HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prick the sausages all over and place into a dish. Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours. Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy. Slice the sausages thickly and skewer with a toothpick. Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread. This recipe can also be cooked on the barbeque - to great effect!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, sour cream, and chocolate; beat well. In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins), or until a toothpick inserted into the center of a loaf comes out clean. Cool, slice, and enjoy!
preheat oven to 400°F. In med bowl, stir together all flour, baking soda, baking powder, salt and sugar. In sm bowl, beat together Egg Beaters, vegetable oil and yogurt. Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat. Fold in strawberries, lemon rind and walnuts. Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour. Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven. Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature. Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin. NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.
Combine tomatoes and boiling water; let stand 20 minutes. Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil. Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk. Stir in cheese. Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9. Preheat oven to 400 degrees. In a large skillet, saute onion in a little olive oil til onion is soft. Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop remaining cornmeal mixture onto bean mixture. Bake pie at 400 degrees for 30 minutes or until set. Serve pie with low-fat sour cream.
Cook the pasta according to the pasta directions. Drain and toss with 2 tablespoons of the olive oil. Cool at room tenperature. Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes. Drain them on paper towels and reserve. Put the basil and garlic in the bowl of a food processor. Add the rest of the olive oil, salt and pepper and puree. Pour the basil "sauce" over the pasta and toss. Add the reserved peppers and olives and toss together. To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.
Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.).
Place the water, sugar, and yeast in the pan of your bread machine. Let the yeast dissolve and foam in the water for 10 minutes. Add the rest of the ingredients. Program your bread machine for a 1 1/2 pound basic white bread. I always choose the dark setting for the crust. This bread is excellent for the time delay feature.
Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl. Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.
Preheat oven to 375 degrees F. Lightly coat cookie sheet with cooking spray. In a small bowl stir together first four ingredients. In mixing bowl cream together vegetable oil, applesauce, peanut butter, flax seed, sugars, egg, and water until smooth. Add dry ingredients and mix until thick dough forms. Roll dough into 1 inch balls and place on cookie sheet 3 inches apart. Use a fork dipped in flour to flatten creating a criss cross pattern. Bake at 375 degrees F for 9 - 11 minutes.
Cream cream cheese, add sugars and vanilla until smooth. Add Skor Chips, mix in. Chill a couple of hours. Serve with sliced apples (granny smith's are one of the best) or other firm fruits. Really, really yummy!
Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes. Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!). While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)). When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball. Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky. Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size. When doubled in size, knead the dough again for another minute - just to knock the air out a bit. Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds). Place a square of chocloate in the centre of each piece of dough then form into a ball. Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between. Place in a preheated oven at 230 c (450 F) for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over. Remove from tin & allow to cool.Divide the icing sugar into 2 bowls. Add the cocoa powder to one & add a tiny bit of hot water at a time to each, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered. Tear off a piece when you want & enjoy!
Heat all ingredients in a saucepan until it comes to a boil. Turn down heat to simmer and cook additional 2 minutes. Keep in refrigerator for sashimi and sushi.
beat egg, add butter, sugar, salt and water/milk. Add flour and mix to form a smooth batter. leave for several hours. Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan, cover and cook till done(a nice brown underneath) on slow/medium heat. Remove from pan, throw some peanut/sesame and sugar over, fold into half, cut and serve immediately.
Husk and boil corn for 4 minutes-- no longer than that. Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes. Seal in jars according to manufactuers instructions.
Rinse the Goya canned black beans well then boil in water for 30 minutes, strain the water off. Rinse the canned corn, then boil in water for 10 minutes then strain and set aside to cool. Mix all ingredients in large bowl. Let rest for 2 hours under refrigeration before serving. Eat within 2 days or so due to all the liquid and the avocados.
Place the cabbage, red pepper, carrot and onion in TM bowl. Chop 8 seconds/speed 5 - or until the veggies are finely chopped. Add the olive oil to TM bowl. Cook veggies 5 minutes/reverse/speed 3/90°. If the veggies appear very watery, drain excess liquid. Add the egg, beef, almond flour, salt and pepper to the TM bowl. Combine 30 seconds/reverse/speed 4, or until mixture is fully incorporated together. Form mixture into 32 meatballs. Place in Varoma tray. Place 1 liter water in TM bowl. Steam the meatballs 25 minutes/Varoma/speed 2. Super delicious cold with a dollop of Paleo Mayo!
