HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pot bring to a boil the vinegar, salt and sugar to dissolve. Mix the beans and onion together. Put garlic clove in each jar, distribute herbs and seeds in the bottom of each jar and then the beans and onions. Add optional lemon zest per jar. Pack the jars fairly tightly, but be sure to leave 1/2 inch of headspace. Pour the boiling vinegar solution into each packed jar. Use a ladle or Pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar. Put the lids and rings on. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"). Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for. 5 minutes for 0-1,000 ft., 10 minutes 1,001-6,000 ft., 15 minutes above 6,000 ft. Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight. Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Give it a weeks time for the seasonings to be absorbed into the pickled beans. FYI- you can leave the beans whole as long as you leave the 1/2 inch headspace. BUT you will need more jars.
Preheat oven to 375 degrees. Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally. Remove the coconut from the tray to prevent it from burning and set aside. Sift both flours into a medium bowl. Add the sugar and desiccated coconut and mix through with a spoon. Put the beaten egg and coconut milk together in small bowl. Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth. Add in the three tablespoons of melted butter. Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that. Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden. Turn the pancake over and cook the other side. Transfer to a plate and cover with a tea towel to keep warm. Repeat with the remaining pancake batter, buttering the pan when necessary. Cut the bananas diagonally into thick slices. Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown. Sprinkle with the brown sugar and shake the pan gently until the sugar has melted. Stir in the lime juice. Divide the banana among the pancakes and fold over to enclose. Sprinkle with the toasted coconut and strips of lime rind.
Bring a large pot of water to a boil and add 2 teaspoons of salt. Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes. While the potatoes are cooking, heat the butter in a medium skillet. When melted, add the garlic. Cook over low heat just until the garlic starts to turn light golden brown. Take care not to burn the butter. Take the pan off the heat and set aside to cool. When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste. Form the mixture into pancake patties. Place in skillet with 1 teaspoons oil or butter and cook on each side for about 1 to 2 minutes over medium-high heat, until a bit crisped on both sides. Serve and enjoy!
Arrange washed salad greens on serving platter . Top with onion and pear slices. Crumble cheddar cheese over salad and sprinkle with nuts over top. Drizzle with salad dressing. To make Pecans: Melt butter in frying pan and add pepper and maple sugar. Toss pecans in butter mixture until coated well. Spread nuts out evenly on flat baking sheet and roast at 350F for 15 minutes, or until lightly toasted, stirring every 5 minutes. Remove from oven and cool on wire rack. To make Maple Dijon Dressing: Combine all ingredients. SHAKE WELL. Store in refrigerator , shake before serving.
Mix all the ingredients (except brandy) together in a saucepan. Heat until steaming, stir in brandy. Serve hot over ice cream.
In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro. Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes. In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels. You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes. Garnish with cilantro leaves and serve with salsa.
Preheat oven to 375°F. In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy. In a separate bowl, combine the flour, baking powder, and sugar. Mix in the Crisco until it turns into small pieces. Add the egg mixture and combine (dough will be thick and sticky). Lightly grease cookie sheet. Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high. Place logs on the greased cookie sheet about 4 inches apart. Bake for approximately 15 minutes or until lightly browned. Remove from oven and slice diagonally. Lay cut side down in tray and bake about 10 more minutes. I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.
Preheat oven to 350° F. In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. Add wet to dry and mix until just combined. It should form a very soft dough. Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn't crucial. The dough should sit just below the rim of the pan. Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts.
Add ingredients and shake over ice. *The taste is very tropical tasting. Be careful you do not taste the alcohol but it's definately there! When it says filled with, I always put juice until 3/4 of the shaker. Or until half the shaker if the glace is not there yet. GourmetMomma did it in a Highball glass. She used 1/2 cup pineapple juice and 1 ounce of cranberry juice.
Layer the pork chops and onion in a 3 1/2 quart slow cooker. Stir the soups in a small bowl, then pour the soup mixture over all. Cover and cook on low for 8 -9 hours or till pork is fork tender.
