HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over crabs to stun them to prevent them pinching you. "Debark" and clean them (remove the top shell and gills), break in half. If you wish, remove legs and back fins. Fry the bacon in a large skillet, add crab pieces, onons, water, and if using, stewed tomatoes. Add salt and pepper to taste and simmer 15 minutes. Add okra and boil gently, stirring often, 15 to 20 minutes- or simmer until the okra is tender but the crab is still firm.
Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor. Blend until everything is incorporated well. In a separate container add all the rest of the ingredients. Be sure to dice the rest of the tomato's, cilantro and onion before adding. Best if left to sit in the refridgerator for up to 24 hours. Right before serving or eating season to taste. It may need some additional salt.
Preheat the oven for 375 degrees. Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the "lid" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins. While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked. When done, cool with the "lid" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!
Preheat waffle iron. In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix until just combined. Divide the batter evenly between three bowls. In one bowl, stir in the vanilla extract. In another bowl, stir in the melted chocolate until thoroughly combined. In the third bowl, stir in the strawberry powder and red food color if using. Coat the waffle iron with cooking spray. Take a heaping spoonful of the strawberry batter and pour it into a stripe in the waffle iron; use the back of the spoon to spread it into place if needed. Spoon a stripe of the vanilla batter next to the strawberry batter, spreading it into place. Put a stripe of chocolate batter next to the waffle batter. All three lines of batter should be touching each other--also you can pipe in each color using a piping bag. Close the waffle iron and cook according to manufacturer instructions; epeat the cooking process with the remaining batter. Serve the waffles with a drizzle of chocolate sauce, a dollop of whipped cream, and fresh strawberries.
MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water. Add yeast, corn oil, and a small amount of the flour. Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined. Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball). Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball. Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled). After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours. ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating. Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary. Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray. Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high. Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes). Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered. Add any other ingredient that you want to protect from burning. THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes. Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce. Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack. Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time. Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.
Boil potatoes until tender, drain and allow to cool for about 5 minutes. In a large bowl fold potatoes with veggies, eggs, seasonings. Gently mix in mayo until everything is well dressed, this may take the whole cup sometimes not. Keep chilled until served.
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside. Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche. Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Pre-heat the oven to 350°F Grease a baking tray and line it with parchment paper, then set aside. Mix the flour, salt, sugar, brown sugar, and cinnamon. Rub in the butter until the mixture resembles breadcrumbs. Add the grated apple and mix well with a wooden spoon. Add the milk and cold water, stir with a wooden spoon until you have a sticky dough. Either turn out onto a lightly floured surface and gently knead until smooth, about 4 times. Shape into a 15-20 cm (6-8 inches) round and placed on baking tray. Rub some flour on a sharp knife and score the damper into 8 wedges. Bake for 1 hour and 10 minutes. Tap the bread, and if it sounds hollow it's ready. Allow bread to stand on tray for 5 minutes, then transfer to a wire rack to cool the rest of the way. Slice and serve with butter, sliced banana and drizzled with maple syrup or golden syrup.
Wash and weigh the fruit. Put into a large pan with (1 pint for every 500g of fruit) water. Cover and let boil for 1 hour. Place a colander over a bowl. Transfer the fruit and its liquid to the colander, and let the liquid drain to the bowl below. Reserve the liquid. Chop the fruit into quarters. Remove the pips and set them aside. Chop the fruit into equal sized pieces - thinly or coarsely - depending on how chunky you like your marmalade. Wrap the pips in a muslin bag. Pour the reserved cooking liquid back into the pan and add the sugar. Use 500g sugar for the same weight of fruit. Stir the mixture over a low heat to dissolve the sugar, then boil the syrup for about 5 minutes. Use a metal spoon to remove any scum on the surface. Stir in the fruit and bag of pips. Continue boiling until the setting point is reached (this will be roughly 30-40 minutes). Stir occasionally to prevent sticking. Remove the pan from the heat, discard the muslin pip bag and skim the marmalade. Allow it to cool slightly before spooning it into sterilized jars. (To sterilize jars, put in oven at 100 degrees Celsius for 30 minutes).
