HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed. 2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender. ENJOY!
Brown beef and onion; drain. Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done. Serve in bowls topped with grated Parmesan cheese (opt.).
Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine. Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender. Blend until smooth. Place cubed pork and liquid from blender in zip loc bag and marinate for one hour. Line a 9x13 baking pan with banana leaves. Pour pork mixture directly on top of banana leaves and cover with more banana leaves. Cover tightly with foil. Bake at 325 degrees for 4 hours.
Line a broiler pan with foil pressing it into the grooves of the pan. Cut a line down the center of the top of the shell (not the underside of shell), stopping just before the tail fins. Pull shell apart leaving it intact, and gently pull lobster meat out, cradling it on top of the now opened shell. Using a sharp knife, make a small slit down the top of the meat and spread it by running your finger through the lobster meat. Fill crevice with butter, then sprinkle with garlic salt, pepper and paprika. Broil 3-4 inches from heat for approximately 1 minute per ounce. (ie: a 4 oz tail would take about 4 minutes). Watch carefully.
Cook noodles as directed on package, then drain and cool them. Add onions, celery, green pepper, shrimp and imitation crabmeat and mix together well. Mix mayonnaise and French dressing together, then stir into mixture. Add Old Bay seasoning, parsley flakes, salt and pepper and stir well. Best if made ahead of time and refrigerated several hours or overnight.
Mix jalapenos with cream cheese. Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone. Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly. Jalapeno Jelly: In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
Combine seasonings, dressing mix and oil and mix well. Pour over crackers and stir well. Bake at 200F for 15 minutes. Stir and bake for another 5 minutes. Store in airtight container.
Prep/Cook Times are estimates. Chop rhubarb into 1 inch pieces. Place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover. Cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan. In a small bowl combine sugar & flour, blending with enough water to make a paste. Stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a white sauce. Add fruit and heat through. If a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!
Boil chicken until tender and cooked through. Steam green beans. Place green beans & chicken in food processor or blender. Blend to a consistency you're comfortable with (my cat refused to eat anything that wasn't cut up for him, so I always went with pureed). Add enough chicken broth to make a soup. Serve. Note: Can be stored in airtight container in refrigerator up to a week. May need to be warmed in microwave before serving leftovers.
Split Squash in half length wise, remove seeds and guts. Cover with oil, salt and pepper. Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender. Remove squash strands by scraping the insides with a fork. Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic. Cook until soft and translucent about 5 minutes. Add squash and heavy cream, cheese and lemon. Add Salt and Pepper to taste. Let cook on low for 3-5minutes and ENJOY!
Cream margarine and sugar together at medium speed until light and fluffy. Add sugar substitute, eggs and vanilla to creamed mixture, mix at medium speed for 30 seconds. Scrape down the bowl. Stir flour, oat bran, baking powder, soda, salt and cinnamon together to blend Add to creamed mixture along with raisins and water. Mix at medium speed until blended, Drop by tablespoon onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Dip your fingers in cold water and press the dough down to form a round cookie about 2 1/2-inches across. Bake at 375° for 10-12 minutes or until lightly browned on the bottom. Remove cookies from hot cookie sheets to wire racks to cool to room temperature and serve 1 cookie per serving. Food exchanges per serving: 2/3 bread and 1 fat Low sodium diets; Omit salt. Use salt-free margarine and low-sodium baking powder Low cholesterol diets: Omit eggs. Use 1/2 cup egg whites.
Preheat oven to 375*F. Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese. Bake at 375*F. for 5 minutes. In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust. Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set. To serve, cut into squares. Serve warm or cold. Store in refrigerator.
Combine all ingredients. Make into individual patties. Size of pattie will determine how many servings you will have. Fry in skillet with oil till light golden brown on both sides.
Boil water with vinegar and sugar; allow it to cool. Combine garlic, peppers, and add mixture. Stir in the fish sauce.
Soak chicken breast in beaten eggs overnight. Preheat oven to 350°F. Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9 inch baking pan. add olive oil and Italian seasoning to pan dripping and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden.
Cook the spaghetti according to the manufacturer's instructions. Set spaghetti aside. Mix the cayenne, basil, and the whole jalapeno pepper in a blender. Combine the Spaghetti sauce and Enchilada sauce over low heat on the stove. Add the cayenne/basil/jalapeno mixture the sauce. Combine mozzarella and cottage cheese, then add mixture to the sauce. Puree the chili beans in a blender and add to sauce. Separate the egg yolks from the egg whites. Beat the egg whites until just a little bit past stiff. Add the egg whites to the sauce. Prepare the tortillas by beating them with a meat hammer for 30 seconds and then soaking them in the sauce for 25 minutes. Remove the tortillas from the sauce. Place 10 spaghetti strands in each tortilla and fold each shut. Place them in 2 13x9 pans. Cover the tortillas with the remaining sauce and spaghetti. Place in oven at 475 for 15 minutes.
Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool. Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice. Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.
Wash the chicken and pat dry with paper towels. In a large, heavy-bottom skillet melt the butter over a medium-high flame. To the melted butter add the lemon juice and zest, salt, garlic, paprika, and onion powder; bring to a boil. Add to the skillet the chicken, pepper, mushrooms, and dill; bring back to bubbly. Cover the skillet, reduce the heat, and simmer for 30 minutes, or until the chicken is tender. Transfer the chicken to a warm serving platter, pour sauce over chicken. If desired garnish with snipped dill and lemon zest.
Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl). Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole (I used a shot glass), and press gently down on each ball to make an indentation. Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently. Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary -- just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently -- they should pop out.
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream. Heat a muffin or popover pan in the oven while it's preheating to 450°F. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown. Remove the popovers from the oven and serve immediately.
