HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add applesauce, sugars, and cider together in crock pot. Cover and cook on low for 3 hours. Add spices and cook on low, covered, for 3 more hours. Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot. Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes. Makes about 6 pints. If you're not into canning, this would probably freeze very well.
Place first five ingredients in a sauce pan and simmer for 20 minutes or so. Remove lemon and orange pieces. Add the rest of the ingredients and bring mixture to a boil. Strain, cool and bottle. Keep in refrigerator up to two weeks. Save ginger slices if you like and add to bottle. Add a small amount to a teacup and fill with hot water.
Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.
In a frying pan cook chicken with 1/4 cup of water until almost cooked through; steams chicken and keeps moist. While chicken is cooking, combine the next 8 ingredients in a large bowl: bread crumbs, flour, Italian seasoning, hemp seeds, flax seeds, onion powder, black pepper, salt. In a smaller bowl mix: 2 eggs, lemon juice, garlic. Cut each chicken piece in 1/2 or 1/3. Dip in egg mixture (small bowl), then in bread mixture (large bowl and fry with olive oil for about 5 min each side. Then serve and enjoy! ------------------------------ Note: You can double the hemp seeds and milled flax seeds for more omega 3 & 6 nutritional value.
Combine grits and water in a bowl. Microwave on High for approximately 3-4 minutes until it reaches the desired consistency. Or as your quick grits label suggests. Remove from microwave and stir in cocoa. Add butter and sugar. The butter and sugar measurements are to my taste, but you can add more or less as needed.
Heat oven to 350 degrees. Bring all sauce ingredients to a boil in a medium sauce pan. Cool. Lightly spray a 13x9 inch glass baking dish with cooking spray. Gently combine all meatball ingredients by hand in a large bowl. Shape into 24 (1 1/2 inch) meatballs and place in prepared baking dish. Pour sauce over meatballs. Bake 30 minutes or until meatballs are firm and sauce is bubbling all over and slightly thickened. If you want to serve over rice, you will need to double the sauce ingredients.
Toast the bread and spread with butter and Vegemite. Top this with avocado slices and serve. Enjoy!
Preheat oven to 400 degrees F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium sized bowl beat egg whites with fork; stir in milk and applesauce. Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Preheat oven to 425 degrees F. Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside. Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Divide mixture into two portions and set one portion aside. Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over. Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes. To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Combine cream cheese and sour cream in a bowl. Fold in remaining ingredients and season to with salt and pepper to taste. Suggested you serve with toasted crusty bread and or crackers, also think fresh crunchy vegetables would go well too.
Cover the beans with water 2" above beans. Let stand overnight. Drain just before using. Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside. Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often. Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often. *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture. Add the ham hocks and cook and stir 10 minutes more. Serve immediately over hot, white rice.
Preheat oven to 375c. Dissolve yeast in water, adding sugar and oil. Set aside until bubbly. In a large bowl, mix flour and spices. Then add yeast mixture. Mix with hands until in a smooth ball. Roll out on floured surface. Bake in over for 5-7 minutes before putting on the toppings. Bake with toppings for 20-25 minutes.
Bring a large pot of water to a boil; add noodles and salt the water. Cook until al dente. Drain. Dice the bacon into 1 inch pieces; set aside. Dice the onion into 1/2 inch pieces; set aside. Slice the celery into 1/4 inch slices; set aside. In a large saute pan, cook the bacon until slightly crisp. Remove the bacon with a slotted spoon and drain on a paper towel lined plate. Remove all but 1 tablespoon of bacon drippings. Add the onion and celery and saute until the onion is translucent. Add the tomatoes by squishing them through your fingers. (This is the fun part - this creates an irregular, coarser texture. This is a good way to get your kids involved.). Simmer vegetables for about 5 minutes or until sauce thickens slightly. Add back the bacon pieces and heat thououghly. Adjust the seasoning with pepper but do not add salt. Dish up the noodles into pasta bowls (or dinner plates). Ladel sauce on top. Pass the smoked salt for each to add to their own preference.
Prepare squid: Clean, remove tentacles, cut into 1/4 inch slices. Cook in boiling water for 4 min and drain immediately. Rinse with cold water. Dry on paper towel. Cut in small pieces. Cook scallops: In frying pan, add two tablespoon olive oil. When oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes). Cut in small pieces. Shrimp: Cut into 1/4 inch pieces. Crab: Cut into small pieces. Add above ingredients to large bowl. Add cucumber, onions, green pepper, tomatoes, dill and Italian dressing. Stir and refrigerate until at least 1 hour. Serve in 1/2 avocado. (Trim avocado bottom to lay flat.).
