HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor grind the walnuts until they are extremely fine and have a consistency almost like peanut butter. You can tell the nuts are ready when the crumbs start to stick together like dough. Place the ground walnuts in a large casserole dish. Add 1 litre of cold water. Bring this sauce to the boil on the stovetop and cook on a high heat for 5 minutes. Reduce to a low heat and leave it to simmer with the lid slightly ajar to let off some the steam. This is the basis of your sauce. Let it simmer on a low heat for 2 hours, stirring occasionally to make sure the walnuts don't stick to the bottom of the dish. After the walnut sauce has been cooking for 1 hour, add 200ml of cold water and two ice cubes to the pot. The cold water is important as it encourages the walnuts to release their natural oils. Give the sauce good stir then stick the lid back on and leave it to simmer for another hour. After 2 hours the sauce should have thickened and darkened in colour. Now add the pomegranate molasses, tomato concentrate, cinnamon, sugar, salt and pepper and stir well. Add the chicken pieces. Place the lid on the pot and continue to cook over a low heat for another hour. After about 50 minutes the chicken will be cooked and the sauce should be a rice, glossy, chocolate colour. Taste the sauce for seasoning. If you prefer it a bit sweeter, add more sugar or, if you want a more sour taste, add more pomegranate molasses. Cook for a final 10 minutes with the lid off so that the sauce thickens around the meat. Serve with steamed rice and a sprinkle a handful of fresh pomegranate seeds on top to garnish.
Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake. Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great). Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely. After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes. To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier. Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top. Add the remaining icing to the top and around the sides, spreading evenly. Leave plain or garnish with strawberry halves. Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks). Store in the fridge!
Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, sautE garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add Wild Blueberries, lemon rind and salt. Simmer for 5 minutes. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve.
In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes. Meanwhile, make the relish: Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well. By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!
In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute. Gradually add the milk, decrease heat to low, and whisk the mixture until very thick. Add the mustard, sage, cayenne, and Madeira and stir until very well blended. In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce. Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened. In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce. Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce. Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours. Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.
Rub both sides of steak with 1 Tbsp of the oil. Season the steak with pepper on both sides. Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot. Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat. While the steak is cooking, chop the garlic and put it in the remaining EVOO. Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking. Flip the steak over, brush with garlic oil, then salt the cooked side. After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil. Lower the heat. Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be. When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute Slice and serve. MANGIA!
Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 c pancake mix. To make pancakes: Beat eggs in large bowl. Gradually beat in oil. Alternately add 2 cups pancake mix and water to mixture. Blend well. Preheat and oil griddle. Pour 1/3 c batter per pancake onto griddle. Cook until bubbles form around edges, turn and continue to cook until done.
In a large bowl; cream the butter and the powdered sugar. Add the Frangelico and the coffee. Beat until smooth.
Preheat oven to 350°F. Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish. Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat. Combine the cottage cheese, parsley, and eggs in a medium bowl. Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.
Set oven to 400°F. Grease a 13x9-inch baking dish. Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish. Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper. Drizzle with olive oil. Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes). Serve with more olive oil on the side.
Melt butter in a large pot. Add celery, onion, and mushrooms. Simmer about 5 minutes to slightly soften vegetables. Toss in dressing mix to spread butter evenly. Stir in liquid and toss. Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes. Uncover the last 15 minutes for a crisper top. NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
whisk yoghurt till smooth, add remainign ingredients except zeera. transfer to seving bowl, garnish with zeera powder, chilli and serve.
Brown onion, pepper, green onion, and celery for a few minutes in the butter. Add in remaining ingredients (rice, soup, water, Worcestershire sauce, and red pepper.) Cover and bring to a boil. Reduce heat and simmer 20-25 minutes, stirring occasionally.
Place chicken breasts in crockpot and sprinkle with taco seasoning, garlic Herb seasoning, chili powder, and cumin. Pour salsa over seasoned chicken breasts, add corn and black beans. Place cubed cream cheese on top evenly. Pour undiluted cheese soup over everything. As crockpot heats up and cream cheese begins to melt, gently stir ingredients to blend soup, vegetables, and salsa. Cook on high for 2 (two) hours. Remove chicken breasts only and shred with two forks. Return shredded chicken to crockpot and gently stir once more to blend all ingredients together. Cook on low for an additional 2 (two) hours. Serve mixture over your favorite tortilla chips or a baked potato. Enjoy!
