HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash cucumbers. Remove blossom ends carefully to remove soil. Place cucumbers in large crock. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Covr with a heavy plate and weigh down with a glass jar filled with water. Store at moderate room temperature (70 to 75 degrees F). If scum forms, remove it daily. Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion. After one week, pack the. pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.
Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Bring to boil, stirring often. Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool to room temperature. Stir in ginger. Cover and store in refrigerator until ready to serve. Can be prepared 1 week ahead; keep refrigerated.
Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot. Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press. Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted. Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit). Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way. Serve with a pat of butter in an indentation on top.
Combine first 4 ingredients in a shallow dish; stir well, and set aside. Blend mustard and mayonnaise, brush over both sides of chicken. Dredge in breadcrumb mixture. Place chicken on a rack coated with cooking spray; in shallow roasting pan. Bake at 375 F for 45 minutes or until done.
Preheat oven to 350°F On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary and oil; season with salt and pepper. Toss until coated with oil;bake until tender, about 1 hour. Transfer to a serving dish.
In lg pot, saute zucchini, onion, peppers and garlic in oil until tender. Stir in all remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill. Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas. Slowly add enough water to knead to a stiff dough. Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length. Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.
In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved. Rinse the chicken in cold water and pat dry with paper towels. Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture. Cover and refrigerate for a minimum of 8-24 hours. Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling. Grill or oven-bake as desired.
Mix spareribs, wine, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate overnight. The next day, drain ribs, discarding liquid, and transfer to a 6 qt saucepan. Cover with water by 2 inches and bring to a boil. Reduce heat to medium; cook until slightly tender, 3-5 minutes, and drain. Set aside. Heat 1/4 cup canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add sliced garlic and ginger, dried chiles, fennel, star anise, and cinnamon; cook until fragrant, 1-2 minutes. Using a slotted spoon, transfer spices and chiles to a piece of cheesecloth; tie into a tight package. Add package to wok with reserved ribs, sugar, salt, and 6 cups water; bring to a boil. Reduce heat to medium; cook until ribs are very tender, 30-35 minutes. Drain ribs, discarding liquid and spice package, and dry them completely with paper towels; set aside. Dry wok with paper towels and heat remaining 3 cups of canola oil to 375 degrees F. Working in 2 batches, fry ribs until crisp, 6-8 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Discard all but 1/4 cup oil; heat over high heat. Add minced garlic and ginger, and red and green chiles; cook until fragrant, about 1 minute. Add ribs and red chile oil; cook for 1 minute more. Serve with rice.
Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary. Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!
Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate. Flour Coating: Combine all ingredients in a plastic bag. Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour. Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin! Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside. Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside. Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and saute 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often. In a 4-quart saucepan, melt the remaining 2-3 T butter; saute the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes. Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.
Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.
Preheat oven to 400 degrees. Roll pastry sheet to a 12 x 16" rectangle. Cut crosswise into 2 rectangles. Brush 1 rectangle with jam and place second sheet on top. Mix sugar and cinnamon together and sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other side. Cut pastry into 24 (1/2 inch wide) strips, leave flat or twist. Transfer to 2 parchment lined baking sheets, keeping 11/2 inches between them. Chill tray for 20 minutes. Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.
In a saute pan, saute the shrimp in butter for 4 minutes on high heat. Drain off the butter and add the shallots. Saute 30 seconds with the shrimp; remove the shrimp and put aside. Using the same pan, simmer and reduce white wine by one half. Add the cream; reduce by one third. Put the shrimp back in and boil 1/2 minutes. Add the chopped parsley. Serve hot with French bread.
Heat oven to 400. Form sausage meat into 6 patties. Simmer in frying pan with 2 tbsp water, keeping it covered. Remove the cover, and brown both sides of the patties. Put patties in casserole dish or 8x8x2 cakepan. Brown the onions in the sausage fat. Then put onions over sausage. Combine the tomato soup & 1 tbsp water. Pour the soup over the patties & onions. In a bowl,blend the biscuit mix and milk, creating a soft dough. Roll to fit the baking dish,and put over the layered sausage,onion,soup. Lightly brush the dough with milk. Bake 20 minutes or until done.
Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable. Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours. When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
Preheat oven to 400. (I use my toaster oven). Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally. Cool peppers, lift off skins, then cut in half and core. In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.
Place the first 2 ingredients into a blender. Add in the milk. Cut both cookies into halfs then put them into the blender. Blend at highest setting (If it makes to much of a mess you can put it on a lower setting) Blend for 10 minutes. While you are waiting you can pour the chocolate syrup on the edges of to glasses. Once it has been 10 minutes or you are sure the milkshake is smooth you can now pour it into the glasses. Put 1 cup of whipped cream on the top of the 1 milkshake and 1 cup on the other. Put the sprinkles on the whipped cream (optional). Also put the cookie crumbs on if you want it to have a nice crunchy feeling (optional).
Preheat oven to 325 degrees F. Spread peaches and juice in the bottom of a 13X9 inch baking dish that has been sprayed with oil. Sprinkle dry cake mix over peaches, evenly. Do not pack into the peaches. Pour melted butter over the cake mix. Mix the coconut and pecans together and spread evenly on top of butter cake mix. Bake 55-60 minutes.
