HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash guavas well and cut off any brown stems.Cut in half and place in a blender skin and all(unless you think your guavas may have been sprayed with something that won't come off with a good washing-then just scoop out the pulp )You should taste the fruit to see how sweet it is. Squeeze the juice from the lemon and add honey or sugar,adjusting amount to suit the sweetness of the guavas and your own taste.Add water and blend about 2 minutes. Strain well and serve over ice.
Peel eggs and slice in half, dipping knife into water before each cut so the egg yolk doesn't stick. Mix mayonnaise with the remaining ingredients except for the paprika. With the back of the spoon coat a not too thick layer of the spread on each egg yolk. Sprinkle paprika decoratively over the eggs taking care not to overdo it. Enjoy!
Cook and drain spaghetti. In saute pan melt butter and oil together; add garlic; cook just until butter turns brown. Add spaghetti; toss. Add feta and Parmesan cheese; toss.
Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours. Drain,. Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage. Seal jars for 10 mins in hot water bath. Ready to eat after 6 days.
Preheat oven to 350°F Spray or grease a muffin pan. For Filling:. Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients. For Dough:. Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter. Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well. Butter, stack, and cut remaining 6 pieces of dough. Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa and eggs. Sprinkle with green onions. Serve with tortilla chips or melba-style crackers.
In large nonstick skillet, heat oil over medium-low heat until hot. Add garlic, ginger and red pepper, cook and stir 2 minutes. Increase heat to medium-high. Add rice and soy sauce; cook 2 minutes, stirring frequently. Add pineapple, tossing to combine. Heat rice through. Sprinkle with green onions before serving.
heat oven to 350 degrees. put oatmeal in a blender or food processor and finely grind. Combine oats, flour, baking soda, salt, and cinnamon in a bowl. Combine butter, sugars,vanilla and lemon with electric mixer. Add eggs and beat until fluffy. Sift flour mixture into egg mixture, blending well. Add chocolate chips. scoop round balls with an icecream scoop and place 2 1/2 inches apart on baking sheets lined with parchment. bake 16-18 minutes. cool on a wire rack. store in a sealed container to keep soft.
Mix flour, baking soda, salt, and sugar in medium sized bowl. In separate bowl beat egg, milk, and butter. Add all at once to flour mixture; beat to mix well. Spoon into 12 greased 2 1/2" muffin cups, filling each about 2/3 full. Bake in preheated 350°F oven about 20 minutes or until browned.
Preheat oven to 450°F Pour the vegetable oil evenly over the bottom of a 15- x 10- x 1-inch baking pan. Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag. Add the chicken drumsticks, a few at a time, to the bag. Shake the bag to coat drumsticks. Arrange on the prepared baking pan. Bake the chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish. Serve immediately.
Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise. Wash the outside of the egg shell with soap and water. Rinse and dry. In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil. Turn on low for 1-2 minutes. Turn blender off, and scrape sides if necessary. Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil. Blend until the consistency of mayonnaise. Refrigerate in non-reactive container. FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.
Heat oven to 425 degrees. Mix salt, sugar, paprika, mustard and garlic powder. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2". Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork. (Baking times will vary depending on the size and type of the potato used.).
Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened. In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside. Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender. Add potatoes, corn, clam juice, water, fennel seed, and cayenne. Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender. Add in tomatoes; stir to combine. Remove 2 cups potato mixture and transfer to the container of an electric blender. Process until smooth and return mixture to the pot. Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open). Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed. Serve.
Preheat oven to 350F. Grease and flour tins. Cream butter, eggs and sugar. Blend in preserves and milk. Add combined dry ingredients, mixing just until moistened. Fold in blueberries. Spoon into greased and floured muffin tins, filling each cup 2/3 full. Bake for 25 minutes or until lightly browned.
