HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dried beans and grains in a large bowl, add water to cover, and let soak for 8 hours. Wash greens and herbs well. The best way to do this is to soak in cool water and swish leaves around. Let sit for a couple minutes and lift out into a colander and rinse with water. Repeat a couple more times to remove any dirt. Allow to dry well. Chop all in batches in food processor and set aside. After 8 hours, pour off water from beans and grains. Transfer beans and grains to a large pot and add water to cover by two inches. Place over high heat and bring to a boil. Once it comes to a boil, skim off all the foam possible. Once the beans begin to soften, add garlic and ginger. Season with a couple teaspoons of salt. Once the beans are halfway cooked, add green and herbs. Season with pepper. Prepare onions. Cut onions in half once lengthwise and once crosswise to form quarters. Thinly slice into short slivers. Heat oil in a large skillet and fry onions until golden. Strain onions to remove excess oil. Set aside a couple tablespoons for serving. Add remaining onion to pot with beans and greens. If liquid in the pot is running low, add boiling water to keep the mixture loose. Ideally, the water will be two inches higher than the beans in the pot. Simmer beans and greens mixture for 20 minutes. Add noddles to pot and simmer 30 minutes until all ingredients are cooked through. Season with salt and pepper to taste. Add boiling water if mixture is too thick. The soup should be rather thick, but it should remain pourable. To serve, top with whey or sour cream, fresh or dried mint fried in olive oil, minced garlic fried in olive oil (do not let it gain color or it will be bitter), and fried onions.
FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before. In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight. Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour. Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture. Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary. BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour. TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed. This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed. MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12. Delicious & Dependable Slow Cooker Recipes.
Set toaster oven on "toast" and place a slice of bread and a slice of tomato inside. After the bread is browned as much as you like it (I like mine VERY dark as you can see in the picture) flip it over. Leave the tomato. After the second side is done, take the tomato and bread out of the oven and set it to "broil.". At this step i also like to remove the skin from the tomato slice but that it optional. Place tomato on bread and spread cottage cheese on top. Sprinkle with chili powder. Place under the broiler and broil until cottage cheese starts to melt.
Cook pasta according to package directions except omit salt; drain. Set aside and keep warm. Meanwhile, in a medium saucepan combine tomatoes, green pepper strips, tomato paste, chili powder, salt, garlic powder, and cumin. Bring to boiling. Reduce heat. Cover and simmer for 3 minutes. Stir in kidney beans. Stir together water and cornstarch; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve tomato mixture over hot pasta.
Preheat oven to 220 deg Celsius. Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer. Sprinkle chops with rosemary and then top with the garlic. Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven. Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes. Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone. Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.
Vinaigrette, combine lime zest, lime juice and shallot in small bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit of salt. Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting seasoning and amount of vinaigrette without causing sauce to pool. Serve immediately.
Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved). Cool and add in jalapeno, ginger and garlic. Quarter the turnips and slice thin and place in a medium glass bowl. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld. Will keep up to one week.
Preheat the oven to 160 C. Whisk all the ingredients, except the strawberries or oranges, together until well combined. Divide the mixture between 6 individual ovenproof dishes or ramekins. Place dishes on a baking tray and bake for 25-30 minutes or until just set. To test, gently shake the tray to see how firm it is. It will continue to set as it cools down. Turn off the oven and allow to cool down in the oven. Refrigerate and allow to cool completely. Serve cold with 2-3 strawberries or orange segments per person.
Preheat oven to 350°F. Combine cake mix, eggs and oil and mix well. Add one cup of any of the additional ingredients and blend them together. Bake for 10 minutes or until done. Note: if using chocolate kisses, just place a kiss in the center of each cookie. Yummy!.
Remove the peel of two lemons with a zester. Mix the peel with one cup of granulated sugar that has been ground well in a blender. Store in a sealed container in the refrigerator . Add to tea or cakes.
Preheat oven to 350*.Lightly oil a baking sheet.set aside. Combine flour, dry milk, garlic powder and sugar. cut in meat drippings till it resemble coarse meal -- Mix in eggs, and add enough water to form a ball. Pat dough onto cookie sheets -- to 1/2" thick. Cut out with desired cutters or knife. Remove scraps. Bake 25-30 minutes. Cool in pan on wire rack 5 minutes. Remove to rack to cool completely.
Lightly oil a 5 x 9 inch cake pan and line with plastic wrap. Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content. In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan. Set aside. In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved. Remove from the heat and add the yogurt, stirring until smooth. Pour this into the baking dish. cover and refrigerate until set, about 6 hours. Gently unmold, and cut into 32 cubes. Set aside. Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.
