HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly. Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly. Set aside to cool. Store in the refrigerator in a clean container with a tight fitting lid. Makes about 3/4 cup. Enjoy!
Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker. Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours. Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use. When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.
Have an 8-inch springform pan ready. Remove ice cream and gelato from freezer. Let stand at room temperature 15 minutes or until soft and spreadable but not melting. (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each. Stand around sides of pan, narrower KitKat-inscribed side against pan. Coarsely chop remaining 9 KitKat bars; make 3 equal piles. Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom. Sprinkle with 1 pile chopped KitKats. Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream. (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month. Just before serving; Remove pan sides and garnish as shown. To make clean cuts, dip a long, sharp knife in hot water between cuts. FYI KitKats are sold in several sizes. For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.
Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind. Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight. Add parsley; toss to combine.
In a mixing bowl cream butter and sugar. Add eggs and vanilla, mix well. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into 4 equal portions; shape each into 12 x 3/4- in log. Place 4 in apart on greased baking sheets. Make a 1/2 in depression down center of logs; fill with jam. Bake at 350 for 15-20 minutes or until lightly browned. Cool for 2 minutes; cut diagonally into 3/4 inches slices. Remove to wire rack to cool completely.
Melt butter in sauce pan. Add 2-3 cloves of garlic to the butter. Sautee prosciutto in pan with no oil until browned. Add cream cheese whisk until chunks are melted. Add heavy cream. Whisk and blend. Add grated cheese. Whisk until melted. Add nutmeg. If cheese is too thick add lemon juice to separate the cheese to blend with the cream. Add ham to sauce, let stand for 15 minutes, whisking every few minutes. Mix sauce over noodles in large bowl. Serve hot.
Brown ground turkey with onion, pepper and garlic until no longer pink. Do not drain. Add tomatoes, chile powder, salt and worcestershire sauce. Stir to combine. Bring to a boil and then cover and simmer for 1 hour. Stir in kidney beans and simmer another 15 minutes.
Heat oven to 350°F. Place butter in a 13x9 inch baking pan; place in oven to melt. Place onions in baking pan; toss in butter. Roast 10 minutes. Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper. Place chicken evenly in the pan; spoon onions and broth mixture over each breast half. Season with salt and black pepper. Cover pan with foil; bake until chicken is almost done, about 20 minutes. Meanwhile, cook linguine according to package directions until just tender, drain. Transfer chicken to a plate. Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well. Place chicken on top of pasta-spinach mixture. Bake, uncovered, to heat through, about 10 minutes.
In a medium saucepan over medium heat, stir together first five ingredients. Bring to a boil but stir frequently. Once sauce boils, remove from heat. Pour into a heat proof bowl and refrigerate for 1 hour. This can be made ahead which makes this recipe very nice. It can be refrigerated up to three days. Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce. On side of cream cheese, place fresh rosemary sprigs and fresh cranberries. Serve with assorted crackers.
Brown beef, celery and onions. Add remaining ingredients. Bake at 350 for one hour.
Preheat oven to 375°F Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.
Preheat oven to 300 degrees--you MUST do it now. Also, gather a cooking mallet, kitchen mixer, masking tape and Bible. Read John 19:1-3 ~ Jesus was beaten for our sins; beat the nuts with a cooking mallet; set aside. Read John 19:28-30 - Jesus drank something like vinegar (gall), sniff the fragrance, dip finger in and taste, too; place the vinegar in a mixing bowl. Read John 10:10-11 - Egg whites symbolize Jesus' holy, innocent life; add whites to the bowl with the vinegar. Read Luke 23:27 - the bitter tears of the women; taste a few grains, remember your own sins; add the salt to the bowl. Read Psalm 34:8 and John 3:16 - Sweet salvation! Taste and see; add to the bowl. Crank up the mixer and let it go while you read from Isaiah 1:18 and John 3:1-3; let the mixer go for about 12-15 MINUTES; this needs to be VERY stiff! Read Matthew 27:57-60 - Fold the nuts into the egg-sugar mixture; this symbolizes the rocks in the garden. Using a scoop or knife & spoon, drop by spoon into mounds (to resemble a rocky tomb); put into the oven and turn it OFF! Read Matthew 27:65-66 - The tomb is sealed; use two pieces of tape (5-6 inches long) to "seal" the door edges (symbolically). Read John 16:20 & 22 - Consider these passages, then go to bed! NEXT MORNING: Read Matthew 28:1-9 - Jesus is risen! Behold--the empty tomb! Unseal the oven door, take out the cookies, break or bite one in half -- it should be hollow inside---empty---just like the Tomb! He is risen! He is risen indeed! Hallelujah!
