HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse. In a food pressor, chop a cup of pecans into a fine meal. Set aside. Chop soaked pecans into a fine meal. Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften. Add date pieces, maple syrup or honey, carob,. cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency. Add the ground dry pecans and chop until well mixed. The dough should by crumbly but sticky enough to hold a shape when shaped. Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:. Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly. Fill, frost and serve with love.
lightly brush mini tart pans with mayonnaise. remove crust from bread, cut each slice into 4 squares, lightly press into tart pans. combine mayonnaise, cheese, onion, ham or bacon, lemon juice and hot pepper sauce spoon into each bread cup, distributing evenly. Bake in 350 degree oven for 15 to 20 minutes until lightly browned.
Using a two-quart saucepan, bring salted water to a boil. Stir in the macaroni and return the water to a boil. Stirring occasionally, continue boiling for four minutes. Then lower the heat to medium and continue to boil the macaroni with frequent stirring for seven more minutes. (You may need to reduce the heat to its lowest setting for the last two minutes to prevent sticking.) Add the remainder of the ingredients, stirring well until the cheese is melted. (Total cost per serving: 45 cents.). To modify and reduce saturated fat and salt, eliminate the salt, substitute low-cholesterol cheese and skim milk for the cheddar and the cream and add two teaspoons of fried onions (one small onion, chopped finely and fried in one teaspoon of canola oil in the pasta pot before you cook the pasta, then set the onion aside and add last to the above recipe). (Total cost per serving: 48 cents.).
Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot. Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot. IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well. Pour the tomato-wine mixture over chicken. IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt! Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf. Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.
DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk. SALAD: Combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.
Preheat oven to 400 degrees. Place chicken wings in a baking dish. Add all remaining ingredients to a sauce pan and cook for 3 minutes. Pour mixture over chicken and bake for 30 to 35 minutes. Test for doneness. Serve hot or place in a covered warming dish or crock pot until ready to serve.
Mix all ingredients in large bowl. Place in greased 9x13. Bake at 350 degrees for 1 hour.
Cut the salmon into 6 equal serving pieces, wash and pat dry on. paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan. Saute, stirring frquently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.
For the rolls: Mix two cups of the flour along with the cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, margarine and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff). Turn dough onto lightly floured surface. Knead about five minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.). For the topping: Heat brown sugar and margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in un-greased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves. Punch dough down. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with two tablespoons margarine. Preheat oven to 350 degrees F. Mix chocolate chips, brown sugar and cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double. Bake 30 to 35 minutes or until dark brown. Immediately invert on heatproof tray or serving plate. Let stand one minute so caramel will drizzle down; remove pan.
Brown sausage thoroughly in a large skillet over medium heat, stirring to crumble; drain well. Return sausage to skillet and add spaghetti sauce, stirring well to mix. Cook lasagna noodles according to package directions, except omit salt if called for. While pasta cooks, break egg into mixing bowl and beat lightly. Add ricotta, parsley, oregano, pepper and grated Parmesan to beaten egg, stirring well to mix. When lasagna is done, pour into a colander and run cold running water over the noodles. (Be sure not to skip this step. They stick together something awful and will be impossible to layer if you don't rinse away all the starch.) Preheat oven to 375 degrees. Lightly grease a 9" x 13" baking dish on bottom and sides with margarine. Spoon a small amount of meat sauce into dish, spreading to coat lightly. (Use 1/2 cup or less-- just enough to prevent the bottom layer of noodles from sticking. It should be more like a'film' than a layer.) Place half the noodles in bottom of dish, overlapping slightly if necessary. Spoon half the ricotta mixture on top, using a rubber spatula to spread evenly over all. Sprinkle with 1/3 of mozzarella. Spoon on 1/3 the remaining meat sauce. Repeat layers. Cover top of dish with pepperoni slices. Pour remaining meat sauce over all, spreading evenly. Bake at 375 degrees for 20 minutes. Remove from oven and sprinkle remaining mozzarella on top. Bake an additional 5 minutes, or until cheese has melted. Let stand 10 minutes before cutting into squares and serving. (It won't affect the taste if you don't let it'rest', but it will be terribly runny instead of cutting nicely.).
Place lime juice, mint and sugar into a pitcher. Using a muddle stick mash to release mint oils, and dissolve sugar into juice. Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices.
Place all seeds, spices, salt and pepper in a fry pan. Stir over low heat for 5 minutes, or until the seeds are toasted and fragrant. Cool completely. Place almonds and spice/seed mix in your food processor bowl. Process until mix resembles a coarse powder.
Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool. In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.
Prepare all ingredients. Put everything except the mozzarella into the crock-pot. Stir well. Sprinkle the cubed mozzarella on top of the soup after stirring. Let cook on High for 2 to 3 hours. Or low for 4 to 6 hours. Serve with warm bread or crackers or sprinkle each bowl with croutons. Enjoy.
Melt mints in boiling water; add dry jello and crushed pineapple. Chill till set. Mix well. Add marshmallows and fold in Cool Whip. Put in square or oblong Pyrex dish and freeze. When ready to serve, set it out 30 minutes ahead of time. Keep frozen.
Mix the cottage cheese and jam together. Eat with a dessert fork or spoon. ENJOY!
Bring 4 quarts water to boil in a large pot for cooking pasta. Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta. Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 1 minute. Transfer onion mixture to bowl with ricotta mixture. Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serve.
While peeling apples and pears, keep them in the lemon juice so they don't turn brown. Place apples in a greased shallow 9" square baking dish. Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30-40 minutes or until apples are tender. Serve with vanilla ice cream or yogurt, great by itself too.
Brown the meat, breaking it up, until all fat has disappeard. Lower heat to medium and add the Hot Shot, salt, chili powder and flour. Mix well to distribute the flour throughout the meat. Stir in the tomato soup, Worcestershire sauce and brown sugar. Continue to simmer and stir until thickened. The longer you let it simmer, the better the flavors will bond. It will thicken a bit more during cooling. This feeds 5 good eaters.
Grind together ham and pork. Mix all ingredients together. Bake in a large loaf pan at. 325 deg. for 1-1/2 hours.
RUB: Combine all Rub ingredients in a medium bowl. RIBS: Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.). Generously coat both sides of both racks of ribs. In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.). Feel free to sprinkle rest of rub on ribs. Put inner pot into Pressure Cooker base. Secure lid. INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting). OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally. STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however. Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.). OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit. FINISHING: OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more. GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.
Place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). Add squash after chopping into 1/2-inch circles. Add chopped onions to same pot. Add 1 1/2 tablespoons of margarine. Boil until completely cooked "really well". Drain squash after done cooking. Add squash and onions to casserole dish. Add remaining margarine. Mix well until margarine is melted. Add beaten eggs and mix well into squash. Add 1/2 of the cheese into squash and mix well. Add 1/3 of saltines into squash mix well. Sprinkle on top the remaining cheese and saltines. Bake at 350°F for 35-45 minutes until cheese melts completely.
Preheat oven to 350 degrees. Combine first six ingredients and beat until smooth, using a wire whisk. Layer in a greased baking dish alternating with a layer of macaroni then a layer of cheese. Pour milk mixture over macaroni;sprinkle with bread or cracker crumbs. Bake covered for 50 minutes. Uncover during the last 5 min to crisp the top.
Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat. In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter. Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender. Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency. Serve over noodles tossed with snipped parsley.
In a small plate pour 3 tablespoons of sugar in the center. In a separate plate pour 1/4 cup of water. Take a large wine glass that is fairly sturdy. DO NOT use a thin or expensive glass as it's possible that it could break from the heat. Turn wine glass upside down and dip it in the water plate to wet the rim. Immediately dip it in the sugar plate to coat the rim of the glass with sugar. Set glass upright on countertop. Pour a small splash ( about a teaspoon ) of Bacardi 151 into the wine glass. Pick up glass and swirl the Bacardi 151 around to coat the inside of the glass. Put the glass down again. Light a match in one hand and pick the glass up with the other hand. Carefully tip the glass at a 45 degree angle and bring lit match to the mouth of the glass. It will ignite quickly. Turn the glass so that the fire evenly carmellizes the sugar on the rim of the glass. Do this for about 20-30 seconds. Put glass down on countertop and cover with a plate to extinguish the flame. Pour in 4 liquors and fill the remainder of the glass with coffee up to about a quarter inch from the top. Top off with whipped cream. Enjoy the best coffee drink that you have ever had!
1. Pre-heat the oven to 425°F. 2. Sift the flour, baking powder and sugar and salt into a large mixing bowl. Rub the margarine and shortening into the flour with your fingertips until the mixture resembles coarse meal. Combine the eggs and milk and stir then into the flour mixture, just until the dough comes together. Fold in the raisins. 3. Roll the dough out to about 1/2 inch thickness on a lightly-floured surface. With a 2-inch round cutter; stamp out 24 scones and transfer them to a lightly greased baking sheet. Bake the scones for 10-15 minutes or until they are light brown. Serve at once with Devonshire cream or butter and jam.
