HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve sugar into water. Do not use honey in place of sugar. Honey has antimicrobial properties and will damage your water kefir grains or delay their proliferation. Add water kefir grains, raisins, half a lemon and slice of ginger to the mixture of sugar water in a 1/2 gallon mason jar. Allow your water kefir to brew in a lidded mason jar at room temperature for 24 - 72 hours depending on the strength you prefer and the temperature of your home. The warmer your home is, the faster water kefir will brew. Strain the water kefir grains, raisins, lemon and ginger from the water kefir and bottle the liquid into smaller containers using a Nonmetal Strainer. At this point you can flavor them. I`ve added acia brewed tea that was cooled. Vanilla bean, berries,. Allow the smaller bottles to sit out for another 24 - 48 hours to continue fermentation and produce natural carbonation. Serve cold over ice and enjoy! Water kefir is very versatile. This basic recipe can be altered slightly to introduce different beneficial herbs or flavors to produce a wide array of probiotic beverages. Try replacing the ginger with fresh mint, anise or cardamom or replace raisins with dried strawberries are quite good too. I've even used dried cherries dried cranberries. Just don`t add dark straining ingredients to the first brewing because the grains will pick up the color.
In a medium sized saucepan, add milk, sugar, cream, corn syrup and salt. Cook over medium heat to 175 (use a candy thermometer if you have one) or until steaming but not boiling. Whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. This is called tempering. Pour egg mixture back into saucepan and cook to 180, or for about 2 minutes until slightly thick. Again, don't allow mixture to boil. Remove from heat. Add vanilla extract. Pour into bowl through a fine sieve to remove any egg solids. Allow to cool. Cover and place in refrigerator for at least 4 hours before churning. Follow manufacturer's instructions for churning and freezing ice cream! ENJOY!
In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment. Stir in the buttermilk and the remainder of the flour. Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky. Heat a nonstick pan over medium heat. Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side. Repeat with remaining dough.
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve. Makes 8 servings.
I like to marinate venison in some red wine for a couple hours, but this is not neccessary. Cut steak or roast in chunks and brown in oil and 1 Tblsp butter. Reduce heat and saute mushrooms in the same pan until tender. Transfer meat and mushrooms to pie dish, leaving juices. To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux. Stir in just a bit of broth or water until a smooth gravy is formed. Stir in sherry. Pour over meat and mushrooms in pie dish and begin baking @ 400 for 30 minutes. Lay rolled up crescent rolls or biscuits on top and bake 15 minutes more or until browned.
Place roast in slow cooker. Add rest of ingredients and cover with water. Cook 5-6 hours on low. Serve over tortilla chips with shredded lettuce, chopped tomatoes, diced onions, and shredded cheese.
In a pot, mash strawberries. Pour in water. Turn on medium heat. Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon. Keep heated for about 3-5 minutes. Pour over food and enjoy!
Preheat oven to 425 degrees. In a small bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper, and cayenne. In a large bowl, combine zucchini, turnips, squash, onion and garlic. Toss with 3 tablespoons spice mixture. With a heavy chef's knife or poultry shears, cut hens in half lengthwise, from breast through backbone. Cut off wing tips and first joint. With a paper towel, pull skin off breast, wing, thigh and leg bones; discard skin. Rub hens with remaining spice mixture. Lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray. Spread vegetables in pan; toss with tomatoes and their juices. Nestle hens, bone-side down, into vegetables. Add chicken broth to pan. Cover tightly with foil. Bake hens and vegetables for 45 minutes. Uncover and roast, basting occasionally with pan juices, until hens are no longer pink inside and vegetables are tender, 15 - 20 minutes more. Garnish with parsley and cilantro and serve.
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
In a medium sauce pan, combined sugar, water, and vinegar and bring to a low boil until mixture is clear. Let brine cool for 5 minutes. Put horseradish in the bottom of jar and pack pickle spears on top of horseradish. Pour brine over the top of pickles. Put cap on jar. Shake well until horseradish is well distributed. Refrigerate for at least 48 hours flipping jar frequently.
Preheat oven to 350 degrees. Sift together self-rising flour, sugar and cinnamon. Add egg yolks, pineapple, oil and water. Mix well. Fold in egg whites and nuts. Pour into floured and greased bundt pan. Bake at 350 for 1 hour and 10 minutes. Cool and remove from pan. Glaze: Combine butter, brown sugar and milk in saucepan. Bring to boil. Remove from heat and let cool 2 minutes. Brush over cooled cake.
1. Prepare 6 serving size mashed potatoes according to the package directions, omitting the butter. 2. Add cream cheese, egg, parsley and onion, mix well. 3. Place in buttered casserole. 4. Dot wit butter. 5 Sprinkle with paprika to taste. 6. Bake in preheated 400 degree oven for 30 minutes until heated through. 7. May be prepared a day ahead.
