HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the fruit and onion into coarse pieces. Place in a blender and mix well. You may need to add a little bit of water to get the blender to mix it without clogging. Dosage: Adults - one cup a day. Children - 1/2 cup a day. This amount is not to be taken all at once, but just a spoonful at a time every so often throughout the day, until the total amount desired has been consumed. Pour remainder into glass jar and keep refrigerated. When ready to use, warm slightly in a pan before serving.
Melt margarine. Add ingredients together and mix well. Spread out on a cookie sheet and then refrigerate. Makes 1 standard size cookie sheet of delicious peanut butter fudge.
Chopped all vegetable and set aside. Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant. Add scallops and cook for a minute. Then add the mixed vegetables and cook for another minute or so. Add the broth, soy sauce, and cook till almost a simmer. Turn the heat to low and add the onions and the noodles to the dish. Wait till it cools, the dish will thicken on it's on and divided into severing.
Preheat oven to 375°F. In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy. Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended. Refrigerate dough 1 to 2 hours. Prepare fig filling and set aside, see below. On a floured surface, roll dough into 14 inch square. Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide. Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip. Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top. Press edges together to seal. Cut strips crosswise in half for ease of handling. Place, seam side down, 3 inches apart on greased baking sheets. Brush off any excess flour. Cut each strip into 7 (1 inch) crosswise pieces, but do not separate. Bake 13 to 15 minutes or until puffed and firm to the touch. Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely. Fig Filling. In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.
Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce). Drain, and slice into thin strips. Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes. Meanwhile cook pasta according to package directions and drain. Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine. Preheat oven to 500°. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.
Line heavy large pot with heavy-duty foil. Sprinkle wood chips over bottom of pot; cover. Turn exhaust fan on high. Heat pot over high heat until smoke begins to form inside pot. Fill 9 x 4 1/2 x 3-inch metal loaf pan with ice. Place in pot; cover tightly. Smoke ice until just melted, about 5 minutes. Remove from heat. Cool slightly. Cover loaf pan tightly with plastic wrap; freeze until firm, at least 6 hours. Using ice pick, cut ice block crosswise into *large* smoked ice chunks allowing 1 per glass. Wrap tightly in plastic and keep frozen. Bring 1 cup water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add pecans; reduce heat to medium and simmer until syrup tastes like pecans, about 12 minutes. Strain; discard pecans. Cover and chill pecan syrup until cold, about 2 hours. Place 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, and 3 tablespoons pecan syrup in cocktail shaker. Fill with plain ice cubes; cover and shake until cold. Divide mixture between 2 old-fashioned glasses. Repeat with remaining 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, 3 tablespoons pecan syrup, and ice. Place 1 smoked ice chunk in each glass and serve. NOTE: One reviewer suggested the smoking be done with the BBQ outdoors. Sounds like a good idea to me too.
Wash& dry chicken. Coat chicken with flour & seasonings. Add oil to skillet and brown chicken, turning, 3-5 minutes over medium heat. Set aside. In the skillet melt the butter over medium heat. Add the tomatoes, mushrooms and wine. Heat to blend flavors about 10 minutes, stirring occasionaly. Add the spinach and stir until wilted through, about 3 minutes. Use a 9x13 pan and refrigerate. Bake later at 375 for 1/2 hour to 40 minutes, until bubbly and heated through.
In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.
Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well. Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren't large enough). Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through. Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain. To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well. Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.
In a large Dutch oven or heavy pot, heat oil over medium heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes. Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove from heat, stir in red-wine vinegar, and season with salt and pepper.
Pour wine in a med bowl and add the sugar, stirring until dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours. To serve, stir in the cashews, divide among your favourite serving bowls and sprinkle with mint!
Set out a sheet of wax paper on a hard, flat surface. Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet. Place flattened slices into a large ziptop type plastic bag. Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices. Heat about 1 Tbsp oil in a large skillet over medium-high heat. Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm. Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender. Add sherry or wine and bring to a boil. Let boil until reduced by 1/3 (about a minute). Return pork to the skillet and cook until heated through, about another minute or two. Make sure pork is cooked all the way through, but still moist. Remove pork to plates and ladle sauce on top.
Cook and stir onion and pepper in oil till onion is tender. Add garlic and cook 1 minute. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in pepper flakes, pepper and peanut butter. Heat just until hot. Season with salt and pepper. Garnish with nuts.
Mix all the ingredients in a small bowl. Transfer to a small jar and seal tightly. Store in a cool, dark place for up to 3 months.
