HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, stirring often until boiling. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter, juice, and peel until butter is melted. Serve warm.
Note: Japanese bonito-type soup stock granules; sold at Asian markets. Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat. Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and saute until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute. Divide between 2 plates and serve.
Add butter to a pot and let melt. Add shallots and garlic and let fry until translucent. Add nettles and let wilt. Add wine and vegetable broth as well as, if using, cubed potatoes and cream. Bring to a boil and blend soup in a blender or puree. Let soup cook until reduced to preferred thickness. Salt and pepper to taste. Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).
Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses, in a slow cooker and mix well. Cover and cook on low 7 to 8 hours or until bubbly. Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted.
Stir together water and sugar in a 5-gallon beverage container. Stir in root beer extract. Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !) After about 15 minutes, the root beer will be carbonated and ready to go.
Combine all ingredients in a large saucepot. Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours). As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally). If canning,ladle hot sauce into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner. Yield: about 4 pints or 2 quarts Enjoy! To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend. Serve over rice, meatballs or shrimp. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Marinate shrimp in a small bowl for 10 minutes. Meanwhile, cook the noodles in boiling water for 4 minutes. Drain immediately and rinse with cold water. Drain thoroughly removing as much water as possible. Set aside. Remove shrimp and discard marinade. In a lightly oiled wok or large skillet cook shrimp on high heat about 2 minutes or until done. (They grill well if you prefer that method). Allow shrimp to cool enough so that you can handle them. Slice each shrimp in half lengthwise so that you have two identical halves of shrimp. (like two letter C's). Fill a dish larger than the rice paper sheets with cool/room temperature water. Quickly dip one sheet in the water. You must be fast so the sheet does not get too wet. Allow all water to drip off and place on clean, dry work surface. Blot the top of the rice paper with a paper towel. ONLY work one roll at a time. Time to ROLL! The wrapper will still be a little stiff at the beginning but will soften perfectly for rolling by the time you finish piling on the ingredients. Lay 4 halves of the shrimp ( 2 shrimp - 4 C's) in a line near the bottom 1/3 of the round. Top with some cabbage or lettuce, then some noodles, carrots, bell pepper and cilantro. Finish by placing two mint leaves on top. Try to keep the ingredients compact and piled on top of the shrimp. Starting with the side closest to you, begin to roll up tightly. If you stop halfway and gently pull back on the roll to tighten it will adjust and settle the ingredients and make it easier and tighter to finish rolling. At the end the wrapper will adhere to itself. Just wet by running a damp finger over the top if you feel it is not sealed well. You should have paper left over after everything is neatly tucked and rolled. Just simply cut them off using a sharp knife. Place the roll on a platter and cover with damp paper towel or plastic wrap, then a kitchen towel to prevent drying. Clean work surface to make sure it is dry and free of any leftovers from the previous roll. Repeat with a new rice paper sheet. Work ONE at a time as the sheets are sticky! They will stick to each other instantly so only wet one at a time. Note: You will get better with practice. The second will look better than the first and so on. Rice paper varies in thickness so if you find the brand you are using is a little stiff to work with blot more or less water off the next until you find what works for you. You can also let it sit for a few seconds before adding ingredients or use slightly warmer, never hot, water for dipping. Just remember to let the water drip off and wipe your work surface dry each time - a dry surface allows the rice paper to stick and creates a little tension for easier wrapping.
Preheat your broiler. Line a cookie sheet with aluminum foil. Combine the peppers, olives, cheese and olive oil in a bowl. Mix well. Place the artichoke bottoms on the prepared cookie sheet. Mound 1 1/2 teaspoons of stuffing on top of each artichoke. Broil for about 7 minutes, or until the tops are golden. Enjoy!
Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours. Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt. Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.
Prepare marinated rice by mixing together the ingredients. Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving. Rinse beans in a strainer until canning juices run clear. Heat olive oil over medium high, and add onions. Saute for a few minutes. Add jalapenos, bell peppers and garlic; cook until softened. Stir in spices. Add broth, vinegar and beans. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired. Store left-over rice separately from soup, so liquid will not all be absorbed.
Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy. Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes). Add eggs, 1 at a time, beating well after each addition. Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean. Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.
