HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium pot brown sausage. Add onion and garlic and cook until softened. Add tomatoes and broth and bring to a boil. Reduce heat and simmer about 10 minutes. Stir in beans and continue to simmer until warmed through. Stir in basil and season to taste with salt and pepper. Sprinkle with parmesan before serving.
Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl. Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally. Add 1/2 cup of flour. Beat at high speed for two minutes, scrapping bowl occasionally. Stir in enough additional flour to make a soft dough. (Dough should be pulling away from the sides of the bowl). Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary. Place in ungreased bowl. Cover and let rise in warm place for 20 minutes (dough will rise, but will not double). Punch down dough; divide into 12 small balls. Poke finger through the middle of the ball to the other end. Make a round hole about 1/2 inch in diameter. Place on a lightly greased baking sheet. Cover and let rise in warm place for 20 minutes. Preheat oven to 375 degrees. Boil at least 2-inchs of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes turning once. Remove from water and replace the bagels on the greased baking sheet. Mix together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the bagels. Bake for 30 minutes. Variations: Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt. Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.
Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight. When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.
Sift together flour, baking powder and salt. Whisk eggs in a large bowl until frothy. Add sugar, oil, vanilla and lemon zest; mix well. Stir the dry ingredients into egg mixture till well blended. Chill, covered for 30 minutes or more. Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets. Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar. Press top of each cookie gently with the glass to flatten. Repeat with water and dipping in sugar for each cookie. Bake in 400° oven till cookies are lightly browned. Cool for 2 minutes on baking sheets. Then cool completely on wire racks. Store in airtight containers.
Rinse okra in a colander under hot water. (Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring until golden, about 3 minutes. Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Stir in salt and pepper and discard chile.
Boil babycorn, drain and cut into small pieces. Cut paneer into diamond-shaped pieces. Peel, wash and chop onions. Wash and chop tomatoes. Grind together the red chillies, ginger, garlic, cumin, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste. Then, heat oil in a pan. Add onions. Saute till light brown. Add tomatoes. Mix well. Cook for 5 minutes, stirring well. Add baby corn, tomato puree and the ground masala. Saute for a few minutes. Add salt, a little water and sugar. Cook for 4 minutes. Stir in panner pieces very carefully. Add the remaining malt vinegar. Stir well. Serve hot with rotis or bread or naan or paratha or kulcha!
Heat oil in very large Dutch oven. Add garlic and onions and saute until soft. Add tomato paste and stir to combine. Add crushed tomatoes and spices. Stir bring to boil, lower heat to low--cover and simmer. Meanwhile combine all meatball ingredients (except for flour and oil). Form into balls about 2-1/2 inches in diameter. Dredge meatballs in flour. Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce. Stir and bring sauce back to a simmer. Cover. Place sausage in pot and cover with water. Bring to a boil and boil about 5 minutes to remove some of the fat. Brown boiled sausage in skillet. Place browned sausage in simmering sauce. Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly. Remove meatballs and sausage from pot and place on serving dish. Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta. This freezes very well!
In a spice or coffee grinder finely grind flaxseed and sunflower seeds. Set aside. In a blender or food processor, blend together soy milk, berries, banana and yogurt until almost smooth. Add seed mixture, protein powder and lecithin, is using, to soy milk mixture. Blend just until mixed, about 5 seconds.
For filling:. For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside. For cake:. Preheat oven to 375 degrees F. Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely. For glaze:. Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt. Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then saute pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes. Transfer pork to plates. Add pineapple mixture and rum to skillet and saute, scraping up brown bits, 1 minute. Serve pork with relish.
Roast Serranos over open flame or in oven on broil. Bag or wrap in plastic to loosen skins. Remove pepper skins. Place all ingredients into blender. Puree for 5 minutes until it is smooth and creamy. Chill 2 hours.
If you use raw sunflower seeds like I do, it's best to roast them first. I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop. Let them cool for a few minutes. Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth. You may have to scrape the sides down occasionally. Add a little more oil if the mix is still not binding. If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time. Using something granulated like sugar or Sun Crystals might require more oil. Store in the refridgerator, and if the oil separates, mix before using. Yields about 1 cup.
Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away). Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil. Let boil 30 minutes or until the chicken is done. When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool. Add all vegetables and barbecued pork to the chicken broth remaining in the pot. Debone and shred the chicken meat and add to the pot. Add enough V-8 juice to get the desired consistency. Add garlic and seasonings. Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot. Taste before serving and add additional seasoning if necessary.
Heat oven to 350. Spray a 9x13" baking dish with cooking spray, set aside. In large cooking pot, cook noodles, drain and set aside. Using the same pot, add soup, cheeses& frozen broccoli. Season to taste and stir to combine. Pour into baking dish, and bake about 30 minutes, or until hot and bubbly.
