HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients in a large bowl. Make a well in the center and add the remaining ingredients. Stir, don't beat! Bake in a greased and floured Bundt pan at 350° for 1 hour and 15 minutes. Test for doneness.
Place an oval meat rack in a slow cooker lightly coated with healthy oil for 200 degrees maximum heat. Brush legs lightly with 1 tbsp.liquified extra virgin oil. Mix seasonings together and sprinkle over turkey legs. Cover and cook on low 10-12 hours or until tender. Alternatively, cook on high about 5 1/2-6 hours. This recipe assumes low temperature is at least 185 degrees.
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect. Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper. Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!
Preheat oven to 350°f. Lightly grease and flour cookie sheets. In small saucepan combine sugar, margarine, and corn syrup. Bring to boil over medium heat. ,stirring constantly. Remove fom heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets. Bake 6 minutes or until golden. Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of a wooden spoon;slide off when crisp. If cookies harden before curling, return to oven to soften. If desired, drizzle with melted chocolate. If time is limited, curling of the cookies is optional.
In a medium saucepan, beat eggs, add sugar, margarine and coconut; cook for 1 minute. Add marshmallows, and stir until dissolved. Add graham wafer crumbs and mix well. Press into lightly greased 8x8 square pan. Chill in fridge until completely cool, approximately 1 hour. Cut into bars and roll into crushed corn flakes.The easiest way to get the crumbs finely crushed is to put them in the blender for a few seconds, this makes it easier to roll them.
Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs. Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces. Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer. Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes. Then mince the carrot and spread over the mayonnaise. Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful. This salad must look like a cake. Put the dish in the fridge for an hour.
Preheat oven to 375 degrees fahrenheit. Grease a large cookie sheet with a thin coating of butter. In a large bowl place butter and allow it to warm up to room temperature. Cream sugars and butter together until well combined. Add egg and stir until the egg is totally incorporated into the dough mixture. In a small bowl put the dry ingredients together and add to the egg and sugar mixture and combine until it is no longer sticky and comes away from the sides of the mixing bowl. Add the oats, chocolate chips and flaxseeds separately to the dough and mix until the dough is workable and ready to handle. Put small amounts 2 inches apart on a greased baking sheet and put into the preheated oven for about 8 to 10 minutes or until lightly browned on top. Let cookies cool slightly and then remove them to a serving platter for them to cool.
In a small bowl mix the flour, sugar, baking powder, salt, cinnamon and nutmeg. Place the bread in a large bowl and add/pour in the half and half or milk; toss gently to combine with a spoon; let stand until the bread is very soft and is beginning to fall apart, stirring the mixture occasionally (this should take about 8-10 minutes). Add the flour/cinnamon mixture to the softened bread mixture; mix to blend. In a small bowl whisk together eggs, 3 tablespoons melted butter and vanilla; add to the bread mixture, then let stand for 15 minutes. Set oven to 250°. Prepare a baking sheet. Melt butter in a heavy skillet (use as much as desired) over medium heat. Drop batter by about 1/4 cup into skillet. Cook the pancakes until bubbles form on the surface and the bottoms are brown (about 2 minutes). Using a spatula carefully turn the pancakes over and cook for about 2 minutes longer. Transfer the pancakes to the baking sheet and keep warm in the oven. Repeat with any remaining batter adding in more butter as needed.
Wash and core the tomatoes. Slice them very thin. approximately 1/8" or less. I don't drain the tomatoes of their seeds and liquid as I want as much flavor as I can get. This of course is optional. Place on screened trays for your dehydrator. If you don't have screens you can place them on parchment paper. You can spray a very fine mist of cooking spray or oil on your trays to keep the tomatoes from sticking, however, I rarely do this. Dehydrate at 150F or whatever your highest setting is. Remember, we are going to dry these to a crisp! After about 3-4 hours open your dehydrator and loosen the slices and flip them over. This will keep them from solidly sticking to the screens or parchment. Continue to dehydrate until slices are completely dehydrated, dry and crisp. Remove and place in blender. (I use a Magic Bullet for this and it works great). Blend to a fine powder and store in a jar or zip lock bag. Enjoy!
