HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut complete bacon package in half. Wrap each shrimp with 1/2 bacon slice, secure with tooth pick. Dip each bacon wrapped shrimp into bbq sauce, covering both sides. Bake at 400 degrees for 20 minutes, flipping after 10 minutes.
Saute onions in olive oil until translucent. add minced garlic and continue to saute until fragrant, about 30 seconds. In dutch oven, brown ground beef. Drain and add onions and garlic. Add spices and tomatoes with juice -- DO NOT DRAIN. Heat to boiling and simmer for one hour. Add beans (also DO NOT DRAIN) and heat through, approximately 20 minutes. Top with cheese and serve with hot biscuits or corn bread. If in a hurry, you can cook onions and garlic with the beef, and also add the kidney beans at the beginning and simmer the whole thing for as little as half an hour. It turns out fine, it's just that the flavor is not as developed.
Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined. Fold in the cool whip until well blended. Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.
Safety check: yogurt cultures are a mix of bacteria developed for yogurt making. Since you will be growing bacteria, make sure it stays the good kind by remembering food safety cleanliness rules - boil all equipment or run it through your dishwasher if you can and always make sure to keep contaminated or unwashed items from touching any of the equipment, milk or cultures you are working with at all times. Mix the dry and liquid milk together and heat at least to 190°F Hold at that temperature for 10 minutes to give the proteins a chance to do their thing. Be careful not to ruin the batch by burning it on the bottom of the pot - you can use a double boiler if you have one. Cool the milk mix to at least 120°F but not below 100°F You can reheat the milk mix if it goes below 100°F. Put part or all of the cooked milk mix in a blender - depending on the size of your blender - with the tablespoon of Siggis (make sure you taste a bit of the Siggis if you haven't tasted it yet so you know what your results should taste like - and keep any extra in your freezer for your next batch) and blend well - 10 seconds should do it. Mix with any of the extra milk if your blender is not big enough to hold all the mixed cooked milk and Siggis. Pour the cooled, mixed and blended milk into 8 oz cups and place in your yogurt-maker (if you have one) and start it or put the cups in a cooler with a large bottle (quart or more) of hot water - at least 140°F Be sure the cups do not touch the water bottle. If the water is too hot, it will cook the yogurt rather than allow the yogurt culture to do it's thing. After 5 - 8 hours, check for firmness and if it is firm (will not jiggle if jostled), put in your fridge. Taste your new yogurt after it has had time to cool down in your fridge. (I have had yogurts firm up in as little as 3 hours and remember that the longer it continues in the yogurt maker or cooler, the more tangy your yogurt becomes. Please note that the "cooking time" shown here is really the culture time and it can vary from a couple-3 hours to 8 or more hours, with the temperature having the greatest effect on the length of time to complete. Too hot and it will cook - no yogurt; too cold and it will take forever/never - no yogurt. That is why we recommend a temperature controlled yogurt-maker of your own choosing. And the best news of all -- once you do this, you can make just about any kind of yogurt you want to - just buy either the active yogurt cultures (you can find them online) or buy a plain yogurt of the type you want with active cultures and make it according to the instructions in this recipe. Enjoy!
Trim fat from beef,Cut into 4 serving size pieces. In a large skillet brown beef and bratwurst on all sides in hot oil. Drain off fat. In a 3-4 qt crock pot place the onion,sprinkle with tapioca,thyme,saltand pepper. Pour undrained tomatoes over onion in cooker. Add beef and bratwurst. Cover and cook on low setting for 10-12 hours. Serve with noodles or rice.
In large saucepan, combine ingredients. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Remove spices. Serve warm.
Preheat oven to 350°. Spray 9x13-inch baking pan with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into prepared pan. Bake in 350°F oven for 35-40 minutes.
Preheat oven to 400'. Lightly grease a 13x9 baking dish with butter. Bring cream to a simmer in a large saucepan over medium heat. Add potatoes, layering while dropping in cream. Add salt and pepper and stir well. (Add more cream if needed to cover potatoes). Lower heat and simmer 10 to 15 minutes. Remove from heat when potatoes are fork tender. With a large spoon, transfer potatoes to baking dish, making a even layer. Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese. Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream. Place the baking dish on a baking sheet to keep from cream over flowing in oven. Bake 30 minutes or until brown and bubbly. Remove from oven and let sit 5 minutes before serving.
