HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.
Heat oven to 350 degrees F. Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg. Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet. BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
Wash and cut each vegetable and feed through the mouth of a juicer one at a time.
Heat milk with chocolate in the top of a double boiler, beating well when chocolate has melted. Mix sugar, salt, cornstarch and cocoa; blend with a little of the chocolate milk. Return to the double boiler and cook until thickened, stirring constantly. Add butter, cool and add vanilla. Serve with lightly sweetened whipped cream.
Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne. Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes. Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
Put rinsed beans, in a 4 quart dutch oven and cover beans with water. Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1 - 2 hours. Drain beans and re-rinse. Place the beans, water, undrained tomatoes, ham bone, onion, green peppers, celery, garlic and pepper back into same dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until beans are tender. Remove ham bone, when cool, cut meat from bone and return to soup and heat through. Stir in the hot pepper sauce, taste and season with salt.
Place the tea bag in a microwave safe cup. Cover with 1/2 cup water. Microwave on High for 1 minute. Stir honey into hot tea. Stir hot tea into cold milk. Serve in your toddler's favorite cup. Temperature should be just slightly warm. Please test temperature of liquid before serving to your little one.
Drain the Low Sodium Garbanzo Beans and reserve the liquid. Put all ingredients in a Food Processor, Blender, or Vita-Mix Blender, it works best if you have a Vita-Mix Blender. Blend until smooth and add more bean liquid if too thick.
Blend all ingredients together in an ice-filled blender. Serve in a long stemmed cocktail glass with fruit wedges and a Greek flag.
Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside. In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute. Add 2 tablespoons of the parsley and stir once or twice. Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white. Add the wine and bubble for about a minute. Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.). In a separate pot simmer the water. Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice. Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high. After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper. Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper. The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid. Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.
Heat a wok or frying pan and add the sesame seeds. Stir over medium-high heat until they are lightly toasted. Cool the seeds and crush them with a mortar and pestle or food blender. Mix with miso and sugar. Wash the spinach and drain well. Heat a wok or frying pan and add the oil. Stir-fry the spinach and drain well. Heat a wok or a frying pan and add the oil. Stir-fry the spinach just until it collapses. Remove from the wok; Stir in the miso and sesame paste into the spinach. Serve hot or cold.
Well combine all ingredients. Taste mixture and adjust for sweetness. Transfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula. No need for fancy candy molds! Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks. Serve directly from the freezer! Enjoy!
In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed. You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula. Freeze this for an hour until firm. Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well. Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds. Remove the pre-prepared frozen layer in the pan from the freezer. Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly. Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now. Cover with saran wrap and freeze overnight or until firm. To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.
Boil 4 cups of water. Add 5 tsp of green tea leaves. Steep for 3 to 5 minutes. Strain the tea. Add 1/2 cup sugar to tea and stir. Pour tea into popsicle molds. Freeze until slushy; insert popsicle sticks. Continue freezing until solid.
Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon. Set aside. Brush one sheet of phyllo with butter. Place one chicken breast in one corner. Spoon on the sauce. Top with slice of cheese. Roll over the phyllo sheet placing the fold inside. Brush with melted butter. Sprinkle with parmesan cheese. Bake for 1 hour in a preheated 350°F oven. Tip: Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.
Cut cookie dough into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, cream shortening and butter. Gradually beat in confectioners' sugar. Beat in milk and vanilla until smooth. Spread over cookies. Decorate with chocolate chips, candy corn and red hots.
After obtaining all ingredients incident free: Set one slice of cheese on bread. Smear peanut butter on cheese. Sprinkle over cereal peanut butter. Sprinkle chocolate over cereal. Top with the remaining slice of cheese. Top with remaining slice of bread. Microwave for about 30 seconds on a microwave safe device.
Preheat oven to 450 deg. F. Place lamb on rack in roasting pan. Insert thermometer into thickest part of lamb without touching bone. Roast 25 minutes. Remove from oven. Reduce temperature to 325 deg. F. In small bowl, mix mustard and next 6 ingredients. Spread over top and sides of lamb. Roast 30 - 35 minutes per pound for rare, 40 - 45 minutes for medium or until thermometer reaches degree of desired doneness: 140 deg for rare, 160 deg for medium, 175 deg. for well-done. Let stand 20 minutes before carving. Remove bay leaves. To make sauce, add wine, beef broth and water to roasting pan. Cook over medium heat, stirring, 2-3 minutes. Garnish with fresh rosemary, if desired. Serve with sauce.
