HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut top off of squash, turn upside down and carefully cut in half lengthwise. Spoon out seeds without cutting pulp. Microwave one half side down in a casserole dish with 1/2 cup off water for 5 minutes set aside and repeat cooking for other half. Let cool. Take a fork and shred inside of squash on a plate-you will see the spaghetti happen. When you have all the shreds of "noodles" mix the vinegar first, then the next ingredients. Refrigerate for about 2 hours serve.
In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes before serving. Garnish with lemon zest.
Combine wine, Sprite(R), rum, and brandy in a clear glass pitcher filled halfway with ice cubes. Stir with a long wooden spoon. Add a few slices of apple, halved grapes, and lemon and lime slices to pitcher. Stir once more. Pour sangria into tulip glasses.
Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans. Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground. In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans. Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely. DRIZZLE: Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard. Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
Remove tops and seeds from peppers. Parboil 5 minutes; drain. Brown pork sausage; drain. Add onion; cook until tender. Stir in rice, 3/4 cup process cheese spread and tomatoes; fill peppers. Place in baking dish; cover. Bake at 350, 40 minutes. Top with remaining process cheese spread.
Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine. Strip the leaves off the hard stems. Usually the soft tips can be used as is. On a cutting board put bunches together, and slice thinly with a sharp knife. Measure by packing tightly into the cup measure. Alternately, snip finely with kitchen scissors. Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well. Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not. I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving. Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge. If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add. (The mint will lose its fresh green colour to an extent, which is normal).
Preheat oven to 450. Mix sugar and flour. Add cream and milk. Add beaten eggs. Pour into shells. Sprinkle with cinnamon if desired. Bake at 450 until browned. Turn oven to 250 till finished. Test with knife for doneness. Just guessing on the cook time.
Heat the oven to 200°C. Put the pumpkin on a sheet of foil and bring the foil over the top of the pumpkin to create a sealed packet. Put on a tray and bake for 1/2 hour. About 10 minutes before the pumpkin is done, heat the oil in a pan and add the leeks and pumpkin. Fry until the turnip is tender, adding a bit of water from time to time if necessary to keep the pan from drying out too much. Add the baked pumpkin slices to the pan and cook a couple more minutes. Season, then put in a bowl, sprinkle over the sesame seeds and serve.
Let cheese soften and mix all ingredients together with a mixer until smooth. At the Inn, this spread was served with carrot strips, celery sticks, sweet Italian peppers, and breadsticks.
Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all.
Combine all the ingredients, with ice, in a cocktail shaker and shake well. Double strain into a Martini glass and decorate with the passion fruit slice.
1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.). 2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis. Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume. Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form. In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth. Fold in half of the whipped cream. Spread half the pound cake slices in the bottom of a 9x13-inch glass dish. Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture. Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer. Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream. Cover tightly with plastic wrap. Refrigerate for at least 2 hours and up to 1 and 1/2 days. To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs. Serve with remaining raspberry coulis spooned over each serving or passed on the side. For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes. Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to one month).
1. Preheat oven to 450°F. 2. Mix dry ingredients together in bowl. 3. Cut in shortening or butter until resembles course crumbs. 4. Add milk gradually, stirring until soft dough is formed. 5. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Important not to overwork or the biscuits will be tough. 6. Roll or press dough 1/2 inch thick and cut with 2 inch floured biscuit cutter. 7. Brush with milk. Bake on ungreased sheet in middle rack of oven for 12-15 minutes until golden on top.
Bring the broth to a boil. Place couscous in a medium bowl. Pour broth over couscous with stirring. Cover and let stand for 10 minutes Add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. Fluff with a fork or chopstick. Serve warm.
