HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.
Simple Syrup: Bring water to a boil in a small saucepan. Pour in sugar. Stir until sugar is completely dissolved. Remove saucepan from heat and allow contents to cool. Refrigerate in a sealed container until ready for use. Vodka Water: Place ice cubes in an empty pitcher. squeeze juice of the orange, lime and lemon over the ice. (I use my juicer - this gives you more citrus juice) cut peel into quarters and throw in the citrus -- It just gets better. Add Ruby Red Grapefruit Vodka (1/3 of the bottle is how I do it). Fill with Water, add 1/2 cup to 1 cup simple syrup (depending on sweet desire) and stir. Pour into highball glasses with or without ice.
Preheat oven to 450 degrees. Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts, about 3 to 5 minutes; tilt the pan to coat. Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda. In medium bowl, with fork, beat yogurt and eggs until blended. Add melted spread to the yogurt mixture, then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy). Pour batter into prepared pan. Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes; serve warm.
In a mixing bowl add in the chicken, black bean, chili garlic, soy sauce, sugar, salt, wine, oil and cornstarch and mix well and set aside to marinade for 30 minutes. Trim of each end of the zucchinis and slice in half and slice the half lengthwise at a 45° and repeat this until done. Slice the onion and pepper into wedges and set aside with the zucchinis. Heat up a wok and lightly coat with oil and when the oil is smoking add in the chicken mixture and stir fry until the chicken is halfway done add in the zucchinis and combine together and add in the water and bring to a boil and when the sauce start to thicken add in the onion and pepper and mix well and turn off the heat and serve.
Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour. Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.
Brown beef with onions then drain. Add taco seasoning, tomato sauce, corn, olive; mix well. Pour into casserole dish. Mix cornbread with milk and egg. Pour over meat. Bake at 400 degrees for 10 minutes. Top with cheese and jalapenos. Bake another 10 minutes.
Cook pasta in lightly salted boiling water according to the package directions; drain. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, stirring occasionally. Add peas, pork cutlets, radicchio, chicken broth, kosher salt, freshly ground pepper, and the pasta. Cook until the liquid is absorbed and the meat andvegetables are heated through, about 5 minutes. Toss with lemon juice and more salt to taste. Top with fresh basil.
Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish. In medium skillet over medium-low heat, cook sausage until well done. Remove from pan and set aside. Melt butter in a skillet over medium heat. Add garlic and shallots, and cook for 5 minutes, or until tender. Add mushrooms and black olives and cook for 10 minutes. Remove from heat and set aside. In large bowl, whisk together spaghetti sauce, tomato sauce and eggs. Stir in diced tomatoes, salt, basil, oregano and Italian seasoning. Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish. Repeat layers, ending with cheese. Bake for 30 minutes, or until hot and bubbly.
Brown onion,Italian seasoning,garlic,and ground beef over medium heat in a large skillet. Drain. Add spaghetti sauce and simmer for 15 minutes. Toss pasta with 1 cup of spaghetti sauce. Layer as follows in a buttered 9x13 baking dish: 1/2 of the Ziti,all the provolone cheese, sour cream, 1/2 spaghetti sauce, remaining ziti, mozzarella cheese and remaining sauce. Bake at 350 degrees for 30 minutes or until cheese is melted. This can also be split into two 8x8 pans.
Mix all ingredients vigorously together in a bowl. Roll into balls, press into patties 2 cm thick. Fry in a pan on medium heat in olive oil for about 3 minutes on each side. Serve as desired.
Cook spaghetti per package direcions. Combine milk and egg, mix well. Combine drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.
Clean sprouts by peeling off any dark, dry, and discolored leaves. Cut off the stubby bottom stem. Rinse in cold water. While wet microwave on high for about 3 minutes, till fork tender. In fring pan on medium heat, add butter and sprouts. Turn every couple of minutes until the sprouts are mostly browned. Can even look a little burned. Add salt, pepper and serve.
Fill a cocktail shaker 1/2 full with ice. Add orange and pineapple juices. Shake to combine. Strain the juice mixture into a cocktail or martini glass. Top with the cranberry juice and stir. Add the ginger ale. Garnish with the orange wheel. Serve.
Combine all ingredients in a marinating container. Add sliced beef. Dehydrate in dehydrator following manufacturers' specifications for jerky.
Blend butter, 1/4 cup of the sugar, crumbs and cinnamon. Press 3/4 of this mixture on the bottom of a 9-inch springform pan. Soak gelatin in 1/2 cup cold water for five minutes. Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon. Remove from heat; add softened gelatin and stir until dissolved. Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly. Cool; when mixture begins to congeal, beat for several minutes with a mixer. Whip cream; beat egg whites and fold both into gelatin mixture. Pour into crumb lined pan and sprinkle remaining crumbs over the top. Chill until firm.
Put the meat in a large pot along with several cups of water (enough to make it like a thick stew). Boil the meat until it is all browned. (boiling makes it easier to make sure that it is cooked all the way through and also gives you smaller chunks of meat). Strain off the extra water. Use a food processor or a cheese shredder to shred onions,carrots, green peppers, zucchini, and celery. Throw the veggie mix in a frying pan and let it cook on low until all the veggies arevery soft. Soak TVP in water to reconstitute according to the directions. Combine meat, TVP, veggies, potatoes, salsa, beans, jalepenos, green chilies, and spinach in the large pot. Add water according to taco mix directions. Add taco mix and chili powder.
Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions in olive oil. When they become soft add garlic, stirring so not to burn. Add tomatoes, zucchini, and eggplant. Add oregano and salt. Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. Once pasta is cooked, throw it in the skillet and toss. Add and mix the shredded basil leaves in the pasta mixture. If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. Serve with parmesan cheese.
Peel and chop the onions, and peel and mince the garlic. Brown the onions in the butter, and stir in the garlic. Add the pumpkin and broth and bring to a simmer. Add the bay leaves, celery in large chunks, marjoram, parsley and chives. Simmer until tender, about 45 minutes. Remove the pumpkin pieces and set aside. Press everything else through a strainer, and discard all solids. Puree the pumpkin and return it to the soup. Add the cinnamon and cream. Reheat and serve. If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above. Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream. Use 3 cups pureed pumpkin.
In a large skillet or pot crumble lamb. Add frozen vegetables. Add just enough water to cover. Bring to a boil. Cover and simmer gently for about 30 minutes or until lamb is cooked. Remove from heat. Drain excess liquid. Stir in cooked rice. Cool completely. Stir in yogurt. Package into meal portions in Ziploc or plastic freezer containers. Refrigerate or freeze.
Combine the apple juice and lemon juice in the slow cooker. Add the cinnamon sticks, cloves, and lemon slices, and grate in the nutmeg. Cover and cook on LOW for 4-6 hours. Serve hot, straining out the cinnamon sticks and cloves.
FIRST: Thaw chicken. Butter (or oil) a large glass baking dish. Place chicken in dish. Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken. Dash salt and pepper on to taste. Sprinkle uncooked garlic and onion over chicken to taste. Bake on 425 for 20 minutes (while you're cooking everything else). WHILE THE CHICKEN COOKS: In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling). Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside. In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned. Add cream of mushroom soup, stir. Add tomatoes, bell pepper, parsley, and green peas. Add tomato sauce, stir. Cook for 2-3 minutes. Add shredded Italian cheese, stir until melted. Add flour, stir. Cover, cook until thickened (4-6 minutes) stirring often. ONCE CHICKEN IS DONE COOKING: Bring chicken out of oven, set aside in separate dish to cool. Set aside dish to cool (& while you're cooking, clean the baking dish, re-butter/oil it and use it for your casserole). Once chicken cools, tear it off the bone and shred it to the consistency of your liking. Mix chicken, sauce, and spaghetti together in casserole dish. Top with parmesan. Bake on 425 for 45 minutes.
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.
In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often. Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.
Begin by preparing sauce as follows: In a large dutch oven, saute onions and garlic in olive oil 1 or 2 minutes. Empty all four cans of crushed tomatoes into pot. Add basil, oregano, salt, crushed red pepper and brown sugar. Stir, bring to a boil and let simmer about 20 minutes. Stir sauce (this is when I usually will"taste adjust" any ingredients such as brown sugar and salt). Add meatballs that have just been browned and uncooked itailian sausage. Cover and simmer sauce for about 1 1/2- 2 hrs. About 10 minutes before sauce is done, mix ricotta cheese, eggs and parmesan cheese in a large bowl. Add about 2 1/2 cups of sauce to the cheese mixture and mix well. (Keep remaining sauce with meatballs and sausage warm). Toss cooked ziti with cheese/sauce mixture and spoon into a 9x13 inch baking pan. (you may need a larger pan or more than 1 pan). Sprinkle pasta with mozzarella cheese. Bake at 350 for 45 minutes to 1 hr. Serve pasta with the extra sauce, meatballs and sausage ladled over top of each serving.
Prepare tomatoesand set aside. Saute onion and garlic in olive oil untilonion is transparent. Add all remaining ingreients. Bring sauce to a boil and reduce heat, cover and simmer for about 15 to 20 minutes. Pour sauce over pasta, toss and serve.
Preheat over to 220 C / 425°F. For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper. For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg. For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside. For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas. For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed. Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles. Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles. Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles. Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles. Spoon all remaining bechamel on top and top with remaining 'parmesan'. Cover tightly with tin foil and bake for 40 minutes. Remove foil and broil for 5 minutes or until top begins to brown slightly.
Dissolve Jello into boiling water. Add frozen strawberries and stir until they are thawed and the mixture begins to thicken. Add mashed bananas and pineapple. Pour half the mixture into a 9 x 13 pan. Chill in refrigerater until firm. Spread sour cream over the top. Add remaining Jello mixture and chill until firm.
Cook orzo in boiling salted water and drain. While orzo is cooking, melt butter in large saute pan. Add leeks and cook over medium heat until they are softened. Add chicken stock and simmer until the stock almost disappears. Add cream to the saute pan with the leek mixture. Add cooked orzo and heat thoroughly. Season with salt, pepper and nutmeg to your taste. If it looks a little dry, add a little extra cream. Just before serving, add the Parmesan and stir until it melts.
