HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, add the rhubarb and sugar; stir to coat evenly. Cover the bowl, and place it in the refrigerator overnight. The next morning, place the rhubarb mixture and the strawberries, in a large kettle. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly). Add the crushed pineapple, and cook for an additional 5 minutes. Turn off the stove, add the boxes of dry gelatin powder, and mix well. Transfer the jam to the sterilized glass jars, and cover the jars with the lids. Cool the jam to room temperature, before storing the jam in the refrigerator or freezer. Yields: 7-1/2 cups of preserves. Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
Cream butter with sugar in a large bowl& beat until light. Beat in eggs one at a time. Add vanilla. Sift together flour, baking powder& soda in a medium bowl. Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour. Spoon half the batter into a buttered 8 inch baking dish. Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter. Top with remaining batter& sprinkle with rest of the brown sugar mixture. Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean. Let cool at least 10 minutes before serving.
Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
You'll need:  8 1/2 X 11" Photo Paper.  Glue stick.  Scissors.  Exacto Knife or Razor Blade.  Straight Edge or ruler.  Binder Clips. On a cutting board, cut out the carton pattern using the exacto knife. Write out the 'to and from' section now if you want to ensure your handwriting looks nice. Once the shape is cut perfectly, use the straight edge and the back of your blade to score your carton where the folds will take place. Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to first seal the side seam. Once dry and set, you can glue and fold in the top section. I used several binder clips to hold it in place until it was dry. Don't seal the bottom until you're ready to fill with candy. The better your pre-folds are done and the dryer that first seam attachment is set, the easier folding in the top will be.
If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog! In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot. Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge. For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy! Weight Watchers equivalent: 31/2 chicken breasts, 31/2 servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).
Pre-heat oven ro 445*F. Take tomato pieces and broccoli and place in bowl. Drizzle olive oil over and add seasoning and 1 minced clove of garlic. Toss to coat evenly, set aside. Roll out dough to 1/4"-1/2" thickness. Roll edges to make crust. Bake on a pizza pan sprinkled with cornmeal for 2-3 minutes at 445*. After done pre-baking, brush olive oil all over crust (this prevents it from drying out). Sprinkle on desired amount of cheese, vegetables, and rest of minced garlic. Bake in 445*F oven for 10-15 minutes. Enjoy! :).
In a 6-quart Instant Pot(R) add chopped bacon and press [Saute]. Cook bacon for 8 minutes or until crispy. Remove bacon with a slotted spoon and set aside. Turn Instant Pot off by hitting [Cancel]. Add the pasta, water, butter, and salt. Close and lock the lid of the Instant Pot(R) and press [Manual], select high pressure and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 minutes cook time. Carefully turn knob to vent position to release steam. Remove lid. Stir in the evaporated milk, cheddar cheese, Gouda cheese and black pepper. Press [Saute] and cook for about 4 minutes or until the cheese had melted, stirring frequently. Stir in bacon and serve warm.
Mix broccoli, 3/4 cup cheddar cheese, onion, 2 eggs, flour, and garlic salt. Set aside. Combine hot cooked rice, 3/4 cup cheddar cheese, and 1 egg. Spread over bottom& sides of a 9" pie plate. Spoon broccoli mixture into the crust and cover with wax paper. Microwave on medium high for 10- 13 minutes or until filling is set. Let stand covered for 5 minutes and sprinkle with paprika.
Preheat oven to 220C/425°F. Heat 2 tablespoons of oil in a frying pan and add the thinly sliced onions. Stir and cover. Cook over a gentle heat for about 20 minutes, stirring occasionally until onions are soft and lightly coloured. Cool. On a lightly floured surface, knead the olives and herbs into the dough and line the base of the swiss roll tin pushing up the edges to make a narrow rim around. Brush pizza with half the remaining olive oil. Spoon half the cooled onions over the base. Cover with the quartered salami slices and then the remaining onions. Grind over lots of black pepper and drizzle the rest of the oil. Bake for 15 - 20 minutes until crust is golden. Remove from oven and sprinkle with parmesan cheese.
Cut asparagus at an angle into 1" pieces. Saute asparagus and green onion in oil for 4 minutes. Add mushrooms and cook 1 minute longer. Mix water, corn starch and soy sauce. Stir into asparagus until thick. Add tomatoes and toss.
In a Dutch oven or large skillet, brown ground beef and drain. Add beans, tomato sauce and chili seasoning. Simmer for 30 minutes, stirring occasionally. On two serving platters with wide sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato, and olives. Sprinkle with hot sauce (optional).