Lightly grease a shallow, oven-proof dish (or use PAM). Melt chocolate w/marmalade & butter in a heat-proof bowl over just simmering water, stirring occ till smooth. (Choc mixture will be dark, glossy & approach a light pudding consistency). Allow choc mixture to cool till just barely warm to the touch (It will have taken on a jam-like consistency at this point). Generously spread the melted choc mixture over the brioche slices & arrange them in the dish so the slices overlap (See pic that will post after recipe is published). Beat the eggs, milk & cream in a lrg bowl. Pour slowly & evenly over the brioche slices & refrigerate for 30 minutes. Preheat oven to 350°F. Remove dish from refrigerator, sprinkle w/raw sugar & bake (tented) for 30 minutes. Remove tent & continue baking for 10-20 minutes till the custard has set lightly & the brioche slices are golden brown. Allow to sit till the baking dish is just cool enough to handle & serve warm. NOTES: I could not get individual brioches or a lrg brioche loaf, so I used a dense Italian bread. A less dense bread does work best as it allows for better absorption of the custard mix. The recipe does not tell you to do this, but I suggest lightly brushing the exposed crusty edges of the overlapping brioche (or bread) slices w/butter using a pastry brush when the tent is removed.
Using a large stock pot add diced carrots, onion and celery with 2 of the cartons of chicken stock (equals 64 oz) and 8 cups of the water and 1 tablespoon salted butter along with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder also 1 teaspoon sea salt and 1 teaspoon fresh coarsely ground black pepper. Bring to a boil then turn to just under medium high heat keeping at a boil for one hour. While chicken is boiling you can make the dough for the dumplings (After an hour remove chicken to cool. Once cooled tear into small bite sized pieces and add back to the broth.). To make the dumplings. Using a large mixing bowl whisk flour, salt, parsley flakes, onion powder and garlic powder. Add milk and eggs. Cut softened butter into pieces and add to flour mixture. Flour your hands then knead until a loose dough forms. Dough should still stick to your hands but easily come off. Divide dough in two and form 2 balls picking up all the loose pieces. Wrap each ball in plastic wrap (Glad or Saran) tightly and refrigerate for an hour (although the dough can stay in the refrigerator up to overnight). The chicken should be done cooking while the dough is resting so this would be a good time to take out and let cool so you can debone it then add it back to the pot. When you are ready for the dough lightly flour your surface and rolling pin. Dough might crumble a bit. just make into a tighter ball and roll the ball in the flour you've floured your surface with. Start to roll dough out to 1/4 inch. Using a pizza cutter or sharp knife cut dough into 1 inch pieces. Bring broth up to hard boil and add the last 32 oz box of chicken broth and the last 3 cups water. Start adding dumplings quickly. Make sure that all dumplings are dunked under the surface a couple times. Let boil but stir frequently to keep dumplings from sticking to each other or the bottom of your pot. Your chicken should have been added back to the pot by this time if you haven't already done so add it back now. Cook dumplings for 20 minutes. Take out one dumpling and test to see if it's done. It should be firm but still soft not gooey. Cooking time will vary due to thickness of dumplings. If not done at 20 minutes let cook an additional 10 minutes and check again.
Combine sugar and cornstarch in a small saucepan. Gradually blend in the lemon juice and then the water. Stir over high heat until mixture boils and thickens. Color as desired. Store the mixture in an airtight container in the refrigerator for up to 1 month. If it becomes too thick, stir in a tiny amount of water, a little at a time until gel reaches a pipe-able consistency.
PREPARATION: Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion. Sprinkel with with half garlic. Sprinkel with half Sundried Tomatoes. Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender. In a 6 quart Chrome Smart-Pot. Programmable Slow Cooker this recipe takes 2.5 hours to complete.
In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended. Add flour, beating until blended. Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter. Roll log in sesame seeds, coating completely. Wrap and refrigerate until firm, several hours or overnight. To bake wafers, preheat oven to 350 degrees. Cut chilled dough into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Press a pecan half in centre of each, if using. Bake 12-14 minutes or until edges and bottoms are golden. Remove wafers from baking sheets, cool on racks.