Toast the seeds on baking sheet in 350°F oven for 4 minutes; let cool completely. (If you like, seeds can be added untoasted). Add ingredients in order given and bake on basic cycle.
Heat the water and sugar in a small pan over a low heat until the sugar has dissolved. Bring to the boil and cook for 1 minute. Remove from the heat and allow to cool at room temperature before refrigerating for a few hours or until cold. Wash and hull the strawberries, place the strawberries in a blender or food processor and puree until smooth. Push the pureed strawberries through a sieve to remove the seeds. Chill. Combine the sugar syrup, berries and lime juice and stir to combine. Add the mixture to a Sunbeam Gelateria and follow the instructions provided by Sunbeam. The sorbet will be ready in 30 minutes.
Combine graham crackers crumbs, sugar and butter and press into pie plate. Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust. Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.
Heat oven to 350°F. Line cookie sheets with parchment. You only need 2. In large bowl, beat sugars and applesauce until well blended. Add egg whites, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well. Add oats and dried fruit; mix well. (Dough will be moist.) Drop dough by rounded tablespoonfuls onto cookie sheets. I fit them in 4 X 5 rows with one cookie squeezed into the side. Press down cookies to desired thickness and width (these cookies will NOT spread because of no fat) Bake 4 minutes, then turn cookie sheet around to the other side and bake another 4. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. I suggest using my Splenda Powdered Sugar Glaze. One recipe should do the trick. Sprinkle with extra cinnamon for an extra kick, if desired.
Preheat oven to 425°F. Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Check about halfway through cooking time and add more water if necessary to the roasting pan. Carefully remove pie plate from pan and cool completely. Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.
Preparing the Morels Place the morels in a large bowl filled with cold water. Soak for 10 minutes. Remove the morels from the water, reserving both the mushrooms and the water. Strain the water through a coffee filter or cheesecloth to remove any sand. Cut off the stems of the morels and combine with the strained mushroom water. Bring to a boil and cook until the liquid has reduced to 2 tablespoons. Rub the morel caps with your fingers; if you feel any sand, wash again in cold water. Cut the morel caps lengthwise into halves. Saute the shallots in 1 tablespoon butter until soft. Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump. Remove from the heat and keep warm. Preparing the Veal Dust the veal medallions in flour, shaking off the excess. In a large saute pan, heat 1 tablespoon of butter and the oil until sizzling. Saute the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary). Remove the medallions from the pan and keep warm. Pour off the fat from the pan and deglaze with the vermouth. Add the morels and Jus de Veau to the pan and bring to boil. Cook to reduce the liquid slightly. Season with salt and pepper. Return the veal medallions to the pan to heat. Swirl the remaining 1 tablespoon of butter into the sauce to finish. Arrange the veal medallions on 4 large, heated dinner plates. Ladle the sauce and a portion of morels over each serving of veal.
Mix the eggs well. Add sugar and mix. Add cooled butter and mix. Add milk and flour, mix well. Spray a muffin tin with Pam cooking spray. Fill muffin tins 3/4 full with mixture. Place in a 325 oven for approximately 3/4 of an hour. If you want, you can sprinkle some with cinnamon when they come hot out of the oven.
In large suacepan mix all ingredients except vanilla and nuts. Boil until it forms a soft ball, STIRRING CONSTANTLY. Set pan in cold water and beat in vanilla and nuts. Stir until gloss leaves and is hard enough to spread in pan. (Don't stir too long) Spread in pan and cool.
Combine chicken, fajita seasoning, and water in a medium saucepan. Bring to a boil, reduce heat and simmer about 7 minutes. In a large, shallow ovenproof platter or pizza pan arrange the tortilla chips. Top with the chicken and cheeses. Broil in the oven until cheese is melted. Top with tomatoes, olives, green onions, salsa, and jalapenos, if desired. Serve optional sour cream and guacamole on the side.
brown ground meat and onion add remaining ingredients simmer until your preferred thickness. you can add the corn meal to thicken a little if you like.
In a large bowl combine milk, half-and-half, coffee powder, the 1 teaspoon cinnamon, and the ground chipotle chile pepper. If desired, cover bowl and chill for up to 24 hours. Transfer mixture to a 3-1/2- or 4-quart slow cooker. Stir in chocolate pieces. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Serve immediately or keep warm on warm setting or low-heat setting for up to 2 hours. Before serving, whisk well. To serve, ladle beverage into heatproof mugs or cups. If desired, garnish each serving with whipped cream and/or sprinkle with additional cinnamon.
