HumbleIntelligence/food-ner-1-Million huggingface dataset:
* Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful! Mix all ingredients together, except pectin and bring to a boil. Turn down and simmer for 2 - 2 1/2 hours until thickened. Whisk in the 2 boxes of pectin and boil for 1 minute. Pour into sterile jars. Process in pressure canner at #11 for 15 minutes. Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet. It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin). Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip. I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly. It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Heat contact grill for 5 minutes. Wash chops and pat dry. In a small container, thoroughly mix the seasonings together. Drizzle half the oil over the chops, sprinkle with half the seasoning mix. Turn chops over and repeat with oil and remaining seasoning mix. Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees. Serve immediately.
Combine all ingredients in a bowl, blending well. Chill in refrigerator until ready to use.
Combine the mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in the remaining ingredients and mix gently. Cover and place in refrigerator.
Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes. Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes. Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover. Store jars in a cool, dark place.
In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool. In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.
Cut chicken into cubes. Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker. Cook on low for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving.
Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray. Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes). In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese. In large non-stick skillet, heat oil and saute the zucchini on medium-high heat just until they're tender (about 3 -5 minutes). Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly. Layer as follows: 1/2 of the tofu mixture. 1/2 of the zucchini mixture. Layer of noodles. Remaining tofu. Remaining zucchini. 1/2 cup marinara sauce. Layer of noodles. Remaining marinara sauce. Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving. Drizzle olive oil on each serving.
Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides. Add the onions and cook until tender and browned. Add apples and cook until soft. Add carrots and cabbage, and beer. Add the beef bouillon or some salt and pepper. Cover and simmer for 1 hour or until the cabbage is tender. Serve with a nice crusty bread, so that you can soak up the juice.
Preheat oven to 125°F the night before you wish to serve this dish. Sprinkle the Roma tomatoes with the sugar and salt. Dry them on a baking pan in the oven overnight. Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside. Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato. Garnish with a bit of fancy lettuce or parsley if you wish.
Form the hamburger patties and season to taste. Smoke-cook on medium heat for 20 minutes using hickory wood chips. Add a slice of onion and cheese for the last 2 minutes.
Process the cheeses in a food processor until smooth. Transfer the cheese mixture to a bowl and refrigerate until firm, 2 to 3 hours. Form the cheese into a ball. Place on a serving platter with a rim. Coat the cheese with sour cream, then gently press the caviar into the surface, taking care not to break the eggs.
Heat olive oil in large cast iron pot on high. When oil is hot, add cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from the pot. Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover and simmer on low to med.-low for 3 to 4 hours stirring occasionally, until beef brisket is tender and chili has thickened. Ladle into bowls and garnish with shredded cheese blend & green onions. American beer (tequila/lime) substitutes Mexican beer. 3 to 4 fresh jalapenos, seeded & chopped, substitutes chipotle pepper.
peel cucumber. add into a storage container ( i use ziplock) seed lemon squeezing all juices into storage container and as much pulp as desired ( microwave lemon 10 seconds and roll to extract all the juice) add salt ( and if desired your chili powder) place lid on container and shake eat immediatly OR leave in fridge a day or so and by all means drink the juice!
whisk together all ingredients except butter. Place your butter in a skillet warm butter up until you see little white foamy bubbles gathering. Pour egg mixture to skillet. DO NOT OVERSTIR! Let cook about a minute under medium heat, then take spatula through middle of eggs. Mix slightly. Cook eggs until preferred texture. Eggs should be completely golden yellow, there should be no other color in eggs at all. These are the fluffiest, most wonderful textured eggs you will ever have. I hope you like them.
Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours. Sprinkle with parsley before serving. Makes 10 (1 1/2 cup) servings. *UPDATE*. For OAMC this recipe is good frozen. I put them into sealable freezer bags and reheated in bag and all in boiling water.
Preheat oven to 350 degrees. Line muffin pans with cupcake papers. Cream together the butter, brown sugar, & egg until light and fluffy. Blend in the buttermilk. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add the dry ingredients into the wet ingredients and stir until well mixed. Fold in the raisins (and nuts if using). Fill the cupcake papers 2/3 full. Bake at 350 degrees about 15-20 minutes or until they test done -- Cool. Mix all the Sour Cream Sauce ingredients together until smooth and well blended. Drizzle over the cooled cupcakes. Sprinkle with cinnamon-sugar.
Soak the apricots in water to cover for 2 hours. Drain and chop them. Put the apricots and bananas in a baking dish and sprinkle with the coriander. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Sprinkle this crumble topping over the fruit. Cook in a preheated moderately hot oven, 200C (400F) for 45 minutes or until the topping is golden brown. Serve with cream.
