HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the rennet in the 1/4 cup of bottled water and set aside. In a large pot pour one cup of filtered or bottled water and 1 1/2 teaspoons of citric acid stirring to dissolve. Pour in one gallon of whole milk and heat to 88° over a medium burner. When your thermometer reaches 88° remove the pot from the heat source and add the reserved rennet mixture, stirring for 30 seconds. Let the curds set for 5 to 8 minutes. At this point I will press my hand down on the curds so gently to see if there is a clear yellow whey liquid - if not let it sit for another 2 or 3 minutes. With a long knife that reaches the bottom of your pot start cutting the curds north to south and then east to west into one inch cubes. Scoop out the curds carefully and ladle into a quart sized plastic bowl which is microwave safe. Press the curds and drain off the whey. Microwave on high for one minute and pour off the whey. Quickly knead the curds into a ball with your hands (wear kitchen gloves since the curds will be increasingly hot) or a silicone spatula. Pour off the whey. Microwave again for 30 seconds and quickly knead with a silicone spatula, pouring off whey. It's starting to get hot at this point so don't use your hands. Microwave a third time for 30 seconds and quickly knead with a silicone spatula and pour off the whey. The cheese should be nice and shiny and quite warm and nice and stretchy so wear gloves and knead and stretch the cheese like taffy. NOTE: I make the recipe with a silicone spatula and not my hands. I stretch and knead against the side of the bowl with excellent results and no scalded fingers. Add cheese salt at this point if you want. Separate into smaller balls if desired. Drop the ball into ice water to cool. Wrap in plastic wrap and eat within 24 hours. For best taste eat the same day. Some folks like to make a brine to keep the cheese balls in but I think it is best stored in plastic wrap and made the same day you want to eat it. When you become proficient you can add in yummy things at the same time you salt; try sun-dried tomatoes, basil, parsley, what suits you. You can roll prosciutto into it and slice it for a party. Save your whey for Recipe #427121! It will only add a few minutes to your kitchen time!
Remove crockery pot from heating element and turn on the heat to high to preheat the unit for 15 minutes. In large mixing bowl, combine all ingredients except pie crust and stir until well mixed. Roll pie crust into a circle slightly larger than crockery pot (size of circle will vary depending on your crock pot) and place crust into bottom of the pot; the crust should come up the sides of the pot about 1 inch and can be folded down to make a thicker crust"lip" if desired. Spread apples and berries evenly over crust. In small bowl, blend topping ingredients then sprinkle the mixture evenly over the fruit. Place crockery pot into the preheated base. Cover with the lid and cook on high for 1- 1/2 hours or until apples are tender. Length of time depends on your crock pot, but leave the lid on the unit for at least 1 hour without removing it even once! This is important to keep the moist heat in the crock pot. Serve warm with ice cream and a dash of cinnamon. If you prefer a brown crust, cook the unfilled crust in the crock pot for 15 minutes before adding the fruit filling and topping.
1. Preheat oven to 350. 2. Mix hashbrowns, cheese, sour cream, heavy whipping cream, butter and seasonings. 3. Bake in greased 9x13 pan for 1 hour. Garnish top of dish with paprika if desired.
Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheese; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.
Brown pork chops in a skillet until they turn gray. Drain the grease. Place the pork chops in a baking dish. Top with sliced onion. Mix the two soups, then pour on pork chops. Bake at 350 degrees for 20 to 25 minutes.
Bring a medium-large pot of water to boil. Cut cauliflower into smaller pieces, add to the pot,and boil until fork tender,approximately 6 minutes; drain well. Using a stick blender or potato masher, mash the cauliflower with the cream cheese, garlic, rosemary (if using), Parmesan cheese,butter,and bouillon powder. Add some salt and pepper to taste- test and adjust seasonings as needed.
Place 1 bag sauerkraut in bottom of covered roaster. Place pork loin on top and sprinkle with salt and pepper. Cut keilbassi into chunks and scatter over sauerkraut. Top keilbassi with second bag of sauerkraut. Saute onion in olive oil till carmelized and place on top of pork loin. Pour beer around roast onto sauerkraut. Bake 350 degrees for 3 hours. We like ours falling apart so adjust cooking time to your preferance. Dumplings: After roast is baked to your standards: Mix dry ingredients then with a mixer beat in butter, milk and chives. Drop onto sauerkraut by tablespoons and bake covered for 10 minutes. Remove lid and bake an additional 10 minutes.
Preheat oven to 325 degrees. Pulse the onion in a mini-chopper or blender until almost pureed. Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes. Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute. Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork. Just before serving, season with salt and pepper.
Heat skillet on med-high heat with vegetable oil. Mix all other ingredients together, we try to use left over mashed potatoes, buy fresh are just as good. Crumble bacon up, and make sure to mix very well together. Patty up, and place in skillet; cook each side 5-10 minutes or until browned and crispy on the outside. Remove from heat, serve and enjoy!
