HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small saucepan, bring vinegar, oil & water just to a boil. Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl. Add hot oil mixture to cauliflower mixture, then toss to combine. Cover & refrigerate at least 6 hours or overnight, stirring occasionally. Add carrot, onion, parsley & basil, then toss to coat. Cover & refrigerate another 2 hours. Before serving, discard bay leaf.
Toss together crumbs and butter,(and reserving 1/4 cups mixture,) press into a 8X8 baking dish. Spread on softened ice cream and freeze. Melt 1/2 cup butter and the chocolate over low heat, gradually stir in egg yolks, sugar, nuts and vanilla. Beat egg whites until stiff peaks form. Add egg whites to chocolate mixture and spread over ice cream. Top with reserved crumbs. Freeze for at least 2 hours.
In a large bowl, beat shortening, and peanut butter until combined. Add sugars; beat till fluffy. Beat in egg, milk, and vanilla. Beat in flour and baking soda. Stir in peanuts. Drop on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in sugar. Bake at 375 degrees for 8 to 10 minutes or till set. Cool cookies on wire rack. To make the praline frosting: In a small saucepan, combine brown sugar and cream, heat and stir until bubbly. Reduce heat and simmer for 2 minutes. Remove from heat. Beat in powdered sugar till smooth. Immediately drizzle over cookies. Makes about 36 cookies.
Cut cream cheese into small cubes and combine with milk, butter, salt and pepper in a saucepan. Cook over low heat, stirring constantly until cheese melts. Add corn and heat thoroughly.
In large bowl combine flour, sugar, spices, baking soda, baking powder & salt. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment. Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
Cut chicken into thin strips (this may be easier if you partially cook the chicken, then cut it, and then finish cooking it) Using medium-high heat, heat 1 tbsp oil in skillet. Remove from skillet and lower heat to medium. Heat remaining oil and cook pepper and onion. Add all other ingredients to the pot and heat, stirring occasionally. Add the chicken back into the skillet so that it is hot.
1. Boil sugar and 3 cups water over medium heat until thick and syrupy. Remove from heat and cool slightly. 2. Combine boiling water, coffee and vanilla. Add to syrup. 3. After the mixture has cooled at least to room temperature add vodka. We store it in vodka bottles and store it in the fridge, although I have never heard of it going bad on the counter. Note: When I double this recipe I use a half gallon of vodka and just enjoy the extra alcohol content.
Cake: Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer. Icing: Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.
In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like. In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl. Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it. In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt. Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat. Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.
Cut six slices off the orange and stack into two tall tumblers with plenty of ice. Pour over the red wine then top up with the ginger beer and serve immediately.
Sauce: In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.). Add garlic to vegetables and saute for about 30 seconds. Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes. Add chicken stock and wine and simmer for an additional 10 minutes. Add basil, butter and capers and saute for one more minute. Fish: Brush swordfish with olive oil. Sprinkle with salt and pepper. Grill on high heat for five minutes per side. Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil. Enjoy with a nice glass of white wine!
Coat chicken with 1 tbsp of the creole seasoning. Cook in 1 tbsp oil in a large skillet. Add celery, onion and green pepper and continue cooking until done. Stir in tomatoes, sauce, water, and shrimp. Add 1 tbsp of creole seasoning (or to taste). Bring to a boil and simmer for 2 minutes. Add rice, cover and cook 5 minutes or until rice is done.
Heat salt pork, butter and oil in saute pan. Add peppers, garlic, parsley and oregano. Cover and cook for 10 minutes. Add tomatoes, bring to boil, reduce to a simmer and cook slowly uncovered for 20 minutes. Season to taste. Grill (or pan sear and finish in a 400 degree oven) steak, slice thinly, plate and spoon sauce over.
Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish. Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes. Garnish the cod with basil leaves and serve with new potatoes and a green salad.
MAKE GARLICKY YOGURT DIP: Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife. Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley. MAKE STRAWS: Preheat oven to 375°F Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12"x1/8"thick. Arrange pastry so that it's horizontal and trim edges even. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal. With a sharp knife, cut pastry lengthwise into 1/3" strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip.
Place all in the crock pot in the order listed. Gently stir everything together. Cover and cook on low for 6-8 hours or on high for about 4 -5 hours. When done, mix again very well. Serve topped with sour cream, shredded cheese, green onions, etc.
Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey). Stuff into the cavity of the turkey before roasting, if desired. OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy. NOTE: Allow 1 cup stuffing for each pound of poultry.
Prepare mix according to package directions. Before mixing, add garlic and pepper (more or less to taste). Mix well and chill. Enjoy!
Fry the onion and garlic in low fat cooking spray until soft add the tomatoes wine stock oregano and basil and season with black pepper. Stir well and bring to the boil. Cover and simmer for 10 minutes. Allow to cool slightly and blend until smooth. Cook the pasta according to packet instructions until al dente, drain and add to sauce pour into a shallow baking dish. Mix the topping ingredients and spoon evenly over the top. Cover with foil and bake in a preheated over at gas mark 4 for 25 minutes. Remove foil and continue to cook for a further 5 minutes until golden.
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp. Meanwhile back at the bat cave, toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette). When the bread is toasted rub each piece, on one side, with the whole garlic pieces. Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful). Serve immediately. The tomato mixture also makes a wonderful vinegrette for an antipasto salad. Enjoy!
Mince garlic and mash to a paste with 1/4 tsp salt, then whisk together with orange and lime juices, shallot, honey cumin and remaining 1/4 tsp salt. Add oil in a slow stream, whisking until well blended. Whisk in pepper.
Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes. Add pork and continue to saute' 2-3 more minutes. Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt. Let sit for 20 minutes. Next drizzle olive oil on top of the shrimp. Then skewer your shrimp on a kabob going through each shrimp at the top and bottom. Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.
In a stock pot, cook the onions over medium heat in the butter for about 8 minutes. Add broccoli and half the stock; bring to almost a boil. Using hand held immersion blender, puree the broccoli mixture until smooth. Stir in the remaining broth, 1/2 cup buttermilk, 2 ounces of the goat cheese, bay leaf and nutmeg. Heat for 5 minutes but do not boil. Adjust seasoning and add salt and pepper. In a plastic bag combine the remaining buttermilk and cheese. Mix together. Snip the corner of the plastic bag. Pipe dots on top of the soup, dragging a toothpick through the dots to form "hearts". Serve warm.
Preheat oven to 350 degrees F. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf and place in an ungreased 8X4-inch loafpan. Bake at 350 degrees for 30 minutes. Pour chili sauce over meat loaf and bake for 40 minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.
Dry roast the cumin and coriander seeds. You can do this in a skillet until fragrant and starting to pop, stirring constantly, about 2-4 minutes, or in the oven for 5-8 minutes at 350*F. Lightly roast the red chilis. Grind all ingredients into a powder. Keep sealed.
Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper. Line cooling racks with damp towels. Mix the flour, cinnamon and salt together and set aside. Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar, about a Tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all. Reduce the speed of the mixer to low and blend in the flour mixture and the vanilla and walnut extracts. (Do not overmix the batter at this stage, as the protein in the flour might become overdeveloped, which can result in chewy cookies.) Using a rubber spatula fold in the nuts. Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart. Bake just until they are golden and set, about 15 minutes. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely then peel away the paper.
Set oven to 400°F (second-lowest rack). Line 12 regular-size muffin tins with paper liners. In a large bowl mix together sifted flour, baking powder, sugar and salt until well combined. Add in the sliced strawberries to the flour mixture and mix to combine with a wooden spoon. In another small bowl whisk together the half and half, egg, strawberry extract and melted shortening (the melted shortening added to the cold cream will seem like it is curdled, don't worry this will make a light textured muffin, just mix well with the cream). Add the cream mixture to the dry mixture; mix JUST until moistened (do not overmix!). Using an ice cream scoop, divide the batter evenly between 12 muffin tins. Bake for about 17 minutes.
Combine all ingredients in a jar with a tight fitting lid. Shake vigorously to combine all ingredients. Keep refrigerated and covered. Use within a few weeks.
To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper. To make the topping, heat butter in a saute pan. Add onion and saute for 2 minutes. Add mushrooms and saute until they release their juices. Add shrimp and saute until pink. Mix in parsley, salt and pepper. To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.