Load all ingredients in the order listed into bread machine. Water through yeast. To make challah, select dough only setting. To make sandwich bread, select large loaf. When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles. Pre-heat oven to 350 degrees farenheit. Roll dough into rectangle, then roll into rope (as if you were making cinnamon rolls.) Cut rope into 3 or 6 pieces. Roll each of these pieces into balls, cover with towel and set in a warm place free from drafts. let rest 15 minutes. Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes. (I put mine on top of the stove so it can enjoy the warmth from the oven.). Brush with beaten egg. Sprinkle with sesame seeds if desired. Place in oven and bake for 35 minutes or when nicely browned and sounds hollow when tapped on the bottom.
Grease and flour tube pan. Peel apples and cut into thin slices. Add 1/2 cup sugar and cinnamon; set aside. Beat eggs and orange juice by hand. Continue to beat by hand while adding oil and 1 3/4 cups sugar. Add vanilla, baking powder, and flour, mixing well. Layer batter, apples, batter, and remaining apples in tube pan. Bake at 350 degrees for 1 1/4 to 1 1/2 hours.
In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.
Combine all the ingredients except the oil and whisk to blend and dissolve the sugar. Slowly whisk in the oil to emulsify and thicken. This is better if made a day before using. It will keep for up to 2 weeks in the refrigerator.
Heat oven to 400 degrees F. Add water to craisins in small saucepan and heat over stove burner allowing craisins to become plump. Take off burner and allow to cool. Cream butter and sugars together. Mix dry ingredients and spices together. (Adjust cayenne pepper to taste - 1 teaspoon supplies a good amount of heat, you may want to start with a lesser amount.) Add to butter mixture in 1/2 cup portions. Add craisins, chocolate chips and nuts. Use a 1' scoop and place on cookie sheet covered in parchment paper. Bake 7 to 10 minutes do not over bake. Allow cookies to cool 2 minutes before moving them to cooling rack.
PREHEAT oven to 400°F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside. PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce. BAKE 20 to 22 minutes or until salmon flakes easily with a fork.
Combine topping ingredients; set aside. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring. Mix on medium speed for 2 minutes. Pour 1/2 of batter into a greased Bundt pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Preheat oven to 350 degrees. For the cheese sauce; in a saucepan melt butter or margarine; stir in flour. Add milk all at once. Cook and stir until bubbly; cook 1 minute more. Remove from heat. Stir in cheddar cheese and mustard; set aside. Place half of the ham strips in an ungreased 2-quart casserole dish. Top with half of the hash browns and half of the cheese sauce. Spoon the spinach on top of the cheese sauce. Repeat layers of the remaining ham, potatoes and sauce. Bake uncovered 30-40 minutes or until heated through.
Take a sweet roll Spread butter on top. Sprinkle sugar over the butter. Garnish with cheese and ham. Eat & enjoy!
Mix up a quart of reconstituted powdered milk by combining dry powdered milk with water. Add fresh buttermilk. Evening: Allow it to stand on the kitchen counter overnight; in the morning it will be buttermilk. or Morning: Allow it to stand on the kitchen counter through afternoon; in the evening it will be buttermilk. Store in refridgerator up to two weeks.
With a sharp knife, cut off tops of cookies. Whip cream cheese with an electric mixer, add Cool Whip and mix well. Fold in pineapple. Fill cookies with a blob of cream cheese mixture and replace tops. I've been told they freeze well but I've never done it.
Place the ribs in a wide baking pan, cover loosely with foil and cook in a preheated 350 degree F for 30 minutes. Meanwhile, remove any seeds from lemon and orange and place in a food processor with the ginger, garlic, onion, soy sauce, rice wine, seven-spice powder, honey and sesame oil. Process until smooth. Pour off any fat from the spare ribs, then spoon the pureed mixture over the spare ribs. Toss the ribs to coat evenly. Return the ribs to the oven at 400 degrees F and roast for about 40 minutes, turning and basting them occasionally, or golden brown. Serve hot.
Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. This is an important step. Just learn it and do it every time you cook any kind of ribs in any recipe. Place the ribs in a rectangular dish or baking pan. To make the glaze: In an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for 2 hours or for more flavor up to 8 hours. Grill the ribs, meaty side up, over indirect medium heat or in a 325 degree oven, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones. To serve, cut the ribs into individual rib size portions and transfer to a garnished serving plate or to 4 garnished individual plates and serve at once. Present the ribs with freshly cut seasonal fruit topped with my Creamy Orange Fruit Salad Dressing, "Recipe #242306" and barbecued fresh corn on the cob or my Onion Rings, "Recipe #214428.".
Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside. Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside. Here's an easy trick I learned with the noodles: Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer. Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired. Bake at 325 for 45 minutes. Let stand 15 min before serving.
Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth. To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately. Nutrition Info Per Serving. Calories: 1167. Total Fat: 61 grams. Saturated Fat: 20 grams. Total Carbohydrate: 137 grams. Sugars: 99 grams. Protein: 28 grams. Sodium: 532 milligrams. Cholesterol: 71 milligrams. Fiber: 6 grams.
Cream butter, sugar, spices, salt and backing soda until well blended. Beat in the egg and ginger, then the flour, alternating with the molasses. Refrigerate the dough for several hours, or overnight; it needs to be stiff enough to handle easily. Preheat the oven to 350°F. Roll half the dough about 1/4" thick on a floured surface (I mix flour with sugar in the raw). Cut into whatever shapes you like. Transfer to an ungreased or parchment lined baking sheet. Repeat with remaining dough. (I sprinkled some iwth sugar in the raw). Bake cookies for 10-12 minutes until they're puffy, and the edges are firm. 8. Remove from oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.
Cook the bacon in a frying pan until crisp. Remove bacon and drain all but 2 Tb of bacon grease. Drain the can of hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown. Beat together the eggs, salt and pepper. Add to hominy and cook, stirring frequently, until eggs are done. Crumble bacon over the top and serve. Try shredded cheese melted over the top too, if you want to.
Heat a small saucepan over medium heat. Spray with oil. Add leek and potato and cook, stirring for 2 minutes. Add the stock and simmer, uncovered, for 10 minutes Add the zucchini and beans and simmer for a further 3 minutes or until tender. Taste and season with salt if needed. Add the beef. Remove from heat. Set aside for 1-2 minutes. Ladle the soup into a serving bowl. Add the pesto. Serve.
In a skillet, cook ground beef, onion, garlic, salt and lemon pepper until beef is browned. Add cabbage, worcestershire sauce and caraway seeds. Cook until cabbage is limp. Drain liquid from filling mixture. On a lightly floured board, roll each loaf of dough out to a 12-inch circle. Cut each circle into 6 wedges. Spoon cabbage-meat filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Using a little flour on fingers, pinch side edges to seal around filling making 3 seams. Place beerocks on a lightly greased cookie sheet. Bake at 350 for 30 minutes or until golden brown. Serve hot or wrap and freeze (after cooled) for reheating later.
Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red. Add the lime juice and turn the corn to evenly coat, remove from heat and set aside. Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden. Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water. Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender. Stir in the corn kernels and peas, cover, and cook 5 minutes longer. Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.
Preheat oven to 375°F. In a medium bowl add almond milk and vinegar. Stir. Then add wheat bran and stir again and let stand for 5 minutes. In a large bowl add the flour, baking powder and baking soda, salt and walnut pieces and stir and make a well in the middle. Set aside. Into the wheat bran bowl add the oil, molasses, splenda brown sugar, egg and vanilla and stir until well mixed. Then add this mixture into the bowl with the dry ingredients and mix just slightly just to moisten it (be careful not to overmix). Pre-grease the muffin tins with a small amount of oil or use cooking spray. Fill the tins about 3/4 with the mixture. Bake the full sized muffins for 20 - 25 minutes, and for the small size bake for about 17 - 20 minutes. After they are baked let stand for about 5 minutes then remove from pans.
