HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 prepared loaf pans sprayed with vegetable spray. Bake 45 minute at 350 deg. F.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.
Saute onion and garlic in butter on medium high until onions are translucent. Add tomatoes and cook on high for 5 to 10 minutes untill tomatoes start to break a part. Add cream and simmer on medium low for 5 minutes. Stir basil, salt and pepper in to cream sauce. In an oiled baking dish, pour cream sauce over salmon. Cover and bake for 12 minutes at 350°F. Serve over pasta, rice or steamed veggies.
Whisk the eggs, garlic, salt, pepper and 2 Tbs of cold water until mixed. Warm the oil and butter in a 10" omelet or frying pan over medium heat. When the butter begins to foam, turn up the heat to medium high and pour in the egg mixture. With a fork, dray the edges of the eggs toward the middle and tilt the pan so that the uncooked egg flows underneath. Continue until the omelet is just set and top is creamy and moist, about 4 minutes. Take the pan from the heat at once and loosen the omelet edges with a fork. Fold the omelet in half and turn out on a warm platter. Sprinkle with the red pepper flakes and serve.
soften cream cheese. either hand mix or use a beater to get cream cheese smooth. add half of sour cream, garlic and Worcestershire sauce. Blend well. Add sour cream to taste. add chives to taste.
Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe. Drain the beans through a colander and keep aside. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. Mix the parsley into the tomato sauce, add the beans and mix well. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
Mix cream cheese, sugar and vanilla on medium speed until well blended. Add eggs and beat until mixed. Pour into crust. Chop candy bars and sprinkle over filling. Bake at 350 degrees for 50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.
In a large nonstick saute pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil. Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes. Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping. Once mixture begins to thicken, remove from heat and stir in raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature. Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside. Lay out lettuces on an individual plate or arrange on a bigger plate for family serving. Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered. Top with tomatoes. For dressing: Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on. Let sit in fridge for an hour or so. Slowly drizzle dressing on top. (Reserve remaining dressing for another use.).
Preheat oven to 450 degrees. Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve. Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.). Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds. Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top. Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot. NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Mix the milk and sugar until well mixed. Add vanilla & salt. Pour into electric ice cream maker and follow instructions as stated.
In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering), heat the oil over medium heat. Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant. DO NOT OVERCOOK THE GARLIC. Add the peanut butter and stir to combine. Add the soy sauce, pumpkin, and curry paste. Stir to thoroughly combine. Once sauce comes together, turn the heat to low. If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces. If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving). If you are using noodles, cook noodles in a separate pan and then add to the sauce. Sprinkle with scallions and serve.
Seperate the yolk and the whites if you are going for a nice extra fluffy waffle. Note that will only work if you cook right away. Once it's stored in the fridge it will settle. Mix sugar, egg yolks (or whole egg), salt, butter, baking powder and milk. Add 75% of the flour and mix. Whip egg whites and add to the mix with remainder of flour. "Fold" the batter or stir slowly pulling from the bottom to the top until mixed evenly.
Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine). Slice the peppers thinly and chop into small pieces. Cut the onion into 4 pieces. Thinly slice the four pieces and separate into slices. Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater. Place all the chopped and shredded vegetables into a large bowl. In a small saucepan combine the sugar, vinegars, salt and celery seed. Bring to a boil. Boil for 3 minutes. Pour the hot vinegar over the shredded and chopped vegetables. Combine well. Transfer into large jars to store in the refrigerator. Cool before serving. This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.
Trim fat from chops. Stir together sage, marjoram, pepper and salt and rub on both sides of chops. Spray large nonstick skillet with cooking spray and heat over medium heat. Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet and keep warm. Add onion and garlic to skillet, cook and stir 2 minutes. Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth from the skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve over pork chops and noodles. Sprinkle with parsley, if desired.
