HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a 1-quart jar with raspberries. Pour in 1 cup sugar and cover with brandy or Cognac. Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves. Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.
In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda. Pulse until ingredients are well combined. Pulse in agave nectar until the dough forms a ball. Remove dough from food processor and work in dark chocolate with your hands. Form dough into 2 logs on a parchment lined baking sheet. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes. Remove from oven and allow to cool, set, and become crispy. Serve.
Heat oven to 350. Grease and flour a 13"x9" pan. For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly. Set aside. In another bowl, mix berries and sugar. Set aside. For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar. Beat at low speed until moistened, beat for 2 minutes more at medium speed. Pour the batter into the prepared pan. Spread the berries over the batter. Sprinkle the streusel over the cake. Bake for 50-55 minutes, or until cake tests done. Cool for 1 or more hours, or until completely cool. In small bowl, whisk all glaze ingredients together. Drizzle over cake.
In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended. Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
Break spaghetti in half, and cook as directed on package until al dente; drain. While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees. Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate. Saute onion in margarine, mix with sour cream, and spread over crust. At same time, brown sausage in a large skillet; drain fat. Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Spoon over sour cream mixture. Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish. To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.
Preheat the oven to 425 degrees F. In large skillet, saute shallot or onion in butter until soft, about 5 minutes. Add mushrooms and lemon juice to skillet and cook until mushrooms are soft and juices have absorbed. Add herbs, mix well and set aside to cool. Add cream cheese to cooled mushrooms and mix well. Adjust seasonings to taste. Roll out puff pastry to 10x12-inch rectangle. Spread filling over pastry. Cut pastry into fifteen 2x4-inch rectangles. Roll up each rectangle and brush with egg wash. Place seam side down on ungreased baking sheet. Bake until golden, about 15 minutes. Serve immediately.
Cook pasta as directed on package. Heat oil in a skillet over medium heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for three minutes. Add hot pasta to skillet and toss well. Add chicken broth to skillet and stir. Toss with Parmesan cheese and serve immediately.
In a large skillet, heat oil on high heat. Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved. Sprinkle beef strips with the salt. When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining. Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness. Serve over hot cooked rice, if desired.
Boil a pot of water and cook pasta "al dente". In a medium pot, melt butter on low heat. Mix all the dry ingredients together and whisk into the melted butter. When the butter and flour are incorporated and hot start adding the milk. Don't stop whisking from the time you add the flour until the milk is all inches. Only adding a little milk at a time as to avoid the flour lumping (maybe 1/2 cup at a time). Heat the flour/milk mixture until its bubbling (stirring very often or it will burn). Once it's bubbling start adding the cheese a little at a time making sure it melts before adding more. After all the cheese is in and melted just add it to the cooked pasta and serve .
Sausage Balls. Preheat the oven to 350°F Spray a cookie sheet with cooking spray. Combine First six ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the cookie sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. Sauce. Mix Last 7 Ingredients together.
Brown ground beef in large skillet, stirring until crumbly, drain. Saute onion in small skillet until tender. Stir into ground beef mixture with beans and rice. Heat through, stirring frequently. Layer corn chips, ground beef mixture and cheese alternately in a 9 x 13 inch baking dish. Bake at 350 degrees until cheese is melted.
In a 4-quart heavy saucepan, cook bacon until just starting to brown. Sprinkle chicken with thyme; season with salt and pepper. Add chicken to pan; brown over medium-high heat. Add onion and garlic. Cook 2 minutes; drain. Add potatoes, mushrooms, tomatoes and wine. Cook, uncovered, over medium-high heat about 25 minutes or until potatoes are tender and sauce thickens, stirring occasionally. Garnish with chopped parsley, if desired.
Preheat oven to 350°; spray a 9-inch square metal baking pan with nonstick baking spray with flour. In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, cinnamon, cardamom, and salt. Add eggs, molasses, butter and oil to flour mixture and whisk until blended and smooth. Whisk in boiling water until just blended (batter will be thin). Spread batter evenly in prepared pan. Bake for 55-60 minutes or until a pick comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Serve at room temperature with a dollop of Orange Mascarpone Cream. Orange Mascarpone Cream-in a large bowl, using an electric mixer on medium speed, beat powdered sugar, mascarpone, cream, orange zest and orange juice until soft peaks form.
In a heavy bottomed saucepan over low heat, bring the cream just to a boil. Add the brown sugar and stir just until it dissolves. Add small pieces of butter and mix until completely melted. Add in the chocolate chips. Wait a few minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools. *Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.