Rub the lamb with the cut side of the garlic cloves. Discard garlic. In a mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat. Cook 15-20 minutes (for medium-rare) turning occasionally. Or cook until it reaches your preferred doneness. Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm. If desired serve with lemon wedges.
Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon). Preheat oven to 350 degrees and prepare mini muffin pan with paper liners. Stir brownie mix, water, oil and eggs until well blended. Fill muffin cups 3/4 full with batter, use the medium scoop for less mess. Bake 20 to 22 minutes or until tooth pick comes out clean. Cool completely before glazing. Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes. Spoon mixture over brownie and add sprinkles.
Add half of the boiling apple juice to each of the Black Cherry and Lime gelatin mixes in separate bowls; stir 2 minute until completely dissolved. Pour each mixture into 9-inch square pans sprayed with cooking spray. Refrigerate 40 minute or until firm. Cut gelatin into 1/2-inch cubes. Refrigerate until ready to use. Meanwhile, sprinkle unflavored gelatin over cold water; let stand 5 minute or until softened. While gelatin is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatin; cook and stir 2 minute or until sugar is dissolved. Cool 5 minute Whisk in yogurt until blended. Refrigerate 35 minute or until thickened but not set. Gently fold Jello cubes into yogurt mixture and pour into a Bundt pan, which has been sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmold dessert just before serving. Substitute 1 container (16 oz.) Sour Cream for the yogurt. Prepare using your favorite combination of fruit juice and Jello, such as orange juice and Strawberry Jello.
Brown meat, breaking the pieces and stirring (about 5 minutes). Add corn, water, tomatoes and seasonings. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes.
Puree the watermelon, honey and mint quickly -- do not over blend. Pulse in the yogurt and cinnamon until just smooth. Transfer to serving glasses.
Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate. Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes. Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside. Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil. Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours. Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary. Serve braised beef with onions and sauce.
Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time. On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough). Twenty minutes before baking time, preheat the oven to 350°F If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Allow to cool before slicing or eating.
Cut chicken wings between joints. This will make them nibble size. Wash chicken nibble throughly and let it dry in a seive. In large bowl, mix flour, salt, cayenne pepper & garlic powder. Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated. In a Wok, heat enough oil to deep fry nibbles. When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl. Once all chicken is cooked, drain oil from Wok and clean with paper towel. Curry Sauce. On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly. Now add chopped orriandar and stir for another minute. Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated. Ready to serve :-).
Heat oven to 350. Grease 15x10x1-inch jelly roll pan. In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base. In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator. Tip. for easier cutting, remove from refrigerator 20 minutes before serving.
Brown beef with onion. Add taco seasoning and 1/4 cup water, boil 10 minutes. Cool beef. Layer lettuce, corn chips, beef, and cheese. Add tomatoes, olives, and other toppings if wanted. Top with creamy french and enjoy!
Chop the onion very finely and place in a bowl. With a zester peel away the zest of the lime in thin strips. Add to the chopped onion. Cut the lime in half and add the juice from both halves to the onions and lime zest mixture. Set aside so that the lime juice can soften the onion. Cut the cauliflower into florets. Tip the tomatoes into a pan and add the peppers (or chillies) and sugar. Heat gently. Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp. Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish. Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top. Sprinkle with the feta, which should soften a little on contact. Serve immediately, sprinkled with chopped fresh flat leaved parsley.
In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min). Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through (5 to 6 min).
Preheat oven to 250 degrees F. Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Put together Bean Goop: In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans. Yield: about 1 quart. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.
Toss chicken wings with Shake n' Bake Original coating mix in bags. Cook wings at 400 degrees F for 30-35 minutes or until done. In large bowl, toss still-hot wings with caesar dressing and sprinkle with fresh parmesan. Voila! Done!
There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess. Heat oven to 350 degrees F. You may need to adjust here or there. Cream lard, and brown sugar together. Mix in 1 egg, molasses, and sour milk. Add slowly flour and baking soda. Either drop by teaspoons or make little balls. Beat second egg in separate bowl and brush over the tops before baking. Bake 10-12 minutes.
1) Peel and dice the carrots finely or mince them. Put them into the container you plan to keep the tuna salad. 2) Chop the white ends off the celery stalks and dice them to 1/2-1/4 inch in size. Put them into the same container. 3) Add the tuna into the container. Mix in the mayonnaise evenly until everything is coated. 4) Add salt to taste (depending on your taste) Serve on top of crackers, bread or alone.
Throw all the ingredients in a crock pot; stir. Cook on high for 6 hours. Notes: You can throw in half a jar of salsa if you like, whatever you find handy in the kitchen. If you do not have crockpot, it works fine on top of the stove.
Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth. Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency. Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour. To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm. In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat. Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely. Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature. To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator. To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.