Stir mix, sugar, water & egg yolks in medium saucepan. Stir in 2 cups water. Stirring constantly with a wire whisk, cook on medium heat until mixture comes to full boil. Cool for 5 minutes, stirring twice. Pour into a baked & cooled 9 inch pastry crust or crumb crust. Meringue:: Beat 3 egg whites in a large bowl with an electric mixer on high speed until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form. Spread over filling, sealing to edge of crust. Bake at 350 degrees for 10-15 minutes, or until meringue is lightly browned. Cool at room temperature, for at least 4 hours.
In a large saucepan, heat the oil and saute the onions until softened (maybe about 5 minutes). Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes. Add the kidney beans with their liquid, the coconut milk, and water. Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes. Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.
Place the chopped chocolate candy bars in a small bowl; set aside. Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth. Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth. Add remaining 1/4 cup of cream then gently beat in chocolate mixture. Fold in 1/2 cup chocolate covered toffee bits. Pour the filling into prepared chocolate crust. Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits. Refrigerate for 2 or more hours before serving.
Heat a medium saucepan over medium-high heat. Add 1 tablespoon of the butter, then the celery and onions. Saute until the vegetables are golden, about 5 minutes. Remove from the pan and reserve. Add the potatoes and just enough water to cover to the pan. Season generously with salt. Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender. This should take about 15 minutes. Drain the potatoes and return the pan to a medium heat. Stir in the cooked vegetables, 3 tablespoons of butter and milk. Mash lightly with a masher or fork. Add more salt, pepper and taste for seasoning. Serve immediately or keep warm over low heat with the lid slightly opened.
Cook 1st four ingredients till thick in a pan, stirring constantly. Cook till it becomes heavy to stir and it pulls away from the sides of the pan. Add in the butter and extract till blended. Turn off heat. Cool till able enough to handle. Using a spoon, scrape and roll into balls. Roll on white granulated sugar. Kids can't get enough of these yummy treat!
Cut the bread in fine cubes and place in a mixing bowl. Saute the onion in the butter until tender. Mix with the bread. Add the flour and the speck. In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well. Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed. Form about 8 round dumplings. Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.
In a blender container, combine banana and orange juice. Blend until smooth. Add cut up nectarine and ice cubes. Blend until smooth. With blender running, add milk. Blend until smooth and frothy.
Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened. Add the sausages and gently brown. Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine. Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes. Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole. Simmer for 5 minutes before serving.
In a large saucepan, cook ground beef until browned; drain off any fat. Stir in potatoes, celery, onion, green pepper, bouillon cube, water and salt. Cover and cook for 15 to 20 minutes, until vegetables are tender. Whisk together flour and milk. Slowly add to meat mixture, stirring until thickened and bubbly. Add cheese and heat, stirring, just until cheese melts. Garnish with additional shredded cheese when serving, if desired.
To start your culture, mix 1/2 cup of all-purpose flour, 1/2 cup of warm water, a half teaspoon of rapid-rise yeast, and an opened pro-biotic capsule until smooth. (You can get pro-biotics capsules at any health food store near the vitamin section. Alternatively, you could add some active culture yogurt.) Loosely cover the jar with the lid... (this keeps the bugs out and allows the wild yeast to enter). (It is VERY important to not put the lid on tightly since great pressure would build and cause the jar to explode.). Stir regularly. When the mixture has sponged up, stir down. Starter can be used after the sponge has risen and fallen three times (one or two days). Best taste is after the Hooch has formed and this will be in 3 to 5 days. Additional Starter. If you need more starter, then after a day or so... add flour/water in the ratio of 1/2 cup of flour to 1/3 cup of water. Take some, leave some. When you are ready to bake, pour out what you need and replace it in the ratio of 1/2 cup of flour to 1/3 cup of water. When you don't need it for a few days, store in the fridge. Feed it once a week. (At some point, you may need to throw some away if you are not making a lot of bread.) If you are going to be on vacation, freeze it. When you need starter again... take it out a day or so early, feed it... and it will be ready to use on your baking day.
Preheat oven to 350°F. In a medium saucepan combine water, rice and bouillon. Bring to a boil, reduce heat, and simmer about 15 minutes until tender. In a small bowl combine all ingredients, reserving 1/2 cup of the Colby cheese. Spoon mixture into a greased 9x9-inch casserole dish, and bake for 25 minutes Top with remaining cheese, and bake another 5 minutes to melt.
Cook macaroni according to package directions; drain. Combine first 4 ingredients in a greased 9 x 13 inch pan. Top with cheese and bake at 350 for 25 minutes. Top with onions and bake for 5 more minutes.