Preheat oven to 350 F and have ready a lightly greased 2 quart shallow baking dish. Combine all ingredients, pour into the pan, and bake uncovered for about 55-60 minues or until the apples are tender.
Cook noodles until tender and drain. Mix all other ingredients (except paprika) in a med size bowl. Add noodles and mix well (I use a pasta lifter). Pour in a buttered casserole (or use Pam), sprinkle on paprika and bake at 350 for 45 minutes.
Heat oven to 375 degrees. Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender. Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well. Spoon beef mixture into ungreased 8-inch square or oval glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Preheat oven to 350 degrees. Butter 13X6 inch oval baking dish. Melt butter in heavy large skillet over medium heat. Add onions and saute until tender, about 10 minutes. Toss apples with flour in medium bowl. Arrange half of sweet potatoes in bottom of prepared dish. Top with half of apple slices. Arrange remaining potatoes and then remaining apples. Cover with sauteed onions. Pour stock over all. Bake until sweet potatoes are tender, about 45 minutes. Mix breadcrumbs, cheese and bacon in small bowl, then sprinkle mixture over potatoes. Bake an additional 20 minutes. Broil until topping browns, if needed. Let cool 5 minutes before serving.
Mix the first 4 ingredients and bring to boiling point, Combine the next two ingredients and pour the hot chocolate mixture over; Add the remaining ingredients; Bake in 9x13 pan at 400 degrees for 20 minutes. Icing; Bring margarine,cocoa and milk to boiling point over low heat, Add powdered sugar, vanilla and nuts, Ice cake while hot.
Preheat the oven to 350 degrees. Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the. water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot. sauce to the squash and mix well. Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot. with remaining butter and bake 45-60 minutes.
Heat oil in a large deep skillet or Dutch oven over medium heat. Add shrimp and cook until starting to turn pink, about 3-5 minutes. Remove from pan and set aside. Add mushrooms, onion, garlic, salt and pepper to hot pan and cook 3-5 minutes or until vegetables are tender. Sprinkle with flour and cook 2-3 minutes. Stir in evaporated milk and chicken broth. Bring to a boil over medium heat. Reduce heat; simmer uncovered for 2 minutes. Stir in shrimp, spinach and cheese; cook for 1-2 minutes or until shrimp is fully cooked, spinach is wilted and cheese is melted. Serve with your favorite rice. TIPS: Replace shrimp with pre-cooked chicken or sliced sweet Italian sausages. Delicious! Freezing is not recommended.
Cut the chicken into portions, as desired. Marinade with salt and a whole lemon. Set aside for about 1/2 hour. Put about 10 tbsp of Oil into a deep pot and allow it to heat. Add the fenugreek, curry leaves, the garlic, ginger and cardamom mixture, green chilie, rampa and onion. Stir for about 3 minutes, then add the tomatoes. When the ingredients are a golden brown colour, start adding the spices, starting with: Chilie powder then followed by Masala, Turmeric and Curry powder. Stir well. When the mixture is almost a shade of dark red, put the chicken in, including the marinade. Raise the fire to let the curry boil. Add about 1/4 cup of water if necessary (or if you want more curry). Lower the heat and cook for about 20 minutes or until chicken is tender.
In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water. Stir and micro on high for 5 minutes till transparent stirring once. Temper egg yolks by mixing a bit of hot mixture with them. Add lemon juice and rind. Add to hot mixture and stir. Cook 3 minutes on 70% power. Add butter and pour into pie crust. Cool. In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually. Add 1/4 teaspoon salt and bake at 350°F until golden.
Preheat the oven to 350°F Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Add the orange rind and vanilla. In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients. Stir in the nuts and plums. Divide the batter between the two loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the pans cool on a rack for 10 minutes, then turn the loaves out of the pans and cool completely on the rack. Makes 2 loaves. Lucy Waverman's Cooking School Cookbook.
Wash and cut pork into seving size pieces. Mix all ingredients together. Do NOT rinse kraut. Simmer slowly about 3 hours, adding a bit of water as needed.
With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well. Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes. Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.
In large Dutch oven (lid must be ovenproof) heat oil over medium high heat. Salt and pepper hens both sides. Brown on both sides. Add onions and garlic, let cook 5 minutes. Add potatoes and mushrooms on top. Sprinkle with rosemary and thyme and garlic powder. Pour in 1/2 can broth in pan and 1/4 cup wine. Squeeze 1/2 lemon on top. Cover with tight fitting lid. Place in oven at 350°F for 1 hour. Remove from oven and take out hens and vegetables. Over medium high heat add remaining ingredients (lemon juice, lemon pepper, chicken base, wine, broth) and let reduce for 15 minutes. Thicken with cornstarch and water. Taste and season as needed replace chicken and vegetables and cook for additional 10 minutes stirring very carefully and not very often. Serve immediately.
