HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. 2. In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes. 3 .Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. 4. Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight. 5. To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.
Place kidney beans in a medium bowl. Mash to desired consistency. Coat a small nonstick skillet with cooking spray. Add oil & place over medium heat until hot. Add onion, red bell pepper & garlic & saute 5 minute OR until onion is tender. Stir in Cumin, Coriander & White Pepper. Cook 1 min, and remove from heat. Add onion mixture & corn to beans. Stir well. Divide bean mixture evenly among tortillas, spreading to edges. Sprinkle 3 T. cheese down center of each tortilla. Roll up; place seam side down on a baking sheet. Bake at 425 for 5 minute or until thoroughly heated. Spoon salsa over burritos. Serve warm.
CAKE. Preheat oven to 375F; grease and flour a 9x13 pan. In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally. Meanwhile, in mixing bowl, combine sugar and flour. Pour hot mixture over sugar and flour and mix to combine. Add remaining cake ingredients and beat until well blended. Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set). Pour icing on cake immediately after taking it out of oven. ICING. In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally. Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth. Pour over hot cake right after removing from oven. If using nuts, sprinkle over icing while still soft. NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.
In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm. Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Clean bok choy and cut into small bite size pieces including leaves. Heat sesame oil in skillet and add mushrooms and bok choy. Add remaining ingredients and stir fry for about 5 minutes. Serve hot.
In a larfe skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 teaspoons salt and 1/4 teaspoons pepper, and saute for about 3 minutes or until softened and starting to brown. Add chicken and saute for about 5 minutes or until lightly browned. Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened, and chicken is no longer pink inside. Season to taste with salt and pepper. Meanwhile, toast or heat pitas. In a bowl, Combine cucumbers and yogurt. Spoon chicken and sauce on top of pitas, dollop with cuumber yogurt and sprinkle with tomatoes. COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest. FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.
If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces. Combine all fruit in a glass bowl. Add the lemon juice, some of the liquid from the canned fruits or honey/sugar. Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid. Cover the fruit salad and allow it to stand at room temperature for a half hour before serving. The fruit salad may be refrigerated after it has stood up to an hour. It should be eaten the same day it is made. Garnish with freshly grated coconut or chopped roasted peanuts right before serving. NOTE: Eastern Africa's Saladi Ya Matunda is made without the lemon juice, coconut or peanuts; it substitutes sugar/honey for the liquid from the canned fruits.
Prep: To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic! This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results. On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening. Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still. Kneading: Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness. First Rise: Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour. Punch down and let rise an additional 10 minutes. Shaping: I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer. Second Rise: Cover loaves and let them double, about 40 minutes. Preheat oven to 375F 20 minutes before baking. Baking: Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you. Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds. Bake for 40 minutes until they pass the thump test or until they're done by your method of testing. Cool on metal racks. Keeps for a week in a plastic bag, or you can freeze it for months! Enjoy!
In a mixing bowl, add the first 4 ingredients; toss to combine. In a big non-stick skillet, melt 1 tablespoon butter over medium heat. Add in apple mixture and saute/stir for 5 minutes or until tender. Transfer apple mixture to a plate or bowl and set aside. Clean skillet. Spread 1 tablespoon butter evenly on 1 side of each tortilla. In a small bowl, mix together the cream cheese and powdered sugar until smooth. Spread the cream cheese mixture even on the non-buttered side of each tortilla. Top with apple mixture. Fold each tortilla in half, over apple mixture. In a heated skillet over medium heat, cook tortillas for about 2 minutes on each side or until golden brown. Drizzle caramel sauce over each quesadilla and sprinkle with pecans.
heat wok on high. add oil, until hot. add long beans in batches and stir fry until softened, set aside. drain all but 2 tbsp oil in wok. add all ingredients until sauce thickens. add long beans and serve.
Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. Remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool. Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3-4 minutes until meat is cooked. Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.
Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan. Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well. Stir together flour, baking powder, cocoa powder, and salt. Mix together wet and dry ingredients until mixed but do not overmix. Pour into prepared pan. Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.
Heat oil in pan, add onions and garlic, cook, stirring until onions are soft. Add ground beef, cook, stirring until well browned. Add crushed tomatoes, tomato puree, oregano and chili powder, bring to a boil, reduce heat simmer uncovered 20 minutes or until sauce is thick. Add beans and mushrooms, heat thoroughly: serve over hot spaghetti.