In a shallow bowl combine one cup flour and all seasonings. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy. Dip meat into flour mixture, then in milk mixture, and then back into flour. Repeat step 3 for the rest of meat. Heat oil in skillet until hot but not smoking. Cook meat until lightly browned on each side, about 5 to 7 minutes. Remove steaks and keep warm. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture. Bring to a boil and cook for 2 minutes. Serve over meat.
PLACE all ingredients in blender container; cover. Blend on high speed until smooth. POUR into tall glasses. Serve immediately.
Prepare the coals by piling briquettes on one side of the barbecue and lighting them. Let them burn until they are gray in color. Meanwhile, core and slice about 12 tomatoes in half horizontally, then seed in a bowl of water. Remove the grill from the barbecue and spray with an oil spray. Place smoking chips on the coals, and put grill back on barbeque. Place tomatoes flat side down on the opposite side of the grill from the coals. Cover the barbecue, and let smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be nicely browned and have a lightly smoky smell. Enjoy!
Saute the onion in the olive oil for 2-3 minutes. Stir in dry couscous and toast for 3 minutes. Add chicken stock, carrot, currants, apricots, and spices. Cover and cook for 5 minutes. In a separate bowl, mix the yogurt, mint, garlic, honey, orange juice concentrate, and salt. Combine ingredients and refrigerate for at least one hour. Garnish with a few mint leaves.
Mix all filling ingredients together thoroughly, adding garlic powder and seasoned salt to taste. Divide filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2" to 3/4" thick. Garnish with parsley.
Preheat oven to 350°F. Combine beans, pork and jalapeno in an 8"x8" casserole dish. Layer shredded cheese on top of bean mixture. Layer tater tots on top of cheese. Cover with aluminum foil and bake for 30-35 minutes. Uncover and bake for 10 more minutes. Serve hot.
Combine all ingredients with a whisk in saucepan. Heat until boiling. Allow to simmer until slightly reduced and thickened.
Walnut Vinaigrette;. Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens. Salad:. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
Butter a 13 x 9-inch baking pan. In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy. Pour the mixture over the bottom of a buttered baking pan. Lay 6 slices of bread over the brown sugar mixture. In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt. Pour half of the egg mixture over the bread slices in the pan. Then layer the remaining 6 slices on top. Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture). Cover the pan with plastic wrap and refrigerate overnight. The next day remove from the fridge. Set the oven to 350 degrees F. Bake uncovered for 45 minutes.
Fry the pork cubes and bacon in a little oil over medium heat, add the prunes. red wine and sugar, and simmer for 15 minutes, open, so that some of the wine cooks away. Stir now and then. Mix the yoghurt, cream, mustard and cornstarch in a bowl, and whisk well. Add salt and pepper to your taste to the yoghurt mixture. Add the mixture to the meats in the pot, and stir well. Simmer lightly for a couple of minutes. Taste for seasoning. If you want more sauce, add more yoghurt or cream.
in a bowl, whisk together half and half, eggs and flour and set aside. in another bowl mix cheeses together. place half the cheese in a well greased baking dish. top with the chiles then the egg mixture. sprinkle remaining cheese on top. pour tomato sauce over top. bake uncovered for 1 hour at 350. serve with tortilla chips.
In a bowl, whisk the egg with the sour cream. Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture. Stir in the rhubarb; spoon into the pie crust. Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly. Stir in the orange rind. Sprinkle over the rhubarb filling. Bake in a 400 degree F oven for 15 minutes. Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set. Serve warm.
Preheat oven to 350. Combine all ingredients in a large bowl. Coat a shallow 7x11 dish with cooking spray. Add beans. Bake for 45 minutes.
Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest). It must be cool before being poured onto hot cake. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes). Add yolks, peel, extract and brandy and beat until pale and thick. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt. Beat whites until stiff and glossy. Fold into batter mixture along with almonds. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done. Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking. Pour cooled syrup over hot cake and allow cake to cool completely. Cut into diamond-shaped pieces and serve.