HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve baking soda in the tablespoon of water. Set aside. Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well. Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long. After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly. When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency. When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar. It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!
Heat oven to 375°F In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool. Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese. In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish. Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour. Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate. Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan. Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened. If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so. I like this with bulgar but rice, white or brown, would work well.
Beat the eggs, oil, sugar and vanilla until light and fluffy. Stir in zucchini and pineapple. Combine dry ingredients and add to batter. Pour in nuts and raisins and stir. Pour batter into 2 well-greased loaf pans. Bake at 350°F for 1 hour or until firm. Cool in pan for 10 minutes. Freezes beautifully.
Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too). Place in saucepan. Drain juice from clams and pour over the vegetables. Add enough water to cover the vegetables. Cook on medium heat until potatoes are tender (about 20 minutes). In another medium to large pot melt butter. Add flour and half & half. Cook mixture stirring constantly until thick and smooth. Add the vegetables with the juice and clams to the cream sauce. Add salt, pepper (to taste), and sugar. Cook a few minutes longer until heated through and serve.
Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray. Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl. Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat. Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft. Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon. Serve hot or at room temperature.
Preheat the oven to 325 degrees F. Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat. Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours. Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat. Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat. Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well. To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Melt butter in small sauce pan. Add garlic and cook under low heat for about five minutes. Add tomatoes and tomato paste and stir until well blended. Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste. Serve immediately.
Make Chimichurri: Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature. For the Steak: Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve topped with Chimichurri Sauce.
Melt cheese and butter in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.
Place fish in a glass pan and preheat oven to 350. Combine and melt the butter and lemon juice in the microwave, then pour over the fillets. Sprinkle the remaining ingredients (vary the amounts of each to your liking). Bake for 30 minutes.
Combine all of the ingredients in a slow cooker. Cook on low for 3 to 4 hours. Use an immersion blender to smoothly blend soup before serving.
Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan. Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together). I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference. Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt). Warm the pan slowly while constantly stirring. It will melt, don't give up. If you heat it too fast, or don't still it will separate. The mayo will forgive some sins, but not many, so stir! This will make a THICK sauce. More mayo will thin it some. Milk can thin it if it is too strong.
Cook rice. Steam broccoli for 10 minutes. Saute garlic for 3 minutes in half of the sesame oil, add beef, salt and pepper and stir for 20 minutes. Increase heat to high and add broccoli, continue stir frying for 2 minutes. Serve over rice. Place remaining sesame oil into pan and saute sesame seeds for up to 1 minute. Sprinkle this over the dishes and serve immediately.
Sift together flour, salt, baking powder and baking soda. Cut in the margarine or butter. Mix in sourdough starter. Turn out dough onto lightly floured board. Knead a few times, until all of the flour is mixed in. Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet. Bake at 425°F for 12-15 minutes, until slightly brown.
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.
Stir all the ingredients together in a large container. Sweeten to taste, if necessary. Serve over ice.
Mix ground almonds, salt, and peppers. In a small bowl mix egg and water. Spread almond coating in a shallow dish or plate. Dip chops in egg wash and then dredge in almond mixture. Set aside. Heat oil in a pan and saute onions and garlic until lightly browned. Remove from pan and set aside. Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown. Meanwhile mix liquid from oranges, soy sauce, and mustard. Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through. Top with mandarin oranges and fresh parsley.
Peel pumpkin, remove seeds, wash and cube. Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes). Add pumpkin, sprinkle in sugar and saute for about 8-10 minutes until the pumpkin is soft. Add in chicken stock and fish sauce, bring to a boil. Then reduce heat and let it simmer for about 15 minutes. The pumpkin will be a little mushy at this point. Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
Mix the dressing ingredients together. Put the spinach and mushrooms in a bowl. Toss with dressing and put on plates. Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese. Variation: mix boston or bibb lettuce with the spinach, saute the mushrooms (cool), and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.
Add coffee to 1 cup boiling water & mix, pour over dates & soak overnight. Stir in flour & ginger. Pour mixture into a paper-lined or well-greased loaf tin & bake at 160.C for approx 45 minutes. Serve with butter.
Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently. Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes. Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes. Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.
Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot.
Let cream cheese soften slightly. Cream with the milk till smooth. Drain pimentos and add with nuts to cream cheese. Mix well; add tiny bit more milk if necessary to make a spreadable consistency. Serve with rye bread (party rounds), wheat crackers, Triscuit, or Melba toast. Store in fridge.
In a large bowl, mix together lettuce, beans, cheese, avocado, mango, olives, and chicken. Sprinkle with lime juice and dressing and toss thoroughly. Top salad with broken chips and, if desired, dollops of sour cream and salsa.
Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water. Cool and then add beaten eggs. Add Grand Marnier. Carefully fold in whipped cream. Chill and serve.
