HumbleIntelligence/food-ner-1-Million huggingface dataset:
Zest the lemons using a lemon zester or the fine groove side of a grater. Place the zest and the Everclear in a container and allow to infuse in a dark, cool place for a week. (If you can't find Everclear, a very good-quality vodka can be used.) After a week has passed strain the liquid through the cheesecloth into a very large glass, stainless steel, or ceramic bowl. In a large stockpot or sauce pan, warm the milk, sugar, and vanilla bean seeds and pod over medium heat and cook, stirring frequently, until dissolved. Remove from the heat and allow the mixture to cool to room temperature (this will take a few hours). Discard the vanilla bean and strain the mixture through the cheesecloth. Combine the Everclear infusion with the sweet milk and stir together. Pass through a colander lined with cheesecloth to catch any solids. Funnel into bottles and store in the freezer. Be sure to leave room in the bottles for the mixture to expand if it freezes to avoid an explosion. Use within six months. Serve small amounts in chilled glasses.
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2-inch deep. Bake at 325 for 1-3/4 hours. In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140. Let stand for 10-15 minutes before slicing.
Mix the marinade ingredients with the chicken. Set aside for 4 hours. Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture. Wash the rice and soak for 1 hour. Cook the rice with salt in 5 cups of boiling water. Drain. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Place the rice back on low heat. Cook for 4-5 minutes. Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture. Place rice on a platter. Arrange chicken on skewers on top of the rice. Garnish with the peppercorns and whole cherry tomatoes and serve.
Heat oven to 375 degrees. Grease a 9 inch round baking pan and set aside. In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites. Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.
To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith) and let sit overnight. Preheat oven to 425-degrees F. Season salmon with salt and pepper. Cut parchment into 8"x11" pieces. Put salmon with vegetables on center of parchment, add olive oil and wine. Then top with dill, shallot and salt and pepper. Fold parchment over salmon, making packages (papillotes), securing edges well. Place on cookie sheet. Bake in preheated oven for 9 - 10 minutes.
Cook orzo according to package directions; drain. Set aside. Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly and coarsely chop. Cook broccoli in a small amount of boiling water 8 minutes or until crisp-tender. Drain well. Cook pine nuts in olive oil in a small skillet over medium heat 2-3 minutes or until browned, stirring often. Add red pepper; cook 1 minute, stirring constantly. Combine orzo, broccoli, pine nuts, feta cheese and remaining ingredients in a large bowl; toss gently. Serve immediately.
Preheat oven to 350 degrees. Cream oleo and sugar then add eggs one at a time. Sift together flour, baking powder, nutmeg, and salt. Add to sugar mixture then mix in milk. Grease and flour a muffin tin. Fill each cup 2/3 full of the batter. Bake 20 to 30 minutes, until muffins are puffed up. Remove from tin and cool completely. While puffs are cooling, mix sugar and cinnamon together. When the puffs are cool dip the tops into butter the in the sugar mixture.
Brown sausage and crumble. In a small bowl beat eggs. Add crumbled sausage to eggs and mix. Press bread slices down into greased muffin tins forming a cup. Spoon sausage/egg mixture into each bread cup. Sprinkle cheese on top. Bake in a 350 degree oven for 15 minutes. Note: Recipe may be doubled. Muffins freeze well. Thaw and microwave for a few seconds.
mix first set of ingredients for the bread and pour 1/2 of the batter into 2 9x5" loaf pans. put layer of topping ingredients which has been well blended , then cover with remaining batter. bake at 350* for 45 minutes -- .
Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often. Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes. Serve over rice.
Fry bacon in skillet. Set bacon aside. Reserve two TBS bacon drippings, turn heat down,. Drain hominy, add to skillet along with the green pepper. Allow to cook until pepper is tender, about 5 minutes on med heat. Beat eggs and pour over hominy mixture in skillet. Stir until eggs are just set. Crumble bacon and add to mixture. Sprinkle cheese on top.
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.
Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes). Preheat oven to 400°F with rack in middle. If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel. Soak bread in milk until softened, then mash with a fork. Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally. Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner. Roast chicken in oven until just cooked through, about 15 minutes. Halve quail eggs lengthwise. Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
Preheat oven to 375°F Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good). Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.