In a large bowl, cream Tofu, peanut butter, brown sugar and vanilla. Add flour, baking powder, oats and stir thoroughly. Drop onto cookie sheet 2 inches apart. Bake at 350 degrees for 20 to 25 minutes.
Combine first 7 ingredients in a bowl and form into 4 large patties. Brush with olive oil and cook 7 minutes each side over medium high heat in nonstick pan. Serve on split buns with lettuce, tomato and ranch dressing.
Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot. Add celery, carrots, oregano, basil, and salt and cook for ten minutes. Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes. Add beans and simmer for five minutes. Add the pasta and cook until tender (check the pasta package for the time required). Add the tomatoes and heat through. You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!
in large bowl comine all six dry ingredients. stir to combine throughly.make a well in the center. in a small bowl put buttermilk, molasses and oil. stir untill molasses has thinned and mixed in, pour into well. stir just enough to combine. turn into greased 9x5x3 inch loaf pan. bake at 350 for 40 to 50 minutes. remove from pan to cool. note; graham flour can be used instead of whole wheat.1.
Brown ground beef & onion. Drain. Add chili powder & cumin, stir 1 minute. Put tomatoes, beans and salsa in a large pot. Add ground beef mixture. Bring to a boil then simmer 25 minutes.
Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered. Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste. Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic. Dice the poblanos and add to pan when the onion is wilted. Saute for one minute. Let cool and combine with the rice. Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese. Bake for 30 minutes or until heated through in a 350 degree oven. If using a Pyrex dish, the oven temperature should be 325 degrees.
Dumplings: In a mixing bowl, add grated potatoes, salt and egg. Add flour, mixing well. Add water if dough is stiff. Drop dough from moistened spoon into a kettle of boiling water. Cook partly covered for 7 to 10 minutes, stirring occasionaly. Drain and rinse with cold water. Cabbage: In skillet, saute onions in butter/margarine until golden brown. Add grated cabbage and salt. Cover and fry over low heat stirring occasionaly until tender and golden brown. Add to dumplings, mix well. You may need to add more salt to your taste.
Bring cream to a boil in a small saucepan over medium-high heat. Remove from heat and stir in bourbon and vanilla. Sprinkle chocolate over cream and allow to set without stirring for 5-6 minutes. Meanwhile, pulse the pecans in a food processor until coarsely chopped. Add pound cake cubes and pulse until pecans and cake are finely chopped. Stir the chocolate and cream until smooth. Pour the chocolate over the pound cake mixture in the food processor and pulse until combined. Transfer mixture to a medium bowl and refrigerate, stirring occasionally, until firm enough to scoop, about 1 hour. Sift cocoa and powdered sugar together in medium bowl. Line rimmed baking sheet with parchment paper. Scoop out heaping tablespoons of bourbon-chocolate mixture and roll to form a ball. Roll ball around in cocoa-powdered sugar mixture to coat and transfer to baking sheet. Repeat with remaining bourbon-chocolate mixture. Refrigerate until firm, about 2 hours. These look great placed in mini paper muffin/candy cups.
Cook bacon in a heavy skillet over medium heat until crisp. Remove to a paper towel and reserve. In the bacon fat, saute the apples over medium heat until they are soft, but not mushy. The cut edges should brown and caramelize. Remove apples with a slotted spoon and keep warm. Place flour, salt and pepper in a brown paper bag and shake thoroughly. Shake the pork chops in the seasoned flour. Fry the chops in the remaining fat over medium high-heat until they are browned, turning once. Serve the chops on warmed plates, covered with the apples and 4 pieces of bacon per chop.
Heat oven to 350°. Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray. Reserve 1/2 cup of the mozzarella cheese. Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese. Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles. Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce. Arrange remaining 3 noodles on top. Sprinkle boiling water over all. Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed. Remove from oven; sprinkle with reserved mozzarella. Let stand 15 minutes (or longer to get the desired firmness) before cutting.
