HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree. 2. Pour the veggies into a large bowl and add your salt. Cover with water and let stand out of the way for about 5 hours. 3. After you have let them sit for the desired time, drain well, pressing the mixture to remove all the liquid. This part takes a little while, but be patient -- you will love the results! 4. Combine the remaining ingredients in a large saucepan, and bring to a boil. Be careful not to take to deep a breath over the pot, the vinegar smell will get strong for a little bit. 5. Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes. 6. Pack into hot, sterilized jars leaving 1/2 inch head space, always remembering to clean the rim of each jar to remove any relish that may prevent the jars from sealing properly. Process in a water bath canner for 10 minutes.
Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls. To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove. Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.
Combine dry ingredients and liquid ingredients in separate bowls. Add liquid mixture to dry mixture, stirring until combined. Let set for 5 minutes. Pour 1/4 cup batter onto hot non-stick griddle. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.
Preheat oven to 350°F. Put broccoli and pepper into a saucepan, add 3/4 cup water and most of butter. Simmer for 5 minutes or until broccoli is just tender. Use remaining butter to grease a casserole dish. Whisk the eggs and milk in the casserole dish and mix in 3/4 of the cheese. Season with salt and pepper to taste. Stir in broccoli and peppers with 1 spoonful of its cooking juice. Blitz the bread to make crumbs and then mix crumbs with remaining cheese. Sprinkle over the top. Bake for around 20 minutes or until the dish has set and the top is golden.
Cook onion and celery in butter until tender; place in crock pot with stuffing mix, craisins, and chicken broth; mix well. Skin chicken and trim of fat (if desired); brown chicken in skillet then place on top of stuffing in the crock pot. Operate crock pot on low for 5-6 hours, or until chicken is cooked through.
Preheat the oven to 140°C Wash two or three jam jars in hot, soapy water, then rinse and put in a warm oven to dry, or wash on a hot dishwasher cycle, then keep warm. Put two plates in the freezer ready to test for setting. Put the rhubarb, sugar, vanilla and orange juice in a large, wide-based pan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and bring to the boil. Boil rapidly for 10 minutes, then test for setting. To do this, put a teaspoon of jam on one of the chilled plates, then push it gently with your finger. If the surface wrinkles, the jam is ready. If not, boil again for 2 minutes, then retest. Repeat until it's ready. Skim any scum off the surface and remove the vanilla pod. Leave the jam for 15 minutes, then pour into the jars. Cover with jam pot covers, following the instructions on the pack.
Saute vegetables in skillet with butter or oil until tender. Remove from pan and add eggs. Scramble fry until cooked and then add sour cream and salsa. Add rest of the ingredients, saving one cup of cheese for the topping, and heat through. Spoon about 1/2 cup of mixture into center of tortilla and roll up. Place seam side down in a casserole. Repeat until all tortillas are filled. Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes. Serve with salsa and sour cream. These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.
mix ingredients in a small bowl. drop by rounded teaspoons onto cookie sheet. bake at 350 degrees for 12 minutes or until set.
In a large bowl, toss together all of the veggies. In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar. Pour the dressing over veggies; toss to caot well.
Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill. Meanwhile, combine in a large bowl mayo, Miracle Whip(R), mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
slice the bread in half lengthwise, nearly all the way through. Carefully open the loaf and spread the garlic on one of the cut sides. Drizzle the olive oil on both sides. Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread. Sprinkle with salt and pepper to taste. Close the loaf and wrap in tightly in plastic wrap or aluminium foil. Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours. Slice and serve.
Cook the noodles in a large saucepan of boiling, salted water with 1tsp cooking oil, until just soft (about 7-10 minutes). Grate the cheese, or chop it finely into very small cubes. Drain the noodles, return to the hot, dry pan and shake for a moment in the pan over the heat, to dry them and keep them hot. Remove from the heat and stir in the cheese and the butter. Season with the salt and pepper and pile onto a hot dish. Serve at once.
Preheat oven to 425°. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, orange juice and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving for best results!
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes. Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes. Use 1/4 of this filling for each omelet, preparing recipe according to instructions. Whisk eggs, water, salt and pepper in a medium bowl. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes. Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese. ALTERNATIVE COOKING OPTION:. Pour entire contents into pan after mixed. Once cooked, divide into four equal pieces. Seems less time consuming this way.