Crush Oreos in food processor or by hand until fine. Add melted butter to them and mix. Press into 13x9 pan to make crust. Soften the ice cream in a mixer until smooth, but not melted. Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed. Pour into pan and spread evenly. Let freeze for at least 2 hours or overnight. You may garnish with any kind of whipping cream or Cool Whip that you like!
Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes. Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through. Pour boiling water over couscous, cover and let stand for 5 minutes. Divide couscous among bowls. Serve spinach-chickpea mixture over couscous.
Prepare cake mix according to package directions. Crush biscuits into bite-size pieces and stir into batter. Add chocolate chips. Pour into pan and bake (according to package directions)!
Put celery in a saucepan and add boiling water to a 1/2 inch depth. Cover and boil 5 minutes (celery to remain crisp). Drain reserving cooking water and set celery aside. Saute apples and onion in butter in same pan until onion is transparent. Blend in cornstarch and curry powder, cook 2 minutes. Add 1/2 cup reserved water and cook 5 minutes. Add celery and pepper. Can be served hot or cold.
Warm the olive oil in a large skillet, over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon,scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.
Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside. Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
In small bowl blend together yogurt, 2 tablespoons dill, garlic, and 1 teaspoons lemon juice. Season with salt and pepper. Set aside. Heat 1 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoons dill, salt and pepper. Saute until browned and cooked through, about 5 minutes. Transfer to a bowl. Add 1 tablespoons oil to skillet and saute onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoons lemon juice. Stir until heated through, about 2 minutes. Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve.
Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.
In a bowl, mix well the onions, mint & flour. Add salt and pepper to your taste. Slowly mix in enough water to make a thick batter. Heat the oil in a deep frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. (The oil should be the temperature you need to fry chips etc). Drain the fritters well on kitchen towel and serve hot.
Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking. Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray. Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.
Mix all the ingredients in a small bowl. Serve with fruit pieces speared onto toothpicks.
Preheat oven to 350 degrees. Cook the spinach according to package directions; drain well. Combine with the black olives, pepperoni, mozzarella, garlic salt, and pepper. Roll out the pizza dough on a lightly floured work surface. Cut the dough into 12 equal pieces. Place a portion of the spinach mixture on each piece of dough. Close each piece of dough and seal to make a turnover. Brush each turnover with olive oil. Place on baking sheet. Bake for 30 minutes, or until golden brown. Serve immediately.
Select only the freshest and most unblemished violets. Place violet petals in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Line a colander with layers of rinsed cheesecloth(I use a clean terrycloth towel) and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets. Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup. near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda. VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. Yield: 2 quarts.
1. Heat a non-stick pan over medium-high heat. Saute pepper and garlic for 3 minutes or until softened. 2. Add Simply Potatoes. Turn so the potatoes are on the bottom, and the green peppers and garlic are on top. Saute until potatoes on bottom are brown (5 minutes, roughly). 3. Flip the potatoes again and spread the hot pepper jelly over the top. Cover and cook until jelly is melted (approximately 3 minutes). 4. Break up the potato mixture a bit. Top with shredded Gruyere. Turn off heat and re-cover. Let sit for approximately 7 minutes and, if desired, season and/or add toppings of your choosing. 5. Serve.
Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil. Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped. Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel. Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined. Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended. Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done. Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready. Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes. NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board. Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil. Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.
Place butter and oil in a 23 cm (9 inch) non stick frypan over low heat and cook until butter has melted; add onions to pan. Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized. Place eggs, cream and pepper in a bowl and whisk to combine; pour egg mixture over onions in frypan and sprinkle with cheese and thyme and cook frittata for 5-6 minutes or until it is almost set. To finish cooking, place frittata under a preheated hot grill for 1 minute; cut into wedges and serve with hot buttered toast or with a spicy chutney. Pumpkin Frittata - Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs. Blue Cheese and Potato Frittata - When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them, pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs. Antipasto Frittata - After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette), sprinkle frittata with cheddar and continue with steps three and four.
Heat oven to 230degC (459degF). Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft. Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter. Brush the tops with olive oil and scatter with sea salt, pepper and herbs. Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.