In a bowl whisk together the eggs and milk. In a separate bowl mix together flour, and a dash of salt and pepper. Pat chicken wings dry. Place wings in egg and milk mixture. Then dip in the flour mixture until completely coated. Pre-heat oven to 425°F Place a wire rack over a baking sheet. Place wings on to the wire rack. Bake in the oven for 25 minutes. Remove wings from oven and flip over. Bake for 25 more minutes. About 5 minutes before the wings should come out of the oven start making the Honey BBQ sauce. In a medium sauce pan, heat 2 cups of BBQ sauce and 3 tablespoons of honey on medium heat .Stir until hot. When wings are done, remove from oven and toss into a huge bowl. Pour BBQ sauce over wings and toss to coat. Place wings back on wire rack and bake for 5 minutes.
Cook linguine according to package directions. Heat oil over med-high heat and stir fry the red pepper, red onion and garlic to your liking. In a small sauce pan whisk together broth, milk and flour. Place over med-high heat stirring often until it begins to thicken. Once thickened, remove from heat and add Cajun seasoning, Parmesan and salt and mix well. Pour sauce over cooked linguine and mix well. Serve stir fried veggies over top of pasta.
Preheat oven to 350 degrees. Place all dry ingredients in a large bowl. Place wet ingredients in a plastic cup, whip until fluffy. Fold into dry ingredients. Spray hands before forming each cookie. Place on cookie sheet, leave room in between each one. Cook 7-8 minutes for soft cookies, 10 for chewy. Let cool, removed from pan on cookie sheets. Place in tupperware, wax paper in between cookies when cool.
In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside. In a small bowl, mix fish sauce and sugar. Set aside. Heat oil in a wok or large saute pan and saute seafood. Drain and set aside. Wipe the pan. Heat oil in the same pan and saute Chinese cabbage, carrot and peppers until they are tender but still crisp. Add the chili pepper mixture and fish sauce mixture. Add bean sprouts and scallions, return the seafood to the pan, and saute a little bit longer. Turn off the heat. Add basil leaves and stir. Infuse love and serve!
Pat fish dry and brush with lemon juice. Spread one side of fish with mustard and add a slice of butter. Grill fish, marinade side up until just opaque-about 12-15 minutes. Do not turn the fish.
Preheat oven to 350 degrees. Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced. In a large bowl, cream together butter, granulated sugar, and brown sugar. Add eggs and vanilla. Add cocoa, flour, salt, and espresso powder and mix until well blended. Stir in chocolate chips (optional). Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer on stove, uncovered, for 2-3 hours. Enjoy!
Blend all ingredients together. Stand for 30 mins to allow flavors to infuse. Stir and adjust salt and pepper again and serve.
In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor -- or serve immediately! Note: I usually stick the avocado pits in the guacamole until it is time to serve -- this seems to slow down the oxidation process.
BLEND the softened butter, peanut butter and condensed milk in a mixing bowl. COMBINE crushed Grahams and sugar. ADD this to the peanut butter mixture. Mix well. SHAPE into oval pieces with the use of a polvoron mold. Wrap individually in cellophane. Chill and serve.
Clean shrimp, set aside. In a large skillet, melt 2 sticks of butter. Add celery, onions, garlic, worcestershire sauce, salt and pepper. Cover and simmer till soft for 20 minutes. Add shrimp and cook to taste (approximately 10 minutes). Dissolve flour in 1/2 cup cold water and add to pan, stirring to thicken. Serve immediately over yellow rice or pasta of choice.
Mix sugar and cornstarch in pan; gradually stir in water until smooth, stir constantly until boiling; Stir in gelatin till dissolved; Cool at room temperature, stir in berries; Pour into graham cracker crust; Chill for 3 hours; Garnish with Cool Whip.
Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 kiss into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get kiss to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
Crust. Cream together butter and sugar, add yolks, zest, vanilla and then the flour. Press into bottom and sides of springform pan. Bake 8 minutes at 400 degrees, let cool. Filling. Beat cheese, sugar, vanilla for 1 minute or until combined. Add concentrate, flour, salt and zest. Beat eggs and yolks in one at a time. Do not over beat. Add 1 drop red color and 3 drops yellow. Pour filling into pan. Bake at 300 degrees for 3 hours.
