HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and store in a covered container. Instructions for jar: To make into a drink mix 2-1/2 teaspoons and 1 cup boiling water. Here is a recipe to give as gifts. You can sew a bag or puttee mix in a canning jar. If you sew a bag, put the mix in a plastic bag before putting it into the cloth bag.
1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes. 2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf. 3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done. **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. In a shallow bowl, beat the eggs. Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating. In a large skillet, heat oil for frying. Fry coated chicken on each side for about 5 minutes. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. **Chicken is done when no longer pink inside and juices run clear.**. Drain fried chicken on paper towels and keep warm in oven until ready to serve. In fryer, I heat to 350-400 degrees F. Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy* Eat with favorite dipping sauce or just crispy! ENJOY!
Melt the peanut butter and honey in a very large pot, stirring frequently. When hot through, remove from the heat. Stir in the chocolate chips until they melt. Add the vanilla. Stir in the peanuts and rice crisps. Press into an oiled 9"x 13" inch pan. Chill and cut into squares.
1. Melt margarine. Beat eggs until fluffy then add the melted margarine and milk to the eggs. 2. Add the dry ingredients, mix. 3. Add pumpkin, mix. 4. Heat pan to medium heat. Ladel the batter into the pan and smooth out. Cook till golden brown on each side.
In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool before storing.
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.
Place puff corn in a large roaster pan. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes. Add the baking soda- this will cause the caramel mixture to foam up. Stir well and remove from heat. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes. Remove from oven, spread out onto wax paper to cool.
Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired. Enjoy!
This is a thick smoothie, so add 1/4 cup of orange juice first (or alternate juice with thick ingredients), then add the blueberries followed by the yogourt. Raspberries and Acai juice go right on top. Add the powder and the remaining juice, followed by honey. Begin to blend. If you find the smoothie is too thick, add anything else you might want.
Cream the butter and sugars together. Add egg and beat until light and fluffy. Add the oil and blend. Add flour, baking soda and salt. Mix well. Mix in remaining ingredients and form into balls. Place on ungreased cookie sheet and bake for 12 minutes at 350°.
Heat oven to 400. Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp. Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar. Bake at 400 for 20 minutes, until lightly browned.
Pound each chicken breast to 1/4-inch thickness. Combine flour and pepper and dip chicken into mixture, coating evenly. In a large skillet over medium heat, saute chicken in oil until browned. Transfer chicken to a plate. Add garlic, peppers and onions to skillet and saute until crisp-tender. Return chicken to the skillet. Add tomatoes, basil and zucchini and heat until boiling. Reduce heat to low, cover and simmer for 15 minutes. Top the chicken with mozzarella and parmesan and simmer until cheese melts. Serve over rice or noodles.
Pre-heat oven to 350 degrees. Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal. Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves). In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil. Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter. Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done. Slice thinly and serve warm plain or with butter.
Place steaks in shallow dish. Add wine and fresh sprigs herbs. Cover and marinate for at least 1 hour (refrigerate if marinating for longer time). Remove steaks from marinade and pat dry. On a preheated barbecue place steaks 6" (15 cm) away from heat source. Cook approximately 4 to 6 minutes per side for medium-rare steak. Meanwhile, sieve red wine; discard herbs. Pour wine into a small saucepan. Bring to a boil and reduce amount by half. Mix together cream and cornstarch until smooth. Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper. Bring to a boil and simmer about 1 minute, stirring continuously. Season to taste. Divide evenly, spoon over steaks and serve immediately.
Peel, and then slice the potatoes twice the thickness of a quarter. In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour. In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat. Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet. DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape. After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes. Transfer them to a serving plate that has a couple of paper towels on it. Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs. NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier. Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper. Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Grill directions: Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside. When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once. Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops. Oven Directions: Preheat oven to 350 degrees. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside. Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes. Bring any remaining glaze to a boil; serve with pork chops.
Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water. Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done. When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done. Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.
Fill a cocktail shaker with ice. Pour in the orange juice, vodka and liqueur and shake well until chilled. Serve in a large martini glass. Float 1 or 2 edible flowers in the drink for garnish, if using.
preheat oven to 350 spread sauerkraut in bottom of pan. place corned beef over top. spread dressing and cheese over. bake for20 minutes. serve with pumpernickel bread or rye crackers.
Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight. Next day, turn beans and water (there should be 6 cups) into 6-quart kettle. Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender. Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender. Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.
In a small bowl, combine the pork, maple syrup, onion powder, salt, sage, black pepper, red-pepper flakes, and nutmeg. With hands or a fork, mix to blend well. On a sheet of waxed paper, divide the mixture into 4 equal portions. Shape each portion into a 4" patty. Place in a plastic container lined with waxed paper. Cover and refrigerate for up to 3 days.
In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well. Add the shrimp and toss well to coat; cover and refrigerate for 2 hours. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat. Just before the oil starts smoking, add the shrimp and marinade to the pan. Saute for 1 to 2 minutes or until the shrimp are pink and no longer translucent. Transfer to a serving bowl and pour any liquid from the pan over the shrimp. Serve warm with basmatti rice with chives.
Place a high sided 10" heavy skillet on high heat, pour in water, add oil and seasonings, stir, add green beans and cover. Cook for 6 minutes. Remove cover, add chicken and soy sauce, stir until liquid is almost gone. Adjust seasoning and serve.
Combine all ingredients in a blender and blend until it all turns blueish purple. Pour into a large glass. Enjoy!