Mix all the spread ingredients together. Slice a loaf of French bread lengthwise. Spread mixture on the inside of both halves. Top bottom half with any combination of sandwich meats that you desire. Can also be topped with pickles if you wish. Place top half of bread on the sandwich and slice into individual servings.
Have all you cobs of corn shucked and silks removed before starting this. Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove. Fill a large pot of water a little over half full. Add in the sugar; bring to a full boil. Add in as many cobs of corn that will fit into the pot without over crowding. Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking. Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled. Place the cobs onto a clean tea towel. to drain slightly. Dry the outside of each cob slightly with a clean tea towel. Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time. Place the foil-wrapped cobs in a large bag, then freeze. WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed). To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn). The corn is now ready to eat and enjoy!
Set oven to 400 degrees. Prepare a large greased baking sheet or pizza stone. In a skillet cook the sausage meat in oil until well browned. Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly. Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine. Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board. Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly. Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal. Repeat with the remaining dough and filling. Place the rolls seam-side down on a large pizza stone or greased baking sheet. Join the ends of the rolls to form a large ring, then pinch together to seal. Brush the dough with the egg white. Bake for about 25-30 minutes or until golden brown. Let stand for 10-15 minutes before serving. Warm pizza sauce and serve with each serving.
Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot. Mix wine and chicken soup together and pour over chicken. Cook on low for 6-8 hours or high for 2-3. Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through. *Serve over white rice.
For filling, beat cream cheese and Splenda until smooth. Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside. For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip). Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart. Bake at 375°F for 20 minutes, or until pastry is golden and filling is set. Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling. Store in the refrigerator. Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.
Preheat the oven to 450°. In a mixing bowl, combine the flour, salt, baking soda, and baking powder. Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal. Make a well in the center of the dry mixture and add the buttermilk. Stir the mixture until the buttermilk is fully incorporated. Turn the dough out onto a lightly floured surface and knead carefully a couple of times. To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball. Place the biscuits onto an ungreased baking pan. Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown. Remove from the oven and brush with melted butter.
To make cake: Mix margarine, sugar and eggs together. In separate bowl mash the bananas and add the milk. Once mixed, add the banana mixture to the margarine, sugar and eggs. In separate bowl mix the remaining dry cake ingredients. Mix the dry and wet cake ingredients together. Pour into 9 x 13 inch pan and bake at 350 degrees Fahrenheit for 35 - 40 minutes. Cool to room temperature. To make icing: Mix the flour, milk and sugar in a small sauce pan. Cook to boiling stirring continuously. Cool to room temperature. In a separate bowl whip the margarine, shortening and vanilla. Mix the cooled pudding mixture with the whipped marg/shortening mixture until fluffy. Top cooled cake with icing and enjoy!
In a medium sized pot heat olive oil and add ham. Cook until browned. Add sofrito and simmer over medium heat for 2 or 3 minutes. Add all remaining ingredients, mixing thorougly. Taste broth for reseasoning, if necessary. It should be very slightly on the salty side being that the rice will absorb most of the seasoning. Cover. Cook over medium low heat for about 25 minutes. Stir, cover and cook for an additional 15 minutes.
1.	For the chicken, marinade in Italian dressing over night. Then bake in oven at 350 degrees for 45 minutes. Let cool, then cube. 2.	Cook Angel hair pasta in a pot of salted boiling water until it is al dente, about 3 to 4 minutes. Drain and set aside. 3.	In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Work in the tomatoes, basil, salt and hot pepper flakes. Reduce heat to medium, and cover. Simmer for about 5 minutes, add in chicken, stir frequently, cook until the mixture is hot and tomatoes are soft. 4.	Toss the sauce in with the angel hair pasta to coat. Serve with Parmesan cheese.
Warm icing in small, microwave safe bowl - usually about 15 - 20 seconds. You are looking for a smooth consistency, not bubbly so watch closely. Add Cinnamon and Vanilla, mix well and set aside. Pop popcorn in microwave according to package directions. Transfer popcorn to large bowl and drizzle icing mixture over the top. Toss and enjoy!
Preheat oven to 350 degrees. grease 13x9x2 inch baking pan. in a large bowl cream butter and sugars. stir in egg and vanilla. in medium bowl combine flour, baking powder, baking soda and salt. stir into creamed mixture. gradually add cereal and raisings. stirring until all pieces are evenly coated. spread evenly in bottom of pan. bake 15-20 min or until tester inserted in center comes out clean. cool. in a smalll bowl combine confectioners sugar and milk. drizzle over top. cut into squares. makes 48 squares.