Trim ends off of Brussels sprouts, removing blemished outer leaf if necessary. Fill 2 quart pot (medium size) with water, so it is just below metal steamer basket. Bring water to boil. Place Brussels Sprouts into steamer basket. Cover with lid and steam for 6 to 12 minutes. Drain water and enjoy!
Place frozen or thawed beef in a crock pot sprinkle with salt and pepper. Place chopped onions on top. Pour beef broth over beef and onion. Cook on low for 5 to 6 hours. Add soup, mushrooms, and gravy mix. Stir well. Cook on low an additional hour or on high for 30 minutes. Serve with mashed potatoes.
1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool. 2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes. 3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.
Heat oil in skillet over medium high heat. Mix spices with raw chicken. Add chicken to skillet and stir continuously until just no pink showing. Add apple juice and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Take off lid to reduce liquid.
For sauce: In small saucepan, heat and stir Sriracha and jelly over medium heat untill jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; remove from heat; set aside. Lightly pound chicken breast halves between 2 pieces of plastic wrap to about 1/4-inch thickness. Brush both sides of chicken with oil; sprinkle with salt and black pepper. To cook the chicken by direct grill method: Grill chicken on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or till no pink remains, turning once. Cut chicken into bite size strips. To broil the chicken: Arrange the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until no pink remains, turning once. Cut chicken into bite size strips. To assemble, lightly spread the toasted roll or bun halves with the warm sauce. Add chicken, cheese slice, bacon, and tomato slices. Top with roll or bun tops. To serve, if you like, place wrapped sandwiches on a grill rack over medium heat, turning occasionally till heated through. Serve with any remaining sauce.
Heat oil in large skillet. Add garlic and fry until sizzling. Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes). Stir in salt and pepper. Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape). Serve and enjoy!
Preheat oven to 400, prep a muffin tin. Reserve 1/2 cup of skim milk and 1/2 cup buttermilk. Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps. Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed. Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise. Add the flour-sugar dry mixture to the soaked bran flakes. Stir. Add the oil-egg-milk wet mixture to the batter. Stir. Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter. Bake for 16-20 minutes per batch in the 400 degree oven.
Preheat oven to 350 degrees (F). Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place, seam down, in a 13X9 baking dish. Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil. Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and green onion and serve.
Preheat oven to 375 degrees. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk and add your spices. Mix well, and then set aside. Bring a large pan sprayed with nonstick spray to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. MAKES 4 SERVINGS.
Cube and boil potatoes. Chop eggs and onion. Slice Celery.Combine salad dressing, mustard, celery seed, salt, and pepper; mix well. Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill.
Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.
Combine whipping cream and vanilla extract, then chill for 15 minutes (or more) in the refrigerator. Mash or blend strawberries into a puree. Whip together the strawberry puree and egg whites until light and frothy, gradually adding baker's sugar (note: the mixture will triple in volume). Whip the chilled cream until stiff peaks form. Gently fold whipped cream into the strawberry puree mixture. Pour into dessert bowls or glasses, garnish with fresh strawberries, and serve immediately (can be refrigerated for up to two hours).
Melt butter in frying pan over medium heat. Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently. Add livers and saute until they are cooked through but still pink inside. Lower heat. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. Serve over rice.
Combine first four ingredients with whisk. (We love garlic so we always use more.). Add salt and pepper to taste. Add a few drops of water if necessary to reach desired taste and consistency.
Preheat Oven to 325 degrees. Line baking sheet with parchment paper. Pat the cherries with paper towels to remove excess syrup, and cut in half. Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside. Break almond paste into small pieces and place in medium-size bowl. Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this. Add egg whites and mix well. You can use a fork for this. Mix in coconut until evenly distributed. Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise. Press cherry half gently into middle of cookie. Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes. Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them. Store in airtight container. Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!). Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good! Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.
Prepare the baste marinade: Combine all ingredients in a saucepan. Stir and heat, but only until sauce boils. Remove from heat and cool to room temperature. Season the chickens lightly with salt and pepper to taste. Place them in a baking pan skin side down. Cover with about 1/3 of the marinade. Bake at 350 degrees for about 40 minutes. Add a little water to pan if the marinade starts to burn. Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade. Bake an additional 30-45 minutes, or until chickens are tender. Add more marinade and water as needed during the cooking. If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table. This recipe freezes with no problems.