HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove all fat from meat. Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets. Add 1 tsp salt per pint; 2 tsp salt per quart. Do not add any water in jars. Clean jar edge, add ring and top, and turn to fit snugly- not tight. Add jars to canner and 2 to 3" of water. Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts. Remove canner from heat and let jars cool slowly out of draft with weight left on canner. Do not put canner under cool water to cool it. Just go to bed and leave it over night, removing the jars from the canner the next day. Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed. If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze. Do not re-process. This keeps well for 2 years. Note: A hot-water bath is not adequate for processing meats. You can use fresh or frozen (thawed) venison for this recipe. If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Preheat oven to 400&deg;F. Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute. Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture. The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix. Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.
I like to use my crock pot for this recipe. I know it can easily be converted to a large pot on the stove. I am giving the prep and cook time for a crock pot. My family eats this with corn bread it was just made to go together. You can use crackers but trust me the corn bread is perfect with it. Place beef broth, boullion cubes, boneless pork chops, vegetables, vinegar, and spices into the crock pot. Topping it off with the water and then the chunks of butter. Put the lid on and walk away. Turn the crock pot to high and cook for approximately 5 hours, longer if your not going to be home that soon it won't hurt it.
Place frozen berries in a bowl. Defrost in a microwave for 2 minutes. Puree half of the berries in a blender. Press berries through a fine wire sieve, using the back of a spoon; discard seeds. Stir 1/4 cup of the powder sugar and the wine into the berries; mix well. Gently beat the remaining powdered sugar into the ricotta. Place half of the kiwifruit slices in each of 4 parfait glasses or dessert bowls. Spoon half of the ricotta mixture on top of kiwifruit, and then add some berry sauce. Repeat, ending with a layer of the ricotta mixture and a drizzle of berry sauce. Chill for 1 hour.
bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry. Preheat the oven to 350 degrees F. Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.
FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture. FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture. Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX. Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings. TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups. TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup. TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting. *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup. **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna. Add the beans and onions and gently toss. Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve. Note: This may be served over fresh arugula, about 1/2 cup per plate.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.
Preheat the oven to 350°F. Combine the flour, baking powder, spices and salt. In a large bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a time. Gradually blend in the dry ingredients. Fold in the dates and walnuts. Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets. Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Line the bottoms of three greased and floured 8" x 4" loan pans with waxed paper and grease the paper. Set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In another bowl, combine the eggs, oil, and extracts. Stir in dry ingredients just until moistened. Fold in the zucchini, pineapple, and walnuts or pecans. Transfer to prepared pans. Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans to wire racks. Gently remove waxed paper.
Combine all ingredients except green onions and sesame seeds in slow cooker; cover and cook on high for 3-4 hours, draining off the fat after 3 hours. Arrange chicken wings on a platter; garnish with green onions and sesame seeds.
In a saucepan, melt butter over medium heat. Add flour and salt, blending well. Slowly add milk, stirring constantly. Cook until mixture boils and thickens. Set aside Press tomatoes through a sieve or blend until smooth. In a soup pot, combine remaining ingredients and bring to a boil. Lower heat and simmer 10 minutes. Pour white sauce into soup, stirring constantly. Heat thoroughly before serving.
********************. In skillet, put 2 T. of the oil and the onions on low to caramelize. In another skillet, put remaining oil, ground turkey, peppers, Montreal Steak Seasoning, rosemary and garlic. Brown meat, crumbling it. Drain well. Preheat oven to 400 degrees. Add Heinz 57 Steak Sauce. Mix in well. When puff pastry is thawed sufficiently to unfold, roll out on lightly floured surface to make it 1/2 again bigger than it is now. Place on ungreased cookie sheet, or with parchment paper on it. Take a small paring knife and LIGHTLY score around the edge about 1/2" in from the edge, but DON'T cut all the way through. This will allow it to puff up when baking. Then take a fork and prick all over the inside area. Put caramelized onions on puff pastry first, avoiding the outer scored edge. Then put meat filling on top of it. Sprinkle with ribboned basil and dot with cheese. Bake in preheated oven for 15 to 18 minutes, or until edged are golden brown and puffy. Serve with a nice garden salad.