Preheat the oven to 325. Mix the warm water, yeast and 1 tablespoons sugar together, set aside in a warm (not hot) place to proof (make sure the yeast is active) until frothy. In a very large bowl, mix together the flour, sugar and salt, then make a well in the center. Into the well, add the oil, 4 beaten eggs and proofed yeast mixture. Mix with a wooden spoon, then knead until dough is stretchy. Let rise, covered, for 1 1/2-3 hours - at least until doubled. Punch down, then shape as you wish. Let shaped loaves rise again for another 30 min or so, brush with egg wash, then bake on a foil-lined, greased baking sheet for 30 min or until a deep golden brown.
Heat oven to 350°F. Bring 4 1/2 cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 1/2 teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and 1/2 cup of the Gorgonzola. Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil. Add half the mushrooms and cook for 6 minutes. Add half the shallots and cook for 2 minutes more. Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallots. Season the mushrooms with the pepper, thyme, and the remaining salt. Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Top with the remaining mushrooms and Gorgonzola. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.
Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes. Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water. Cover tightly and microwave on high for about 3 minutes, or until crisp-tender. Drain well. Rinse with cold water and drain again. Meanwhile, make the aioli: Stir together all the aioli ingredients in a small bowl until smooth. To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.
If using beef or veal bones, they should be cut into 3-4 inch pieces. Rinse bones in cold water. Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil. Drain and rinse. Place the bones in the stock pot and cover with cold water. Bring to a boil, reduce heat to simmer, and skim the scum carefully. Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth. Tie with a string, leaving one end long enough to tie to the handle of the stockpot. Add the onions, carrots, celery and sachet to the stock pot. Simmer for required length of time: Chicken 3-4 hours. Beef and veal 6-8 hours. Skim as necessary. Add water if necessary to keep bones covered. Strain through a china cap lined with several layers of cheesecloth. Cool the stock, vented, in a water bath and refrigerate.
Place all ingredients in a small saucepan. Simmer over low heat until liquid is almost evaporated (about 45 minutes). Remove vanilla and puree in food processor.
Combine brown sugar, butter and cinnamon in a small microwavable dish. Microwave on medium-high for approximately 2 minutes or until the butter melts. Stir. Spread 1/2 of mixture over the bottom of a greased Bundt pan. Cut biscuits into quarters and spread half over the sugar mixture. Drizzle over the remaining sugar mixture and top with the rest of the biscuits. Microwave, uncovered, on 70% power for 5 minutes or until the biscuits are firm and no longer doughy. Remove from microwave and let stand 2 minutes. Invert onto serving plate.
Heat oven to 350. Lightly grease bottom & sides of Jelly Roll pan (15 1/2 x 10 1/2 x 2 x 1-inch). Stir together all ingredients. Shape into 1-inch balls. Place in pan. Bake 20-25 minutes until brown. Immediately remove from pan. Serve with sauce--BBQ or chili (they are great served plain as well). Makes 30-40 balls.
Put the bread into toaster and start it toasting. Meanwhile, scoop out the avocado flesh and put into a bowl. Add lime juice and pinch of salt and then mash all of it together until pretty much smooth. Spread avocado mixture over toast. Divide between cherry tomatoes between slices and arrange on top. Serve.
In a dutch oven or 12" skillet, brown ground meat. Add salt, tomato sauce, water, taco mix & onion. Bring to a boil, add spaghetti. Simmer covered for 25 to 30 minutes or until spaghetti is tender, stirring frequently. Sprinkle with cheese & serve. (Note: I usually let everyone sprinkle their own cheese. This way everyone gets some cheese.).
Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth. Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes. Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.
In a med. sized bow stir together cracker crumbs and butter. Press onto the bottom and sides of a deep 8 inch pie plate. Bake at 350 approximately 8 mins - or until crisp. Allow to cool. In a metal bowl set over simmering water whisk together the zest,. lime juice, the half-and-half, sugar and butter. Sift in cornstarch and combine. Cook, whisking for 5 -7 mins., or until it is thickened and opaque. Allow to cool completely. Fold in sour cream. Pour into cooled crust and chill, covered, for at least 1 hours (more is fine). Garnish with whipped cream and lime slices.
Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on. Roughly dice and place the potatoes on a large baking sheet. In a small bowl put the olive oil, mustard (either Dijon or whole grain), salt, garlic powder, thyme and black pepper. Mix well. Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated. Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking. Best if eaten immediately.
Brown burger over medium high heat ( 5 on an electric stove ). Add mushroom, spices, Worcestershire sauce and chopped bacon. Cook until well browned. Add beer, liquid smoke and barbecue sauce. Add potato. Stir until mixed well and potato starts to brown. Continue to heat until all liquid is gone. Serve on rolls.
