HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375*F. Spread the sauce in the bottom of a 9"x9" baking dish. Arrange the mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom. Sprinkle evenly with the pine nuts. Bake for 30 minutes, or until hot and bubbly. Top with the chopped basil. Garnish with the basil sprig, if using. Makes 4 servings. Enjoy!
In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins. In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture. In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended. Stir the sugar mixture into the apple mixture; add in the butter. Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved. Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly. Stir in the pectin; return to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove pan from heat; skim off any foam. To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars. Gently stir conserve to distribute fruit. Ladle the conserve into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.
Mix until smooth, then chill several hours before serving to blend flavors. Let soften at room temp before serving for best results.
Place all ingredients in a food processor and whir until preferred texture is achieved, occasionally scraping down the sides. Eat and enjoy! Note: the texture I was able to get it to was still slightly chunky, unlike very smooth refried beans. Perhaps it was from using cold garbanzos from the fridge, or perhaps I simply could have processed it longer. In any case, I enjoyed it at the texture which was not completely smooth. Using a food mill would probably enable a smoother texture. Note #2: one person who has made and enjoyed it pointed out that it would be good as a dipper for fruits, or on bagels. Great idea! :).
In a bowl dissolve the lime jello in 2 c boiling water. Add 2 c cold water and stir well making sure it gets all dissolved. Pour into 13x9 and refrigerate until set, about 1 hour. In a bowl combine lemon jello with 1 c boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl beat cream cheese and mayonnaise until smooth. Gradually beat in lemon jello mixture. Stir in piniapple. Carefully spoon over lime layer. Chill until set. Dissolve cherry jello in 2 cups boiling water. Add the remaining cold water. Spoon over the lemon layer. Refrigerate over night. Cut into squares.
Rinse and cook lentils in plenty of water. Let reduce until there is about 4 cups of liquid leftover. Drain lentils, reserving liquid. Set liquid aside. In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds. Put in blender. Add jalapeno pepper, garlic, and salt. Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture. Puree until smooth and pour into bowl. Add to this the green onions and cilantro. Next, saute the onions in vegetable oil until golden. Add lentils and saute for another 15 minutes. Cover over very low heat and let marinate. Cook basmati rice. Then, in a large pot, layer rice and lentil mixture. Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam). Serve, topping with liquid mixture, and adding liquid mixture as you go.
Put the onions and green bell pepper in a 4 quart slow cooker. Cut the brisket across the grain into 3 pieces. Put the brisket on top of the vegetables (overlap to fit if needed). Mix together the barbecue sauce, chili sauce, and garlic in a bowl. Pour sauce over the brisket. Cover and cook on LOW for 8-10 hours. Remove brisket from slow cooker to a cutting board. Using 2 forks, shred the beef. Return beef to the slow cooker; stir into the sauce. Using a slotted spoon, spoon the beef onto the hoagie buns. Have lots of napkins handy.
Preheat oven to 325 degrees F. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside. Beat eggs, vegetable oil, and Splenda Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Optional garnish: Sprinkle finely chopped walnuts over the top of the cake.
Mix the dressing ingredients together; cider vinegar, mustard, oil, salt and pepper. Add the sliced mushrooms. Refrigerate for 30 minutes. Plate baby spinch and lettuce on 4 plates. Top with mushrooms.
Peel the mangoes, remove the pits and cube the flesh. Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop. Reduce the heat and add the curry leaves and the chiles. Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.
Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl. Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.
In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil. Bring to a boil. Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done. Remove chicken from broth and cut into bite size pieces. Return back to broth. Add the garlic, onion, corn, green chilies, lime juice and beans to the broth. Return to a boil. Simmer until thoroughly heated, about 45-60 minutes. Pour into bowl and sprinkle with cheese.
Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes. In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork. Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture. Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese. Bake until bubbly (about 20 minutes).
Preheat oven to 375°F. Mix Ground Turkey, Cream of Mushroom Soup, Eggs, Oats, Garlic, and Onion. Combine all ingredients (I use an electric mixer because my kids like the texture of the meatloaf better when I do). Then Lightly grease (i use pam spray) a loaf pan and add mixture and level it out. Bake uncovered for 1 hour.
Mix all ingredients in large bowl with mixer on low speed so not to whip too much air into the lotion. Store in jars.