Soak clay pot in water for minimum of 15 minutes. Process bread crumbs in food processor. Place bread crumbs in a large bowl. Add salt and pepper. Add milk and toss with fork till evenly moistened. Beat egg with fork and add with ketchup and finely chopped onion to breadcrumb mixture. Mix with fork until distributed evenly. Crumble ground beef over mixture and combine thoroughly mixing with fork. Slice potatoes into clay pot that has been lightly sprayed with vegetable oil. Sprinkle seasoned salt and coarse ground pepper over potatoes. Handling lightly, shape meatloaf into a loaf and place on top of the potatoes. Form slight indentation to hold saucy topping on top of meatloaf. Cover with sauce. Por clay pot: Cover and place in COLD oven. Bake at 450F for 1 hour and 15 minutes. If using something other than a clay pot, place in PREHEATED 350F oven for 1 hour and fifteen minutes. Allow meatloaf to rest 5-10 minutes before removing to platter to slice.
Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool. Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag. For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie. Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter,then roll in coconut. Fry in hot oil until lightly browned. Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.
Wash and spin dry the spinach leaves. Arrange on small platter. Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook! Steam or boil carrots until tender-crisp. Don't over-cook! Drain hearts of palm and rinse twice. Cut into medium sized slices. Mix asparagus, carrots and hearts of palm and arrange over spinach leaves. Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender. Drizzle over salad until all of it has a light coating. Serve immediately.
Sift meal with salt, add fat, eggs, and 1 cup of milk, mix well for 10 minutes. Add the remaining milk. Oil a baking dish. Bake in moderate oven (375 F) When it starts getting a golden color, take out of the oven. Cut into square pieces. It is always served warm as an entree with cheese or kajmak.
Proof the yeast in the lukewarm water with the sugar. After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds. Mix well. Take the dough out onto a lightly floured work surface, kneading until smooth. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This will take from 1~/2 to 2 hours. Take the dough out and punch it down a couple of times. Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger. Cool wrapped in a towel.
Preheat oven to 375°F. Make marinade: combine all marinade ingredients in a bowl; mix well. Add the duck; turn to coat evenly; let stand for 10 minutes. Make the sauce: combine the sauce ingredients in a small saucepan; set aside. Place a nonstick, ovenproof frying pan over high heat until hot; place duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts over and cook 3 minutes. Place the pan in the oven and roast until the duck is med-rare, 8-10 minutes. Remove from the oven and let duck rest for 5 minutes; do not cover the duck or the skin will not be crisp. While the duck is resting, bring the sauce to a boil over med-high heat; cook until it reduces slightly, about 2 minutes. Remove from heat, add the orange segments; stir to coat. Slice the duck and arrange on a serving platter; pour the sauce over the duck and sprinkle with crystallized ginger.
Heat oil in a large skillet over medium-high heat. Add shrimp, saute 1 minute. Add garlic, saute 1 minute. Stir in wine, salt, and pepper, bring mixture to a boil. Reduce heat to medium, cook 30 seconds. Add parsley and lemon juice, toss well to coat. Cook 1 minute or until shrimp are done.
Preheat oven to 400 degrees F. Place tortillas on a work surface and brush lightly with olive oil. Turn the tortillas over. Spoon about 1 1/2 tablespoons pizza sauce into the center of each tortilla and use a spoon to spread into a circle, leaving a border of about 1 inch. Top the sauce with 1-2 tablespoons mozzarella then place 4 slices pepperoni in a row across the middle. The edges of the pepperoni can touch the edges of the tortilla. Top the pepperoni with spinach, a sprinkle of parmesan cheese and Italian seasoning. Starting from the bottom of the tortilla, roll into a tight cylinder. Arrange the tortilla rolls in a circle in a 12-inch cast iron skillet with the rolls meeting at a point in the center. There should be a 1 1/2-2-inch space in the center. Bake the pizza rolls until golden and crisp, about 20 minutes. Remove from oven and fill the center space with remaining 1/2 cup pizza sauce. Sprinkle 1/2 cup mozzarella over the rolls and return to the oven for another 5 minutes until cheese is melted and sauce is hot. Garnish rolls with 2 tablespoons parmesan cheese and chopped parsley. Serve in the skillet.
Melt chocolate chips. Remove from heat, stir in condensed milk and salt. Stir to blend well. Spread into buttered 9" pan.
Preheat oven to 375 degrees. Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside. Boil cubed potatoes until just short of done. Add olive oil to skillet and saute onions and celery for about 3 minutes. Add mushrooms to onion celery and continue to saute until soft. In a bowl, combine soup, milk, and spices. To the bowl, add drained potatoes and onion mixture. Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges. Bake for 45 minutes. Let sit 5-10 minutes before serving.
In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9-in. baking dish. In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon. Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve with syrup if desired.
Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil. Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes. Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables. Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup. Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot. Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed. Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.
In a small bowl, whisk together the soy sauce, rice wine vinegar, red wine vinegar, lemon juice, sesame oil, sugar, salt and garlic. Gradually whisk in the vegetable oil until well blended.