Preheat oven to 425*F. Bake potatoes for 1 houror until done. Cool slightly. Cut each potato in half lengthwise and scoop out potato pulp, leaving a 1/4 inch thick shell (reserve potato pulp for another use). Place potatoes on a baking sheet, spraying insides with cooking spray. Bake for 8 minutes or until crisp; set aside. Cook bacon in microwave oven according to package directions; cool slightly and chop into small pieces. Sprinkle cheese evenly in potato shells and bake for 5 minutes, until cheese melts. Sprinkle evenly with bacon. Dollop sour cream on top and sprinkle with chives.
Mix the first 4 ingredients and press into the bottom of a 9x13 pan. Bake at 350F for 20 minutes. Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top. Bake for 25 more minutes or until they start to brown at the edges. Sprinkle with powdered sugar when they come out of the oven, cool. Cut into squares and serve.
mix everything but the fruit together first. Then add the fruit and stir to coat. chill for at least 1 hour to let the flavors combine.
Sprinkle the chicken breasts with the onion powder, lemon pepper and salt. Saute the chicken in the butter for about 20 min, or till cooked through and tender. Remove chicken to a platter and keep warm. Measure the pan juices and enough chicken broth to make 1 cup liquid. Return the stock mixture to the pan and add the wine. Stir together the light cream and the flour till smooth. Add to the broth, cook and stir till smooth, thickened and bubbly. Stir in the Dijon mustard , stir till smooth. Return the chicken to the pan, or serve the sauce separately.
Shell and de-vein the shrimp; rinse well, pat dry, and set aside. In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes. Add the red chile pepper and cook, stirring, for 1 minute. Add the shrimp, then season to taste with salt and freshly ground pepper. Cook, stirring often, about three minutes. Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt. Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp). Serve immediately, sprinkled with chopped coriander, with saffron rice.
Heat oven to 350 degrees. Peel core and slice each apple. Place 1 apple into a blender and blend, adding enough water to make a juice consistency. Pass this apple/water mixture through a strainer and into another container so you get apple juice which is not grainy. Add the splenda and caramel syrup to the apple/water mixture. Toss apples with liquid and bake for about 25 minutes or until tender. Each serving can be topped with 2 tablespoons fat free cool whip (15 cals) if desired. Enjoy!
Preheat oven to 350. Heat oil in a small sauce pan. Add orange peel and fry until the pith (white part) is golden brown. Add anise seed to orange oil and fry for 2 or 3 minutes more. Strain the oil into a glass bowl and discard the orange and anise. Add shortening to oil. Stir till melted. Add wine to oil. Add sugar to oil. Place bowl of oil in refrigerator until cool. Add flour 1/2 pound at a time. Mix well. Roll out dough till about 1/2 inch thick. Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough. Place cookies on un-greased cookie sheet. Bake 10-15 minutes until golden brown. Let cool and dust heavily with powdered sugar.
Place flour,eggs and butter in a food processor and process to combine. Pour mixture into a pie plate. Top with the salmon, onion and pepper to taste. Sprinkle with cheese. Bake at 180 degrees C for 35 minutes or until set and top is golden brown.
In a quart jar, add strawberries, 1 cup sugar, and vodka. (I use frozen berries as the freezing process breaks down the cell walls, allowing you to get more juice). Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the berries, getting as much juice from the berries as possible. In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes. Add 1 teaspoon minced garlic and saute until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead; cover and refrigerate). Preheat oven to 450°F. Heat 1 teaspoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roast pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm. Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper. Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.
Mix all ingredients together. Benefits from sitting a few hours to blend flavors, but is also great right after being mixed. Dip, enjoy!
Place shredded zucchini in a colender set over a bowl. Add salt and toss to mix. Let stand for 30 minutes. Press zucchini with back of a spoon to press out excess moisture. Preheat oven to 325 degrees. Combine egg sub., onion, oregano, basil and hot pepper flakes in a large bowl. Stir in cheese and zucchini and mix well. Pour into a lightly greased 9" pie plate. Bake at 325 for 25-30 minutes or until golden and set. Serve right away or cool to room temperature and serve.
Lightly saute the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.  In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sauteed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.  Remove 1/2 of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.  Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.  Voila "Mexico jus' like I pictured it".
