HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.
Sprinkle Borax (whatever amount needed) on surface. Spray with vinegar. Scrub with sponge or brush.
Sweet Dough: Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks. In food processor, pulse together flour, sugar, lemon rind, salt, and cardamom; pulse in butter until in pea sized clumps. Add milk mixture and pulse just until dough holds together. With floured hands on a floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in a soft, ball. Place in buttered (or Pam'd) bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes. Lightly push down dough. On a lightly floured surface, roll out dough into a 12 x 14" (30 x 35 cm) rectangle. Transfer to parchment paper-lined or buttered baking sheet. Mix almonds and 2 tbsp sugar; spread lengthwise, about 4 inches (10 cm) wide, down centre of rectangle. Stir together berries, remaining 1/2 cup sugar, cornstarch, and lemon juice; spoon evenly over almonds. Fold one long edge of dough up over filling; covering berries; lightly brush with water. Fold second long edge of dough over first, pinching along edge to seal seam. Cover with plastic wrap and tea towel; let rise for 30 minutes. Whisk egg & milk (or cream) together; brush top with mixture. With scissors or razor blade, cut about ten 2" (5 cm) diagonal slashes along centre, through to filling. Sprinkle with coarse sugar. Bake in centre of 350 degree oven until top is golden and filling is bubbling, 40 to 45 minutes. Let cool on pan on rack.
Place vegetables in a large saucepan. Cover with cold water, add 1tsp salt and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. Drain. Preheat the oven to 425*F(220*C). Let the vegetables cool, then dice. Place them in a large bowl, add the onion, rosemary and olive oil. Season well with salt and pepper and toss to coat the vegetables with the oil. Place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender.
Preheat oven to 300°F Butterfly pork shoulder to create a 2" thick rectangle of meat. Cover with a layer of plastic wrap (heavy duty is best) and pound with a mallet until it is about 1" thick. Remove plastic wrap. Season generously with salt and pepper. Combine fennel fronds, garlic, rosemary, ground fennel seeds and red pepper flakes in a small bowl. Remove and reserve 1/3 of this mixture; sprinkle the rest evenly over the surface of the meat. Roll pork tightly. Tie with butcher's twine every 2-3". Season the outside with salt, pepper, and the reserved spice mixture. Scatter onion, carrots and celery into a 9x13 baking pan. Place pork on top of vegetables in center of pan. Pour chicken broth around pork. Roast in preheated oven about 75 minutes, until thermometer inserted into center of meat registers 150°F Remove roast to a plate, tent with foil and let stand 10-15 minutes before removing twine and slicing. (Discard vegetables and broth.).
Soak the mushrooms in 1/2 cup hot water until softened, about 20 minutes. Strain the mushrooms, finely chop, and set aside. Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature. Preheat the oven to 350°F; coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray. In a small skillet, heat the oil and saute the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly. Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf. Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves.
Heat the cider or beer to a simmer over medium-low heat. Toss together the cheese and the cornstarch. Add cheese in large handfuls to the simmering liquid. When the fondue is creamy (you may have to stir once), combine the butter, mustard,& worcestershire and add to the fondue. Stir constantly with a wooden spoon until silky& smooth. Season with cayenne and place in a table top fondue dish and place over heater. Keep the fondue at a gentle simmer. Guests then spear the bread dip in the hot fondue and MMMmmmmm.
Preheat oven to 400 degrees. Place the oats in blender container and process until fine flour. In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda. In a separate bowl, mix together the egg substitute, buttermilk and oil. Add the wet ingredients to the flour all at once and stir to moisten. Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray. Bake in preheated oven for 25 minutes or until lightly brown.
Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka. Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks. Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). Add the sugar, recap & let mellow for at least 3 months. Pour to a new bottle. Add more sugar if necessary.
Place beef, soy sauce, sugar, sesame oil, mirin, green onion, minced garlic and sesame seeds into the Instant Pot. Cover lid and cook on manual for 10 minutes. Let the pressure release naturally. Meanwhile, saute carrots and zucchini in oil for 3 minutes. To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.
Prepare pasta per package instructions. Meanwhile, cube hot links into 1/4" pieces. Place marinara sauce and hot links in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes. Add ricotta and mix. Simmer another 2 minutes. Serve over hot pasta with parmesan on the side. Note: We like lots of sausage...you can adjust amount down if desired. Also time does not include dicing sausage. We keep diced sausage on hand.
