HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350. Make sure your rack is in the middle. Cream together the Crisco, white and brown sugar, salt, baking soda, vanilla, and milk. A wooden spoon works best! You want to make sure the sugar is dissolved. Add the egg, and stir until creamy. Add in the flour, the whole bag of chocolate chips, oats and nuts (the last two are if desired--my husband says no oats but I always put them in anyway). Stir until combined and there's no flour at the bottom of the bowl. Using a teaspoon, scoop a heaping spoonful onto a cookie sheet. We like to make them tiny, four across by six down. You should get two full trays like this, unless someone comes in and eats the dough while it's in the fridge. Bake for 8 to 10 minutes--I set the timer for 8 and check. The second batch always bakes faster than the first. You want them to be golden brown, and if you like them crispy, leave them in for longer! When they're done, I like to put them on paper towels to cool. Then enjoy!
Brown beef in a heavy skillet and pour off excess fat. Add broth, pepper, olives, onion, garlic, cumin and thyme. Top with beef, cover and cook on low 4-5 hours until vegetables are tender. Add water to a small sauce pan and bring to a boil. Stir in couscous, remove from heat and cover. After 5 minutes, remove cover and stir with a fork. Spoon couscous on to individual plates and top with the beef mixture.
Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl. Cover fruit with lime juice and mash with fork. Season with salt to taste, 1/4 tsp. garlic powder, and 1/8 tsp. cumin. Beat together cream cheese, sour cream, salsa, and the 1 tsp. cumin in a mixing bowl; set aside. In another small bowl mix together refried beans and the 1 tsp. garlic powder (garlic salt o. k.) to taste. Spread beans over the bottom of a serving dish or large casserole. On top of this spread the guacamole, leaving a small area of beans exposed. Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed. Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed. Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives. To garnish, place a few tortilla chips around the perimeter of the dish. Keep chilled until time to serve, but do not chill chips.
Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam). Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill. I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes! Times are estimated.
Combine all the ingredients EXCEPT the pork chops in a pan and bring to boil. Cook for 5 minutes. Cool completely. When the marinade is completely cool, place the chops in a labeled freezer bag. Pour the marinade over the chops and close the bag. Make sure the marinade has reached all the pork chops. Label, seal and freeze. To serve: Thaw completely in the refrigerator (mine took about 24 hours to thaw). Grill chops, discarding marinade, until completely cooked, about 7 or 8 minutes per side.
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well. Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper. Saute until the meat is brown and the begin to veggies soften. Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan. Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife. Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper. Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste. When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more. Serve over any pasta with extra parmesan if desired.
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes. Preheat oven to 350°. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.
Pour boiling water over rosemary in small bowl; let stand until cool. Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups. Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly. Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Pour jelly into sterilized jars and seal; cool. Store in refrigerator.
Preheat oven to 400. Stir together maynnaise, jalapenos, onion, cilantro, capers, and lime juice for the tartar sauce. Wrap tortilla in aluminum foil; warm them in the oven for 10 minute. Toss green and red cabbage in a bowl with 1 Tbs oil. Season with salt and pepper to taste; set asice. Mix chili powder with the 1 1/2 tsp salt; toss with shrimp. Sear shrimp in a large skillet in the remaining oil over high heat until shrimp are cooked through on both sides, about 3 min total. Serve shrimp inside a corn tortilla with cabbage and tartar sauce.
In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently. Puree vegetables in a food processor or run through a food mill. Return to pot. Tie the seasonings together in a cheesecloth bag and add to the tomato mixture. Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot. Remove spice bag when desired thickness is reached, and discard. Spoon into clean, sterile hot jars leaving 1/4 inch head space. Seal and process for 10 minutes at altitudes up to 1000 feet. Any higher please consult canning chart or email me.
In a large bowl mix the first six ingredients and stir in pork pieces. Marinate at least 1 hour, longer if possible. Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey. Enjoy!
Cut up the unskinned tomatoes, onions, and unpeeled cucumbers. Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid. Strain off liquid- as much as you can. Add sugar and vinegar. Boil till tender then add mustard and cayenne pepper (you can vary this according to taste). Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken. Bottle in sterilized jars. Cover when cold. Can be used immediately and also keeps really well.
Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F. Drain black beans and corn. Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through. When bean mixture is hot through, prepare the enchiladas: Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla. Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it. Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each. Gently spoon the remainder of the enchilada sauce over the tortillas. Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
n a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
Peel and thinly slice your onions (I use a Mandolin for this). In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes). Add the mustard seeds and fry for an additional 2 minutes. Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved). Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes. Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
Heat oven to 350f. heat sauces together in 6" minimum diameter saucepan. heat a tablespoon of oil in a 6" minimum diameter frying pan. With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet. Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas. Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.
2 mangoes pitted and cut in 1/4" cubes or smaller. 1/2 a pineapple cut in 1/4" cubes or smaller. 1 cucumber seeded and cut in 1/4" cubes or smaller. 1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy). 1/2 cup fresh chopped cilantro. 2 large tomatoes cut in 1/4" cubes. 1/2 large red onion finely chopped. 1/2 yellow pepper cut in 1/4 " strips and chopped. Can also add 1 jalapeno, seeds and all finely chopped for more spice. Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces.
Soak the soya beans in water overnight. Make sure that the water can always totally cover the beans. Whirl the beans with water in a blender little by little until a smooth mixture is obtained. Filter the mixture with muslin-made bag (or other fine cloth). Pour the mixture into a pot. Cook the mixture and add the sugar. Remove the foam floating on the surface whenever necessary. Take the pot away from heat when it has just boiled. You can enjoy the soya milk whether immediately or freeze it.
Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside. Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside. Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven. Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting. For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well. **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.
Preheat oven to 350. Grease two (6x9 inch) loaf pans. In a small bowl, mash bananas together with vanilla. In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined. In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate morsels. Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.
Lightly steam the asparagus, until tender, but not mushy. Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl. Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan). Pour on the batter and sprinkle with chopped spring onion. Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top. Sprinkle the parmesan over the top after 20 minutes of baking. Serve warm or cold. Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes. Note: This recipe can be succesfully halved, using 3 eggs.
In a bowl combine all ingredients; mix well to combine. Press into a 9-inch pie plate. Bake 350 degrees F for 8 minutes. Cool completely. Fill as desired.
Cream eggs, sugar, oil and baby food. Add remaining ingredients, and mix well. Grease and flour a 13x9 pan. Pour bar mixture into pan. Bake at 325 degrees for 30-35 minutes. Cool. When bars are cool, cream the butter and cream cheese together until fluffy. Beat in powdered sugar, add vanilla to taste. Frost bars.
Combine all ingredients except for tuna in a medium mixing bowl. Place tuna in sauce mixture. Marinate for 2-3 hours. Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.
Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks. Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.
Cut chicken into 1-in pieces. Combine the next 4 ingredients, stir in chicken; let stand for 15 minutes. Meanwhile drain canned oranges and reserve 1/4 cup syrup. Blend syrup with sweet and sour sauce. Heat 1 tbsp oil in a hot wok or large skillet over med-high heat. Add chicken cubes and stir-fry 2 minutes; remove; set aside. Heat remaining oil in the same wok or frypan; add snow peas and stir-fry 1 minute. Add green onions and stir-fry 30 seconds. Add in chicken, almonds and sweet and sour mixture; cook stirring until all ingredients are coated with sauce. Gently stir in orange segments; heat through.
combine the coffee granules and hot cocoa mix in a mug. Add the hot water and stir to dissolve. Stir in the Dulce De Leche or Caramel Sauce. Make sure it fully dissolves into the coffee! Top with skim milk, stir once again, and drink. You can chill it I guess, but I never do, it just goes straight down. For aesthetics sake I guess you can strain out any undissolved bits, but I'm way too lazy :P.
In a saucepan, heat oil until it shimmers. Add onion and saute until soft, about 2 minutes. Add garlic and saute until fragrant, about 1 minute. Add remaining ingredients and stir well. Cook at a simmer 20-30 minutes until the flavors are melded and everything is hot.
