HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast the peanuts either on the stove top or in the oven until golden brown, adding the flax seeds the last 6-8 minutes of roasting. Be *very careful* not to burn the peanuts or flax seeds! Stir often! I would recommend stove top roasting with this step (a cast iron skillet being ideal). After roasting, set aside to cool slightly. Place the peanuts and flax seeds in a food processor or blender and blend to desired consistency adding a little bit of oil to help blend the butter smoothly. Season with salt, to taste. Optional: Add sugar if desired, to desired sweetness. Transfer the mixture to a container and cover (I use a recycled canning jar). We keep the nut/seed mixture refrigerated. Stir the nut/seed butter each time before spreading to distribute the oils.
Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry. Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days. Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes. Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity. Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired. Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid. Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.
Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well and set aside. Wipe drippings from skillet with a paper towel. Combine bouillon granules and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly. Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture. Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.
Slice potatoes and eggs. Grease a baking dish. Place alternating layers of sour cream, potato, egg and speck until all used. Sprinkle grated cheese on top. Bake at 180 degress for 20 mins or until brown.
In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt. Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft. Use a ladle to transfer 2/3 of the soup into a blender. Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.) Pour back into saucepan and turn on heat to medium setting. In a small bowl, combine milk with flour and whisk together until smooth. Pour mixture into soup and stir. Add basil and parsley and stir until soup begins to thicken. Add vinegar, and salt and pepper to taste.
Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside. Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels. Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes. Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.
Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point. Reduce heat. Combine eggs, sugar, salt, and remaining milk. Add to scalded milk, stirring constantly. Cook stirring constantly, until a coating forms on a spoon. Remove and cool, add vanilla. Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
Peel and slice sweet potatoes as you would for french fries. Fry in deep fat as you would french fries. Drain on paper towels. Salt and enjoy.
Prepare shaker. Add all ingredients. Shake well. Strain and serve in cocktail glass.
Place berries, water, sugar and lemon juice in 4-quart saucepan on stove. Bring to gentle boil while preparing dough. In mixing bowl, cream sugar and butter. Beat in the egg. Stir in buttermilk alternately with sifted dry ingredients. Do not overbeat- this will be a fairly stiff dough. Drop dough by 8 small spoonfuls onto the boiling fruit sauce. Cover, turn down to simmer, and cook without removing lid for 20 minutes. Serve hot in small bowls with fruit sauce spooned over the dumplings. Top with cream, whipped cream, or ice cream.
Place the water and mint into a pan and bring to a rolling boil. Remove from heat and then stir in vanilla thoroughly. Allow the mixture to cool to room temperature. Once it is cool, stir in the baby shampoo until bubbles start to form. Strain this mixture into a bowl to remove the mint leaves. Put into a squeeze bottle (leftover shampoo bottle) for easy application. Massage into dog's fur and let remain on the dog for 5 minutes for best results. Rinse dog's fur completely with warm water to remove all shampoo. Towel dry the dog's fur.
Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside. Add onion and celery to pan and saute over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes. Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender. Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste. Reduce heat; add clams until they are heated through. Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder. Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened. Add cooked bacon. Adjust seasoning to taste. If possible refrigerate chowder, covered, for 24 hours to develop flavors.
Mix all ingredients together in a bowl; chill. Serve over low carb bread or salt and pepper pork rinds.
Combine ingredients expect for cherries (bananas - ice) in a blender and blend until smooth and frothy. Pour into champaign or wine glasses and garnish with cherries.
Get a large bowl, and mix everything together gently but thoroughly, seasoning to taste. Chill for a couple of hours before serving to allow the flavours to develop.
Preheat oven to 350 degrees. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes. Mix marinara sauce and half and half in a small bowl, reserving 2 tablespoons. Pour marinara sauce into baking dish. Arrange chicken in prepared dish. Mix mozzerella, swiss, and parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, Loosely covered, until cooked through, about 30 minutes Tip:When Cooking Chicken, don't cook it all the way thru-- leave a little pink. This opts for VERY moist meat when it comes out of the oven in the end-- Also good to serve cheese and garlic bread with!
