HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil. Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.) Poke the tomatoes with a wooden skewer to ensure there are no air pockets. Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping. To make Sugar Free Vinegar: Put the vinegar and fruit juice in the pan, bring to the boil and skim well. Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes. Remove the spice bag,pour over tomatoes. NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars. Cook time is actually time to preserve.
Soften ice cream and mix together with pudding mix and milk. Melt butter. Mix with crushed Ritz crackers and press into a 9x11" pan as a crust(just on bottom). Pour pudding mixture on top of crust. Spread cool whip on top of that. Refrigerate.
Pour over ice cubes in a high ball glass. Stir and garnish with an orange wheel. Enjoy!
Mix cake mix, eggs, oil and oranges. Beat on high about 6 minutes. Put in round pans, very well greased and floured. Bake 15 minutes 325 degrees. Let cool. mix pudding with pineapple with juice, fold in a large bowl of cool whip. Top cake with this. NOTES: Refrigerate.
Pound steak until it is uniformly 1/2 inch thick. Use meat tenderizer as directed on label. Cook bacon until almost done, but NOT CRISP. Sprinkle meat with pepper, garlic salt and kosher salt. Score steak diagonally making diamond shaped cuts. Turn steak, scored side down. Place bacon strips lengthwise on steak. Sprinkle with parsley. Starting at narrow end, roll up steak, jelly-roll style. Skewer with wooden sticks at 1 inch intervals. Cut into 8 inch slices with serrated knife. At this point, you can refrigerate until ready to grill. Grill 15 minutes, over medium coals, turning once, or until desired doneness.
Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour). Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes. Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly. Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour. In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.
Thaw and shell shrimp. Heat pot of water for the pasta. Heat olive oil over med high heat in large fry or saute pan. Cut tomatoes into four slices each. Julienne the basil. Add garlic to oil and saute for 30 secs to 1 min. Add shrimp. Cook pasta. When shrimp are almost opaque (3-4 min), add alfredo sauce. Add tomatoes and basil. Drain pasta and add to pan. Serve at once.
Spray olive oil on a heated non-stick pan. Place chicken on pan and panfry the pre-made chicken schnitzels until both sides are golden brown. Once it is cooked place the cooked chicken schnitzel into an greased ovenproof dish and repeat steps until all the schnitzels are cooked. Spread your favourite pasta sauce individually on to the chicken. (Make sure you cover the entire top section of the chicken. I normally spread it thickly). Then sprinkle your chosen cheese on the chicken to cover the top of the chicken (Not to thick as it may melt over the pan). Garnish it lightly it with a sprinkle of dried or fresh parsley. Bake at 160 degrees celsius (320 fahrenheit) uncovered until cheese is melted and lightly browned (Between 20 to 30 minutes). Serve with a green salad or seasonal vegetables and garlic bread.
Marinade tenderloins for 4-12 hours,. smoke tenderloin at 250 degrees for 1 hr & 15 minutes. Add glaze & cook 10-15 minutes longer.
Use 3 or more jalapeno peppers, depending on how hot you want it. You can use serrano (hotter), or add a habanero to the mix for it to be hotter also. Marinate for at least 24 hours. Grill over charcoal or hardwood, offset so you don't burn the skin. You're looking for a good brown color with a crispy texture. This may take up to 45 mins depending on your grill temperature (It should be baked on the grill not grilled over intense heat -- ). USAF MAJ (Ret) Juan Gonzales gets credit for this little jewel -- .
Prepare a 8" x 8" x 2" glass baking dish with a non stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and saute until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper. Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.
For filling, beat cream cheese and powdered sugar. Beat in pumpkin, nutmeg, cinnamon, and vanilla. Add whipping cream slowly, beating until slightly thickened. Refrigerate approximately 2 hours. For cake: Heat oven to 375°F Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper. Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes. Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth. Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan. Bake 12-15 minutes or until top springs back when touched. Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper. Roll cake in towel, starting from narrow end; place on wire rack to cool. Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel. For chocolate glaze: Melt butter in a small pan over low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Slowly add powdered sugar and vanilla, beating until smooth. Spoon glaze over rolled cake. Keep refrigerated.
Preheat oven to 450°; place the mushroom caps gill side up on a baking sheet; drizzle mushroom caps with olive oil. Roast for 12 minutes or until tender. Let a small nonstick skillet get heated over med-high heat; add a drizzle of olive oil to the pan. Add in the sausage; break up and brown the sausage for 5-7 minutes or until no pink remains. Transfer the cooked meat to a paper towel lined plate to drain. Remove the caps from the oven; top each with a layer of marinara, cooked sausage, and cheese. Return caps to the oven and bake 3-4 minutes to melt the cheese and brown it at the edges. Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning.
Cook sliced potatoes in boiling salted water for 5 minutes- Drain and set aside. Spread the thawed beans in the bottom of a greased 13x9 inch baking pan. Combine soups, salt and pepper and spread HALF of this mixture over the means. Arrange the cooked potatoes over this, and top with the rest of the soup mixture. Brown the pork chops on both sides in oil; then arrange them on top of the potatoes. Sprinkle meat with salt and pepper. Cover the pan with foil and bake 45 minutes at 350 degrees. Take dish from oven, remove the foil, sprinkle onions over the top, and return the pan, uncovered, to bake another 5 minutes.
