HumbleIntelligence/food-ner-1-Million huggingface dataset:
The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain. Cover with another damp paper towel, and allow to drain overnight. If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight. Yogurt just gets better when in sets at room temperature; it's a living organism; it doesn't like the cold any more than you do! The yogurt should have drained down to about 2 cups, more or less. If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl. At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture. Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined. Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture. Add seasonings, and pulse or whisk until incorporated. Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste. If possible, refrigerate overnight before using. Note: If the dressing seems to need 'something' after setting, I often stir in a couple splashes of balsamic vinegar. This is definitely not part of the original recipe. Who had ever even heard of balsamic vinegar in the '60s?
Cut pork belly into 3cm cubes. Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl. Mix well and stand for 15 minutes. Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour. Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened. Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again. Add mushrooms and half the green onions and toss to combine. Transfer to a serving dish. Top pork with remaining green onions, coriander and sliced red chilli (if desired). Serve with steamed jasmine rice and steamed Asian greens. Suitable to freeze. Note: Prep time does not include the 15 minutes standing time.
Heat oil in soup pot, and saute the onions, celery and garlic for about 5 minutes. Add the carrots, cabbage, potatoes and herbs, and mix well. Add enough water to cover the veggies, plus another 2" of water, and simmer with the lid on for about 45 minutes, stirring occasionally (or not). Add liquid if necessary. Drop the whole tomatoes on top of the soup and leave them there for a few minutes while the skins get loose. Then remove tomatoes, slip off the peels, and cut into large chunks, which you then add to the soup. Simmer another few minutes, and season to taste.
Place dressing ingredients shallot through salt and pepper in the blender and puree. Drizzle in the oil mixture to blend. Place the salad ingredients into a large salad bowl and drizzle lightly with vinaigrette.
Combine all ingredients except chicken in a slow cooker. Mix until uniform. Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked. Transfer chicken to a large bowl. Shred with two forks. Return chicken to the slow cooker, and mix well.
In bowl, mix peaches, blueberries, flour, sugar and lemon juice. Spoon into buttered 9x13 baking pan. Combine topping ingredients. Mix well. Sprinkle over fruit. Bake in preheated 350 degree oven 35 minutes or until topping is golden brown and fruit is tender.
Have all ingredients at room temp. To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes. Watch carefully as nuts burn quickly. Preheat oven to 325 degrees F. In a medium bowl, combine the flour, baking powder and cocoa. Whisk to combine. Add almonds and stir to mix. In a large mixing bowl, cream butter, sugar and extract at medium speed. Add the eggs and beat until smooth- 2 minutes. Using a large spoon, stir the flour mixture into the creamed mixture until just combined. Turn the dough onto a lightly floured surface. With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide. Line a baking sheet with parchment paper. Transfer the log to the paper. Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high. Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes. Remove the pan from the oven to a cooling rack. Reduce oven temp to 275. Allow the log to cool for 15 minutes. Carefully place log onto cutting surface and peel away parchment and put paper back on sheet. With a serrated knife,'saw' the log into 3/4 inch slices- about 18. Place the slices cut side down onto baking sheet. Bake until dry and crisp 30-35 minutes. Remove from oven and allow to cool completely- 1 1/2 hours. They will continue to harden as they cool. They will store in an airtight container for one week. Optional: Drizzle thin streams of melted chocolate onto one end of the cookies. Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
Make Sausage Mix: Chop sage and garlic (or grate garlic on microplane) then in a medium bowl combine the maple syrup, sage, garlic, 1 teaspoon salt, paprika, onion powder, cayenne pepper, and black pepper. Add the pork and mix until thoroughly mix until fully combined, do not overmix. Transfer to a zip-top bag, or non-reactive container, with a cover; refrigerate 2 hours and up to 2 days. Form Sausage Patties: Using your hands, form the sausage mixture into 5-inch patties, about 1/3- inch thick. Heat a large cast-iron pan or griddle over medium-high until very hot, 6 to 7 minutes. Grease skillet with 1 tablespoon of vegetable oil. Cook sausage: Add the the sausage patties, gently pressing down with a spatula, in order to adhere to the pan. Cook, undisturbed, until bottom of sausage is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; and sausage is dark golden brown on other side,and fully cooked through, 2 to 3 minutes more. Transfer sausage to a plate and cover to keep warm. Cook Eggs: Remove skillet from heat. Using paper towels, wipe any excess oil, or sausage bits from the skillet. If skillet is smoking hot allow to cool slightly. Replace skillet on heat, over medium; add remaining 2 tablespoons of vegetable oil and sprinkle with remaining teaspoon salt. Gently crack eggs into a bowl, being careful not to break yolks. Lower bowl with eggs close to skillet. Carefully pour eggs, one at a time skillet, trying to spacing out evenly. Cook eggs until just set on the bottom 1 to 2 minutes. Using a thin spatula (you may have to use the spatula to slice the egg whites between the eggs to separate them). Carefully flip each egg and top each with a slice of cheese. Cover skillet with a baking sheet or pot lid large enough to cover eggs. Continue to cook until cheese has melted and yolks are still runny, or cooked to your preference 1 to 2 minutes more. Assemble Sandwiches: Split and toast sandwich buns. Dividing evenly, layer buns with eggs, and top each with sausage patties. Top each with bun tops and serve hot.