Remove and reserve 2 tbsp (1 oz) grated cheese. Toss remaining cheese and cornstarch until well coated. Transfer to a saucepan. Add most of the evaporated milk (reserve about 1 tablespoon) and the hot sauce. Cook over low heat, whisking constantly, until melted, bubbly and thickened, about 5 minutes. (Sauce will look thin and grainy at first, but will smooth out and thicken as it cooks.) Thin to desired consistency with reserved evaporated milk. Prepare ramen according to package directions, discarding seasoning packet. When noodles are tender, drain and toss with cheese sauce. Transfer to an oven-safe dish, top with reserved grated cheese and broil until cheese is melted and bubbly.
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper. Stir in peanut butter until smooth. Set aside. Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside. In a wok or large skillet heat the oil over medium-high heat. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender. Remove onion mixture from wok. Add the chicken to the wok. Stir-fry about 3 minutes or until chicken is tender and no longer pink. Push the chicken from the center of the wok. Stir sauce; add to center of the wok. cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return onion mixture to wok; stir all ingredients together. Arrange pasta on individual plates or a serving platter. Spoon the chicken mixture over pasta. Sprinkle with green onions.
Boil spinach until most all of the water has boiled out, set aside. (Puree spinach in food processor or blender). Saute onions until golden. Add tomatoes, ginger and garlic. Mix well, add dry seasoning. Stir constantly until it thickens, then add spinach, mix well. Cook 2 minutes. Salt to taste. Turn off heat, add plain yogurt a little at a time. Serve with basmati rice.
Preheat oven to 350°F. Mix together dry ingredients. Whisk together egg, sugar, oil, Coke(R), and vanilla in a separate bowl. Gently fold wet and dry ingredients together. Fold in grated veggies, raisins and nuts until just combined. Spoon batter into a muffin tin and bake at 350°F for 20 minutes.
Put the french fried onions in a food processor until it is very fine crumbs, then add the 1 cup of whole wheat flour and pulse until mixed well. Put the flour mixture into a large ziplock bag and set aside. Beat the 3 egg whites together with a fork, in a medium bowl with a little water(about 1 tablespoon). Dip the chunks of chicken in the egg white mixture and then shake in the closed ziplock bag to coat them in the flour mixture. In a wok or large skillet, fry the breaded chicken chunks in 1 tablespoons of the sesame oil until cooked through and browned. Remove chicken to a plate and cover with foil to keep warm. Wipe out the wok or skillet, and heat the remaining 1 tablespoons sesame oil. Add the green onions, garlic, and grated fresh ginger, and saute for a few minutes on medium to low heat. Add the soy sauce, coffee, peanut butter, the 9 tablespoons water, Splenda, and red pepper flakes to the wok or skillet and stir well until the peanut butter melts and sauce is hot. Add the cooked chicken back to the wok or skillet and toss gently to coat with the sauce. Cook about 5 minutes more till the chicken is heated through and the sauce thickens slightly. Serve with hot cooked rice. Enjoy!
Mix together vegetables, lime juice and cilantro leaves. Refrigerate for at least an hour to allow flavours to meld. Serve with poppadoms or nan bread as a side dish to curries.
Cut tofu crosswise into eight 1/2-inch slices. In a 2-quart rectangular baking dish arrange slices in a single layer. Pour tamari sauce over tofu; turn slices to coat. Let stand for 15 minutes. Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt. Cover and blend or process until combined. With blender or processor running, add the 1/3 cup oil in a thin steady stream. Blend or process for 15 seconds more. Drain tofu, discarding tamari sauce. In a shallow dish combine cornmeal and sesame seeds. Carefully dip tofu slices in cornmeal mixture to lightly coat both sides. In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once. (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion. Pour the vinaigrette over spinach mixture; toss to coat. Divide among 4 dinner plates. Cut the tofu slices in half diagonally. Arrange the tofu over spinach mixture. If desired, sprinkle with additional sesame seeds. Makes 4 servings.
The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not. Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge. Enjoy!
Grease bundt or tube pan and fill around the stem with one layer of rolls. Sprinkle with 1/2 brown sugar, pudding powder mix, cinnamon, and nuts. Pour 1/2 melted butter over all. Repeat the process. Place a plate upside down over the pan. Let rise overnight or until rolls fill pan. Bake 350°F for 35 minutes.