HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°. Make sure your diced squash is about the same size as your chickpeas. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.
RASPBERRY FILLING: Combine raspberries, sugar, and Chambord and set aside. HOW TO MAKE MERINGUES: Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition. Continue beating until glossy and very stiff peaks are formed. Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest. Bake in low oven, 250°F degrees for 50-60 minutes until meringues are firm and dry. Remove from paper and cool on wire racks. Fill with equal amounts of raspberry filling. Enjoy.
Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes. While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion. Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat. Just prior to serving, add onion and tomato. Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad. Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint. Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.
Mix flour, Bisquick mix and baking powder, and set aside. In another bowl mix coconut milk and sugar. It is important that the sugar dissolves before mixing it into the flour mixture. After thoroughly mixing the two together, roll out with rolling pin and cut into desired shapes. Deep fry in hot cooking oil over medium heat until golden brown.
Wash and scrub the outside of the new potatoes (do not peel). Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender. Remove to a bowl and cool to room temperature. Slice the cooled potatoes in half. Add in green onions and sliced eggs; toss to combine. In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine. Season with black pepper to taste if desired. Chill for a minimum of 3 or more hours before serving.
Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.
Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan. Also, have handy 2 tablespoons to use for dipping and dropping the candy. Line 3 baking sheets with parchment paper or foil, butter generously; set aside. (Don't use wax paper; the candy will stick to it.). Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes. Then, cover the pan and boil the syrup without stirring for 3 minutes. (Stirring will make the mixture grainy.) Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot. Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush. Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color. Watch carefully, because the candy cooks quickly at this point and can burn. Remove the thermometer. Add the rum or vanilla extract and butter and swirl the pan until combined. Then move quickly to the work area. Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart. Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer. The pralines can be stored in airtight containers for a week or so.
Sift flour, salt, and baking powder. Cut in the shortening with a knife and add milk. Mix lightly and press in a pan. Bake at 350 degrees until light brown for about 30 minutes.
In skillet, fry onion in bacon grease until tender, add diced hot dogs. Continue frying until browned. Add more bacon grease if needed. Tear up tortillas into bite size pieces and add to skillet. Continue frying until tortillas are pliable. Add more bacon grease if needed. Break eggs over entire mixture and stir everything together until eggs are fried. Note: Do not deviate from recipe. This is a delicacy that originated in the refrigerator, better known as left overs. Pay day was still a ways off.
Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping (instructions below) and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly.
Spray a 9x13-inch dish or pan with Butter Spray, or lightly grease it with butter. Prepare apples: Core and rinse each apple with cold water. Dry off with paper towels. Prepare biscuits: Separate biscuit dough into 10 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple HALF. Join, pressing together to make a seam. Place, seam side down, in baking pan. Leave top of pastry open so you can access the apple core. Make Sauce: Combine and bring to boil the butter, sugar, Mountain Dew, and cinnamon. Add the Vanilla Extract. NOTE: Do NOT use Imitation Vanilla Extract. The results will NOT be the same if you do! Pour half the sauce mixture over pies and bake at 350°F for about 20 minutes. Add Cherries: Pour contents of can of cherries in the dish, spreading it around the apples. Baste dumplings with remaining half of the sauce and continue baking until golden brown. To serve: Scoop cherries from dish and place some in the bottoms of five individual serving dishes. Lift apple dumpling and place on top of the cherries. Serve plain, or top with a scoop of vanilla ice cream. Move over memories of Woolworth! Here we come!
Open all cans and pour into large stew pot on meduim heat. (Also add in your one can of water). In skillet cook up your turkey with a little water to keep moist. When its nearly cooked add your minced garlic and sliced onion. Cook until meat is done. Drain meat and add to pot. Add carrots, celery, leeks and napa cabbage. Let the pot cook for at least an hours Add in salt and pepper to taste. Serve hot. Healthy and Yummy! This also freezes well.
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips). After filling is mixed well FOLD in chocolate chips. Fill cannoli shells with mixture using a wet teaspoon to avoid sticking. Chill for 1 - 2 hours to allow the filling to absorb the flavors. Dust with powdered sugar before serving and enjoy. Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
Make gravy: Toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to cup; set aside. Add ancho chiles to skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles. Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return gravy to Dutch oven and keep warm on low heat. Makes 3 cups. (Can be made ahead. Cool. Cover and refrigerate up to 2 days. Reheat in a saucepan to a simmer.). Heat oven to 350 degrees F. Wrap warm tortillas in foil. Spoon 1 cup warm gravy into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups gravy over enchiladas. Cover dish with foil and bake until cheese has melted and gravy is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately. Makes 4 servings. NOTE: Time does not include standing time.
Heat oil in a wok until oil is almost smoking. Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic. Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes. Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired). Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.
Mix egg and milk. Pour mixture and mix with corn. Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter. Bake 1 hour at 375 degrees.
In a small bowl, make a slurry by mixing the flour with 1/2 cup of broth; set aside. Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent. Lower heat to medium; add in the mushrooms; stir to combine with the shallots. Add in 1/4 cup of broth; continue to cook for 5 minutes. Add 1/4 cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters. Stir in the parsley and slurry; transfer mixture to a medium bowl. In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands. Form into 6 patties, 1-inch thick. Place the burgers, together with the remaining 1/4 cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally. Add the mushroom mixture to the skillet and continue to cook 5 minutes. Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.
