HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave the lemon for 15 seconds, take out and roll on the counter pushing down with a medium amount of pressure, microwave for an additional 20 seconds. Slice lemon in half and sqeeze as much juice as you want into the bottom of your Nalgene bottle. We like the juice of a whole lemon in each 32 ounces but you might like more or less. Open and empty the sweet-n-low into the bottom of the Nalgene. Fill to the top with ice. Pour water over top and close Nalgene, shake for about 20 seconds to combine. Enjoy! :).
In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese. Blend, leaving some texture. Spoon into a 7 or 8 inch casserole dish. Preheat oven to 350. Bake dip uncovered for 30 minutes. Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).
Preheat oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, & peanut butter. Add powdered sugar & beat until fluffy. Blend in vanilla & egg and beat until creamy. Stir in the flour, soda, salt, & cream of tarter; mix well. Chill for about 30 minutes or so for easier handling. Roll dough into 1-inch balls & place them 2-3 inches apart on a parchment lined cookie sheet. Slightly, flatten each cookie ball with a fork....using a cris-cross pattern. Note: coat a fork with shortening, and then dip the fork in sugar before cris-crossing each cookie so the fork don't stick to the dough. Bake for about 12 minutes. Cool cookies on cookie sheets a bit because these cookies can crumble easily if you don't let them rest. Then... Remove from cookie sheets & cool on racks completely.
Peel clean and quarter tomatillos. When buying tomatillos it is a good idea to check to make sure they are all good. Peel garlic and cut jalapeno discarding seeds (add some of the seeds if you like your salsa extra hot). Place tomatillos, garlic, onion and jalapeno in your food processor. With chopping blade pulse several times until consistency is fine and consistent. Pour mixture into a sieve and drain off the liquid. In a bowl combine tomatillo mixture with 1/2 to 1tsp salt, about 1/2 tsp black pepper, cilantro and the lime juice. I add as much of the lime pulp as I can because it tastes so great in the salsa. Taste can be adjusted by adding more lime, garlic or jalapeno. If your tomatillos are especially sour you may add a little sugar.
Heat the oil in a saucepan, add onions and cook over moderately low heat, stirring, until it is softened; add rice and continue cooking and stirring for one minute. Add salt, water and broth; bring to a boil, cover, reduce heat to simmer and cook 18-20 minutes or until liquid is absorbed. Add the apricots, fluff the rice with a fork and let stand, covered, off the heat for 5 minutes. Stir in pine nuts, parsley and salt and pepper to taste.
Combine the yogurt, creme fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together. Set aside at room temperature. Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water. Set it aside. Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.). Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer. Meanwhile, whisk together the egg whites and the remaining sugar. Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly. Slowly add the egg white mixture into the hot milk/cream, stirring constantly. Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon. The custard is done when it thickens enough to coat the wooden spoon. Remove the custard from the heat and stir in the bloomed. gelatin. Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin. Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature. Once the custard has cooled off, using a whisk, combine the yogurt-creme fraiche mixture with the custard. Whisk gently but briskly until the ingredients are homogeneous and smooth. Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top. Refrigerate custards for at least two hours or up to two days before serving.
Preheat a saute pan over medium heat. Chop scallions and add to the pan. Stir fry until beginning to soften, about 2 minutes Slice your precooked chicken (I use 1 1/2 to 2 breast tenders) and add to the pan. Add water and seasonings to taste. Stir and let cook 1-2 mins or until chicken is warmed through and sauce is beginning to thicken. Remove to a plate or bowl and enjoy with a cup of green tea!
In a large bowl, combine all of the ingredients. Transfer to a storage container.Cover and refrigerate for up to 1 week.
Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat. Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside. Melt butter over medium heat in skillet. Saute minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside. Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside. Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by 1/2" wide. In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper, feta, and pine nuts on top of pasta.
cut the top of the orange, use a spoon to take off the meat of the orange. Careful not to make a hole. mix sweet condensed milk with the juices. pour in the juice in the orange, and put in the frezer for at the least 4-5 hours.
Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.). Place whole chicken in large pot. Add water to cover the bird plus an inch. Add bay leaves. Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes. You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit. CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that! Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use. Pour the 5 cups stock back into the pot. While chicken is cooling, add rest of ingredients EXCEPT noodles. Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes. Now add the noodles. Stir. Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes. While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.). Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :). *Also, don't stir this very much! You'll just break up the noodles. *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes. Serve with saltine crackers if desired. Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days! *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;). And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.