Put slice of pound cake on plate. Put peach half on top rouned side up. Put whip cream around peach and serve. Hence the name: it looks like a raw egg on toast!
In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric. Puree, adding a little water if necessary to achieve the desired consistency. Peel the shrimp, leaving the tail intact. Devein them, place them in a bowl, and toss with the cilantro puree. Marinate for 8-12 hours. Prepare a moderately hot charcoal fire. When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one. Place the shrimp marinade-side up pon the grill. Cook until almost done, about 2 minutes. Turn shrimp over and cook quickly on marinade side, about 1 minute. Remove shrimp from grill. Divide shrimp among serving plates. Pass garnishes at table. Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.
Grease bottom of 9 X 13 inch pan. Combine 1st six ingredients. Pour into pan. Sprinkle, then pack cake mix over top evenly. Drizzle butter over entire cake. Bake at 350 F for approximately 50 - 60 minutes (test for doneness). For extra elegance top slices with whipped cream sprinkled with the spices used in cake.
Lightly season chicken with salt and pepper. Brown slowly in butter in skillet Arrange browned chicken skin side up in baking dish. To dripping in skillet add mushroom soup and wine, stirring to combine. Add remaining ingredients and stir to combine. Heat to boiling. Pour sauce over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done. Serve with hot, fluffy rice.
method: Cut and wash the cabbage, carrots and turnips. Chop the fennel and with the sugar glaze the mushrooms. Thinly slice the radishes and take the skins of the tomatoes by placing them in boiling water. Thinly slice the cheese and dice the bacon into bite size pieces. Fry gently the bacon, and then mix all together SAUCE grate the garlic, add lemon juice and some olive oil, salt pepper and sugar. Mix thoroughly and add to cabbage just before serving.
In a bowl, mix together all the dry ingredients. Make a well in the center and pour in the milk. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy. Peel bananas, placing in a seperate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix. Add chopped pecans. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix. When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown. Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes. Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest. To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO much flavor! I dip the syrup over the pancakes without the banana chunks, but you can do either way.
Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper. Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top. Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted. Enjoy as a side dish or a yummy snack!
Cook rice medley as per package directions until just done. About 30 minutes. Do not drain. In a large soup pot, on medium heat, melt butter with oil. Add carrot/onion and saute until onion is tender. Add garlic and saute until just fragrant. Add broccoli and also saute for 5 minutes. Add stock and rice with liquid. Simmer for 20 minutes. Season with salt and pepper to taste.
Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool. In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar. Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.
Preheat oven to 350°F Spray a 9-inch round cake pan or baking dish with oil. Cream butter and sugar. When slightly fluffy, beat in eggs and vanilla. Combine flour, baking powder and salt and sift into the creamed butter mixture; beat well. Spoon batter into prepared pan. Arrange green tomato pieces in concentric circles over batter. Sprinkle lightly with sugar and cinnamon. Bake 50 minutes to 1 hour or until cake is firm and golden.
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divde the Mixture among the slices and spread. Bake in 350f oven for about 15 minutes and the cheese has melted.
Combine oil, lemon juice, cumin, salt, pepper, sugar and turmeric in screw-top jar. Shake well to blend. Place sliced tomatoes on serving plate. Sprinkle with onion and parsley. Pour dressing over. Let stand at room temperature 1 hour, then chill well. Makes 6 servings. Note: Cook time is stand time, and chill time.
Combine all ingredients, except 1 T. parmesan cheese. Pour into greased casserole and sprinkle with remaining parmesan cheese. Bake at 350 degrees 45-50 minute.
The loaf pans in Switzerland are 9-10cm in width and adaptable in length. For this recipe you need to adapt the length to 28-30cm. However, I assume that this recipe will work equally well in a slightly different size of loaf pan. Beat the butter. Add some of the sugar, then an egg. Mix until well incorporated. Carry on with the remaining sugar and eggs the same way. Always make sure that the ingredients are well incorporated. Add the zest of the two lemons. Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this. Generously butter your loaf pan (see point 1) and pour the batter into it. Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes. Cool cake slightly after it has baked. Mix all ingredients for the glaze. Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake.
Brown ground beef with onion, green pepper and garlic. Drain and add tomato sauce. In 2 qt casserole, spread 1/2 of the spaghetti. Mix together the sour cream, cream cheese and cottage cheese. Cover the spaghetti layer with the cheese mixture. Top with remaining spaghetti. Drizzle melted butter over all. Cover with the hamburger sauce mixture. Chill for at least 1 hour. Remove from refrigerator at least 20 minutes before baking. Bake at 350 for 45 minutes.
