HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the spice blend: Stir the top four ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Serve over Bastami rice and garnish with chopped cilantro.
Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl. Add all other ingredients and stir to combine. Check salsa for seasoning (salt) and spice (chiles). Cover, and refrigerate several hours to develop flavors fully.
Cut lemons in half lengthwise to resemble boats. Cut a small sliver of peel from bottom of lemons to stabilize base. Remove pulp from lemons to form a "shell" using a spoon or melon baller. Cover with plastic wrap and freeze. In large glass bowl, combine zest, juice, milk and cream. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or more. Remove from freezer, if necessary, break up ice crystals. Process in food processor until smooth. Do not over process, mixture should hold very firm peaks. Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days. Garnish if desired.
Preheat oven to 375 degrees F. Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone). Sprinkle crust with one cup Mozzarella cheese. In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise. Mix well. Place sliced tomatoes on top of pizza crust. Spread mayonnaise mixture on top of tomatoes. Top with grated Parmesan cheese. Bake for 15-20 minutes or until top is golden brown and bubbly.
Place the cheese in a food processor or blender, I use a magic bullet blender for this. Blitz until all the curds are broken up and the mixture appears smooth. Place in a bowl and garnish with black pepper. Note once made you can add any flavourings you want spices, vegetables prawns etc.
Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes. Combine 1/2 teaspoons black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley. Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well and bring to a boil over medium heat. Cook until reduced by one half. Let cool until the glaze is thick and sticky. Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking. Pour remaining glaze over steaks when plated.
Mix almonds and sugar; soften butter and work in well (like a pastry). Add egg whites & mix well. Add all but a scant tablespoon cinnamon and mix well. Pour mixture into pie shell. Mix a scant tablespoon sugar with reserved cinnamon and sprinkle over pie. Bake at 350F for 1 hour.
Using a VERY sharp knife slice the onions as thin as you are able. Place the sliced onions into a bowl and set aside. Use only FRESH lemon juice. Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice. Discard the seeds and pour juice into a small bowl. Add the vinegar to the lemon juice. Sprinkle the onions with salt and red pepper to taste. Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed. Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume. Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.
Place salt in a large bowl that will hold 8 cups. Add boiling water to the bowl and stir well. Add almonds to the brine. Let steep for 1/2 hour. Drain the nuts with a colander. Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry. Transfer nuts to a large bowl. Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one. Distribute the nuts on 2 large baking pans. Slow roast for 1/2 hour at 200 degrees F then stir. Slow roast for 1/2 hour at 200 degrees F then stir. Raise temperature in the oven to 300 degrees F. Roast for 15 minutes and let cool to room temperature.
Pit the cherries and cut in half. Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and saute for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside. To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes. Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.
Preheat oven to 400 degrees. Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract. Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth. Stir in walnuts and raisins. Spoon into greased muffin tins full (I fill them high, so it made 9 ample ones) and bake 10 minutes, reducing the oven to 350 and bake until toothpick comes out clean, about 15 additional minutes.
Start the water to boil. Add the potato peels and leeks and bring to a boil. Cover and let simmer for about 45 minutes.
Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it. Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts. Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter. Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes. Transfer breasts to warm serving dish. SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency. If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce. Serve on heated plates.
1.	Combine all ingredients together and transfer to an airtight container. 2.	Can be stored up to 6 months refrigerated. 3.	Rub; let meat marinade for 24 hours refrigerated. 4.	Cook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.
Place all the ingredients in the Vita-Mix container or a heavy duty blender. Slowly increase speed to high and process until smooth. Serve immediately.
Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds. Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.
Pour a glass of sparkling cider. Add the butterscotch schnapps to your preference level.
Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1-2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35-40 minutes. Cool completely in the pan before cutting into 12 bars.
