HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and sweat the eggplant pieces for 30 minutes. Preheat oven 400 degrees. Meanwhile, heat 1 Tb. olive oil, saute onion until limp and golden. Add rest of ingredients through salt& pepper. Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky. Or use any tomato sauce you personally like. Best if thick and chunky. Boil the unpeeled garlic cloves in water to cover for 2 minutes. Can skip, if your cloves are already peeled. Drain, hit each clove lightly with mallet or flat side of large knife. Peel. Place in a small saucepan with stock to cover. Simmer for about 45 minutes. Replenish stock as needed. Whirl garlic and stock in blender until pureed. Set aside. Rinse and drain eggplant of salt. Brush a large baking sheet with 1/4 olive oil. Place in oven until hot. Place eggplant on hot pan. Bake 25-30 minutes. Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp. Looking for soft, golden, and cooked eggplant. May need more oil. Drain and blot off oil with paper towel. Reduce oven to 350 degrees. Heat 4 Tbs. butter in heavy saucepan. Whisk in flour. Let roux cook over low heat, stirring constantly, for 3-4 minutes. Whisk in hot scalded milk. Cook gently, stirring frequently for 10-15 minutes. Add salt and pepper to taste,. and stir in garlic puree. Remove from heat. Beat egg. Beat some of sauce into the egg to temper. Beat egg into sauce. Taste for seasoning. Place half of tomato sauce on bottom of a 2quart pan. Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant. Pour the garlic cream sauce over all. Sprinkle with grated Parmesan cheese. Bake 45-60 minutes til golden brown and bubbling. Can be vegan leave off cheese.
Line a tray or dish with parchment paper; butter well. Melt chocolate over double boiler until completely melted. Pour 1/2 of the melted chocolate in paperlined tray or dish. Sprinkle and cover with the marshmallows and nuts. Pour over the remainder of the chocolate and let cool and solidify completely. When cold break into pieces.
Special equipment: muffin tin and muffin liners Preheat oven to 350 degrees F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 20 minutes. Cool on a rack to room temperature.
Preheat oven to 375 degrees F. Combine four, baking soda, baking powder and salt. Set aside. In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds. Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Saute onions in 3 T. butter. Let cool a bit and lightly mix the meat, onions, bread crumbs, eggs, 1 1/2 cups of the cream. salt, pepper, nutmeg and parsley. Form into meatballs, about the size of a small walnut, place on cookie trays, and bake at 375 for 20-25 mn. Put in two casseroles, and make the cream gravy. Melt the 1/4 cup butter in a large, heavy saucepan Add the 1/4 cup flour, a touch more salt and pepper, cook for at least one minute. Do not brown. Gradually add the remaining cream, stirring continuously, until thickened. I like to add some Kitchen Bouquet for more flavor and some color at this point. Pour over the meatballs. Note: At this point, we generally freeze them and then defrost and bake for an hour or so on Christmas, as this recipe makes a lot of meatballs, so it is time consuming and who wants to do all that on the day of, right?. Also, you can freeze the cooked meatballs alone, and make the gravy later and pour it over the meatballs right before you bake them.
Season pork with salt, pepper and chili powder (mix spices and rub all over pork that has been rinsed & dried). For extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered). In the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add pork. Combine remaining ingredients in mixing bowl, then pour over pork. Cover and cook on low for 8 to 10 hours or until internal temperature of the pork reaches at least 195 degrees F and meat is literally falling off the bone. Transfer cooked pork and sauce into large bowl, cover and refrigerate overnight. The next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard. Strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & pork into colandar with sauce only going into the crockpot). Shred the pork with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). Discard the fat. Stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits. Serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice. Yum!
Thaw lemonade& limeade but do not dilute. Process the first 4 ingredients in batches in blender& pour each batch into a 4 liter jug. Place into a freezer until mixture becomes firm. Remove from freezer 30 minutes before serving. Rub rim of glass with lime wedge; place salt in a saucer& dip the glass rim into the salt. Add club soda to the lemon/lime mixture, stirring until it becomes slushy. Pour into prepared glasses.
Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board. Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark. Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.
Beat butter until light and creamy. Add all the other ingredients and mix together until well combined. Spoon the butter mixture down the middle of a piece of plastic wrap, fold up the edges over the butter and roll the mixture into a log shape. Refrigerate until firm. Slice the butter into rounds.
Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice. Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink. Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.