Toss lettuce and spinach together in large salad bowl. Add pomegranate seeds, pine nuts and feta. Whisk drssing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender. Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes. In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth. Return mixture to saucepan. Cook and stir until heated through. Serve by ladling soup into individual bowls.
Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside. Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside. Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed. When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed. Mix until thick (this will take about 40 minutes). Add chopped vegetables and mix about 1-2 minutes until blended. Chill in covered container several hours before serving.
Measure and sift all dry ingredients. Beat eggs and milk together; slowly incorporating the dry ingredients. Add the chopped apples. In a heavy skillet on the stovetop, heat cooking oil over medium-high heat. Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side. Remove from oil and drain on brown paper. Cool and sprinkle with powdered sugar. Makes 12 small fritters. Eliminate the sugar and serve with pork roast.
Put onions, garlic, ginger and pimentos in crock pot. Arrange chicken pieces on top. Sprinkle with nutmeg. Mix lime juice, rum and red pepper flakes. Pour mixture over chicken. Cook on low for 6 1/2 to 7 hours. If a thick sauce is desired: Remove chicken and keep warm. Mix cornstarch with 2 T water and blend into a liquid. Add cornstarch mixture to crock pot. Cover and cook on high for about 10 minutes, stirring 2 or 3 times. Season with salt to taste. If desired, toast almonds in frying pan under medium heat. Pour sauce over chicken. Sprinkle with almonds. Serve over rice.
Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown. add the tomatoes and mushrooms with the olive oil. continue to fry until the mushrooms have softened and browned. Put the pita pockets on to toast. Meanwhile, add the spinach to the frying pan and cook for one minute. Add the beaten egg and stir until the egg is cooked. Season to taste. Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream. Fill the pitas with the egg mixture and enjoy! It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.
Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.). When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. Sprinkle with sea salt and dive in!
Brown meat and onion in 10 inch skillet. Drain. Stir in 1/2 cup picante sauce and cumin. **Heat about 1/2 inch oil in a small skillet until hot but not smoking. Quickly fry tortillas in oil to soften, about 2 seconds per side. Drain on paper towels. **Note if you use flour tortillas, they do not need to be fried. Spoon about 1/4 Celsius of meat mixture down center of each tortilla. Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover with cheese. Bake at 350F for 15 minutes or until hot. Top with Guacamole if desired. Serve with additional picante sauce.
Combine the Water and Milk. Gently heat the liquids to 95 degrees Fahrenheit (i.e. barely warm to touch). Stir in the yeast. Transfer the wet ingredients to a mixer fitted with a dough hook. Add the Eggs and soft Butter followed by the Bread Flour, Sugar and Salt. Start mixing the dough on low speed until the ingredients are mostly combined. Increase the speed to medium and knead the dough until it is well-combined and begins to appear smooth - about 5 minutes. Stop the mixer and scrape down the dough hook and the sides of the bowl. At this point the ingredients should be very well combined; however, the gluten structure will require further development. Continue kneading the dough on high speed until the gluten structure is fully developed - about 5 minutes. Transfer the dough to an oiled bowl or proofing container. Cover the dough and let it proof until doubled in size - about 45-60 minutes. Turn/fold the dough (i.e. "punch" it down to degas) and proof it for a second time until doubled in size - about 30 minutes. Preheat the oven to 375 degrees Fahrenheit. Turn/fold the dough a second time. Portion the dough into 50g pieces. Form individual rolls (i.e. roll each piece with a cupped hand in a tight circle to form a smooth ball of dough). Place the rolls on a parchment lined sheet tray and cover it with a non-stick spray coated piece of plastic wrap. Let the rolls rest for the final proof - about 20 - 30 minutes. Lightly egg wash the rolls and sprinkle them with coarse salt. Bake the rolls until golden brown - about 15-20 minutes. The internal temperature should reach 190 degrees Fahrenheit. Allow the rolls to cool for a couple of minutes, then transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving. Storage: The rolls can be stored for several days in an air tight container. Allow the rolls to cool completely before wrapping. The rolls can also be stored in the freezer for several months wrapped in plastic wrap. To reheat the rolls, remove them from the freezer and allow them to temper. Reheat the rolls on a parchment lined sheet tray in a 350 degree Fahrenheit oven for 5-10 minutes.