Salt and pepper the chicken pieces and prick them in several places with a fork. Puree the orange juice, achiote paste, garlic and spices and pour this mixture from the blender into a large bowl. Place the chicken pieces in this marinade and put them aside while you make the sauce. Put the chiles, in a saucepan with the 3 1/2 cups water and bring them to a boil. When they have reached the boiling point, turn down the heat and let them simmer, covered, for about twenty minutes. Puree them in a blender with the onion, tomato and salt to taste. Strain back into saucepan and simmer the sauce for about 10 minutes. If using mixiotes, soak them for 5-10 minutes until pliable. Into each mixiote or plastic baggie, put one avocado leaf, a piece of marinated chicken, a few potatoes and carrots, and a few spoonfuls of sauce. Tie each package with twine or string and, if using plastic baggies, wrap each bundle in foil, sealing well. Put water into a large pot with a rack (or, if you have one, a tamale steamer) and place the mixiotes on the rack. Cover tightly and steam 1 1/2 -2 hours. Thighs will take longer than breasts, so if you're using breasts, check one package after the first 1 1/2 hours. To serve, unwrap the foil if you used it, and place each mixiote in a soup or stew bowl. Each person unties and unwraps his own mixiote, letting the liquid flow into the bowl with the chicken. Serve with sliced avocado and tortillas. The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. If you don't live near a Mexican market where you can buy mixiotes, you can use papel para mixiotes, which are simply plastic baggies, a commonly used substitute. If you use plastic baggies, wrap each bagged bundle in foil before steaming. This recipe for Mixiotes serves/makes 12.
Marinade: In a bowl or sealable bag, combine all the ingredients. a . Salmon: Add the salmon to the marinade and coat well. Refrigerate for about 2 hours. Drain the steaks and pour the marinade into a small saucepan. Bring to a boil and simmer for about 5 minutes or until the sauce is syrupy. Set aside. Place the steaks, side by side, in a steamer (bamboo or a pan with holes on the bottom), placed on top of a pan of boiling water. Season with salt and pepper. Top the steaks with the green onions. Steam for about 8 minutes or until the desired doneness. Spoon the sauce over the salmon and serve with jasmine rice and green vegetables.
1.	In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning. 2.	Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil. 3.	Add dark brown sugar and stir until sugar is dissolved. 4.	Lower heat to low and cook for 10 minutes, stirring often. 5.	Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).
In a shakable container, combine the dressing mix, the mayonnaise and the milk. Shake until well blended. Refrigerate at least 30 minutes before serving. Enjoy!
Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes. Chop 2 sweet potatoes into medium sized chunks. Cook sweet potatoes with onion, garlic and ginger for about 5 minutes. Add water, roasted red pepper, chicken soup mix and spices. Cook for 30 minutes or until sweet potatoes are soft. Take pot off the heat. Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender. Adjust with spices and water as needed. Top with croutons and/or a little rum and enjoy!
Fry bacon in frying pan. I cut into bite sized pieces with scissors before frying. As bacon fries, chop onions. When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease. Saute onions in bacon fat til translucent. Pour into strainer, but not necessary to rinse or pat with paper towel. For me, straining is enough. Pour canned beans into 6 Qt Crockpot. Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well. Stir often. Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together. If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot. They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving. I taste them often as they're cooking and add more salsa and/or cumin to taste. We like to taste the cumin, but if you don't that's ok. Recipe is easily halved or doubled. I never measure anything- I add all ingredients for our taste preferences. Freezes VERY well and you can reheat in microwave or in crockpot once thawed. Leftovers are great the next day!
Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water. Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing). On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish. Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!
Wash chicken, trim loose parts and fat off. In a medium size bowl, beat the egg with the water. Put flour into 1 gallon zip lock bag. Season the flour with the house seasoning. Dip the chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot or cast iron Dutch Oven. Do not fill the pot more than 1/2 full with oil. To save cook time, partially precook chicken in 350 F oven for 20 minutes before "wash & flour". Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. House Seasoning is MAdCity Dale's Luv seasoning #520519.
Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside. Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form. Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature. Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon. Drain raisins and lemon peel and fold them together with the almonds into the batter. Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs. Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour. Bake in a pre heated oven (350°F) for 40 - 50 minutes. Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze). Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.
Mix all ingredients. By hand, pack as much on the pork as will stick. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate. Keep leftover rub in a tightly covered jar.
Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; with blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese.