Prepare sponge: mix together the water, 1 cup flour and starter in a medium bowl. Cover and set in a warm space. Sponge will take 8 to 24 hours to develop. If you are not ready to bake, it will hold for a couple of days in the refrigerator. Set bread machine to dough cycle. Place sponge and all remaining ingredients in pan in order recommended by the manufacturer. When the dough is completed, transfer it to a large oiled bowl, cover and let rise until doubled. Remove and shape loaf as desired. Cover and let rise until doubled. The dough is slightly sticky, and I like to turn it out onto an oiled, not floured, board. Bake in preheated 400 deg. oven for 30 minutes, or until it reaches an internal temperature of 200 to 205 degrees. Note1: Starters vary considerably about how much time they need to double the loaf. If you are not confident about your starter, you can add 1 teaspoons instant yeast with the dry ingredients to ensure a prompt rise. Note2: As with all bread recipes, check the texture of the bread early in the cycle and add additional flour or water, as needed. Feta is variable in the amount of moisture it contains. Note3: Unless you know that your sourdough is strong, you may wish to shape immediately after the dough finishes kneading, and let it rise only once.
Mix Dressing and soy sauce together. Marinate skirt steak overnight or at least one hour. Grill, Broil, or pan fry to desired doneness. Slice across the grain and enjoy!
Place everything except cabbage and cheese in a 6 quart crockpot. Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid. Add water to almost cover the ingredients (about 2 cups when I made it). Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything. add in cheeses and blend again, or let melt and stir. This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.
Beat eggs, mix in the crab meat, leek, cilantro, flour baking powder, salt to taste, and one tbsp canola oil. form into balls with a teaspoon. heat two inches of canola oil in a saucepan to 359. deep fry the balls to golden brown. Drain on paper.
In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours. Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.
Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours. Place in the fridge to chill; it will keep for 1 week.
Preheat oven to 450. Put Crisco, water and salt into a saucepan and bring to a rolling boil. Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat. Add eggs, one at a time, beating until mixture is thick and smooth. Drop dough by heaping tsp 1-1/2 inches apart onto a greased cookie sheet. Bake for 10 minutes. Reduce heat to 350 and bake for 10 minutes more. Remove to wire racks. For chicken sald filling: combine all ingredients. Cut off tops of puffs and and pull out any soft moist dough. Spoon chicken salad filling into puffs. Replace tops. Serve warm or room temperature.
In a large bowl combine flour,baking soda. combine remaining ingredients. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 425 degrees for 14 minutes or until muffins test done.
Combine gelatine and sugar in pan. Stir in milk and water. Heat, stir until sugar dissolves. Cool for 5 minutes. Stir in almond essence. Pour into 9" square pan. Refrigerate until set. Cut into diamonds. Float in sauce. May need to warm pan very slightly remove from pan- don't warm to much or it will melt. Sauce: Dissolve sugar in warm water. Stir in almond essence. Add mandarins and juice and mix gently. Serve cold.
Heat oil in skillet. Add onions and green pepper, and cook until vegetables are tender. Add potatoes and heat until potatoes are lightly browned. Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired. Stir to combine and cook a few minutes more. Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover. Heat until cheese is melted.
Beef and Broth -- First, remove the beef to the counter to take the "chill" off, and season well with salt and pepper. Then, in a large pot, add the olive oil and bring to medium high heat. Simmer the beef until golden brown on each side. Remember to do a little at a time so you don't over crowd the pan. If you put in too many pieces in at a time, they will just steam vs brown. After the meat is done, just remove to a plate on the side. Time to deglaze the pot. Add in the wine and deglaze scraping up all the bits on the bottom of the pot. Then add in the small onion cut in half, the carrot, celery and the beef. Then add in the water and broth and turn to low heat and simmer, covered. It should take around 1 hours You want the meat tender but not falling completely apart. This time depends on how small you cut your pieces and the cut of meat you purchased. Just take a look after 1 hr, it can take up to 1 1/2 hrs to be tender. Soup Base -- When you beef is just about done, it is time to make the Base Flavors. In a large saute pan, add the olive oil and bring to medium high heat. Add in the onion and garlic and saute for about 3 minutes until lightly golden but not too brown but tender. Add in the mushrooms (remember, I don't like mine too fine chopped, this is a rustic soup) and continue to saute until the mushrooms begin to get tender and golden brown, about 3-5 minutes. Then add in the potatoes (drained) and stir well to combine. Season with salt and pepper to taste. Beef -- Now it is time to remove the carrots, celery and onion from the beef. Remember they are large pieces so they will be easy to take out. And don't forget the bay leaf. This was all used just to flavor the beef and the broth. After your removed the vegetables, add your fresh sauteed vegetables to the meat mixture and stir well. Bring to a medium boil and add in the chopped kale. Turn to medium low and the kale will only take about 10 minutes to cook and become tender. Finish -- Check for any additional seasoning, salt or pepper and add in the thyme and stir well. Garnish -- I love to serve a toasted baguette with melted swiss cheese - absolutely perfect for dipping. A hearty perfect cozy night soup. ENJOY!