Boil lentils in water until soft, about 30 minutes. Drain and rinse with cold water. Place in bowl and gently mash. Mix in the rest of the ingredients. Serve chunky or use food processor to make a paste.
Heat the vegetable oil in a wok or deep saucepan. Add the broad beans to the hot oil and fry until lightly coloured. Remove the fried beans using a slotted spoon. Drain on kitchen paper. Season with salt and serve.
Melt coconut oil and chocolate together in a large saucepan. Remove from heat and stir in remaining ingredients. You may need to add up to 1/4 Celsius water gradually to get the consistency you like. Pour into a greased 8-inch square pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool the pan on a wet towel to help make removing the brownies easier. Wait until brownies are cool to slice and remove from pan. Enjoy your 'rehab' brownies!
In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in chicken and undrained tomatoes. Heat thoroughly.
Preheat oven to 325°. Spray a 9-inch springform pan with non-stick spray. Set aside. In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°. In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended. Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping. Rhubarb Compote: Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick. Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
Preheat oven to 375F; arrange tart shells on a baking sheet. Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination! In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill. Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set. Serve warm or at room temperature.
Preheat the oven to 325 degrees F. With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern. In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola. Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.
Preheat oven to 400 degrees. In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken. In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Add olives and tomatoes.Top each taco with shredded cheese. Bake for 8-10 minutes (or until all the cheese is melted). Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).
If you can't find oatmeal flour, you can make your own by grinding up Quaker Oatmeal in your blender until it is a fine powder. Don't have oatmeal either, you can use white flour as a substitute. Mix first 5 dry ingredients together in a large mixing bowl. Mash your banana and strawberries together in a separate bowl. Add whole blueberries, milk and OJ to the banana mix and stir together. Pour fruit mixture into the dry ingredients and stir until moist. Add more milk or juice if you like a thinner batter. Set batter aside for 10 minutes. Preheat your griddle to 350°F. Pour 1/4 cup batter on griddle and cook for approximately 3-4 minutes or until the bottom side is golden or the top of the pancake starts to bubble. Flip and cook on other side until golden brown, approximately 3 minutes. Serve with butter and syrup, honey or fresh fruit on top.
In a tall glass add 8 ounces of crushed ice. Pour cranberry and raspberry juice over ice and mix well with sugar substitute. Then add orange juice. (If you want you can mix everything together but I like the color combo of them unmixed).
Preheat oven to 300°F. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours. Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
Melt butter in a 12-inch skillet. Add olive oil, onions, mushrooms and saute until tender. Add 1/2 tsp garlic powder and the wine. Bring to a boil, reduce heat, add clams and cook until thickened. Cook pasta and drain. In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted. Keep warm. In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley. Serve immediately.
Mash the avocados in a shallow bowl. Squeeze lime juice over to prevent browning. Add the rest of the ingredient. Taste and adjust to your liking. Serve it with corn tortilla chips or as a condiment for burgers, sandwiches, etc.
Line a baking sheet with foil and spray with non stick spray. Gently run a knife along each rasher of bacon to stretch it slightly, then cut it in half widthways. Roll a cherry in each piece of bacon. Place on baking tray and bake in a moderate oven until bacon is cooked and the fat is crisping up--you can grill these too, but be careful they don't burn.
Melt butter; add brown sugar and salt, mixing well. Stir in corn syrup. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees). This will take 12-15 minutes. Remove from heat and stir in vanilla. Pour into greased 9x13 pan. Let cool. Cut into 48 pieces with a sharp knife.
For the batter, mix together the yeast, 1/2 c of warm water, and the sugar. Let mixture rest for 5 minutes or until it is foamy. Stir in the remaining batter ingredients, including water, until smooth. Cover the bowl loosely with plastic wrap and let batter rise for 1 hour. While the batter rises prepare the honey syrup. Mix all ingredients together in a large saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat and boil the syrup for 5 minutes. Remove from the heat and set aside to cool. When the batter has risen, stir it down. Heat oil, about 1 1/2 inches deep, in a large pan until it is very hot, about 375 degrees. Dip a teaspoon into the oil, and then use the spoon to scoop up some batter and gently slide batter into the oil. The batter will quickly puff up to almost twice its original size. Continue making puffs but do not crowd the pan. Turn puffs with a slotted spoon until they are browned on all sides and very crisp. Drain them on paper towels or a wire rack, then drop them into the cooled syrup to coat. Let the excess syrup drain off. Sprinkle the puffs with cinnamon and serve immediately.