HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash zucchini and cut into thin lengthwise slices. Cover with 1 inch water and 1/4 cup salt. Let stand for 2 hours. Drain thoroughly. Place celery seeds, and mustard seeds in a spice bag. Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt. Bring mixture to a boil. Pour hot brine over zucchini slices and allow to stand for 2 hours. Bring all ingredients to boiling point and cook for 5 minutes. Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal. Process for 10 minutes in a boiling water bath.
Combine brown sugar, butter, corn syrup and salt in a large skillet. Stir over medium heat until butter is melted. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly. Spread pecans in single layer on parchment paper and cool completely.
Dough:. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water. In a large bowl, mix salt and flours. Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80°F. Punch down dough. Knead again and let it stand another hour till double in size. Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night. Onion Mixture:. Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside. Baking Naan:. Preheat oven to 450 °F. Divide the dough ball into two smaller but equal balls. Roll out one dough ball by hand to about 5" diameter set aside. Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top. Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape. Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface. Brush the top of the rolled Naan with melted Ghee. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes. Repeat until all the Naan have been baked.
As easy as it sounds. Heat the water until it is about to boil (can be done in a pot or for 30 seconds in the microwave). Mix with the miso, stirr until you find the consistency you need. Enjoy!
In skillet, brown beef. Remove ffrom skillet and cover to keep warm. Drain. In same skillet, heat oil over medium heat until hot. Add potatoes. Cook and stir 8 to 10 minutes. Stir in salsa, chili powder and ground beef. Cook 5 to 8 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese. Cover,cook 2 to 4 minutes.
Saute onions, garlic, parsley, and olive oil over medium heat. Add cabbage and cook until softened. Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken. Simmer 30 minutes over low heat, covered. Add spinach and cook over low heat for 1 minute. Ladle into bowls and top each with 1 T. pesto (if desired).
I usually make this in my non-stick wok. Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown. Add basil and bay leaf. Pour in wine, lemon rind, lemon juice and reserved clam juice. Simmer until reduced a little (by about a third). Add clams and heat through. Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley. Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.
Place chicken in a large pot. Add water, bouillon, poultry seasoning and thyme. Simmer chicken for one and a half hours, or until done. Remove chicken, straining it into a large bowl. Return stock to large pot. Add carrots, potatoes, and celery. Simmer, covered for 20 minutes or until vegetables are tender. Meanwhile, remove chicken from the bones and cut into bite sized pieces. Combine milk and flour and gradually add to stew. Add peas and stir to stew comes back to a boil and thickens. Return chicken and heat through. Serve in bread bowls. ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth. ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.
Preheat oven to 325°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray. Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined. Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing. Toss and serve immediately for best flavor and "crunch" (although leftovers are a welcome lunch in my opinion).
Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes). Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!). Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly. In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended. Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove. Season with salt and pepper and cayenne pepper (if using) then ladle into bowls. Sprinkle with grated Parmesan cheese and chopped green onions. Delicious!
Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste. Pour into a heavy saucepan, add the rest of the stock. Season to taste with salt and pepper and hot pepper sauce. Cook over low heat, stirring from time to time, for about 15 minutes. Stir in the cream and cook, stirring, until heated through. Stir in the Angostura bitters. A tablespoon of dry sherry or dry vermouth may be added to each serving. Garnish with croutons and serve hot or chill and serve sprinkled with chives.
In a dutch oven, brown the ground beef until no longer pink; drain. Stir in the prepped tomatoes, salt, basil and pepper. Reduce heat to low, cover and cook for 45 minutes, stirring occasionally. Cook the pasta according to package directions; drain. Place in a 4 quart baking dish and stir in the sauce and 1 cup of the mozzarella cheese. Sprinkle with parmesan cheese and remaining mozzarella cheese. Cover with foil and bake at 350F for 15 minutes. Uncover and bake 15 minutes longer, or until heated through and cheese is melted and lightly browned.
Place pie shell on a rimmed baking sheet. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with fork. Bake 5 minutes longer; cool on rack. Sprinkle cheese in pastry shell. Remove cartilage from crabmeat; place on top of cheese. Sprinkle with green onions. Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper. Pour into pastry shell. Sprinkle with almonds. Bake at 325 degrees for 1 hour. Let stand 10 minutes before serving.