Peel potatoes, grate or cut into thin strips and mix with the salt. Cut onions into very fine onion rings. Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat. Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes. Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
Blend and chill - make into a ball. Dip in toasted coconut or nuts. From the Family Recipe Box, in Grandpa's typewriting, attributed to Eva Schopf, and dated Feb. 1970. Note from Julie: I don't believe that Lawry's makes French dressing mix anymore, so here is a mixture you can use, instead: 1/4 cup sugar, 1 tsp dry mustard, 1/8 tsp onion powder, 1 1/2 tsp paprika, and 1 1/2 tsp salt.
Wrappers:In a high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable. Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside. Filling:Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It's okay if they are not entirely uniform in size - they add texture. In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste. Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit. Toss the cilantro in with the cauliflower mixture just before filling the wraps. To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal. For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance. For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside. Serve with your favorite mango chutney!
Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish. Marinate ribs (or other meat) 1-2 hours. Use remaining liquid as a basting sauce during cooking. Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill. This makes enough marinde for 6-8 pork chops.
Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute. Chocolate Frosting. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner's sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.
Mash up a banana in a small bowl (I find my hands work better than a fork). Mix in honey and cinnamon. Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner. Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
Peel, core & slice apples. Place sliced apples in a bowl. Drizzle lemon juice over apples. Sprinkle in sugar, flour, cinammon,nutmeg and allspice. Mix together. Add 1 teaspoon almond extract and 4-5 pats of butter. Pour mixture into pie shell that has been lined with your favourite pie crust. Cover mixture with top crust. Brush cream on top crust, with pastry brush. Sprinkle with sugar. bake at 425 deg. for 20 min., then turn down to 375 deg. for 35-40 minute longer. Note: for 9" pie shell use 6 apples, 3/4 teaspoons cinnamon.
Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end. Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best). If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters. Sprinkle over the salt. Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged. Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better. After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe. (This is just a quick and easy substitute for real pickled lemons!).
Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden. Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often. Add broth, lemon zest and thyme and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.
Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well. Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed. Chill well before serving.
It's very important that you don't use the rack that comes with the toast oven, but rather the baking/broiling pan. Since the packets have oil, you don't want that accidentally spilling in your oven or it might start a fire. Place garlic cloves in the middle of aluminum foil, making sure they are in a single layer. Drizzle with olive oil and salt. Fold up making sure all sides are secure and tight. It should be a flat packet. Place on toaster ovens baking/broiling pan on lower or middle rack. Set temp at 350 degrees and timer for 30 minutes. After timer goes off, let sit in oven for 10 minutes.
Mix together water, both kinds of sugar and cinammon. Stir well. Put almonds in a microwave proof dish and cover with sugar coating. (See that all of them are coverd neatly). Microwave almond-sugar mixture for 3 minutes (700Watt). Take out of microwave oven and stir (mixture begins to be bubbly, be careful, it's very hot). Microwave again for about 2-3 minutes. (Mixture is supposed to be lightly crumbly, dark and partly gleamy. Depends on your microwave's "peculiarity"). Line a baking tray with non stick kitchen paper. Transfer almond mixture to tray and separate/spread evenly. Let dry and cool for about 5-10minutes.
Mix well. Let stand overnight in "fridge". Next day: roll into 2 loafs. Wrap in foil. Bake at 350 for 1 1/2 hours. Allow to cool before serving.
Place the teriaki sauce, ginger, worcestershire sauce,hotsauce cheese, salt& pepper on one of the patties, cover with the other pattie and seal carefully. Slide the sealed pattie into a heated pan (hot temp). Brown for 3 minutes, flip the burger, turn heat down to low medium, cover pan and cook 3 minutes,flip again, add Mushrooms, return cover and continue cooking until done over low heat. (apprx 12 minutes total). Meanwhile toast your bun, butter it if you wish I usually don't. When your pattie is cooked and the bun toasted place pattie on the bun along with all the condiments. Enjoy.
Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl. Add turkey and toss to coat; set aside for 15 minutes. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir. Cover and cook on LOW setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.
In a small bowl, combine the tuna, celery, onion, and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. Place on an ungreased baking sheet. Bake, uncovered at 350°F for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf, replace bun tops.
In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins. Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.
Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda. Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart. Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern. Top with a few chocolate chips (pressed in), if desired. Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
Spread crescent rolls on bottom of 9x13 pan. Blend sugar, vanilla, and cream cheese. Spread cream cheese mixture on bottom layer of rolls. Take the other package of rolls and spread on top of the cream cheese. Sprinkle with mixture of 1/2 cup sugar, 1 teaspoons cinnamon and 1 stick of melted butter. Bake for 30 minute at 350 degrees. Cut in small squares.
Make a paste with the garlic, cayenne, chili powder, lemon juice and paprika. Gradually mix in the olive oil and tomato puree. In a large glass bowl tumble the wings in the paste until evenly coated. Cover with plastic wrap and refrigerate for at least 4 hours. Tumble the wings again to ensure an even coating. Preheat oven to 425F. Arrange the wings on a baking try lined with aluminium foil and bake or 25 minutes, until crisp. Blue Cheese Dip-------------. Place the blue cheese in a bowl and mash with a fork. Add the remaining ingredients and mix thoroughly (mix to any texture you prefer). Place in bowl and garnish with the parsley.
Preheat oven to 375 degrees In large mixing bowl add the sugar, eggs and shortening. Blend together. Slowly add the flour, salt and baking soda and mix well. Add the water, vanilla and chocolate chips and mix. Add oatmeal and mix until all ingredients are blended together. Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used. The size of the spoon will determine the size of the cookie.
Remove giblets from hens and discard or reserve for another use. Cut hens in half, removing the backbone (discard); sprinkle halves with salt and pepper and place, skin side down, about an inch apart in a shallow roasting pan. In a small bowl, combine butter and dry mustard, stirring until well blended. Bake birds in a 400°oven for 30 minutes, basting with mustard-butter mixture, using it all; turn hen halves skin side up and add mushrooms, turning them in the drippings; return birds to the oven and bake for 30-40 more minutes or until hen halves are golden brown and meat near thighbone is no longer pink when slashed; baste hen halves and mushrooms several times with pan drippings. Arrange hen halves and mushrooms in a serving dish; keep warm. Stir 1/2 cup of the milk into pan drippings, scraping browned bits free. In a pan, blend flour with remaining 1/2 cup milk until smooth; gradually stir in pan drippings; cook over medium heat, stirring constantly, until mixture boils and thickens; stir in Dijon mustard. Pour sauce into a bowl and pass at the table to spoon over individual servings.
Peel the cucumber and halve lengthwise; scrape out the seeds and cut into thick chunks. Place chunks into a bowl and toss with the salt. Allow to rest for 30 minutes. Mix together the sugar, rice vinegar, chilli oil, and sesame oil in a small dish. Add mixture to cucumers, and stir until cucmbers are evenly coated. Serve chilled.
For the bars: Cream butter & sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In separate bowl combine flour, salt & soda & stir with whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet ( 13 X 18 size). Bake at 375 degrees for 10 to 18 minutes until light golden brown or until a toothpick comes out clean in the middle. Cool completely before frosting. Frosting: Combine butter & shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined. Then add milk & mix until smooth and spreading consistency. Add food coloring if desired and mix well. Spread over cooled cookie. Decorate with sprinkles if desired.
In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash. Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter. Continue to mash according to your taste, until desired texture is achieved. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock. Stir. Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness. Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture. Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes). Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement). Spread the mashed sweet potato and potato over top using a rubber spatula. Bake, uncovered for 45 - 60 minutes. This recipe also freezes very nicely.
In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn. Meanwhile pack 4-6 sliced apples in sterilized quart jars. Remove from heat and add the lemon juice and zest and buttershots. Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space. Wipe rims and place hot lids and screw tops on. Process in a water bath for 25 minutes. Optional packing: Mix apple slices into the syrup then pack.