Combine the dough ingredients, mixing and kneading to form a smooth supple dough. Place the dough in a bowl, cover, and let it rise abouit 1 hour. For the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins. Gently deflate the dough and knead in the nuts and fruit. Shape the dough into a flat ball, and place it in a 9-ionch round pan. Cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan. Combine the sugar, vanilla, and water. Drizzle over the top of the risen bread. Bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. Remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. Allow it to cool before cutting.Yield: 1 round loaf.
For the Wraps. Whisk all ingredients in a bowl to form a batter. The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick. Coat a 10 inch non-stick pan very lightly with coconut oil. Ladle in 1/3 cup of batter and swirl around the pan. Cook until firm to handle. Set aside setting wax paper sheets in between layers to prevent wraps from sticking. For the Tamarind Dip. Whisk all ingredients in a bowl. Set aside until ready to serve. For the Samosas. Wash, and peel all vegetables. Boil potatoes until soft enough for mashing. While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower. Blanch the chopped vegetables and the green peas for about a minute. Drain. When, the potatoes are done, transfer them to a bowl and mash. Fold in the blanched vegetables and chopped cilantro. Season with aloo bhaji, salt, and pepper. Lay a piece of the prepared wraps onto a working surface and cut into half. Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry. Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more. Drain on paper towels. Serve with the tamarind dipping sauce.
In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl. Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight. Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.
Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them. Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four. Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown). While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power). If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately. They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.
In a small bowl, combine flour, baking soda, and cream of tarter; set aside. In a large bowl, cream butter, sugar, and brown sugar. Add beaten eggs; mix well. Add dry ingredients; mix well. Fold in black walnuts. Separate dough into 4 parts. Roll each part and pat on ends to make flat. Refrigerate overnight or longer. Preheat oven to 375°F. Grease a baking sheet. Slice off cookies from the refrigerated rolls and place on prepared cookie sheet. Bake for 5 minutes or until golden light. Cool on wire rack.
First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook. Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habanero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour. While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habanero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully pureed. You may need to add another 1/4 cup of water. Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish. Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado puree, until fully blended. Add salt and pepper to taste. Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.
Add all ingredients in order specified by your bread machine manufacturer. Press dough cycle and let run until finished. If you don't have a dough cycle, let the machine run through the first kneading and first rise and then remove. Take dough out of bread machine and put on lightly floured surface. Roll into thick log with hands and cut into 12 equal pieces. Shape as desired and put onto a greased cookie sheet or jelly roll pan. Cover with a clean towel and let rise in a warm area for 30 to 45 minutes or until doubled in size. (Hint: Turn oven on at 150 degrees for one minute, turn off and let rolls rise in warm oven) When ready, preheat oven to 400 degrees. Bake rolls at 400 degrees for 12 to 15 minutes or until golden brown.
Preheat oven to 375*. Drain and flake salmon. Add other ingredients and mix lightly. Pack mixture into a well- greased loaf pan (I use cooking spray). Bake in 375* oven 1 hour. Let stand 15 minutes before slicing.
Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife. Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.
Preheat oven to 400°F. Generously butter 12 muffin cups or line with paper cups. Sift flour, sugar,baking powder, soda and salt into a large bowl. Add prunes and 1/2 cup walnuts; stir to combine. Whisk egg and yolk together in a medium bowl. Add sour cream, butter, milk and vanilla, stirring until smooth. Make a well in center of flour mixture. Add egg mixture and stir until just combined. Divide batter among prepared cups. Combine the 2 tablespoons sugar, 2 tablespoons walnuts and cinnamon together. Sprinkle each muffin with tipping. Bake until tester inserted into centers comes out clean, about 25 minutes.
Toss bread cubes in a large bowl. In a skillet, cook and crumble sausage just until cooked thru. Remove to paper towels to drain. To same skillet, add onion, apples, celery, garlic and butter. Saute until apples and vegetables are tender. Add both the onion mixture and sausage to bread. Add nuts (if desired), seasonings and enough broth to moisten. Cover and refrigerate til ready to bake. Stuff turkey just before baking. Bake any additional stuffing separately in a greased 2 quart casserole dish. Or bake all stuffing separately in a greased 13x9x2 baking dish. To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Preheat oven to 350* and grease cookie sheets. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
Bring butter, brown sugar, corn syrup to a boil over medium heat. Remove and stir until melted. Stir in 2 cups of crisp rice cereal. Press into greased 8 inch square pan. Melt semi sweet chocolate chips. Spread evenly over surface of bars. Melt butterscotch chips with 1 tsp oil over hot water. Drizzle lines over the surface of bars. Chill. Cut into bars.
Place milk, rum, banana liqueur, honey, bananas, brown sugar & cinnamon in a blender & process until smooth. Add yogurt & continue to process until again smooth. Pour into brandy balloon glasses & ENJOY!
Fill four glasses with scoops of ice cream. Pour the root beer over the ice cream. Top with whipped cream and shaved chocolate. Serve with straws and long spoons.
Preheat oven to 350°F. In a baking dish, place all the ingredients together (place the chicken in the dish first.I truly believe doing this and adding everything right on top of it is what gave me such a nice crispy exterior). This is the fun part, where you really get your hands dirty. Mix everything together, making sure the honey is well dissolved. Place in the oven for 30-40 minutes, brushing the chicken with the honey mixture about every 10 minutes. Cook until done and enjoy!
Melt butter in sauce pan. Add mushrooms and cook uncovered over medium heat stirring occasionally until tender. Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.
In a large pot, heat oil and saute onions. Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil. Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min) Add Cumin and Salt to taste, add celery & simmer another 5 minute.