HumbleIntelligence/food-ner-1-Million huggingface dataset:
Also will need 1 glass jar, gallon size, with lid. Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside. In saucepan heat the vinegar and salt, stir until dissolved, cool slightly. On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds. Place in the jar with the bay leaves. Add the heated liquid. Stir around with a large wooden spoon. Add more white vinegar to cover. Place a piece of waxed paper over the jar. and then screw on the lid. The waxed paper will be between the lid and the jar. Sit on the counter top for about a day,. then refrigerate. Use after 3 days. Cooking time is only heating the salt and vinegar.
Preheat oven to 350 degrees. With butter, grease 8-inch casserole. Arrange 1/3 of potatoes in buttered casserole. Sprinkle with salt and pepper. Top with half of the mushrooms, cheese, parsley, and onions. Repeat layers ending with potatoes, salt and pepper. Pour whipping cream over casserole. Bake 45-60 minutes or until potatoes are done when tested with fork.
Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil. Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes. Add in the remaining mop ingredients, bring to a boil, and remove from the heat. Let ribs stand at room temperature for 20-30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs; serve warm.
Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350°F for 2 hours or until tender.
In blender add all ingredients and process until ice cubes are in very small pieces to your liking. Different extracts such as coconut, orange, or sugar free chocolate syrup would work well also.
In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning. Tear of the top third, of the brown paper bag you got the wine out of. You might as well pour a glass of the wine now, before your hands get flour on them. Place flour, salt & pepper in the brown paper bag, close top & shake. Add breast one at a time shake, and place in pan repeat until done. Brown breast on both sides. Take sip of Wine & Turn oven on to 350. Placed breast into a greased oven proof dish to make single layer. Add onions to pan & cook until translucent, sprinkle on breast. Sip Wine, In a different bowl mix up soup, water and chicken broth. Bake uncovered for 45-50 minute I have added poutry seasong to this. If no Garlic Cream of Mushroom just use regular C.of Mushroom. I have not had stock so I used chicken bouillon cubes. Read the box for amounts. I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix. For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute. Cook until breast juices run clear. prep time includes browning meat & onions.
Preheat oven to 450°F degrees. Place rice in a 9-by-13-inch casserole. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme). Bring to a boil and pour over rice. Cover tightly with foil and bake for 30 minutes, or until rice is tender. Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion and celery. Cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes. Stir into rice. Season with salt and pepper. (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).
Preheat oven to 450. Put oil in 9x13 pan, swirl around. Scrub potatoes. Cut each lengthwise into 8 wedges. Combine flour and seasonings in a bowl or baggie. Add potato wedges and shake or toss to coat. Arrange skin-side-down in oiled pan. Bake 35-40 minutes.
Cut chicken breasts in half lengthwise, and pound slightly with a meat mallet (having chicken in a durable zipper bag.). Place pounded chicken in a bowl, pour scrambled egg over the chicken, stirring to coat chicken. Cover and place bowl in the refrigerator for a 2 or more hours. Slice mushrooms. Saute for just a few minutes in melted butter. set aside. Dredge chicken pieces in seasoned (or plain) bread crumbs, and place on a platter. In an electric skillet, melt enough butter to coat bottom of pan, on med hi heat. Fry chicken pieces just until lightly browned, turning to fry other side, and adding butter to the pan as needed. Chicken WILL NOT be DONE at this point. Place browned chicken in a 13x9 pan, (or the size to fit your party!). Cover chicken with sliced muenster cheese. Place sauteed mushrooms over muenster cheese. . ** *If desired, you can stop here, cover with foil and refrigerate***. AT Cooking time Preheat oven to 350. Mix bouillon with boiling water, set aside until dissolved. Pour dissolved bullion mixture over the top of the chicken. Cover pan with foil. Bake 45 minutes with foil on. Remove foil and bake 15 additional minutes to brown cheese. (you can also carefully broil for a few minutes here instead, but watch it carefully!). Serve with a spoon handy for the wonderful sauce.
Combine the first 4 ingredients in a big bowl. Cover and cook for 5 minutes on HIGH, stirring once. Allow to cool slightly. Stir in eggs and essence. Add dry ingredients. Pour into a greased and lined 20 cm square cake tin or novel cake tin. Place on low rack. Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.