Preheat oven to 375°F. Combine butter, garlic, parsley, and parmesan cheese. Cut bread longways and lay face up on a baking sheet. Spread butter mixture on bread. Sprinkle with mozzarella cheese. Bake until cheese is melted (about 10-15 minutes). Cut and enjoy (so yummy).
Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use. With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it. Preheat grill. Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes. Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested. Remove the fish from the grill.
Place one lettuce leaf inside each pita half. In a small bowl stir together remaining ingredients. Fill pita halves with mixture. Wrap in plastic wrap and chill.
Put it all in a big pot and put the heat on low. Combine the ingredients in any old way. I usually start with the Prego in the pot, and add the hamburg after it's browned, and the rest of the stuff after it's cooked or cut up. Let it simmer on low for about an hour. Stir frequently so it's doesn't stick to the bottom. Get some"Texas Toast" in the yellow box from the freezer section (or make your own garlic bread, but Texas Toast is the bomb! So easy! Out of the box, into the oven for about 7 minutes and it's done!). Some parmesan cheese (or you can slice up some Monterey Jack cheese and put that on top.) Salt and pepper to taste. EAT! I don't even cook pasta. We just eat it straight. There's always a lot left over (no kidding? look at the amount that went into it!), so I have it for the next 3 days. Good stuff. My wife says it's better than Grandma Bell's sauce, and she's our 92 year old, 100% Italian grandma and she makes hers from scratch! (If it's still a little thin, you can add another can of tomato paste and some italian bread crumbs to thicken it-it should be the consistency of chili when you're done).
Heat 1 tbsp of oil in a casserole dish. Add the chicken and cook until lightly browned all over. You may have to do this in batches. Remove the chicken from the pan and set aside. Pour in the remaining oil and cook the onion for 5 minutes until softened. Then add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the cumin and the ground coriander and cook for a minute more and then add the tomatoes. Simmer for 10 minutes, topping up with a little water if needed. Stir the peanut butter into the sauce until smooth, then return the chicken to the pan and cook for 5-10 minutes more until the meat is cooked through. Scatter over the coriander and peanuts and serve with some plain boiled rice, if you like.
Heat oven to 350°F. Spray 9 inch round cake pan with non stick cooking spray (Pam). Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute). Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan. In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar. In separate bowl whisk together vegetable oil, milk, egg and vanilla. Add to dry ingredients mix well. Add hot coffee mix well. Pour over nut mixture in cake pan. Bake 25-30 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes. Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Dave said 2 (4-5 pounds) racks of spareribs, just to make clear. Mix all ingredients, down to Ribs in airtight container. (Mrs Dash original blend zarr changes it to what you see above). Seal and set aside, (it will make 6 cups and you only need 1 cup). The night before smoking, trim off excess fat. Place in large plastic bag and pour in Italian dressing to coat. Seal bag well and chill 4 hours, turning occasionally. Remove and wipe off dressing. Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,. NOTE: ingredient list said minced, instructions said flakes- you choose. Wrap each rib in plastic and refrigerate over night. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside. The Smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory. Keep internal temperature of grill at 200-225°F Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180-200°F for 1 1/2 to 2 hours, or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Place ribs back on grill to add char flavor. When meat becomes bubbly it its done. Make sure to char off the bone side membrane until it becomes paper-y and disintegrates. Slather with BBQ sauce. let heat caramelize sauce. This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South. There are no short cuts to this time-honored way of barbecuing. Dave.
In a large mixing bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.
In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes. While sauteing: halve, clean and coarsely chop banana peppers. Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam. Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth. Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder. Keep stirring. Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly. Add Parmesan- then salt and pepper to taste. Serve and Enjoy.
