HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour and cream of tartar. In mixing bowl, cream butter and sugar. Beat in egg. Gradually add flour and cream of tartar mix, beating just until mixed. Stir in candied cherries and pineapple, chopped raisins, nuts. Divide dough in half. Roll each half into a log about 2 inches in diameter. Wrap in waxed paper. Freeze til firm. To bake, slice cookie rolls in 1/4 inch thick slices with sharp knife. Place on greased baking sheet. Bake at 375 for 12 to 14 minutes until lightly browned on edges. Cool on rack.
Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain. Cut chicken into 1/2--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large saute pan and saute chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside. Heat remaining 1 tablespoons olive oil in same pan and saute garlic until translucent. Do not allow it to brown. Add the washed spinach and saute until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely. Add drained pasta, chicken and juices to saute pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper. Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water. Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water. Peel off skins and cut in half. Spray 9x13 pan with non-stick cooking spray. Preheat oven to 375 degrees. Place tomatoes cut side down. Sprinkle onions and garlic over tomatoes. Drizzle 1 table olive oil over mixture and roast for 45 minutes. Place tomato/onion mixture in blender and blend until smooth. Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil. Season with salt and pepper. Simmer for 15 minutes stirring occasionally. Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche. Garnish with basil leaves.
Place dried porcini in a bowl with the hot water; let stand for 30 minutes. Lift the porcini out of the water and squeeze them to extract more liquid. If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter. Set the soaking liquid aside; chop the porcini. In a skillet, melt the butter over medium heat. Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes. Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker. Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste. Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender. Just before serving, stir in the wine and cream; add salt and pepper to taste. Ladle the soup into bowls, sprinkle with cheese and serve.
Coat chicken with 2 tsp lemon pepper, salt, coriander. Coat zucchini lightly with oil and 1 tsp lemon pepper. Heat large pan on medium heat. Add 1/2 tbsp butter and 1/2 tbsp oil to pan and saute zucchini 5-8 minutes then remove. Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes. Add chicken and brown on both sides, then remove. Add remaining oil and rice, cook until clear with a small dot of white in the kernels. Deglaze pan with wine. Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente. Add remaining butter and parmesan to rice to finish.
Peel and core the squash and apples. Chop the squash and apples with the tomatoes and onions. Put this mixture into a saucepan with the remaining ingredients. Cook over a low heat, stirring constantly, until the sugar is dissolved. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. Pour into warm sterilized jars and seal.
Combine first 9 ingredients; shape into 4 patties. Place on grill and close lid. Grill over medium-high heat 7-8 minutes on each side or until desired level of doneness. Top patties with cheese and grill 1 more minute or till cheese melts. Place muffins on grill, cut sides down, and grill 1 minute or until lightly toasted. Top each burger with 2 Tbsp pasta sauce and a sprig of fresh basil.
Cook beans for 7 minutes in boiling water or until tender crisp. Drain; rinse with cold water. Toss beans with dressing, cheese, onion and dill in large bowl. Serve immediately or refrigerate for several hours.
Unwrap cheese and set in the center of a large piece of heavy-duty aluminum foil, about 12 by 12 inches. Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes. Close the foil by wrapping the sides up around the cheese and sealing it at the top. Place wheel in the embers of the campfire, at the edge of the fire where the logs are smoldering and covered with a layer of gray ash (not in a direct flame). Cook, turning wheel occasionally with the tongs so all sides spend some time near the embers, until cheese is soft and melted, about 10 to 12 minutes.
If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy. Meanwhile, heat a pan to medium heat. Add the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce. Heat a medium sauce pot, add oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften. The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes. Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened. Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished. Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk. Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.
Peel and dice apples. Place apples in a crockpot. Mix Splenda and cinnamon in the water and pour over apples. Cook on low 4-5 hours or until apples are soft. Serve warm with fat-free or sugar-free cool whip.
Place white beans in large pot full of cold water. Bring to a boil; drain. Cover beans again with cold water and bring to a boil. Add the bacon and sausage and simmer very slowly over low heat for one hour. Heat the olive oil in a separate pan and add the onion. Cook 2-3 minutes and then add the garlic. Mix together and remove to a flameproof casserole. Add the white beans drained, the bacon, salt, pepper and 1/4 cup water. Cook very slowly until the beans are done, as long as two hours, depending on the beans.
Heat oil in a frying pan and saute the onions and mushrooms until soft, about two minutes. Add the water, tomatoes (with all their seeds and juice), garlic, oregano, basil, parsley and hot sauce. Simmer over low heat for 6-10 minutes or until tomatoes are soft and enough water has evaporated to form a relatively thick sauce. Add salsa and chicken. Simmer until heated through. Cook pasta of your choice (I like fusilli or penne) until al dente. Serve sauce over hot pasta, top with parmesan cheese and freshly ground black pepper.
Brown ground meat until pink. Drain off grease. Add onion, garlic, soy sauce, salt, and pepper. Cook 5 minutes. Add remaining ingredients. Stir and simmer for 1 to 2 hours. Salt and pepper to taste. If mixture thickens to much add more water. Serve with corn chips and cheese, cornbread, or garlic bread.
Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat. As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.
Place champagne flutes on ice or in the freezer to chill. Pour Ice Cider into chilled flute. Top with champagne or sparkling wine, and cranberry juice. Garnish with 2 frozen cranberries in each glass.
Add ingredients to bread machine in order suggested by manufacturer, adding the apple with the flours. If dough is too dry or stiff or to soft add more liquid or flour in 1 teaspoon increments, adding no more than 3 to 4 teaspoons liquid or flour. Recommended cycle; Whole wheat/whole grain or basic/white cycle, light or medium/normal color setting.
Put 2 6-oz. packages of lime jello into large mixing bowl. Add 5 cups of boiling water and stir until jello is melted. Stir in the 12-oz. can of frozen Limeade concentrate. Mix until the Limeade is thoroughly melted. Put bowl of jello into the frig until slightly thickened. After slightly thickened, add container of thawed Cool Whip. Blend with a mixer until creamy. Return to the refrigerator until set.
Preheat oven to 400°F. Saute onions in butter over medium heat, until tender. Add beef, carrots, peas, and gravy. Heat thru. Add salt and pepper to taste. Pour into baking dish. Add egg yolk to mashed potatoes and beat well. Spoon potatoes over beef and veggie mixture. Bake for 30 minutes, adding sprinkled shredded cheddar cheese on top for last 15 minutes of baking. Bake until potatoes are nice and brown and gravy is bubbling.
Position the oven rack in the lower third of oven. Preheat oven to 425°F. On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling. In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt. Spoon the mixture over half of the dough circle to within 1/2-inch of the edge. Fold the dough over the filling to close, crimping the edges to seal. With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven. Sprinkle the top with the mozzarella. Bake for 20-25 minutes or until the crust browns. Cut in half. Heat the tomato sauce and serve with the calzone.
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes and reduce heat. Add basil, sugar, oregano and simmer about 40 minutes. Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste. Sprinkle with salt substitute and pepper before serving.
Preheat oven to 90°C. Take aluminium foil and wrap tortillas in it. Warm in the oven for 10-15 minutes. Heat oil in a heavy non-stick skillet on medium heat. Toss in chicken and saute for 8-10 minutes or until browned. Add onion and garlic. Saute for 3 minutes. Fold in the next 7 ingredients. Increase heat and bring to a boil. Cover skillet once it comes to a boil and reduce heat. Simmer for 20 minutes or until the chicken is tender. Stir in lime juice. Transfer to a platter. Sprinkle pine nuts over it and keep warm. Serve chicken wrapped in warm tortillas with salsa. Enjoy!
Mix ingredients together and add to a clean spray bottle. Spray and "wet" your BBQ meat. Seal the meat in a plastic bag and refrigerate at least 4 hours or overnight. Grill the meat over indirect heat according to your recipe, spraying every 15minutes during the cooking time. Remove meat from grill and serve.
Peel, section and remove membranes from oranges. In a large bowl, combine lettuce, orange sections, red onion and peanuts. In a blender combine remaining ingredients and blend on medium speed until smooth and creamy. Pour dressing over salad and toss.
Preheat oven to 325 degrees fahrenheit. Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract. Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries. Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full. Bake muffins for 30-40 minutes.
Cut butter into pieces and place in a pan to melt. Add white sauce mix and blend thoroughly with a whisk. Add cream and beat until the ingredients are almost boiling, stirring frequently with a whisk. Simmer for 4 minutes, stirring constantly to prevent scorching. Turn off heat. Blend in sifted Parmesan cheese, using whisk to thoroughly incorporate. Serve over your favorite pasta.
Mix mayonnaise, sugar, lemon juice and salt together. Stir in apples, celery and walnuts together. Serve chilled.
I wash and score the cucumber with a fork along the entire lenth of the cucumber, all the way around, to make a design Slice thinly and set aside. Combine cream cheese, Good Seasonings Italian mix and Tabasco sauce. Spread cream cheese mixture, generously on each slice of cocktail bread, place slice of cucumber and sprinkle the top with dill.
Cut slits in pork and place in crock pot. In separate bowl, mix chicken gravy packets, marinade mix packet, water and oil. Pour over pork. Sprinkle Cajun seasoning on pork. Cook 8-10 hours. If possible, cut pork and stir gravy over pork during cooking. Serve gravy over mashed potatoes. NOTE: If you can not locate the marinade mix, you can order online at: www.yourfoodstore.com.
Stir salt into eggs, coat duck strips in egg and let sit for 1 hour. Preheat oven to 350°F. Heat butter in a large fry pan, brown duck strips lightly, remove and place in a baking dish. Place sliced mushrooms on top of duck then top with cheese and mushrooms. Pour chicken broth and leftover butter from fry pan over the top of the entire dish. Bake for 45 minutes. Remove from oven, squeeze 1/2 lemon over the top and serve.
