be much oil left in the pan. Sprinkle a little rum over the strips if desired. Sprinkle a little nutmeg on one side. A dash of salt on the strips. Take out the strips and place on a warm plate. Keep warm in a 250° oven. Fry the second batch. Follow the steps. Fry the third batch. Follow the steps. When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick. Place back on plate. Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape. Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.
Peel and mash avocados. Next, add all ingredients. Cover the dip with plastic wrap until serving time. This will help keep the dip from turning funny colors. If the dip hasn't been eaten all, recover it with plastic until later use.
Heat 2 to 3 tablespoons of olive oil in a nonstick skillet. Saute garlic and red pepper for about 2 minutes. Add broth and broccoli. Cover and let cook for 4-5 minutes. Add 2 tablespoons olive oil to the prepared pasta. Toss broccoli, pasta, and parmesan cheese. Serve immediately. Optional: Sometimes I use a little olive oil and butter instead of just the olive oil -- it all depends on how many calories I feel like eating that night :).
After the potatoes have been boiled until tender, put them back in their original cooking pot over low heat and stir until all water is evaporated, which should take about 30 seconds to a minute. Press potatoes through potato ricer, or like I said above, force through a sieve (not recommended, but sometimes you have to do what you have to do). Make a well in the potatoes. Sprinkle flour over potatoes and into well. Whish egg with salt and pour into well. Stir until blended. Knead about a dozen times, forming a soft dough. Divide dough into fourths. On floured surface, roll each portion into 1/2"-thick ropes and cut into 3/4" pieces. Press each piece with a floured fork and kind of roll it either towards or away from you in order to make cute little squashed potato pillows. Cook pieces in batches in the boiling water until they float. Remove, strain and keep warm. In large heavy saucepan, melt butter over medium heat and add garlic and sage. Cook for 2-4 mintues, stirring constantly so that the garlic doesn't burn, until they are golden brown. Add cooked gnocchi and stir to coat. Serve immediately.
SOAK ALMONDS:. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days. SOAK DATES:. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately. TO MAKE THE ALMOND MILK:. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining cup of water and blend until smooth. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk. Discard the pulp from the strainer. Transfer milk to a sealed container and store in the refrigerator for up to five days. It will separate, so shake well before using.
Combine all of the liquid ingredients in a pitcher. Garnish with the orange slices. Serve over ice.
Mix together the first three ingredients in a large bowl. Add remaining ingredients & blend all together. Marinate in the refrigerator for at least two hours to get the best flavor. Enjoy!
Heat oven to 250°F In ungreased 15x10x1-inch pan, mix pretzels, cereals and nuts. In small bowl, mix melted butter, brown sugar and Worcestershire sauce. Pour over cereal mixture, stirring to coat. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Mix soup, sour cream, salsa, and chili powder. In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese. Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using). Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan. Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes. Top with tomato and green onion before serving.
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the green onion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Preheat oven to 350 degrees. In a plastic bag, combine flour, salt and pepper. Shake to coat chicken with flour mixture. Melt butter in casserole dish or skillet. Brown chicken on all sides. Mix in sour cream, broth, mushrooms and paprika. If skillet is not oven proof, transfer to a casserole dish. Cover and Bake 45 minutes or until chicken is tender.
Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken. Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth. Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes. Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste. Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!
Remove roast from fridge and let stand at room temp for one hour before cooking. Preheat oven to 500°F. Slice 16 small slits with sharp knife throughout roast. Slice 16 small slivers of garlic. Carefully insert garlic slivers in slits, squeezing meat together after placing garlic slivers. Combine salt and pepper to taste and rub roast with mixture. Place on rack in roasting pan, fat side up. NEVER ADD WATER OR ANY LIQUID. Place in 500°F oven for 20 to 25 minutes, or until meat is well-browned. Reduce heat quickly to moderate (325°F) for reminder of roasting time. In reckoning roasting time, include searing period. COOKING TIME: RARE to MED-RARE: 18 minutes per pound (this will turn out rare; leave roast in for a few more minutes for med-rare); MEDIUM: 22 minutes per pound: WELL-DONE: 27 minutes per pound. Remove from oven and cover loosely with foil. Allow to stand for a full 15 minutes to allow juices to settle. Carve and serve. NOTE: IF YOU COOK THIS ROAST IN A CONFECTION OVEN, BE SURE AND SKIP THE SEARING PROCESS (20-25 MINUTES OF HIGH OVEN TEMP OF 500°F), AS IT WILL OVERCOOK THE MEAT.
Chop artichoke hearts into small dice (1/4 inch), place into small bowl. Stir in sour cream, and italian dressing mix. Chill well, serve with crackers, or toasted bread.
In a small bowl combine all ingredients, mix well and chill, covered until needed. Beautiful served with fresh grilled seafood. I hope you will enjoy this treat.