1) Chop up onions and chilies add to hamburger and brown, set aside. 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat. 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often. 4) Pour 1/2 the sauce in with meat onion and chilies, mix well. 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone. 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325. Serve with sour cream and your favorite salsa.
Place mashed bananas and remaining ingredients into mixing bowl. Beat with mixer on low speed for 1 minute. Increase mixer speed to medium and beat for 2 minutes more. Pour batter into 2 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 28-32 minutes, or until they test done. Cool in pans for 10 minutes, then remove from pans and cool completely. Frost with your favorite frosting. Can bake in Bundt or tube pan for 45-55 minutes. Cool in pan 15 minutes. Use a peanut butter glaze: 4 (1 oz.) semi-sweet chocolate baking squares. 2/3 cup creamy peanut butter. 1/3 cup chopped peanuts (optional). In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly. Spread over cooled cake. Sprinkle nuts on top.
In a medium saucepan, melt butter on medium heat. Be sure not to let it get brown! Shred your Pepperjack cheese while you're waiting for it to melt (if applicable). Once butter is mostly melted, add the package of cream cheese. It's easiest to cut it into 4 pieces so that it melts quicker. Once butter and cream cheese are mixed well together, add the cup of milk, Pepperjack cheese, garlic powder, and then shake pepper, Italian seasoning, and basil on top. Stir all together until well mixed. Put it on low heat and stir regularly. If you're going to be serving this dish with chicken, put the chicken in the sauce and stir it inches.
Mash up the ripe bananas. Add the sugar and eggs and mix well. Add all the flour, salt, bicarbonate of soda and the ground walnuts into this mixture. Mix and add the natural yogurt. Line a baking tin with parchment paper, or a loaf tin liner, add the mix and bake at 180C for 25-30min, until golden and a skewer come out clean.
Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans. In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so. Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly). Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent. Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid. Remove the lid from the chicken and allow sauce to reduce as it simmers. When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also. When the rice is at your desired texture the dish is ready to serve.
Preheat the oven to 220°C/425°F/Gas Mark 7 You will need two individual serving dishes that can go into the oven. De-seed and cut the bell pepper length ways into 3 cm strips. Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven. Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side. Now, in a saucepan, melt the butter and the olive oil. Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured. Cut the feta cheese into 2cm cubes. Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices. Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish. Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour. Take care not to cook too much as it looks better if the feta stays in cubes. Serve with nice fresh crusty bread.
Mix dry ingrediets. Add in wet ingredients (the egg substitute mixed with water before adding in). Be sure to mix very well! Fold in cranberries. Bake at 400 degress fahrenheit for 15 minutes or until middle comes out clean. Eat away, guilt free!
Blend well. Cover and chill 6-24 hours. Serve with gyros or other tasty sandwich.
Remove fat from chicken. Mix dried beans (if using canned beans, add them at the end of cook time) onion, garlic, broth, cumin, oregano, green chilies, salt and pepper sauce in a 4 to 6 quart crock pot or slow cooker. Add chicken. Cover and cook on high if using dried beans or low if using canned beans for 4 to 5 hours or until juice of the chicken is no longer pink when thickest pieces are cut. Remove chicken. Using 2 forks, remove cooked chicken from bones and shred. Return shredded chicken to the crock pot. If using canned beans, add them, corn, lime juice and cilantro to the crock pot. Cook on low for 15 to 20 minutes or until additions are hot.
Heat oil in a skillet. Once its hot, toss in 1 onion and stir-fry till it is golden brown. Add the chicken breasts, cover and cook over low heat until done. Sprinkle salt and pepper to taste. Mix well. In another pan, heat a tbsp. of oil and fry the second onion in it until it turns golden. Add dates and raisins. Stir-fry for 3 minutes. Mix in the saffron. Keep aside. Strain the lentils now and keep aside until you are ready to mix them with the rice later. Now start preparing the rice. To do so, bring 8 cups of water to a rapid boil in a pot. Drain out the water from the soaked rice completely. Add the drained rice to the boiling water. Bring the rice to a boil for 3 minutes. After checking whether the rice is cooked, strain the rice and rinse it with lukewarm water in a strainer. Bring 1/4 cup of water and 2 tbsps. of oil to a rapid bowl in a pot. Add layers of rice and lentils, alternately, building these layers up to a dome shape. The last layer should be of rice. Poke 5-6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Heat on medium flame for 3 minutes until the rice starts steaming. In a separate pot, heat another 1/4 cup of water and 2 tbsps. of oil. Pour over the rice. Cover the saucepan with a lid. Seal the lid over the saucepan with atta dough. Lower heat and cook for 45 minutes on a simmer. Remove from heat and place the saucepan in the sink. Run cold water under it to cool it down. Remove/break the wheat flour{Atta} seal. To serve: Very carefully and gently, remove the lentil rice and sprinkle lightly in a serving dish in a dome shape. Spread the mixture of dates and raisins over the rice. Spread the chicken on top. Remove the crusty bottom and spread in a separate plate. Enjoy!
