HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bread machine pan, place ingredients in order given, except raisins and yeast. Circle inside of pan with raisins. Make a well in flour and pour in yeast. Bake on white cycle. *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.
Into a tall 12 ounce glass, pour strawberry syrup, the club or cream soda and stir. Add 2 small scoops of the ice cream and 1/4 cup of the soda to the glass and stir slightly. Top with 1 small scoop ice cream. Garnish glass with a fresh strawberry.
Chop first 4 ingredients (not salt); add salt and mix well. Put in cheesecloth and hang over drip pan overnight (throw out juices). In the morning, add celery, mustard seed, vinegar and sugar; mix well. Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).
To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema. To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking. Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven). Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat. To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!
Washt eh cranberries. Heat the cranberries in the apple juice; simmer for 10 minutes. Press through a sieve. Press the raspberries through the same sieve. Discard what remains in the sieve and return to a boil. Blend in the sugar, lemon juice and cinnamon. Add 1-1/2 cups cream. Mix the cornstarch with teh remaining cream. Add to soup; simmer for 5 minutes. Serve hot or cold.
Brown sausage in skillet; drain excess grease. Add cream cheese and cook over medium heat until melted. Add Rotel and mix well. Serve warm with chips.
Chop and combine the tomatoes, onions and cilantro. Set aside. Coursely mash the avocado and add a couple drops of fresh lime juice and pinch of salt. Set aside. Cut the cheese in small cubes and add the Rotel tomatoes with the juice. Microwave for approximately 5 minutes and stir after 3 minutes. After the cheese and Rotel are warm all the way through, top it with avocado and chopped up tomatoes, onions & cilantro. Serve warm with tortilla chips.
Preheat oven to 375; set a cookie sheet out. Combine filling ingredients; set aside. Combine garlic butter ingredients; set aside. Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling. Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken. Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan. Bake uncovered for 25-30 minutes. Serve immediately.
In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight. Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer. In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown. Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water. Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.
Mix together beef, bread crumbs and eggs. Season with salt and pepper. Add potatoes to broth and simmer for 10 minutes. Add carrots and simmer for 10 more minutes. Make small meatballs with the beef and add to the broth. Add chives and simmer for 30 minutes. Serve sprinkled with parsley.
Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; saute until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken. Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.
Pish 1 slice of bread in each side of pie iron with buttered side against iron. put spoonful of pie filling in center. Close iron tightly. Pull off bread around outside edges. Cook on medium hot grill until toasted on both sides. for 6 servings there will be pie filling left. Store in fridge or freeze, or keep making pies until all gone. variation:. for a sweeter pie crsut sprinkle buttered side with sugar. Tip bread up so excess sugar falls off. place pie in iron. Note: Pie irons are sold where camper's supplies are. they are the round ones, square, and double ones. *** time is estimated.
Crumple three pieces of aluminum foil and place in the middle of your slow cooker. Add wine, garlic, onion, celery and carrot. Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!). Sprinkle chicken with herbs, salt and pepper. Set slow cooker to high and cook for 1/2 hour per pound. When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500° Fahrenheit. Roast for 8-10 minutes, or until skin is golden brown. Serve with roast root vegetables, mashed potatoes, or anything else you'd like! The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).
Rinse pork butt and pat dry. Sprinkle with salt & pepper,douse with worcestershire sauce. Pour apple juice over. Rub with Cajun seasoning. Once well seasoned,coat with light brown sugar, slap that butt! Heat oven to 450*, bake for 1 hour. Reduce oven to 200* and bake for 4-6 hours. Check, bake until meat falls off the bone.
Put the oats and cashews in a blender and grind. Add the salt, oil and water and blend thoroughly. Pour the batter in a waffle iron and leave for a few minutes until cooked.
Combine chicken, grapes, 1/2 the craisins and pasta in large mixing bowl. Mix together mayonnaise, orange juice, and curry powder. Season to taste with salt and pepper. Add to pasta mixture and mix well. Gently mix in the mandarin oranges. Chill for at least 6 hours. Evenly divide greens over 4 serving plates. Top with chicken and pasta mixture. Sprinkle remaining craisins over each plate.
Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat. Stir in potatoes just until moistened. Let stand 30 seconds then whip with fork until desired consistency. serve with topper. Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes. Sprinkle with olives. Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes. Sprinkle with Cheese and onions.