In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds). While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid. Refrigerate for up to 1 week.
Make stock by bringing 10 cups water to boil. Add beef and chicken bouillon pastes (or heat canned beef and chicken broth). Lower heat to simmer and let simmer while preparing onions. Melt butter slowly (so it does not brown) in large soup pot over low heat. Add thinly sliced onions. Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins. Add wine, bring to boil, scraping up browed bits. Cook about 5 mins. stirring occasionally. Add about 5 good shakes of worcestershire sauce. Add stock to onions. Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs. Season to taste with salt and pepper. BREAD SLICES- BRUSH OLIVE OIL ON SLICES. SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN. Ladle soup into ovenproof bowls. Float bread on top of soup. Top with 2 or 3 cheese slices. Place in oven or microwave until cheese melts.
Cut cod fillets into bite sized pieces. Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper. Cover and simmer 10 to 15 minutes until vegetables are tender. Add fish and cook 10 minutes longer. Add milk. Reheat, but do not boil. Serves 4. Serve hot, with freshly baked home made bread or rolls and butter.
Chicken & Noodles: In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley. Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes. Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --. Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth. Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil. Mashed Potatoes: Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water. Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them. In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes. Serve with rolls and butter.
Trim carrots. Cut apple into wedges. Process all the ingredients. 0 Points per serving.
Mix all ingredients together. Bake at 325* for 1 hour in a tube pan. FOR ICING:. Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.
Place chopped lean sirloin beef & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir occasionally, once cooked place the meat in the crock-pot. Place ground turkey & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir/break up occasionally, once cooked place the meat in the crock-pot. Place all the chilis (already chopped & minced) & 1 tbsn. olive oil in a medium sized pot over medium heat for about 5-6 minutes; stir occasionally, then place in crock pot. Drain all cans of beans (black/kidney/red or pinto), then place in to crock-pot. Pour entire can of whole-peeled tomatoes (with juice) into crock-pot. Pour 1 1/2 cans of tomato sauce into crock-pot. Pour in the 3 tbsn. of chili powder & 2 tbsn. of Tony Chachere's Creole Seasoning. Stir in all ingredients until fully mixed. Set crock-pot to high heat for 4 to 6 hours, or low heat for 8 to 10 hours; up to you & your schedule. Occasionally stir (every other hour) the chili, while breaking up the whole-peeled tomatoes. Serve how you like, I prefer with Tostito chips, but thats just me. Enjoy!
Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want. In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown. Serve and enjoy this tasty bread!
In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat. Season the chicken with salt and pepper the brown well on both sides; transfer to a plate. Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute. Stir in broth, honey, lemon zest and flour; stir to combine. Then add in the browned chicken; simmer covered for about 15 minutes. After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes). Season with salt and pepper. Remove the chicken to plate/s. Add in the chickpeas and simmer for 5 minutes. Pour the sauce over the chicken and serve with cooked rice.
Saute onion and garlic in vegetable until tender. Stir in remaning ingredients and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.
Cut potatoes into cubes. Boil in salted water for 15 min. or until tender. Mash manually with butter and cream cheese. Mix in other ingredients and blend with hand mixer until desired texture is reached. Add milk if you like a smoother texture. Place in coated casserole and bake at 350 degrees for half hour or until heated through and brown on top. Top with chopped parsley. This can be made with virtually any combination of cheeses, including bleu or asiago. Other add ins include: bacon, ham, carmelized onions, shallots, or garlic and any herb you think sounds good. Try it with fresh ground horseradish!
Put the ingredients into the bread machine pan in the order listed (and as accurately as possible). Select the whole wheat bread cycle (usually takes 3 1/2 hours). Remove from the pan when it's done and let cool for 15 minutes before slicing. During the summer I reduce the yeast to 1 tsp because it seems to rise so much more during the summer than the winter. Or you could increase the salt slightly (salt kills the yeast so it doesn't rise out of the machine!) So if you're getting a really huge loaf (and some of you have) try one of these 2 things and it should be better for you. For some reason atmospheric pressure (which varies according to seasons) makes a difference in how a bread rises. Enjoy! Thanks for all your great reviews! Another thing I've been doing to make this even healthier is adding 2 tablespoons of ground flax seed with the flour. It doesn't really change the flavour but adds some good for you omega 3s!