Preheat oven to 350 degrees F. Combine crushed wafers and melted butter. Press into a greased 8" square cake pan. Sprinkle with chocolate chips, then nuts, coconut, and cherries. Pour condensed milk over everything. Spread lightly. Bake about 30 minutes at 350 degrees F. Cool and cut into bars.
In a large bowl, mix together the flours, salt, and italian seasoning. Make a well. Whisk eggs, water, and olive oil together and pour into well. Mix untl a ball is formed. Turn out pasta dough onto a floured surface and knead for 1 to 2 minutes. Wrap in wax paper and let sit for 20 to 30 minutes. Cut into 6 seperate pieces and roll out to desired thickness or use a manual pasta machine. Cook in boiling salted water for 6 minutes.
Mix all ingredients in a bowl with hands. Bake in a loaf pan at 350 degrees F. for 1 hour. Drain off fat and bake a minute or two longer.
Boil the eggs and once done cut them to petite diced form. Dice the tomato to a petite size. Finely chop the onions, serrano peppers, garlic and the cilantro. In a flat pan add 2 tbsp of oil and once heated saute (on medium heat) the onions till golden brown and then add the rest of the ingredients (except cilantro and the tortilla) stir fry for 5-8 minutes and you should smell the strong flavors by that time. Add the chopped cilantro to the cooked filling. Remove from heat and we can now use this mix as filling for the rolls. You can use any kind of roll for this but since I wanted to use items readily available I recommend flour tortilla. Fill the tortilla with the egg filling and roll it up and use some water to secure the edges of the tortilla. Once done with the above step we are ready to deep fry these rolls. Fry them till they are crispy and golden brown. Remove and place on paper napkin to remove excess oil. Serve hot with ketchup or even better with your favorite chutney.
Mix first 4 ingredients in medium sauce pan, bring to boil cook stirring for 2 minutes. Remove from heat, stir in marshmallows. Beat in powdered sugar and vanilla.
Preheat oven to 350 degrees. In a mixing bowl, combine sour cream and cream cheese until smooth. Add garlic powder, then spinach and mushrooms. Separate dough into 6 rectangles on an ungreased baking sheet. Seal seams by pinching dough. Place 1/2 cup mixture on each square. Pull 4 corners of dough to the top and twist to seal. Seal edges by pinching. Brush with melted butter and sprinkle with bread crumbs. Cook for about 20 minutes or until golden brown.
In a large soup pot melt butter, add shallots, garlic, cabbage, ginger, winter savory, lemon thyme and apples. Season with salt, white pepper and saute 4-5 minutes or until cabbage is tender. Add 1/4 cup Apple Pucker and reduce by half. Add vegetable stock,chicken stock and bring to a boil. Reduce to a simmer for 20-minutes covered. Add Apple Pucker and simmer for 5- minutes. Remove from heat, discard bay leaves, reseason with salt and white pepper to taste. Serve soup in warm bowls. Garnish: Diced Granny Smith Apples.
In a large nonstick skillet cook chicken tenderloins until lightly browned. Leave chicken in skillet and add water, bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons. Fold in sides of tortilla and roll up.
In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely. With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rose Champagne, the cooled syrup, and fleur de sel. Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer. Continue to rake the mixture every 30 minutes or until it's firm and granular. Spoon Frose into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!
For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl. Beat until mixture is smooth. Add remaining flour. Mix until mixture resembles coarse meal, but holds together when pressed into a ball. Add water if necessary. Divide into two parts. Grease a 9-inch pie pan. Roll out one part of dough to fit the pan. Set aside. For filling, melt 2 tablespoons butter in each of two skillets. Add onion slices to one and potato slices to the other. Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp. Spread half the cheese into bottom of the pastry lined pan. Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt. Repeat layering. Roll out top crust. Arrange over filling. Seal edges. Brush with egg-milk mixture. Pierce vent holes. Bake at 350 F until golden, about 30 minutes.