1. Add the olive oil into the pan and saute the garlic and onion until they turn brown. 2. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about 2 minutes. Then the sauce is done. 3. Prepare a cast iron grill pan. Add the oil on the surface and heat the pan with medium heat until it is very hot. Put the steak on the grill pan and saute each side for about 3~4 minutes. (The cooking time may vary because of the different size and thickness of the steak) This should bring the steak to medium. (You can use the panini press to make the steak wonderful with the burn mark.).
Remove stems from mushroom caps and chop. Cook in 1 tablespoons butter until liquid is evaporated. Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil. Dip cap in melted butter and stuff with Parmesan mixture. Arrange in a baking dish. Bake in a preheated 350° oven. Bake for 20 minutes or until golden.
In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings. Set bacon aside. In drippings, saute onion until tender. In a large bowl, combine all beans, sausage, bacon& onion. Combine remaining ingredients and add to bean mixture, mixing well. Pour into large baking dish. Bake uncovered at 350 degrees for 50 minutes.
Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool. In a separate small bowl, whisk the sour cream, mayonnaise and dill together well. Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.
Preheat oven to 325 degrees. In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes. Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours. Add green beans and cook for 15 minutes. Serve with rice or potatoes.
Mix all ingredients for the brownies in the kitchen-aid Spread batter into 13 inch pan Bake at 350 degrees for 30 minutes. Cool completely. in a separate bowl mix ingredients for cookie dough filling with a fork spread filling over cooled brownies. melt ingredients for the glaze in a sauce pan over medium heat until smooth. spread glaze on top of brownie filling. enjoy!
Preheat the oven to 375°F. Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and saute until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat. Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander. In a bowl, beat 6 eggs thoroughly. Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine. Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.
Preheat broiler. Rinse and pat dry chicken. Whisk olive oil and spices together in a small bowl. Add to chicken and coat. Let marinade 30 minutes. Cook chicken 6-8 inches from broiler about 5-7 minutes. Turn and cook an additional 5-7 minutes.
Soak 1 cup pinto beans overnight in 8 cups room-temperature water before starting soup. Add salt, bouillon, chili powder, parsley, garlic and half the chopped onion to beans in water. Cover and simmer for 1-1/2 hours or until beans are tender. Meanwhile, combine meatball ingredients, shape into 1" balls. Saute until brown on all sides. Set aside until beans have finished simmering that first 1-1/2 hours, then add meatballs to soup. If too much of the soup broth has evaporated away, add water at this point, to desired consistency. Then add celery, carrots, tomatoes and remaining chopped onion to soup. Bring to a boil, then turn down, cover and simmer 25 minutes. Add cabbage and simmer 15 minutes.
Preheat oven to 425. Sprinkle fish with salt and pepper and coat with a little pesto. Bake approximately 14 minutes until done. Meanwhile, saute squash and zuccini. Toss with 1 - 2 tbsp pesto. Serve fish over a few spoonfuls of pesto with rice on one side and veggies on the other.
To a 7- to 8-quart pan, add pork, broth, onion, coriander, cumin, oregano, chilies in sauce, sauce, and bay leaves. Add water to cover the pork. Cover the pan and bring to a boil on high heat, then reduce heat and simmer until meat pulls apart easily with a fork, 2 to 3 hours. Strain broth. Cover pork with enough broth to keep moist and use remaining broth for Spiced Black Beans. To bake carnitas, pull pork large shreds and place in a shallow baking dish. Spoon some broth over to keep moist. Broil pork until slightly crisp (watching carefully), turn, moisten if necessary and broil again. .
Preheat oven to 400 degrees. Spray an 8 x 8 baking dish with nonstick cooking spray. Combine potatoes, onion, seasoned salt and garlic salt. Stir until the potatoes are coated with the seasoning. Pour mixture into prepared baking dish. Dot the top of the potatoes with cubed butter. Bake uncovered for 30 minutes, or until potatoes are fork tender. Remove pan from oven, then add shredded cheese and crumbled bacon. Return pan to the oven and back for another 8-10 minutes until cheese is melted. Remove pan from oven and sprinkle with the sliced green onions before serving.
HEAT oven to 325°F Line 24 mini muffin cups with mini foil or paper baking cups. Microwave butter in small microwave-safe bowl on HIGH 30 seconds or until melted. Stir in gingersnap crumbs and 2 tablespoons sugar until evenly moistened. Divide evenly into prepared baking cups using about 1 1/2 teaspoons for each. Press to form an even layer. BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Beat in juice concentrate, 2 tablespoon topping, apple pie spice and remaining 2 tablespoon sugar until smooth. Beat in egg just until blended. Spoon over crusts until baking cups are almost full. Bake 12 to 15 minutes or until set. Cool in pans 15 minutes. Chill 1 hour or overnight. REMOVE foil baking cups from cheesecake bites, if desired. Spoon desired amount of remaining topping onto centers of cheesecake bites. Cut apple wedges crosswise into small triangles for garnish. Insert tip of triangle into topping. Sprinkle lightly with sea salt, if desired. Nutritional information (amount per servings): Total Calories: 100. Sodium 130mg. Fat: 6g. Carbohydrates: 10g. Cholesterol: 20mg. Protein: 1g. Fiber: 0g.