Prepare vegetables and put to the side. Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!
Preheat oven to 350 and grease 13x9 pan. Mix 1/2 cup flour with baking powder & salt. Set aside. Melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour/baking powder mixture (EXCEPT the chocolate chips) until just mixed. Do not beat, just stir slowly until combined, scraping down sided as needed. If you are using the mini chocolate chips, stir them into the dough by hand. Spread into greased 13x9 pan. Sprinkle with chocolate chips and press them gently into the dough. Bake at 350 for 20 minutes, until edges turn brown.
Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes. Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer. Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil. Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids. Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.). Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes. Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.
Preheat oven to 350degrees F. In medium bowl, combine beef, pork, wheat germ, 1/2 cup hoisin sauce, onions, water chestnuts, celery,pepper flakes, basil,garlic, egg, and salt. Mix thoroughly,but lightly. Shape into loaf and place in greased loaf or meat loaf pan. Bake 40 minutes or until center is no longer pink (160F). Combine ketchup and remaining half cup of hoisin sauce; Spoon over top the last 5 minutes of baking.
Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette. Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .
Prepare fruit and refrigerate separately up to one day before using. One hour before serving, toss fruit with PAMA, mint and add sugar to taste. Refrigerate until serving. To Serve: Put fruit into parfait or tulip glass and add a sprig of mint.
Preheat oven to 350°F. in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes. Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat. In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper. Gently pour egg mixture over mixture in skillet. Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely). Turn on broiler and finish cooking for 3 minutes or until lightly browned and set. Sprinkle with paprika and serve.
METHOD FOR SAUCE: In a large frying pan over medium heat, heat oil; fry onions until soft, about 10 minutes. Put half the onions in a small bowl; set aside for chicken balls. Add garlic to onions in pan and saute for 1 minute. Add tomatoes, tomato paste, sugar and oregano plus 1/2 cup water. Cover and simmer for 10 minutes, stirring occasionally. METHOD FOR THE CHICKEN BALLS: Add ground chicken, apple, thyme, Parmesan, breadcrumbs and salt and pepper to reserved onions. Mix well. With floured hands, form about 20 teaspoon-size balls. In a large frying pan on medium-high, heat oil; brown chicken balls on each side. Transfer to sauce and simmer uncovered for 8-10 minutes. Drain and toss weith cooked spaghetti. Sprinkle with parsley.
Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt. Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon. Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top. Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices. Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt. To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).
Wash, drain and chill all of the greens. Remove the core from the radicchio, cut into quarters and chill. Cut the prosciutto into strips and set aside. Shave the Romano into thin pieces and place in a large salad bowl. Add the greens, radicchio, prosciutto, black pepper and oil. Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.
Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for 1/2 an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and saute for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add 1/4 cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.
Preheat oven to 350°. Grease 8x8 baking pan. In a smal bowl, mix first 3 ingredients. Stir in melted butter until well combined. Reserve 1/3 cup mixture. Pat the remaining mixture into pan. Bake 12 to 15 minutes. Beat cream cheese and sugar in mixer bowl at medium speed until smooth. Beat in remaining ingredients. Pour over baked crust, sprinkle on remaining crumbs. Bake 25 minutes until set. Cool on wire rack. When cool, cut into 2 inch squares. Cut each square in half diagonally. Store in refrigerator.
Drain and coarsely chop artichoke hearts. Mince white and green parts of green onions. Set aside some green onion for garnish. Combine all ingredients and mix well with wire whip until thoroughly combined. Heat in double boiler on stove top until 160 degrees or hot to the touch, or heat in microwave on high for 2 minutes by 30 second intervals stirring between heating. Do not boil. Serve with garlic toasted beer bread or fresh vegetables.
Cook bacon til crisp and drain, reserving 2T drippings. Crumble bacon and set aside. Cook onion in drippings until tender. Add with bacon to beans, then add rest of ingredients and mix well. Baked uncovered at 325 degrees for approximately 1 hour.
Preheat oven to 425 degrees F. Mix together the syrup, mustard, oil, salt, and pepper. Toss together with vegetables on a large baking sheet. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.
Preheat oven to 350 degrees. Saute onion and mushroons in butter. Add rice, consomme, water, salt, pepper, parsley, and garlic powder. Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.
Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*. Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup. Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies. TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake. Pillsbury The Complete Book of Baking.