Place vegetables in the bottom of slow cooker. Top with chicken. Add soup and broth. (No need to mix). Cover and cook for 4 to 6 hours on low.
Heat oil in a skillet or wok over high heat; add ginger and cook, stirring often, until fragrant, about 1 minute. Add chicken and toss to coat with the oil, stirring occasionally, until lightly browned, about 7 minutes. Remove breast meat and transfer to a plate. Add wine and bring to a boil; reduce to medium low and simmer, covered, about 30 minutes, stirring occasionally. Return breast meat and cook 15 minutes; season with salt.
Combine flour, Splenda, baking powder, salt, 1/2 tsp garlic powder and gradually add milk to form the soft dough. Flour a flat surface and knead the dough gently 4-5 times. Roll with a rolling pin into a rectangle about 10" x 5" and cut into 12 breadsticks. Mix melted butter with the remaining garlic powder and parmesan cheese in a large bowl or dish and dip the breadsticks and coat well with the butter mixture. Sprinkle with more grated parmesan if you like. Bake at 450°F for 15 minutes. Remove and brush on with any remaining butter.
This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth. Dump the contents of the food processor into a very large bowl and stir until blended. Store in individual Mason jars or large plastic containers with lids. If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking. Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots. Eggplant Aioli: Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.
Preheat over to 350 degrees. Cut off top of pumpkin. Clean out insides. Combine all incredients except pumpkin. Stuff this mixture into the pumpkin. Bake for 1 hour or until pumpkin is cooked.
Cream butter, cheese and sugar. Add vanilla, lemon juice and gelatine. Check the taste for lemon and add more accordingly. Line a slice tin with one layer or Lattice biscuits (glazed side down) and spread mixture over them evenly. Place remaining biscuits on top (glazed size up) making sure they are in line with the bottom layer of biscuits. Place tin in the fridge until lemon mixture sets and cut out into individual biscuits (like a sandwich).
Mix the ingredients together and allow to stand in a cool place for three hours. Bring to a boil and cook for 30 minutes. Pour into a crock, cover loosely and allow to stand for two weeks in a cool place, stirring well every day. Strain, fill sterilized jars and seal using the water bath method.
Mix butter, sugar and milk in sauce pan. Boil for 2 minutes. Add remaining ingredients and stir until thick. Spread in an 8 by 10 pan. Let Cool.
Saute onions and garlic in olive oil, add ground turkey. When browned, add remaining ingredients. Stir till cheese is melted. Mound on top of cut zucchini and sprinkle grated cheese on top of each stuffed zucchini. Place on a sheet pan and bake in oven at 350 degrees for 20-25 minutes.
Combine sweet potatoes with margarine, sugar, eggs and evaporated milk, mix well. Add coconut, marshmallows and nuts, blend thoroughly. Bake at 350 degrees for 45 minutes.
Dissolve gelatin in boiling water. Stir in grated lemon peel; chill until consistency of unbeaten egg white. Fold in whipped topping; set aside. Cut one kiwi fruit into 8 slices; chop remaining two. Alternate layers of gelatin mixture and chopped kiwi fruit into 8 parfait glasses; chill 1 hour. Garnish with sliced kiwi fruit.
Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes. Store in the fridge and serve alone, with chips, or in a pita!
Cook frankfurters, onions, celery, both kinds of peppers, and garlic in butter until franks are warmed and browned in the same saucepan. Add seasonings, remaining ingredients, including cooked macaroni to this mixture. Cover, and cook over low heat 12 to 15 minutes, stirring often. Serve on warmed buns, sliced in half, adding some extra minced onion to the top.
Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes. Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade. Add the cauliflower and veggie broth. Bring to a simmer and cover. Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender. Stir in the honey and vinegar. Season with salt if desired. Bon Appetit!
Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry. Combine all ingredients, add salt & pepper as desired & mix well. Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving. NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.
Cook pasta according to directions on box. While pasta is cooking, brown the ground beef with the garlic, cumin, onion, salt and pepper. Once beef has browned and the onions are translucent, add the wine and the pasta sauce and simmer for about 10 minutes. Serve over pasta.
Make the choux pastry: Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil. Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly. Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling. Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes. Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!
Roll in confectioners sugar mixed with flour. Form into a roll and then cut in slices.
Pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze. Preheat oven to 350°F. Lightly butter baking sheet, then set aside. In a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto. Scopp 2 Tablesoons of this mixture onto each fig half. Arrange on baking sheet and bake 6 to 7 minutes at 350°F. For the sauce, combine sugar, water, chocolates and butter in a heavy saucepan. Heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.). Remove from heat, stir in amaretto liquer. To serve, unmold ice cream and and place a stuffed fig on plate. Drizzle sauce over the ice cream and fig. Serve while filling is still warm.
Mix all togather in a bowl. Marinate meat (any type) For at least 2 hours.Baste meat with remaining sauce while cooking. Good on Beef, Chicken or Pork!
Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour. Saute the remaining half of the onions till golden brown. Add the red chilies and saute for a few more minutes. Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender. Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour. Separately, heat the ghee and fry the shredded coconut till brown. Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.