In a medium saucepan combine sugar, butter, lemon juice and cinnamon. Cook and stir over medium heat until syrupy and thick. Remove from heat and add berries, tossing gently to coat each berry. Serve immediately. Or: add coconut along with berries, toss to coat. Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.
Preheat oven to 180°c and grease a large flat tray. Cream the butter and sugar with an electric whisk (or a standard balloon whisk). Add the egg and vanilla extract and mix Whisk in the flour (carefully, unless you want to clear up a floury explosion). Put a small blob of mixture onto a tray and make a well in the middle. Add a teaspoon of chocolate spread in the middle and spread the mixture over the top until the chocolate is covered. Put into the oven until golden and leave to cool.
Preheat oven to 325 degrees. Spray cooking spray into muffin pan. In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat. Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside. Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar. Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing. Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 1/2 tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan. Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.
Place all ingredients in mug and mix until brownie consistency. Cook in microwave on medium for 2 minutes. Keep cooking until brownie reaches desired consistancy.
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry. Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano and salt, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
Mix together the flour, sugar, baking powder, salt, cinnamon, milk, margarine and egg. Pour into a greased and floured 8 or 9 inch square pan. Sprinkle top heavily with sugar. (This gives a crusty top.). Bake at 400 degrees for 25 minutes.
Place all ingredients in a shaker. Mix very well. Chill. This should be served very cold.
Preheat oven to 350 degrees. Put stick of butter in a 9x13 pan and place in heated oven so it melts. Meanwhile, in a bowl mix together the flour, 3/4 c sugar, baking powder, and milk. Pour over the melted butter in the pan. Coat the peaches with the mixture of 1/2 c sugar and 1 tsp cinnamon in a bowl. Spread evenly over the batter. Bake uncovered for 45 minutes, or until golden brown and bubbly.
In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt. Cut in butter using a pastry cutter or two knives until it resembles cornmeal. Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time. Preheat oven to 325 degrees. Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray. Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half. Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.). Very lightly sprinkle all over with sugar. Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).
Let the butter and eggs come to room temperature. Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg. In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff. I left mine over night but a couple of hours would probably be ok. Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes. Bake at 350'F for 10 minutes. DO NOT OVER BAKE. You can frost these once they are cool, or sprinkle them with sugar before you bake them. This makes a lot of cookies, so share them with your friends and family. Make sure the cookies are totally cooled before putting them in a tin. Bon Appetit.
Heat oven to 350 degrees. in a large bowl combine all ingredients except pasta sauce. Add 1 cup pasta sauce and mix well. Press mixture into an ungreased 8x4 inch loaf pan. Bake for 40 minutes. Pour remaining pasta sauce over meat loaf. Bake an additional 15 to 20 minutes or until thoroughly cooked in center and meat thermometer registers 160 degrees. Let stand 10 minutes before serving.
Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed. In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well. Form the meat mixture into meatballs about 1 inch in diameter. Melt butter in a large frying pan. Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done. When all meatballs are browned, remove pan from heat. Add flour all at once to the drippings stirring with a wooden spoon until smooth. Add 3/4 cup of boiling water and a bouillon cube stirring constantly. Return frying pan to medium heat. Stir until bouillon cube is dissolved. Add cream and 1/2 cup of milk. Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth. Return meatballs to the skillet and warm through, tossing to coat.
Preheat oven to 350 degrees F. Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes. In mixing bowl, combine squash, eggs and sugar; stir, but do not beat. Add lemon extract. Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator. Serve cold. Tastes like lemon custard. Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).
Bring pot of lightly salted water to boil. Add spinach, remove as soon as leaves turn bright green (will shrink significantly). Immediately rinse with cold water. Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.
Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6-7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired.
Combine the eggs, milk, water, salt and pepper in a bowl; whisk together. Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan. Add egg mixture and cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes. Top eggs with cheese, spinach and fresh herbs. Fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.
Preheat over to 350. Sift dry ingredients into a bowl. Make three holes in the mixture evenly spaced. Put vinegar in one, vanilla in one and oil in the last one. Pour the water over all and mix thoroughly with spoon. Spread evenly in 9x13 pan and bake for 15 to 25 minutes at 350 degrees.
Note: Use organic hard red spring or winter flour for this recipe. Before you ask NO do NOT sub any other flour. This recipe is designed for this flour. Mix the flour and 1 3/4 cup water to form a firm dough. Knead for 3 to 5 minutes then cover with cold water and let sit 5 to 10 minutes. Knead the dough in the water gently until water is milky. Pour off. Cover with warm water. Knead until milky. Repeat draining and adding cold then warm until water is clear. You should have a spongy mass. This is your wheat gluten. Now you have to prepare it. Bring 3 cups of water to a boil. Place gluten in boing water and boil for 5 minutes. Do not cover. Reduce temp and add the soy sauce [or other broth ingredients]. Cover and bring to a boil. Reduce to medium low and simmer 25 to 30 minutes. It should be brown, soft, tender and salty with this broth. It is Seitan.
Bring water, sugar and vinegar to a boil in a large pot to make a syrup. Tie spices in small cheesecloth bag and drop into syrup. Drop chopped mango into syrup and allow to stand until syrup cools. Drain syrup and reheat to boiling. Place mangos in bowl and pour hot syrup over them. Repeat this process twice more, removing the spice bag the last time. Pack fruit into clean, hot jars leaving 1/2 inch head space. Seal. Process for 10 minutes in boiling water bath.
Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley. I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.
Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help). Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped. Add the drained Whole tomatoes, and puree. Combine all with diced tomatoes in a large mixing bowl and chill.
In mixing bowl, cream butter, and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 min. or until golden brown. Cool for 1 min. before removing to wire racks.
Place everything in a large pot, and bring to a simmer. Cook until the vegetables are tender.