HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Place chunks of bread in a greased 1 1/2 quart baking dish. Saute sliced onions in butter until soft. Pour onion/butter mixture over bread chunks. S& P. Beat eggs and milk then pour over bread/onions. Press bread down a bit. Sprinkle w/ cheese. Bake 45 minutes.
Brown ground turkey on high heat in a separate pan with salt and pepper a little olive oil. In a hot soup pot, begin cooking the carrots, onion, green pepper, jalapeno, and garlic in a little olive oil until fragrant. Add the salsa, tomatoes, beans, Worcestershire sauce, brown sugar and spices and stir until combined. Add the vegetable broth and cooked ground turkey, stir, and simmer covered on low heat for 45 minutes to an hour. Add the kale, stir until all of the kale is covered, and simmer on low heat for about five minutes, or until kale is soft but still green. Serve with topping of your choice, like chopped green onions, cheese, sour cream, etc.
Preheat oven to 350°. Butter a 9x5 inch loaf pan or line the pan with waxed or parchment paper. Streusel Topping: Stir together brown sugar, cinnamon, and flour. Add butter and blend with a fork until the mixture resembles course crumbs. Stir in nuts. Set aside. Bread: Whisk together flour, baking soda, and salt in a bowl and set aside. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs. Add dry ingredients, alternating with buttermilk and mix just until smooth. Fold in apples and nuts. Pour batter into prepared loaf pan. Top with streusel mixture. Bake 50 minutes or until a wooden toothpick inserted in center comes out clean.
Put all ingredients in a blender, blend on high 1-2 minutes, enjoy this frothy green dressing which will keep up to 3 weeks in the fridge.
Cut roast to fit a 4 quart slow cooker. In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Rub the mixture generously onto all sides of the beef. Place the roast in the slow cooker. Add in the undrained tomatoes, chile peppers, onion, and jalapeno peppers. Cover and cook on LOW for 8-10 hours. Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly). Add in the cilantro and season with salt/pepper if desired; stir to combine. Sprinkle cheese over the bottoms of each roll. With a slotted spoon, add 1/2 cup meat mixture on top of the cheese. Add a lettuce leaf and place tops of rolls over lettuce.
Heat the luscious honey just to tease (Liquefied); add raspberry preserves and whisk uniting together. Add the couple (honey and raspberry preserves) to a loving vessel (a large sexy pitcher). Kick it up by adding the brandy, orange juice and optional fresh fruit. Let macerate (foreplay) for 1 hour. Add lot of ice and top with bubbly champagne or your favorite bubbling wine wine. Pour into a champagne or wine glasses. Garnish with fresh berries and or frozen pomegranate seeds. Ahhhhh Love Is in the Air! That`s Amore! Drink well chilled. Here`s to a marriage made in Heaven. CHEERS!
cook bacon until crisp/tender and set aside. split the hot dogs lengthwise but not all the way through. butterfly the hotdogs on a lightly buttered pan or griddle. cook on medium heat for about 3 minutes. flip the hotdogs over. fold cheese slices in half on the diagonal and put on top of the hotdogs. add the bacon on top of the cheese. cook until cheese melts slightly. lightly butter the hotdog buns and add to the pan; lightly toast both sides. remove buns and add relish, top with the hotdogs.
In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatual until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2 inch thickness, then cut into rounds using a 2 1/4 inch ring. Roll each round as thinly as possible or to 5 to 6 inches diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over being sure to press the air out around the filling and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep fried.(poke a few times with a fork rather than cutting the slit) To Pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep fryer or a large heavy pot to 375 degrees. Once hot, add 1 to 2 pies at a time and fry until golden brown(they will float to the top when ready) approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. Mango Filling: Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. Chocolate Filling: Place the sugar, cocoa powder, salt and butter into a large zip-loc bag and squish to combine. Cut a hole in the corner of the bag. For each pie pipe 1 to 2 tablespoons of mixture onto the center of the dough. ***Note***. For a lunch type of pie, use left over stew, or hash instead of the sweet fillings, and cook as desired.
Cream butter for a minute, add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert.
In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended. Place the cranberry butter on a piece of plastic wrap & form into a log. Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm. Cut into rounds, then serve & enjoy!
Combine the butter, maple syrup, lime juice, cinnamon, and salt and pepper to taste and mix well. (Use immediately or store in an airtight container in the refrigerator for up to 1 week). Prepare a medium-low fire in the grill. Peel the squash, cut in half horizontally, remove the fibers and seeds, and slice about 1/2 inch thick. Steam the squash over boiling water until the flesh is just tender, about 10 minutes. Brush the marinade onto the warm squash. Grill until grill-marked on the bottom side, about 5 minutes. Check frequently; squash will char easily. If there are hot spots, you may want to rotate the positions of the pieces. Brush with the glaze, turn each slice, and grill until tender throughout and grill-marked on both sides. Remove from the grill, and brush on any remaining glaze. Serve hot.
