HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, dry, and stem berries. Place in food processor or blender. Process until liquid with pulp. If desired or needed, sweeten with sugar or honey. Use as a topping or in recipes calling for puree. Note: 1 pint berries will yield about 1 1/2 cups puree. Frozen berries can be used the same way, thaw for about 15 minutes before processing. Note: 1 pound package of frozen berries will yield about 2 cups puree.
In a large skillet, heat olive oil over medium heat. Add green onions, mushrooms and garlic . Cook about 2 to 3 minutes or until tender. Set aside to be used in next steps below. Meanwhile, in a saucepan, combine 1 tablespoon of olive oil, chicken broth, lemon juice with contents of spice pack and stir. Bring to a boil. Stir Couscous into the boiling chicken broth and spice mix. Remove from heat. Stir in mushroom mix, parmesan cheese and chives into the Couscous. Fluff lightly with a fork. Cover and let stand for 5 minutes. Serve and enjoy.
Mix all ingredients together. Grease and flour 5 mini loaf pans (the aluminum foil kind work well for this) or 2 small loaf pans. Fill the loaf pan half way with batter. Bake at 350 for approximately 40 minutes. Let cool and enjoy!
Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half. Pour into 1 gallon freezer, freeze according to manufacturer's directions. Garnish each serving with mint.
Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat. When hot, add onion and carrots; saute, stirring, for 5 minutes. Add in serrano peppers; cook 1 minute. Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot. Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour. Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly. When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes. Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed. Return all browned pork to pan and add garlic. Cook and toss 1 minute. Return reserved onion, carrots, and peppers to pan. Add tomatoes, lime juice, and broth. Bring mixture to simmer, then decrease heat. Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes. Taste chili and season with salt and pepper, if needed. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat. To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat. When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal. Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less. Stir in butter and milk; taste and add salt, as needed. **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture. To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls. Ladle pork chili over polenta and sprinkle each portion with some cilantro. Garnish with a lime wedge.
Saute onion in butter until clear. Add garlic and saute for 1 minute. Add all other ingredients and simmer for at least 30 minutes. *I throw the lemons in after I have squeezed the juice out and remove before serving. Taste and adjust seasoning as desired. Can be frozen, canned or stored in refrigerator for 6 months.
Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes. Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve. This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm. Serve in warmed hamburger buns.
Place all ingredients in a pot on low heat. Stir and let simmer for 5 minute. Repeat step 2 until sauce begins to steam. Turn heat to medium and stir. For a light sauce you want about 1 inch of sauce in the pot. For a thick sauce you want 1/2 inch of sauce in the pot. Drizzle over anything while the sauce is still hot.
Mix all dry ingredients in a bowl. Rub 2/3 of the mixture onto front and back of ribs. Lightly brush on barbecue sauce. Grill. Sprinkle remaining Rub onto top of ribs after grilling.
In a small bowl, whisk together soy sauce, fish sauce, lime zest, lime juice and sugar. (If you think your fish sauce is very salty, start with 2 teaspoons; you can add more at the end if the dish needs it.). Heat oil in a large skillet over medium-high heat. Add ginger, garlic, jalapeno and chopped scallion. Cook, stirring, until slightly softened, about a minute. Stir in turkey. Cook meat, breaking it up with a fork, until it is no longer pink, 5 to 7 minutes. Stir in soy sauce mixture and cook for a minute or so, until flavors come together. Remove from heat and stir in basil. Scatter with sliced scallion greens. Serve, over warm coconut or regular rice, with lime wedges on the side.
Heat oven to 375 degrees F. In a large bowl, combine flour, 4 T granulated sugar, baking powder, and salt. Use a fork, 2 knives, or a pastry blender to cut in butter until mixture resembles coarse meal. Whisk together the egg and cream in a liquid measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board and roughly shape into a 12-inch log. Using a bench scraper cut log into 12 equal portions. Place the peaches, cornstarch, dark brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2 by 11 1/2-inch baking dish. Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Remove to a rack and let cool slightly. Serve with vanilla ice cream or whipped cream.
Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted. Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside. Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit). Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.
Dissolve gelatin in boiling water. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture and mix well. Pour into a 13 x 9 pan and chill until set. In small saucepan, combine sugar and flour, then gradually stir in reserved pineapple juice. Add butter and bring to a boil. Cook and stir for 2 minutes. Remove from heat and cool to room temperature, about 40 minutes. Whip the cream and fold into the cooled pineapple juice mixture. Spread over gelatin and sprinkle with walnuts. Chill for 1 to 2 hours.
Cut unpeeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish and set aside. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till skins have popped, stirring once. Stir in apple; spoon in each ring. Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30-45 seconds till thickened. Pour over rings.
Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs. Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil. Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed. Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal. When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking. Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot.
Blend cornmeal and 2 cups water to a smooth mixture. Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan. Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill. Butter a shallow baking dish. Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese. Bake at 350 for 15-20 minutes or until top is lightly browned.
Preheat oven to 375 degrees. In a mixing bowl combine together chopped green peppers, onions, broccoli, soup, cheese, and chicken. Mix well. Unroll 1 package or crescent rolls onto a large greased baking sheet; DO NOT seperate. Arrange with longest sides of dough across the width of baking sheet. Repeat with other package of crescent rolls. On longest sides of dough cut into strips 1 1/2 inches apart and 3inches deep using a pizza cutter or knife. (There will be 6inches or so left in the middle to spread filling in). Spread filling evenly in the center of the strips of dough on each package of rolls. Lift 1 strip of dough on each side of the filling in the center, cross and twist at the center and repeat until all the strips are done to form a braid. Tuck ends under and brush with egg whites if desired. Bake 25 - 28 minutes at 375 degrees or until golden brown.
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Cool sweet potatoes in an ice bath. Having cooked bacon in medium skillet, remove and set aside. Add sweet potatoes and caramelize on each side. Remove from heat. Add red onion, mustard, salt and pepper and toss. Chop bacon to 1/4 inch strips and mix into hash. Fold in parsley, pecans and avocado. Season to taste. Serve warm to room temperature.
Brown ground beef in large stock pot. Add onion, black pepper and salt while meat is cooking. After meat is completely cooked, add stewed tomatoes, drained kidney beans and tomato sauce. Stir throroughly. Add additional 15 ounces (one can) of water, more or less, depending on whether or not you like thick or soupy chili. Add desired seasonings to taste. Allow to simmer while you prepare macaroni. In separate pan, boil water and cook macaroni. Drain macaroni and add to meat& sauce mixture. Ready to eat immediately or you can leave it it to simmer on stove top until dinner time. Sprinkle with shredded cheddar when in individual bowls, if desired.
Combine steak and 1/4 cup soy sauce in a large zip-lock plastic bag; seal and marinate in refrigerator 30 minutes or up to 2 hours. Remove steak from bag, discarding the marinade. Prepare grill or broiler, spray with cooking spray. Combine the sugar and the remaining ingredients except for cooking spray in a bowl. Place the steak on the grill or broiler that has been coated with cooking spray. Cook for 5 minutes on each side or until desired degree of doneness, basting frequently with 1/4 cup ketchup mixture. Let the steak stand for 5 minutes. Cut the steak diagonally across the grain into thin slices. Drizzle the steak with the remaining ketchup mixture. Yield 4 servings (3-ounces each and about 1 tablespoon Ketchup mixture).
Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Cook pasta according to package. Make dressing. Add cooked pasta, olives and veggies. Chill and enjoy!
Precool a Low-Ball glass with ice. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the Low-Ball glass over ice. Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.
In a large saucepan, melt the butter and saute the onion, mushrooms until tender, about 5 minutes. Stir in flour and cook, stirring for 1 minute. Whisk in the milk, cream, lemon juice and parsley. Stir over medium high heat and bring to a simmering point. Stir until thick. Stir in the crabmeat and any juices. Salt and pepper to taste. Gently simmer for 5 minutes. Serve with chopped parsley as a garnish.
Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes. In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step. Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers. Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.
brown sausage and drain. cube velveeta and melt in medium sized pot on stovetop or in a bowl in the microwave-- stir to avoid scorching. when cheese is melted, add rotel tomatoes (i sometimes whirl these through the blender first) and sausage. stir and let simmer about 5 minutes. serve warm/hot with corn chips.
Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and saute 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; saute 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels. Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.
Combine the mayonnaise, mustard and herbs, set aside. Place 3 turkey slices, 2 cheese slices, 4 bacon slices and 2 tomato slices on half of the bread slices. Spread remaining bread slices with the mayonnaise mixture, place, mayo sides down, on top of the tomato. Spread the outsides of sandwiches with the olive oil or mayonnaise, on the top slice spread it just before you turn it over. Brown in a non-stick frying pan on medium heat, pushing down with a spatula, until browned on both sides.
Place a rack in the center of the oven. Preheat the oven to 350°F. Lightly grease the pan(s) of your choice according to how moist or firm you like your cake. 9x13 inch pan for a moist, gooey cake. 10x15 inch jelly roll pan for a firmer, sheet cake. Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.). In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg. Blend on low speed just until the mixture forms a thick dough (about 1 minute). Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides. Bake for 10 minutes. Meanwhile, toss the apple slices with the lemon juice in another mixing bowl. Combine the sugar and cinnamon in a small bowl. Remove the cake from the oven but leave the oven on. Arrange the apple slices in rows over the top of the cake. Sprinkle the sugar mixture evenly over the apples. Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture. Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me). Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. This is wonderful warm but also too good to resist when cool. Store covered at room temperature for 3 days or in the refrigerator for up to a week. I have not frozen this cake but it says you can wrap it in foil and freeze it.