PREPARING CRUST: Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry add ice water by teaspoonfuls. Gather dough into ball, flatten into disk; wrap in plastic and refrigerate at least 2 hours. *Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out. Position rack in center of oven and preheat to 375°F. Roll dough out on a floured work surface to 12" round; transfer to 9" diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2" above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. PREPARING FILLING: Whisk milk, cream, egg, egg yolk, and salt in medium bolw to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides; serve warm or at room temperature. MAKE LEEK CONFIT: Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water. 2 to 3 minutes. Serve warm - yield 2 cups. **Can be made 1 week ahead - keep chilled. Rewarm before using.
Combine all dry ingredients. Mix water and oil together. Add water and oil mixture to dry ingredients. Coat fish with batter.
Mix corn muffin mix as directed on package. Spread batter into a sprayed 12-inch pizza pan. Bake at 400°F for 8 to 10 minutes or until lightly browned. Brown meat and drain. Add seasoning package, water, and chilies. Simmer until water is absorbed. Sprinkle one cup of cheese over crust. Top with meat mixture. Sprinkle with crushed red peppers and oregano. Top with remaining cheese. Bake until cheese is melted. If desired you can also serve with lettuce, sour cream, and diced tomatoes.
Over medium heat, brown rice with oil, garlic and onion. Make sure not to burn the rice; it will be just a little toasted. Add the tomato sauce PLUS 2-3 cans of water (more water for the brown rice). Add the cumin and the chicken bullion but go easy on the bullion because it can be salty if you put too much. You may add the optional items depending your taste buds. Blend ingredients and bring mixture to boil for about 3 minutes then cover and set to a low simmer for about 20-30 minutes. Don't lift the lid (unless you smell it burning). Let stand for another 15 minutes to make sure it gets soft and fluffy. (When serving, add fresh lemon juice but don't add it while cooking -- it will alter the flavor and might make it too bitter.).
Preheat oven to 425°F Mix all the honey dip ingredients well. Refrigerate or set aside to serve at room temperature. CHICKEN: Mix mayo, ground mustard, onion and garlic powder in a medium bowl. Add chicken pieces, mixing to coat, and set aside. Mix crumbs and sesame seeds together in another bowl (or a plastic grocery bag for ease). Coat chicken pieces (one at a time) with the breadcrumb mixture and place them onto baking sheet. Bake 20-25 minutes or until done and lightly brown. Serve with honey dipping sauce. TO TOAST SESAME SEEDS: Place seeds in a non-stick saute' pan over medium heat. Heat, stirring occasionally, for 4-5 minutes or until seeds are toasted. Do not walk away as once they begin to brown, they do so rather quickly.
Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around. Pour one cup of peanuts over popcorn. Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts. In a microwavable glass bowl, stir together butter, brown sugar and corn syrup. Microwave for three minutes. Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake. Microwave for one minute. Remove bag and shake up. Microwave for one more minute. Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays. Throw out bag immediately so dog does not eat it!
Pre heat oven to 200 C. Heat oil in a large flameproof casserole on high. Cook chicken in batches until sealed and browned, remove from pot. Add garlic, thyme and onions and cook 2 minutes. Return chicken, add olives and stock. Season to taste. Cove and cook 45 minutes or until tender. Serve with lemon wedges.
Process almonds and apricots coarsely in food processor. Transfer to small bowl. Process figs to fine consistancy. Stir into almond apricot mixture. Add coriander, rind, honey and enough white wine to bind ingredients. Refrigerate for 1 hour. Roll into balls, 1 inch in diameter, roll in the sesame seeds and place each in miniature paper cups, or shape into a pyramid and press sesame seeds into sides. Makes about 24 balls.
Heat olive oil in a skillet with a tight-fitting lid over medium heat; add garlic and stir until fragrant, about 3 minutes. Stir in broccoli stems and cook 2 minutes; add florets and water and cover pan. Cook covered 15 minutes; uncover the pan, turn heat up to high and cook just long enough to evaporate any liquid left in the bottom of the pan. Sprinkle with lemon juice, salt and pepper, and serve. ***The cook time in step 3 seems really long to me -- if you make this please let me know if it's right***.