Preheat oven to 325°F Line 12 muffin tins with paper liners. Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella. Bake for 20 minutes or until a cake tester comes out clean. Remove to a wire rack to cool completely.
1. Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. 2. Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander. 3. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert. 4. Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months.). Make Ahead: If you'd prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.
Preheat oven to 205 degrees Fahrenheit. Heat butter in a shallow roasting pan (15" x 10" x 2") in oven until melted. Remove pan from oven. Stir in seasoned salt and Worcestershire sauce. Add Rice Chex, Wheat Chex, Corn Chex, and nuts. Mix well until all ingredients are coated. Heat in oven 1 hour, stirring every 15 minutes. Spread on paper towels to absorb excess fat and to cool. Store in an airtight container.
In baking dish layer potatoes to cover bottom. Pop rings out of onions and layer on top of potato slices. Place meat on top of onion rings. Sprinkle with Mrs. Dash (or any other favorite spices). Place small pieces of butter on top of meat and potatoes. Place a small amount of water in bottom of dish (to keep potatoes from burning). Cover with tinfoil and bake 350* for an hour or until meat is desired doneness. (Also great with baby carrots added in).
Bread Pudding: Preheat oven to 350 degrees F. In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine. While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine. Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture. Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Bourbon Ice Cream Sauce: Place ice cream in refrigerator the day before the party. When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
In a large non-stick stockpot, saute garlic and onion for 2-3 minutes. Add ground turkey and cook over medium heat. When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through. Add all other ingredients to pot and stir. Bring to a boil over medium/high heat. Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.
Heat oven to 425°F Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 minutes Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture. Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Heat oil on medium high heat in a medium-sized skillet. Add onion and purslane and saute for several minutes until onions begin to soften and purslane wilts slightly. Add in eggs and stir gently to keep from sticking as with scrambled eggs. Continue cooking until egg curds are firm. Season with salt, to taste. Serve hot with a salsa of your choice and a side of warm corn tortillas.
Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well. Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.
Preheat oven to 375°. In a large bowl, combine first three ingredients. Cut in butter until mixture is crumbly. Pour blueberries into a buttered 2-quart baking dish. Sprinkle crumb mixture over berries. Bake 20 minutes or until topping is golden and berries are bubbly.
Season chicken with thyme and salt on both sides. Set aside. Heat oil in skillet over medium heat. Cook onion until browned and soft. Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside. Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted. Serve chicken with sauce poured over top.
Mix the flour, baking powder and salt, then rub in the butter or margarine. Stir in the sugar and oats. Spoon half into the base of a greased and lined 9 in square cake tin (pan). Mix the apples, cornflour and spices and spread over. Top with the Black Currants. Spoon over the remaining mixture and level the top. Bake in a preheated oven at 350°F for 30 minutes until springy. Leave to cool, then cut into bars.
Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches. Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate. Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes. Mix sour cream, sugar, and vanilla together. Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.
Preheat oven to 350 degrees. Spread one side of each bread slice with butter. Place slice on a baking sheet buttered-side down. On the top side spread pepper jelly, then top evenly with cheddar (or cheese of choice) and bacon. Broil just until cheese melts. Cut slices in half and serve warm.
Pour oil into a medium soup pot and turn head to medium. Add shallots and cook over medium heat until slightly softened, about 4-5 minutes. Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened. Add carrots, potato, broth, and wine and bring to a boil. Reduce to medium and cook at a low boil for about 20 minutes, or until carrots fall apart when pierced with a fork. Turn off heat and allow the soup to cool a bit, about 10-15 minutes. When soup is slightly cooled, insert an immersion blender into the pot and puree all ingredients - this should only take about a minute to get a smooth puree. Return to medium heat and bring to a simmer again. While simmering, add the remaining paprika and other spices to taste. Careful not to use more than the barest dusting (really just a few granules) of cayenne or your soup will be very hot! This is just for zest, not for heat. Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat. Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.
Preheat oven to 400 degrees Fahrenheit. Bring water to a boil; cook macaroni to al dente stage according to package directions. Drain well. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes. Stir in salt, pepper and paprika and remove from heat. Stir in 1/4 cup of the cheese. Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish. Spread half the remaining cheese over the macaroni. Top with remaining macaroni. Pour sauce over the macaroni. Top with the remaining cheese. Bake until bubbly and lightly browned, about 20 minutes. Let rest 5 minutes before serving.
In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minute Cut grilled lamb into 1-in cubes. In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
Pre-heat oven at 180°C. Wash prawns, cut off feelers and make a slit down the back to de-vein. Dry prawns with paper towels, and arrange on oven-proof serving dish. Pound the coriander with pepper and garlic. Heat oil in a small frying pan. Add the pounded ingredients and stir-fry for two minutes, or till it is fragrant. Stir in the soya sauce and sugar, turn off the heat. Pour the sauce mixture over the prawns and bake for 10 minutes or till the shells turn bright red. Serve on a pretty looking dish and ENJOY.