Melt butter in medium saucepan over medium/low heat, allow it to burn only slightly for flavor. Whisk White Pepper and Cornstarch into Cream and set aside. Cook garlic for about 4 minutes or until soft but not browned and mash with a fork and let cook 1 more minute on Medium to Low heat. Add chopped shrimp and onions. Cook until the shrimp just starts to turn pink, about 2 minutes. Briefly stir cream mixture and pour into frying pan. Bring mixture to a simmer. Stir often to keep from burning. Add the Parmesan cheese and simmer sauce for 10 minutes until sauce has thickened and is smooth. When sauce has thickened, add the Mozzarella cheese and stir until smooth. Stir quite often to again keep from burning and let simmer for another 3 minutes. While the sauce cooks, boil noodles for about 10 minutes or until tender. Drain well and hit with cold water to stop the cooking. Add Tomatoes and Mushrooms to sauce mixture, then add the noodles and stir well. Turn off the heat and let sit for a few minutes to cool and thicken. Spoon onto plate and serve with Cabernet Sauvignon and a light salad.
Dissolve yeast in warm water in a small bowl and set aside. Sift next 5 dry ingredients together in a large bowl. Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well. Store in covered container or ziploc bag in refrigerator until ready to bake. Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.
Preheat oven to 375 degrees. Spray a non-stick loaf pan with cooking spray. In a large bowl, combine the dry ingredients and mix well with a wire whisk. In a small bowl combine the lemon juice and milk. Let sit for 1 minute. Add honey to soured milk and then add to dry ingredients. Mix until all ingredients are moistened. Pour mixture into prepared pan. Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds. Bake 35 minutes or until crusty and brown. Remove to a wire rack and cool.
In a heavy medium saucepan over very low heat, combine chocolate chips and evaporated milk. Cook until chocolate melts completely. Remove from heat and stir in graham cracker crumbs, confectioners' sugar, 1/2 cup pecans and extract (or liqueur). Let stand 30 minutes. Form into one-inch balls and roll in remaining pecans. Refrigerate at least one hour or until well chilled.
Preheat oven to 350 degrees. In a bowl, combine pancake mix, milk, oil and egg. In an 8-inch ovenproof skillet, melt butter over medium heat. Stir in brown sugar,cinnamon and apple slices. Saute until sugar is dissolved. Pour batter over apple mixture. Cook uncovered, over medium heat until bubbles form on top of pancake. Place in oven and bake, uncovered, at 350 degrees for 12-17 minutes or until golden brown. Invert onto a serving platter or large enough plate. Serve with syrup.
Cream butter and sugar until light and fluffy. Add beaten egg and salt. Add sifted flour and milk alternately, mix to a soft dough, add sultanas. Turn on to lightly-floured surface, knead slightly. Roll out to 2 cm thickness, cut with round scone cutter. Put scones on greased oven tray, bake in hot oven (230 C) 7 to 10 minutes.
Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.
Fry bacon until crisp. Drain and reserve 1/4 cup of drippings in pan. Mix salt, pepper, sugar and corn starch together. Add to drippings. Mix vinegar and water together. Add this slowly to mixture and cook on the low heat stirring constantly until thickened. Stir in drained beans very carefully. Add fresh onions and cook 15 minutes over medium heat. Turn into casserole dish and crumble bacon on top. Bake 25 minute at 350°F or refrigerate until the next day and bake. This recipe is best when reheated the next day in the oven.