Preheat oven to 375*F. In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside. Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center. Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don't seal center triangles. Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle. Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first. Brush top of wreath with egg white. Sprinkle with remaining 1/4 cup cheese. Bake 25-30 minutes or until golden brown. Enjoy!
Whisk all ingredients in a bowl until smooth. Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions. Add tomatoes and cook for a few minutes over high heat to reduce. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil. Add thyme, parsley and chillies. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes. Pour in remaining wine to deglaze pan. Return prawns to rougaille and stir through coriander. Serve with steamed white rice.
Sift together the first four ingredients. Add nuts to the dry mixture. Cream together sugar, butter and eggs until fluffy. Stir in half the flour mixture. Add pineapple. Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan. Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture. Bake at 350 degrees for one hour.
mix all together in a microwave safe bowl may add other herbs like pinch of paprika, parsly, altho ,maybe your gravy is already herbed and needs no more. turkey ok too. microwave 2 minutes or until warm. serve,.
Heat skillet to Med-Hi heat with small amount of oil; saute ground beef; brown, and drain well. Add taco seasoning mix and follow directions of package. Cool (Maybe be refrigerated for later use). To assemble: Crush chips into bite-size pieces and add to salad bowl along with the meat,cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all and toss to combine. Serve immediately. Note: May substitute 2 cups cooked cubed chicken, for beef; sprinkle taco seasoning over chicken and toss to coat.
Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.
To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside. To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package. Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain. Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.
prepare stuffing using the stale bread or rolls,oregano,basil, and 1/2 cup of butter and milk by mixing together to a moist consistency. seperate stuffing into 4 portions on a greased baking sheet and top with a chicken breast. melt the remaining 1/4 cup of butter and brush lightly on top of the chicken bake in 350 degree oven for 15 min. while the chicken is baking mix the cranberry sauce and water and slowly heat in a saucepan or microwave till it is liquid add the cinnamon and grand marnier and simmer a few min to allow flavors to blend. pour on top of partially baked chicken and return to oven for about another 20 min.
Preheat oven to 425. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. Slow the mixer to a crawl, and dribble in 1/2 cup of milk, taking about 20 seconds to pour it inches. Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid. Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating won't hurt. Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the corners.). Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes (20 minutes if your oven door has a window).
Preheat oven to 300. Line 9x13 baking pan with parchment paper. For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined. Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic. Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes. Cut bars into 5 strips by 8 strips. (40 bars) Cool completely. For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.
Heat oven to 350. Spray a large cookie sheet with nonstick cooking spray. In a blender combine ranch dressing and chiles. Process until smooth. Place in a container and refrigerate while you prepare the drumettes. Combine flour and taco seasonings in a shallow dish. Add oil and stir until well combined. Coat chicken with mixture, recoat until you have used up all of the flour mixture. Place in single layer on cookie sheet. Bake for 15 minutes, turn and bake an additional 17 minutes. Serve dressing as dipping sauce for warm drumettes.
Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl. Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack. Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
Blend walnuts, cashews, oil, garlic, salt, rosemary and nutritional yeast if using. Add water as needed to blend into a cream. Serve over pasta or winter vegetables!
Cook macaroni until al dente. Drain and set aside. Melt butter in large saucepan. When melted, whisk in the flour until incorporated and cook for 30 seconds or so until thickened. Slowly pour in cream and milk while whisking. Cook until thickened on low heat, whisking frequently. Usually 3-4 minutes. Remove pot from heat and stir in the cheddar cheese, hot sauce, and salt and pepper to taste. Once all the cheese has melted, add macaroni and stir well. Adjust salt and pepper per taste. Enjoy!
Bring a pot of salted water to boil and cook the potatoes until tender enough to easily pass a fork through them. On med-low heat, fry the bacon in a large skillet until crispy. Set bacon on a paper towel or napkin to soak up the excess grease. This will make the bacon a bit crispier. Leave the bacon fat in the skillet. Once the strips are cooled, crumble up the bacon. Once the potatoes are done, saute them in the bacon fat with garlic and leeks until the potatoes start to brown. At this point add in the spinach and continue to fry it all together until the spinach is just wilted. Add salt and pepper as necessary. Serve in a bowl, crumble the bacon on top, and enjoy.
Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil. Broil until it begins to turn brown. Serve and enjoy!
Cut the cake squares in half. So that you are able to build sort of a sandwich. In a large bowl add strawberries and sugar. Stir. Let sit 5 minutes. Then season with cracked black pepper. ( i know this sounds odd -- but it's delicious). To assemble the cake: One layer of cake, topped with a spoon full of lemon curd. Top that with a generous helping of the strawberry mixture. Topped with whipped cream. Topped with second layer of cake. Topped with more strawberry and more cream. Enjoy.