MEATBALLS: Combine all ingredients, roll into 1 1/2-inch balls, place on cookie sheet and bake in 350 degree F oven for about 20 minutes or until cooked through. Transfer from cookie sheet to a casserole dish or small roaster. (Also works very well in a slow cooker.). SAUCE: Combine all ingredients. Boil to thicken. Pour over meatballs and bake at 325 degrees F for approximately one hour. (If using slow cooker, just pour sauce over meatballs without boiling and cook for 4-6 hours on low.). NOTE: Can also use moose burger, one pound ground beef and one pound ground pork, one pound moose burger and one pound ground pork -- you get the idea. Very versatile.
Boil and cook the pasta until al dente, then rinse under cool water. Combine the sour cream, mustard, and honey; dilute with water until a thick but pourable consistency. Combine pasta with remaining ingredients and toss together; mix with dressing. Serve warm or cold. Enjoy!
Crust: Mix 2 cups graham cracker crumbs and 1 stick melted butter together. Spread in 9 x 12 inch Pyrex dish. Filling: Beat 2 sticks butter, eggs, and sugar together for 15 minutes and spread on top of crust. Drain pineapple and spread on filling. Slice bananas lengthwise and dip in pineapple juice. Place bananas on top of pineapple. Spread on Cool Whip. Top with nuts, then drip some chocolate syrup around, and add some cherries. So good, you'll die happy!
Cook and drain pasta as per package instructions. Meanwhile, in a skillet, heat olive oil over medium heat. Cook onion in oil for about 2 mintes, stirring frequently. Add garlic, vinegar, veg. Oil, tomatoes and chicken. Cook2 to 3 minutes, stirring occasionally, until hot. Stir in spinach and cook until it starts to wilt. In large serving bowl, toss pasta with chicken mixture. Top with cheese.
Cut bread slices into cubes. Cover bottom of a 9x13 dish with half of the bread. Dot bread with cream cheese then cover with remaining bread. In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended. Pour egg mixture over bread and cream cheese. Cover and refrigerate overnight. Bake at 375°F for 45 minutes or until set. Serve with warm maple syrup, or without depending on taste.
Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend. Heat 2 inches of canola oil until very hot (375 degrees F). Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried. Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat. Serve while warm.
Blend all the above ingredients and preferably let sit overnight. Serve with Fritos Scoops Corn Chips. Recipe easily doubled.
Lightly grease a 2 litre pudding basin and lime with plastic wrap, allowing the wrap to hang over the sides of the basin. Put in freezer until ready to use. Drain the mango and pineapple in a sieve. Mix the Grand marnier, strawberry puree and condensed milk in a large bowl. Whisk the cream to soft peaks, then add to the bowl and continue whisking until thick. Fold in the drained fruits, nougat and pistachios. Pour the mixture into the pudding basin, cover with plastic wrap and allow to freeze over night or until firm. To serve, remove the plastic wrap from the base and invert the pudding onto a chilled serving plate. Remove the bowl, but leave the plastic wrap and refrigerate for 15-25 minutes to soften slightly. To serve, remove the plastic and de3corate the bombe with strawberries.
Preheat the oven to 300°F. Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper and brown on all sides, about 10 minutes. Remove to a plate. Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute. Season with salt and pepper and saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly. Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot. Add the garlic and saute briefly until light brown. Add the onion, carrot, and celery, season with salt and pepper, and saute until light brown, about 8 minutes. Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Season with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Let the meat cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquids. (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, about 12 minutes. Drain. Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, skimming the surface all the while. Add the basil and oregano. Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warm through. Pour onto a large, deep platter or divide among plates and top with the shanks. Serve immediately. Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms. Cook just until reheated. Add the pasta, stir, and heat through. Taste for seasoning and serve immediately. Chef's Note: It is acceptable and even preferable to do this dish a day ahead. It is much easier to defat the braising liquid after it has been refrigerated. The meat can even cook while you sleep. For example, from midnight to 6:00 a. m. at 250°F. You can also cook the whole dish in a covered pot on the stove-top. There is a caramelization of flavors in oven braising that stove-top cooking does not replicate. If the shanks are cracked - cut through the bone in the middle - they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.
Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar. Mix well and add 1/2 teaspoon vanilla. Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter. Add to first mixture. Then add 1/2 cup broken nut meats. Pack in bowl and put in refridgerator to cool slightly- then make out in rolls. When very cold, slice and bake in temperature of 400*. 8 minutes. Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Mix together cream cheese, pepperoni, olives, onionn and green peppers. Put a teaspoon full of mixture on wonton skins and fold, sealing edges with water or egg. Deep fry until hard and golden brown. Serve with pizza sauce.
Preheat oven to 425 degrees. Place blueberries in pie crust; set aside. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth. Whisk in eggs and vanilla until blended; pour mixture over blueberries. If desired, sprinkle with a dash each of cinnamon and nutmeg. Bake 15 minutes; reduce heat to 350 degrees. Bake 35 minutes longer. Cool completely before slicing.
Preheat even to 250 degrees. In a large bowl, beat egg white with water until foamy. Add remaining ingredients, and mix well. Spread the mixture on a parchment lined baking sheet. Bake until the nuts are mostly dry, but slightly sticky about 40 minutes. Remove from the oven, and stir. Reduce the oven to 200 degrees, and return the nuts to the oven. Bake until crisp, about 30 more minutes. Stir to loosen the nuts from the parchment, cool completely.
Peel and cut the onions into wedges, about an eighth of an onion each. Put these onion wedges into a saucepan, add the beef stock and heat until just boiling. Meanwhile, mix the flour with the cold water until all lumps are gone. Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in. Put the rosemary sprigs in whole. Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened. Remove the rosemary sprigs and serve over your favourite meat dish.
Cream butter, sugar and sugar substitute. Add eggs and vanilla, beat well. In a separate bowl combine flour, cocoa, baking soda, baking powder mix well. Slowly add to butter mixture, mix well. Add chocolate chips. Put spoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 6 to 7 minutes.
Fill a shaker halfway with ice cubes; add in the sake, pear liqueur, and apple juice. Squeeze the juice from the lemon into the shaker. Gently stir the ingredients in a circular motion for 8-10 seconds being careful not to break the ice cubes. Strain the drink into a chilled cocktail glass; garnish with a pear slice.
Cream butter, eggs, and sugar. Add remaining ingredients. Bake at 350 degrees for 1 hour in 2 greased and floured bread tins.
Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks. Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet. When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.). Season with salt and pepper. Return to heat for about 30 seconds to warm through. Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino. Serve while still nice and hot.
Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature. Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended. Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.
Preheat oven to 350. Cream butter and sugar. Beat egg into mixture. Beat puree and vanilla into mixture. Sift and then stir in everything else. Roll scant tablespoon of dough into 2.5" fingers. Place on silpat lined baking sheet. Sprinkle with sugar. Bake about 20 minutes. Cool. Dip 1 end in chocolate and place on waxed paper or silpat.
Cut tops off green peppers. Remove seeds and membranes. Slice pepper in half from top to bottom (or leave whole if you prefer). Remove edible portion of tops you just cut off and chop. Set aside. Bring a large pot of filtered water to a boil and add green peppers. Boil, uncovered, for 5 minutes. Remove, drain well and arrange cut side up in a baking dish large enough to accommodate the peppers. Preheat oven to 350°F. Cook onions, peppers, tomatoes and garlic in hot oil in a large skillet until softened. Add ground beef and break up with wooden spoon. Sprinkle with Italian herbs, fennel seeds, crushed red peppers and black pepper. Mix well and continue to cook until meat is browned. Remove from heat. Spoon meat mixture equally into bell peppers. Bake, covered, for 30 minutes. Serve. Also good the next day reheated or cold.
Bring a large pot of salted water to a boil for pasta. Melt butter in large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichoke hearts and cook until heated through, about 1 minute. Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs. Taste and season with salt if neccessary. Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.
Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb. Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes. Add tomatoes and green beans, cover, and simmer 30 minutes. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes. Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes. Add artichokes and chickpeas to the stew snd heat through. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.
In a large sauce pan, cook meat, onion, green pepper, celery, carrot, and garlic over medium heat, until vegetables are tender and meat is no longer pink, stiring frequently. Drain fat. Add undrained tomatoes, water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti and return to boiling. Reduce heat and boil gently, uncovered, for 12-15 minutes or until spaghetti is tender. Serve immediately. Top with fresh herb sprigs if desired.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.