In a mixing bowl, mix all ingredients well. Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker. Once made into ice cream, store in freezer. I like to use a glass mason jar.
Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it). Rinse and drain thoroughly. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat. Seal in sterilized jars, 10 minutes in a hot water bath. Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them.
Place berries in 4 see-through bowls. Add yogurt and sprinkle with granola. Top with maple syrup.
Heat the oil in a skillet over medium heat. Mix together the potatoes, onion, garlic, and rosemary. Check seasonings (salt and pepper to taste.). Add the mixture to the pan and press down with a spatula. Cover and cook for 15 minutes. Remove the lid and flip the mixture to brown the other side (uncovered) for an additional 15 minutes.
Cut the pork into 1/2 inch thick slices. Combine the marinade ingredients in a large bowl or zip lock bag. Add the pork and turn to coat. Cover and refrigerate for 4 hours or overnight. Preheat the oven to 350°F. Arrange the pork in a single layer on a rack over a large foil-lined baking sheet. Bake for 30 minutes. Turn the slices over and baste with the hoisin sauce. Continue baking until tender, 20 to 30 minutes, brushing occasionally with the hoisin sauce.
Mix romaine lettuce with eggs, croutons and mozzarella cheese. Drizzle with ranch dressing.
Separate eggs. Whisk egg yolks to blend. Add condensed milk, lemon juice and lemon extract. Whisk well to blend. Pour mixture into pie crust. Whip egg whites and cream of tarter to form merangue. Add sugar at the end - whip thoroughly. Place merangue on top - spread evenly. Bake 350 for 8-10 minutes until merangue is browned.
Preheat oven to 350*. Cream together shortening, butter and peanut butter. Add sugars and cream well. Beat in eggs and vanilla. Mix flour, baking powder and salt together. Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla. Mix flour, baking powder and salt together.Add to the shortening mix and blend together well. Add candy to cookie dough. Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets. Press down on cookies lightly with a fork. Bake cookies 10-12 minutes.cookies should be golden. Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.
Preheat oven to 425°F degrees. Lightly grease a baking sheet. In a medium bowl, combine cheeses, egg, green onion and pepper; set aside. On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry. Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle. Press edges together to seal, then crimp firmly shut with the tines of a fork. Place triangles on baking sheet; brush the tops with the second beaten egg. Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.
Mix light and dark rum and brandy in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a higball glass filled with cracked ice. Fill glass with orange juice but leave enough room to float the 151 on top. Garnish with a cherry and orange slice.
Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls. To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups. Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads. Easy Aioli. (makes about 1 cup). Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week. Pesto. (makes about 3/4 cup). In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain. Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces. Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized. Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.
Pour maple syrup into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to syrup. Bring to a simmer over medium heat, and cook 5 minutes. Remove from heat; discard bean.
Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside. Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened. Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
Season steak with 3/4 teaspoons each salt and pepper. Heat a lightly oiled heavy skillet on medium-high heat. Cook steak 5-6 minutes per side for medium (or preferred doneness). Rest for 10 minutes then slice thinly. Meanwhile, peel and sement grapefruit and orange over a bowl to capture any juice. Whisk 2 tablespoons of the collected juice with the vinegar, garlic, ginger paste, mustard, honey, and remaining salt and pepper until combined. Drizzle in oil while continuing to whisk. Toss spinach fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with rusty bread, if desired.
Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft. Roll to fit a 9-inch round cake pan, but large enough to trip for top strips. Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry. Roll out dough trimmings and cut strips for top of tart. Brush crust and strips with beaten egg. Bake at 350 degrees for 1 hour.
Combine flour with salt & pepper & mustard & run over chicken pieces. Saute onion & bacon lightly until cooked, remove from pan ans set aside. Brown chicken pieces in same pan and then return the onion bacon mixture back to the pan with the chicken stock & wine. Add the herbs and then cover the pan & simmer for 1 1/4 -1 1/2 hours until chicken is tender. Remove the chicken along with bacon & onions from the pan and place in an oven to keep warm, discard herbs. Heat pan juices until boiling stirring well to loosen any sediments on the bottom of the pan, combine any remaining seasoned flour with cream and swirl into the pan liquid reduce heat and season to taste. Simmer without reboiling for 2-3 mins and then pour over the chicken pieces. Garnish with chopped parsley to serve.