Lightly spray a 3-cup mold with cooking spray (Pam). Sprinkle gelatin on water to soften. Place mixture over low heat until dissolved. Remove from heat. Add salt, lemon juice, Worcestershire, and cayenne pepper; cool. Stir in mayonnaise. Fold in remaining ingredients; turn into 3 cup mold and chill until firm.
heat 4 tbsp oil in a frying pan and fry the onion with the crushed garlic until nice and golden. Add the cinnamon, cumin and seasoning.remove from heat and add the dates and preserved lemons and coriander leaves. Stuff the lamb where there was the bone then secure with tooth picks. preheat oven to 200°C make small incisions in the lamb and poke in the garlic slivers. Mix 2 tbsp olive oil with the turmeric, honey, soy, a pinch of cinnamon and seasoning then rub into lamb. put in a roasting pan. Roast 1 hour 20 minutes to 2 hours , basting from time to time. Cover loosely and let rest 15 minutes in a warm place.
combine the first 10 ingredients in a bowl and mash together with a potato masher (or use the back of a large fork) just until only a few whole black beans are remaining. then stir for another minute with a large spoon to make sure the ingredients are well mixed. let the mixture sit while you heat 2 tbsp olive oil in a large frying pan. on a sheet of wax paper, spread out a 1/4 cup of the cornmeal evenly. divide the black bean mixture into 4 equal parts and begin flattening them into patty shape. press each patty onto the cornmeal and cover the tops with the remaining 1/4 cup of cornmeal. once they are coated with cornmeal, begin placing the patties onto the hot frying pan. cook for around 7 minutes per side. when finished cooking, allow them to sit on paper towels for a minute. then place on wheat buns and top with fresh guacamole or pico de gallo.
Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour. In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside. Put dates into food processor with 1 tsp water and process into a chunky paste. In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired. Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated. Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall. For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.
Heat oven to 180 degrees celcius. In one bowl mix yoghurt and syrup/honey. In second bowl mix all dry ingredients. Add dry ingredients to yoghurt mixture and mix well. Spoon into a greased bread tin or silicon loaf pan. Sprinkle with sunflower kernels and press them lightly to ensure they stick to the loaf. I sometimes sprinkle a bit of salt on the top and a tiny bit of the syrup as well, but this is last part is optional. Bake for 45 - 50 mins or until top is brown. Allow to cool in the tin or eat warm - yum!
In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes. Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups of liquid stirring until thicken. Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the chicken. Stir in the cayenne. Pour into a serving bowl. Sprinkle with parsley and serve over noodles or rice.
In a large salad bowl, combine lettuce, spinach, and oranges. In a small bowl, combine soy sauce, honey, ginger, and 3 Tbsp water, Set sauce aside. In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook one minute longer. Add sauce and cook, tossing, for 30 seconds. Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top.
In a large skillet, over medium-high heat, heat up the oil. Add mussels to pan, then pour wine over. Cover and steam just until mussels open. Remove cover and add prosciutto, lemon zest and saffron to the skillet. Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally. With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course). Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.
Crush the biscuits using a food processor until the mixture looks like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount of honey. Firmly press into a metal cutter ring or mini cheesecake tin using a tablespoon.
Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter. Add chopped carrots and onion. Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently. Add ham and stir again. Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again. Add bay leaf and push it gently under the surface of the broth so it doesn't float. Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot. Remove the bay leaf. Add salt just before serving to the whole pot or individual bowls. This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream. If it's too thin, just take the lid off for a while.
Soak beans in bowl of cold water 5 hours, or overnight. Place beans in saucepan, and cover with cold water. Bring to boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until beans are soft, but not mushy. Drain and rinse under cold water. Transfer to bowl. Stir in corn, green onions, lime juice, and gomashio. Season with salt and pepper. Chill before serving.
Heat oven to 375 degrees. Butter 8-inch square glass baking dish. Mix flour, baking powder, spices, and salt in small bowl. Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish. Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.
Chop nuts and apples in food processor or blender (or with hand chopper). Put in bowl and stir in cinnamon and enough wine to make a soft mixture.
Mix Dry in a large bowl and wet in a small bowl (or the other way around if you prefer, I don't really care). Add everything to the bigger bowl and mix till slightly lumpy, most instructions say 50 turns. Cook in a pan or on a griddle at medium heat until golden brown.