HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake corn bread the night before. Clean gizzards, heart and liver. Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour. In a large bowl, crumble cornbread and set aside. Cumble and brown sausage in a large skillet. Drain on paper towels and set aside. In the same skillet, add margarine and saute remaining onions, garlic, peppers, celery, corn, parsley and mushrooms. Add sage, poultry seasoning, and goya packet and cook another minute. Add sauted veggie mixture to crumbled cornbread. Mix well. Add sausage. Take cooked turkey parts, cut them up and add to cornbread mixture. Mix well. Remove bay leaves from simmer pot and pour broth over cornbread mixture to moisten. Add chicken broth as needed. Stuff bird. Put any remaining stuffing in a baking dish and bake at 350 for about 55 minutes. Can be made a day in advance and covered tightly in fridge.
Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut. Heat olive oil in medium sized pan, over medium high heat. Toss asparagus and onion into the olive oil in the pan and stir to coat well. Use salt and pepper to your liking. Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture. Now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit. Now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften. TIME TO EAT!
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared. Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter. Remove apples from oven and pour batter evenly over and around apples. Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with lemon sauce or sweetened cream with a dash of nutmeg. To make lemon sauce:Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan. Beat in egg. Cook over medium heat, stirring constantly until thickened and clear. Stir in margarine and sugar.
Cook spaghetti according to package directions; drain, reserve. Meanwhile, brown sausage according to package directions in a large skillet over medium heat. Drain the links on paper towels; reserve. Discard any remaining fat from the skillet; cut sausage into slices. Melt butter in skillet over medium-high heat; add mushrooms cooking and stirring until mushrooms are browned (about 6 minutes). Transfer mushrooms to plate. Add broth to skillet, scraping up the brown bits on the bottom. Heat to boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper. Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes. Place cooked spaghetti in large bowl. Add sauce; toss to mix. Sprinkle with parsley.
Prepare boiling water canner. Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.). Combine the lime peel with several cups of water and bring to a boil. Boil over Med-High heat for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pot. Add strawberries, raspberries, and lime juice to the pot with the peel and mix well. Gradually stir in the pectin. Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to full boil. Boil hard for a full minute while stirring constantly. Remove from heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rim and center the lid on the jar. Apply band until fit is fingertip tight. Do not over-tighten. Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for a good seal in 24 hours.
Scrub the potatoes well. Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color). Place potatoes in a saucepan, cover with water and bring to a boil. Simmer covered for about 20 minutes or until tender. Drain potatoes and place them in a bowl add two teaspoons of oil& toss. In a non stick frypan add the remaining oil over medium heat. Add garlic,cook approximately 1 minute. Add parsley, salt& pepper, mix well. Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes. Serve.
Saute the chopped shallots and garlic in hot olive oil until translucent. Mix the blackberry pulp, honey, clove, cardamom, and jalapeno; then add the port. Reduce to half, then add the add remaining ingredients. Grill the lamb chops for about 4 minutes each side for medium. Serve with sauce.
MIX: sugar and butter; ADD eggs, one at a time: beat well after each. ADD: flour; baking soda; salt, mix well. ADD pineapple and nuts. Mix well. Spray 9x13 pan, bake 350°F degrees, 45 minutes or golden brown. Sprinkle with powdered sugar. Cool, cut into bars.
To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours. Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.
Set 1/2 yogurt starter out to warm to room temperature. Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well. Stir in yogurt starter (do not whip but mix very well!). "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
Mix almond milk, sugar-free syrup, and protein powder in the blender. Stir in chia seeds and cinnamon (if desired). Transfer to airtight container and refrigerate over night.
Combine dressing ingredients and heat until it comes to a boil. Let cool and refrigerate. Melt butter in frying pan. Brown broken noodles, almonds, and sesame seeds in butter. Set aside. Keep dressing, dry mixture, and cabbage seperate. Mix all 3 together 15 minutes before serving. This is best served cold and fresh.