Preheat oven to 350. I use my kitchenaid for this -mix melted butter with bananas. Add egg, vanilla, baking soda, salt, and Flax seed meal and mix well. add flour and the chocolate chips last. Pour into sprayed muffin tins, (I use a LARGE muffin tin and this recipe yields 6 large muffins). Bake 45 mins or until a tooth pick comes out clean (the 45 mins is for the LARGE muffins). Please note: I always add the flax seed meal and I try to remember the chocolate chips because it just gives them a little something extra (they tent to taste a little dry without the chocolate chips). I have omitted the sugar completely since I use VERY ripe bananas (if you want to add sugar it is 1 cup that I started with and then went to 1/2 cup and then reduced to none). I am slowly reducing the butter in this recipe, recently I reduced it to 2 tablespoons per batch. I always double if not triple this recipe!
Empty both boxes of jello into a large bowl and add boiling water. Stir to dissolve and let cool.(I set in refrigerator for about 10-15 minutes.). Add Miracle Whip and beat to a smooth consistency. Add cottage cheese and pineapple with the syrup. Mix and refrigerate until set up. Note-I have also made this with sugar free jello,1%cottage cheese,lite Miracle Whip, and pineapple in its own juice for a lower sugar/calorie/fat version and it works just as well.
Combine zucchini, sugar, Vanilla and oil. Add dry ingredients (sifted together if you'd like) and mix well. Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes. Cool 30 minutes. For frosting, melt butter in a saucepan on medium heat. Stir in sugar and milk, and bring to a boil, stirring frequently. Boil and stir 1 minute, then remove from heat. Stir in chocolate chips and marshmallows until melted. Add vanilla and quickly spread over brownies. Sprinkle with walnuts if desired.
Cut hard boiled eggs in half lengthwise and remove yolks. In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste. Fill egg whites with yolk mixture. Sprinkle with paprika. Chill at least 2 hours.
Drain the tofu very well and press out all the excess water using the plate press method or drying out in the microwave. I get about 8-9 width-wise slices per block, cut out about eight 1/2" thick pieces then place into a tossing bowl. Mix the other ingredients together to make a marinade and pour over the tofu pieces, tossing well to coat. Lay the tofu pieces out into a flat dish/container so they don't overlap, and freeze for about 40-60 minutes for both the marinade to soak in and the tofu to have a nice fish-like texture when it grills. Grill on each side for about 5-10 minutes or until that nice browned grilled look comes into place.
Put the pecans in a food processor and chop until fine. Add garlic, salt and cayenne pepper to food processor and process just till mixed well. Brush the salmon fillets with olive oil and roll in pecan mixture. Heat a large non-stick fry pan and lightly saute the salmon on one side until browned. Turn and saute until done. Approximately 5 to 6 minutes per side.
Preheat oven to 350. Blend cake mix and pudding in a large bowl. Add eggs, oil and water. Start on low speed, then 10 minutes at medium speed once ingredients are throughly mixed. Turn batter into a 10 inch tube pan. Bake 50 minutes at 350 or until toothpick is clean. Cool in pan on rack do not turn upside down. Using a 2 tined fork, poke holes 1 inch apart in the entire cake. Prepare glaze mixing powdered sugar and milk til smooth. Pour glaze over cake immediately and allow to cool in the pan.
Cut wings in half and divide into 4 batches. Dip in slightly beaten egg and then in flour. Divide the butter into 4 batches. Melt the butter in a 2 cup measuring cup and pour only a 1/4 cup into a 10" non stick frying pan. Fry the wings in butter on medium heat until a deep brown and crisp. Continue with the next 3 batches and then put wings in a shallow roasting pan and pour sauce over top of wings. Bake at 350 for 1/2 hour. Spoon sauce over wings during cooking.
Preheat oven to 350 degrees. Line 1/2 cup cupcake or muffin pan with lines. Mix mashed bananas, oil, egg and sugar in a large bowl. In a seperate medium bowl mix remaining 8 ingredients and whisk around to combine dry ingredients. Pour dry ingredients in wet and mix to combine fully. Fill cupcake pan about 2/3 way up and bake for 20-25 minutes or until toothpick test comes out with just a few crumbs. They are moist.
heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling. add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt. add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric. cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little. with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened. mix in lemon juice, stir well. pour into serving dish, garnish with mint leaves and serve.
Place bread slices on a work surface and remove crusts. Arrange salmon and avocado on top of two slices, dividing equally. Spread sour cream evenly over the other two slices. Season to taste with salt and pepper. Press slices together, cut into 4 squares and serve.
Put chopped pepper in water that you will be cooking pasta inches. Cook pasta as directed and drain. Combine chicken, pasta with peppers and marinara sauce. Put in 9x11 pan and top with mozzarella cheese. Bake at 350 for 10 minutes or until the cheese has melted.
