HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric. Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight). Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again. In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too). Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer. Heat cuke mixture up in a large pot, just to the boiling point. Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten. Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat. Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer). Tip right-side up; lids should seal in a few minutes.
In a large saucepan, mix sugar and water; heat to boiling. Add cranberries and cook until skins begin to pop. Remove from heat. While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix. Serve warm or room temp in a glass compote dish for best color display! NOTE: If you prefer sweeter berries, add more sugar. LEFTOVERS: Exquisite!
DAY BEFORE: Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using. 2 hours before your party: Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell. Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake. To bake: Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.
Preheat oven to 400 degrees F. Line a 9" pie pan with the dough and bake for 12 minutes. Let the pie shell cool. To make the filling, blanch, peel and slice the peaches. Place them in a bowl. Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches. Stir in the sour cream and half-and-half. Fill the cooled crust with the mixture. To make the topping, preheat the oven to 350 degrees F. Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon. Mix in the almonds and sprinkle the crumbs over the peach filling. Bake for 55 minutes.
In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper. Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm. Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon. Serve with rice and a glass of wine.
For Shrimp: Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet. Peel shrimp and devein, if desired. Sprinkle shrimp with salt and pepper; then dredge in flour. Saute mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon. For Cheese Grits: Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Add all ingredients into blender and process until smooth and creamy. Enjoy! I've been having this every morning with a wonderful ten-grain zucchini muffin (333213). Very filling and so good for you.
Melt hot pepper jack cheese. Add 1/2 to 3/4 c spinach, lightly steamed. Add 1/4 c pimentos. Stir ingredients together. Serve hot.
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours. Heat oven to 375 degrees F. Lightly grease cookie sheet. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice. In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often. Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat. In a large pot of boiling salted water cook the pasta al dente. Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together. Serve the hot pasta with grated parmesan, a piacere (if desired).
Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers. In a large bowl, combine first four ingredients. In another bowl, pour in milk and cereal and let set 3 minutes. Stir in the egg, applesauce, sugar and margarine. Add to flour mixture and stir in the cereal of your choice. Spoon batter into prepared muffin cups. Bake 20 minutes or until golden and done.
For the Lemonade Drop: Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium high heat and cook until sugar is dissolved and liquid is clear, about 3-5 minutes. Keep hot. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit for about 5 minutes, then whisk in the hot sugar and water mixture until smooth. Stir in the lemon juice, vodka and yellow food coloring. Transfer to a measuring cup or vessel with a spout. For the Pink Lemonade Drop: Place pink lemonade in a medium saucepan and bring to a simmer. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit about 5 minutes, then whisk in the hot pink lemonade until smooth. Stir in the vodka and pink food coloring. Transfer to a measuring cup or vessel with a spout. Place 20-24 2-ounce clear shot cups on a tray and fill each half way with the Lemonade Drop. Place in the refrigerator until mostly set, about 1 1/2 hours. Do not refrigerate the pink lemonade drop mixture. When the lemonade drop is set, fill the glasses almost to the rim with the pink lemonade drop. Use a thick wooden skewer or small spoon to cut through the set lemon jello, mixing to make a tie dye pattern. Return to the refrigerator until set, about 3-4 hours. Place 1/2 cup sugar in a strainer set over a bowl. Add the yellow food coloring and use a spoon or rubber spatula to mix into the sugar as it falls through the strainer. Mix the sugar in the bowl until it turns yellow. Dip the rind of the lemons in the sugar and place the lemon wedges on the edge of the cups to serve.
Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.
First cut chicken breats into small pieces. Next mix together ketchup, soy sauce, vinegar and sugar. Boil in small pan until hot. Then add cornstarch and water. Stir until thick. Add pineapple (and juice) to the sauce. Add chicken to the sweet and sour sauce and let it sit for atleast 45 minutes, the longer it sits the more flavor the chicken will have. Turn Rice Cooker on and add Rice and 4 cups of water, butter and salt. Rice should only take 20 minutes or so to cook. Once done, let it sit in cooker so that it doesn't get cold. Place deep fryer on stove and add vegetable oil. Turn on stove so that oil heats up. Next, add flour, cornstarch, baking powder, egg and 1 cup of water to a bowl. Mix with an electric beater. Batter should be thick. Remove chicken from sweet and sour sauce and add to batter. Once oil is hot, place chicken in deep fryer and cook it. Once chicken is cooked, place on a plate with rice and pour sweet and sour sauce over chicken. Serve!
Pudding: Cream margarine. Add sugar, eggs and mincemeat. Sift dry ingredients. Combine jelly, orange peel, juice and add alternately with flour mixture. Stir in 1 cup walnuts (optional). Pour into greased 10 inch tube pan. Bake in 325 degree oven for 80-90 minutes. Cool and unmold. (the mincemeat used in this recipe is canned mincemeat used for fruit pies, not ground meat). Sauce: Combine sugar, butter and cornstarch. Dissolve in water. Bring slowly to boiling point stirring occasionally. Cook until thickened. Remove from heat. Serve over pudding. If sauce has cooled at serving time reheat.
Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes. Add onions, carrots and Mushrooms, simmer for 15 minutes. Add potatoes and cook on low heat untill potatoes are nearly cooked. Add Stock cube and cubed corned Beef. Cook for a further 10 minutes, thicken if necessary. Serve with crusty Bread as a hearty soup.
Dry fry the coriander seeds until they are brown but not burnt. Grind seeds with the tumeric and chilli Toss stuff in it.
Heat oil in skillet on medium-high heat. Cut tempeh into 1/2-inch chunks. Stir fry tempeh until golden brown on all sides. Mix sauce ingredients (tahini, tamari, agave nectar, ground ginger, and water) in pot. Bring sauce mixture to a boil. Add tempeh into sauce and mix together, coating each chunk thoroughly. Reduce heat and simmer for 2-3 minutes until sauce thickens slightly.
You can use a food processor and first mince the garlic in the dry bowl so it's fine and uniform. (Hand mincing and mashing works fine.) Then add everything but the flour and 3 cups of the bullion. Process until uniform. Put the 5 cups of flour in a deep bowl. Add the bean puree and the other 3 cups of bullion. If you are not in the mood to stick your hands in and mix, a large rubber spatula works well to keep scraping and folding. Mix until there is no sign of flour. You can put all the of the flour and broth in an 11-cup food processor if you have one, but it makes for a pretty rubbery seitan. Different ways of cooking seitan lend different textures. You can wrap some of the seitan in foil, or wrap in cheesecloth to give it a denser, less porous texture that works well for browning in dishes like Fajitas. You can also make a more free-form seitan that works well in soups and stir frys. A favorite thing to do is make Texas-Style BBQ Brisket. Mix your simmer stock ingredients in a pot that holds at least 6 quarts. Arrange your seitan roasts in the pot so they all have similar contact with the bottom of the pan. It's great to have a wide pan that facilitates turning the roasts so they don't burn on the bottom. Simmer on very low heat for about 1 to 1.5 hours until the loaves are springy. You will know you are halfway there when you are able to turn a free-form loaf without destroying its form. Remove loaves from broth and inspect to make sure they look well cooked all around. It is a crowded pot. But hey, now you don't have to make seitan for another month. Save the leftover broth and "giblets" to make "Turkey" Soup or Dirty Rice.
Brew 2-3 cups of espresso or very strong coffee (I use my Bialetti stove top moka pot). Allow coffee to cool completely and stir in liqueur. Pull a 13x9 pan, a large bowl, and a small bowl out of your cupboard. Separate eggs, placing egg whites in the smaller bowl and egg yolks in the larger bowl. Beat egg white with an electric mixer until stiff peaks form. Do not over beat (or underbeat for that matter) the egg whites as this will ruin the consistency of the cream. Leaving the egg whites separate for the time being, add sugar to the egg yolks and beat until well blended. Then, add the mascarpone or ricotta and beat until creamy and well blended. Fold egg whites into the cheese mixture. Pour coffee mix into a bowl/container with a flat bottom large enough to accomodate one lady finger. I start with a pool of coffee about 1/4 to 1/2 of an inch deep. One by one, roll the lady fingers in the coffee. If you oversoak them the cake will be soggy and under soaking could lead to it being crunchy. If in doubt, do a test cookie. Soak the cookie, then cut it in half. If it has been soaked the correct amount, the outside will be brown and soft but the very center (where you have cut it) will still be white and firm. As you roll each lady finger in the coffee, line them up in the 13x9 inch pan. When the cookies don't fit comfortably, cut them (after soaking) to make them fit. When you have one layer of "cake", spread half of the cheese mixture evenly over it and place a second layer of soaked cookies over the cheese mixture. Top with remaining cheese mix. My grandmother garnishes her tiramisu by sprinkling cocoa powder over it but I use grated 60% dark chocolate and sometimes I throw some grated white chocolate on top of that. Place tiramisu in fridge and wait at least 6 hours before serving. Note: This recipe freezes well so you can save leftovers for later if need be.
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional. Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely. Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).
FOR CRUST: Combine crumbs and butter in medium bowl; mix well. Press crumb mixture onto bottom of 12x8-inch baking dish. FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk. Stir in coconut and rum extract. Arrange banana slices over crust. Spoon pudding mixture over bananas to cover completely. In medium bowl, combine pineapple and whipped topping; spread over pudding mixture. Refrigerate at least 30 minutes or up to 2 hours before serving.
In 3 quart pan melt butter and saute onion and garlic until onion is limp. Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque. Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times. Stir in cheese! Add salt to taste before serving.
Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered container and use as needed. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside. In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds. Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.
In large skillet, brown the beef and onions over low heat. Drain. Stir in salt & pepper. Stir in remaining ingredients. Simmer over low heat 15 minutes. May serve over cooked angelhair or other pasta (1# package is perfect).