Cream together the butter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla. Sift all dry ingredients together. Add dry ingredients and milk alternately until creamy. Bake in 10 inch tube pan or bundt pan. Bake at 325 degrees F for 1 hour and 20 minutes. If you do not want a chocolate pound cake, just leave off the cocoa.
For the sandwich: Preheat oven to 400 degrees Fahrenheit. Put 2 tbsp of balsamic vinaigrette into a small bowl, and add tomato and green pepper slices, turning to coat. Put on a pan and sprinkle with the finely chopped basil, and salt & pepper. Roast for about 20 minutes, or to your liking. For the spread: Put all the spread ingredients into a blender or food processor and process until a smooth paste has formed (more or less). To assemble: Spread the spread over two slices of bread. Layer the arugula leaves and the fresh basil leaves, followed by the roasted red pepper. When your tomatoes and green peppers are done roasting, layer them on. Top with the sliced mozzarella while it's still hot-- so the cheese melts. Enjoy!
Mix all ingredients together in a bowl. Do not add water. Dip a cheesecloth in boiling water, and rub it well with flour. Put the mixture into the cloth and tie securely. Drop into boiling water but do not allow the water to come more than 2/3s up the pudding. Boil for 3 hours, replenishing water as it boils away. When cold, slice and fry with bacon or as an accompaniment to sausages, liver etc.
(Diabetes substitutions at bottom of recipe). Before Part <A> take 1 cup warm water and put it into the crock pot and turn it on high. This is sort of to preheat the pot; without water it would crack see. Part <A> take the beans section and warm in microwave or on stove top until steaming. Stir and pour into the crock pot (nice to use maple or honey flavor beans). Part <B> ketchup, mustard, brown sugar, liquid smoke, vinegar. This is like a sauce. Simmer and stir on stove top or microwave until turns brown and smells less vinegary (20 minutes maybe). Dump into the crock pot and stir well. Part <C> meat and onion; brown on stove top or in microwave together then dump it in pot. See how it goes a, b c all warm before going into the pot. Put on the lid and keep on high for on hour and 5-8 hours on low then serve with rice and cornbread, cheese shredded on top or glass of milk Complete meal for open houses or crowds of people. Stays warm in pot and is easy to self serve. Diabetes substitutions: Can substitute tomato paste for ketchup and powdered mustard for regular. Add water a little and artificial sweetener comes in brown sugar flavor. The Bush baked beans can use navy beans plain and use brown rice instead of white rice. See these are all diabetes or trying to lose wight substitutions. You can also add wheat germ to the corn bread.
Preheat the oven to 400°F. Pour half the olive oil into a very large frying pan to film the bottom. Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down. When all the spinach is barely wilted, put it in a sieve and press out most of the moisture. Spread the spinach in a wide, shallow ovenproof dish and set aside. Salt and pepper the chicken cutlets on both sides. Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides. When the chicken is done, lay the cutlets on the spinach. In a small bowl, mix together the pine nuts and blue cheese. Scatter this mixture over the chicken (This much can be done ahead). Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes. Serve at once.
Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices. Whip egg yolks with half the sugar till light and fluffy. Cream butter with the rest of the sugar together with vanilla flavour. Fold in the creamed egg yolk mixture. Add the mixed dry ingredients and brandy. Stir lightly till well mixed. Turn batter into a lined and greased 9 inch cake tin. Bake in a preheated oven at 175°C for one hour to 60 minutes until golden in colour. You can also test if it is done by inserting a skewer into the cake. It's done when the stick comes out clean.
Combine the first five ingredients (apples, brown sugar, cornstarch, amaretto and cinnamon in a bowl and mix well. Pour this mixture into the unbaked pastry shell. In a separate bowl, combine the pecans and remaining ingredients and stir until this mixture is crumbly. Sprinkle this mixture over the apple pie and press it gently into the pie filling. Bake at 350 degrees for one hour or until lightly brown. (I do use a pie ring to keep the crust from getting too brown). Serve warm or cool to room temperature before serving. I have also served it with spiced whipped topping which is one small container of Cool Whip to which I've added 2 tablespoons of either pumpkin pie spice or apple pie spice and 1 tablespoons of brown sugar and stirred well.
Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan. Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling. Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping. Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. If there are leftovers cover with plastic wrap and refrigerate.
Follow sure Jell Directions. Water Bath Can 15 minutes using regulation jars& new caps. Note: put your fingers into the pulp to find any missing seeds before you make jam. Follow Sure Jell Instructions for Cooked Jam. Please water-bath all Jam for 15 minutes. Jam canned this way will be safe& last over 2 years without mold.