Put olive oil in skillet and make sure the bottom is coated. Chop onion and saute 2-3 minutes or until translucent. Add squash, pepper and mushrooms. Cook until tender. Add sauce and kielbasa. Cook on medium for 20 minutes. Meanwhile, boil spaghetti in large pot. When spaghetti is done, drain well and add sauce, which will be nice and chunky.
In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano. Add water and garlic, mix well. Spoon batter into a prepared roll pan. Sprinkle garlic salt and garlic & herb spice blend over the rolls. Bake in a preheated 350* F oven for 20 minutes. Quickly remove the rolls, brush with egg whites, and place back in oven. Bake for an additional 5 minutes or until golden brown. Let cool on a wire rack before serving. Enjoy!
Remove tough ends from broccoli stalks. Also remove the large outer leaves and cut into florets, reserving stalks for another use. Place broccoli in a bowl or zipper storage bag. Combine remaining ingredients and pour over broccoli. Chill overnight, mixing occasionally.
in a 3 qt saucepan combine beans, potatoes and onions. add enough water to cover. bring to a full boil, and cook over medium heat stirring occasionally until vegetables are crispy tender (15 to 20 minutes). drain and return to pan, add remaining ingredients (except parsley). cook over medium heat stirring occasionally until heated through (10 to 12 minutes). stir in parsley and serve.
Preheat oven to 400°F. Cut 4" rounds from bread and place on non-stick baking sheet. Whip egg whites until stiff peaks form. Portion and mound beaten egg whites over bread rounds. Using the back of a spoon form a hollow in the center (top) of each mound. Place yolk of egg in the hollow. Bake in oven for about 10-15 minutes until yolk is set and white is lightly browned. Be careful not to overcook; the yolk should be firm. Remove from oven and place on serving dish. NOTE: Use a packet of dried Hollandaise mix to make the sauce. Drizzle Hollandaise sauce over the top and garnish with a dash of paprika. Create a stem to your "daisy" with the parsley sprig, or chop parsley and sprinkle atop. Serve for breakfast or as a fancy side dish to accompany fresh poached fish.
Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside. Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat. Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts. Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
Grease a 13x 9 x 2-inch pan. Combine flour or low carb baking mix, oats, salt and baking soda. Beat oil together with sugars and beat till fluffy. Add egg substitute or 2 eggs, peanut butter, milk and vanilla. Beat well. Add dry ingredients to beaten mixture, beating until smooth. Spread mixture in pan. Dot with jam or jelly and swirl. Bake at 350°F for 25 to 30 minutes. Watch closely! Let cool. Cut into bars.
Mix all ingredients together. Keep in refrigerator. You may substitute parsley for rosemary, if desired.
Place meat, water, onion and bay leaves in a large pot. Simmer covered until tender. Remove meat. Reserve 1 cup broth. Discard onion and bay leaves. Cool and shred meat. Melt butter in same pan and add chopped onion, saute. Stir in sugar, salt, mustard, catsup, vinegar, Worcestershire sauce and 1 cup broth. Add shredded meat and mix gently. Simmer 30 minutes. Serve on rolls.
Preheat oven to 350 degrees F. In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut. Drop by tablespoonfuls onto parchment-covered baking sheets. Bake about 11-13 minutes until golden brown. Cool completely on wire rack. Store in airtight container to keep the cookies soft and chewy.
In a small bowl shred or coarsely chop the chicken. In a large bowl mix together softened cream cheese with ranch dressing, garlic, onion and hot sauce until well combined. Add in the chicken; mix lightly to combine. Season with salt or seasoned salt if desired, adjusted the hot sauce to taste. Place in a greased baking dish. Bake at 350°F for 25 minutes or until heated through. Remove from oven and top with grated cheddar cheese; return to oven for 8-10 minutes. Sprinkle with chopped green onions and serve hot or warm with corn chips. Delicious!
Preheat oven to 300 degrees. Combine oats, cinnamon, and pecan pieces. In a seperate bowl combine honey, egg whites, and applesauce. Pour honey mixture over oats and stir to combine. Place granola on baking sheet and place in oven for 60-90 minutes. Stir every 10-15 minutes. Remove granola from oven when it is crunchy. Cool and stir in dried fruit. Store in ziploc bags or seal with a food sealer.
heat oven to 375*F. Grease and flour muffin tins, or use paper liners. in large mixing bowl, mix together all ingredients except nuts, blend until just combined. Do not over mix. Stir in nuts. Fill prepared muffin tins three fourths full. Bake for 18 to20 minutes, or until muffins test done. Cool in pan or on a wire rack. ENJOY!
Heat oven to 350*. Cream sugar, shortening, butter, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1 inch balls. Beat egg white slightly. Dip each cookie ball in the egg white; roll in the nuts. Place 1 inch apart on cookie sheet. Press thumb deeply in center of each. Bake until light brown, about 8-10 minutes. Remove from cookie sheet, cool. Fill thumbprints with jelly.