Boil 3 cups of water. Slightly puch the ginger and garlic cloves with the flat side of the knife so that they appear squashed. Add the chicken, garlic and ginger cloves, salt and pepper. Let this boil for 20-25 minutes. After the chicken is properly boiled, strain out the water (throw away the galic and ginger cloves). Keep chicken aside and let it cool. Cut the apple into bite size and dry out the pineapple bits. Get back to the chicken: cut the breast into small, bite sized pieces. In a mixing bowl, add the apples,chicken and pineapple. Add the mayonnaise and cream an mix well. If it turns out a little stiff add just 1 tbsp of the pineapple water from the tin. Decorate with pineapple or apple chunks and serve for a light and healthy lunch!
Place the butter in the top of a double boiler set over barely simmering water. When the butter is partially melted, add the chocolate. Heat for 5-7 minutes, or until melted; then whisk until smooth. Remove the top of the double boiler and set aside to partially cool. Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar. Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended. Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling. Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes. Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling. Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks). Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes. Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed. When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie. Immediately shake and tilt the pie to cover it with the topping. Return the pie to the rack and let cool completely. Cover loosely with foil and refrigerate for at least 4 hours. Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.
heat oil in large skillet; add sausage cook on med high. while sausage is cooking, start pasta water chop onions and peppers into 1/4 inch slices set aside. when sausage is browned and thoroughly cooked, add fresh peppers and onions; cook just until veggies are hot; turn skillet down low. when pasta water is done add pasta cook until al dente. drain pasta water; reserve 1 cup of the water to thin sauce. in medium saucepan, heat 1 jar of alfredo sauce to a low simmer while stirring occasionally. add 1/4 cup Red Hot sauce alredo; stir until mixed. pour pasta into skillet with sausage pepper mix. pour alfredo sauce mixture into the skillet and toss togther. add pasta water to thin sauce (if preferred).garnish with parmesan and serve.
Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate. Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.
Precook the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain. Return the beans to the saucepan add the onion, celery, carrot,garlic,and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over moderately low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt to taste and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.). Preheat the oven to 400°F. Drain the beans and discard the vegetables but reserve the liquid. In a casserole that can go from the stove top to the oven, combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic, sage, and 3 tablespoons of the olive oil. Season with salt and pepper. Bring to a simmer on top of the stove,then transfer to the oven and bake,uncovered,at a gentle simmer until the beans have absorbed the liquid,45 minutes or more. Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve.
Preheat to 350. Cream the margarine, honey, and vanilla (I used coconut extract) together. Then add your flax and water, then the avocado. (mash it before hand or puree it) In a separate bowl, mix the baking soda, baking powder, salt, flour, and cocoa powder. Add dry to the wet. You may need to add a splash of milk depending on the texture. After all is mixed, add in your chocolate chips and walnuts. Bake for 25 for muffins 30 minutes for mini loaf pans! Makes 6 muffins or 2 mini loaf pans.
Beat butter and sugars at med. speed with electric mixer until light and fluffy. Reduce speed to low and add flour, baking soda, vanilla, salt , cinnamon and eggs. Mix just until blended, scraping bowl occasionally. With spoon, stir in oats, dates and pecans. Drop cookie dough by level 1/4 cup 3 inches apart on ungreased cookie sheets. Bake cookies for about 20 to 25 minutes in a 350°F preheated oven. Remove from sheet and cool on wire rack.
Mix all ingridents together and shape into desired meatball size. Fry or brown and then cook with yur favorite sauce.
Thaw and pat dry shrimp, set aside to bring to room temperature. Boil water for pasta. Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood! Finely chop onion. In a large skillet, add margarine/butter and Olive Oil and heat through on medium. Add onion and garlic. Add pasta to boiling water. Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter. Add shrimp, fresh ground pepper, and salt to taste. Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished. By this time, your pasta should be ready for draining. Drain pasta and add to your shrimp and spinach mix still in the pan. Toss thoroughly and plate. Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.
Put all the ingredients in a blender and blend it for 2 minutes. The resulting texture should be a little bit thick. Let the mixture rest for two minutes while heating the pan for the next step. ALWAYS let the mixture rest, that is the secret for successful pancakes. Form the mixture into small circles in a nonstick pan and cook on medium heat for 2.5 minutes, then flip. Use approximately 1 heaping tablespoon of the mixture to form each pancake. Tip: You know the pancakes are ready to flip when the edges of the pancakes lift up easily with the spatula. Tip: If the pancakes are raw in the center then try cooking them a little longer at low heat with the lid.
