HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl. In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min). Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
Place eggs, oil, zucchini and vanilla extract in blender and puree. Sift together sugar, flour, baking soda, salt and baking powder and cinnamon. Pour liquid ingredients into dry and mix. Add nuts. Divide batter into two loaf pans. Bake at 325F degrees for 1 hour.
In a freshly cleaned jar, preferably sterile, add the breastmilk. Screw the lid on tight and shake furiously until you have butter.
Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock. Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot. Garnish with fresh parmesan and parsley.
Place juniper berries, peppercorns, kosher salt, crushed red pepper, and bay leaf in a coffee or spice grinder. Process until finely ground. Combine juniper mixture, olive oil, sage leaves, and garlic.
Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about 8 minutes. Drain and cover to keep warm. In saucepan over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick. Season sauce with salt, black pepper and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat.
Combine the peas, corn, tomatoes, green pepper, green onions, cilantro, picante sauce, vinegar and garlic in a bowl; mix gently. Chill about 8 hours. Drain. Serve with tortilla chips.
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better. When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Rinse and pat dry the turkey breast and slice into 1/2 inch strips. Add sage, thyme, salt, and pepper to bread crumbs and mix well. Dip turkey fingers into egg white and cover with crumbs mix. Place fingers onto baking sheet and bake, turning once, about 10 minutes.
Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied. Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer. Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely. Remove from heat. At this point you have some options which should be taken into *consideration at the time the mixture is thickened. The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham. If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc. *Consideration;. If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce. With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts. Refrigerating should thicken the sauce just a bit more. Enjoy.
Cream together sugar and the shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees for 12 - 15 minutes.
Beat together oil, sugar and eggs until completely combined. In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mix and mix well. Drain the pineapple well. Add carrots, pecans, and pineapple to mix. Blend well. Pour batter into a greased and floured 9 or 10 inch pan. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Let cake cool on rack without taking out of pan. Cream together cream cheese, powdered sugar and vanilla extract. Take cake out of pan and cover with the frosting. Sprinkle with coconut.
Put all into a bowl except oil and lemon. Add the 1/2-1 Fresh lime or lemon juice squeezed over all. Add approximately 1-2 TBL of olive oil. Let flavors meld for at least 1 hour. You can refrigerate or not. Enjoy. Eileen Baker.
In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent. Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh. Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator.
In a nonstick skillet, heat 1/3 of oil over high heat. Add peas and stir fry until bright green, 2-3 minutes. Remove from pan and set aside in bowl. Place flour in shallow pan. Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess. Discard leftover flour. In same skillet, heat remaining oil over high heat. Add chicken and cook, stirring, until lightly browned, about 4 minutes. Transfer chicken to bowl with peas. Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes. Reduce heat to medium and return chicken and peas to skillet. Cook until just heated through. Add parsley, juice and zest. Adjust seasoning with salt and pepper. Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies. Any of your favorite veggies would do. This also goes well with rice.
Place drained green beans into a 9x13 casserole dish. Mix together cream of mushroom soup and sour cream until well blended. Spread over top of green beans. You can gently mix into the beans, but you don't have to. Thinly slice the Velveeta and place over the top of the green beans to cover. Crush the crackers in the sleeve, and then sprinkle evenly over the cheese. Bake at 350°F for 30 minutes or until hot and bubbly.
Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids. Return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.
Mix all ingredients into a cocktail shaker filled with ice, shake well. Strain into a martini glass. enjoy.
Combine all ingredients in a large soup pot. Bring to a boil slowly. Reduce heat and simmer until thick. Remove bone, skin, and any fat. Chop meat into bite-sized pieces. Season to taste.
Combine all ingredients in a cocktail shaker except grenadine, cherries and orange slices. Shake and strain drink mixture into a glass over new ice. Top with a splash of grenadine. Garnish with 2 cherries and 1 orange slice.
Dice mango, peppers, onion, and cilantro. Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary. Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning. Grill chicken on both sides until no longer pink. Serve with mango salsa.
In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper - 2 on the first row and 2 on the second - 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. For Tomato Sauce: In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. (Sauce recipe makes 6 cups).
In a large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add pasta sauce and water; mix well. Bring to a boil. Stir in macaroni from macaroni and cheese dinner mix. Return to a boil. Cover; cook over medium heat for 6 to 8 minutes or until macaroni is tender and liquid is absorbed, stirring occasionally. Stir in cheese powder packet from macaroni and cheese dinner mix; mix well. Stir in mushrooms. Sprinkle with Cheddar cheese; cover and cook 1 to 2 minutes or until cheese is melted.
Mix all the ingredients together, using breadcrumbs if required, until the meat holds together well. Divide into four lumps then gently pack each burger into patties. Barbeque for 10-15 minutes or back in a 450F oven for 25 minutes until crispy. Serve in a bun with salad.