Cook macaroni, rinse, and drain well. (You want the macaroni as dry as possible). Put drained macaroni in a large bowl. Add green pepper, onion, celery, and mashed egg and stir. In a separate container, (I use old mayo jar so I can shake it up, and have a container to store any leftover dressing in). Mix mayonnaise, vinegar, and pickle relish till blended well. Pour all but about 1/4 cup of dressing on macaroni and mix well. Refrigerate for 1 hour and enjoy! If salad is dry just add remaining dressing until desired consistency is reached!
Mix dry ingredients. Mix wet ingredients into dry ingredients. Bake in greased muffin tins at 375 for 25 minutes.
Brown beef and onion. Mix everything else up to noodles into a roaster. Add browned beef; mix. Top with cheese. Bake at 350° for 45 minutes.
mix the sugar and olive oil in the plastic container. I do not recomend using a glass jar for this, since you will most likely have this in your bathroom. add any optional scents you like. I have discovered that adding peppermint oil or orange oil helps refresh you, while lavender is more soothing. My favorite oil to use is sandlewood. to use: place some on a wash cloth and rub in circles anywhere you need exfoliation. After letting it sit for awhile the sugar may settle to the bottom, so it may be necessary to shake this up a little before using.
In a food processor with the blade pulse flour and salt. Add eggs and cream cheese run processor till crumbly about 20 seconds. Then through tube slowly add luke warm water till dough comes into a ball. Process 6 seconds. If sticky just add a little more flour. Let rest 20 minutes oe more. (For easy rolling). Mean while swirl peanut butter lightly with your choice of jam, jelly or preserves. I do prefer raspberry! Set aside. Roll half the dough on floured surface to about 1/16 inch thick. Cut out 5 inch circles using a glass or cookie form. Fill each circle with about 2 tablespoons of the swirled filling. Add the yummy optional chips. Fold over making sure edges are sealed with no air inside. If dough won`t seal lightly brush water or egg wash on edges and pinch together. Continue till all dough and filling is used up. Cook in salted boiling water with olive oil. Cook 10 at a time do not over crowd. Stir to avoid sticking. About 3 minutes. Remove with slotted spoon and place in bowl. Heat butter and add perogies single layer without overcrowding. Just to brown on both sides. Serve with a LARGE glass of milk! Or top with ice cream.
cook bacon until just shy of crisp. Drain on paper towels, reserving 1 T grease to saute onions, garlic, mushrooms. Dice or crumble bacon into small pieces. Saute onions, garlic, mushrooms in bacon fat on med to high heat until garlic golden brown and mushrooms cooked, about 5-10 minutes. Add red pepper flakes at last minute. Cook pasta until al dente, approx 7 minutes. Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce. Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.
Preheat the oven to 350 and spray an 8x8" or 2 quart baking dish well with non-stick spray. Using a colander, run the peas and carrots under hot water until separated and somewhat thawed; set aside. In a bowl, flake the tuna well. Add the mushrooms (if using) and the peas& carrots and toss together. Add the mayonnaise and mix gently, but well; you don't want this too mayonnaisy; just enough to be able to bind the ingredients together. Add salt and pepper to taste (you may not need too much salt as the tuna is salty to begin with). Pat the tuna mixture into pan firmly and top evenly with the mashed potatoes. With the back of a soup spoon, make little waves over the top of the potatoes by pressing the back of the spoon into the potatoes to make an indentation and then twisting up to make a little rising swirl; by doing this you get little peaks all over the top which brown nicely as it bakes and makes a great looking topping-- if the potatoes are hard to spread, warm them up a bit. Sprinkle the top with paprika and bake for about 35 minutes, or until heated through, filling is bubbly around the edges, and the top is nicely golden brown. Slice into squares and serve. Note: The potatoes should be made with some butter or margarine as it makes for a better texture and helps it brown better.
Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes. Tip for freezing for Thanksgiving/Christmas: NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.
Combine the first 5 ingredients, and toss gently. Combine remaining ingredients; mix well, and pour over vegetables. Cover salad and chill 4 to 6 hours.
Combine half and half,pumpkin,frozen yogurt or ice cream,sugar,1/4 teaspoon cinnamon and the nutmeg in food processor or blender;process or blend until smooth and creamy. Divide among four glasses;top each with 2 tablespoons Cool Whip and sprinkle with remaining cinnamon.