Preheat oven to 350 degrees. Mix ingredients together for the cake and put in a 13 by 9 pan sprayed with crisco spray for baking. Bake for one hour. Let cool. In a med skillet or saucepan, bring all the topping ingredients to a boil and boil for three minutes. Pour over cooled cake.
Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery. Heat 2 tablespoons butter in large pot over medium heat. Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute. Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine. Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables. Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Remove bay leaves before serving.
Boil the uncooked macaroni in a large pot. Be sure to use plenty of water (use your best judgement), and boil until tender (about 8 minutes). In your slow cooker, melt the butter on high. Once butter is melted, add cheddar cheese and cream cheese. Allow both cheeses to melt a bit. Add milk and sour cream. Turn the temperature down to "low.". Allow to cook for about 2 hours, stirring frequently. As long as it's warm and the cheese is melted, though, feel free to eat it! Enjoy!
In a 6 qt multipot steam the shrimp and scallops. Keep 6 cups of the water and discard the rest. Chop the seafood in a food processor. Set aside. Heat the pot over medium heat. Saute the onion, celery and garlic in the olive oil. Add the soup, potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes seafood seasoning, horseradish and water from steaming. Bring to a boil then reduce heat to simmer. Add seafood. Mix the heavy whipping cream and the flour. Add to the chowder. Simmer until potatoes are tender.
Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray. Beat the eggs in a large bowl. Salt and pepper to taste. Whisk in the evaporated milk, chiles, hot sauce and chese. Bake for 45 - 50 minutes until set and brown on the edges. Let sit 10 minutes before serving.
Roast sweet potatoes wrapped in foil for about an hour at 350F, or until soft. Scoop sweet potatoes and blend with milk, eggs, oil, vanilla. Mix all dry ingredients and whisk into potato mixture in three stages until smooth (being careful not to overwork the gluten). Bake at 325F for 60-75 minutes.
Combine egg whites with 1/4 cup salsa. Mix well and microwave for 45 seconds. Add wheat bran to egg mixture. Microwave another 30 seconds or until eggs are almost set in the middle. Add remaining salsa and sprinkle cheese liberally on top. Microwave once more, for around 1 minute or until cheese is melted. Enjoy!
Put all ingredients in crock pot and fill pot with water. For fresh (or thawed) beef cook 6-8 hours on low, for frozen cook on high.
Drain pineapple; reserve juice. Add water, if needed, to the reserved juice to equal 1/3 cup. In a small saucepan combine brown sugar, cornstarch, and cloves. Stir in orange juice and the water/pineapple juice mixture. Cook over medium heat, stirring until thick and bubbly. Add pineapple and raisins, and cook (and stir) 2 more minutes.
Saute cabbage, tomatoes, and rosemary in olive oil in a small frying pan on medium heat for 2 - 3 minutes. Place salad in a circle on individual serving dish and form a border with avocado.
Preheat the oven to 400 degrees F. Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a saute pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy. Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low. Make the sandwiches by heating up the rolls in the hot oven for 3 minutes. For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
Preheat the oven to 350F (175C). Spray a 9-inch square cake pan and dust with additional cocoa powder and set aside. In a large bowl, combine the flours, sugar, cocoa, baking powder, baking soda and salt, set aside. In another bowl combine the prunes, egg whites, vanilla and coffee. Mix the wet ingredients into the dry ingredients. Pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Scoop the flesh of the avocados out into a bowl. Squeeze the lime over the mashed avocado. Add remaining ingredients. Mix and mash to a chunky consistency. Serve with your favorite tortilla chips!
Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.
Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown. Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about 1/2 jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside. While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary. Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm. Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly. To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.
Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined. Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup. Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds. Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors. BUY THE MOLDS HERE: https://amzn.to/2qKtiqb.
Preheat oven to 325. Place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor. Process until finely ground. Add oil and process until moist. Press crumbs into bottom of a 9 inch springform pan coated with cooking spray. Wrap outside of pan with double layer of aluminum foil. Combine instant coffee granules and 1 tablespoon hot water in small bowl. Place cheeses in food processor and process until smooth. Add coffee mixture, cocoa and next 6 ingredients and process until well blended. Add eggs. Process until smooth. Pour mixture into pan. Place pan in a large baking pan. Add hot water to baking pan to a depth of 1 inch. Bake at 325 for one hour until cheesecake barely moves when pan is touched. Remove from oven and run knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove from pan and sprinkle with 1/4 cup hazelnuts.