Wash and dry the chicken pieces. Beat the egg, 1 1/2 t salt and 1/4 t pepper. Dip chicken in mixture, then roll in the bread crumbs mixed with the cheese. Melt 4 tablespoons butter in a skillet, and saute the chicken until browned and tender. Transfer to a baking pan and place in a 350 oven while preparing the sauce. Melt the remaining butter in the skillet in which the chicken was cooked. Saute the mushrooms 5 minutes. Blend in the flour, dash of salt and pepper. Gradually add the milk stirring steadily until it reaches the boiling point. Mix in the wine and cook over low heat 5 minutes. Arrange the chicken on a hot serving dish ad pour sauce over it.
Crumble 2 tablespoons of almond paste evenly over each tortilla. Sprinkle one-fourth pf the marshmallows, one-fourth of the chocolate chips, and one-fourth of the coconut on half of each tortilla. roll up the tortillas, wrap in heavy-duty aluminum foil and seal tightly. Cook in the coals for about five to eight minutes, until the chocolate is melted. Remove the foil and place it on a plate. Garnish with whipped cream.
Stir 1 1/2 cups sugar, 6 T of butter, 1/3 cup evaporated milk in a saucepan and bring to a rolling boil while stirring constantly for 4 minutes over medium heat. Remove from heat and stir in chocolate chips and 1 cup of the marshmallow cream and 1/2 teaspoons vanilla. Spread in 9x13 pan. Repeat with remaining 1 1/2 cups sugar, 6 T of butter, and 1/3 cup evaporated milk and stir in peanut butter, marshmallow cream and 1/2 teaspoons of vanilla. Spread over chocolate layer until set then cut into pieces.
A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix. Cut in one pound of lard. Mix to resemble coarse crumbs. IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup. Add the cup of liquid to the dry ingredients and mix until dough forms into a ball. (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry. This will make 3-4 double pies-- depending on what size pie pans you are using.
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.
1. In lg. skillet melt and cook margarine with chorizo in med heat. 2. Add the beans and mix well. 3. Add jalapeno. 4. Add american cheese until melted stirring constantly, simmer. 5. Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.
Allow sherbet to melt for about 1 hour in bottom of punch bowl. Pour ginger ale over and stir until all sherbet is dissolved.
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices. Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
Preheat Oven to 375'. In a large bowl, cream together butter and cream cheese until fluffy. Stir in Remaining Ingredients. (dough will be a bit stiff). Drop by rounded tablespoonsful about 1 inch apart onto ungreased cookie sheet. Bake about 8-10 minutes. Watch them closely and don't let them get too brown. Remove to wire rack to cool. Yield is approximate.
Place mushrooms into a large ceramic, glass or plastic bowl. Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug. Pour mixture over mushrooms and toss well to coat mushrooms in mixture. Set aside to marinate for 15 minutes. Heat a wok over high heat until hot. Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender. Serve hot.
In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in the drained kidney beans and enchilada sauce. Pour into a 4-5 quart crock pot. In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined. Next, add cheese and chiles, including the liquid from the chile can. Spoon over beef in crock pot. Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.
Preheat oven to 325 degrees. Grease a medium casserole dish. Mix all ingredients. Should be wet, but with not too much liquid. Pour mixture into greased casserole dish. Bake 45-55 minutes. Let rest 15 minutes before serving. Serve with rolls for breakfast or salad for lunch or dinner.
Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise. Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely. Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons. Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.
In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes. Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds. For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon. Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.
Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture. In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold. Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.
Heat oil and butter in a large, deep, lidded frying pan. Stir in the onions, cover and cook gently for 8-10 minutes or until soft. Stir in the curry powder and cook for a further 2 minutes. Arrange the chicken breasts on top, sprinkle with a little salt and cover. Cook over a low heat for 20-25 minutes, turning chicken occasionally. Pour in the brandy and bubble for 5 minutes. Add the cream and heat through. Serve with rice or new potatoes.