Grease and flour 10" spring form pan. Mix the ricotta, sugar, and cream cheese together. Add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla. Pour batter into pan and bake 1 hour at 350. Turn oven off and leave the cake in the oven for another hour. DO NOT OPEN OVEN! Cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice.
HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended. DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely. SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
Saute onion and garlic in olive oil for 2-3 minutes. Add crushed hot red paprika, stir and continue cooking for a minute. Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender. With the stick blender puree the soup to the desired consistency. If too thick, add some water or stock. Serve with a slice of toasted brown bread.
Soak the skewer sticks in water for about 10 minutes. Slide veggies onto the skewers, alternating them. Sprinkle them with salt and pepper before grilling, if desired. Grill for 10 minutes, turning once, or until they are tender. Enjoy!
Heat oven to 425. Wash potatoes, cut into slices 3/8" thick. Wash potato slices again to remove starch, drain. Place potatoes in bowl, add garlic butter, salt, pepper, and all but 2 Tbls parmesan cheese. Mix well. Arrange in single layer in baking pan, sprinkle with remaining parmesan over top Bake 15-18 minutes. Potatoes should be golden brown and cooked tender with a slightly crisp exterior. For butter:Combine butter and garlic in sauce pan, melt butter.
In a large saucepan, stir together the half-and-half, the milk, the orange juice, the zest, and a pinch of salt and bring the mixture just to a boil over moderate heat. In a small heatproof bowl, whisk together the chopped chocolate and about 2/3 cup of the hot milk mixture until the mixture is smooth and whisk the chocolate mixture into the remaining milk mixture. Simmer the hot chocolate, whisking, for 2 minutes, discard the zest, and stir in the Grand Marnier. (For frothy hot chocolate, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among heated mugs and garnish each drink with some of the whipped cream and grated chocolate.
Preheat the oven to 325. Prepare the spaghetti noodles as directed on the package and drain. Meanwhile, melt the butter in a skillet and sweat the onion and bell pepper until they are soft. Chop the tomatoes and add them and the liquid from the can to the sauce. Add the mushrooms and black olives and bring to a simmer for five minutes. Whisk together the cream of mushroom soup and the milk. Grease a 9"x13" pan. Add half of the spaghetti noodles, half of the sauce, half of the cheese, and half of the mushroom soup. Repeat for a second layer. Bake 40 minutes at 325.
Preheat oven to 350 degrees. Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil. Roast this for 30-45 min or until tender and just starting to brown. While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot. Once the garlic and shallots are done, chop them up and set aside. Reheat the bacon fat in a large saute pan and add the garlic and shallots. Saute for 1 Minute. Add Flour and stir for 1 minute. Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan. Reduce this mixture by about 1/3. Now, stir in your cheeses until the sauce is thick and creamy. Season to taste with Salt and Pepper. Remove from heat and stir in the Pasta. Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top. Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).
Preheat oven to 350° F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat. Mix dry ingredients well - a whisk works well. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.). Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula. At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.
Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor) Lock the pressure cooker lid in place and bring to high pressure over high heat. Cook 15 minutes. Cool pot immediately and serve. If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.
Heat oven to 350F degrees. Beat butter, sugar and peanut butter in a large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture blending well. Stir in baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 12-14 minutes or until golden brown around the edges. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.
Combine seasoning mix ingredients together in a small bowl. Set aside. Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker. Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Saute for about five minutes - stirring occasionally. Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours. Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed. Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. 2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets. 3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths. Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.
Grease one 8" square cake pan or casserole dish. In a dutch oven, melt the butter; then add the marshmallows and melt them over low heat, stirring as it melts until you have a smooth mixture. Remove from heat and add the cereal, peanuts and coconut, stirring until the mixture is completely covered with the melted marshmallows. With buttered hands, press the cereal mixture into the greased cake pan. Spread the melted chocolate chips over the cereal mixture. Chill in the refrigerator for 1 hour; then cut into bars and serve. NOTE: the 'cook' time covers the chilling time and the 'prep time covers everything else. Suggestions: swap out the peanuts for another kind, like almonds or macadamia; use a different crunchy cereal like Kix or Cocoa Puffs, etc; swap out the chocolate chips for a different flavor like butterscotch, peanut butter or mint chocolate.
Soak the dried fruit in the cup of fruit tea for three hours. Preheat oven to 350f. Grease and flour a 1lb loaf pan. Add one egg and flour and to the fruit and combine thorougly. Bake for 1 hour.
In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes. When it's done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.
In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro. Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste. Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side - you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain. In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance. Serve toasts warm with a side of the spicy ketchup.
In a pot, boil the potatoes with just enough water to cover the potatoes. Cover the pot. Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through); drain. In a bowl, mash the potatoes; add in the mayo, Parmesan cheese, chopped onion, salt and pepper to taste;mix well until fluffy and creamy. Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.
Heat oil in large nonstick skillet over medium high heat. Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft. Transfer to a bowl and cool, then stir in mayo. Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.
In dutch oven or large covered pot saute onions & minced garlic in olive oil (I use the minced garlic in the jar). Add ground beef and cook until done. Add green chiles and corn and season to taste. Spread uncooked egg noodles on meat mixture. Sprinkle shredded cheese on top of noodles. Pour diced tomatoes and tomato sauce on top of noodles. Sprinkle with more seasonings Turn stove to low and simmer for 1 hour or until noodles are cooked.