HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter. In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease the heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely. Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen. During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming. After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen. When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week. When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.
In a large frying pan, brown the pork chops in hot oil; drain. Transfer the pork chops to a shallow baking pan and season with salt and pepper. Arrange the pear halves around the chops. Drizzle orange juice over all. Sprinkle with brown sugar and cinnamon. Pour sherry over all. Place butter in the hollow of pears. Cover and bake at 350°F for 20 minutes. Uncover and continue baking for 20 minutes, until meat is tender. Place the pears and pork chops on a platter. Dissolve cornstarch in water, stir into sauce mixture and cook until thickened. Pour over pork chops and pears. Enjoy!
Preheat oven to 400. melt butter in small sauce pan. saute ham and onion until tender. add spinach and heat thoroughly. place both packages of scalloped potato mix in a baking dish. stir in milk and hot water. stir in ham, onion, and spinach mixture. bake for 1 hour or until potatoes are tender. sprinkle with cheese and bake an additional three minutes. let stand approximately 5 minutes before serving.
Lightly salt and pepper each side of the pork chops. Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes. Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side. While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly. When the chops have been browned on both sides, add the pineapple juice and chicken broth. Bring to a boil, then reduce to a simmer and cover. Allow to simmer gently for 15 minutes. Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.
Peel kiwifruit and cut into 1/4 inch slices. Beat all the remaining ingredients together. Arrange kiwifruit, overlapping slices in circles in the pie shell, starting at the edge and working into the middle. Pour egg mixture over and brush over any fruit that is not coated. Bake at 425 for 25-30 minutes or until filling is firm. Serve warm or cool with sifted powdered sugar.
Place one candy bar, marshmallows and milk ina heavy saucepan. Cook over low heat. Stirring constantly until chocolate in melted and mixture is smooth. Cool. Fold in whipped cream. Pour into crust. Break candy bar into pieces and place on pie. Refrigerate for at least 3 hours.
Peel and dice sweet potato, cutting into evenly sized cubes. Peel and dice onion, making the dice slightly larger than the potato since the potato takes longer to cook. Heat oil in large frying pan, add onion and garlic, sautee on high until onions are translucent. Add sweet potato and pepper (if using). Cook on high/med-high for 8-10 minutes until potatoes are fairly well browned. 2-3 minutes before serving, add spinach to pan and stir until it is wilted. Add salt to taste, more garlic powder if needed and serve!
Dissolve yeast in warm water. Set aside. combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal. Add the yeast mixture and buttermilk to the dry mixture and mix well. Turn this mixture out onto a floured surface and knead for one minute. Roll or pat out and cut into biscuits. Bake at 400 for 15 minutes. THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.
Mix together vegetables and chickpeas in a salad bowl. In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper. Pour over salad and toss. Add Parmesan and toss again. Serve.
Mix egg yolk and sugar and corn starch in a bowl with mixer until lemon yellow and thick. Heat milk to 145°F. Mix half of milk into egg mix a little at a time. Add mix to remaining milk, heat slowly, stirring constantly until thick enough to coat a spoon - NEVER OVER 180°F. Freeze according to ice cream maker instructions.
Put rice in a microwave safe bowl and add water just to cover rice. Cook 5 minutes on high. Mix the butter and onions into the hot rice until all of the butter has melted. Add the soy sauce and mushrooms and mix well. Enjoy!
In a large saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Pour off fat. Stir in water, corn, cheese and parsley. Add stuffing. Mix lightly. Spoon into greased 1 1/2 quart casserole. Cover and bake at 350° for 25 minutes or until hot.
Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender. To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;. serve on top of chicken.
Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut. Pour into greased and floured 13 X 9 inch baking pan. Bake at 350 degrees for 45-50 minutes. Frost with cream cheese icing or dust with powdered sugar.
In a bowl, add all the Honey Mustard Marinade ingredients; stir to combine. Place the salmon fillet in a shallow glass dish. Pour marinade on top of the fillet; cover and refrigerate between 15 minutes to 1 hour. Place salmon skin side down on a well greased grill, over medium heat (Save marinade). Cover and grill 10-15 minutes; brush salmon 2-3 times with reserved marinade; turn once during grilling. Salmon is done when it flakes easily with a fork.
Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).
Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese). Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!