Boil 6 eggs until hard boil stage and allow to cool. (May boil 1 or 2 extra eggs to allow for larger amount of stuffing and for substitution of torn eggs in peeling.) After removing from heat place in cold water so egg white will not become discolored. Peel and cut into halves. Place yokes into small bowl and mash out all lumps. Beat yokes by hand until fluffy. Add mayonnaise, Durkee's famous sauce, pickle relish, salt and pepper. Stuff eggs. Sprinkle top with paprika. Note: Durkee Famous Sauce is a sandwich and salad sauce with a tangy, mustard-mayonnaise flavor. Can be found in most grocery stores.
Preheat oven to 400°F. Coat an 10-inch spring form pan with cooking spray. Beat eggs and 3/4 cup of sugar in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract. Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan. Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.
The lamb should be a combination of leg, shoulder, ribs and kidneys. Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly. Saute 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer. After saute remove the garlic then add the lamb. Turn and brown evenly. While browning wash and fillet the anchovies. Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets. Pour this into 3/4 cup vinegar, mixing well. When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt. Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes Preheat a platter and place lamb with cooking juice on it. Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.
In a large microwave safe bowl, combine the peas, onion, and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until tender crisp, stirring 2x; drain. In a small microwave safe bowl combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; saute 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.
Preheat oven to 400 degrees. Brown beef and onion in a large skillet; drain. Add beef back to skillet and stir in rice, salt pepper, soup and water; mix well. Place coleslaw mix in an ungreased 2 quart casserole dish. Spoon beef mixture over coleslaw. Cover and bake about 45 minutes. Uncover, top with cheese and pop back in oven for another 10 minutes uncovered or until cheese is melted and casserole is hot and bubbly.
Trim off all fat from meat and cut into 3/4 inch cubes. Melt butter in deep skillet. Crush garlic and add to melted butter. Brown meat on all sides in garlic butter. Add thinly sliced onions to meat and cook until onions are soft but not brown. Remove meat and onions and blend flour with remaining juices. Add remaining ingredients to flour and juices, blending until sauce is slightly thickened. Return meat and onions to skillet, cover and bring just to a boil. Lower heat and simmer for 1.5 hours or until meat is tender. Serve over cooked broad egg noodles.
Brown the chicken and when it's nearly done, add the chopped onion and green pepper. Add the seasoning mix and stir well. Sautee for 5 minutes. Add all ingredients to a crockpot and cook on low for 4 hours.
In a small bowl combine flour, cacao, salt and baking soda. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla. Add dry ingredients into large bowl and continue to blend. Oil (2) 9 inch round cake pans and dust with coconut flour. Pour batter into pans and bake at 350° for 35-45 minutes. Remove from oven, allow to cool completely then remove from pans. Frost and serve.
Combine marinade ingredients in a large bowl and set aside. (well, -- that was easy).
In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally. Drain beef, discarding marinade. Prepare grill using a solid bed of coals - about medium heat. Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare). Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.
Boil slices in salted water until tender. Drain and let dry. Put seasoned flour into one bowl and egg mixture into another. Dip slices first in flour, then in egg, then in flour again. Fry until golden brown on both sides and serve piping hot sprinkled with scallions. Black Africa Cook Book.
In large saucepan cook mushrooms, scallions and celery in butter. Add water, rice, bouillon and seasoning; bring to boil. Reduce heat; cover and simmer 25 minutes. Add Parmesan, peas and carrots. Cook 5 minutes.
Preheat oven to 400 degrees. Slice pumpkin in half and remove the seeds and strings. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil. Use a fork to create vent holes all around the sweet potato. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork. Remove the pumpkin and sweet potato from the oven and allow to cool. Remove the skin from the shallots and dice them finely. Heat the vegetable oil in a sauta pan over a medium flame. "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid. After 1-2 minutes, remove the cover and foil, and add the curry powder. Saute for an additional minute, then remove from heat. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor. Add the curried shallots, the remaining spices, and one cup of the chicken stock. Puree until smooth. Thin with the remaining chicken stock until the desired consistency is reached. Serve hot, garnished with chervil, if desired.
Cut ramps bulbs from the leaves and reserve both. Fry bacon in a large skillet over medium heat until crispy; drain on paper towels and set to the side. Pour off all but two tablespoons of bacon grease from pan. Add ramp bulbs and a half cup of water to same skillet and cook over medium heat, stirring frequently, until bulbs are soft, about 15 minutes. Coarsely chop leaves, add to skillet. and cook until wilted. Crumble bacon, add to skillet and cook until ramps are soft and all liquid has been absorbed. Season to taste with salt and pepper.
In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.