HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently, until onion is translucent. Spoon cooked vegetables (and optional cooked sausage, if using) over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten (don't use full amount listed at first, more can be added as needed), and mix in eggs. Spray slow cooker with cooking spray. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. (I find that four hours is plenty with the newer slow cookers. Cook time will depend upon your slow cooker). OVEN OPTION: Prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
1.Preheat oven to 375. 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies. 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined. 4.Add in sugar and vanilla and mix well. 5.Add in flour one cup at a time, with the mixer on low, until it is just combined. 6.Stir in 1 cup of Oreo crumbles into the cookie mix. 7.Pour remaining Oreo crumbles into a bowl. 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks). 9.Place cookies 1-2" apart on baking sheet. 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown. 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.
In a large kettle or covered pot heat oil and popping corn over medium-hot to hot. After first kernel pops, add sugar and salt, cover the pot and shake. Place back on heat keep the kernels popping. Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn. Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.
Toss all all salad ingredients lightly. Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds. Pour dressing over salad. Place garnishes over salad and serve.
In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour. Serve salsa over white fish, crab cakes or with tortilla chips.
Add sugar to cream. Add soda to flours, then add salt. Roll out thin on a floured board. Cut into squares (a pizza or ravioli cutter works great). Sprinkle with salt. Bake at 350 F until light brown - check after 8-10 minutes.
*Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive. Boil water and add dal. Bring back to boil, uncover, and simmer at low heat for 30 minutes. Add spices and garlic paste, and yogurt whisked with 1/2 cup water. After 15 more minutes take a fork and whisk the mixture pureeing some of the lentils; and the lemon juice, cook 10 to 15 more minutes. Adjust salt and seasonings to taste, garnish with cilantro. Serve with naan bread or over rice, yuuuuuum!
Preheat oven to 350°F Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray. In a large bowl, place the cake mix, melted butter and egg. Blend 1 to 2 minutes with mixer set on medium speed until crumbly. Set aside 1 cup of the crumb mixture. Firmly press remaining crumb mixture into bottom of pan. Bake 15 minutes. In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk. Warm over low heat, stirring until smooth. Remove from heat and stir in vanilla. Spread over hot crust. Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture. Sprinkle over chocolate filling. Bake 25 to 28 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely. Cut into bars.
Combine beef,crumbs,egg,garlic salt and pepper. Form into 10-12 medium sized meatballs. Heat oil in large pan, brown and cook meatballs,set aside . Pour off fat except for 2 tbsp and stir-fry veggies in pan until tender-crisp,about 8-10 minutes. In a small pan combine sugar,cornstarch,gradually blend in water,vinegar,soy sauce and chicken bouillion powder.Bring to a boil ,stirring constantly until thickened. Add meatballs back into pan with veggies and pour the sauce over.
Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter. Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 1/2 quart casserole dish that has been lightly coated with cooking spray. Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes. Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes. Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference). Pour sauce over scallops; add in rice and mix well. Cover and bake about 30 minutes, until bubbly. Sprinkle with parsley before serving.
Chop tripe into 3/8" dice and drop it into boiling water and simmer for 20 - 30 minutes while you assemble and prep the other ingredients. When the tripe is quite tender, drain it and allow it to dry a bit on some paper towels. Heat one tablespoon of oil in a frying pan then add the tripe, allowing it to brown a bit then turning down the heat a bit and let it continue cooking until it starts to get crispy. Reduce the heat to low and keep warm. In another pan, saute the onions in a tablespoon of oil until they are softened and starting to brown. Add half the salsa and the crispy tripe. Adjust the seasoning with salt and additional salsa as needed. Turn each 1/2 tortilla into a cone shape and spoon in some of the meat-onion mixture. Top with some cabbage, radish slices, and cilantro. Serve hot.
Brown the beef, drain fat, and set aside. Saute onion, celery (if using) and garlic in a little oil till onion softens. Add carrots, zucchini, and other veggies. Saute for 3 - 5 minutes. Return beef to pan with veggies. Add pasta sauce. If you are using a plain sauce (like a passata), then season with salt, pepper, basil, and oregano. If you are using a commercial sauce that already has flavourings added, you should be able to get by without it. Simmer for 30 minutes, or more if you have the time. Or less if you don't! Serve over hot cooked pasta.
