HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds. Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds. As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well. Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy. Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste. Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.
Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs. Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 11/2 inches (3.8cm) in diameter. Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes. Serve hot, spread with butter.
In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight. Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 inches of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. CUt into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375° for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm. NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.
Slice the squashes and dice the mushroom and onion. Combine the Alfredo sauce, pasta, crab, onions, mushrooms, squash, zucchini, parsley and pepper flakes in a large bowl and toss to coat. Transfer mixture to a greased 13x9x2 baking dish and cover with cheese. Cover and bake at 325°F for 35 minutes. Toss bread crumbs and butter and sprinkle over casserole. Bake uncovered an additional 5 to 10 minutes to brown.
Flake tuna. Add to diced apple, onion and celery in a bowl. Mix well. Add 1/8 - 1/4 cup mayonnaise to bind. Add 1/2 - 1 tsp [a splash or so] of red wine vinegar. Chill in refrigerator 2 hours [or quick chill in freezer for 20 minutes or so]. Kids love this, everyone loves this -.
DOUGH: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle. Sprinkle the dough with the minced onion, and pat/press it into the surface gently. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. Cut the log into eight slices. Place the buns on a lightly greased or parchment-lined baking sheet. Flatten the buns till they're about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature. *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Mix all dry ingredients then add water and oil. Knead till well combined,. If you use a bread machine, put ingredients in the order given (wet first). Choose the dough cycle. Shape the resulting dough into 2 long slender loaves. If dough is too wet, add a little flour. Let rise in a warm place for about 30 minutes. It may not exactly double in size because of the amount of nuts. Bake in 180degrees C (or 360F) oven for 30min. If it's become too dark, cover with foil.
Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust. Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping.
Toast the bread. On one slice, spread hummus and Greek yogurt and top with microgreens. On the other slice, spread walnut butter, pumpkin puree and top with toasted coconut.
Core and shredd a 2- 2 1/2 pound cabbage. Heat 2 tablespoons oil in pan adding diced onion cooking until fragrant then add minced garlic and doing the same. Stir in cabbage cook about 10 minutes add salt and pepper. Stir in dill and parsley then set aside. Turn oven to 375. Brush 10 inch pan with olive oil. Beat eggs and add cheese stir cabbage mixture into eggs. Melt butter. The 10 inch pan is lined with 7 sheets of the phyllo dough brushing each with oil and butter drapping edges of dough of the sides of the pan. put cabbage mixture into phyllo drapped pan bringing drapped edges over the top of cabbage mixture then layer remaining 5 sheets of phyllo dough brushing each with butter and oil mixture. Stuff edges into side of pan and make slashed on top for the excape of steam. Bake 40-50 minutes Herbs-although fresh is best the following can substitute- 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit. Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes. Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low. In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock. Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE! Taste & add salt, pepper or lemon juice as necessary, before serving.
Melt the margarine in a non-stick skillet over medium-high heat. Add the shallots and cook 10 minutes, or until golden, stirring occasionally. Add remaining ingredients except for the parmesan cheese. Bring mixture to a boil. Cover, reduce heat and simmer around 15 minutes or until the beans are tender. Transfer to a serving dish and sprinkle with the parmesan cheese.
Scrub 25 medium cucumbers. Pack in jars. Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar. Heat cider vinegar, water, and kosher salt for the brine. Bring to a boil. Fill jars with hot liquid. Seal.
Pre-heat oven to 350°F Spray baking dish with non-stick spray. Bring the milk to a boil and add roe. Simmer for 5 minutes. Drain, reserving the milk. Finely chop the roe and reserve. Open the fish out on a board, inner side down and press lightly down the middle to loosen the backbone. The backbone should be pulled away gently. Discard. Turn herrings over. Combine the breadcrumbs, onion and the reserved roe. Spread mixture on the opened herrings. Fold together and lay, folded, in baking dish. Cover and bake for 20 minutes until tender. While the herrings bake, combine butter, flour and reserved milk in a saucepan. Whisk together until smooth. Heat, whisking constantly, over medium heat, until sauce thickens and boils. Reduce heat and simmer for 1-2 minutes, making sure sauce does not burn. Stir in the mustard and vinegar and serve alongside the herrings. If English mustard is unavailable, use any mustard with a definite "bite" to offset the oiliness of the flesh.
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Heat peanut butter and honey in microwave until runny, then add all else. Mix well, form into balls and cool. I used a combination of dried cherries and dried apricots. You could use anything that you like.
Boil, steam or microwave broccoli until just tender. Serve topped with remaining ingredients combined.
Melt butter over low heat and blend in ornstarch, then syrup and milk. Bring to a boil. Stir and cook until thick. Continue cooking 2 or 3 minutes more, stirring frequently. Remove from heat, and let cool 15 minutes. Spoon into baked shells.
