HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in five gallon bucket with air lock. Don't let this scare you. You can buy one for about $5.00 at a home brew supply store, which almost every community has -- otherwise, buy one off ebay, or from some hardware stores. They are called 'Ale Pales", misspelling intentional. The air lock costs less then a dollar and is a simple piece of plastic that sticks through a hole on the bucket lid. Easy stuff, a 6 year old could make this recipe. Mix all ingredients with long spoon or other chosen tool. Add cucumbers. Weigh down so that all cucumbers are below the liquid. I use a overturned ceramic bowl that fits the bucket well. others use large gallon Zip- Lock bags filled with water. You are a smart person, find something that keeps the pickles under the liquid. Something non-reactive though, no copper or brass -- Cap bucket and fill airlock with some tap water. This keeps bad stuff out, but lets the bucket breathe. Let the bucket sit for 10 days in a cool dark corner of your house. if you live in a very hot place, consider using the basement. After ten days open container, skim off the scum ( the scum is a perfectly safe yeast extract, if you wanted to you could just stir it in, but it is ugly, so remove it), recover bucket, and let sit for 5 more days in the cool dark place in your house. Open again, get rid of scum and/or soft pickles. If you can squeeze and easily crush the pickle toss it. I lose about ten each time, its just part of the game. Now get ready to jar. Take out pickles a few at a time, slice into half or fourths, and fit into a jar. You will need about twenty jars. If you want you can jar them whole, but most people don't like eating whole pickles. Fill said bottles to very very top with brine, and hand tighten lid. Put them in a fridge, and they will keep for a very long time, as long as they stay in the fridge. Once you open a jar to begin consumption they will last about 5 days. It is important to not let the yeast extract that will settle at the bottom of the jar bother you. Simply shake the jar like a bottle of juice each time you take out a pickle. The liquid should and will be cloudy. When they turn soft, or the skin easily peels off pickle, it is time to throw them away. This will not happen until you open the jar. So remember to tell the happy people that you share these pickles with to consume within 5 days.
Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend. Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin. Bake cake according to instructions on package. Let layers cool. Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
Cook tortellini according to package directions. Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese. Serve hot or at room temperature.
Cook rice in water according to package directions. Once done, add drained beans, corn and Rotel to rice. Mix throughly. Add cheese. Mix throughly again. Divide mix evenly on the tortillas. Fold up to make burritos. Wrap each burrito in plastic wrap then foil. Freeze what won't be used that week. *When ready to use*. Remove foil. Pop in microwave oven for 1 - 1 1/2 min or until center is hot. Carefully remove plastic wrap. Serve and enjoy. ***When using the frozen variety***. Thaw. Remove foil. Pop in microwave for 1-1 1/2 min or until center is hot. Carefully remove plastic wrap. Serve and enjoy!
Cut tops off peppers, remove seeds. Drop in boiling water for 3 minutes. Drain, rinse in cold water. In a bowl, combine the next 8 ingredients. Spoon into peppers. Put in a greased 13x9-inch pan. Mix soup and basil. Spoon over peppers. Cover and bake at 350°F for 1 hour.
Brining: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 1 gallon of water in a large bowl; stir until sugar and salt dissolve. Add bay leaves, thyme, garlic, allspice berries and juniper berries. Double-bag two heavy-duty, unscented trash bags (do not use bags made of recycled materials) and put them in an ice chest that is large enough to hold the turkey. Place turkey in bags, pour in brine and remaining 1 1/2 gallons water; there should be enough liquid to completely cover the bird. Press out air in bags; tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged. Let brine for 12-24 hours. Alternate method: Place turkey and brine in a pan large enough for bird to be completely submerged. Weight it down with a plate and cans to keep it submerged in brine. Refrigerate for 12-24 hours. Air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time. Roasting (Convection): Preheat convection oven to 375°. Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper. Tuck wing tips under and tie legs together. Place bird breast-up, in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil. Roast for 45 minutes. Remove foil and baste with 1/2 cup turkey stock. Leave foil off. Return turkey to oven. Baste with pan drippings every 20 minutes, adding more stock and butter as necessary, until internal thigh temperature reaches 165°. A 12-16-pound bird will cook in about 1 1/2 to 1 3/4 hours. Let turkey rest for 20 to 30 minutes before carving. Roasting (Conventional Oven): Preheat oven to 400°. Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in oven. To assure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes while turkey is roasting. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, adding more stock and butter as necessary. Start checking internal temperature after about 1 hour of roasting time. If legs begin to get too brown, cover loosely with foil. Roast turkey until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours. Let bird rest for at least 20-30 minutes before carving.
Preheat the oven to 400F and line a roasting tray with foil. Put 2 tbsp oil in a small pan over a medium-low heat. Add the onion, garlic and celery and fry until soft. Meanwhile, mix together the tomato paste, honey, sugar, soy sauce, vinegar and lemon juice. Once the vegetables are soft, add the ginger, fry for 2 minutes then stir in the tomato paste mix. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Add the mustard powder and Tabasco. Rub the chicken in 2 tbsp oil. Season with pepper. Arrange in a single layer in the foil-lined dish. Roast legs and thighs for 15 minutes and breasts for 10. Remove from the oven, pour over the sauce. Mix well to coat the chicken, then return to the oven and cook for 25 minutes, turning once.