Preheat oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing with mixer at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. Bake for 30 to 35 minutes. While cake is baking mix ingredients for frosting. As soon as cake is done, remove from oven and spread frosting evenly over cake. Place under broiler for 1 to 2 minutes or until mixture begins to brown. Let cool before cutting.
Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender. Cool a bit (my hubby used the food mill to put everything through). Return juice to pot, stir in lemon juice and bring to a boil. Pour in hot sterilized jars leaving 1/2 inch head space. Process for 40 minutes.
Chop the dates, if using. Combine oats, graham cracker crumbs, raisins or dates, sunflower seeds, coconut and flax. Melt butter over low heat. Stir in marshmallows until melted. Stir in dry mixture. Press into a lightly buttered 9" X 13" pan. Let sit to firm up. Cut into 6 rows lengthwise and 4 rows crosswise.
Heat oil in a large Dutch oven over medium-high heat. Add onion; saute' 3 minutes or until tender. Add turmeric and next 6 ingredients; saute' 1 minute. Add water and next 4 ingredients; bring to a boil. Reduce heat; simmer 1 hour. Reserve 2 cups lentil mixture. Place half of remaining mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomato and a cilantro sprig, if desired.
Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler. Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender. Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag. Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak). Marinate vegetables, turning bag occasionally for about 8 hours. When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.
Preheat oven to 450 degrees F. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Stir up meatball ingredients until well combined, don't overmix. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Put meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a simmer, reduce heat, and simmer until meatballs are removed from oven. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula. Enjoy!
cover prunes with water and cook until tender.drain and reserve 1/2 cup prune water. cool prunes, then dice. in a bowl, beat eggs slightly with fork and add oil, sugar, orange peel, extract and reserved prune water and orange juice -- mix well. add flour, baking powder, salt, cinnamon.add nuts and diced prunes. stir only enough to moisten ingredients. grease and flour a 9x5" loaf pan. pour batter into pan and bake in 350* oven for 55-60 minutes or until it tests done when wooden pick inserted near the center comes out clean. cool in pan 10 minutes. remove from pan to rack and cool completely before slicing.
In large pot brown ground beef and drain fat. Add onions, carrots, and garlic quickly saute with ground beef. Add broth and water bring to a simmer, and add barley and basil. Simmer for 45 minutes. Add can of tomatoes and cheese and simmer 10 minutes or until cheese is melted.
to suggest the textural effect of an elegant flocked fabric or trim, generously sprinkle a fairly fine grained colored sugar over areas already decorated with royal icing or powdered sugar icing BEFORE the icing had a chance to set; immediately shake off excess sugar. For the best effect the sugar used for flocking should be a color similiar to the icing underneath. Depending on the look you desire, you can flock a large flat area or only the raised piped details ofa design.
Chop canatloupe into 1 inch pieces. Slice and chop kiwi (I left fuzz on). Slice banana (not too thin). Mix yogurt and honey (add or subtract honey according to taste). Mix all in a bowl. Squirt lemon on top. mmmm -- good.
Preheat oven to 350F and butter a 8-inch cake pan. Sift flour with baking powder and salt. Cut in butter. Beat egg, add milk and stir quickly into flour mixture. Place apples decoratively in the prepared cake pan, sprinkle with sugar and cinnamon; spread dough over the top. Bake for 45 minutes. Loosen cake from sides and bottom and turn out onto a cake plate immediately. Serve with the dessert sauce of your choice; cinnamon, maple, butterscotch, brandy or lemon.
Preheat oven to 400 degrees fahrenheit. Prepare an 8"x8" pan with cooking spray. Melt butter and lightly saute sugar, cinnamon and apples for 5 minutes. Spoon apples into baking pan. Beat egg whites until stiff. Set aside. Beat flour, baking powder, milk, salt, and egg yolks until smooth. Fold egg whites and batter together. Pour batter over apple slices. Bake at 400 degrees fahrenheit for about 10 to 12 minutes or until pancake is done. Serve immediately with maple syrup.