Put honey, brown sugar and oil in a small pot and bring to a boil. Put granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated. Press into a 8 or 9 inch square pane and let cool in the fridge. Cut into squares or rectangles and serve. Store in an air tight container for up to 4 days. Variations:. Nutty Granola bars: Substitutes 1 cup mixed or single toasted roughly chopped nuts and whole seed for up to 1 cup granola. Nutbutter Granola bars: Substitute peanutbutter or any nut butter for the granola.
Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream.
Mix the salt, black pepper, marjoram, thyme, sage, paprika, garlic powder in a bowl. Dredge the duck breasts in this mixture. Heat the olive oil and butter in a heavy skillet. When the oil is smoking add the duck breasts with the flour coating and fry until there is a nice brown crust on each breast on each side. Remove the breasts to a baking dish and place in a 400 degree oven for 10 minutes. Remember, wild duck is best when still a little pink inside. Meanwhile, mix the cornstarch in with the chicken broth, then add to the skillet and stir to loosen drippings. Turn down the heat and simmer while preparing the sugar and vinegar in a saucepan. When the sugar has melted add the sauce from the skillet. Add the root beer to the sauce pan. Simmer until slightly thickened. Add the white wine and serve over slices of the roasted duck breast.
In large bowl, cream together sugar, oil, eggs and plum baby food. Blend in vanilla and red food coloring. Add flour, salt, ground cloves, baking soda, cinnamon. Fold in walnuts. Bake in greased bundt pan for 50 minutes to an hour at 325F. Let cool before attempting to dislodge.
Preheat oven to 375°F Prepare bottom of a 11 x 7 ~inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough. to blend well. Add the raisins. Turn into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares.
Prepare eggs by slicing length wise and remove yolks to a bowl. Mash with a fork. In another bowl mix the other ingredients together (not the paprika) Adjust measurements to taste if needed. Add egg yolks and mix well. Fill egg whites and sprinkle paprika on top. Put in fridge and keep cold til served-- yum.
Combine all ingredients (except cheese) in small/medium mixing bowl. Mix well. Taste test for seasoning- make any adjustments and mix well. Spread on both sides of each bun. Put one slice of cheese on each sandwich. Place top bun back onto bottom bun (the cheese is in the middle this way!). Wrap each sandwich individually in aluminum foil and place on cookie sheet. Bake about 15 minutes at 350 degrees. FYI: This is very cheesy, so you may want to use 1/2 slice per sandwich instead- or even ditch the cheese altogether- just a matter of preference.
Roll cranberries in powdered sugar and divide between four serving bowls. To make sauce: Combine cream, granulated sugar and brown sugar in a saucepan and bring the mixture to a boil, stirring. Reduce heat and cook for about 10 minutes, stirring continuously, until the mixture thickens slightly (do not let the sauce get too thick or it might harden into a lump when you pour it onto the cold cranberries!). Remove from heat, stir in butter and vanilla sugar. Pour hot sauce over cranberries. Serve immediately.
Place 6 (16 oz) glasses in the freezer to chill if desired. Combine frozen raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda in a blender. Blend until you have a smooth mixture. Divide mixture into the 6 chilled glasses. Using remaining ice cream, put a scoop in each glass. Fill glasses with remaining cream soda and serve.
Preheat outdoor grill or broiler. Coat eggplant with cooking spray. Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes). Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended. Drizzle over grilled eggplant and then sprinkle with scallions. Points/yield figured on 3/4 cup per serving.
Melt coconut oil in a saucepan over low heat. Remove from heat and whisk in cocoa, sweetener and salt until smooth. Transfer to a pan lined with parchment and sprayed and spread in an even layer. Sprinkle on toppings. Freeze 15 minutes. Break into pieces and enjoy!
Preheat oven to 375°F Place butter and shortening in a large mixing bowl and cream together on medium high speed. Add sugar gradually; beat until light and fluffy, about 5 minutes. Add egg and vanilla; mix well using medium speed. Combine flour, baking powder, and salt in separate bowl. Add flour mixture to butter/sugar mixture in three additions; mix well after each addition. The dough will be stiff. Assemble and fill super shooter with dough; use desired disc. Press cookies on ungreased, uncoated baking sheet (no teflon). Bake for 10-12 minutes or until lightly browned around the edges. Do NOT overbake.
Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared. Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel. Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.
Soak the beans in cold water to cover overnight. Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. Meanwhile, saute the pancetta until it renders its fat. Add the garlic cloves and saute. Add the tomatoes and parsley and cook for 15 minutes. Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup. Add the tomato mixture and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to warm it through. Garnish with minced garlic and a stream of olive oil.
In a bowl, combine the flour, 2 TBLS sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, sour cream, and orange peel; add to crumb mixture and stir until a soft dough forms. Turn onto a floured surface; knead 5-6 times. Divide dough in half. Pat each portion into a 7" circle; cut each into 6 wedges. Seperate wedges and place 1" apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400 degrees for 10-12 minutes or until lightly browned.
Melt 3 tablespoons butter over medium heat in a large saucepan; add next four ingredients and cook until tender. Add peanut butter and stir until completely incorporated. Add chicken broth and corn, reduce heat and simmer for 15 minutes. Remove from heat, stir in cream; quickly stir in remaining butter. Ladle into individual bowls and garnish with cilantro.
Mix the ingredients for the bottom layer together and press into 9x13 pan. Bake at 325 for 15-20 minutes. Mix custard in a little cold water before adding to boiling water. Boil til thickens. Spread over the base. Top with whipping cream. Sprinkle coconut over top.
After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight. Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder. Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.
In a saucepan, combine the blueberries with the simple syrup over low heat. Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside. Combine the remaining ingredients in a large ceramic or glass container. Add the blueberry mixture (liquid and berries); stir well. Cover and refrigerate for at least 4 hours; serve over ice.
First you will want to preheat your oven to 350 degrees F. Spray cookie sheets with cooking spray or line with Parchment paper. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well. Stir in the zucchini. Fold in your walnuts (optional), and chocolate chips. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets. Bake for 15 to 20 minutes, or until golden. Do not over-bake, or you will not enjoy your cookies. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely. This recipe makes a lot but is easily halved to make 4 dozen instead of 8! We make these for Christmas sometimes, and therefore make a lot to give away!
Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and saute until fragrant. Reduce heat, add curry and cumin. Cook 2 minutes, stirring frequently. Add cauliflower and tomatoes, and saute until cauliflower is tender. Add lentils; cook 1-2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.
Preheat the oven to 350 degrees. Pierce the potatoes and bake them for 1 to 1 1/2 hours, or until cooked. Remove from the oven. When cool enough to handle, halve them and coop the potato flesh out into a bowl, leaving 3/4 inch shells. Season the shells with salt and pepper and keep to one side. In a small saute pan, melt the butter and fry the shallots, garlic and mushrooms until slightly colored, about 10 minutes. Mash the potato pulp well, adding the sauteed mushrooms, sour cream and tarragon. Season to taste and mix thoroughly. Stuff the mixture back into the potato shells, piling it high. Bake in the same hot oven until the potatoes are golden in color, about 15 to 20 minutes.
Prepare the chicken by washing it and patting it dry (whole or cut up). Mix spice paste ingredients together in a small glass bowl. For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour. Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
Wash the chicken fillets well and dry with kitchen towel. Whisk all marinade ingredients together. Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade. Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator. It is best to begin preparation for this dish the day before in order to obtain the best result. Next day: Remove dish from refrigerator. Allow it to sit for 15 minutes at room temperature. Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade. Cook for approximately 25 minutes, brushing with marinade, turning once during cooking. Chicken should be moist and golden, but not tough and overcooked. If chicken browns too soon reduce grill heat to moderate. Enjoy!
Place roast in slow cooker. Mix beef broth, dressing mix and au jus mix. Pour over roast. Cover and cook 8-10 hours on low setting. Broth may be thickened for gravy.
In a large bowl whisk the mayonnaise with sugar, lemon juice and salt. Stir in the next 3 ingredients. Chill until ready to serve. Just before serving mix in the grapes.
In a food processor, combine the chicken, ham, pickle, and lemon rind and grind almost to a puree. Scrape the mixture into a bowl, add the butter, nutmeg, salt, pepper, and Tabasco, and mix until well blended and smooth. Cover with plastic wrap and chill for about 30 minutes. Serve on thin rounds of rye bread or crackers.
In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes. In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper. Blend white sauce with tomato mixture. In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs. Bake at 350 degrees for 30 minutes.
Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside. Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined. In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture. Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.
Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees. Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract. Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter. Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight. To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.