In a 9x9-inch casserole dish mix together butter, dressing, leeks, mushrooms, artichoke, and garlic, and cook on High for 3 minutes or until vegetables are softened, stirring twice. Stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish. Season chicken with salt and pepper. Cook covered on High for 5-6 minutes, turning chicken over halfway through cooking. Poke chicken with a fork to test for doneness (done when juices run clear). With slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce. Dissolve cornstarch in water, and pour into baking dish with vegetables. Stir until well mixed, then cook on High 2-3 minutes, or until thickened. Season to taste with salt and pepper. To serve spoon vegetables and sauce over chicken.
Cook macaroni as instructed on box. For a casserole, I like to take a minute or 2 off the recommended cooking time. In casserole dish mix peas, tuna, soup, margarine, milk and cheese packet from box. Salt and pepper to taste. Add macaroni and stir gently. Sprinkle with crumb topping. Bake at 350 for 20 to 30 minutes or until bubbly.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside. Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
Set oven to 325°. Lightly grease cookie/baking sheets. In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!). Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined. Stir in 1 cup mini chocolate chips. Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired). Place on cookie sheets about 1-1/2-inches apart. Bake for about 10-14 minutes or until the logs are firm. Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!). In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth. Dip one end in the chocolate then into the chopped nuts. Holding the cookie in the middle, repeat with the other end of the cookie. Place on waxed paper to set.
Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates. Add salt and beaten egg; blend well. Add flour, one cup at a time until soft dough if formed. Knead on a floured surface 5-10 minutes or until dough is smooth and elastic. Shape into small balls (walnut sized) and put into a greased baking pan. Let rise at least 5-10 minutes. Bake at 425 degrees for 15-20 minutes. *If you have more time, you can let the rolls rise in the pan until they have doubled in size.
Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients. Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil. Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan. Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved. (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!). Spoon the hot chutney into hot and sterile jars and seal immediately. Makes about 4 lbs chutney. Store in a dark and cool place and leave to mature for at least 2 weeks. Will keep in ideal storage conditions for up to 2 years+.
Trim fat from meat, cut meat into 1/2-inch cubes. In a dutch-oven sear meat in batches in olive oil; set aside. Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat. Return meat to the pan. Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
Heat oven to 375. Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and water just until flour is moistened. (Mixture will be crumly.) Shape into ball; flatten slightly. Roll out dough on lightly floured surface into 12 inch circle. Fold into quarters. Place dough into ungreased 10 inch quiche pan or 9 inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust. Sprinkle cheese and bacon over bottom of crust. Place asparagus spears in spoke pattern on top of bacon. Combine all remaining filling ingredients in small bowl. Pour over asparagus-cheese mixture. Bake for 40-45 minutes or until golden brown and set in center. Let stand 10 minutes before serving. Serve warm.
Preheat oven to 400 degrees. Put butter in a 9-inch square baking pan, and heat in the oven until butter melts. Sift cornmeal with flour, sugar, baking soda and salt. Beat in 1 cup milk, eggs and buttermilk. Pour batter over melted butter in baking pan. Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR. Bake for 35 minutes, or until bread is golden brown.
Mix together the flour, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg, add to flour mixture. Add vinegar and water to flour mixture. Mix until dough forms. In a medium saucepan over medium-high heat, melt butter for sauce. Add brown sugar, water, and cinnamon and bring to a boil. Remove from heat. Roll out dough into 4 pieces. Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely. Place apple dumplings, seam side down in 8 x 8 inch square baking pan. Pour sauce over dumplings. Bake in preheated 375 oven for 30 minutes. Serve with icecream or whipped cream.
Thaw the spinach and squeeze out the water. Mix the spinach, cheese, onion, celery, and eggs. Mix the mayonnaise ( I go a little easy on mayo.) salt, tobasco, vinegar, and horseradish. Then add to spinach mixture stir to combine. Chill.
Roast the peppers on the grill or in the oven. Peel and cool. Puree the peppers in the food processor till smooth. In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli. Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper. Puree. Add the roasted red pepper puree and blend. While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened. Refridgerate till use.
Chop portobello caps into 1 inch cubes. Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes. Add the vegetable broth, ketchup, onions, garlic, and salt to skillet. Heat to boiling, reduce heat, and simmer uncovered for 5 minutes. Cover and simmer about 5 minutes more. Mix vegetable seasoning and flour in a small container. Add flour mixture gradually into mushroom mixture, stirring constantly. Boil and stir 1 minute more. Reduce heat to low and stir in sour cream (or alternative). Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).
Heat oven to 425 degrees. Place clams in a large pot with water. Cover and cook over high heat until clams open, about 10 minutes. Remove from shells, there should be about 1 cup of clams. Reserve 24 shells for stuffing (you may not need all 24). Process clams briefly in a food processor. Do not overprocess or the clams will become liquid. You could also finely chop the clams by hand. Combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. Stuff shells with mixture and smooth top. Sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. Sprinkle with olive oil. Place in oven and bake for 15 minutes. Run clams under broiler briefly for a final glaze.
