HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven for 350°F. Cut carrots into thin slices (if you'd like to peel them you may. If you don't peel them I recommend using organic carrots or at least ones you know weren't grown with chemicals). Cook the carrot slices in a large roasting pan with two cups of apple juice or cider for three hours uncovered. Stirring the carrots every half hour or so. Put the cooked carrots and the three cups of apple juice or cider in a blender until it reaches the consistency of something you'd like to spread on toast. Put the carrot mixture in a large pot. Mix in the brown sugar, cinnamon, allspice, and cloves. Heat this on the stove for 10 min stirring constantly. Pour into sterilized pint or half pint jars and can.
(** Note . our glass containers are a little bigger than a gallon in size). To the container add the strawberries, basil, and 1/4 gallon water. Cover with a thick layer of ice and put in the refrigerator overnight to steep. In the morning . fill the rest of the way with water & ice. Enjoy!
Cook rice according to recipe on pack for absorption method. Skin and bone chicken, adding salt, cutting into small dice. Heat chicken stock with mirin and soy sauce. When boiling add chicken, return to the boil, cover and simmer for 8 minutes. Meanwhile, beat eggs slightly, adding salt. Add eggs and 3/4 of the spring onions to the simmering stock. Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft. Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over. Garnish top with remining spring onions. Serve immediately. PS I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking. I also add 1/2 cup frozen corn when cooking chicken.
Layer all 4 ingredients in a pie plate, starting with the cream cheese on the bottom and sprinkling the cheddar cheese on top. Microwave 2 to 3 minutes on high. Serve with tortilla chips!
Combine the oats and water in a large saucepan. Boil 1 minute. Turn off the heat, cover the pan and let it stand overnight at room temperature. In the morning, remove the lid and bring the oats to a boil. Reduce heat and simmer, stirring often, until the oats are creamy yet still a little bit chewy, about 7 to 10 minutes. Cooked oats will keep in the fridge for a week. You can just spoon out a serving (1 cup for Phase 1 or 1/2 cup for Phase 3), add a little water and reheat in the microwave for a minute or two. Or, you can make a huge batch and freeze single servings. Then, add your favorite mix-ins (per 1 cup of oatmeal): Phase 1: Add 1/2 cup chopped peaches, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon vanilla. OR Stir in 1/4 cup pumpkin puree, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla, and stevia to taste. OR Phase 33: Drizzle in 2 tablespoons of coconut milk, then sprinkle with 1/2 cup fresh blueberries and 2 tablespoons unsweetened coconut. OR Add 1/4 cup chopped hazelnuts and 1/4 teaspoon cinnamon, then top with 1/2 cup raspberries. OR Swirl in 2 tablespoons almond butter and top with 1/2 cup dark-red cherries (frozen is fine).
Preheat oven to 350 degrees. Drain pears, reserving 1/2 cup of syrup. Slice pears; place on bottom of 8-inch square baking pan. Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears. Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture, Bake 35-40 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.
Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside. Combine the next 7 ingredients; mix well. Fill peppers with the ham mixture. Place in an 8-inch square baking dish and bake at 375°F for 30 minutes. Place a slice of cheese on each pepper and bake 15 minutes more.
In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender. Remove onion and garlic and set aside. Add remaining oil to pan; cook vermicelli half at a time until golden. Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper. Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!). Transfer to serving dish and top with cheese.
Preheat oven to 350. In medium bowl, combine crust ingredients and blend until mixed. Pat evenly into an ungreased 9x13in pan. Bake for 8-10 minutes or until firm. Let cool. Beat all filling ingredients until smooth and spreadable. Spread over crust and refrigerate for about 1/2 hour. Place chocolate chips and butter, for topping, in a microwave safe bowl and heat on med-high heat until melted. Stir well. Add milk if needed to help thin mixture. Spread topping over filling. Refrigerate for about two hours or until firm.
mash up the 2 avocados in a large bowl. chop the red onion and add to the bowl with the avocado. add the jalapeno slices and the jalapeno juice (don't need very much of the jalapeno juice). add as much cilantro as you'd like. I use a lot because the cilantro helps cool the heat from the jalapeno juice. also adds great flavor. squeeze the juice from the 2 lemons and the 1 lime into the bowl. mash and stir all the ingredients. add as much pink himalayan salt as you'd like. I personally use a little extra than normal. your guacamole is ready to serve. it should have a nice smooth, juicy texture. best served with black bean and quinoa chips from trader joes.
In a food processor with knife blade attached, pulse frozen pineapple until it resembles finely shaved ice, occasionally scraping down side of bowl with rubber spatula. (If pineapple is not finely shaved, sorbet will not be smooth.). Add yogurt and sugar to pineapple and blend until mixture is smooth and creamy, occasionally scraping down side of bowl with rubber spatula. Serve immediately for a creamy texture or, freeze and serve later for a firmer texture. If made ahead, remove from freezer 5-10 minutes before serving. Scoop sorbet into dessert bowls or martini glasses. Garnish with fresh berries if desired.
Whisk egg whites, water, pepper, and parsley flakes in a small bowl until frothy. Pour mixture into a small pan and distribute tomatoes evenly over top. Cook 10 minutes, or until edges are nice and crispy. Season with allspice and serve. Enjoy!