Combine all ingredients except the olive oil into a small bowl. Whisk well. Add olive oil and whisk until incorporated. Makes 1 cup.
Cook the eggs, peel them. Scale the carps. Fill the carps with the dates and the eggs. Fill the turkeys with the carps. Fill the sheep with the turkeys. Fill the camel with the sheep. Dig a large pit. Place about 500 kilos of charcoal in the pit and light them. Wrap the camel in the banana-leafs and place in the pit. Cover with earth and bake for two days. Serve with rice.
Add rolled oats, water and the 1/2 cup milk in a saucepan. Simmer for 5 minutes. Test for texture, if you like it with more distinct grains this should be enough. If not, add a little of the extra milk. Repeat the test/milk adding once or twice more until the desired consistency. I usually simmer mine for 7 minutes. Serve immediately with the golden syrup on top. The syrup should run down the sides of the porridge, almost disappearing from the top so that the porridge 'swims'. Enjoy!
Brush brioche cups or muffin tin with the melted butter. Sift together the flour, sugar and salt. Stir in the yeast. Add the warm water, eggs and remaining butter to make a soft dough. Knead until smooth and then cover and let rise until doubled - approximately 1 1/2 hours. Punch down and then divide dough in half. Shape the first half into 12 balls. Place each ball into a brioche or muffin cup and press an indentation into the center. Place a heaping teaspoon of Mascarpone into each indentation. Top with a square of chocolate. Press firmly into the dough ball. Shape the remaining dough into 12 balls with a pointy end (like a tear drop shape). Brush each drop with milk and press into the brioche - pointy end up - sealing well. Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size - 1 to 1 1/2 hours. Preheat oven to 400°F Brush with milk and bake 12-15 minutes until firm and golden brown.
mix lemon zest, juice and 1/2 tsp oil and set aside. heat skillet over high heat. add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper. stir fry until beginning to brown, 3-4 minutes. reduce heat to medium, add water, cover and simmer for a few more minutes. drizzle oil mixture over asparagus, season with salt& pepper. serve garnished with freshly shaved parmesan.
Spread hummus on platter. I usually use a pretty garlicky kind, stir in some olive oil and lemon zest, a little cayenne. Brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram. Drain well. I usually brown my meet, drain and rinse it with boiling water and then add some spices. Layer meat on top of hummus. Layer onion, cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are approximate, use more or less to your preference. Scatter olives and mint over top. Serve with fresh-baked pita chips and watch it dissappear!
Saute onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes. Can be doubled and frozen for later use. Servings is a guess.
Mix cornstarch and liquid soap in bowl. Pour into ice cube tray, filling about 1/2 full. Put 4-8 drops of different food coloring colors into each section and mix till blended. I usually use toothpicks to mix when in the ice cube tray. Give to the kids and let them at it! This washes your child, and will wash off the walls too!
Heat oven to 350°. Spray 13x9 baking pan. Put cake mix in lg bowl. Cut in butter until crumbly. Add water, vanilla, and egg; mix well. Stir in coconut. Press dough into pan. Bake for 15-20 minutes or until golden brown. Cool for 15 minutes. Melt chocolate and drizzle over cake. Cool.
Cream together softened butter, brown sugar, and white sugar until color gets light. Beat in egg. In a separate bowl blend together all dry ingredients including spices. Blend into butter mixture until evenly mixed and ball of dough forms. If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill. Preheat oven to 375°F once dough is chilled. Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet. Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet. Cookies are done when just barely golden around the edges. To keep them crisp cool them on a wire rack. Once completely cool you can frost them or just eat them plain. NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate. Preheat oven to 425°. Place fillet on a jelly-roll pan coated with cooking spray. Brush fillet with oil and soy sauce. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain. Arrange onion strips over fillet. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork. Serve with yogurt sauce.
Melt the butter in a large saucepan over low heat. Add the marshmallows and Milky Ways, stirring, until the mixture is smooth. Stir in the cereal. Lightly butter your hands; roll the Milky Way mixture into balls. (**You can, at this point, roll the candy into powdered sugar, cocoa powder, or a mixture of the two, if desired.**). Let candy cool on waxed paper. Store in an airtight container.
Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 - 1/2" - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1") biscuits or 50 medium biscuits.
Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne. Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions. Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.
Saute onion in 1 tablespoon butter. Combine chicken, onion, salt, soups and bow tie pasta and mix well. Put into a 9 X 13 inch casserole. Combine crackers, 3 tbsps. butter and sour cream and mix well. Spread over chicken mixture. The mixture will be very thick. Bake at 350 degrees for 30 minutes.
Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth. Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze.
Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.