Diced chicken breast lightly coated with potato starch. Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok. Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles. * Add spices to taste.
mix all ingredients in a bowl. use on slightly damp skin ;gently massage and scrub in circular motions for about 5 minutes. rinse off and wash with your normal cleanser as usual. use on face or body once a week or as often as needed.
Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth. Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.
Heat oven to 400*. Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased casserole. Stir together Bisquick and milk. Pour evenly over beef mixture. Bake uncovered about 30 minutes or until light brown. Can also substitute turkey for beef and chicken gravy for beef gravy.
Preheat a griddle or a large heavy skillet over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brown all sides. Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic. Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency. Warm the oil in a large skillet over medium-high heat. Add the salsa and saute for 2 to 3 minutes. Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
Heat oil in wok or frying pan, stir-fry chicken pieces, onion & carrot over moderate heat for 5 minutes. Add the rest of the vegetables and noodles, cook for a further 3 minutes. Combine first five ingredients, pour combined sauce over the stir-fry. Toss gently until heated through and thick. Serve.
Preheat the oven to 200c/400f/Gas mark 6. Place the eggs, oil, vanilla extract, sugars and milk in a large mixing bowl and beat together. In another bowl sift the flour, add the baking powder and salt and mix well. Stir the chocolate pieces into the flour. Pour the liquid into the flour and mix togehter until just blended. Line a muffin tray with paper cases and sill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes.
Cook pasta al dente, drain. Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg. Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese. Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs. Bake at 375 degrees until brown and gooey, about an hour.
Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak). Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring. Check for taste and then serve.
Preheat oven to 350°F. Grease a cookie sheet. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Beat sugar, vegetable oil, eggs and vanilla together. Add pumpkin and the dry ingredients alternately to the mixture. Fold in chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake 10 minutes or until edges are set.
Place honey, lavender and vanilla in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand 10 minutes. Strain while still warm. Place in sterilized jars and cap. Label and decorate the jar as needed. EXTRA GOODNESS TIP: For more infused flavor leave overnight after heating then reheat and strain.
Rinse split peas in cold water. In a saucepan, bring split peas, water, and vegetable oil to boil. Reduce heat and simmer for approximately 1 hour or until peas are soft, stirring occasionally. Hardness of water and high altitudes influence cooking time. Pressure cooking is not advised. Let cool and blend until smooth. Stir in remaining ingredients. Serve with your favorite corn chips or vegetables.
Melt butter in a heavy large Dutch oven over medium high heat. Add apples and onion and saute until tender, about 10 minutes. Stir in cabbage and stir frequently for about 8 minutes. Stir in sugar, vinegar, salt, cloves, and allspice. Cover and cook until cabbage is crisp-tender about 10 minutes. Uncover and add red wine and jelly and cook 5 minutes more. Add salt and pepper to taste if desired.
Combine ranch mix and oil with a whisk. Add the garlic powder. Pour over crackers in a large bowl. Mix well to cover. Place crackers on a baking sheet and put in a warm oven for 15-20 minutes.
Preheat oven to 350. Brush Teriyaki sauce over chicken breasts. Spoon ranch dressing over each breast. Put chopped onions, cheese and bacon bits on top. Bake for 45 minutes.
1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes. 2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano. 3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together. 4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes. 5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.). 6. Add the Parmesan cheese and butter and stir into polenta. 7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.
Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl. Separate bowl mix mayo and french onion dip, salt, and pepper. Combine dip mix to potatoes, begin to mash, leaving some chunky consistency. Toss onions, cheese, celery and eggs. Sample potato salad, you may want to add more salt or mayo, depending on your flavor. Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve. Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.
Preheat broiler. In a bowl combine the tomatoes, basil, olive oil vinegar and salt. Toss well. Place the bread on a baking sheet and broil both sides lightly (about 2 min total) Remove and rub one side with slice of garlic clove. Arrange bread garlic side up and spoon on topping. Serve at once.