Preheat the oven to 350 degrees F. Oil a 9x13 inch baking pan. In a large bowl mix together all flours, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Set bowl aside. In another bowl whisk together the applesauce, pineapple, syrup, olive oil, apple cider vinegar, and vanilla. Add this wet mixture to the dry ingredients and gently mix together with a large wooden spoon. Fold in the grated zucchini, walnuts, rasins and gently mix. Immediately place mixture into oiled 9 x 13 pan. Spread out batter evenly and place into oven. Bake for 25 - 30 minutes. When cool cut into squares and serve.
Arrange chicken, pesto, and cheese between the two slices of bread. Spread outsides of sandwich with margarine. Cook sandwich in a non-stick skillet on medium-high heat for about 3 minutes per side, or until cheese is melted and bread is golden brown.
Sift the dry ingredients together. Heat the milk until very warm but not boiling and melt the shortening in the milk. Let it cool and add in the dry ingredients. Add the nuts if desired. Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes. Frost with the following recipe. Frosting. 1-cup confectioners' sugar. Milk. 1-teaspoon anise or vanilla extract (I made two icings and use anise and vanilla flavorings). Mix confectioners' sugar with enough milk to make the icing spreadable. Mix in anise or vanilla extract and frost the cookies.
In food processor, combine cream cheese, sour cream, mayo, 1/4 cup shredded cheese, Tabasco (to taste) and garlic. Blend to mix completely. Spread in bottom of pie plate and smooth equally. Layer with diced tomato, then crumbled bacon, and then green onions. Sprinkle remaining 1/4 cup Cheddar cheese over top. Cover with plastic wrap and refrigerate until served, at least 30 minutes. Serve with crackers, baguettes or sturdy tortilla chips.
In a medium saucepan, melt the chocolate over very low heat. Stir in the orange extract. Allow the nuts and coconut to cool, then stir them into the melted chocolate. Drop by heaping tablespoonful onto a parchment lined baking sheet. Allow to cool. If need be (as in it's too hot in your kitchen for these to set) transfer clusters to a plate and cool in freezer. Serve.
Pour the stock into a sauce pan, if using fresh herbs, add them to the stock and bring to a gentle simmer. Cover until ready to use. In a large sauce pan, heat oil over medium heat, add onion and saute until tender and translucent, about 5 minutes. Add the sausages, using a wooden spoon, break up the sausage as it cooks into bite size pieces until browned, about 5 minutes. Add the mushrooms and cook, stirring until just wilted, about 2 minutes. Mix in the rice and cook, stirring until the kernels are hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed. Using a ladle, add the hot stock about 1/2 cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding 1/2 cup of stock and stirring rice constantly and gently. When the rice is about half cooked or only 11/2 cups of the stock remains add the asparagus pieces into the rice and continue stirring. When you have about 1 cup of liquid left, stir the peas into the rice and season with salt and pepper to taste. Continue stirring. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total). When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese. Spoon into large soup bowls, top with shaved parmesan and serve immediately. *Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.
Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine. Mince tomato. Add onions and minced tomato to the roasted peppers. Peel avocados; remove seeds, mash and add to the chopped vegetables. Season with salt to taste and mayonnaise or french dressing.
Pork: Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat. Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside. Salsa: Combine salsa ingredients and chill for a minimum of 30 minutes. To assemble: Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.
Fish: Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times. To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork. You may also barbeque this. If you do brush it with the marinade often. Serve hot with avocado butter, lemon wedges and fresh parsley sprigs. Avocado Butter: In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients. Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.
Sift together first six ingredients. In a large mixing bowl, cream butter and crisco. Beat in sugars, then eggs and vanilla. Mix in dry ingredients. Mix in chocolate chips and walnuts. Grease cookie sheets. Drop a round ball about the size of a super ball (I use a number 40 scoop) onto cookie sheet. Flatten to a disc shape. Bake at 375 for 8 min or until VERY LIGHTLY browned around edges. Let cool on cookie sheet abbout 1 min before moving to a cooling rack.
Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. Preheat oven to 350 degrees (180C). In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Bake for 35 minutes, or until the batter in the center of the pan feels just set. Let cool, then lift out the foil and peel it away. Cut the brownies into squares. Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper. Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal. Cook lasagna as package label directs. Drain well. Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish. Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella. Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.
In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening. Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned). Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly. Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.