In a medium bowl, combine cereals and dried fruit; set aside. Spray an 8-x-8-inch baking pan with non-stick cooking spray; set aside. (Optional -- I recently forgot to do this, and everything came up fine. Use your best judgment.). In a small microwave-safe bowl, combine remaining ingredients. Microwave at high 45 seconds or until peanut butter is melted. Pour peanut butter mixture over cereal mixture and toss to coat. Firmly press cereal mixture into prepared pan. Let cool completely. Cut into 16 squares.
Using a blender, puree 1 avocado, the buttermilk and scallion whites. Add the lime peel and three-quarters of the lime juice. With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth. Season with salt; refrigerate. Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl. Add the tomatoes, feta cheese, scallion greens and the remaining lime juice. Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips. Serve with the remaining tortilla chips on the side.
Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart bowl or a lidded (not airtight) food storage container. Combine the liquid ingredients and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor or a heavy duty stand mixer with paddle. The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 2 hours. You may notice lumps in the dough but they will be gone in the finished product. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours. Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 5 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 2 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times. On baking day, grease a non-stick brioche mold or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough (you can make a one-pounder as well). Dust the piece with more flour and quickly shape it into a ball. Place the ball into the prepared pan and allow to rest, loosely covered with plastic wrap, for about 1 hour 45 minutes. (dough should no longer feel cold and will have a bit of spring to it). Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack in the middle of the oven where your baking stone should sit. If not using a baking stone, a 5-minute preheat should be enough. Just before baking, use a pastry brush to paint the loaf's top with egg wash. Bake the loaf near the center of the oven for about 40-45 minutes. For smaller or larger loaves you will need to adjust the resting and baking times-a one-pounder should need only about 35 to 40 minutes in the oven. Remove the brioche from the pan and allow it to cool on a rack before slicing. If it refuses to come out of the pan, allow to rest in hot pan for 10 minutes and it should unstick to the sides and slide out.
To make the crust, preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan. Line the bottom of the pan with aluminum foil, and lightly grease the foil. Set aside. In the bowl of a food processor, combine the flour, sugar, and salt. With the machine running, add the butter pieces and continue to process until the mixture resembles very fine, moist crumbs. The mixture won't come completely together in the processor. Turn the crumbs out onto the prepared baking sheet and using your hands, gently press to form a smooth, even layer. Bake until the crust is a light golden brown, 30 to 35 minutes. Set aside. While the crust is baking, combine the butter, brown sugar, maple and corn syrups in a saucepan. Heat over medium heat, stirring constantly, until the butter has melted and the mixture is completely combined and smooth. Cook one additional minute, then remove from heat and set aside. In a large mixing bowl, whisk together the eggs, cream, vanilla and salt. Slowly whisk in about 1/4 cup of the warm sugar mixture to temper the eggs. Slowly whisk in another 1/4 cup, then slowly stir in the rest. When fully combined, stir in the pecans. Pour the pecan mixture over the prepared crust. Return to the oven and bake until the pecan mixture is bubbling and jiggles when gently tapped, an additional 20 to 25 minutes. Remove from the oven and place the sheet on a rack to cool completely. Lift the foil from the sheet to get the bars out of the pan. Cut into squares. Store in an airtight container.
Heat oil in a wok. Toss in red chillies. Allow to splutter. Add cumin seeds and allow to splutter. Add tomatoes, potatoes and salt to taste. DO NOT ADD WATER. Mix well, cover and cook until the potatoes are tender when pricked with a fork. Squeeze some fresh lemon juice on top of the cooked potatoes before serving, if desired. Serve hot with parathas or roti. You may serve raita as an accompaniment. Enjoy!
Preheat grill to medium-high heat. Arrange potato slices, onion slices and butter on a large piece of aluminum foil. Top with roasted garlic, chopped parsley, and season with salt and pepper. Tightly seal potatoes in foil. Place on preheated grill and cook 20 minutes, or until potatoes are tender.
Place all ingredients in the bread machine in the order recommended by the manufacturer. Select the 'dough' setting and press 'start.'. When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness. Grease a pizza pan and sprinkle with corn meal. Transfer dough to pan and let rise until doubled in size. Meanwhile, preheat oven to 375 degrees. Bake dough until just set--about 5 minutes. Remove from oven and add desired toppings. Continue baking to desired doneness.
When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat. Beat eggs with a fork. Beat softened cream cheese. Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well. Fold in basil. Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan. Pour custard over and smooth down. Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean. Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes. 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste. Cool until just warm, or serve at room temperature. It's good cold, too. You probably won't have leftovers; if you do, refrigerate.
Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes. Remove pork from the marinade, drip dry. Saute garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half. Add fresh pork liver if you prefer the fresh ingredient, cover and cook. Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally. Add peppers and adjust the seasoning. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
Put cranberries, clementines (with peel), ginger and sugar in food processor and pulse until finely chopped. Put in a dish and stir in Jack Daniel's or bourbon. Refrigerate at least 1 hour before serving, but preferably overnight.
Saute onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent. Add the sweet potato and pastes. Mix well. Allow for mixture to heat up. Add coconut milk and chili. Stir. Allow for mixture to heat up. Add all the spinach to the pot, but do not mix. Cover the pot. After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir. Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked. Serve over rice and add a sprig of cilantro on top.