Core the tomatoes, cut into halves and rub with a small amount of vegetable oil. Make a small slit in the skin of each and arrange cut side down in a baking pan. Roast at 400 degrees until the skins blister. Cool, remove the skins, squeeze out the seeds and chop. Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning. Coat the alligator meat with the seasoned flour, shaking off the excess. Heat 1/4 Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat. Saute until light brown on both sides. Add the wine, stirring to deglaze the pan. Add the garlic, bell peppers, onion, and roasted tomatoes. Cook for 5-7 minutes. Stir in the chicken stock and cook until the sauce begins to thicken. Add the green onions, thyme, and parsley. Season with kosher salt and fresh cracked pepper. Stir in the butter to richen the sauce. Serve over grits, noodles, or rice.
Preheat oven to 350F (175C). Grease, line, grease again and flour 2 9 in by 2 in cake pans. In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda. In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using). In a mixing bowl, combine the dry ingredients and mix them together on low to blend. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds. Pour in to the prepared pans. The batter should fill half way in each. Bake for 35 minutes in the top half of the oven if possible. Enjoy!
Beat Eagle Brand and half of the sugar until blended. Gradually add remaining sugar and peppermint extract, beating until stiff. Roll mixture into 1/2-inch balls; roll in desired decorative sugar and place on wax-paper-lined baking tray. Let stand 8 hours. Store covered at room temperature.
In a large skillet, melt butter. Brown chicken pieces. Add green onions, water and wine. Simmer for 45 minutes. Add the mushrooms, salt, and artichoke hearts. Simmer for an additional 15 minutes. Before serving top with grated parmesan cheese.
Heat oven to 375°F Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices. Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk. Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes. Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree. Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canape cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent. Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside. Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix. Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently. Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.
combine all ingredients in a medium bowl. let stand at room temperature for 30 minutes before serving.
Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process. Place vegetables (onions - ginger root) inside the duck. Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit). Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process). Preheat oven to 450-degrees F. Remove duck from steamer. Heat soy suce and honey together and then brush over duck. Roast duck for 20-30 minutes or until skin is brown and crisp. Cut into serving pieces to serve.
In a medium saucepan over medium heat melt 2 T. of the butter and saute the mushrooms, green onions and apples until mushrooms are lightly golden. Add the brandy, chicken stock, and lemon juice. Turn the heat up to medium high and cook, stirring often until mixture is reduced by 1/2. Add the cream and remove from heat, whisking in the remaining butter. Strain the sauce. Lightly mash the peppercorns and add to sauce. Return to heat and cook until thickened slightly. Serve warm.
Scramble the eggs in a mixing bowl with 1 yolk, add a dash of milk (or water if you are competition dieting) - this makes the eggs more fluffy and a little nicer to eat. Put salt and pepper and a dash of Worcestershire sauce to taste. Top with sauce made from 50% Tomato Sauce (Ketchup) and 50% Thai Sweet Chili Sauce.
Trim pork of excess fat and cut into chunks that are easier to place evenly in the bottom of the crockpot. Cook onions until soft in a saucepan. Add garlic, cooking until just turning golden. Add all other ingredients, stirring well and bring to a simmer. Pour over pork, and cover. Cook on high for 6 to 8 hours, turning down if kept cooking longer. Remove pork from crockpot, and place it on a large plate or platter, leaving sauce in crockpot. Using a fork in each hand, shred the pork by pulling it apart at the grain. Return pork to the sauce, stirring well. Serve heaped on hamburger buns and if desired, some coleslaw.
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside. Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, add mint and toss to combine.
Mix the rice flour with half of the coconut milk and salt. Put to boil the other half of coconut milk and pandan leaves. Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream. Sauce: Put to boil all of the ingredients. Ladle the pudding into bowls, pour the sauce on top. Serve warm.
Cook the rice according to package directions. Cook and crumble the bacon. Mince the jalapenos. Slice the Monterey Jack cheese into thin slices. Layer 1/2 of the rice in the bottom of a greased 8x8 casserole dish. Dot with butter and add salt and pepper to taste. Cover with 1 cup of sour cream, 1/2 of the jalapenos, 1/2 of the bacon, and 1/2 of the Monterey Jack cheese. Repeat the layers. Top with grated cheddar cheese and a sprinkling of paprika. Bake at 350 degrees for 30 minutes.
Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water. In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed. Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again. Gently fold in Zucchini, Blueberries, and white Chocolate. Pour or spoon mixture into 2 4x6 GREASED loaf pans. Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf. Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.
Cook pasta according to package directions and drain. Melt the butter in a skillet, and add flour to form a paste. Add the milk and whisk for a few minutes until it begins to thicken. Add the salt, pepper, and garlic powder (adjust these seasonings to your taste, of course). Fold in the peas and pasta. Continue cooking until heated through and serve immediately.
Melt butter in a large frying pan. Cut chicken into large strips saute in the butter. Add onions until golden brown. Add broccoli and saute for one minute. Add heavy cream and bring to a boil. Add cheese and egg yolk; mix well. Serves 4 people.
Brown your meat and drain off the excess fat. Add all the ingredients together. My hubby likes to put this all in the crock pot and slowcook it for about 6 hours. You could also simmer it stovetop for maybe an hour or so if you're in a hurry. Delicious. We serve this with tortellini or spaghetti and our pickiest kids can't get enough. They also request bread to sop up the extra. Note: Of course you can used canned tomatoes, diced tomatoes, tomato puree or even fresh. Just cook longer and add a pinch of sugar.
Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel. Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel. Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix. Take dough out of food processor and knead once or twice to form the dough. Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night. Preheat oven (180 c). Grease a baking tray. Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm. Shape these little rolls to make "half moons" or "horseshoes" (KIpferl). Bake cookies for about 15 minutes until light golden. Meanwhile mix mix caster sugar and vanilla sugar. Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture. Keep them in an airtight container. NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess. NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.
Puree the lima beans in a food processor until smooth. Put the beans in a bowl and add the rest of the ingredients. Cover and chill for at least 4 hours. Spread on bread or crackers.
Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess). Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy. Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest. With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated. Stir in pecans. In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter. Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean. Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack. Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving. Serve warm or at room temperature. The cake will keep in an airtight container at room temperature for up to 2 days.
Sift flour into a bowl. Add salt and stir with a hand whisk. Add egg and slowly add milk while stirring. (batter will be more runnier than American pancakes). Refrigerate for an hour. Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil. Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan. Flip pancakes after about 1 1/2 minutes. Repeat steps 4-6 until batter is gone. Serve with lemon and sugar, fruit, or Lyle's golden syrup.
Place oven on the broil setting. Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side. Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side. Remove from oven, and spread fat free sour cream on top. Serve warm.
Melt butter and pour over the brown sugar and oats. Mix well. Press into a greased 9 x 13 pan. Bakes 400 degrees for 10 minutes. Frosting:. Melt Chocolate chips and peanut butter together in sauce pan. Spread over baked oat layer. Chill. Cut into Bars.
Brine pork with salt pepper and a bit of cumin at least an hour or two ahead of time. Wash pork with cold water. Add pork in a large pot and cover with cold water and 3 garlic cloves. Let it cook in high heat until the water is fully consumed and pork starts searing with its own fat. Add a olive oil and keep searing pork until golden.
In a large bowl mix all the ingredients together very well. Place a hand full of the mixture a cutting board and roll out or pinch together to the thickness of a bread stick. If the mixture is too wet just add more quick oats or bread crumbs. Cut into 2' sections and place on lightly greased baking sheets. Preheat the oven at 375 and bake for 20 minutes or until there is no pink. Serve as a side dish with salad and rice or with spaghetti sauce and pasta. I also use this recipe for hamburgers on the barbecue, it is great!
Soak raisins in distilled water. Using food processor, combine crust ingredients; press into pie pan. Place all filling ingredients (including water and raisins) into food processor, and pulse until a medium coarseness is achieved. Place filling into pie crust, sprinkle with coconut if desired, chill and serve.