Place meatballs in slow cooker. Combine and mix ketchup, brown sugar, garlic powder, and liquid smoke. Pour sauce over frozen meatballs. The system would not let me put "Large" bag of frozen meatballs so I estimated 8 cups -- Whatever bag you have in your local freezer is fine, I usually get the one from Costco! Cover and cook on high for 4-5 hours. Enjoy!
Cook pasta according to package directions, rinse under cold water and drain. In a bowl, combine lemon, chili pepper, half the basil and cilantro, add oil and mayonnaise and whisk until thick, season with salt and pepper. Add pasta, shrimp and avocado to a large bowl, gently stir in the dressing and garnish with the remaining basil and cilantro.
Preheat oven to 350 degrees. Mix flour and baking powder. Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy. Stir in flour mixture, blending well. Stir in ground almonds and lemon rind. Turn dough onto waxed paper (mixture will be sticky). Shape into a ball. Chill 4 hours or overnight. Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin. Cut into rounds with 3 inch cutter. Cut out 1/2 inch circles from half of cookies. Bake at 350 for 15 mintues or until lightly browned around edges. Cool completely. Heat preserves in small saucepan. Spread layer of preserves on solid cookie and top with cookie with hole in middle. Sprinkle with powedered sugar and put a dab of preserves in hole. Store in airtight tin.
Drain Juice into saucepan, add milk, celery, onion, pepper and worchesire, cook until veggies are tender, but do not let boil. Add oysters and butter, simmer for about 10 minutes or until the edges of the oysters curl and the butter melts, but do not boil.
Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil. Add the chicken and marinate for as long as possible. Grill until chicken is cooked through. Keep warm. If you prefer you can cut the chicken into small pieces before you marinate it. To make the risotto bring the chicken stock to a simmer. Keep hot on a low gas. Saute onion and garlic in olive oil. Add rice and stir until mixture is coated in oil. Add more oil if necessary. Add wine and stir until absorbed. Add half of the lemon juice and stir until absorbed. Add chicken stock, one ladle at a time and stir until all liquid is absorbed. If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender. Place spinach leaves in a colander and blanch with boiling water. Drain and transfer to a bowl. Stir through remaining lemon juice and finely chopped lemon rind. Stir spinach mix through risotto. Season to taste with sea salt and cracked black pepper. Slice cooked chicken into small strips and stir through risotto. Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
Whisk together egg and pineapple juice. Lightly stir in flour and nutmeg to make a thick batter. Dip pineapple rings into batter. Fry in hot oil until lightly browned about 350 degrees Fahrenheit.
In a medium to large pot, heat 1/2 tsp olive oil; brown ground beef, onion and garlic. Add broth, tomatoes, veggies and seasonings. Bring to a boil; simmer, cover and cook on low for 15 minutes to 30 minutes. Discard bay leaf, serve.
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes. Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
Preheat oven to 350°F Coat a bundt pan with nonstick spray. Beat cake mix, water, oil, eggs, vanilla extract, and pudding mix on low speed until incorporated. Beat 2 more minutes on medium speed. Stir in the orange zest and pour the batter into the pan. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes. Take out and cool completely. Drizzle warm frosting over cake or sprinkle with powdered sugar. Enjoy!
To make the mayonnaise: mix together the mayonnaise, chopped herbs, and Tabasco sauce to taste; set aside. Split each English muffin into 2 halves; toast the muffins until golden brown. Spread each half with a liberal tablespoon of the mayonnaise. Arrange the lettuce on top of the mayonnaise on the 4 muffin bottoms, adding enough to show off a green fringe for each sandwich. Pile on equal portions of bacon and tomato for each sandwich, salting the tomatoes lightly. Top with fried eggs, if desired, and crown with the remaining muffin slices.
Mix all ingredients and let sit 1/2 hour to let flavors develop. If you like your sauce a little thinner just add a bit of milk or water and mix it.