Cook pasta according to package directions; drain. Meanwhile, heat oil in large skillet over med-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through. Serve over pasta; sprinkle with cheese and basil.
Fry hamburger with onion,and garlic,drain well. Add chopped potatoes to hamburger mix and put in lightly greased 9x13 baking dish. Combine next 7 ingredients and stir well. Cover dish with foil and place in 375 oven for about 1 hour. Doesn't hurt to remove foil and stir the casserole once during the cooking process. Take out of oven and top with shredded cheese and place back in oven till bubbly. All Done!
In a saucepan, combine 1/2 cup of butter, sugar, milk and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from heat and cool completely. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9x2-inch pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of the chocolate sauce. Freeze for one hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze for several hours or overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping if desired.
Preheat oven to 350F, spray 2 8x4 loaf pans with non-stick spray. In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. DO NOT OVERMIX. Fold in chocolate chips. Spread batter evenly in prepared pans. Bake for 50 minutes, or until toothpick test done. Cool for 5 minutes in pans. Remove from pans, let cool before serving.
Bring the broth, tomato sauce and basil to a simmer over medium heat. Add the angel hair and cook until just al dente. Add the fresh basil and cook for one minute more. Scoop into bowls and serve with a glug of olive oil and sprinkle of fresh Parmesan cheese.
Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill. Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate. Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly. Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.
Preheat oven to 350°F. Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside. Heat 1 tbs. olive oil in a skillet at medium heat. Saute garlic and shallots until tender. Add mushrooms to skillet and saute until tender. Then add prosciutto to skillet and saute until cooked through. Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture. Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks. Brush the bottom of a baking dish with remaining 1 tbs. olive oil. In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish. Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration. Remove toothpicks and serve.
Prepare Baked Pastry Shell; set aside. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls.
Layer the ice cream sandwiches on the bottom of a pan. On top of the sandwiches, cover with cool whip. Next, swirl the syrups over the cool whip. Last, add nuts and if desired add candies ( like m and m's. Put in freezer overnight. When ready to serve, cut in squares.
Spray 13 x 9 pan with cooking spray. Preheat oven to 350 degrees. Cut biscuits in half. Place in pan in 1 layer. Pour butter evenly over biscuits. Sprinkle sugars evenly over biscuits and butter. Pour ice cream evenly. Bake for 30 minutes. Cool slightly. Turn pan over onto serving platter.
Preheat oven 350 degrees F. Line a ccokie sheet with parchment paper. With a hand mixer, beat together egg, sugar, baking soda, cinnamon and vanilla. Beat in peanut butter. Drop dough by teaspoonful onto cooking sheet, pressing lightly with back of fork. Then press 3 chocolate chips on each cookie. Bake for 10 minutes. Take out of oven and cool for 5 minutes. Transfer to wire rack to finish cooling. Enjoy!
To make special sauce, mix ingredients in small bowl. Cover and place in refrigerator. Prepare buns by slicing top bun in half horizontally. Add this slice to a full set of hamburger buns to make one big mac bun. Roll two 2 ounce beef chunks into the size of two golf balls. Flatten atop wax paper, place another piece on top and set in freezer for a couple hours. When ready, cook on skillet for 1-2 minutes per side. Spread special sauce, shredded lettuce, and 1/2 teaspoon minced onion on top of bottom and middle buns. Place one slice American cheese on bottom bun. Place two pickle slices on middle bun. Put a piece of beef on top of middle and bottom buns, combine sandwich.
Combine flour, milk, eggs, and oil. Add salt. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter. Fill with your favorite filling. Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. Endless ideas.
Boil the tripe for for a couple of minutes then clean both sides of the tripe with a knife until it is completely clean of marks and film. Rinse and place it in a pot of cold water and bring to the boil. Leave to simmer for around 5 hours topping up the water every once in a while so the tripe is submersed at all times. The cooked tripe should be removed (keep the stock to one side) and cut up into small chunks, some prefer it minced. Add some salt to the stock along with the paprika, milk and oil and boil for a further 15 minutes. Finally add the tripe to the soup mixture and it's ready to serve. Serve in soup bowls or deep dishes along with salt, vinegar, chopped garlic and more roughly ground hot chili in separate serving utensils alongside. A basket of fresh bread is also customary. Notes: A rarity but this dish is not meant to be served with any alcoholic beverage. Its design presents itself be the Bulgarian cure for hangovers. However you might want to go on another binge just to get to try this again afterwards. Originally published in http://www.ourbulgarianworld.com.