Mix all together except cheese. Spread evenly in a greased 9x13-inch pan. Bake at 350° degrees for 35 minutes. Remove from oven. Sprinkle cheese on top. Return to oven and bake for 10 more minutes, or until cheese melts.
Mix milk and peanut butter until smooth. Stir in Bisquick and vanilla. Shape dough into 1-1/4-inch balls. Roll in sugar. Bake at 375°F for 8-10 minutes or until bottoms begin to brown. Immediately press kiss into each cookie.
Add all ingredients to a hot toddy mug and stir. Garnish with a cinnamon stick and a lemon curl. Enjoy!
GELATIN BASE. Mix jello and water and chill until syrupy (30 minutes est.). Slice bananas 1/8" thick, half or quarter each slice to your preference in salads. Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well. Pour into 9x9 or 9x12 dish and chill until firm (several hours). TOPPING. In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg. Cook on medium to medium-high heat until thick. Remove from burner. Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan. Spread Topping evenly over congealed salad. Chill some more for topping to set (1-2 hours). Serve in squares.
Grind cranberries and oranges, including peel; set aside. In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil. Reduce heat, cook and stir for 15 minutes or until thick. Remove from the heat; stir in nuts, if using. Set aside to cool. Meanwhile for crust: Combine flour, sugar and lemon peel in large bowl. Cut in butter until coarse crumbs form. Add egg yolks, vanilla and just enough water so dough holds it shape. Pat two thirds of dough into 13x9 pan -- Cover with cranberry orange mixture. Crumble remaining dough on top. Bake at 425°F for 20-25 minutes or until topping is golden brown. Cool and cut into bars.
Marinate wings in a mixture of shrimp sauce and honey, at least 30 minutes, but longer is preferred. To make the glaze, cook honey, shrimp sauce and water until syrupy. Coat the wings in flour and shake off excess; fry 8-10 minutes in hot oil, then drain on paper toweling. Drizzle with syrup.
Combine all ingredients in a mixing bowl (we use a Kitchen Aid) and pulse to mix to a dough like consistency. Transfer mixture to a well buttered 9 x 12 pan. Because mixture is very sticky I wet my hands and roughly mold to the pan. I then place a sheet of cling wrap over the mixture and smooth it out. Remove the wrap and place in an oven at 350 degrees for 12 minutes, or until the sides just start to appear done. Allow to cool completly before removing from the pan. Cut into bars and enjoy! I ran the nutrition analysis through another program that picked up the few left out here and there are 23 grams of protein in each bar!
In medium saucepan, melt butter; blend in flour, salt and pepper. Gradually stir in milk and cheese; cook and stir over medium heat unti thickened and smooth. Stir in sour cream; add macaroni; heat through (do not boil). Garnish as desired.
Vegetables -- In a large saute pan, heat to medium and add the olive oil and saute the onion and garlic and cook on medium, not too high, you want them to sweat more. Cook 4-5 minutes. Spices -- Add in the green chilies, salsa, cumin, chili powder, salt and pepper and mix well, still on medium heat. Now add in the beans and stir to combine. Just let it hang out and cook on low heat while you prepare your main course. As it simmers I often add just a little chicken broth for some moisture. Each time it is different, 1/4 cup up to 1/2 cup, depending on how long they simmer. After 5 minutes the beans are done, but if you are still waiting on your main dish to be ready, maybe add a little more broth as the beans simmer so they don't dry out. Right before serving -- taste for salt and pepper and stir in the cilantro. That's it!
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate. Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes. Stir in shrimp and heat through. Serve with cooked rice.
Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid. Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times. Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed. We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.
Preheat oven to 350°. In a large bowl, combine sugars and butter. Beat until fluffy. Mix in pumpkin, vanilla and egg. Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices. Then stir in nuts if desired. Cookie dough will be soft. Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet. Bake 10-12 minutes or until cookies are no longer wet. Rounded tablespoonfuls bake 11-13 minutes. When you remove them from the oven, they may appear under baked, but they will continue to set up--don't over bake. Transfer to a wire rack and cool completely. Cool hot sheets between batches.
Preheat oven to 350. Make the dough: Finely grind pecans in a food processor; set aside. Put mascarpone and butter into bowl of electric mixer fitted with paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Roll dough into 16 one-inch balls, and press into bottoms and up sides of cups of mini-muffin tins. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in toasted pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup. Bake until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Store in single layers in airtight containers up to 3 days.
Mix the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano and black pepper together in a small bowl. Coat the pork shoulder roast with the dry rub. Place the sliced onion and bay leaves in the bottom of your slow cooker, lay pork shoulder roast on top. Carefully pour water or chicken broth around the roast, making sure you don't disturb the dry rub. Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 3 hours. When the pork is tender, remove from slow cooker, remove and discard excess fat and shred with two forks. Reserve cooking liquid. Place shredded pork into a large skillet with 1 cup of reserved cooking liquid over medium high heat, stirring occasionally. Once liquid has cooked down completely, add canola or vegetable oil. Stir occasionally for 15-20 minutes or until the meat has reached desired crispiness. Serve in warm flour or corn tortillas with your favorite taco toppings. We serve ours cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage and lime wedges,.