Sprinkle salt and pepper over roast then rub flour all over it. Braise each side of roast in oil heated in a heavy dutch oven. Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.
Cook green beans in a 6-8 quart pot of boiling, salted water (2 tablespoons salt), uncovered, until crisp-tender, 6-8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice and cold water to stop the cooking. When beans are cool, transfer with a spoon or skimmer to paper towels to drain. Return water to a boil and cook edamame until crisp-tender, 5-6 minutes. Drain and transfer to bowl of ice water to stop the cooking. When edamame are cool, drain and transfer to dry paper towels to drain. Pat green beans dry and transfer to a large bowl. Pat edamame dry and add to green beans. Stir in chickpeas. Mince garlic and mash to a paste with 1/2 teaspoons salt, using side of a large heavy knife. Transfer garlic paste to a blender. Add remaining ingredients, other than bean mixture, and blend, scraping down sides occasionally until smooth. Add dressing to beans and season with salt. Let stand at room temperature for 1 hour to allow flavors to blend. Serve salad with lemon wedges.
Combine milk, lemon juice and extract; mix well. Stir in pie filling and pineapple. Fold in whipped topping. Freeze.
Thaw the spinach and drain well. Cube the Velveeta. Cook the bacon and crumble. Combine spinach, Velveeta, bread crumbs and bacon in a medium saucepan. Cook over low heat, stirring occasionally, until Velveeta is melted. Unroll the crescent roll dough and separate into 16 triangles. Cut each in half lengthwise, to make 32 triangles. Spread each triangle with about 1 teaspoon of cheese mixture. Roll up, starting at wide end. Place on a greased cookie sheet. Bake at 375 degrees for 11-13 minutes, until golden.
Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle. While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too. Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid. Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision. Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours. Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender. Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest. Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid. Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top. Serve with potatoes and crusty bread.
In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped. Allow to COOL for 30 minutes. Mix together and stir in the next 8 ingredients until dry ingredients are just moistened. Do not overmix. Stir in the apricot jam. Scrape batter into a greased 10-inch springform pan and bake in a 325°F. oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean. (Tent pan loosely with foil if top is browning too rapidly.) Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator. NOTE:- This cake is not very sweet, more like a dark raisin bread. Easiest& Best! Coffee Cakes and Quick Breads.
Combine dry ingredients. Beat butter, peanut butter, sugar, brown sugar and vanilla until creamy. Beat in egg. Gradually beat in flour mixture. Stir in milk chocolate chips. Refrigerate covered about 1 hour. Drop by rounded tbsps. onto ungreased baking sheets. Press down slightly with bottom of glass . Bake at 375 degrees for 8-10 minutes. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Combine all ingredients in a large bowl and toss to coat well. Cover and let marinate at room temperature for 6 hours or you can refrigerate overnight. Let wings return to room temperature if refrigerated. Preheat oven to 450 andplace in a single layer; bake wings until crisp and deep brown (about 25 mins) or grill over medium-hot fire, about 5 inches from heat for about 8-10 mins per side. Serve hot or at room temperature and enjoy!
first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat. lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get! leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel. drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper. when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking. add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes. when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off. once pasta is cooked, drain immediately and plate. ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese. you can squeeze some fresh lemons for a nice spritz. enjoy!
Spray large skillet with Pam cooking spray and heat skillet. Add sausage and stir frequently until no longer pink 5-6 minutes. Add bell peppers,onion,broth, garlic, pepper flakes and oregano. Saute all together for 5 minutes or until liquid evaporates. Reduce heat and simmer covered 5 minutes more.
Preheat oven to 450 degrees. In a large bowl, toss together berries, sugar, vanilla and cardamom. Spread onto a rimmed baking sheet and bake for 20-25 minutes or until the fruit is soft and tender. Allow to cool. Serve over ice cream, pancakes, french toast or spoon over roasted marshmallow s'mores. Enjoy!
Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.
Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.
Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4 to 5 qt crock pot, cover and cook on low setting. Stir in lime juice and cilantro, cover slow cooker and cook for 5 minutes.
Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock. Poach the chicken filets in the same vegetable stock for about 20 minutes. Cook the potatoes. Keep vegetables and chicken warm, while making the sauce. Strain the vegetable stock. Make a roux (or beurre manie) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened. Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste. Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Have eels cleaned, skinned and cut into 2 inch pieces. Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes. Add eel and cook slowly until fish is tender. Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended. Add beef stock, pot herbs, mint and celery; cook slowly for one hour. Cook cauliflower and peas in boiling salted water until crisp-tender. Make a syrup of 1/2 cup water and sugar; cook pears until tender. About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk. Drop from spoon and cook in boiling salted water about 20 minutes. To serve, first remove eel from liquid in which it was cooked. Strain liquid and add half of it to meat broth. Drain the cooked vegetables and add to meat broth. Place eel, pears and dumplings in a large tureen and pour soup over all.
Melt butter in the saucepan, add onion and saute gently for 10mins, until soft, but not coloured. Add the spinach to the onion, cover with a lid and cook gently for 4 minutes. Add flour and stir gently for 1 - 2 minutes. Remove from heat and gently stir in stock and milk. Bring to a boil, stirring constantly then simmer for 3 minutes Season to taste. Puree soup in a blender or food processor till smooth and return to pot. Bring it to a boil again. Taste and add seasoning as desired. Serve hot. Bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. Remove bacon bits from pan and drain on paper towels. Reserve oil and add into the soup for added smokey flavour.
Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice. Cook for 8 minutes. Drain, cool for 10 minutes, then peel the celeriac. Grate the celeriac and potatoes into a bowl. Add the cheese, oil, herbs and seasonings. Set the oven to fairly hot, 200c/400f. Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre. bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg. Serve immediately.
Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans. Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted. Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool. Glazed Clementine's:. Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes. Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate. Arrange on top of the tart just before serving. Orange sauce:. Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved. Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.
thoroghly mix all ingredients. Rub on steaks. Cover and refrigerate steaks overnight.
Mix to make a paste, apply to toothbrush and brush teeth. Please be sure to take note the sodium does not count it does not get ingested. As stated above in description to be used 1-3 times a month. Even once a week is fine.
Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed. Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam. Spread half of the batter on the bottom of the baking pan. Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread). Spread the other half of the batter over the red adzuki beans. Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
Combine brown sugar and mustard in 3-4 quart crockpot. Add kielbasa and stir evenly to coat, cover and cook on low 2.5 to 3 hours. Stir occasionally until heated through and glazed.
* Thaw beef in microwave until its not frozen. * In a large bowl knead in all ingredients, except peppers. * Dice the green peppers and spread in bottom of a glass baking pan. * then place meat on top of peppers, and bake at 325 for about an hour.
Drain the tofu from it's packaging water. Place it in a bowl along with the lemon juice and break it up into chunks. Your hands make the best tools here. Set aside to marinate while you prepare the rest. You could also do this step ahead of time. In a small bowl mix the tahini and water together -- it can be hard to mix tahini when it's cold, try using hot water and pressing the tahini against the edge of the bowl. Set aside. Heat up 1 tbsp of the oil over medium heat, and add in the onion. Allow it to cook through, about 5 minutes. Mix in the garlic and mushrooms and leave for another 5 minutes or so. Next add the tomato, bell pepper and spinach. Allow that all to cook for another 3 minutes or so. Push the veg mixture to the edge of you pan. Put the other tbsp of oil in the centre of the pan and when hot, add the turmeric and mustard powder to it. Allow those spices to sizzle in the oil for a minute then add in the tahini water, braggs or soy, nutritional yeast, mashed tofu, oregano and basil. Gently mix everything together well. Adjust seasoning and allow it to cook until it thickens to your liking.
Heat oven to 350 degrees F. Stir together flour, baking soda and salt. In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs and blend thoroughly. Gradually add flour mixture, beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper). Bake 10 minutes or until lightly browned. Cool slightly, remove from the cookie sheet to a wire rack. Cool completely.
Line unpricked crust with a double thickness of heavy duty foil. Bake at 450 for 7 minutes. Reduce oven heat to 350. Brown sausage and drain well. Place cottage cheese and egg into blender and process until smooth. Stir into potatoes along with the sour cream and seasonings. Place sausage in paster shell and top with potatoes. Drizzle with butter. Bake for 50-60 minutes or until set. Sprinkle with cheese and let stand until melted. Serve.
Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs. Start mixing the ingredients by hand until the dough is somewhat formed. Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren t supposed to blend in). Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they ll still come out great. Take small pieces of dough and form little balls with it. Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.