Slice a small section off of one end of each of the onions, then make a small hole into the center. Fill the center hole with 1 bouillon cube and 2 tablespoons butter. Sprinkle the tops with fresh ground black pepper and a small amount of garlic powder if desired (do not add any extra salt). Replace the tops of the onions. Wrap each onion in heavy foil. Place the onions on a preheated grill over indirect heat. Close the lid. Cook for about 1 hour or until the onions are tender (cooking time will vary slightly depending on the size of onions that you use). Remove the tops and cut into small pieces and serve with the juice from the foil.
Preheat oven to 400 degrees. For the crust, mix the pretzels, butter and 3 TBL sugar. Press into 9 x 13 pan and bake for 7 minutes. Set aside and let it cool. In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate till well chilled. In a mixing bowl dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate till serving time.
Brown ground meat or beef bones (I'll usually throw in a marrow bone too, for the great flavor), onion & garlic in skillet. Transfer meat mixture to crockpot; add barley & remaining ingredients. Cover & cook on high 1 hour then on low 5-6 hours. This soup tastes just like the kind your Grandmother used to make. It's delicious -- .
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1/4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute. 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes. 3. Season the fish with 1/4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
Place oil in a deep fryer and heat to 350°F. Slice Taro Roots thinly (perhaps a bit thicker than a potato chip). Fry the sliced Taro in small batches until lightly golden (about 2 minutes). Drain on paper towels and salt lightly. Eat as they are or use as dippers.
At 5 pm mix 1 cup water and 1t sugar sprinkle on yeast and sit until bubbly. Mix everything else in a large bowl, beating in flour a bit at a time. Knead till smooth and elastic. Oil top of dough and cover with tea towel to rise. At 7 pm punch down. At 9 pm pan and cover with a cloth. Let rise overnight. Bake at 350°F until light brown. Not sure about the yield as I never paid attention.
Skip the first few steps if you are using ground beef and pork. Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture. To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes. Mince meat through a course mincer for a rough texture, or finely if you prefer. Allow the meat to be fed through with very little assistance from the tamper. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic. Don't allow to burn. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince. Lightly mix in wine or vinegar. Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down). Tie a knot in this. Grabbing hold of a second pair of hands at this point makes wors-making less traumatic. You can then feed the mixture in while your assistant hold the casings, guiding the filling inches. Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled. Mould the sausage with your hand to make it uniformly thick. Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles. After the casing has been filled, remove it - still attached to the horn - from the machine. Push any remaining filling into the casing and tie a knot in the end. BBQ quickly over hot coals. The skin should be crisp and the middle just pink. Serve immediately.
Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 degrees for 11-12 minutes or until lightly browned. Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla. Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate 2 hours or until set. In a chilled mixing bowl; beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. Glaze: blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
Preheat oven to 300 degrees F. Lightly coat an 8" square pan with cooking spray. Melt the unsweetened chocolate and butter in the top of a double boiler over hot but not boiling water. Cool chocolate mixture for 5 minutes. Mix the 1 1/4 c+ 1 tbsp sugar and the melted chocolate in a bowl until blended. Mix in the 1/2 tsp vanilla, and then beat in the 3 eggs one at a time until smooth. Add the 3/4 c flour and beat until well combined. Set chocolate mixture aside. Mix the cream cheese, 1 1/2 tsp flour, 5 tbsp sugar, egg and 1/4 tsp vanilla in a food processor (or with an electric mixer) until well blended. Spread 2/3 of the brownie batter in the pan. Cover with the cream cheese mixture. Scoop the rest of the brownie mixture over the top in nine evenly spaced equal sized mounds (with a bit of space between them). With the handle of a wooden spoon make parallel lines in the batter about 1 1/2" apart in one direction. Turn the pan and do the same thing in the other direction. Don't overmix, the effect should be marbled. Gently shake the pan to level the batter. Bake for 50 minutes or until a toothpick comes out clean or with moist crumbs. Sprinkle the finely chopped semisweet chocolate evenly over the hot brownies. Wait 5 minutes or so until chocolate has melted. Spread the melted chocolate evenly over the top of the brownies. OR spread nutella over warm brownies. Cool for at least one hour before cutting.
Place the apples in a saucepan with enough water to barely cover them. Add remaining ingredients and cook over medium heat, stirring occasionally, until chutney has thickened.
In large bowl combine oranges, chicken, grapes, water chestnuts, and celery. For dressing stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour over chicken mixture and toss gently to coat. Cover and rerigerate 4 to 24 hours.