Preheat oven to 180°C Bring the water to a simmer in a large frying pan on a low heat. Add all the seafood, bay leaf and sliced onion and poach for 5 minutes, covered, until just opaque. Remove the seafood and strain liquid reserving one cup full. Melt the butter in a heavy based saucepan on medium heat. Stir in the flour and cook stirring for a minute. Gradually add the milk and reserved poaching liquid stirring continuously. Simmer for a few minutes until thickened. Stir in the seafood, green onions and dill. Season to taste. Spoon into an 8 cup pie dish. Lay filo sheets on a flat surface. Spray every 2 layers with oil. Cut pastry into a round or square (depends on your dish) cut 1 cm larger than the dish.Top seafood mixture with filo sheets, spray with oil and bake for 35 minutes (until the pastry is golden). Serve with a simple green salad.
Brown chicken pieces in oil. After browning pour off excess oil, leaving two tablespoons in pan. Return chicken to pan, pour in coconut cream and beer, leave to simmer over a very low flame for about 30 minutes. Cut up onion and sweet pepper add to chicken and season with salt and pepper. Allow to simmer another 30 minutes or until chicken is tender and the liquid has been reduced to a gravy. If liquid dries out too quickly replenish with remaining beer in bottle.
In small saucepan soften gelatin in cold water. Stir over low heat til it dissolves completely. Add pineapple juice. Cover and refrigerate til mixture begins to set. Whip until light and fluffy. Fold in crushed pineapple. Whip cream til stiff. Beat in artificial sweetener. Fold whipped cream into pineapple mixture. Pour into crust, and refrigerate til firm.
In a large bowl, dissolve gelatin in boiling water. Stir in blueberries and pour into an 11x7x2" dish. Chill until set. In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream and mix well. Spread over the gelatin layer after gelatin is set. Sprinkle with the pecans. Chill for several hours or overnight.
Boil your carrots and potatoes until they are almost tender; drain well. Put your brats in a skillet lightly prick them, pour in the beer, cover and simmer turning them once until the beer has evaporated. Finish browning the brats, remove and place them in an oven proof baking dish 8x8x2-inch or something similar. Return the skillet to medium heat add 1 tbs veggie oil and saute the onions until golden, add kraut, chili flakes, brown sugar, paprika, salt and pepper. Mix well scrapping all the bits of brown from the bottom of the pan. Your kraut mixture should now be a golden color. Add carrots and potatoes to the Brats; cover with the sauerkraut mixture, seal with foil. Bake in a 350°F over for 30- 45 minutes. Serve with Sweet Bavarian Mustard on the side.
To assemble the gift jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. (Decorative or vintage jars make a great keepsake after the muffin mix is used, just make sure the jar is food safe and washed thoroughly.). Layer the ingredients in the jar as listed above, starting with the sugar on the bottom, then flour, cranberries, ginger, baking powder, baking soda and finally salt. Press each ingredient layer firmly into place with a flat-bottomed object (like a plastic cup) before adding the next. Secure the lid. Create a recipe card that shares directions to prepare & bake muffins. Directions to prepare muffins: Preheat oven to 375 degrees F. In a large bowl combine buttermilk, butter, eggs and vanilla. Add contents of jar and stir until just combined. Spoon batter into greased or papered muffin tins, filling each cup two-thirds full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins for 5 minutes in the tin. For a special treat make a slit in the top of the muffin and insert a pat of butter for any muffins you are going to eat right then. Serve immediately or store in a sealed container for up to one week.
Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft. Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium. In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper, salt, pepper, and garlic. MIx well and shape into 4 patties. Place each patty onto 2 layers of aluminum foil, on each patty, place potato slices, onion slice and carrots. Slice bacon in 1/2 and place both slices on top. Seal foil tightly around burger and cook on campfire or in preheated 350 degree oven for about 45 minute.
Rinse chicken and pat dry; set aside. Fill a large frying pan to 1/2 its depth with cooking oil. Heat to 325 degrees. Combine flour, dill weed, garlic salt and pepper in a medium bowl. Fill another bowl with the buttermilk. Place chicken, one piece at a time in the buttermilk. Shake of excess milk. Coat lightly in flour mixture. Shake off excess flour. Dip again in the butter milk and the flour mixture. Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes. Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork. Drain on paper towels. Let stand for 5 minutes before serving.