Rub each piece of chicken with a little Tabasco sauce. Heat the oil in a frying pan and brown the chicken on all sides. Remove chicken from the pan. Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes. Add the mushrooms and cook for another five minutes. Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce. Mix well. Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
Cook bacon pieces in frying pan. Spoon onto paper towel-covered plate to drain grease. Cook ground beef in same fry pan until browned, drain grease. Add bacon bits to ground beef and mix well. Beat egg in bowl. (Egg is used to seal edges of egg roll wrappers; water works too). Take egg roll wrapper (package will tell you how to fold them up.) and put large spoonful of hamburger and bacon on one corner of wrapper. Add pinch of cheddar and Monterey jack cheese on top of meat mixture. Coat edges of egg roll with egg or water. Roll up wrapper and repeat until you have used all the meat or all the wrappers, whichever happens first. In a large deep fry pan, heat about 3/4 inch of vegetable oil. Put egg rolls inches Flip over when first side browned. When both sides browned, place on paper towel covered plate to drain grease. When all egg rolls are cooked, dip them in barbecue sauce (or dipping sauce of your choice) and enjoy.
Combine all ingredients, mixing well. Fry, grill or cook on a greased baking sheet in a 325 oven until done.
Pour Eggnog and Milk into the cup. Whisk until mixed throughly. Place in Microwave for 1:15-1:30 minute. Whisk in the Packet of Hot Cocoa Mix. Enjoy! OPTIONAL: Top with whipped cream.
Mix half of the olives, chilies, chicken, onions, beans, one can sauce. Divide filling among the tortillas (you may end up with extra filling. You can just save it for another use or fill more tortillas). Roll up and place in a 9 x 13 inch pan. Pour the rest of the sauce over enchiladas. Use as little or as much as you like depending on how saucy you like them. Top with cheese and remaining olives. Bake at 350 for 30 - 45 min or until bubbly. Top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.
If using fresh okra, trim away any tough stems. If frozen okra is used, defrost and drain. Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes. Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes. Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds. Cut bell peppers into one-inch pieces. Peel and dice onion into one-inch pieces. Peel, core and seed and dice tomatoes into one-inch pieces. Pre-heat oven to 375°F. Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes. Cook, stirring often, about five minutes. Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes. Stir in the garlic, pepper flakes, parsley, bay leaf and thyme. Add the drained okra and salt to taste. Place in the oven, uncovered, and bake for about one hour. Remove bay leaf and serve.
For pork loin: Make a pocket in the loin, making sure not to cut all the way through. Coating: Grind all ingredients in grinder. Stuffing: Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture. Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate). Mix the melted chocolate and cream cheese until smooth and evenly chocolate. Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway). Form into small balls (1" or less) then roll in Oreo crumbs to lightly coat.
Preheat small skillet over medium heat. Add butter. Pour beaten eggs into buttered skillet and cook over medium heat until beginning to bubble well. (About 2 minutes.). Turn heat down to medium-low and cook covered until completely done on top. (About 2 minutes.). Remove from heat and add shredded cheddar cheese. Cover and let set for 1 minute. Microwave tortilla with pepper jack cheese sprinkled on top for 20 seconds, or until cheese is melted. Place omelette straight from skillet on top of tortilla. Fold in sides and roll up to make a wrap.
Melt butter in skillet. Add onions and celery and cook until tender. Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball. Add salt and pepper to taste. Stuff in turkey and bake as directed. Double recipe for a larger bird.
In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside. Add apple cider vinegar to soy milk to sour the milk; set aside. In a small cup, mix egg replacer with warm water until smooth. In another small cup, melt 1/3 cup of Earth Balance margarine. In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended. Pour liquid mixture into dry mixture, and stir until just combined. Add creamed corn and mix gently. Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low. Pour batter into greased skillet and smooth out top. Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking. Cut and serve! Great with collard greens! Note for Vegan omit the honey and use another sweetener.
Boil potatoes . Partially boil cabbage at the same time as potatoes, in separate pot. Mash potatoes adding milk, cheese, onion, salt and pepper. Mix in a large bowl with ham and half cooked chopped cabbage. If you prefer it not quite so creamy just use 1/4 cup of skim milk. Spray a casserole dish with cooking spray and lightly line with a few cooked cabbage leaves. Plop in mixture, sprinkle with paprika or cayenne and cover. Warm in 200-250 degree oven for approximately 1 hour or more. If you keep it in longer, keep your eye out that it doesn`t burn or get dry.I`ve had mine in for two hours and it was fine. Just before you`re ready to pop it out of the oven, turn on the broiler, take off the lid and give it a wee bit of browning on top. This can also be done on the stove top fried in some butter or this way with the left-overs -- yumm -- but beware of the added fat and calories! 1 cup = 129 calories and 1.6 grams of fat.