Pasta -- Cook pasta according to package directions. Make sure to use plenty of salted water on medium heat in a large pot. Four (4) minutes before the pasta is done (according to directions) add the broccoli, cauliflower, and carrots right in the pot with the pasta and cook 2 minutes. Then to the same pot, add the mushrooms, squash (zucchini and yellow), asparagus and onions. Cook another 2 minutes. Drain well. Sauce -- As the pasta and vegetables are draining, add the tomato sauce, garlic, red pepper flakes, Italian seasoning and a pinch of salt and pepper to the pot and mix well and put back on the stove on medium low heat. Add the pasta and vegetables back in a mix to combine. Check for any additional seasoning if necessary (salt and pepper). Bake -- In a 13x9" pan, spray well with a non-stick spray. Add the pasta and vegetables and spread out evenly. Top with the ricotta and spread to cover the top of the dish. Then top with the tomato slices, next is the mozzarella, and lastly, the parmesan. Bake at 425 degrees on the middle shelf, uncovered for 15-20 minutes until bubbly and golden brown on top. Serve -- ENJOY! A nice hearty casserole.
Preheat oven to 350 degrees F. in a mixing bowl, combine chopped peanuts, eggs, brown sugar, flour & baking powder, using mixing spoon or electric mixer, mix until well blended. drop dough by tablespoon onto cookie sheet, about 1 inch apart. Bake in oven for about 10-12 minutes or until golden.
Preheat oven to 500°. Combine first 4 ingredients, tossing to coat. Divide pear mixture evenly among 4 (8-ounce) ramekins; drizzle each serving with 1 tablespoon Marsala. Spoon 1 tablespoon crumbs over each serving; top each serving with 1 teaspoon butter. Bake at 500° for 8 minutes or until filling bubbles and topping browns. Top each serving with 1/3 cup frozen yogurt.
Mash up bananas with a potato masher or fork (bananas will still be lumpy, this is okay). Add butter, sugar, eggs, and vanilla to bananas and mix together. Add Flour and baking soda. Beat with a hand mixer on low/medium for 2 min or until smooth and blended. Mix nuts into mixture with spoon. Grease pan and dust with flour. Bake 350 degrees for approix 60 minutes or until top is golden brown. Bake then let cool on the counter. Note: Storing the bread in foil will help keep the bread moist.
reheat oven to 350. Mix coffee and water. Reserve 2 tablespoons for icing. Pour over oats and stir. Cover and let stand for 20 minutes. Beat butter until creamy and add sugars. Beat till fluffy. Add vanilla and eggs. Add oat mixture and blend well. Sift together flour, soda, salt and cocoa. Add to other bowl. Turn batter into silpat 9 inch equivalent pan (or grease & flour pan). Bake 50-55 minutes. FROSTING: Cream butter and sugar. Add salt, vanilla and coffee. Beat until smooth. Frost the cooled cake.
1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.). 2. Take all the ingredients for pico and mix together in a bowl, add salt to liking. 3. Warm tortillas on stove or tortilla warmer. 4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
preheat oven to 350. put bananas and butter in bowl, and mix until bananas are mashed. Add eggs and sugar and mix well. Add dry ingredients to batter and mix well. Stir in walnuts. portion batter into 12 prepared muffin cups. Bake 45 mins or until golden brown, and poke tester comes out clean.
In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil (heavy-duty is best); spray foil with non-stick spray. Beat egg in a large bowl, mix in all remaining ingredients (hands work best; I wear latex gloves). Shape the beef mixture into an 8-inch square on the foil-lined pan and cut into 36 squares; do not separate squares. (I recommend using a pizza wheel or metal dough scraper to cut the squares - you are less likely to cut through the foil and mar the pan.). Bake at 425 F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. Cut apart meatballs (again I prefer to use a pizza wheel or metal dough scraper). Use as needed in any recipe calling for meatballs. Freezing Tip: Freeze meatballs individually first, then separate into recipe-sized portions and place in freezer containers or freezer bags; Use within 2 months.
Cook noodles according to package directions; drain. Meanwhile, melt butter in large skillet. Add mushrooms, onion, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until mushrooms are lightly browned. Add ground beef and cook until no longer pink, stirring to break up meat. Add gravy and heat to boiling. Remove from heat; stir in sour cream. Serve beef mixture over noodles; sprinkle with paprika.
Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8 to 10 minutes. Allow to cool in the broth, then cut into small dice. In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery. Place a leaf of lettuce on each of 6 slices of bread. Top with chicken salad and top with a second piece of bread. Refrigerate wrapped in plastic wrap, until ready to serve. Cut each sandwich in half. Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (Bread/Starch). Nutrition Facts: 286 calories (11% calories from fat), 34 g protein, 4 g total fat (0.4 g saturated fat), 30 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 479 mg sodium.