Preheat oven to 350°F Combine refried beans, black beans, kidney beans, corn, salsa, habanero sauce, chili flakes, and half of grated cheese. Chop up half the jalapenos and stir inches Transfer mixture to microwave proof oven dish and cover with microwavefoil. Microwave on high for about 8-10 minutes until hot and bubbly. Put remaining jalapenos on top, sprinkle remaining cheese over dish, sprinkle scallions and olives. Transfer to preheated oven until cheese is melted. Sprinkle tomatoes and chopped coriander on top. Wait 5 minutes and serve with nacho chips.
*NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint. In sauce pan combine the rice, water, salt and lemongrass stalks. Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.). Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter. Garnish rice with a lemon verbena leaf is desired. Serve hot.
Preheat oven to 350 deg. Line bottom of a 13x9" glass baking dish w/parchment paper and lightly coat w/canola oil. Set aside. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs and peanut butter, 1 at a time and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the dish and bake for 35 minutes or until the internal temperature reaches 205 deg. Remove and cool completely before cutting into squares. Store in an airtight container for up to a week.
Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.). Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate. Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans. Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan. Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting. Baking Times: Two 8-inch layer pans -- 35-40 minutes. Two 9-inch layer pans -- 30-35 minutes. Two 8- or 9-inch square pans -- 30-35 minutes.
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl. Stir and set aside. Heat a large shallow pan. Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally. Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2 to 3 minutes. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.
Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes. Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,. Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.
Set oven to 350* F. Cut or tear bread into roughly equal-sized pieces and place into a well-buttered casserole. Sprinkle on raisins, berries or choc. chips, if desired. In a medium saucepan, heat milk and butter, stirring until butter is melted. Remove pan from heat and let cool slightly; add sugar, eggs, cinnamon, nutmeg and vanilla, whisking (or mixing with a hand-mixer) as you add. Pour milk mixture over bread and bake until the pudding is set, 45-50 minutes.
In bowl, combine applesauce and brown sugar. Stir in sausage & onion. Transfer to a greased 13"x9"x2" dish. Bake, uncovered, at 350 degrees for 40-45 minute or bubbly. Serve with toothpicks.
Mix all the ingredients together and knead for thirty to forty seconds. Let rise (about forty minutes) and knock down and knead for thirty seconds. Repeat. (Or let the bread machine do all the kneading and timing for you and go beach combing until it's time to cook the dough!) Allow final rise in a bread pan, about forty minutes, and preheat oven to 425 f. Place in oven and decrease temperature to 350 f. Bake for thirty minutes.
Sift the dry ingredients together. Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid. Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones. Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick. Cut into squares or use a scone cutter. Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes. VARIATIONS. Use 1/2 cup sour cream instead of the butter and the milk or milk and egg. Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar. Fruit scones: Add 1/2 cup raisins to the dough.
Red Chile Sauce---------. Stem and seed chiles, roast at 250 for 3- 4 minutes. Add to the water in a covered pan and simmer for 20 minutes. Cool. Blacken tomatoes under broiler. Saute onion in oil over low heat until browned. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender. Add stock and puree to a fine paste. Add lard to a skillet and heat to almost smoking. Fry sauce at a sizzle for 5 minutes. Do not allow to get too thick. Add more stock if necessary. Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce. For CHILI--------. Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes. Brown meat in lard in cast iron skillet. Saute onion in same pan to brown. Place meat and onion in bowl and sprinkle with 1/2 cup of masa. Add to stock pot including accumulated juices. Add peppers to stock pot. Add spices to stock pot. Simmer slowly until meat is tender. Correct seasoning. Add sausage.
Line a 9 x 5" loaf pan with parchment paper. In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil. Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F. Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using. Quickly and carefully pour the candy into the pan. Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.
In an 8" skillet cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat and stir in remaining ingredients except beans. Heat to boiling, reduce heat and cook uncovered for about 30 minutes. Stir in beans (with liquid) and stir until bubbly.
Combine all the ingredients in a large soup pot, cover, and bring to a boil. Lower the heat simmer for 45 minutes to 1 hour. Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
Either soak beans over night or quick soak by covering beans with 2 inches of water, bringing to a boil for 2 minutes and letting set for 1 hour. Drain and rinse beans, add all ingredients, except for the potatoes. Bring to a boil and simmer for 1 1/2 hours. Remove ham bone and pick off meat, give ham bones to dog. Return ham to soup along with potatoes. Cook for 1/2 hour more or until potatoes are tender. Take a potato masher and mash the potatoes and some of the beans, this makes a wonderfully thick soup. Serve with either crackers or corn muffins. Enjoy! Oh yea, salt and pepper to taste!