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs. Mix everything together until smooth. Gently stir in the toasted pecan bits. Cook on a griddle as you would your usual pancake recipe.
Preheat oven to 350°F. In a shallow dish, combine biscuit mix, pecans and seasoning; mix well. Dip chicken pieces in milk; coat generously with pecan mixture. Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken. Bake, uncovered for 1 hour or until juices run clear.
Set oven to 375 degrees (350 degrees for convection oven). Prepare 7 jumbo muffin tins with jumbo paper liners. Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge. For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside. In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix. In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined. Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!). Spoon batter evenly into each muffin tin. Sprinkle with streusel topping. Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick. Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack. **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!
For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly. Place the hazelnuts in an ungreased 9" x 13" pan. Bake in a preheated 350°F oven for 24 minutes, or until they're a light golden brown. Set them aside. (If you're using walnuts, bake them for about 12 minutes.) Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough. Knead for several minutes; the dough will be sticky, but try to avoid adding more flour. Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes. Gently deflate the dough, turn it over, and let it rise an additional 45 minutes. Knead the nuts and raisins into the dough. Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it. The finished breadsticks are more fruit and nuts than dough! Divide the dough into 12 equal pieces. Working on a floured surface, stretch and roll the pieces 10" long. Place flutes 2" apart on two lightly greased or parchment-lined baking sheets, six to a sheet. Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature. Preheat the oven to 375°F Bake the flutes for 10 minutes. Gently lay a sheet of aluminum foil over each pan. Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time. The finished flutes will be set and barely beginning to turn golden. Remove them from the oven, and cool on a rack. Yield: a dozen 10" flutes. Note: To avoid the potential of burned raisins on the bottom of the flutes, bake each pan separately, placing it in the upper third of the oven. Or bake pans at the same time, but for 30 minutes only, even if the flutes haven't yet begun to brown.
Brown your beef or cook the other meat you are using. Mix cooked meat, cumin, cream cheese and onion together. Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom. Place one tortilla in the bottom of the pot. Cover with some of the meat mixture. Pour a little enchilada sauce on top of meat. Sprinkle some cheese on top of sauce. Add another tortilla and continue layering until you run out of meat mixture. You should still have some cheese and sauce left. Top with a tortilla, then pour remaining enchilada sauce over all. Cook on HIGH for 4 hours. When it's done, sprinkle remaining cheese on top, replace lid until cheese melts. Cut into wedges with plastic spatula to serve.
Combine lettuce, cauliflower, cheese, croutons and cashews. Set aside while preparing dressing. To make dressing: Stir together the mayonnaise, sugar and Parmesan cheese. The dressing and salad can be made ahead of time and combined just before serving. Tips: try adding 1/2 cup chopped green onions. Adjust the sugar to your taste. A lower calorie option would be to use plain yogurt instead of mayonnaise or salad dressing.
In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes. Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns. Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend. Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve. It's even better the second day.
Steam carrots for 7 minutes. Add chicken to wok and cook til done. Remove from wok. Add water,sriracha,soy sauce,garlic,sugar and honey. Bring to a boil and whisk in 2 TBsp cornstarch and 2 TBsp water until thick. Add chicken and carrots to sauce.
Preheat oven to 350*. Grease jelly roll pan. FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. For Filling: Mix all ingredients except pecans until well blended. Stir in pecans. Pour filling over baked layer; spread evenly. Bake until set, about 25 minutes; cool. Cut into 1 1/2" squares. Makes about 70 squares.
Combine chili powder, sugar and garlic in a bowl. Add olive oil and combine to paste-like consistency. Rub chili powder mixture into both sides of each steak. Heat one side of the grill and add hickory chips (or wood of your preference). When coals are hot, place steaks on grill so they are away from fire and not directly over heat. Grill for 8 minutes, turning once. Place hickory chips to the side (or remove, if possible). Or heat other side of grill, omitting hickory chips. Finish by grilling steaks for another 4 minutes each side (or to desired doneness) directly over flame, without hickory chips.
Mix marinade ingredients well in a large bowl. Rinse your chicken breasts (we use boneless/skinless)well and pat dry before placing in the marinade. Marinate for 20 minutes, stirring occasionally. Grill your chicken until done, about 6 minutes each side. Enjoy!