Preheat the oven to 150 Celsius. Beat Butter,Essence, Sugar and Golden Syrup in a small bowl with an electric mixer until light and fluffy. Then sift in Flour and mix till dough comes together. Roll into teaspoon size balls and place about 5cm apart on lined baking tray. Flatten with fork slightly. Bake for about 20 minutes. Cool on wire rack. Eat and Enjoy!
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup crumb mixture for topping. Press remaining mixture into bottom of 8 x 8 baking pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars.
Combine diced apples, pears and raisins with orange juice and hold for 5 minutes. Add peanut butter and mix well. Wash and dry lettuce or spinach leaves on absorbent paper towels. Tear lettuce into pita size pieces. Warm pita in toaster on lowest color setting. Cut pita in half, and carefully open each half to make a pocket. Line each pocket with lettuce or spinach leaves and spoon in equal portions of fruit and peanut butter mixture. Serve and enjoy. Serves 4 - snack or 2 meal portions.
Heat corn oil in a large pot over medium-high or high heat for a minute. Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean. Place a lid on the pot, and shake gently until the corn starts to pop. Shake vigorously until the popping subsides. Remove from the heat, and pour into a large bowl. Remove the vanilla bean from the corn. Scrape seeds from the vanilla bean, and mix with sugar. Stir sugar, salt and melted butter into the corn until evenly coated, and serve.
Make the Curry by putting all the Curry ingredients in the blender and blending them until they make a smooth sauce. Reserve til needed. Heat the oil in a 5 quart pot. Toss the chicken, the ginger/garlic paste, and the spices in the pot for about 4-5 minutes. Pour the Curry on top of the chicken. Fill the Blender with 1/2 cup water and stir around to catch any sauce that didn't come out. Then pour the water over the chicken. Bring the Curry to a boil. Cover, reduce heat and simmer for about 45 minutes or until chicken pieces start to seperate from bones. Serve with yogurt and either basmati rice or bread. Enjoy :).
In a large saute pan, heat oil over medium-high heat. Add garlic and cook, stirring constantly, until it begins to brown, about 30 seconds. Add orange juice and cook until reduced, about 30 seconds. Add spinach and orange zest; saute until spinach just wilts. Remove from heat and season with salt and pepper.
Set oven to 350°F. Grease a 3-quart baking dish. In a Dutch oven brown the beef with onion, garlic and chili flakes, stirring with a wooden spoon to crumble the beef. Cook beef until no longer pink; drain fat. Stir in bacon and all remaining ingredients; heat until simmering, adjusting seasoning to taste. Transfer into prepared baking dish. At this point you can chill for a minimum of 8 hours and then bake later. Bake for about 1 hour, stirring occasionally.
Chop chipped beef and scallion fairly small but not minced. Use green part too. Mix into cream cheese with the worcestershire sauce until well incorporated and smooth. Mold into a ball, or place in a crock. Serve with assorted crackers. Options--Cover with parsley and pimentos for a'Christmas-y' look.
Cream together first (5) ingredients. Add eggs and mix well. In seperate bowl sift all dry ingredients and add to creamed mixture. Add chips and nuts, stir to combine. Spoon onto ungreased cookie sheets (2" apart). Bake in preheated oven, 375 degrees for 10-12 minutes.
Fry the longaniza in hot oil. Add onions and stir until onions are transparent. Add tomatoes and one chipotle pepper. Once the sauce has simmered for a couple of minutes, add the chicken and cook fon 10 more minutes. If the Tinga seems dry, add some of the chicken stock from the breasts, sauce must be thick. Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce. Enjoy!
Mix the teriyaki marinade, five spice powder and ginger. Place tuna slices into a non-metallic dish. Pour over the marinade. Cover with plastic wrap and leave to marinade for 10 minutes. In a large non-stick pan (or use your barbecue) heat the oil. Fry the tuna over fairly high heat for 1-2 minutes each side (or until cooked to how you like them). Mix together the mayonnaise and wasabi paste. Serve the tuna with some of the wasabi mayonnaise and place some pickled ginger on top. Very yummy with plain, boiled rice and stir-fried chinese greens.
Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter. Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Place eggs, celery, green onions, jalapenos, red pepper, garlic, and cheese in bowl; Toss to combine. Mix mayonnaise, lime juice and spices in small separate bowl. Fold in egg mixure. Chill. Transfer to serving dish. Garnish with sliced avocado and cilantro.
Brown hamburger meat and onions in a Dutch oven over medium-high heat. Drain. Stir in hot water, Hamburger Helper sauce mix, stewed tomatoes, corn, and Rotel. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in uncooked Hamburger Helper noodles and zucchini. Cover and cook for 10 additional minutes. Sprinkle each serving with grated Parmesan cheese if desired.
After the macaroni has been cooked and drained and all vegetables and spam have been chopped mix it all together in a LARGE bowl. In a seperate bowl mix dressing and make sure you mix it well. Add dressing to salad mixture and mix until completly coated. Chill for at least an hour before serving.