**Preheat oven to 425 degrees**. 1. Mix all dry ingredients together in bowl [includes flour(self rising or all purpose), salt, baking powder, and sugar]. 2. Cut small pieces of butter or shortening into the dry mix. With a fork mash the pieces of butter or shortening into the mix well so that it all becomes small crumbles. 3. Add in the milk and beaten egg. 4. Stir mixture until dough forms. 5. Place dough on lightly floured board and knead dough. 6. Cut dough with a biscuit cutter or use a glass that is floured. 7. Place biscuit on a baking sheet or a thin pan about 1/2 inch. At this point you can add melted butter on the top of the biscuits. 8. Put biscuits in the oven for 10 to 15 minutes(or until they are golden brown).
Heat a large skillet over medium heat. When hot, add 4 teaspoons of oil to pan and swirl to coat. Place eggs in carefully and cook until the white has become solid, about 1 to 2 minutes. Sprinkle the eggs with salt, pepper, and about a tablespoon of cheese for each egg. Swirl the remaining olive oil on the top of the cheese. Carefully turn eggs and cook until yolk is of desired doneness, about 1 minute. Serve immediately. (Makes 4 servings).
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt. In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour. Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour. Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil. When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats. Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
In a large skillet, heat the oil over a medium heat. Add the bell pepper, jalapeno, red onion, and garlic. Cook, stirring, until tender, 6-8 minutes. Stir in black beans, cumin and coriander. In a small bowl, combine the tomatoes, brown sugar, worcestershire sauce, and as much tabasco sauce as you would like (depending on your preference of spiciness). Add to the black beans; simmer for a few minutes. Stir in the lime juice. Spoon bean mixture onto half of a crusty roll, top with cilantro, pickles and sliced avocado. Cover with the other half of the roll and enjoy :).
Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets. Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour. Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway. Remove from grill, drizzle each fillet with a little olive oil and serve immediately.
Place 1/2 of bread in greased 13 x 9 x 2-inch baking dish. Sprinkle with 1/4 cup each walnuts, apples, blueberries. Top with remaining slices of bread. In medium bowl, beat eggs, half-and-half and 1/4 cup of maple syrup with whisk until blended. Pour over bread. Cover and refrigerate at least 6 hours or overnight. Heat oven to 350°F Bake uncovered 30 to 35 minutes or until deep golden brown. Cut between bread slices. Top servings with remaining walnuts, apples and blueberries. Serve with remaining 1 cup maple syrup.
Preheat oven to 350 degrees F. Mix all the ingredients together until well combined. Spoon the mixture into a greased bread pan and smooth the top. Bake for 1 hour, or until golden brown and the loaf appears done. Cool on a rack. May be served with a topping spread made of Cream Cheese with finely chopped chilli and coriander through it. Enjoy! P. S. You just have to have a beer with this damper!
In a 2 quart slow cooker, combine peanut butter, both kinds of milk, chips and butter, mix well. Cover and cook on low for 3-4 hours or until smooth, stirring once during the cooking time. Arrange dippers on a platter around the fondue - apples, banana, marshmallows, graham teddy crackers, etc. You can then roll the dippers into crushed nuts if desired. Note - If the fondue is too thick, stir in a bit more milk.
Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder. Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better. Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot. Place seasoned pork roast into crock pot atop soup mixture. Pour second can of golden mushroom soup over pork roast. Cover the pork roast with the sliced/halved mushrooms. Pour can of beef consomme over mushrooms. Season mushrooms to taste with salt and black pepper. Cook on low setting for about 8 hours. Remove roast from crock pot (it will be very tender). Use the juices in the crock pot as gravy for the pork roast and mashed potatoes. You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).
Preheat oven to 425. Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes. Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil. Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl. Add eggplant mixture, yogurt, salt and pepper to potatoes.
Preheat oven to 350°F. Heat oil in a medium skillet; add onion and chilies. Cook until softened, about 5 to 7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more. In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray. Spread 1/3 of the rice/bean mixture. Top that with 1/2 of the ricotta cheese. Top that with 1/2 of the Monterey jack cheese. Repeat, ending with the rice/bean mixture. Cover and bake for 30 minutes. Remove from the oven; cover casserole with the salsa. Sprinkle evenly with cheddar cheese. Bake 5 to 10 minutes more, until cheese is melted and lightly browned.