"Zucchini ""Noodles"": Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes. Basil Cashew Cheese: Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside. Tomato Sauce: Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out. Assembly: Line the base of your dish with zucchini strips, overlapping them slightly. On top of this, put down a layer of the basil cheese, and then the tomato sauce. Finish this with another layer of slightly overlapping zucchini strips. Repeat step 2, and add the final layer of zucchini with tomato sauce on top. Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead. Garnish individual portions with black pepper and a sprig of basil.
Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together. Store in an airtight jar away from heat and light; it will keep for at least six months.
In a big skillet or wok, heat 2 teaspoons of oil until hot. Stir-fry steak until no longer pink; remove steak but keep warm. In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat. In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth. Return beef to the pan with the veggies; stir in cornstarch mixture. Bring mixture to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and cook until heated through. Serve over rice.
Combine and mix the four cheeses with the brandy and white wine in a large bowl. Brush olive oil on one side of each bread slice and turn over. Spoon cheese mixture evenly on 4 of the 8 bread slices. Top with remaining 4 bread slices, oiled side up. Heat a large Teflon coated non-stick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula. Cook for 2 to 3 minutes or until the bread is golden brown and the cheese has melted. Turn once more and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut sandwiches in half, rub the garlic clove over the top of each sandwich and serve.
mix all ingredients together in large bowl. refrigerate 20 min or till needed. preheat oven to 350. roll chilled mixture into 1 in balls. put on greased cookie sheet. bake 15 minutes.
Note: The original recipe called for 1/2 cup of butter, but I chose to reduce it as I felt it was way to much. You may choose to use the full amount though. In a large pot fitted with a steamer basket, bring water to a boil and add cauliflower florets, cook for 3 minutes. Then the broccoli for 3 minutes. Add the snow peas for 3 minutes. Then the tomatoes for 3 minutes. Check for doneness. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter. Place in a warmed bowl and serve family style.
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package for Light Preparation; set aside. COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing. BAKE 20 to 25 minute or until heated through.
mix together, you will be rolling out the dough, so not too wet and not to dry. once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours. when ready to roll out take a portion, leaving the rest refrigerated until to ready to use. roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at 350-375 for 10 minute.
To make the dough: Combine all of the dough ingredients and mix and knead - by hand, mixer, or bread machine - to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process - egg, cinnamon sugar, dough circle - leaving the top circle bare. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Yield: one star loaf, about 8 to 12 servings.
Slice the zucchini. Heat the olive oil in a non-stick skillet over a medium heat and add the zucchini and garlic. Cook until done to your liking, around 10-12 minutes (this will also depend on the thickness of your zucchini slices). Add the Cavenders seasoning once the zucchini has softened and released some liquid so the seasoning doesn't burn or stick. Serve hot when cooked to your liking.
Add saffron threads to warm water, let steep. In a large bowl, dissolve yeast in 1/2 cup warm water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, drained and crushed saffron threads, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves. For each tree, roll strands of dough approximately 3/4" in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 375 for approximately 20-25 minutes. Watch closely as oven vary. Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12" strand. Cut two 5" pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2" beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8" long strand of dough to fit below last row of branches - leave ends uncurled. Roll saved dough into three thin strands about 20"; long; braid for trunk. Spiral tree: divide dough into 22 parts. Roll each piece into a 6"strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into "S" shape for trunk. Scroll tree: roll pieces of douch into 1 each: 6, 8, 10, 12, 14, and 16" lengths, reserving trimmings. Curl both ends of each strand. Shape 6" strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4 beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make "S" shaped trunk and place at base of tree. Also curl "snails" and center between branches. For icing:. mix together all ingredients. Add more cream if necessary to obtain spreading consistency. Drizzle thinly over warm bread. Makes 2 cups, enough for 3 loaves depending on taste.