In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise. Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove. In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes) Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls. Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sauteing the vegetables and spices (add garlic to the sautee' pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.
Mix the cake mix with lemon-lime soda until blended. Fold in the pineapple, with juice, and the mandarin oranges. Bake according to the cake mix directions (usually at 350 for 30-35 minutes). Allow to cool completely. "Frost" with whipped topping. Store covered in refrigerator.
Put mushrooms in a 4 quart slow cooker; top with chicken breast. Melt the butter in a medium saucepan; stir in the italian dressing mix, golden mushroom soup, chicken broth and cream cheese until melted. Pour this over the mushrooms and chicken. Cover and cook on high heat for 4 1/2 hours, or on low heat for 8 hours. If the sauce is a little too thin, I mix about a tbs. or two of cornstarch in a 1/4 cup of water until it dissolves. Then I add this to the crockpot and let the sauce simmer for a few minutes, until the sauce is thickened a bit. Serve chicken and sauce over cooked rice or pasta. Enjoy!
Place the first four ingredients in a 5-qt slow cooker. In a large, resealable plastic bag, combine the gravy mix, soup mix, steak seasoning, and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Preheat oven to 400°F. Grease muffin tins. Pour boiling water over figs, cover and let stand for ten minutes. Drain, pick out any stems and chop. While figs are soaking, sift next four ingredients together. Add bran flakes. Combine milk, beaten eggs and melted butter; add to dry ingredients and figs, stirring until just blended. Fill prepared muffin tins 2/3 full. Bake for 25 to 30 minutes.
Preheat oven to 350 degrees. Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste. Grease a 13" by 9" glass or ceramic baking dish and set aside. In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Serve with lime wedges.
Put the ribs, beer and salt and pepper in a pyrex dish and cover with foil. Place in a 400 degree oven for about an hour. In the meantime, make your sauce by placing the garlic cloves and the whole lime (cut in quarters) in the food processor. Pulse until the mixture is pureed. Add the chili garlic sauce, soy sauce and dijon mustard. Pulse to combine. Get your grill set on medium heat and grill the ribs indirectly for an additional hour. Or less, depending on how tender the ribs are (you want them to be falling off the bone ultimately). Mop with the beer that you tenderized them in every so often, so they don't become dry. In the last 10-15 minutes of grilling, mop the ribs with the sauce.
In the oven at 180 degrees. Boil the cream, treacle and sugar. Remove from heat and add the butter making sure it is melted then add the baking soda and cool until the mixture is lukewarm. Sift the flour and spices. Add to the cooled liquids and knead gently together. Wrap and put in refridgerator for at least 24 hours or even 3-4 days. The flavour develops the longer the dough is left. Tip: Snippen is blank if they brushed with egg white before baking. Roll dough thin about 1cm and cut out shapes or cut into diamonds using a crinkle pastry cutter. Place on biscuit tray. Beat egg white with 1 tsp water and brush over biscuits. Place an almond in the centre and bake for 15 minutes.
Cook linguini according to package directions. Drain and set aside. In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat. Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side. Remove from pan and cut into 1/2-inch cubes; set aside. Pour out drippings from pan, but do not wipe it out. In the pan you cooked the chicken in, melt remaining butter over medium heat. Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and saute for 5 minutes, then stir in half and half and season with pepper. Cook 6 to 8 minutes, stirring frequently. Stir the Parmesan into the creamy mixture, stirring until well mixed. Stir in the pesto, and cook for about 5 minutes, until thickened. Stir in the chicken cubes and cook until heated through, about 5 minutes. Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta. Garnish with grated Romano and freshly ground black pepper. Makes 4 to 6 servings.
using a vegetable peeler peel off grapefruit rind in strips. using a sharp knife cut grapefruit into sections over a bowl to catch the juice. add grapefruit sections, rind, juice, and all ingredients to a saucepan. bring to boil, reduce heat to simmer, partially cover and cook 30-40 minutes. spoon into small jars, cover tightly and refrigerate. this keeps for a month or more.