Grate the marzipan on a box grater. In a double boiler, on medium heat, add the chocolate, heavy cream and grated marzipan. Stir constantly with a rubber spatula or dry wooden spoon. Mixture should be melted and smooth in about 10 minutes. Remove from heat and place on wire rack. Whisk in amaretto liqueur. Cool bowl on wire rack for 10 minutes. Cover with plastic wrap and refrigerate for 2 hours or until firm. Working quickly, scoop out a rounded teaspoon, and roll into a ball. Roll the truffles in the cocoa powder or/& finely chopped almonds. If the balls become too soft to work with, put in the freezer for a few minutes to firm up. Put in tiny paper cups and enjoy.
Heat milk in a saucepan until just starting to boil. Add milk chocolate chips and stir until melted. Pour into 4 large mugs, top each with a spoonful of marshmallow creme and stir until creme is mostly melted and hot chocolate is very creamy.
Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes. Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute. Add fish and clams, cook stirring, until fish is opaque, 3 minutes. Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer. Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes. Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.
Heat canola oil and fry medium size cubed potatoes until crisp. Remove onto a paper towel lined plate. In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste. Mix well and add lime juice. Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added. Enjoy!
Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape). Sprinkle onions and nuts over cheese. Spread raspberry jam over all. Sprinkle with coconut. Serve with crackers.
For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes. Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size. Preheat oven to 425 and spray a baking sheet with non-stick spray. Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved. Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter. When cooled, slice each roll in half to make the bun. To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences. Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.
For the oven: Preheat oven to 375. Place chicken in a 13 x 9 baking dish. Combine all remaining ingredients, mix very well and pout over chicken. Turn once to coat all sides. Cover w/ foil and bake at 375 for 30 minutes. Remove cover and bake uncoveres for additional 20-25 minutes, or until chicken is done. Crockpot: Place chicken in crockpot. Mix everything else together and pour over chicken. Cover and cook on low for about 7 hours or until done.
Mix sugar , shortening and molasses add all the rest. Refrigerate 2 hours. Roll 1/4 inch thick and cut with 3 inch circle cookie cutter. Place on cookie sheet and sprinkle each cookie with sugar. Bake 10-12 minutes in 375 degree oven.
Arrange ingredients on tray. Serve with bread sticks or chunks of warmed Italian bread. Have a small dish of olive oil on the side for dipping.
Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat. Pour in enough brandy to cover the onions, and twice as much good red wine as brandy, and as much strong beef broth as wine. Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves. Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush. Cook gently for 5 minutes. Add chopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut up roast goose as pork, and as much coarsely cut up roast pheasant as goose. Season with salt and a generous quantity of freshly ground black pepper, add a few roasted pistachio nuts, and let simmer to the consistency of fresh sausage meat. Chill until extremely cold. Wash and scald the pigs' intestines thoroughly. Fill with the cold stuffing, tying at intervals to form sausages. Broil on a slow fire, having pricked the skins to prevent bursting.
Combine first 3 ingredients in a large bowl; shape into 6 patties. Cook patties in hot oil in a large non-stick skillet until browned on each side; drain and remove from skillet. Saute onion and green pepper in skillet until tender. Stir in tomato sauce, Worcestershire, and dry mustard; bring to a boil. Add beef patties to skillet; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink.
Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice. Heat oil in wok or skillet. Cube the mushrooms and add them to the skillet. Stir fry for 2-3 minutes. Add the Szechuan sauce. Stir thoroughly to incorporate the sauce. Add spaghetti noodles when the mushrooms are browned. Transfer to plate when noodles are heated through. Top with cubed avocado.
Cook noodles according to the package directions; drain. Set aside. Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes. Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes. Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated. Serve in individual soup bowls and sprinkle with parsley.
Put strawberries, sugar, and ice in a blender. Blend that up real nice. Add the remaining ingredients. Blend those up real nice too. Chug.
Cream the butter and sugar. Add egg while beating. Add peanut butter and molasse and beat well. Combine all remaining ingredients and add to the peanut butter mixture. Stir well. Drop the dough with a spoon on a ungreased baking sheet. Squeeze the dough with a floured bottom glass or with a fork. Bake in preheated oven of 375 F for 12 to 15 minutes.
Put the avocado and the oil in a bowl. Mash the former with the latter. Apply mixture to your face and neck. Make sure you avoid the eyes and lips area. Leave it on for 10 minutes. Wash off with warm water. This mask helps to moisturize the skin. Enjoy!
In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice. In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly. Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally. Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.
Mix brown sugar and white sugar in the mixer. Add butter, beaten eggs, and vanilla. Mix well. Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well. Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.). Spoon on a cookie sheet and flatten a little with a fork or spoon. Bake at 400 degrees for 8-10 minutes.
Combine all ingredients and whip until smooth (I use a sigle beater in my hand mixer). Refigerate 1 hour before serving. Serve with pretzels.
Preheat oven to 350. Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Stir in nuts and 3/4 cup of the chocolate chips. In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla. Blend in the butter or margarine. Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened. Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips. Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack. Cool completely before slicing.