Whisk the eggs, slowly adding sugar until the mix becomes a light and airy. Melt the butter slowly without burning it (for example in the microwave) and let it cool down, and add it to the mixture, along with the grated lemon peel. Mix the flour, vanilla essence and baking powder and add it to the mixture. Line a large baking tin (lasagna dish) with greaseproof paper: cut the paper to 2" (5cm) larger on each side than the base of the tin, cut into each corner and press down into the tin. Pour the mixture into the tin. Peel and core the apples, cut into wedges (about 4mm thick at outside) and push them down vertically into the cake mix, so that the curved outsides face upwards towards you, and the sharp insides point downwards into the cake, like teeth. The slices should be completely buried in the cake mix, or they will burn. Sprinkle a little sugar on top of the apple slices. Bake at 175'C for 45 minutes. Allow to cool partly in the tin before removing to cool down on a wire rack.
Measure the flour into a bowl. Add the salt and the lukewarm water to the flour, adding the last 1/2 cup of water slowly until you have the right consistency. Mix the dough together with a fork or wooden spoon until it forms a ball. Knead the ball of dough until it's smooth and not sticky. Cover the dough ball with a towel to retain moisture and set aside for 1 hour. Break off pieces of dough from the main dough ball and roll them in 1 1/2-inch balls. Place a piece of heavy plastic wrap on the tortilla press, put a dough-ball in the center of the tortilla press and cover it with another piece of heavy lastic wrap. Bring down the top of the tortilla press and push the handle down. Open the press and carefully remove the plastic wrap from the top of the tortilla dough. Slide your hand under the tortilla and flip it over to your other hand. This makes it easier to remove the plastic wrap. Repeat the process until you have made tortillas from all of the dough. To cook the tortillas: Preheat cast iron griddle (comal) or cast iron skillet and when it's very hot, place a tortilla on it. Flip the tortilla over when it begins to get dry around the edges. Cook it until it begins to puff up on the top. Tap the tortilla with your fingertips lightly to make it puff evenly. Allow it to cook for 1 1/2 to 2 minutes before removing the tortilla from the heat. Wrap the tortillas in a clean towel or napkin and serve with your favorite food.
Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan, and stir together with the melted butter. Add the chicken into the pan, and continue to cook until the chicken is about half done. While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente. Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done. Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done. Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through. Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with green onions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.
Preheat oven 350'. In large bowl combine yellow cake mix, mand. oranges, eggs, and oil.(Do Not drain juice from oranges). Mix well. Pour into greased and lightly floured 9x13 cake pan. Bake for 30min. While cake is baking, combine in large bowl, crushed pineapple,(Do Not drain juice),coolwhip, and pudding. Mix well. Put in refrigerator. After cake is done and completely cooled, frost with coolwhip,pudding, p/a mixture. Place finished cake into refrigerator for 1-2hrs. and serve.
mix ground chicken, bread crumbs, eggs, 1 cup parmesan, minced garlic,garlic salt, black pepper, cayenne pepper, onion powder, mix well. take half of meat mixture and put in bottom of large loaf pan. then we layer the middle. 1 cup parmesan cheese, 2 oz. gouda, 3 oz. ham, 3 oz. french fried onions. then repeat same layer agian. top with remaining meat mixture and press around sides of pan to enclose the layers. bake in preheated oven at 375 degrees for about 1 hour. use meat thermometer if possible.
Preheat oven to 325 degrees. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large log, about 4" x 12". Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller). Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.
Preheat oven to 425 degrees. Cook the sausage over medium heat. Remove to a plate. Add the celery, carrot, and onion to the pan. "Sweat" for ten minutes. Combine all ingredients except bread and butter in a casserole pan, crumbling the sausage. Top with bread and cover with foil. Bake for twenty minutes, then remove foil, drizzling butter over the bread. Bake uncovered for and additional 8-10 minutes, or until bread is golden brown. HINT: We have also substituted pre-buttered garlic bread from the store, placing it butter side up, for the same effect with even more flavor.
Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla.
In a microwave safe bowl, combine all ingredients. Add enough water to cover mixture by 1/2 inch. Stir well. Microwave for 1 minute. Makes 1 yummy serving.