Preheat the oven to 200 C or 400 degrees F. First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary. Season, toss well and roast for 30 minutes or until cooked and golden. Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray. Cook for 15-20 minutes until golden. Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside. Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic. Season, then mash or puree in a food processor. Stir in the parsley. Serve the aubergine on a bed of the bean puree with the green beans and potatoes, topped with the tomatoes.
In a large skillet heat 2 tablespoons olive oil over med high heat. Add onions and sauted for five minutes or until onions are soft. Stir in peppers and saute another 5 minutes or until pepper are lightly browned. Sprinkle with sugar and paprika and saute another minute. Transfer mixture to a plate but leave drippings in pan. Add remaining oil (1 tablespoon) to skillet and then add sausage and heat until browned and heated (5 minutes). Transfer sausage to plate with onions and peppers. Add wine to skillet and heat until reduced by half (3-5 minutes). Return sausage/pepper/onion mixture to sillet and stir in olives. Cook for 2-5 minutes or until heated through. Place baguette quarters on each of 4 plates and fill with sausage mixture, spooning juices over each. Serve and enjoy!
Mix soup, chicken, vegetables and seasoning. Put bottom pie crust in 9 inch baking dish. Add the mixture. Top with top pie crust and pinch. Bake at 375° for 45-60 minutes until heated through. (You will probably have leftover mixture -- I usually make an extra crust and make a mini-pot pie in a large ramekin.).
Chop all vegetables into generous-sized chunks and place them in a large ceramic or casserole dish. Trim excess fat off stew beef and add it to the pan. Add the water, tomatoes, soup (use fat-free, it tastes the same in this recipe!), wine, and spices. Cover the dish and place it in the oven at 325 degrees. Cook for many hours - at least five, but you can leave it there all day. Serve with good bread for dipping.
Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne. Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred. Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.
Preheat to 330 degrees F. In a small saucepan, melt butter with garlic over moderately-low heat and remove from heat. In a 13 x 9 inch baking pan, spread nuts, drizzle butter over, toss well to coat and roast, stirring occasionally, for 30 minutes, or until golden and fragrant. Combine dry ingredients and sprinkle over nuts. Stir to coat. Continue baking 3 minutes longer. Transfer to paper towels to drain. Sprinkle with salt to taste. Let cool and transfer to airtight container. (these keep up to 2 weeks).
Grate Potatoes using a hand grater. Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt. Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown. Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan. Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown. slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.
Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally. In a small bowl, toss remaining ingredients and chill. Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.
Preheat oven to 400°. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 2 chiles over each chicken breast. For larger breasts, use enough chilies to cover completely. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts. If you want to brown the cheese, turn your oven to broil for the last 5-7 minutes but watch carefully because it can burn quickly.
Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside. In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes. Add the cinnamon and thyme and cook 1 minute longer. Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil. Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag. Cool soup 5-7 minutes; then puree in batches in a blender or food processor. Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste). Cook over low heat until heated through, but do not boil. Adjust seasonings and serve garnished with fresh parsley.
Preheat oven to 375 degrees F. Soften butter. Mix oil, butter, co onut water and protein powder until smooth. beat eggs and yolks in a small bowl, incorporate into oil/protein powder mixture. add coconut flour and salt, mix until smooth. Add more coconut water or almond milk if dough is too dry, it should hold a ball shape yet still fell soft and maybe a little sticky. add coconut and chocolate, mix until incorporated. Refrigerate dough for an hour. using 1 1/2" cookie scoop place on parchment lined pan (pan should have a lip as the cookies can leak a little oil). bake for 9 minutes, cool on wire rack.
Combine all in a bowl and mix with hand blender until smooth and thick. For Vanilla - Use Vanilla flavored pudding. For Milk Chocolate - Use chocolate pudding. For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking). For cheesecake flavored - Use cheescake pudding. Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.
Spray a 9x12 pan with cooking spray. Melt the better spread in a large saucepan over low heat. Add marshmallows and stir. When marshmallows are almost completely melted, add vanilla. Stir until completely melted. Mix in rice puffs. stir until well coated. Spread the mixture evenly into the pan. Press the mixture into the pan with a sheet of wax paper. This will flatten them out. Refrigerate for 30 minutes. Remove the wax paper, cut with a butter knife.
Preheat oven to 375°F. Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook. Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease. Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed. Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately. *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.