Put a layer of potato in a greased ovenproof dish (I use a large shallow dish); sprinkle with salt & pepper, then layer some onion slices over potato. Heat cream over medium heat and spoon approximately 1/4 cup over onion slices. Continue in layers of potato, salt & pepper, onion and cream, finishing with potato. Sprinkle cheese over and bake covered with greased foil in a moderate oven 180degC (350degC) for 30 minutes; remove foil and cook for a further 45 minutes or until potatoes are golden brown and cheese crunchy.
Combine cheese/chip mix except for the chips. Beat well. Then stir in chocolate chips. Set mix aside. Mix Dough mix. Pour batter into a greased 9x13 inch pan. Drop teaspoonfuls of cream cheese mix randomly over the batter. Bake 15 to 20 minutes at 350°F. Cool and refrigerate.
Reserve bacon fat& saute onion until tender in the fat. Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook& stir 5 minutes. Remove from heat; add bacon. Set aside to cool. In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough. Turn onto a floured surface; knead until smooth& elastic- about 5 minutes. Cover dough& let stand 10 minutes. Divide dough into 16 pieces. On a floured surface, roll each piece into a 4" circle. Top each circle w/ approx. 1/4 c. filling. Fold dough around filling, forming a ball; pinch the edges to seal. Place seam side down on greased cookie sheets. Cover w/ towels& set in warm place to rise for 30 minutes. Beat remaining egg; brush over bundles. Sprinkle with sesame or poppy seeds. Bake@ 350 for 15-20 minutes, or until golden brown.
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tbsp extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer/chicken broth and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, about 1 minute. Adjust mustard, ketchup, salt and pepper to taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 x 9) casserole dish and top with remaining cheese. Melt and brown cheese under broiler, about 2 minutes. Serve and enjoy!
Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters. In a large bowl, add the tomatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 to 35 minutes or until a thermometer inserted in the chicken registers 165 degrees F. Remove from the oven and place the chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add the cilantro, lime zest, lime juice, 1/2 teaspoon salt and pulse until the mixture resembles a chunky salsa. Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste. Meanwhile, wrap the tortillas in foil and place in a warm oven until the tortillas are warm, about 10 minutes. Build the tacos by starting with a warm tortilla and add about 1/2 cup chicken mixture. Top the tacos as desired with baby greens, crumbled queso fresco, chopped tomato, and sliced onions. Cook's Notes: If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat. The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.
Spray both sides of each tortilla with cooking spray. Prepare foil handles. To make foil handles, tear off three 18X2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips to spoke design and place in CROCK-POT slow cooker. Place 4 tortillas in bottom and extending up sides of CROCK-POT slow cooker, forming a bowl. Layer one third of cheese, half of beef, half of beans and half of taco sauce over tortillas. Layer 2 tortillas, one third of cheese, remaining half of beef and beans. Top with remaining half of taco sauce, remaining 2 tortillas and remaining one third of cheese. Cover; cook on HIGH 3 hours or until tortillas are crispy and cheese is melted. Remove from CROCK-POT slow cooker using foil handles. Cut into eight wedges. Serve with desired toppings.
1. Dissolve gelatin in 3 tablespoons of warm water. 2. Heat cream of mushroom (condensed) in medium-size saucepan. 3. Add dissolved gelatin to cream of mushroom & cream chees until melted. 4. Cool mixture. 5. Add remaining ingredients. 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil. 7. Chill until set (approximately 3 hours). 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse. 9. Garnish with fresh parsley annd serve with plain crachers.
Preheat oven to 400. grease 12 inch pizza pan. combine all ingredients except egg, milk and rice flour. Blend until resembles fine crumbs. ad egg and milk and form a ball. place dough on prepared pan and sprinkle with rice flour. pat down to 1/4 inch thickness. bake for 10-15 minutes. add toppings & bake for another 10-15 minutes.
Heat oil in large pan; cook garlic and onion, stirring, until onion is soft. Add soup, tomatoes, water and pasta. Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender. Stir in basil. Serve with the bacon sprinkled on top (if using).
In a large skillet, saute onion in oil and 2 Tbs.butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, and crab and 1/8 teaspoons white pepper. Return to boil. Reduce heat, simmer uncovered, for 4-5min or until shrimp turn pink and scallops are firm and opaque-stirring gently. Drain-reserving cooking liquid: set seafood mixture aside. In a saucepan, melt remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add remaining pepper. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup of white sauce into seafood mixture. Spread 1/2 cup of white sauce in a greased 13 x 9 x 2" baking pan. Top with 3 noodles; spread with 1/2 of seafood mixture and 1-1/4 cup white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.