HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a medium saucepan over medium heat. Add a tablespoon of coconut oil then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them. When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well. Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn't burn. Then add your cinnamon, vanilla extract, and a pinch of salt. When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won't get super thick, so don't expect that). While your mixture is thickening, line a 8x8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish. Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture. Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have a chewyness to it. Use a knife to break it into pieces. Store in the freezer until serving!
Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed). Puree shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat. Sprinkle soup with herbs and pepper, serve.
Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes. Add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
Heat a large Dutch oven and add a tablespoon of olive oil. If you have a big piece of meat, cut it in half or in quarters. On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor! Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around. Once the onions are near translucent, pour both bottles of Guinness over the meat. Add the thyme and other spices and stir. Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again. Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir. The sauce should thicken a bit as it continues to cook over the next few minutes. Season the gravy with salt and pepper to your liking. Serve with mashed potatoes and veggies for true comfort food!
Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool. Preheat oven to 350 degrees. Spray/line muffin pan. Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok. In a bowl, sift together the flour, corn starch, baking power, baking soda and salt. In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water. Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well. Sift in the dry mixture and beat until smooth. Fill lined/sprayed muffin cups about 3/4 full. Bake at 350 degrees for 20 minutes. Remove from pan when done and allow to cool completely before frosting. Frosting Instructions: Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar. Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes. Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes. Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.
Cut raw pie crusts into any desired shapes and place on greased cookie sheet. Brush dough with butter. Sprinkle with Sugar and cinnamon mixture. Bake@ 350 for about 20 minutes and enjoy.
Preheat the oven to 400°F Put the pumpkin into a roasting tin with the rosemary, drizzle with the olive oil and season well with salt and freshly ground pepper. Toss to coat and roast for 25-30min or until tender. Meanwhile, melt the cheese in a pan with the milk. Add the chopped walnuts. Cook the gnocchi according to packet instructions, then stir through the sauce and pumpkin. Season and serve immediately.
Cook elbows according to package directions; drain (al dente is the best). Heat oil in 4-quart Dutch oven or large pot. Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender. Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, 20 minutes, stirring occasionally. Stir in cooked elbows and simmer 5 more minutes. Ladle in bowls and sprinkle with cheese. Serve with warm crusty Italian bread.
Coat chicken with wheat germ. In a large skillet, cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken.
In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes. Stir in the tomato paste and the chopped tomatoes and their liquid. Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged. Cover the skillet for 20minutes. Add salt and pepper to taste. Meanwhile, make the meatballs by combining all the ingredients in a large bowl. Form the mixture into 1 inch balls and add the balls to the skillet (you may need to move the chicken pieces around to make room). Re-cover the skillet and cook for an additional 20minutes. This can be served immediately, but it reheats really well. If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.
Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside. Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed. Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan. Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight. Preheat oven to 350°F Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Baking times may vary with your oven. Cut into squares and serve hot. Serves 6 to 9.
Coat the bottom of a 20-inch springform pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Pour into greased pan. Bake at 325 deg for 50 minutes or until almost set. Remove from oven and cool 15 minutes. Cover and chill at least 8 hours. Garnish with crystallized gingerroot strips if desired.
Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup. In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee. In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water. Lightly brush each vanilla wafer, just enough to moisten the entire cookie. Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5). Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed. Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours. Store cheesecake in refrigerator.
Scrub cucumbers and steralize jars and lids. Add lids to a small saucepan of warm water and put on the stove on med-high heat. Pack cucumber in jars, but not too tight. Add pickling spice, canning salt, powdered alum and white vinegar. Then fill jars with cold water until pickles are covered. Seal with warm lids and screw on hand tight. Shake vigorously to dissolve salt & alum. Put pickles in the pantry for 2 months. IMPORTANT! After two months have past and you are ready to use a jar of pickles, dump the brine and scrap off the pickling spices. Then you need to slice the pickles and add 1 cup of sugar. Shake pickles and put in the refrigerator, turning often to dissolve the sugar.