Cream butter soft, add sugar, continue creaming until well mixed. Beat in wine, add salt, cinnamon and vanilla. Sift in flour gradually while beating, add baking powder to second cup flour. Mix well, roll out one-quarter inch thick on floured biscuit board. Cut with fancy cake cutters. Put in greased pans dusted with flour. Sprinkle granulated sugar over tops. Bake in moderate oven. Makes about forty cakes. ** That is the recipe as stated. Moderate oven I would say is about 350°F It doesn't give a time. 15 minutes would likely be long enough at that temperature I suggest trying them at 275°F for 45 minutes. Don't get raided by the coppers! :).
CUT four fresh ripe avocados in half lengthwise using a small sharp or serrated knife; separate halves. REMOVE the pits and the top inner stems from avocados. SCOOP out or squeeze avocado pulp into a bowl. SQUEEZE fresh Key lime juice, removing seeds; measure 2 teaspoons juice, pouring it over the avocado pulp in bowl. MASH the avocado pulp with a fork, alternately stirring, avoiding over-mashing. MINCE fresh onion finely if adding onion; measure 2 teaspoons minced onion into the bowl (OR use 1/4 teaspoon onion powder if you must). SPRINKLE or measure 1 teaspoon margarita (kosher) salt to taste (if desired, you may also add 1 dash ground black pepper, and 1 dash garlic powder). STIR with a fork until combined and creamy. SERVE and enjoy this great-tasting fresh quacamole with your favorite tortilla chips and Mexican foods! SNAP your fingers and shout "OLE!".
PREHEAT oven to 375°F. COMBINE flour, baking soda and salt in small bowl. BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. ADD eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. STIR in morsels and nuts. NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. *TIP: To keep cookies soft, store them in an airtight container with a piece of bread. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes. Pour the mixture over the chicken and set aside. In a wok melt the butter with the oil and fry the onions for 3 minutes. Add the chicken and spices and stir fry for 10 minutes. Add half of the coriander leaves if using. Mix well. Pour in the cream, stir. Serve garnished with the remaining coriander leaves.
Puree vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper. Toss with enough dressing to coat the lettuce leaves. Place on plates. Add chopped tomatoes and mushrooms.
Saute' veggies (except cilantro) in the e.v.o.o. Add sausages and cook thoroughly. Add margarine and spices, cook for 2 minutes to blend the flavours. Remove from heat and add stuffing mix, wine & cilantro. Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed). Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes). Remove cover & bake for about 10 more minutes until lightly browned on top. When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.
Mix the mushroom soup with the rice then stir in the onion soup. Add the milk and mix. Cut up the chicken in bite size pieces and encoorporate all. Pour in a 9x13 pan that has been sprayed with cooking spray. Sprinkle 1 cup of fat free cheddar cheese on top and bake 375 degrees for 30-45 minutes or until the cheese has melted. Don't have any idea what the calorie count is but it is almost fat free and DELICIOUS11111111.
Combine all ingredients in crockpot. Stir well. Cover and cook on HIGH for 5 hours. NOTE: Cooking times do vary by crockpot used. Use your judgement if you think it is done sooner. ENJOY!
Preheat ove to 450. Cut salmon into eight equal pieces and thread lengthwise onto skewers. combine in a small bowl, marinade, sesame oil, and peanut butter. Reserve 1/3 sauce for final step. brush the mixture over both side of salmon. Place on baking sheet and bake 2 minutes. turn salmon and bake 2-4 minutes or until flesh is opaque and flakes easily with a fork. Use reserved sauce for dipping.
chop onion and zucchini. heat olive oil in pan on medium-high. saute onions until translucent. add zucchini, zatar, and pepper; saute over medium heat until onions are browned and zucchini is cooked through transfer to serving bowl and stir in feta cheese.
Chop meat into bite sized pieces. In a bowl mix the seasonings. Sprinkle seasonings over the meat. Pour the wine into the mixture. Let sit in the. refrigerator over night. The next day, coarsely grind the meat. Stuff into casings or make patties. *Great with Italian rolls and lots of red wine.