Preheat oven to 350°. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Grill, steam or microwave chicken breasts until they are tender and cooked through. Cut into strips. Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft. Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute Add tomato paste, sugar and fresh basil; stir until smooth. Add cream and chicken; stir over low heat until heated though. Spoon over freshly cooked pasta; garnish with basil. enjoy.
Wash and clean chicken, towel dry. Mix all sauce ingredients together. Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator. Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce. Or. Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking. Or. Pan-Fry: Heat about 2 tbsp oil in a 12" skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same. Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes. Remove lid, shake skillet to let remaining marinade evaporate.
Mix crust ingredients first. Make sure that when you are adding water that you do not add to much. You do not want your crust to be too sticky. Roll out crust, place in bottom of 9 inch pie plate. Mix filing ingredients together and place on crust. Mix topping ingredients, cutting with fork till crumbly. Bake pie in oven for 400 degrees for 40 to 45 minutes.
Melt butter in a skillet. Add cornstarch, stirring constantly with a whisk until blended. Add the mascarpone cheese. Stir slowly while you add the dry white wine. When the cheese and wine is blended thoroughly, add the dried basil. Mix well and spoon sauce over the already cooked chicken breasts or fish fillets.
In a large skillet add the beef,onion and garlic until meat is browned and onion is tender.Drain off the fat.Add the tomatoes,1/4 teaspoon salt,pepper and cinnamon.Simmer for 15 minutes.Stir in 1/4 cup of the cheese and macaroni. In a 12x8x2 glass casserole dish add the mixture and set aside.In a sauce pan or the skillet melt the butter,blend in the flour and remaining1/4 teaspoon salt.Stir in the milk and cook for about 5 minutes stirring all the time or until sauce is thick.Cool slightly. Beat the eggs one at a time.Stir in the remaining1/4 cup cheese and pour over the meat mixture. Place in a preheated oven at 375 and bake for 30-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream. In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula. Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over. Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
Melt 6 oz semi-sweet chocolate chips, and put aside to cool. Sift dry ingredients (flour,baking soda, salt). Cream butter and sugar until light. Add vanilla and eggs (one at a time), beating until light and fluffy. Gradually add dry ingredients until blended. Add crushed cereal flakes. Stir in whole chocolate chips. Drizzle melted chocolate over batter, stirring gently to make swirls in batter to create"tiger stripes". Drop teaspoonfuls of dough onto parchment lined baking sheets. Bake at 375 degrees for 9-11 minutes.
In a 4 quart sauce pan heat 2 tablespoons oil over medium heat. Add onion and celery cook covered 10 minutes, stirring often. Add next 8 ingredients, heat to boil Cover, simmer on low 20 minutes. In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often. Stir tomato mixture into eggplant. Serve on slices of toasted french bread.
Wash zucchini and cut it into 1/4 inch pieces. Heat the oil in a Dutch oven over high heat. In very hot oil, stir the zucchini until well coated. Quickly add the water, salt and sugar. Reduce heat to medium-high. Continue to cook for 6-7 minutes, stirring often, until tender-crisp.
In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside. Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes. Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.
Preheat grill or grill pan to medium. Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each. Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side. Cut into quarters and serve with salsa, sour cream, and guacamole. *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.
Combine first 7 ingredients until well blended. Shape into patties. **at this point you can chill for easier handling. coat in cornmeal. Fry at med-high heat, turning once. Lay on paper towels to drain. good hot or cold. prep. time does not include mashing the potatoes.
In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes. Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently. Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.
Mix all ingredients together in a large bowl until well-blended. Use a teaspoon to scoop out a smallish amount. Roll into balls and place on parchment-covered baking sheet. Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam. Balls should resemble a bird's nest. With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest". Repeat until all "nests" are full. Bake at 350 degrees for 10-12 minutes. Allow to cool & solidify before peeling from parchment. Finish cooling on wire rack before serving.
Peel and finely chop shallot in food processor. Heat butter in pan over medium heat, until bubbly, add shallot. Saute for 1 to 2 minutes or until softened. Remove from heat, let cool. Stir pork with wine, maple syrup, salt,sage,pepper, parsley and shallot mixture, mix well with a wooden spoon. Line a baking sheet with parchment. Divide pork mixture into 8 portions, and shape into patties about 1/2 inch thick. Cover and chill for several hours. Heat 1 tbsp oil in a large frying pan over medium heat. Saute patties (not overcrowding pan)turning occasionnaly, for 10 to 15 minutes or until browned and crispy.