Cream butter (a combination of half butter and half margarine works best) and sugars; add molasses, maple extract, and eggs; beat well. Combine flour, baking powder, cinnamon, and salt; add to dough; stir in oatmeal and crisp rice cereal. Drop heaping teaspoonfuls of dough onto greased baking sheets. Bake at 350 for 8-10 minutes until light golden-brown. Cool 2 minutes on baking sheets; remove cookies and cool completely on rack. Store cooled cookies in sealed container to preserve their chewy texture.
Preheat oven to 325 Degrees Fahrenheit. Grease and flour a large tube pan. In a large bowl, beat Margarine and Sugar until light and fluffy. Beat in Egs, one at a time. Beat in Vanilla. Slowly add Flour, beating until well mixed. Pour batter into the prepared pan. Sprinkle lightly with powdered sugar and nuts if desired. Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Enjoy!
Dissolve gelatin in boiling water. Add vinegars, salt and cold water; chill. When syrupy in consistency, fold in vegetables. Pour into any desired mold, either loaf or ring. Chill until firm and unmold on salad greens; serve with dressing of your choice. Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.
For cake: In a small bowl, combine the milk and the poppy seed. Let stand for 1 hour. Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray. Set aside. In a small bowl, combine flour, baking powder and salt. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar and the vanilla. Beat till well combined. Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined. In a medium bowl, with a clean beater beat the egg whites till stiff peaks form. Gently fold beaten egg whites into batter. Pour batter into prepared pans. Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the layers from pans. Let cool completely on wire racks. Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch. Stir in the milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Add egg mixture to milk mixture in pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in the vanilla. Transfer to a bowl. Cover the surface with plastic wrap and chill till completely cool, but don't stir. To assemble the torte, split each cake layer in half horizontally. Place one bottom layer on a serving plate. Spread with 1/3 of the filling (about 1/2 cup). Repeat for 2 more layers. Place last cake layer on top. Beat whipping cream and the sugar together till mixture is spreadable. Spread over the sides and top of cake. Cover and chill up to 2 hours before serving.
Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line. Microwave butter on high for 1 minutes or until melted. Add sugar and milk: mix well. Microwave on high 5 minutes, stir after 3 minutes. Stir well, scraping down sides of bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand 2 minutes. Add chocolate chips and stir until melted. Add marshmallow creme and vanilla, mixing well. Add nuts stirring well. Spread into a well buttered 9x13-inch dish. Cool at room temperature; cut into squares. Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.
Pre-heat oven 150°C. In large bowl, mix together all ingredients well. NOTE: I used hand mixer to insure was mixed well. NOTE: Mixture should be moist at this point; if not, would suggest adding more pumpkin --- couple of spoonfuls at a time to get desired consistency. Oil spray loaf pan. Place mixture into loaf pan and bake for about 40 - 45 minutes. NOTE: I place my loaf pan on a flat tray. ENJOY! Slice and serve with chili sauce on a bed of rocket. NOTE: Adjust seasoning to your liking.
prepare mussels (wash, discard opened/broken, debeard, etc). chop bacon into large cubes. cook bacon in large stock pot until, stirring occasionally. drain bacon fat and remove bacon, placing in a bowl to use later (i like to blot the oil with paper towel as well). put onion and butter in stock pot and saute onion for a few minutes. pour in beer, add bacon. dump in mussels. put a lid on the pot and let the mussels steam, I like to toss them every couple minutes with the lid on to keep in the steam. mussells are done when they are open - approx 5 to 7 mins (don't eat the closed ones!) add the whipping cream and slowly add the cheese and stir to evenly distribute. dish out into bowls, and pour broth overtop (soak it up with french bread or serve the mussels over pasta). enjoy!
Mix all ingredients together. Pour into a well sprayed pie pan. Bake at 350' for 30 to 40 minutes. NOTE: DO NOT use Splenda packets -- trust me on this one!
Pre-heat the oven to 180°C. In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well. Place the pork mixture into a piping bag with a large 4 cm plain tube. Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size. Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer. Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese. Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad. Note: This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.
drain pickles and pat dry. arrange deli lunch meat on dry large cutting board. spread room temp cream cheese on meat. put pickle on meat and cheese wrap up and cut in half. place pickle wraps in refrigerator in air tight container 2 hours before serving.