Break egg in cup. Add milk & beat with fork. Mix flour, baking powder & salt. Add egg & milk and mix. Batter will be stiff. Drop in little pieces on end of spoon into boiling soup.
Preheat oven to 425. Put butter or margarine in a medium/large microwavable bowl. Add seasoning salt, garlic salt, and pepper into the bowl with butter, and microwave until melted, about 30-45 seconds. Stir well, add olive oil and hot sauce, and stir well again. (Let sit at room temp while you do next step). Cut up 4 hot dog buns into squares. Dump all cut up bread at once (not little by little) into bowl with butter/spice mix. Stir well with a spoon until all pieces are coated. Line cookie sheet with foil and dump out coated pieces onto foil. At 450 degrees, bake croutons for 8 minutes. Remove and flip/stir. Bake another 4-5 minutes, watching very closely, as they brown fast. These should be hard but light and crispy/airy once you eat it. These will melt in your mouth!
Heat oven to 425 degrees. Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4 inch thick shells. Reserve the pulp for mashed potatoes or another use. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces skin side down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.
Preheat the oven to 225°F Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step.). Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer. Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. (Made sure that the beans stay at a very slow simmer while in the oven. If they are not when you check, turn up the heat.) Taste and adjust salt. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.
Strain and rinse beans and add to large dutch oven. Saute bacon until crispy and then place on a plate with paper towel to soak up the fat. Add cooked bacon and onion to beans in kettle. Combine other ingredients in separate bowl. Stir until smooth and then cover the bean mixture. Stir gently. Add water to the pot to just cover the beans. Bake at 300°F for 4-6 hours stirring occasionally. More water may need to be added along the way.
Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth. Serve with fresh cut vegetables.
Using kitchen shears or a sharp knife, remove most of the skin from the chicken. This is easier than it sounds, especially with scissors. Place chicken breast side up in a microwavable pan (Pyrex is great). Mix salt and spices and rub all over the outer surfaces of the chicken. Place onion inside cavity (be sure to remove the gizzard bag first!). Set microwave power on 70% (or medium high). Microwave for about 10 minutes per pound, so 35 minutes for a 3.5 lb bird, 50 minutes for a 5 lb-er, etc. Let stand for 10 minutes before cutting, then enjoy! Do make sure the breast meat closest to the bone is cooked; the legs will be done before the center.
Preheat grill for 10 minutes. Arrange potatoes, zucchini& squash, alternating each on 24x18 inch double thickness of heavy-duty aluminum foil. Place onion rings over the top of vegetables. Sprinkle Zesty Italian dressing over the top. Sprinkle with salt, pepper and Italian seasoning. Slice the butter into thin slices and lay over the top. Add ice cubes. Wrap tightly (a drugstore wrap). Cook at medium with hood closed until vegetables are tender, 20 to 25 minutes, turning package on its side half-way through cooking.
firs of all boil the potatoes in water , or in microwave as you want. grate potatoes. add bell pepper , and eggs and stir them. then add salt , pepper , saffron and baking powder and stir them. pour oil in a pan , then pour the potato mixture in the pan , flatten it and let the one side to be fried then cut the pieces and let the other side to be fried ,with medium heat for about 20 minutes , don't forget to cover the pan. you can eat your food with bread or eat it alone.
Saute garlic in oil SLOWLY til very soft and golden. Add broth, bring to a simmer, add lime juice and cilantro. Garnish with a few whole cilantro leaves. Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.
Preheat oven to 375 degrees. In a large bow, combine flour, cornmeal, baking powder,baking soda, and salt. Mix well. In a medium bowl, combine buttermilk, egg cottage cheese, honey, butter chilies, and corn. Beat with a whisk until well blended. Add wet/corn ingredients to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8X8 inch bakng pan that has been sprayed with non-stick spray. Bake for 35 minutes or until a wooden toothpick inserted in cente comes out clean. Cut into 9 squares and serve warm.
Combine all ingredients in slow cooker. Do not drain vegetables. Add water to fill slow cooker to within 3 inches of top. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft. Variation: Add 1 large onion, sliced, 2 cups sliced carrots, and 3/4 cup pearl varley to mixture before cooking.
Cook rice first, as per directions on the package, usually two parts water, one part rice bring to a boil, reduce heat until water is gone. Preheat oven to 350°F. Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice. Mix well. Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.
Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux. In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you. Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers. Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat. In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes). Skim any oil from the top and serve immediately.
Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs. Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeno to the pan, and cook until tender, 5-6 minutes. Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes. While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter. While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter. Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked. Serve the chili topped with the griddle cakes.