Preheat oven to 400 degrees. Grease baking pan. In small bowl, mix together the cheese, butter, mayonnaise and lemon juice, basil, onion powder, salt and pepper. Arrange fillets in a single layer in prepared pan. Bake for 20 - 30 minutes until done and flaky. Remove fillets from oven and cover them with the cheese mixture on top side. Place under broiler for 2 minutes or until the topping is browned. Be careful not to overcook the fish.
Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside. Preheat the oven to 375°. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside. In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine. In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. . Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan. Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
The first thing you need is 1 NEW 30 gallon TRASH CAN or plastic container. 24 hours before the party, clean and chop all the fruit and put it into the 30 gallon trash can/tote. You can put in as much fruit as you can handle chopping, the fruit is the best part! Add all the ALCOHOL to the fruit. Refrigerate over night. About an hour and half before the party, add all the juices (and water, if you're using concentrate) to the fruit and alcohol. Add the beer to the fruit, alcohol, and juice. Stir Well. Just before the party starts add the ice. ENJOY, but WATCH OUT for the apples, they were little sponges last night! If you happen to have left overs, I have found that putting the liquid only back into the original liquor bottles and freezing it works well!
Sauce -- Mix everything; cranberry, pear, shallot, seasoning and cider in a small sauce pan and just simmer on low. Will take around 20 minutes for the pear to soften. Just stir now and then, nothing more. Just let it hang out on low heat. This is your dip. Turkey -- In a small saute pan, add the butter and bring to medium high heat. Add the shallot and cook 1 minute, then add the scallions, nuts and turkey and cook another 2 minutes until heated through. Remove and let cool slightly before you fill your turnovers. Turnovers -- You can use a baking sheet sprayed with non-stick spray, but I prefer to use parchment paper for no clean up. Heat the oven to 375. Crescent Rolls -- Roll out both cans of crescent rolls on the parchment paper or on the baking sheet. I like to use my rolling pin and roll, just until the seams are pressed together and it resembles one large sheet. You will have two flat sheets. Cut each sheet with a pizza cutter or a knife; the top left corner to the bottom right corner corner and vice versa to make 4 large triangles per sheet. Two (2) cans will give you 8 triangles. Filling -- Spread the Boursin or herbed cheese on each triangle in the center and then place a couple of tablespoons of the turkey mix on top of that and bring the corners up to the center and press together. I just crimp together in the middle and sort of make like a small package. No exact method. Brush with the beaten egg and cook 15-18 minutes on the baking sheet until golden brown. Serve -- Once golden brown, just serve with the warm cranberry sauce for dipping and a nice bowl of soup for an easy midweek dinner. ENJOY!
Preheat oven to 400 degrees. Brush the crust (especially the edge) with roasted garlic oil. Evenly spread the crust with pesto. Equally distribute and layer the chicken, artichokes, tomatoes, and goat cheese. Top with shredded cheese. Bake in the oven until cheese has melted and lightly browned, approximately 10 minutes. I've used store bought crusts (like Boboli) and homemade ones with equal success (whole wheat). I use a pizza stone in the oven but especially like the times that I have cooked the pizza on the grill. It adds a great smoky flavor.
Mold beef into hot dog shaped cylinders. Lightly season with celery salt. Grill or fry to desired doneness. If grilling, handle carefully. They can be fragile. Place on hot dog buns and tuck a pickle spear into the bun. Apply mustard and relish to taste. Add tomato, pepperoncini, and onion. Can be really messy when eaten by a 7 year old, so take the time to enjoy watching grandma clean up the mess. Enjoy. OK.if you can't resist the temptation, a little ketchup may be called for.
To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs. Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does. Preheat oven to 375 degrees F. Press the cracker crust into a pie pan. In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk. Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes. Cool on wire rack. Cover, and chill in refrigerator for 2 hours. Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab. To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil. Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes. Add pecans, then cook and stir until 295 degrees; an additional 10 minutes. Remove pan from heat and sprinkle with the baking soda. Stir to combine. Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces. To serve, top pie with Salted Pecan Brittle.
Preheat oven to 400 degrees F. Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. Stir in the salt and pepper, and cook until the meat is browned. Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish. Sprinkle the cheese over the top of the meat and vegetables. Whisk together the rest of the ingredients and pour into the dish. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean. Serving size is 1 cup.