Cut bacon in small pieces and fry; add onions and saute until golden. Add corn and salt; continue sauteing until corn is browned. Add eggs and cook until thickened, stirring up from the bottom of the skillet. Serve on toast.
Cut a lengthwise pocket in each chicken breast and stuff in a slice of cheesese and a slice of prosciutto Put oil in a skellet and brown the breasts on both sides. Add soup, orange juice,& sage, heat to a boil. cover and cook for apprs 5 minutes or until the chicken is done Add orange segments, heat through& serve.
Preheat oven to 350. Line the bottom of a greased 8x8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Pour melted butter over top then sprinkle with cinnamon and remaining 1/4 cup sugar. Bake for 40-45 minutes or until golden.
Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden.
Preheat oven to 350 degrees. Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground. PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly. Continue to pulse until mixture begins to form a ball. <<This step took about 3-4 minutes in our food processor. Line a baking sheet with parchment paper. Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly. Bake for 6-8 minutes, until firm. Cool on baking sheet.
Preheat the oven to 350*F. Grease a bundt pan (or pan of your choice) with coconut oil. Mix dry ingredients well in a large mixing bowl. Add wet ingredients and mix well again. Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.). Bake at 350*F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.). Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~. Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.). PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut. This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: <a href="http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/">http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/</a>.
NOTE: the amount of ground coffee indicated is estimated. Adjust amount according to the type of coffee maker you use. In fact, all ingredient amounts are estimated. Place the ground coffee in the coffee maker/basket. Fill the coffee maker with water. Please try to use filtered water if possible. Add the spices. Brew coffee. Sit back and enjoy! Serving suggestion: we like our coffee with heavy cream (aka whipping cream), a little bit of unrefined cane sugar (Sucanat) or agave nectar to sweeten.
Preheat the oven 200c. In a bowl, mix all the ingredients, except the ribs, together. When completely mixed, add the ribs and coat well. Lay the ribs on a foil lined roasting tin and pour over any remaining sauce. Roast for approximately 1 hour, turning occasionally. When browned and sticky, remove from the oven and allow to rest for 10 minutes. Serve warm.
In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking. When lamb is fully cooked, add cream; simmer for 10 minutes. Stir in diced bread; cook for about 2 minutes then remove from heat. When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary. Snap off mushroom stems and spoon out gills so portobellos are shallow cups. Bring stock to a boil and place mushrooms in, 1 minute on each side. Preheat broiler. Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs. Place under broiler to rewarm and crisp the topping. Serve hot.
Butter bread if you like. Spread jam over. Place with cheese. Top with other piece of bread. Cut in half. Serve.
In skillet or microwave, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well. Combine all ingredients in Crock pot. Stir well. Cover and cook on LOW setting for 6 - 7 hours.
Mix pudding mix, milk and syrup until blended. Add ice cream and mix well. Pour into ice cube trays/popsicle molds and freeze.
Season steak with salt and black pepper. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add steak and cook for 4 minutes per side for medium rare. Remove from heat. Transfer steak to a cutting board and let sit for 5 minutes before slicing. Meanwhile, in same pan, heat oil over medium-high heat. Add bell pepper, onions, and garlic. Cook, stirring constantly, 5 minutes. Add peas and water. Cover the pan and cook, stirring occasionally until vegetables are softened, about 5 minutes. Uncover, add soy sauce, and cook 30 seconds longer. Add sliced steak to pan and toss briefly just to heat through. Serve warm.
Preheat oven to 400. Place diced potatoes and onions in large bowl, toss with olive oil to coat. Add all other ingredients, toss to coat. Pour into buttered casserole dish. Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized. Adjust spiciness/seasonings to taste. Stir gently halfway through cooking time or as needed.
Heat oven to 350 degrees. Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate. Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack. Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!
In a large pot, bring 1 gallon water to a boil. Add the sugar, salt and spices, then stir until the salt and sugar dissolve. Add 1 gallon of cold water and the ice. Transfer the brine to a container large enough to contain it and the turkey (I do this with a turkey breast and put it in a small cooler -- Many grocers sell special brining bags for this purpose). Add the turkey to the brine, breast side submerged, close the container and refrigerate overnight. Once brined, remove the turkey from the liquid and drain. Pat the bird dry with paper towels and proceed with roasting as directed by your recipe. Check the internal temperature early, as brined turkeys cook faster than those not brine. Makes enough brine for a 10-pound turkey.