In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat. Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter. Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.
Place chicken in food processor; pulse until coarsely ground. Heat a large nonstick skillet over medium heat. Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done. Drain well, transfer to a large bowl. Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well. Place 1/3 c chicken mixture into each lettuce leaf. Serve with peanuts and serrano.
Rinse fillets under cold water; pat dry with paper towels. Brush one side with lemon juice. Place fillets, 1" apart, on oven-proof baking dish. Arrange onion slices over tops of fillets, dividing evenly. In small bowl, combine mayonnaise and parmesan cheese. Spread 1/4 cup mayonnaise mixture over each fillet. Cover baking dish with foil; Broil 6" from heat for 15 minutes. Remove foil; continue broiling just until top is golden brown, about 5 minutes.
In a large freezer bag combine all ingredients. Smoosh around to combine. Squeeze out as much air as possible. Shape the mixture very flat, filling the large baggie. Place in a 2nd large freezer bag along with the recipe. Thaw completely. Preheat oven to 375°F. Shape into a loaf and place in a meatloaf pan. Bake for about 1 hour or until done.
Preheat oven to 350°F. Place hot dogs in buns; top each with about 1/4 cup of chili, 1 tablespoon of onion and 2 tablespoons of cheese. Lightly coat cheese with cooking spray. Wrap hot dogs in foil; cook until warmed through and cheese is melted, about 15 minutes. Serve hot.
In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper. Whisk in onion and peppers. Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool. Add potatoes and corn to vinaigrette and toss.
Mix all ingredients except 1/2 cup cheese. Place in greased casserole. Top with remaining cheese. Bake at 350°F for 45 minutes.
Egg Shell: Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl. Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize. Rinse and peel out inner membrane of egg shell for garnish use. Cocktail Directions: Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around). Pour contents into chilled Collins glass, then top with tonic water and soda. Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.
Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside. Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside. Spread 1 teaspoon softened butter on one side of each bread slice. Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat. Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside. Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices. Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns. To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.
In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished. Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet. Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper. Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally. Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally. Sprinkle with cheese and green onions just before serving.
Set out bowls containing the fillings, cheese, salsa and cilantro. Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro. Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside. One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro. Potato, egg and cheese with salsa tacos are popular in my household, too.
Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE. Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly. Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.
Microwave butter in a 2-cup glass measuring cup at HIGH 1 1/2 to 2 minutes or until butter is brownish in color. (Watch it so as not to scorch it). Remove from microwave, and immediately add minced garlic. Place green beans, onion, and 3 T water in a microwave safe bowl. Cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwvae on HIGH 4 to 5 minutes or until vegetables are tender; drain. Toss together hot beans and sliced onion, brown butter mixture and salt; sprinkle with freshly ground black pepper and for extra kick -- crushed red pepper flakes.
Preheat oven to 380 °F. Beat egg whites in medium bowl until stiff. Set aside. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl. Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches. Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean). Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise). Place cups on baking tray and put into oven. Bake for 30-45 minutes DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT! Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
Preheat your oven to 375 degrees F. In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine. In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet. When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine. Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.
Mix cheeses, mayonnaise, and onions. Put in a baking dish, top with bacon bits and crumbled Ritz crackers. Bake in microwave for 5 minutes or in the oven at 350°F for about 15, just to warm through.
Heat gas or charcoal grill. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok"). When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
Cook ground beef and drain. In a large bowl, combine all ingredients except cheese and cornbread mix. Cover and cook on Low for 3 to 4 hours. Prepare cornbread batter and set aside until batter thickens. When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter. Cover and cook on High 30 minutes or until cornbread is cooked through.
In a quart jar, blueberries, 1 cup sugar, and vodka. (I use frozen blueberries as the freezing process breaks down the cell walls, allowing you to get more juice). Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the blueberries, getting as much juice from them as possible. In a fresh quart jar, add the second cup of sugar, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.