Cream butter. Add sugar and beat until light and fluffy. Add egg yolks, unbeaten, one at a time, beating well after each addition. Add flour and mix well. Form into balls the size of a walnut. Roll in slightly beaten egg whites. Then roll in chopped almonds. Press 1/4 cherry into center. Grease baking sheet. Bake at 375 degrees for 35 minutes. Smaller cookies can be baked at 25 minutes. Enjoy!
Cook noodles according to directions on box. Combine all other ingredients. Fill each shell with about 2 tbsp cheese mixture. Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze. When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan. To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.
Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute. Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
Melt butter in large skillet. Add cabbage, apples, onion and bay leaf. Mix red wine vinegar, water and beer and pour over cabbage mixture. Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture. Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook. Remove bay leaf before serving.
MIX hash browns with half the cheddar cheese in a 9 x 13 inch baking dish. LAYER with the remaining cooked beef, corn, green onions and salsa; Top with remaining cheese. BAKE at 400F for 30 minutes.
Melt butter with olive oil in a deep skillet. Add garlic, shallots and mushrooms. Cook on med high for several minutes, until the mushrooms get darker. Add both broths, crushed red pepper and wine. Let boil for several minutes until reduced by at least 1/4. Add artichoke hearts and juice. Return heat to high, add shrimp and scallops. Lower heat and cover. When shrimp turns opaque, it is ready! Add the parsley and zest. Serve over pasta and sprinkle individual dishes with cheese. Salt and pepper as desired.
Cut chicken into quarters, rinse and dry. Put chicken pieces into a large sauce pan. Pour marinade over chicken, making sure all pieces are submerged. Bring to boil over medium heat,and boil for 20 minutes. While chicken is boiling in marinade, prepare grill for indirect method,at medium heat. When chicken is done boiling, add to grill, skin side down. -- DON'T THROW AWAY THE MARINADE!. Grill chicken until skin side is dark brown, approx 12-15 minutes(with lid closed). After chicken is browned to your liking, turn chicken, and cook until juices run clear(Approx 15-20 minutes). Brush chicken with remaining sauce during the last 10 minutes of grilling. This is perfect match to serve with Potato salad, and ICE COLD BEER!
In a frying pan, on low heat dry roast the cinnamon stick,cardamoms, cloves, cumin seeds, dried red chillies and the split peas. When the aroma is released from the spices remove them from the pan and allow to cool. Roast in the same way, the cashew nuts and poppy seeds, allow to cool. Grind all of the roasted spices together. Take the chicken and separate the legs from thighs and cut the breasts into two. Melt half of the butter in a pan and fry the onions, garlic and ginger for 5 minutes Remove from the pan by pressing the onions against the side of the pan to remove the butter. Allow to cool. In a blender mix together all of the roasted spices with the onions and yogurt till smooth. Put the chicken in a bowl and pour the liquidized mixture over it and refridgerate over night. Melt the remaining butter and add the garam masala fry 30 seconds. Add the chicken and the spices it was marinated in, fry for 6 minutes stirring to prevent sticking. Add the water and salt, bring to the boil, reduce heat and simmer covered for 30 mins till chicken is tender. Turn heat to medium and add the fresh coriander,mint and green chillies, stir and cook for 5 mins allowing the sauce to thicken a little. Serve with cumin seed boiled rice, and a mild vegetable curry.
Mix refried beans, taco seasoning and 1-2 T salsa. Spread in bottom of 13 x 9 inch pan. Spread sour cream on top of refried beans - take all the way to edges. Sprinkle corn on top of sour cream. Spread guacamole on top of corn and sour cream - take to edges of pan. Spread remaining salsa on top of guacamole - take to edges of pan. Sprinkle chiles on top of salsa. Cover entire dish with shredded cheese. Feel free to use whatever blend you prefer. Sprinkle sliced olives on top. Cover with plastic wrap and put in refrigerator. Take it out of fridge approximately 1/2-1 hour prior to ready to eat. Serve with tortilla chips.
Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan. Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil. Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted. Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce. Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon. Bake for an additional 10 minutes or until cheese bubbles and begins to brown.
For each cocktail, place 1 drop Angostura bitters on a sugar cube in the bottom of a chilled champagne flute. Fill with very cold champagne. Garnish with a squeeze of fresh orange juice, a drop of brandy, an orange slice and a cherry.
Preheat oven to 325 degrees Fahrenheit. Melt butter and pour into 9x13 pan. Sprinkle brown sugar over melted butter. Sprinkle pecans over sugar. Drain canned pineapple juice into a measuring cup. Place drained pineapple slices in pan. Cream eggs, vanilla, almond and shortening in large mixing bowl. Add dry ingredients incrementally and mix on low speed until blended. Add milk and beat mixture on medium speed for 4 minutes. Pour batter into pan. Bake for 45 to 55 minutes, until toothpick comes out clean . Cool 5 minutes and turn cake out onto a serving platter, pineapple side up. Serve with whipped cream or vanilla ice cream.
Combine brandy, creme de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.