Firstly, pour the 200ml of orange juice into a pan and put it on a low heat. Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps. Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer. You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.
Wash strawberries and pat dry. Place on paper towels until they reach room temperature. Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough. With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally. Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating 3/4 of strawberry. Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes. Strawberries should be stored in refrigerator until ready to serve.
Preheat oven to 425 degrees. Bake crust 5 minutes and remove from the oven. Reduce heat to 400 degrees. Line the piecrust with tomatoes. Sprinkle with salt, pepper, basil and chives. In a small bowl, mix the mayonnaise and cheese and mix well. Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust. Bake 30-35 minutes until topping bubbles and begins to brown. Serve immediately.
In medium skillet add olive oil and cracked black pepper, toast for 3 minutes or until fragrant. Add pasta water and let liquid simmer and come together. Turn off heat and add al dente spaghetti and parmigiano Reggiano and stir rapidly until cheese melts and sauce coats the pasta. Garnish with more black pepper.
In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside. In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. . Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*. Grease several baking sheets or use nonstick spray. Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded. Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened. Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning. Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely. Store in an airtight container for up to 10 days or freeze up to 2 months.
Put the oatmeal (either regular or quick cooking) in the food processor and blend until fine. Add the other dry ingredients (flours, spice, and baking powder) and pulse until combined. Add the wet ingredients and pulse until well mixed. Heat your waffle maker and grease in whichever way you prefer. Cook the waffles until crispy. I found that it took 5 minutes per batch. Serve warm with more maple syrup.
cream margarine and sugar until fluffy. Add egg yolk and beat, then beat in cocoa powder. If frosting is too thick add a little warm water. Makes enough to frost a 9 inch layer cake.
Saute' the mushrooms and onion in the vegetable oil over a medium heat. until the onion is clear. Turn into a blender or food processor, add the walnuts, salt and. pepper, and the water. Process until blended but not too smoothly. Serve. as a spread with matzah.
Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool.
Brown ground beef and onions with salt, pepper, and garlic powder until cooked through. Toss while hot with lettuce, tomato and pickles. You want the lettuce to slightly wilt. In a small bowl, mix together mayo and mustard, then thin it out with heavy cream until thin enough to pour. Stir dressing into salad mixing everything together well. This salad tasted best when ingredients are warm or at least room temperature I sometimes heat for about 30 seconds in the microwave. Be sure to adapt ingredients to include your favorite hamburger toppings.
In a small bowl, whisk the mayonnaise, sugar, onion, vinegar and celery seed. Cover and chill until serving. You can double this recipe and keep extra on hand.
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days. Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen. Southern Living.
cook all together until potatoes are 1/2 cooked pack into 2 quart jars pressure cook at 11 lbs pressure 90 minutes as always check ball book.
Plain, Vanilla for Honey yogurt can be used. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. The heat should be kept to a minimum until the jaggery has dissolved. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce. Strain into a sauceboat or jug and pour over the yogurt before serving. I was lucky to find my jaggery at a local food co op, but you may have to order if offline.
Chocolate Layer: Beat 2 eggs until foamy. Add the granulated sugar, flour, nuts and salt. Melt the cocoa and butter together in a saucepan over low heat. Add to the egg mixture and blend well. Spread in a greased 9" x 13" pan and set aside. Butterscotch Layer: In a clean bowl, cream the butter with the brown sugar. Add the eggs and vanilla. Beat until well mixed. Add the remaining ingredients and stir. Spoon over the chocolate layer and small blobs. Spread as best you can. Bake in a 350 degree F oven for 30 minutes until the brownies begin to pull away from the sides of the pan. Cool and frost. To make the icing, bring the butter, brown sugar and milk to a boil in a saucepan. Simmer for 2 minutes. Cool. Stir in the icing sugar, adding more sugar or milk if necessary to make the consistency for easy spreading. Spread over the cooled squares. To make the drizzle, melt the chocolate chips and butter together over hot water and drizzle over the icing. Cut into squares.
To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic. Toss salad just before serving and fan chicken out on top.
Cube cream cheese into about 36 pieces. Place into 9-inch pie plate. Add remaining ingredients (can mix them together first if you wish); toss to coat, and cover the dish. Refrigerate for at least 1 hour, up to 24 hours. Serve with crackers, crusty bread or pita chips.
For Filling: Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool. Beat shortening, granulated sugar, and brown sugar in a very large mixing bowl. Add eggs and vanilla; beat well. Stir together 2 cups of flour, the baking soda, cinnamon, cream of tartar, and salt in a medium bowl. Add to sugar mixture; beat well. Beat or stir in the remaining flour to make a firm dough. Divide dough into two portions; wrap and chill until easy to handle. Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling. Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.
Preheat oven to 350°F. Grease a 8x4 inch loaf pan. Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine. Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.