BROWNIES: Preheat the oven to 350 F, and grease a 9x13" baking pan. Set aside. Cream the sugar and butter together, then add the vanilla. Add the beaten eggs, 1 cup of flour, and the chocolate syrup. Mix the batter well, and spread into the prepared pan. Bake for around 30 minutes, but check early. Allow the batter to cool completely while you make the next layers. MINT LAYER: Mix the butter with the powdered sugar and the creme de menthe. Spread it over the cooled brownie layer. CHOCOLATE LAYER: Melt the chocolate chips together with the butter, either in the microwave or in a double boiler on the stove. Pour the chocolate layer over the creme de menthe layer. Transfer the baking pan into the freezer or refrigerator and allow to cool before you cut and serve. I like to serve them in little petit fours size bites. They are VERY RICH!
Put all the ingredients into a 4-quart crock pot; stir to mix well. Cover and cook on low for 5-6 hours. Add salt and pepper to taste at anytime during cooking. Ladle into a bowl and best enjoyed by campfire.
Combine flour, baking powder, salt and sugar. Work in shortening as for pastry. Add currants. Moisten with milk, making a soft dough. Knead 10 seconds. Pat out on a greased cookie sheet, to a thickness of a 1/2 inch. Preheat oven to 375°F and bake for 25 minutes. Serve warm with butter.
Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil. Bake at 375 degrees for 1 hour. Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino. Cook at medium heat for an additional 20 minutes. Let cool slightly and serve.
In a medium saucepan combine butter and water and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until dough forms. Continue to stir for about 30 seconds to a minute. Transfer into a large mixing bowl and add eggs one at a time waiting until each is well incorporated before adding the next (batter may look wet but continue mixing it normally looks like this). Transfer dough to a pastry bag fitted with a large star tip. Bring approximately 2 inches of oil to a boil. Pipe 5-6 inches of dough into the oil and let sit until golden brown on one side, turn over. Lay the fried churros onto a plate with a paper towel to cool. Make the cinnacoating: 2 parts cinnamon/brown sugarand 1 part sugar.
For Sauce. Heat oil in heavy 4-quart nonaluminum saucepan over medium heat. Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes. Add garlic and basil and cook 15 seconds. Mix in tomatoes. Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes. Can be prepared 3 days ahead and refrigerated. For Rabbit. Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife. Halve each loin crosswise;cut off remaining meat from bones. Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves. Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally. Remove rabbit from marinade and pat dry;reserve marinade. Heat oil in nonaluminum heavy large skillet over medium heat. Add pancetta and brown, stirring frequently. Remove, using a slotted spoon. Add rabbit loins to skillet and sear on all sides; do not brown. Cool and refrigerate. Brown remaining rabbit meat over medium heat in batches(do not crowd). Transfer to heavy 5-quart saucepan, using a slotted spoon. Pour off all but 3 tablespoonfuls fat from skillet. Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade. Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes. Pour over rabbit meat (keep loin refrigerated). Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool. Refrigerate tomato mixture overnight(can be prepared 2 days ahead). Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes. Discard bay leaves and fresh rosemary. Transfer rabbit mixture to platter. Serve immediately with polenta or pasta.
Whisk pineapple with its juice and honey in a bowl until combined. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce. Refrigerate for at least an hour. Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side, or until cooked through. For dipping sauce: While chicken is broiling, put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened.
In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes. Preheat oven to 500 degrees F. In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large slotted spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake in oven until browned, about 12 minutes. Serve hot with mustard or eat as is.
Avocado Jalapeno Relish: In a medium bowl, mix all relish ingredients but the lime juice. Stir gently with a fork to mix. Drizzle the lime juice over all to evenly distribute. Stir gently until fully incorporated. Cover with plastic wrap and place in the fridge until ready to assemble the burgers. Cumin Garlic Mayo: In a small bowl, mix the mayo, cumin and garlic. Cover and refrigerate until ready to use. Southwest Burgers: In a large bowl, crumble the beef apart and spread out across the width of the bowl. Add the onion and patty seasonings by sprinkling over the beef to evenly distribute. Mix gently with your hands, careful to not overwork the meat. Form into 6 patties. To cook the patties, heat the grill or grill pan to medium high. Place the patties on the grates and cook for 5 minutes. Flip and grill another 4 minutes. Add the cheese slices and allow to melt, about 1 minute. (This cooking time was done on a gas grill for medium- medium well. Use a meat thermometer for your desired temperature. Your cooking time will vary if the patties have been refrigerated.). Place the buns cut-side down on the grill until slightly toasted, about 1 minute. Keep a close watch, they can burn quickly. To assemble, spread the mayo mixture on the bottom bun, about 1 heaping tablespoon. Place 2 or 3 pieces of lettuce as desired. Place the burgers on top, then the sliced tomato. Spoon on two generous tablespoons of relish. Add red onion if desired. Place top bun. Repeat for remaining burgers.
Boil potatoes in jackets, cool in refrigerator. Peel and shred using medium grater. Shred cheese with same grater. Butter 2 quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered. Bake, uncovered, in a 350 degree oven until heated through, 55-65 minutes.