Cut steaks across grain into thin 1 inch strips. In a large dutch oven heat oil over medium-high heat. Add steak, cook 5 minutes, stirring often. Add peppers, onions, cook 5 minutes. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt, and pepper. Bring to a boil over medium-high heat, reduce heat and simmer 30 minutes. Garnish with cheese and sour cream if you want. Enjoy!
Fry bacon and remove to drain. Pour off most of the bacon drippings, leaving enough in the pan to saute the onions and garlic. When onions are transparent, add chilies, nopalitos, chili powder, and tomato. Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.
Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.
Mix oil and sugars. Add eggs, 1 at a time, beat well after each. Mix dry ingredients, add to batter and mix well. Fold in apples, walnuts, vanilla. Pour into greased and floured tube pan. Bake at 325* for 1-1/2 hr, or until cake tests done. Cool. Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in the powdered sugar until smooth. Drizzle over cake.
Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve. Bring to a full rolling boil,(a boil that doesn`t stop when stirred). Add sugar and return to a boil. Boil for 1 minute. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space. Wipe rims and place lids on add screw tops. Process in a hot water canner for 10 minutes. Remove and leave in a draft free spot to seal for 24 hours. Label and store in a dark cool spot.
heat olive oil over medium heat. optional- if you want the sweet potato soft, microwave for 2-3 min add shallots and cook until soft. add ginger and garlic and saute for 1-2 minute. add curry powder and mix thoroughly. add sweet potatoes, lentils, and broth. bring to a boil then simmer at least 45 minute. the longer this simmers the better! before serving increase heat to high and stir in the cilantro and lime juice.
In a large pan, combine ribs and enough cold water to cover. Bring to the boil. Cover. Remove from heat and let stand for 30 minutes. Drain ribs. Meanwhile, heat oil in a medium saucepan over a medium heat. Add the spring onions; gently fry until soft, about 3 minutes. Add the garlic and cook 1 minute more. Stir in remaining sauce ingredients. Cook until sauce thickens slightly, about 10 minutes. Remove from heat; reserve 1 cup of sauce. Preheat oven to 180c. Line a shallow dish with foil. Place ribs in dish; brush both sides with sauce. Cover with foil; Bake, brushing with more sauce and turning every 20 minutes until tender and cooked through, about 1 hour. Place ribs on a serving platter and serve immediately with reserved heated sauce.
Drain pineapple, reserving 1/2 cup of the juice. In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat. Heat over medium heat, stirring until brown sugar is dissolved. Add pineapple tidbits and carrots. Mix well, making sure the spices are evenly distributed. Reduce heat to medium-low, cover skillet, and cook 15 minutes. Stir once halfway through cooking time. Serve hot. Refrigerate leftovers.
Toss parmesan cheese into ziploc bag. Immerse chicken chunks in egg mixture, transfer to ziploc bag, coating them well. Move them to a pan that is with oil on med-high heat. Chicken is done once golden brown and stark-white on the inside.
Preheat oven to 350F. On a sheet of waxed paper, combine the flour and bread crumbs. In a shallow bowl, whisk together egg whites and water. Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat. In large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until browned, about 10 minutes. Place chicken in a shallow baking dish. Bake until cooked through, about 15 minutes. To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter). Stir in flour until well combined. Slowly add milk stirring constantly. Cook, stirring, until thickened (about 8 to 10 minutes). Remove from heat; stir in 1/4 cup of cheddar. Place chicken breasts on serving plates. Drizzle with sauce and sprinkle with the remaining cheddar. Garnish with paprika and serve immediately.
Cream in order given. Add sifted dry ingredients. Form into balls and flatten with fork dipped in water. Bake at 350° for 10 minutes. For added interest, sprinkle with a few coloured trimettes.
Spray muffin tin cups with cooking spray and preheat oven to 400 degrees. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes. Add the honey and egg whites and beat well. Stir in apple sauce and banana. Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins. Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
In pan, measure and heat fat. Wisk in flour. Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly. When flour darkens to desired color, slowly wisk in measured liquid. Cook until desired thickness. Season to taste. You can add kitchen boquet or gravy master for added color.
Cook green pepper on med heat in frying pan. Add uncooked ground beef. Add other ingredients except cheese and eggs. Cook until beef browns. Add eggs and stir in until they are scrambled and mixed with other ingredients. Add cheese and stir until melted. Put on toast and enjoy!