First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides. Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger. Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit. In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice. In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses. Preheat the oven to 325 degrees F. Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears. Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly). Let the cake cool in the pan on a wire rack for about 20 minutes. Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.
Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. In a small bowl, stir together shredded cooked chicken, salsa, chipotle peppers and cheese. Unfold pie crust and roll out to make slightly thinner. Using a 3-inch cutter, cut dough into circles; brush edges lightly with water. Place a small amount of filling in the center of each and fold over to enclose. Press edges with the tines of a fork to seal and place on prepared baking sheet. Bake for 15 minutes or until pastry is golden brown. Serve with additional salsa and guacamole, if desired.
First, stir fry potatoes in olive oil. Take potatoes out from oil, set apart. Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well. Once the meat is partially cooked, add potatoes and rest of ingredients. Simmer on medium heat for about 30 minutes.
Preheat oven to 350°F. Cut fish into serving pieces. Salt each piece. Mix sour cream, mayonnaise & ranch dressing mix. Divide sour cream mixture into two separate bowls. Reserve one bowl of mixture in the refrigeratorl. Dip fish to coat in one bowl of the mixture. Roll in onions to coat. Place coated fish in a 9" x 13" baking dish. Bake at 350 F for 20 minutes. Serve with reserved sour cream mixture.
Cook rice according to dircetion on package - without salt and oil. Heat oven to 375 degrees. In a large bowl combined cooked rice and 1/2 cup feta cheese; mix well. Coat a 10 inch quiche dish or pie plate with cooking spray. Press the rice mixture into the sides and bottom of dish. Steam zucchini, covered, 5 minutes. Press zucchini gently between paper towels until barely moist. In a medium bowl, combine zucchini, remaining 1/2 cup feta and salt; mix. Spoon mixture evenly over rice. In a small bowl; combine mint, nutmeg and eggs and mix well with a fork or whisk. Pour over zucchini mixture. Bake for 40 minutes or until the top is golden brown. Cut into wedges and serve.
Brown pork chops with small amount of shortening or vegetable oil. Season with salt and pepper to taste. Drain and place in 9x13 inch pan. Set aside. Add onion to pan and cook over medium heat for 3-5 minutes until soft. Add the rest of the ingredients. Stir together until combined and cook over medium heat, stirring occasionally, until heated through and bubbly. Pour over chops, cover pan with foil, and bake at 350 degrees for 1.5 hours.
Toss your garlic, onion, chili, parsley, lemon juice and black peppercorns in a food processor and pulse until everything is chopped up. Add olive oil into a heated wok. Add your garlic mixture and stir until the garlic is golden brown and fragrant. Add pasta and mix thoroughly. Add your reserved pasta water and mix thoroughly. Add salt, to taste. Mix thoroughly. Serve with grated cheese and a lashing of Tabasco sauce, if desired.
Stir cottage sheese by hand or with mixer until granular and somewhat fluffy. Add flour, eggs, sugar, cream and almonds. Mix well. Greas a 10 inch fluted pie pan or an 8 inch square baking pan. Pour in mixture. Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean. Cool and serve with your choice of toppings.
Peel the onion, cut it in half and thinly slice it. Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes. Peel potatoes and julienne. Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit. Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes. Add dry mushrooms and cook for 10 to 15 minutes until golden. Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft. Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.
I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup 2% milk and let it sit while I prepare the rest of the recipe. Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix. Add in cranberries. Mix just enough to combine ingredients then let sit a few minutes. I put parchment paper on a cookies sheet and dust with flour. Push the dough out of the bowl onto the floured paper. Dust the top of the sticky dough and then pat down/shape into a round "pattie" about 1 inch thick. Grease pizza cutter and cut into triangular (pizza slice) pieces before baking. (You will have to cut them again after baking.). The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven. *You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips. I always use orange extract. It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.
Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours). Remove meat and drain very well; reserve stock. Roll pieces of chicken in flour to which salt and pepper have been added. Saute in butter until golden. Arrange chicken on a serving platter and pour hot mushroom sauce over the top. For the mushroom sauce: heat the fat in the pan in which chicken was browned. Add flour and blend. Add chicken stock gradually, stirring constantly and cook until thickened. Add soup and adjust seasoning.
In blender place all ingredients, cover and blend on high 10 seconds. Stop blender, scrape down sides then blend until smooth. Serve immediately.