In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding. Preheat oven to 375 degrees. Pour the melted butter into a 13 by 9 by 2-inch baking dish. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together. Pour the peaches over the batter but do not stir them together. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well. Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Halve squash and remove seeds. Place squash halves, cut sides down, on a baking dish. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender. Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp in batches in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick. Stir together pureed squash and remaining chicken broth in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half or light cream. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs.
Preheat the oven to 350 degrees. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9x13-inch baking dish. Sprinkle pecans, coconut flakes, butterscotch chips and chocolate chips on top in layers. Pour can of sweetened condensed milk over mixture and bake for 30 minutes. Let cool and cut into bars.
Combine enchilada sauce, lime juice, and cumin in small bowl. Place pita, smooth side down, on microwave-safe plate. Spread sauce evenly over top, then sprinkle with chorizo, corn, ch3ese, scallion, and jalapeno. Microwave on HIGH until cheese melts, about 30 seconds. Garnish with coriander.
Combine coconut milk, palm sugar and ginger in saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat. Add chocolate and whisk until mixutre is melted and smooth.
If making own pizza crust and/or pizza sauce, prepare them first. Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker. Spread pizza sauce over browned side of Boboli crust. Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese. Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices! Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.). Distribute sauteed mushrooms over top of pizza. I try to be artistic. Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.). Cut into 6 slices and serve hot.
Method: Heat oven to 375 degrees. Wisk dry ingredients together in small bowl. Wisk wet ingredients together in another small bowl. With a fork mix the wet into the dry ingredients and stir well for at least 1 minutes. Let rest 1-2 minutes. Oil your hands and divide the dough in two. Roll into a ball. Spray large baking sheet with Pam and put dough ball in center of each half of the pan. Cover ball with plastic wrap and roll out into a thin circle. Repeat with other dough ball. Place in oven and bake for 7-8 minutes or until done. Store in plastic bag between paper towels. I tried frying these but they did not work - they fell apart. Works way better in the oven.
Preheat oven to 375°F (190°C). Wash potatoes. Halve or quarter larger potatoes. Cut onion into eight pieces. Cut peppers into one-inch pieces. Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings. Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Preheat oven to 350 degrees; spray an 8" square baking dish with nonstick cooking spray. In a gallon-size sealable plastic bag, combine the flour, pepper, and poultry seasoning; add turkey and shake to coat. In a large nonstick skillet, heat the oil; add the turkey and cook till lightly browned, about 2 minutes on each side. Transfer to the baking dish. In the same skillet, combine mushrooms, onion, and ham; cook stirring constantly, till osftened, about 5 minutes. Spoon evenly over turkey; top each cutlet with a slice of cheese. Bake till turkey is cooked through, about 15 minutes. Serve garnished with pimiento strips. 186 calories, 6 g fat, 1 g fiber.
Cook tortellini to desired doneness as directed on the package. Drain and keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned, about 4 minutes. Add spinach, salt, and pepper; cook for 5 minutes, stirring occasionally. Stir in the whipping cream and cheese; cook until the mixture just comes to a boil. Reduce heat to low stir in cooked tortellini. Cook an additional 4 to 5 minutes or until heated through. Serve with additional parmesan cheese.
Pre-Heat oven to 3oo degrees. Mix Flour, Salt, Baking soda together and set aside. Mix Sugar, Butter, Honey and Vanilla until well blended and slightly fluffy; scrape sides of bowl. Add flour mixture to Sugar/Butter mixture and blend together. (DO NOT OVER MIX). Add Chocolate chips. Drop rounded spoonfulls of dough on to an ungreased non-stick pan, and bake for 15-18 minutes, or until browned around the edges. FOR CRISPIER COOKIES BAKE 18 TO 25 MINUTES. Set on wire rack to cool.
Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish. Finely grate the ginger using the smallest side of the grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp. Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning. Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn. Cook the fish until golden brown on both sides (unless you chose the snapper!) and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish. (Remember to remove the salt off the fins and tail!). Place the fish on the plate, garnish with some ginger slices and serve immediately.
Brown ground beef and onion in a large skillet. Drain off fat. In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Preheat oven to 350°F. Melt butter. In a bowl mix egg and sugar. Add coconut, lime peel and melted butter. Let the mixture set for 10 minute. Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper. Large peaks - bake for approx 10-11 min or until golden. Small peaks - bake for approx 7-8 min or until golden. If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.
Preheat oven to 350 degrees. Mix all ingredients together and pour in pie shell. Bake 30-45 minutes or until firm.
For the white sauce, mix all the ingredients till well combined in a small bowl. For the red sauce, mix all the ingredients till well combined in a seperate small bowl. Drizzle over the donar kebab or gyro.
Preheat oven to 350°F. In a small bowl, combine the flour, salt and pepper. Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture. Melt the butter in a large skillet, add the pheasant and brown on both sides. Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme. Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples. Cover and bake 1 1/4 hours.
In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour all into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Enjoy the steak.