HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, or blender, with the machine running, drop the garlic clove through the feed tube and finely chop. Add all the remaining ingredients and process until well combined and mostly smooth. Season to taste. Cover and refreigerate until ready to use. Let stand at room temperature 1 hour before using.
Stir and bring just to a low simmer, reduce heat and cook for at least 1-2 hours in a crockpot Thick, rich and slightly sweet/slightly hot, very unique!
In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise. Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes. Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet. Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.
Heat 1 teaspoons Cooking oil in deep skillet over medium-high heat until shimmering. Cook ground beef, breaking it up but leave it a bit chunky, until browned. Drain. Add 1 Tbls. Cooking oil to pan and cook vegetables until softened, about five minutes. Add tomatoes, broth, and meat into pan. Bring to a simmer and cover. Cook 20 minutes. Add pasta, cover and cook 20 minutes more. If desired, mix in cheese and serve.
Preheat oven 350 degrees. Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum. Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts. Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper. Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.
Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey. Sauce: Melt butter in a large skillet over medium heat. Stir in garlic and Creole seasoning. Add 1/2 & 1/2. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and shrimp stirring until just heated through. Season with salt and pepper, to taste. To serve, spoon Crawfish Bayou Sauce over center of fish and garnish with parsley and green onions.
Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat. Remove from the heat and add the cinnamon, ginger and coriander. Season. Let the marinade cool. Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade). Place the breasts side by side in a shallow baking tray and pour the marinade over them. Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours. Preheat the oven to 240°C. Drain off the marinade into a small saucepan and heat until reduced to half. Put the fillets in a baking tray and bake in the oven for 15 minutes. Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides. Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved. Add the rest of the apple cider and remove from heat. When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them. Serve with the apples and the sauce.
PREPARATION. Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See "NOTES" below if buying dry Sea Cucumbers). Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside. Cut the bamboo shoots into bite size pieces, set aside. In a small bowl "A" add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside. In a second small bowl "B" add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, 3/4 cup stock, set aside. In a third small bowl "C" add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside. COOK INSTRUCTIONS. Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl "A" and stir-fry until it starts to release its fragrance. Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside. Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance. Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl "B.". Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half. Stir contents of bowl "C" and add to wok/pan to thicken. Add sesame oil and toss gently. Serve with white rice and perhaps another green vegetable of your choice, on the side. NOTES: Store the Pre-soaked Sea Cucumbers in cold water and in the refrigerator until ready to use. If using dry Sea Cucumbers, you need to prepare it properly (re-constitute them), which can take several days See this URL - http://tinyurl.com/45zody . Read this interesting URL about Sea Cucumbers- http://tinyurl.com/4n5kvra .
Cream butter and beat in sugar gradually. Beat in egg and vanilla. Add mashed bananas to butter mixture. Add mashed banana mixture alternately with the dry ingredients, beating each addition well. Stir in chocolate chips and drop dough onto a buttered cookie sheet. Bake at 375 degrees for 9-12 minutes.
Place all ingredients in a saucepan. Simmer for 25-30 minutes. Serve in bowls topped with shredded cheese and corn chips.
Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7. Set out the frozen spring roll pastry so it can thaw (around 30 minutes). If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later. Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna. Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart. Note: Keep the wrappers under a damp towel so they do not dry out. Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again. Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together). Repeat the last 2 steps until all the filling is gone. Heat the oil (canola or peanut) in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked. Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.
In a medium saucepan combine the beer, cumin, dried oregano and garlic powder; bring to a simmer. Add in the refried beans and salsa, stir until heated through. Add in the cubed Velveeta; stir over low heat until cheese melts (about 3 minutes). Transfer to a bowl and serve warm with tortilla chips or tacos.
Fill highball glass with ice. Place a teaspoons (float) of Goldschlager in glass. Fill rest of glass with Irish Cream and Coffee Liqueur. Shake. Pour into shot glasses.
Combine water& coffee until dissolved. Stir in milk& set aside. Combine flour, sugar, cocoa, baking powder& salt in a bowl; stir in butter& half the coffee mixture until smooth. Spoon into lightly greased 8-cup (2 litre) ovenproof dish, smoothing top. Combine sauce ingredients in a small bowl; sprinkle over batter. Pour remaining coffee mixture over top but do not stir. Bake in preheated 350F oven for 30 minutes or until sauce bubbles& cake is firm to the touch. Serve hot- with ice cream, frozen yoghurt or whipping cream (optional).
Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup. Remove bay leaf and chilies and discard. Add water chestnuts, ground red pepper and ginger to the cooking liquid. Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done. Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt. Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls. Ladle boiling hot soup over vegetables. Garnish with the chow mien noodles and peanuts. Feb. 15, 2009, Edited by the author of this recipe to add just in case others prefer the original: The last few times I have made this soup, I have taken to cooking the noodles separately in chicken broth and straining the broth into the rest of the soup base leaving the noodles mostly al dente in a separate dish to be added to each serving with the vegetables in step 6. Using boiling hot soup will ensure that your veggies and noodles will be hot and cooked, while the vegetables and cooled noodles cools the soup enough to eat comfortably. Using this technique also allows you to freeze the base for future meals without compromising the noodles after step 3 making this perfect for a OMAC. Don't worry about the water chestnuts. They will stand up beautifully to freezing and will make this soup a quick dish when time is limited. I have also started using extra crunchy peanut butter instead of peanuts. Dip your clean spoon into the jar of peanut butter and get a big heaping spoonful. Stir it into your hot soup before garnishing with chow mein noodles. This not only gives you a more enhanced peanut taste, but gives the soup a pleasant peanutty, creamy flavor. I have also been using a small amount of hot chili oil in the olive oil to stir fry with instead of chilies. I like the taste and you can control the heat factor easier. I like to sear the seasoned chicken breasts in it before cutting it into bite size pieces before stir frying the vegetables.
For cookies:. preheat oven to 350 degrees. In med bowl, sift together flour, cocoa powder, baking soda and salt. Set Aside. In a mixer beat together the butter with sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary. Add in Vanilla. On low speed beat in flour mixture a little at a time. Gently mix in chocolate chips and Mint candies. On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking. cool completely. For glaze:. in small bowl mix together sugar, mint extract, and water until smooth. transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies. Let cookies stand til set, about 10 minute. Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
Remove dough from your machine after the dough or manual cycle is completed. Turn dough out onto a lightly floured surface and form a large ball. Divide into 16 portions. Form into balls, and coat each ball with softened butter. Roll in orange-sugar mixture. Place 8 balls into a 9" pie pan. Allow to rise until dough doubles, about one hour. Bake at 350 degrees or until just golden brown. Success HInts: Use only the orange portion of the orange rind.
Toast the nuts, either on the stovetop in a large skillet over medium-high heat or in the over at 350F for about 8 minutes. Set aside to cool. Grease a 13x9 inch pan with butter and set aside. Melt the white chocolate in a double boiler or in a bowl set over simmering water. Set aside, keeping it over the warm water so it does not solidify again. Combine sugar, butter, marshmallow creme, 3/4 cup eggnog and salt in a heavy 4 quart saucepan (if using evaporated milk use all of it at this point). Cook over medium high heat, stirring constantly. When mixture comes to a full boil, boil for exactly 5 minutes, still stirring constantly and making sure to scrape the bottom of the pot to prevent scorching. Remove from heat. Stir in remaining 3/4 cup eggnog, melted white chocolate, vanilla, nutmeg, nuts and cranberries. Beat until well blended. Pour into prepared pan. Cool to room temperature, refrigerating if desired. This may take several hours. When firm, cut into squares.
Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself. Grate the carrot into the bowl with the cabbage mixture. Sprinkle 3/4 cup of sugar on the cabbage mixture and toss. In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often. Pour vinegar mixture over cabbage mixture. Toss well. Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers, and water to cover. Bring to boil, reduce heat to low, cover, and simmer for 1 hour. Remove chicken from pot and set aside to cool. Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper. Simmer uncovered, for 30 minutes. Meanwhile, pick meat from the chicken, shred, and return to pot. When vegetables are cooked, remove pot from heat and set aside to cool. For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal. Mix in 3 cups water, 1/2 cup at a time, until dough forms. Roll out dough on a floured surface into a large rectangle. Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour. Fold dough onto itself in 3 layers, like a letter. Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square. Wrap in plastic wrap and chill overnight. Preheat oven to 375*F. Roll out dough on a floured surface and cut into ten 7 inch circles. Fill circles with chicken mixture. Brush edges with egg wash, then fold over to form plump turnovers. Use a fork to seal edges. Place on baking sheet and brush with egg wash. Bake until golden, about 30 minutes.