Heat frying pan with oil. Saute onions, potatoes and peppers until tender. Add eggs and seasoning. Cook on low heat, tilting pan and lifting potatoes to distribute. Cook until set. Remove from burner. Spring with cheddar chees and cover for a few minutes to melt cheese.
Dissolve Jello in hot water. Add cold water and chill until partially set. Fold in orange, crushed pineapple, cranberry sauce and walnuts. Chill until firm. Cream cream cheese w ith some of juice off the fruit to use as dressing.
Pre-heat oven to 375 degrees. In a non-stick skillet brown meat with salt and pepper. When browned stir in basil, tomato paste, crushed tomatoes, pasta sauce, ricotta and parmesan, and simmer for a couple of minutes. Place 3 lasagna noodles on the bottom of bake dish and top with half the sauce. Add another layer of noodles and then the remaining sauce. Top with mozzarella cheese and cover dish with foil. Bake for 45 minutes, remove from oven and let sit for 15 minutes before serving.
Spread soup evenly on crust. Top with remaining ingredients ending with the cheese. Bake in 400 degree oven for 20 minutes or until lightly browned.
Lightly cook salmon, after thawing if frozen. An easy way is to poach in very hot but not boiling water for about 4-5 minutes. Do not cover salmon with water, only allowing water to be about half way up the fillets. Set aside. Put egg in bowl, lightly beat. Mix in 1 tbsp horseradish, lemon zest, lemon juice, scallions, breadcrumbs, tsp of salt and 1/8 tsp pepper. Mix evenly. In another bowl, break up salmon into small pieces/flakes. Pour egg mixture from step two on to of salmon, and mix until salmon is thoroughly covered with mixture. Cover glass or similar dish with foil (saves on cleanup!). Make four similarly-sized balls of this salmon mixture using your hands and space evenly on the dish. Press each ball into a patty of about 3.5in in diameter and 1 inch thickness. Cover the dish and the salmon patties and place in fridge for at least 30 minutes. This helps the patties maintain their shape. While patties are in fridge, mix yogurt, dill, salt, pepper and 1 tbsp horseradish (to taste) in a small bowl to make sauce. Cover and refrigerate. The longer this sauce is in the fridge, the stronger the dill flavor. Remove patties from refrigerator. Heat a pan or skillet to medium to high heat. Pour a small amount of olive oil in the skillet, and when hot place patty or patties (can do one one or more at a time depending on your comfort level) in pan. Let sizzle until brown on one side, and then flip. If you made the patties well and refrigerated them, flipping should be easy. When brown on both sides, place on bun of your choice, toasted or prepared however you like (I like to brush bun with olive oil, parmesan cheese and hot pepper before toasting in convection oven). Cover with yogurt dill sauce, and add lettuce, tomatoes, etc. Serve immediately.
Preheat the oven to 375°F. Put eggs, butter, sugar, vanilla, and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto ungreased cookie sheets. Bake until lightly browned for 8 minutes. Blend enough rosewater, red food coloring into the confectioners' sugar to make a smooth frosting. Ice the cookies and let them set until frosting is firm.
pre heat oven to 400. place taco shells on cookie sheet. add pizza sauce and mozzarella cheese (and mushrooms, peppers, anything you put on a regular pizza). cook for 10 minutes (or until cheese melts). serve and enjoy! *the computer may not calculate, but just with the recipe I gave you, 1 serving is just under 200 calories.
Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. ). Use a wire whisk and whip the mixture until it is foamy. (I'm planing to use my electric mixer.). Then add the Marsala and continue to cook the mixture until it has doubled in volume. Use an instant-read thermometer to insure the mixture has reached 140 degrees. A MUST. Beat the mixture for additional minute or two. Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses. I see other recipes will use a savoiardi cookie for garnish.
Crumble and brown meat well in a skillet over medium-high heat. Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste. Cook a few more minutes, and add chili powder and cumin. In a small saucepan, melt cheese over low heat. Stir in tomatoes with green chilies, and season to taste with salt and pepper. In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture. Toss at the table, and serve immediately.
Put the potatoes, onions, salt and milk into a cast iron skillet (any heavy skillet should work). Simmer covered for about 40 minutes or until you can easily poke with a fork. Be sure to stir or your milk will burn! Mix in cream cheese and cayenne in until incorporated. Sprinkle over the top with cheddar cheese and bread crumbs. Cover for 10-15 more minutes until the cheese in melted over the top.
You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil. Set a rack in the middle level of the oven and preheat to 350 degrees. In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix. Stir in the almonds. In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients. Continue to stir until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan. Press down gently with the palm of your hand to flatten the logs. Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when pressed with fingertip they feel firm. Place the pan on a rack and let the logs cool completely. Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool the pan on a rack. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Preheat panini press. Spread hommus over the base of one half of turkish bread, top with onion, capsicum, chicken & cheese. Top with remaining bread half & cut into 4 even portions. Cook in panini press for 4-5 mins or until heated through & cheese melted.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes). Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed. In a small bowl sift together flour, baking soda and salt. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). Transfer to a prepared baking pan. Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).