Mix cake mix and diet soda. Pour in 13"x9" pan sprayed with Pam. Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk. When thickened, spread on cake. Spread Cool Whip over all. Cover and refrigerate leftovers. 4 points per serving (serves 15).
Preheat oven to 350 degrees. Comnbine first 3 ingredients in a medium bowl; cut in butter with a pastry blender or two forks until crumbly. Mixture will look very dry, Gently press mixture together with hands, pressing until blended and smooth, about 2-3 minutes. Shape dough into 2 four inch long logs. Wrap in plastic wrap and chill 1 hour. Cut each log into 1/4" thick slices and place on lightly greased baking sheet. Brush with milk. Bake at 350 degrees for 12-15 minutes or until lightly browned. Can also shape dough into 10 x 8 " rectangle on a lightly floured surface and cut into 32 squares using a pastry cutter wheel or knife. Place squares on lightly greased baking sheet, brush with milk and bake as above.
Make a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions.
Scald 3/4 cup of milk and cool to lukewarm. Dissolve yeast in 1/4 cup of hot water (110 to 115 degrees) in large mixing bowl, let stand 5 minutes. Mix remaining ingredients and beat well with mixer. Oil a large bowl, turn so both sides are oiled, cover with wax paper till doubled in size. Punch down, form into rolls on greased cookie sheet and let rise until double in size. Bake in preheated 400 degree F oven for 15 to 20 minutes. Brush tops with butter or margarine. Prep time is in the rising. If using bread machine follow mfg instructions.
In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes. Remove. Stir a small amount of mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove form heat; stir in butter and extract. pour hot filling into crust. Sprinkle gelatin over 2 tablespoons cold water and let stand for 2 minutes. In a saucepan bring raspberry filing and gelatin mixture to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Meanwhile in a mixing bowl, beat egg whites and cream of tartar on medum speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar until glossy peaks form and sugar is dissolved. Pour hot raspberry squce over custard. Spread meringue evenly over top. Bake at 325F for 15-18 minutes or until meringue is golden. Cool on wire rack. Refrigerate for at least 3 hours before serving.
Place the fish in a glass dish and sprinkle with the lime juice. Cover and marinate for 1 hour. Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft. Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic. Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened. Stir in the fresh herbs and capers,and season with salt and pepper. Drain the fish from the marinade. Pour half the sauce into a large frying pan, and place the fillets on top of this. Pour the remaining sauce over. Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked. Serve at once.
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
Drain the chopped tomatoes in a colander. Mix all ingredients in a large bowl. Let sit at room temperature for at least 1 hour to let the flavors combine.
Wrap the grated potatoes in a clean towel or paper towels and wring out all of the water. Heat the oil and butter in a skillet to medium high heat. Add the potatoes in a single layer and pat down into pan. Cover pan and reduce heat to medium. Let potatoes cook, undisturbed, for approximately 8 - 10 minutes. Remove lid and add diced onions. Periodically lift the browned bottom layer of potatoes with a spatula and mix it all together. Cook for another 8 - 10 minutes, depending on your stove. When the potatoes look done, taste them to be sure they're fully cooked. When they're ready, add the tomatoes, mushrooms & broccoli. Mix it all up and spoon it onto 2 plates. Top each portion with half of the crumbled feta. Serve buttered rye toast and fried eggs alongside. Douse with lots of hot sauce and enjoy!
Saute mushrooms, peppers, parsley, garlic and onions in melted butter & olive oil combination; stir in herbs, jalapeno and either the cream or broth. Gently add crab meat and warm slightly. Serve over cooked angel hair with freshly grated Parmesan cheese.
Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour. Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves. Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep aside. Soak the saffron in one-fourth cup warm water. Boil three to four cups water in a thick-bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly. Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the paneer and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and paneer masala in alternate layers in an oven proof dish (or biryani handi), sprinkling the chopped fresh coriander and mint leaves, kewra water and the water with saffron after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight-fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a tawa and cook on low heat for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternately, cook in a pre-heated oven at moderate temperature for ten to fifteen minutes. Break open the seal and serve biryani immediately.