Combine brown sugar, karo syrup, water, cream of tartar and butter in saucepan. Cook to soft ball stage. Remove from heat and cool 1 minute. Stir in soda-- will bubble. Pour over popped corn and stir until coated. Spread on waxed paper to cool.
Preheat the oven to 425*. In a heavy skillet, saute the beef until brown. Stir in the onion and cook until onion is transparent. Add the tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Bring to a boil and simmer for 15 minutes while you prepare the topping. In a large mixing bowl, stir together the cornmeal, flour, sugar, and baking powder. Whisk the egg, milk and oil together. Add to the dry ingredients. Lightly grease a 2 quart casserole. Pour in the meat filling and top with the cornmeal mixture. Bake for 20-25 minutes or until the cornbread is beginning to brown.
Cook spaghetti in boiling water until done. Drain. Put spaghetti back into pot. Add tomato juice. Add cheese. Cook until cheese is small bits not big chunks or melting chunks.
Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel. Remove 2 tablespoons drippings from skillet and set aside. In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside. In a shallow dish, combine the flour, salt and pepper. Dredge liver. Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side. Remove to plates and top with onions. Cover with foil to keep warm. Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes. Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.
Preheat oven to 400 F (if you are not making these ahead). Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray. In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets. Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing. Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack. Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside. Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time). Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.
Pre-heat oven to 180 (350). Line 2 muffin trays with cupcake liners. Whisk the dry ingredients to combine well. Combine the vodka, juice and water. Add oil, vinegar and vanilla to the vodka mixture. Add the flour and beat on low until combined, then increase speed to medium and beat for a couple of minutes. Divide the batter evenly among the cupcake liners. Bake for about 25 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute). Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant. Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan. Once the peas are warmed through, turn off the heat and uncover. Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you. Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!
Crust: Butter a 9-inch springform pan on the bottom and the sides. Next, mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil. Boil for 2 minutes stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes. Place in sterilized jars and seal.
Shake with ice. Strain into a martini glass rimmed with cinnamon and sugar. Garnish with a sprinkle of nutmeg.
Cook pasta according to package direction. It takes 1 1/2 cups of uncooked rotini pasta to make 2 cups of cooked pasta. In a large bowl, combine cooked pasta, onion, carrots and celery. In a medium mixing bowl, place salmon. Pick through to remove bones and skin. Once salmon is picked through, mix in pickle relish, mayonnaise plain yogurt, and black pepper. Add salmon mixture to pasta; mix gently to blend flavors. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Mix the ground rice with a little milk and prepare a paste. Stir this paste into the remaining milk. Cook on slow flame in a heavy saucepan until the mixture thickens. Add the caster sugar and rose water. Stir well. Remove from flame. Beat the mixture for 5 minutes. Rinse out a mould with a little rose water. Pour the pudding mixture into it. Leave until firmly set and cold. Turn out. Sprinkle a few drops of rose water and some caster sugar. Garnish with chopped pistachios and almonds.
Preheat oven to 350°F degrees. In large bowl, mix all ingredients well (will be crumbly). Roll into 1-inch balls. Place 2 in apart on lightly sprayed cooking sheet. Bake for 10-12 minutes. Cool for 1 minute. Remove and cool completely.
Preheat oven to 320°F and line two large baking trays with parchment paper (do not grease). Whisk together the sugars and salt, set aside. Whip the egg whites and cream of tartar in a spotlessly clean bowl with electric beaters until soft peaks form. Gradually add the sugar mixture, 2 tablespoons at a time, beating constantly for 8 to 10 minutes or until mixture is semi-stiff and glossy. Add vanilla and beat to combine. Using a teaspoon, drop meringue onto prepared trays 1" apart. Bake for 20 minutes, until firm but still slightly "marshmallowy" inside. Turn off the oven and cool for 15 minutes, then cool to room temperature.
Preheat oven to 400 degrees F. Line a 10"x15" jelly roll pan with parchment paper for cooking/baking. Place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper. When the oven comes up to temperature, place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes. When the 15 minutes is up, check the bacon. We like our bacon limp, but if you like it crispy, add more time, rechecking it every 1-2 minutes for desired doneness. Remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels. Drain bacon grease into a can. Repeat process until entire 3-pounds of bacon is cooked. Freeze in portion sized bags.
pre-heat the grill (i use my george foreman) to medium. combine crabmeat, breadcrumbs, parsley, mayo and horseradish. cut a slit in the side of each steak making sure to cut evenly. spoon crab mixture into pockets. season the steaks with as much salt and pepper as you like. grill steaks for 8 to 12 minutes for medium rare turning once half way through.