Cook the rice according to package directions. Drain. Meanwhile, pour a little olive oil in a frying pan and heat. Saute the celery and red pepper for 3-4 minutes. Add in the spring onions and salmon and cook until the salmon is done. Put the rice in a large bowl, then stir in the vegetables, salmon and all the remaining ingredients. Mix well, adjust seasonings to taste and serve.
In saucepan heat water and honey till boiling. Stir in warm rum. Top with pats of butter,sprinkle with nutmeg.
Heat oil in a pan. Add onions and peppers and cook until tender. Add Minced Garlic and cook until fragrant. Add Morning start crumbles. Cook until thawed. Add 1/2 of the tomato diced. Add Vegetable Stock and Spices. Bring to a boil then reduce heat. Simmer till most of the liquid has been lost. Let the spices get acquainted for 15 minutes. Top with the sharpest cheddar you can get, sour cream, and the rest of the diced tomatoes.
Peel & core the apples. Cut each into 12 pieces & sprinkle with the lemon juice to prevent from browning. Heat the butter & saute the apple pieces over a moderate heat. Add the pine nuts & raisins, cook for 1 minute then add the honey. Immediately after adding the honey stir the apples quickly & frequently so they caramelize evenly. (Be careful not to break apart the apples.). Add the orange-flower water to deglaze the apples. Serve hot -- .
Brown butter and cabbage in hot open kettle, stirring constantly. Cover and set on a higher pot hook in the back of the hearth until cabbage is tender. (Cook over low heat). Add chopped apple and continue cooking until apples are tender. Serve hot.
To Make Cupcakes:. Position the rack in the center of the oven and heat to 350°F Place 12 cupcake paper liners in a 2 1/2-inch muffin pan. Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside. Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy. Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla. Beat in one-half of the flour mixture, scraping down sides of bowl. Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed. Divide batter among the muffin cups, filling each about one-half full. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes and cool completely. To Make Frosting:. Place the white chocolate in a microwavable medium bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Let stand for 1 minute. Stir until it's completely melted and smooth. Cool slightly. Add the cream cheese, butter, lemon peel and vanilla. Beat with an electric mixer at medium speed until the ingredients are mixed. Add the confectioners' sugar and beat until the frosting is smooth. To Assemble Cupcakes:. Remove the paper liners from the cupcakes and turn the cupcakes upside down. Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes. Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides. Sift the confectioners' sugar over the tops of the cupcakes.
Cut each tomato into four pieces. Slice the onion thinly. Add margarine to a medium size saucepan and let it melt at medium heat. After that, add the onion and the tomatoes to the saucepan and cook for about 5 min. Sprinkle salt and pepper to taste. When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes. Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup. Let it boiled and reduce the heat to simmer for 15 minutes. Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it. Pour the soup again to your sauce pan and add the cheese. If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.
in a small bowl soak gelatin in water. in a saucepan, mix 1/2 cup sugar, flour,salt and milk cook over low heat stirring until mixture comes to a boil. boil for 1 minute and remove from heat. stir in softened gelatin and cool. when Partially set beat until smooth. Blend in vanilla, almond extract and whipped cream. in a seperate bowl beat eggs and cream of tartar. add 1/2 cup sugar and beat until soft peaks form. fold into gelatin mixture then fold in baked coconut. divide equally into pie shells.
Preheat the oven to 400 degrees F. Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry. In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them. Meanwhile, make the vinaigrette, see Cooks Note: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
Season chicken with salt and pepper. Saute chicken in butter until just cooked through, about 4 minutes per side. Transfer to plate. Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes. Add broth, cream, sherry and mustard to skillet. Simmer until reduced to sauce consistency, about 15 minutes. Return chicken and juices to pan and cook until chicken is just heated through, about 4 minutes more.
Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered in foil for about 10 minutes To BBQ: Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked. As they cook, brush occasionally with marinade juices (or trickle with lager or water).
Mix all ingredients together (except meat) and whisk thoroughly. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours. Drain meat and grill, basting with marinade until meat is cooked through. NOTE: This is excellent served leftover, cold on a Caesar salad!
Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown. Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander. Fill a baking dish or shallow bowl with hot water. Line the cutting board with a dry towel. Soak a rice paper in water until soft and pliable. Lay on towel and pat dry. Repeat with second rice paper. Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews. Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel. Repeat with remaining ingredients and salad rolls, dividing ingredients equally. To serve, cut each roll into 5 pieces, and place, cut side up on serving platter. For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.