Pre heat oven to 300. Grease an 8 inch sqaure cake pan and set aside. Prepare the base; mix together graham wafer crumbs and shortening, set aside. Prepare the filling: in a large bowl, whisk eggs with sugar. One after the other, without overmixing blend in flour, coconut, vanilla, and pineapple. Press graham wafer mix into the bottom of cake pan. Pour filling over top. Bake at 45 minutes; let cool. Top with apricot jam and cut into squares.
CAKE. Preheat oven to 350°F. In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend. In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth. Add the pumpkin and beat just until smooth. Add the flour mixture and beat until completely moistened. Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean. Cool. GLAZE. Break the chocolates into squares and place in the top of a double boiler. Add the oil and place over very hot but not simmering water on low heat. The water must not touch the bottom of the double boiler insert. Remove the double boiler from the heat and stir until the chocolate begins to melt. Stir until smooth. Drizzle over cake. May be store 1 week at room temperature.
*Note: Use any type of chili in this recipe depending on if you want a mild, medium, hot or explosively hot salsa. Place all ingredients in food processor or blender and process to desired consistency using the PULSE setting. This particular salsa we like smooth, not chunky or semi-chunky. Transfer to a bowl, cover and allow to sit at least 1 hour. Before serving, taste salsa and adjust ingredients if necessary. Garnish with fresh cilantro leaves. Serve at room temperature. Yield is estimated as are the ingredient amounts.
Bring salted water to a boil. Add washed grape leaves and blanch for 30 seconds. Drain. Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars. Add lemon juice or citric acid to the second quart of water and bring to a boil. Fill jars within 1/2 inch of top with the hot mixture. Seal. Process in a boiling water bath for 15 minutes.
Cook spaghetti in plenty of boiling salted water. Drain. Melt butter. Stir in garlic and saute for 1 minute. Toss spaghetti with garlic butter and parsley.
Roast peppers and cut into strips, chopped the onions, and shred the oaxaca cheese. In a frying pan fry the bacon bits until almost done they should look crispy not burn, add the onions saute until onions are lightly brown. Then add the potatoes and peppers stir constantly so potatoes wont stick and burn cook until potatoes are done depending how crispy you want the potatoes. When done turn heat off and flavor with salt and pepper and add cheese and mix well so cheese wont stay just on top. Pour some in a flour tortilla, put your favorite salsa on top of potatoes and make a burrito, Then is ready to eat enjoy.
Cook penne until al dente, about 13 minutes. Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease. Stir in garlic, cook for 30 seconds. Add tomatoes and cook for 5 minutes. Reduce heat to low, stir in cream, salt and pepper. Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.
Soften gelatin in cold water. Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly. Beat all ingredients except whippe cream until blended. Chill until partially set. Fold in whippe cream and pour into pie shell. Chill.
Mix sauce ingredients and reserve. (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.). Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor. Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes. Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn't clumped, and pour inches Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.
Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise). Add ingredients to machine according to manufacturer directions. Bake at basic one poud loaf setting. When finished, remove bread from pan and cool on a wire rack.
Cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla, then flour and chocolate chips. Refrigerate for 1 hour. Roll into 1 inch balls, then dip in chocolate sprinkles, if desired. Place on cookie sheet and bake for 10 minutes at 325°F. Cool and enjoy!
Place ham in bowl of food processor or blender; process until ground. Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended. Cut out 12 bone shapes from bread using 3-1/2-inch bone-shaped cookie cutter or sharp knife. Spread half of "bones" with 2 tablespoons ham mixture; top with remaining "bones.".
Combine 1 cup flour,1 tbsp sugar, egg, shortening, and water. Beat 2 minutes at medium speed. Pour batter into 9x1 1/4 inch pan. Combine pie filling: apples, lemon juice,sugar, flour, and cinnamon. Pour into center of batter. DO NOT STIR! Sprinkle with brown sugar. Bake at 425°F for 35-40 minutes. This pie will make its own crust.
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat, simmer until slightly thickened, about 10 minutes. NOTE: for a thicker sauce, tomato paste can be used for a portion of the ketchup.
squeeze the kiwi and strawberries into a cup. use a lemon squeezer to squeeze the lemons. add 1/2 cup water. add the sugar and stir (if too sour or sweet add a little more water.).
Put mixed dried fruit in a bowl with couple of teaspoons of Whiskey (more if you are inclined!) Allow to soak overnight. Fruit will absorb the whiskey. Preheat oven to 375 or Gas Mark 5. Sieve flour. Combine flour, sugar, butter and spice. Crumble it with your fingers but not as fine as you would for pastry. Add fruit to dry mixture. Beat eggs with fork and add them to mixture. When you have mixed add the Guinness/Stout and mix well with a wooden spoon. Line 8 and half inch cake tin with greaseproof or parchment paper (use ready liners if available) and put mixture in tin. Put on middle shelf and cook for 2 hours. Enjoy the aroma in the house. Enjoy with a cup of tea or glass of Guinness!