1. Mix cracker crumbs and melted butter. 2. Line a 8 x 11 baking dish with 1/3 cracker mixture. 3. Cube cooked chicken. Combine with soup, broth, and sour cream. Pour mixture over cracker crumbs. 4. Top with reserved cracker crumbs. 5. Bake at 350 degrees for 30 minutes.
In a large saucepan, combine pineapple juice and tomato sauce. Gently stir over medium heat until hot. Stir vinegar into cornstarch. Add to pineapple mixture, stir until thickened, about 3 minutes. Stir in hot pepper sauce and salt(optional). Okay, you are done!
Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil. Reduce to a simmer and add white raisins. Simmer 5 minutes. Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted. Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half. Preheat oven to 350 degrees F. Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon. Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.
Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque. Add chicken broth, milk, and water; stir over medium-high heat. When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil. Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil. Reduce heat and simer for 15 to 20 minutes to blend the flavors. Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup. Remove bay leaf before serving.
Saute the potatoes in hot oil until golden; drain. Saute the onions in the butter until soft. Layer the potatoes and onions in a greased baking dish. Add the stock and garnish. Bake at 350°F for 1 hour. Serve with Sour Cream Sauce (Recipe ID # 27989).
Boil sugar and water for 10 minutes to form a syrup. Let cool, then add lemon juice and grated lemon rind; stir in olive oil. Turn into (put into) ice cream maker. Just before the sorbet is completely thick, fold in beaten egg whites.
Place the bread cubes in a buttered 13 x 9-inch baking dish. In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined. Add in eggs one at a time mixing well after each addition. Add in milk, half and half cream, maple syrup and vanilla; beat until well combined. Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture. Cover with plastic wrap and refrigerate for 8-24 hours. Next morning set oven to 375°F. Remove the dish from the fridge and let sit out at room temperature for 30 minutes. Bake uncovered for about 45-50 minutes or until set and a golden brown colour. Sprinkle with powdered sugar and serve with maple more maple syrup. Delicious!
In each of 7 canning jars put all the ingredients. After jars are filled cover cucumbers with boiling water leaving 1/4 inch space at top. Seal firmly. Process in boiling water bath for 10 minutes.
Wash and scrape the mussels. Discard any open ones. Bring the water to a boil in a large saucepan. Add shallots, garlic, lemongrass and fish sauce. Let this simmer 30min, bring water to boil, add mussels. Cover and boil for five minutes over high heat. Add salt and pepper to taste and sprinkle with basil leaves. Cover and cook a few minutes more before removing from the heat. Discard any mussels which have not opened during cooking.
Heat coffee, cocoa mix and half and half in a large saucepan until cocoa dissolves. Stir in Metaxa and Galliano and heat through. May be served in china cups to add a touch of elegance. Serve garnished with dollops of whipped cream.
1. boil the potatos until soft 2. then peel and mash potatos. 3. then add salt, pepper, parsley, butter and milk. mix the ingredients into the potatos. 4. place into seving bowl and your done!
In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes. Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes. Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
Preheat oven to 350. Toast the barley - shaking the pan occasionally so it doesn't burn. Add the barley to the water. Add the bouillion and boil for 1 hour. Meanwhile, saute the mushrooms, scallions, and garlic for 3-5 minutes. Drain the barley. Add barley to mushrooms and season with salt, thyme, and pepper to taste. Cook an additional 2-3 minutes.
For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil. Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter until combined. Reserve 3/4 cup of the oat mixture for the topping. Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until light golden brown, about 8 minutes. Let the crust cool completely on a wire rack, about 1 hour. For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl. Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in the egg until combined. Stir in the flour mixture until just incorporated. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Spread the filling evenly over the cooled crust and smooth the top. Sprinkle with the reserved oat topping. Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking. Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.
Chicken: Prepare grill. Mix first 7 ingredients in a small bowl. Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.). Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F. Let stand 5 minutes, shred with 2 forks. Sauce: Heat oil on medium in a medium saucepan. Add onions, and cook until translucent. Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper. Cook 30 seconds. Stir in ketchup, vinegar, and molasses. Bring to a boil; return heat, and simmer 10 minutes. Stir in chicken; cook 2 minutes or until fully heated.
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. ** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving.
Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F. In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended. In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool. If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring. Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well. Sift together the 2 cups flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix. In another small bowl, coat the chocolate chips with the 2 Tsp flour. This helps prevent them from sinking to the bottom of the pan. Stir the flour-coated chocolate chips into the batter. Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.
Boil the giblets until tender. Strip meat from neck and finely chop giblets in food processor or blender. Melt butter or shortening in sauce pan and add flour. Brown it to a light to medium brown then add broth and wisk to desired consistency. Add chopped eggs, giblets, salt and pepper and finally; add the Kitchen Bouquet seasoning sauce, which is the key to making my "Dad's" gravy.