Preheat a skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 15 minutes, leaving a little gap for steam to escape. In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork. When the potatoes are done boiling, drain them well and mash. Add the onions. In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and saute for about 7 minutes until the mushrooms are soft. Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. Add sauerkraut to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is ok). Mix dough ingredients and knead until soft and smooth. Roll out dough and cut out 3 1/2 - 4 inch circles, or make a log about 1 1/2 inches thick and cut off 1 inch sections to roll into a circle. Put 1-2 Tablespoons of either the potato filling or the sauerkraut filling on the dough and fold over. Pinch to seal. Boil for 4-5 minutes till the pierogi floats. You can eat it like this or fry in butter which is how I like them! Add a dollup of sour cream if you like.
Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side. Lightly coat beef with larger amount of flour mixture. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with parmesan cheese, if desired.
Pre-heat oven to 400 degrees. Cut yellow squash in half lengthwise. With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. In a pan saute onion and garlic over medium heat with a dash of olive oil. Add the squash that was removed from the boats and season with kosher salt and pepper. Cook until almost soft (around 7 minutes). When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese. Scoop stuffing mixture into boats and fill evenly. Sprinkle the top of the stuffed boats with extra parmesan cheese. Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Dissolve yeast and sugar in lukewarm water in a large bowl. Add 3 cups flour, softened butter, onion soup mix and salt to yeast mixture. Beat with an electric mixer set at medium-high for 2 minutes. Add remaining flour and beat until blended.Let rise, covered, until almost double in size, about 30 minutes. Generously butter two 71/2 x 4 inch loaf pans. Stir down the dough. Spoon into prepared pans.Let rise, covered until dough reaches tops of pans, about 1 1/2 hours. Preheat oven to 375. Bake bread until browned, about 50-55 minutes. Invert onto wire racks. Brush with melted butter.
Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish. In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot. Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.
In a small sauce pan, combine the sugar, butter and water over low heat. Cook until sugar is just melted. Pour mixture over walnuts on waxed paper to cool. Mix olive oil and vinegar. In salad bowl, toss lettuce, gorgonzola, cooled walnuts and pears with olive oil and vinegar. Season with cracked pepper and serve on individual salad plates.
Mix and toss all chopped ingredients except the calamari. Layer fried calamari on the salad. Serve and enjoy!
In a small saucepan, stir chili sauce and apple jelly over medium heat until jelly dissolves. Stir in remaining ingredients and use on ribs, or whatever you desire!
In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat. Next add drained vegetables and chicken and continue to simmer for 20 minutes. Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter. Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.
For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices. Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading. Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side. Remove from pan and drain on paper towel. Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste. Serve on a bun.
Preheat oven to 350. Spray a large baking or casserold dish with nonstick cooking spray. In a large skillet, melt butter over medium high heat and cook for 5 to 6 minutes or until is tender. Add flour and cook for 2 minutes. Stirring constantly. stir in milk, diced tomatoes,and tomato sauce, cook for 5 to 6 minutes or until slightly thickened. Similar to making gravy from scratch. Stir in chicken, 3 cups cheese,salt, pepper and sugar. Stir in pasta. Spoon mixture into baking dish, then sprinkle with remaining 1 cup cheese. bake for 30 minutes or until hot and bubbly.
Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well. In a large bowl, mix together the olives, anchovies, capers, lemon zest and juice, parsley and oil. Add the warm potatoes. Season, mix well and serve.
Heat oil and saute the veg until the onion is transparent. Add remaining ingredients and bring to boil. Simmer, covered, for 20 minutes. Liquidise and thin with milk if desired.
In a saucepan mix together the margarine, white sugar, peanut butter and corn syrup. Heat to boiling and boil for 1 minute. Remove from the heat and add the Rice Krispies. Mix and pat into an 8" square buttered dish. Top with chocolate chips while still warm and smear the chips as they melt, to cover the squares. (Sometimes I will use a hairdryer to speed along the melting process). Score these squares with a knife while they are still warm, but do not cut until they are set. ENJOY!
Boil water, add freshly cut ginger root (it is best to peel the outer layer). Turn off heat, let steep 5 minutes. Pour into your favorite coffee cup (it's psychological :) Add juice of 1/2 a lemon, a little less if you are not used to having lemon at all. I sprinkled in some bee pollen here for a boost of B Vit's first thing in the morning.