Partially freeze the meat - 2 to 4 hours, so that you can slice it super thin. When it's all nice and frosty, slice your hunk o' meat into nice thin strips - and remove all the fat. I didn't do that the first time and the results were gross! The fat doesn't dry out, it just gets kind of squidgy and gelatinous. Bleck! Place the coconut aminos and all other remaining ingredients in a large zip-lock bag. Add in the meat. Shake and smoosh to completely soak the meat. Place the bag in the fridge and marinate for 2-24 hours - longer is better. Place the marinated meat in your handy-dandy dehydrator. If you don't have one, you can use your oven set at about 170°F, 80°C. Dry the meat strips for as long as it takes - usually about 12 -18 hours.
Sprinkle chicken tenders with salt and pepper. Let the oil get heated in a large nonstick skillet over med-high heat. Add in chicken; cook 2 minutes on each side or until browned. Add in onion and bell pepper; stir/saute 4 minutes. Lower heat to medium; add in garlic, chickpeas, and tomatoes. Cover and cook 8 minutes or until thoroughly heated.
AIOLI: To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine. Set aside. CAULIFLOWER: In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350° F. Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets. Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour. Shake off excess, letting it fall into the bowl. Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes. Transfer to paper towels to drain, and keep warm while you fry the remaining pieces. When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.
Grease muffin cups with non-stick cooking spray or butter. In a large mixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and salt; stir to combine. In another bowl, add the milk, brown sugar, melted butter, eggs, and vanilla; whisk until smooth. Add the liquid ingredients to the dry ingredients; stir just until moistened; do not overmix. Pour batter evenly into muffin cups. Sprinkle chocolate chips over each muffin. Bake at 400 degrees for 20-22 minutes or until pick comes out clean. Cool on a wire rack before removing from the pan.
bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil. allow to gently boil uncovered for 2 to 3 minutes. add couscous, cover and turn heat off. allow to sit for 5 minutes. remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.
In a medium nonreactive saucepan, combine all ingredients. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer, stirring occasionally until slightly thickened - 5 to 10 minutes. Let cool before using as a marinade. Store in a covered container in the fridge for up to three months. (Yeah, right - like it'll last that long!).
Heat the chile oil in a skillet and add the sausages; separating the links and letting them fry for about 5 minutes until they are colored. Add in the Marsala and let the pan bubble for a minute or so, then pour the tomato chile sauce and water over the sausages. Simmer for 15 minutes while you make the polenta; prepare polenta according to package directions except use chicken stock rather than just water. When the polenta is cooked, whisk in 2 tablespoons olive oil. Divide the polenta among 6 warm plates and top with the sausages and hot tomato sauce. If you have more sauce than you need per plate, just pour it into a little pitcher for people to add as they want.
In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes. Lift lid and season with salt and pepper. With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time). While potatoes are cooking, beat eggs in a bowl with oregano and salt. Pour the eggs over the potatoes when the potatoes have become tender. Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath). Sprinkle frittata with feta and parmesan cheeses. Place frittata under the broiler and cook for 1-2 minute or until top is set. Cut frittata into wedges and serve hot.
Chop onion and garlic, and cook over medium-low heat in 2 TB of oil until translucent. Remove. Sprinkle stew meat with Worcestershire sauce and coat in flour. Add to pan, with remaining oil and cook over medium-high heat until edges are brown; remove. Deglaze pan with chicken stock, and add chocolate to melt. Add beer (slowly! It may foam a bit), chipotle peppers in adobo, tomatoes, onions, garlic, meat and spices. Stir, cover, and let simmer on low for 4 hours. Add crushed tortillas to thicken sauce. Stir in beans and allow to simmer an additional 2 hours. Refrigerate overnight. Reheat and serve.
Stir the coffee and the chocolate in the top of a double boiler over direct heat until the chocolate is melted and completely blended into the coffee. Mix in a few grains salt and the sugar. Boil for 4-5 minutes, stirring constantly. Place the top of the double boiler over hot water in the bottom. Gradually mix in the scalding milk (do not boil!). When the mixture is near the boiling point, beat with an electric mixer until light and frothy. Pour into 4 cups or mugs and top with whipped cream if desired.
To cook lamb: Rub lamb with a light coating of extra-virgin olive oil, salt and pepper. Grill (outdoors or on stove top) on medium heat to medium rare, about 15 minutes. To make shiitake duxelles: Heat a saute pan on medium high heat. Add olive oil. Add shiitake mushrooms and saute. Add basil, thyme, garlic, ginger, salt and pepper. Deglaze pan with white wine and simmer until wine is reduced by 80 percent. Add heavy cream and reduce until sauce thickens. Adjust seasonings. Turn off heat and add shiso. To serve: Top grilled lamb with shiitake duxelles. Garnish with remaining julienned shiso.
Cook the linguine according to package directions. Meanwhile, in a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until softened and browned, about 10 minutes. Add the garlic and saute 2 minutes more. Add the sage and saute 2 minutes more. Add salt and fresh ground black pepper to taste, stir, and remove from heat. Drain the cooked pasta and pour into a large pasta bowl. Add the 2 tablespoons of olive oil and toss. Add the mushroom mixture and toss again. Season with more salt and pepper if needed. Top with the grated parmesan cheese and offer more to pass at the table. Serve immediately.