In saucepan simmer the wine and garlic. Then put all into the crock pot, except for the nutmeg. Let cook on high for 2 hours, sprinkle with nutmeg and cook for another 2 hours on low.
To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream). Bring the mixture to a boiling point, stirring all the time. Do not allow sauce to boil hard as it will become lumpy. Simmer for 3 minutes, then remove from the heat. Dip pieces of fish in flour seasoned with salt and pepper. Brown lightly in hot oil. Place the fish in a casserole dish and pour the sauce over the top. Garnish with slices of tomato. Bake at 300F degrees for 20 minutes.
Quarter one onion; stuff the cloves into the second onion. In a large saucepan, combine water and broth; add onions, leeks, carrots, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add cauliflower; simmer uncovered for 30 minutes or until vegetables are tender. Remove from heat. In a small bowl, combine cornstarch and cream until smooth. Stir in egg yolks. Stir in a small amount of hot soup into cream mixture, return all to the pan, stirring constantly. Simmer uncovered for 15 minutes. Discard the whole onion. Ladle soup into individual ramekins. Top with cheese strips. Broil 4-6 inches from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined. Add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes. Filling:Combine all filling ingredients in a large bowl. Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface. Put 1-1/2 cups of filling on one half of the round. Moisten the edges with water. Fold the unfilled half over the filling to enclose it. Pinch the edges together to seal. Crimp edges decorativley with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Repeat with the other dough rounds. Bake in a preheated 350 degree Fahrenheit oven for 30 minutes. Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes. Serve with additional butter and ketchup, if desired.
Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat. Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth. Blend in small amounts of the goat cheese along with the cream if desired. Adjust thickness with the leftover stock. Add more cream if desired and finish seasoning with herbs, salt, and pepper. If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup.
Preheat oven to 375°F. Mix all dry ingredients together in a mixing bowl. Place oranges in a food processor and blitz until finely chopped. Add other liquid ingredients, and blitz until combined. Pour liquids into mixing bowl and combine with the dry ingredients until just barely incorporated. Scoop into 24 medium greased muffin cups and bake for 18-20 minutes until browned.
Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm. Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes. Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened. Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.
Cook macaroni according to package directions. Drain and rinse with cold water. In a large bowl, combine cooled macaroni, celery, bell pepper, cucumber, and onion. In a small bowl, combine mayhonnaise, yogurt, and Dijon mustard. Add to ingreidents in large bowl and toss well to coat. Chill for at least 2 hours.
In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels. In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients. Put mixture in the refrigerator to chill for 30 mins to an hour. Shape into small balls. You can use a small ice cream scooper or tablespoon to help you. Roll balls in flour. Add milk to egg mixture and dip flour coated balls into egg mixture. Roll balls into bread crumbs. Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat. Put on a paper towel-lined plate to drain. **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point. From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes. Serve warm, but be careful they are piping hot right out of the oven/fryer.
Combine basil, parsley and garlic in a blender. Add desired amount of oil slowly while you puree; then blend in water and lemon juice. Thin with more water if desired.
For the cookie: Mix powdered sugar and butter in a 2 1/2 quart bowl; stir in vanilla and egg. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2-3 hours. Heat oven to 375 degrees. Prepare peanut butter filling: Mix creamy peanut butter and butter. Gradually stir in 1 cup powdered sugar. Divide cookie dough in half. Roll each half into a rectangle about 13 1/2x9 inches, on well-floured cloth covered board. Cut each into strips that are 1 1/2x9 inches. Shape peanut butter filling into 18 balls (1 1/4 inch). Roll each ball into a rope, 9 inches long, on a floured surface. Place ropes on centers of chocolate strips. Bring long edges of each strip over filling; seal well. Shape into pretzel on ungreased cookie sheet. Bake until set, 8-10 minutes; cool. To make the cocoa glaze: Mix powdered sugar and cocoa. Stir in 2 tablespoons milk until smooth. If necessary stir in additional milk, 1/2 teaspoon at a time, until of desired consistency. To make peanut butter filled logs: Do not shape into pretzels. Cut each 9-inch peanut butter chocolate strip into 3 logs (3 inches long). Bake on ungreased cookie sheet for 7-8 minutes. (4 1/2 dozen logs).