Make the marinade: in a bowl, whisk all the marinade ingredients together. Cut each skirt steak into 8-10 inch pieces. Place the steaks in a large zip-lock plastic bag and pour in marinade. Press the air out of the bag and seal tightly; refrigerate for 1 hour, turning occasionally. Remove steaks from the bag and discard the marinade. Pat the steaks dry with paper towels; let steaks stand at room temperature for 20-30 minutes. Lightly brush or spray both sides of the steaks with oil and season with pepper to taste. Grill over Direct High heat until cooked to desired doneness, 4-6 minutes for medium-rare, turning once. Remove from grill and let rest 2-3 minutes; slice thinly; serve warm.
Cut beef into 1 -inch cubes and dredge in flour, salt and pepper. In a large skillet, brown beef in a little oil, and place in slow cooker. Add remaining ingredients plus 1 cup of water. Cover and cook on low for 7-8 hours. Add carrots and cook an additional 1 1/2 hours.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets. To make the filling, in a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.
Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1 /4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until REDUCED BY HALF, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt. Remove from heat. Cut remaining butter into pieces, add to the sauce, and whisk until incorporated. Place salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill. Serve with the cucumber, if desired.
Shave the large hershey bar with a grater. In a bowl fold chocolate bar shavings into the cool whip. Frost pre made angel food cake generously. Also wonderful with strawberries.
Melt butter. Remove from heat and add the semi-sweet chocolate. Cover and let rest for about 3 minutes to melt the chocolate, then stir until smooth. Add the heavy cream, gradually, stirring until totally incorporated and chocolate loses its shine. Refrigerate until slightly firm (approx. 20 - 30 minutes). Roll chocolate into small balls and then roll into chopped 3 MUSKETEERS(R) Bars, pressing gently to adhere.
Soak raisins in rum for 15 minutes then strain reserving rum for sauce. Butter a 9x11 casserole pan with 1/2 ounce butter. Place bread cubes in prepared pan top with raisins. Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour. Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes. Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins. Serve pudding hot with lots of sauce and garnish with sliced mango.
Preheat oven to 350°. Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda. Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger. With a fork just stir until the batter is smooth. Bake for 30-35 minutes or until a toothpick comes out clean. Transfer the cake to a wire rack to cool.
Combine all ingredients in a blender; process until smooth. Pour into a saucepan; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 minutes or until thoroughly heated. Remove from heat; cool. Cover and chill. Yield: about 1 cup.
Combine the frozen blueberries, yogurt, almond milk, peanut butter, and flax seed in a blender. Pulse until smooth. Pour into a bowl and place in the freezer for 10 minutes to set. This prevents toppings from sinking. Remove smoothie bowl from freezer, garnish as desired. Enjoy immediately.
IMPORTANT NOTE: Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio. DIRECTIONS: Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently. IF YOU WANT TO MAKE LINKS: You will need 1 yard sausage casing. Stuff the mixture through the sausage stuffer into the casings and twist into links. Dry the sausages by hanging them in a cool place, it may then be kept for several weeks.
Lay bread on counter and spread 1 tbl peanut butter on each slice. Peel and slice enough bananas to cover 4 slices of bread. Drizzle small amount of honey on remaining 4 slices of bread. Place honey drizzled slices (honey side down) on top of banana slices, making 4 sandwiches. Beat eggs, cream, vanilla, cinnamon, nutmeg and salt with a whisk in a medium bowl. Heat griddle or skillet over med-low heat. Grease with butter or spray pan, if necessary. Dip one sandwich at a time into egg mixture and place on griddle. Cook each side until golden brown (about 3-4 minutes per side). Remove from skillet and cut each in half diagonally. Serve immediately with sprinkled powdered sugar or syrup, if desired.
Preheat oven to 375. Lightly grease/spray a 13" x 9" baking pan. Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish. Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese. Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.
Beat eggs until light and fluffy. Add salt and sugar, stir well. Add the flour and beat well. Add milk gradually. Melt butter in skillet, medium heat and add batter. Pancakes should be much thinner than normal American style. Flip to cook both sides. Pancakes will be brown (from the butter) in spots when they are done. Enjoy!
Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender. Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender. In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat. Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well. Add the lemon juice. Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!
Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often. Add the shredded cheese one handful at a time, melting between each handful. When it is all melted you are done. We always use bread but you could use veggies or meat. It can be a bit salty so I think that is why bread works best. Also if you use a brand name onion soup mix I think its less likely to be too salty.