Sift flour, baking powder and salt together. Add shortening and mix lightly with a fork. Combine beaten egg yolk and milk. Add to flour mixture. Place dough on a floured board and roll out to about 1/4 inch thick. Cut into 6 inch squares. place an apple in the center of each square. Fill center of apple with sugar, sprinkle with cinnamon and add a small piece of butter Pinch edges of dough together on top. Place in a well greased pan. Sprinkle with lemon juice. Bake in a preheated 450 oven for ten minutes. Combine the last five ingredients in a saucepan and bring to a boil; cook for five minutes When dumplings have baked for ten minutes, pour syrup over them and reduce heat to 350 Bake 25 more minutes, basting occasionally with syrup. Serve with ice cream, whipped cream, or cream if desired.
Cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl. Microwave on high for 3 minutes. Remove from microwave, add margarine, sprinkle flour over broccoli and toss. In a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together. Combine broccoli and egg mixture and pour into a buttered 7x11 baking dish. Sprinkle other 1/2 cup of cheese over top. Bake uncovered at 350 degrees for 30-35 minutes or till center is set.
For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5. For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty. Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper. Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes. Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.
Directions:. Place chicken and 1 1/2 tablespoons BBQ sauce in a small bowl and toss to coat. Set aside. Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil. Add the saucy chicken and top with cheese and tortilla chips. To make the dressing, mix remaining 1/2 tablespoons BBQ sauce with ranch dressing. Serve and enjoy! MAKES 1 SERVING. Serving Size: 1 large salad (entire recipe). Calories: 367Fat: 3.5gSodium: 1,046mgCarbs: 51.5gFiber: 9.5gSugars: 17gProtein: 36.5g POINTS(R) value 7*.
Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling. To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool. Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again. To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.
Place fillets in a 3-quart oblong baking dish. Combine tomato sauce, wine, sugar, basil, thyme, salt, oregano and pepper; blend well and pour over fish. Place dish on non-stick metal tray. Cook for 12 to 14 minutes at U=MED LO, L=LO or until fish flakes easily when tested with a fork. Sprinkle with onions before serving.
In a 3 or 4 quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Add rice, corn, cumin, chili powder, tomatoes and green chilies, water or stock, and salt. Stir once to mix. Bring to a boil. Cover and reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans. Add green onions and garnish with pumpkin seeds, sour cream, shredded cheddar cheese, cilantro, and lime.
Make the Pico de Gallo: Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use. Soak Chicken cutlets in water and vinegar for about 10 minutes. Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag. To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling. Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time). Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces. Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese. Roll the tortillas up, place on greased baking sheet seam side down. Bake @ 350 degrees for 20 minutes.
Using a food processor, finely grind almonds. Combine in a shallow dish with bread crumbs, garlic salt, and paprika. In a separate shallow dish, whisk egg and buttermilk. Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary). When butter is nicely browned (about 8 minutes), add olive oil. Pat dry fish fillets. Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture. Add to hot pan. Cook, without disturbing, until browned (about 6 minutes), then flip and cook other side until just opaque. Serve with a squeeze of fresh lemon.
Cut meat in small pieces. Combine with liver, onion, salt, and pepper. Simmer 40 minutes. Add herbs; stir. Grind all coarsely. Stuff into casings and tie. Cover with water; bring to a boil and boil 6 minutes. Serves 6 or more. Luchow's German Cookbook.
Preheat oven to 180°C. To make cake: Mix chocolate, margarine, sugar, coffee and water in a microwavable bowl. Microwave on MED-HI for about 2 minutes or until all ingredients are dissolved. Stir every minute. Stir together applesauce and baking soda. Add to the melted chocolate along with egg whites. Mix well. Sift the flour and cocoa powder, then gently fold in until combined. Pour into a 19 cm pan greased with cooking spray. Bake 45-50 minutes or until cake springs back when touched. Ice when cool. Icing: Mix all ingredients together until smooth.Spread over cake then refrigerate.
Combine chocolate chips and 1 cup evaporated milk in a heavy saucepan; cook over low heat until chips melt, stirring occasionally. Set chocolate mixture aside. Combine wafer crumbs and next 4 ingredients in a large bowl; stir until blended. Set 1/2 cup chocolate mixture aside. Stir remaining chocolate mixture into crumb mixture. Press into a well greased 9-inch square pan. Combine reserved 1/2 cup chocolate mixture and 2 teaspoons evaporated milk; spread over crumb mixture. Chill. Cut into squares.