Place beef in 3 1/2-qt. slow cooker. Mix soups and pour over beef. Cover and cook on LOW 10 to 12 hours. Serve over noodles.
1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2" cubes. 2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process. 3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer. Notes: All spoons are full mounded measurements, but no higher than salt would form. It's imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout. Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature. If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness. In essence, there's only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.
Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves. Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade. While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares. Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved marinade stir-fry for a couple of minutes, finally add cabbage and stir-fry until cabbage just wilts. Serve pork over steamed rice.
Brown ground beef and onion together. Add taco seasoning and water. Simmer a few minutes. Spread refried beans in the bottom of a 9x13 inch pan. Top beans with the meat and onion mixture. Dollop sour cream over the beef. Pour salsa over the sour cream. Top with shredded cheddar cheese, then tomato and lastly the sliced black olives. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Gather the whole plant - with the orange - not yellow - flowers. Chop jewelweed (the whole plant, stems, leaves, flowers and all) and place in an enamel saucepan, or a slow-cooker with a non-metallic liner. Pour in water, just to cover. Bring to a boil and reduce to a simmer (or cover and turn the crock pot on high) for several hours until a dark orange liquid emerges. The Jewelweed will by then look and smell like a soggy heap of boiled spinach. Remove it, and strain off the lovely orange liquid. Strain the liquid through cheesecloth, or a coffee filter, and pour into ice cube trays. Freeze. The cubes can then be used to rub the affected areas as needed. Brings very rapid relief, and will clear the rash in a day or two. The remainder of the cubes can be wrapped in a double layer of labelled freezer bags and it will keep for up to a year.
Blend the vanilla wafers, butter, and sugar together and press firmly into a 9-inch pie plate. Bake at 375°F for 5 minutes. Cool and chill. Heat orange juice in a double boiler. Add marshmallows and stir until melted. Cool mixture and chill in the refrigerator until partially set. After it is partially set, fold in the whipped cream and raspberries. Pour filling into crust. Top with extra whipped cream if desired.
Line a baking sheet with foil and spray the foil with nonstick cooking spray. In a medium saucepan, combine the water, corn syrup and granulated sugar. Place the pan over medium-high heat and stir until the sugar dissolves. Bring the mixture to a boil. As soon as mixture comes to a boil, stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer. Continue to cook the candy without stirring until it reads exactly 285 degrees F on the thermometer. Do not overcook it or it will start to take on a caramel color and your candy might turn green! Take the pan off the heat and let it sit just until bubbles stop breaking on the surface. Add the flavoring of choice and a drop of food coloring. Stir everything together. Pour the candy onto the prepped baking sheet and tilt it so that it runs into a thin layer. Let it set completely at room temperature. Once candy is set, break it into small pieces by hand. For the full "crystal meth" experience, place the candy pieces in medium zip-lock bags and crush them lightly with a rolling pin. Store in airtight containers.
Season both sides of chicken breasts with Mexican seasoning and set aside. In a medium bowl, stir together diced tomatoes, tomato paste, and onions. Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture. Cover and cook on LOW for 4 to 6 hours.
Prepare rice according to instructions. Brown chicken in large frying pan and set aside. Add veggies to pan, along with margarine and cook over medium heat until tender crisp. Put broccoli in last. Add chicken, soup, milk and garlic salt. Stir and heat until hot and ready. Serve over rice and enjoy.
Step 1. Place a large sheet of heavy-duty oil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resalable plastic bag. Step 2. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Step 3. Refrigerate 10 minutes (you can also marinate it for a day). Remove chicken from bag; discard bag and dressing. Step 4. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Step 5. Grill 8 minutes or until chicken is done.
Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.
Toss together chicken, flour, curry powder and chili powder until chicken is well coated. Heat oil over medium heat in a heavy bottomed pot. Cook chicken until browned all over, about 6-7 minutes. Remove from pot. Stir-fry onions till translucent Add broth and orange juice and bring to boil. Return chicken to pot and cook until sauce begins to thicken. If needed add a teaspoon of flour if sauce is not thick to your liking. Add salt as desired. Let simmer for 15 minutes. Mix in cilantro and almonds. Serve over rice and enjoy!
Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness. In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock. Slice roasted red pepper into strips and chop the clove of garlic. Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more. Once pasta has cooked, drain and add a little olive oil so as not to stick. Add pasta to the sauce, take off the heat and mix to coat. Enjoy.
Preheat oven to 400 degrees. Combine, flour, sugar, baking powder, soda, salt and coconut in a large bowl. Cut in butter until crumbly, set aside. Add the milk, vanilla and banana together. Make a well in the center of the flour bowl and pour in milk mixture. Stir to moisten only. Drop dough by spoonful onto greased cookie sheet. Bake at 400 degrees for 15 - 20 minutes. Serve hot.