HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften the cream cheese to room temperature. Preheat over to 350 degrees. Thaw and drain the frozen spinach. Squeeze out the excess water from the spinach. Drain the artichoke hearts and pulse them lightly in a food processor, or chop them by hand. Mix spinach and artichokes with mayonnaise, sour cream, cream cheese, parmesan cheese, granulated garlic, and tabasco sauce. Mix in kosher salt and fresh cracked black pepper. Mixture will be thick. Spread into 9x13 glass baking dish, and bake for 45 minutes, or until top starts to brown. Remove from oven. Allow dip to cool slightly before eating. Enjoy!
In a bowl, mix the alcohol with the corn starch, until lump free. Add the body lotion and whisk until it gets thicker and more the consistency of a cream. To this add the peppermint oil, mix. Transfer to a wide neck jar.
Preheat oven to 350 degrees. Saute onion in olive oil on low-med heat until translucent, about 5 minutes Add minced garlic and saute one minute more. Set aside. In large bowl, beat egg. Add the cracker crumbs, seasonings, onion and garlic and mix well with fork. Crumble the ground beef into the bowl and gently mix with hands, being careful not to "overwork" it, as this can cause tough meatballs. Place a cooling rack in a cookie sheet with sides or large baking pan. shape mixture into 1 1/2 inch balls and place on rack. Bake at 350 for 25 minutes.
Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily. Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges. Remove beef to a platter and slice 1/4" thick. Set aside. Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
Clean string beans& snap ends off. Fill a frying pan with water and cook string beans for about 25 minutes or until tender. Drain and dump in serving dish add butter and Seasoning and stir around to cover. Enjoy!
Preheat oven to 350 degrees. Bring water to a boil in large saucepan. Add grits and salt and stir until mixture comes to a boil. Simmer uncovered for 5 minutes, stirring occasionally. Remove from heat and add cheeses, bacon, butter, garlic, black pepper, and hot sauce; stir well. Stir in eggs and pour into an ungreased 1 1/2 quart casserole. Bake about 50 minutes. May refrigerate up to 24 hours before baking.
In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6 ounce ramekins or custard cups. In a large bowl, combine flour and remaining salt. Combine the eggs, water and milk, whisk into flour mixture just until blended. Fill each ramekin with 1/4 cup batter. Bake at 400°F for 30-35 minutes or until puffed and golden brown. Serve immediately.
Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes. I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
In small bowl, soak raisins in 2 tablespoons rum for 30 minutes. Drain off rum into 1-cup measuring cup. Add enough water to make 1 cup liquid. Set aside for bread batter. Heat oven to 350 degrees (F). Grease and flour bottoms only of three 5x3-inch foil loaf pans. In large bowl, combine quick bread and pistachios. Pour batter evenly into greased and floured pans. Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean. MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the butter. Bring to a boil over medium-low heat, stirring constantly until sugar is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 tablespoon rum. Poke surface of loaves with toothpick. Brush top of each loaf with glaze. Cool 1 hour or until completely cooled. Wrap tightly in plastic wrap with fun holiday colors. Store in refrigerator.
Place eggplant in a colander and toss with salt. Let drain for 1 hour, tossing occasionally. Broil red pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes. Transfer to a paper bag, then close and let pepper steam 10 minutes. When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Dry pepper on a paper towel and puree in a blender until smooth. Rinse eggplant and dry on paper towel. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry eggplant in small portions until just golden, about 5 minutes. Make sure the oil stays hot between batches. Drain on paper towels. Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor. Mince remaining garlic clove and cook in olive oil along with anchovy in a large pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to medium and stir in pepper puree, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
Prepare Strawberries-. Place three layers of damp cheesecloth or a jelly bag in a medeium glass bowl. Cap strawberries then crush. Pour prepared berries in the cheesecloth or jelly bag. Tie off cheesecloth and let hang over bowl for 3 hours, pressing gently if needed to get 3 and 3/4 cups juice. Prepare waterbath canner, jars, lids and rings. In an 8 quart saucepan add strawberry and lemon juice together. Stir in lemon juice. Add Butter. Bring to a full, rolling boil stirring constantly. Stir in pectin. Return to full boil. Boil 1 minute. Remove from heat and ladle into clean, hot sterile jars. Wipe rims, cap and seal. Process 5 minutes in a boiling water bath. Let stand on a rack or clean towel until cool-check seals. Makes about 8 half pints.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Serve and enjoy! Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Preheat oven to 425*F. Spray baking sheet with nonstick spray. In shallow dish, mix wheat germ and spices. In another shallow dish, whisk egg whites with 2 tbsp water. Dip chicken into egg mixture, then into the wheat germ mixture. Transfer to baking sheet. Bake until cooked, about 10 minute.
To prepare polenta, brink milk to a boil in a medium saucepan. Gradually add polenta while stirring constantly with a wisk. Reduce heat and cook 5 minutes or until thick. Stir in 1/4 teaspoon of salt. Remove from heat. Stir in cheese; cover and keep warm. To prepare the fish, heat a large non-stick grill pan over medium heat. Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl. Rub fish evenly with mixture. Coat pan with olive oil or cooking spray. Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.