Unroll dough onto a VERY lightly floured surface. Brush whole top with olive oil. Sprinkle evenly with rest of ingredients, except egg yolk and additional parmesan. Roll up, jelly-roll style starting from short end. Pinch seam to seal well. Place seam side down onto lightly greased baking sheet.Tuck ends under. Brush with egg yolk. Sprinkle with more parmesan cheese. Bake in 350° oven for 23-28 minutes til nicely golden brown. Cool a little bit, slice, serve with bread dipping oils, or just olive oil and balsamic vinegar slightly swirled together.
Place the chicken in a microwave-safe dish coated with non-stick cooking spray. Combine the onion, juices, soy sauce, curry powder, cumin, and poultry seasoning; pour over chicken. Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180 degrees. Remove chicken and let stand for 1-2 minutes. Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on highfor 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve over chicken.
Cover ribs heavily with bbq sauce in a large baking dish. Bake at 450 degrees for 30 minutes. Bake at 350 degrees for 60-90 minutes. Baste occasionally with sauce during cooking time.
Wash and prepare all the salad ingredients as listed. Mix together in a jar the vinegars and garlic. Toss the salad with the dressing and serve. Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation! Keeps in the fridge for 3 days with dressing. Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.
Mash the potatoes, milk, butter and nutmeg. Set aside. Saute onion in butter or broth until tender. Add the left over beef and broth with seasonings. Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist). Remove bay leaf. Butter a small casserole dish. Place 1/3 of potato puree in bottom of casserole. Top with 1/2 of beef/onion mixture. Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture. Finally smooth the remaining puree on top. Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.
Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes. Drain, and reserve 1 1/2 cups of liquid. In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight. Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness. Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.
In a large bowl, mix vegetables and olives, not celery leaves. In a covered blender, at high speed, blend celery leaves and remaining ingredients, until celery leaves are just tiny,little flecks. Pour over vegetables,toss to mix well. Cover and refrigerate. Do early in the day or the night before, to allow flavors to properly meld.
In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour. Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired. To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until rich golden brown. Remove from oven and brush with butter. **You can do this recipe by hand, although I find a stand mixer to be much quicker.
Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated. Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside. Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal. Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling. Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!
Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes. Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor. Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball. Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky. Roll out by hand for a 12'' base. Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip. Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.). (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.). Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!). Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!
Preheat oven to 350°F. Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients. Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts. Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet. Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.
Heat a large skillet and then add the olive oil. When the oil is nice and hot throw in the green beans and season with salt and pepper. Add the spinach and let that wilt down, stirring occasionally. Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors. Taste and re-season if needed. Remove from the heat and serve!
Preheat oven to 400°C. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour half of the batter into a 9-inch Bundt Pan. Stir cocoa into the remaining batter and pour into pan. Gently fold the batter in the pan a few times without mixing it. Bake cake in the oven (bottom rack) for 50-60 minutes, let cool, and serve dusted with powdered sugar.
Pour the milk into a pot. Heat the milk until it is almost boiling, stirring with a metal spoon. You'll see small bubbles form around the edges and steam beginning to rise. Check the temperature- it should be around 180-185°F You can use a candy thermometer if you want. Remember to heat slowly and stir often to prevent scorching. Allow the milk to cool at room temperature. Stir frequently in order to accurately check the temperature. In Lebanon, they cool it till they can stick their pinky finger in for 10 seconds, but it's better to use a thermometer. It should reach 112°F. Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 105-110 (41-43) is optimal. Add nonfat dry milk, if desired. Nonfat dry milk will thicken and increase the nutritional content of the yogurt. Add the starter. The first time you make your own yogurt, use store-bought plain yogurt. Be certain it has "active cultures" on the label. For each quart of your cooled milk, you'll need 2 tablespoons of yogurt. When I make it using a gallon of milk, I add one whole single serving container. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it inches. Allow the yogurt bacteria to incubate. Keep the yogurt warm to encourage bacteria growth (between 105F and 122F (41C and 49C) is ideal). I just put the lid on the pot and wrap it in heavy towels, but you can use your oven, just make sure the thermometer is accurate. You'll need to use your candy thermometer and perhaps turn your oven on and then off again periodically or keep the oven light on to warm. Most ovens don't have set temperatures this low. To check the oven temperature, place your thermometer into a bowl of water inside the oven. Wait until the yogurt is thick, about the consistency of pudding. Important: Keep the yogurt still during this process. Jiggling won't ruin it, but it makes it take a lot longer. It can take anywhere from 8-14 hours to incubate. The longer it incubates, the thicker and more tangy the final yogurt will be. Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt. Don't get discouraged if it turns out a little runny your first time (mine did). You can always put a cheese cloth in a strainer to drain some of the excess fluid.