Preheat oven to 350 degrees F. Put chops in a shallow baking dish. Sprinkle with salt. Bake at 350 for 15 minutes, uncovered. In the meantime, prepare stuffing mix according to instructions on the box. Cover each pork chop with the stuffing. Top each with 2-3 tbsp. applesauce. Bake, uncovered, 1 hour at 350 degrees F.
Saute onions, shallot, garlic and jalapenos in olive oil on medium heat. Increase temperature to medium high or high, add vegetable broth, water, taco seasoning, cilantro, and black pepper, allow to simmer for 5-10 minutes. Add all beans, and additional water as needed. Beans should be totally covered by liquid, bring to boil and then reduce resulting in a mild simmer, allow to simmer for ~1.5 hours, stirring and adding water as needed. Add chopped kielbasa, and rice. Again all ingredients should be covered by liquid, add water as needed. Simmer for an additional hour stirring and adding water as needed.
For Brownies: Preheat oven to 350°F. Grease an 8in square baking pan. In a large bowl, whisk together butter, sugar and vanilla. Whisk in eggs until well combined. In med bowl, stir together flour, cocoa, baking powder and salt. Gradually stir flour mixture into egg mixture until well combined. Spread into pan. Bake 35-40 minutes or until toothpick inserted in center come out clean but with crumbs attatched (brownie may sink in center). Do not overbake. Cool completely on wire rack. Frosting: Meanwhile, melt chocolate, butter and water in a small saucepan over low heat, stirring occasionally. In a small bowl, stir together icing sugar and salt, stir into chocolate mixture. Stir in vanilla. Cool until frosting thickens slightly (about 30 minutes.). Spread frosting over cooled brownies.
***I use 3 cups of cut up frozen mangoes from Trader Joes, defrost them in the microwave, and dice them.***. Preheat Oven at 350* Grease square baking pan. Combine Flour, Baking Soda, Baking Powder, Salt and Ginger. Add 1 c butter, mango & egg yolks & whip well. Pour batter into pan and bake for 35-40 minutes. 5 minutes before done -- cut up 1/8 butter and place evenly over the top for a buttery crust. Done when you poke a knife in the middle and it comes out clean.
BIDGETOWN POTATOES. Boil potatoes with skin on. After potatoes are cooked and cool enough to handle, peel and dice. Melt butter in heavy skillet. Add potatoes, onion, poultry seasoning, salt and pepper to taste. Saute over very low flame until brown. Serve with Shrimp Scampi. SHRIMP SCAMPI. Cook the shrimp in boiling water with lemon half. After the shrimp is cooked and cool enough to handle, shell and devein. Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder. Marinate the shrimp in this mixture for approximately 35 minutes. Melt the butter in a heavy skillet. Dip the shrimp in flour and fry until golden brown. Serve with Bridgetown potatoes.
wrap bacon and potatoes in tin foil. Place on cookie sheet to catch drippings. Bake at 350 for 2 hours and then let sit out still in the tin foil for 30 minutes before serving.
Bring the water to a boil in a medium-size pot with a lid. Add the rice, give it a stir then put the lid on and reduce the heat to a simmer. Cook the rice until tender, about 18 minutes. Once it's ready, fluff the rice with a fork and stir in the scallions. When the rice is about halfway done, place a large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. While the pan is heating up, grab a small bowl and combine the hot sauce, lime juice, honey, tamari, vinegar, tomato sauce and cornstarch, stirring to dissolve the cornstarch. Set the sauce aside. When the pan is searing hot, add in the pork and cook the meat until caramelized, 3-4 minutes. Add in the garlic, ginger, peppers and onions, and stir-fry the meat and veggies for 2 minutes more. Add in the pineapple and reserved sauce, and stir everything together. Bring the sauce to a boil and allow it to cook for 1 minute to thicken up. Season everything with some ground black pepper and serve the sweet and sour pork over the scallion rice.