PASTRY: Preheat oven to 400°F. Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas. Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten. Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes. Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass. Fit pastry circles into muffin cups; refridgerate while preparing the filling. FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients. Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible. Add vanilla and egg and mix until combined. ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell. Bake 15 - 18 minutes or until the filling is lightly browned and bubbling. Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.
Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.
Mix the mashed garlic with the melted butter and saute the shrimp until pink. Puree peeled tomatoes and chipotles in a food processor or blender etc. Pour over the shrimp and simmer until it is thickened. Serve hot. White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.
Preheat oven to 350F degrees. First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls. Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish. To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth. Add vinegar, soy sauce and worcestershire sauce; stir. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce. Bake in preheated oven for 30 minutes. If you want a lot, this recipe doubles well.
Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
Preheat oven to 400 degrees F. Grease baking sheets; set aside. Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough. Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie. Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely. Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies. For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.
Rub pork tenderloins with garlic salt, Tony's Creole Seasoning, salt, and black pepper. In a skillet on med-high heat place pork tenderloins and cover with italian dressing and Dale's seasoning. Cook about 5 minute on each side. Serve with mashed potatoes or starch of your choice.
Cover ribs with cold water in a large pot. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the. foam. Transfer to a large baking pan. Preheat oven to 350°F. To make the sauce:. In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce.
Preheat oven to 450°F. Butter a shallow gratin or baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese. Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted. *Variations. Instead of the butter use olive oil or half butter and half olive oil. Use half Parmesan and half shredded fontina cheese for a creamier gratin. Layer a couple of slices of prosciutto in with the asparagus if you like. Sprinkle with a little lemon zest for added zing.
Preheat oven to 350 degrees. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 of the sauce. Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.
Cook noodles, drain and cool. Mix Taco seasoning into browned ground beef. Add noodles to meat mixture and cool in fridge overnight. The next day, add tomatoes, green peppers and onions. Just before serving (no more than 2 hours) combine all ingredients in large bowl and add chopped lettuce, crushed doritos and dressing.
Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender. The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using. Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees. Create disks aproximately 8 -10" round. Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well. They cook fast and should be tender. Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Skim off the oil, and discard it. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till thechicken is cooked through. Serve with steamed white Jasmine rice.
Preheat oven to 450°F. Mix persimmon pulp, egg and milk. Mix dry ingredients together and add to first mixture. Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer. Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
You will also need a small kitchen funnel with about a 1/2" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.). Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.) Use a deep-fry thermometer for accuracy. While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside. In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.). When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.) Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake. Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!
In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat. Slice baguette on 1 inch diagonals. Brush one side with olive oil. Place slices on a baking sheet and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away). Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes). Serve Hot.
In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon. Using clean hands rub the spice mixture over the pork to coat well. Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot. Add in tenderloins (if you have a large enough skillet to brown both at the same time). Brown the pork on all sides then leave in the skillet. Set oven to 350 degrees F. To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin. Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F. Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes). Remove to a board and slice. Delicious!
In a heavy skillet or saucepan, pour the oil to a depth of 2 inches and heat until hot. In a medium bowl, combine baking mix, rice, 1/3 cup sugar, 2 tsps orange zest, nutmeg and cinnamon. In a cup whisk the water, egg and vanilla together and add to the baking mix mixture. Using a fork, stir until the batter is moist and thick. Drop by teaspoonfuls into the hot oil and fry for 2-2 1/2 minutes on each side until lightly browned. Drain on paper towels. Combine the remaining sugar and orange zest in a shallow bowl and stir to mix. While the fritters are still very warm, roll them in the sugar mixture to coat. Serve immediately with the preserves on the side.
For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally. Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.
Melt the butter in a 4 quart saucepan Add the basil, coriander seeds and the leeks Cook until the leeks are tender, stirring often Add the cubed potatoes, broth and water Heat to boiling, reduce the heat to low Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally Stir in the spinach, lemon juice and salt and pepper Simmer for 5 minutes Serve garnished with a dollop of sour cream or yogurt
Warm the milk in the microwave or on the stove. Pour milk over the oatmeal. Let sit 10 minutes or until cool. (If not cool enough after 10 minutes, put in fridge for a few minutes.). Once cooled, mix in flour, melted butter, honey, egg yolk, salt & baking powder. Don't overwork batter, just mix until there are no large chunks or clumps. Batter should be thick enough to slowly run off a lifted spoon. If it falls of spoon in clumps, add milk or water 1 tablespoon at a time. If it runs off quickly, add flour 1 tablespoon at a time. In a separate bowl, beat egg whites until light and frothy. Slowly fold the egg whites into the batter by hand, mixing only enough to get it mainly incorporated - the more you mix at this point, the denser your pancakes will be. Cook on a greased hot griddle. Serve immediately. Makes 16 silver dollar pancakes or 8 medium pancakes.
Combine the first seven ingredients (crab meat to black pepper) in a bowl. Toast the bread lightly on both sides. Heat a skillet or griddle over medium-low heat. Generously spread two slices of bread with butter, dust generously with paprika, and place them butter side down in the pan. Distribute 1/4 of the cheese on each of the two slices. Spread half the crab salad on each; top with remaining cheese. Butter and sprinkle paprika on the remaining bread and place on top. Press down very gently, if necessary. Cook sandwich until bottom is crisp; turn over carefully and cook until other side is crisp. Cut with a serrated or very sharp knife, taking care not to press out the filling. Serve with bread & butter pickles.