Fill a large saucepan with water and bring it to a boil over high heat. Wash and trim the beans. Add the beans to the boiling water and blanch for 3 to 4 minutes, until the beans are pliable but still crunchy. Drain the beans and run them under cold water. Pat dry with paper towels or a clean dish towel and place them in a shallow ovenproof casserole. In a medium saucepan, melt the butter over medium heat. Stir in the dry mustard, brown sugar, garlic and salt. Pour the butter mixture over the green beans, cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 375 degrees. Make a bundle of 8 or 9 beans, wrap half a bacon slice around each bundle, securing with a toothpick, and arrange in a single layer in the same casserole used for marinating. Bake, uncovered, for 45 minutes or until the bacon is cooked and the beans look wrinkled.
In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker. Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender. Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.
Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Melt 3/4 sup butter in large non-stick skillet over medium heat. Add sugar, 6 tableshppons water, salt, and spices; stir until sugar dissolves. Add all nuts; stir. Cook until liguid thickens and coats nuts, stirring often, about 4 minutes. Divide nuts and syrup between sheets; spread in single layer. Bake until glaze is golden and crisp, stirring often, about 15 minutes. Cool on sheets. Store airtight at room temperature.
Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside. Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil. Drain the pears, add to the mixture and cook for 3 minutes longer. Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.
Chill 1/3 cup (75ml) of the evaporated milk in the fridge until very cold. Combine remaining evaporated milk, tea bags, water and honey in a small saucepan over medium heat, simmer 5 minutes. Beat chilled 1/3 cup evaporated milk, sugar and vanilla until thick and frothy. Strain tea into warmed mugs. Spoon frothy mixture over top. Sprinkle with cardamom or nutmeg and chocolate shavings.
Rinse the Lemon Verbena and add leaves to a 2 quart jar of water. Set in the sun, as if making sun tea. Enjoy the infused favor of Lemon Verbena!
First, grease or spray a 9" cake pan, sides and bottom. Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast). Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water. You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed the holes. You'll end up with a very thin dough. Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour. Preheat the oven to 400A°F Remove the plastic wrap and bake for 25 minutes. When 15 minutes or so have passed, cut your orange in half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind. Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so. Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of the cake is well coated with the syrup. Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.
Cut pumpernickel into 2" squares, then make one diagonal cut to create triangles. Lightly toast pumpernickel triangles at 375 degrees for 3 minutes. Whip cream cheese with honey. (We recommend honey from your local farmer's market.) Place cream cheese mixture into a pastry bag fitted with a small star tip. Pipe cream cheese onto pumpernickel triangles and set aside. On a stove, warm raspberry jelly and green pepper jelly in separate pots. Heat over medium heat and stir until hot. Remove from heat and spoon hot jellies on the pumpernickel, placing a dot of each on top of the cream cheese.
Cut spaghetti into aproximately 3" to 4" pieces. Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all. Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella. Bake, uncovered, in preheated 325 degree oven for 40 minutes. Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.
Mix butter, oil and sugar until fluffy. Add eggs and mix again until of thick texture. Add cinnamon, orange zest and vanilla extract and mix again. Slowly add hazelnuts. Mix baking powder and flour and add to dough. Mash bananas (best using a fork) and add to dough. Mix until soft and creamy. Transfer dough to a buttered cake pan and bake at 175°C for about 35-40 minutes. Glaze: heat jam in a pot or in the microwave oven until liquid. Stain hot jam through a sieve (to avoid chunks on top of the cake). Mix, if desired, with rum. Brush hot cake with apricot mixture and let cool.
In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.
Place all in bread pan according to directions. Select Light setting and press Start. (Optional bake cycles: sweet bread and delayed timer).
Mixtas: Heat hot dogs. Cook cabbage in salted water until tender. Heat flour tortillas. Serve hot dogs on tortillas. Top with cabbage, guacamole and salsa, if desired. Guacamole: Smash avocados and mix until smooth. Add garlic salt and lemon juice. Mix well.