Brown onions in butter. Add chicken, celery and other veggies. Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies. Simmer for 30 minutes. Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water. Serve over chow mein noodles or rice.
Set oven to 350 degrees. Grease a casserole dish (use any size to hold the beans). Mix all ingredients in a large bowl, then transfer to prepared casserole dish. Bake uncovered for about 1 hour.
Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt. Mix well. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm. Season steaks with pepper and a bit of oil and grill. Top hot steaks with a generous slice of butter and serve. Leftover butter can be stored in the frige for about a week, tightly wrapped.
Cut a 6-inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.
Puree all ingredients except the toasted sesame seeds in a blender. I mix the soy sauce and honey together first so the honey doesn't stick to the measuring cup. Once pureed, toss in the toasted sesame seeds. The original recipe also called for 3/4 cup water, but it was to thin for me. So far, my favorite way to use Soy Joy is in my version of a wrap at her restaurant. Grill boneless chicken breasts and baste with the sauce. Soften rice sticks (very thin rice noodles) in very hot water and then stir fry to complete cooking with a little oil and more sauce. In a large tortilla add lettuce leaves, shredded carrots, strips of the chicken, and the noodles. I then add yet more Soy Joy sauce and a little bottled Thai peanut sauce. Oh Joy!
Line an 8 inch baking pan with foil. Combine sugar, evaporated milk, butter and salt in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan and remove foil. Cut into pieces.
Soak pea overnight. Rinse and Drain. In a large pot, bring peas and water to boil over high heat and reduce to simmer until tender (60min). Puree the soup and add butter, sal tand pepper, and mustard. Cook, stirring oftne over medium heat, 10 minutes. Adjust seasoning. Serve with whipping cream.
Preheat oven to 350 degrees. In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside. In a large bowl cream the butter and sugar together. Add the egg yolks, and combine well. Next, mix in the almond extract, and the lime juice. Gradually add the flour mixture to the wet ingredients, and mix well. Add the water to make the dough come together more easily. Add the green food coloring and work through the dough to get even color. Lay the chopped pine nuts out in one layer on a plate. Pinch off chunks of the dough and roll them between your hands to form 1 inch balls. Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets. Take your index finger and make an indent into the middle of each dough ball. Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies. Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks). Let the cookies cool on the cookie sheets for a couple minutes. Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!
Place cardamon in a tea leave holder or cheese cloth. Cook grapes and cardamon in water in a covered saucepan. Strain mixture through cheesecloth overnight. Measure 5 cups of the juice and pour into a 5-quart kettle with the cardamom. Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil. Brushing sides of pot with a wet pastry brush. Boil rapidly ONE minute, stirring constantly. Add sugar and cardamom and boil rapidly again for one minute. Remove jelly from heat, remove cardamon and discard, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.
Chop cooked lobster tails into small chunks. Chop avocados into small chunks. Combine lobster and avocado together with lemon juice over all. Boil the green beans in salted water for about 3 minutes (You want them "tender-crisp"). Drain green beans and run under cold water to cool. Add all the rest of the salad ingredients to the lobster and avocado; toss together. Place all the dressing ingredients EXCEPT the olive oil together in a small bowl. SLOWLY drizzle in the olive oil whisking it into the dressing until emulsified. Pour dressing over the salad and ENJOY!
Be sure cabbage and carrots are chopped up into small pieces (about the size of rice). Combine Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion and mix well. Cover and refrigerate for at least 2 hours. I like to use the premade slaw mix, and chop it up finer and then mix the wet ingredients.
Put all ingredients in the bread machine pan. Select dough cycle. When the machine beeps, remove the dough from the machine and turn out onto a lightly floured surface. Punch dough down and divide dough into 8 equal portions. Form each portion into a ball. Place rolls in a greased or parchment-lined sheet dusted with cornmeal. Dust rolls lightly with flour. Cover rolls loosely with plastic wrap and let them rest for 1 hour. Bake in a preheated oven ( 400° F ) for about 20 minutes. Serve hot from the oven. Note: If the rolls appear to be browning too quickly, tent it with aluminum foil for the final 5 minutes of baking.