HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel. Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks). You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor. As long as the bottle stays well sealed, the vinegar can last up to 2 years. HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap. Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!
In a large bowl, combine the ground beef, salt and pepper; shape into four oval patties. In a large skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm. Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with meat and onions.
Preheat oven to 375; lightly grease 8-inch-square baking pan. Combine corn meal,flour, sugar, baking powder, and salt in a large bowl. Combine milk, eggs,and oil in a medium bowl. Add to corn meal mixture; stir until combined. Stir in cheese, corn, and jalapenos; pour into prepared pan. Bake for 30 to 35 minutes or until woooden tooth pick inserted in center comes out clean. Cool on wire rack, serve warm.
Preheat the oven to 375 degrees. Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs. Stir in sour cream and corn, mix well. Stir in corn muffin mix until just moistened. Fold in cheese and any other add-ins, pour into greased 9x13 baking dish. Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.). Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!
Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender. Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure. In skillet melt butter and saute red bell pepper for about 2 minutes. Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes. Transfer mixture to serving bowl.
Brown beef, onion and garlic in large saucepan with salt. Drain off grease. Add remaining ingredients except cilantro. Bring to a boil, then simmer for 20 to 30 minutes. Serve into bowls, then garnish with fresh cilantro (and optional avocado slices).
Spray inside of large crock pot with cooking spray. Mix water, spices and lemon juice in a small bowl. Set aside. Layer ingredients in crock pot in this order: onions. carrots. water mixture. chicken. olive oil. oranges. Cook on low for 8 hours. Serving Suggestion. Serve over rice or couscous.
Heal oil and butter in large frying pan. Cook garlic, chilli and mushrooms, stirring, for about 5 minutes or until mushrooms are tender. Add remaining ingredients. Serve immediately.
Nicely chop your lettuce as described in my complaint above. Make sure your lettuce is clean and devoid of any 6-legged creatures a.k.a "insects" that might pass as a piece of oregano. You may slice your scallions on a bias if you want to give the salad a gourmet flair. Slice your cucumber and pray that the seeds are not to ginormous. If they are, save this cucumber for tzatziki and try to find a nicer one with small seeds. Chop your dill. Place all ingredients in a bowl and toss. For the dressing just whisk and then dress the salad evenly coating the lettuce leaves. Add more dressing if desired.
Place bones in large stockpot, add water to cover by 6 inches. Bring to boil, reduce heat and boil gently for 45 minutes. Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes. Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer. Ladle soup into 6 large bowls. Add 1 cup rice to each bowl. Squeeze juice from a lomon wedge over each bowl. Serve immediately as a main course.
Mix applesauce, hot water, brown sugar, salt and oil in mixer bowl. Add wheat flour and mix long enough to incorporate ingredients. Let rest for 20 minutes. Soften yeast in lukewarm water. Add to wheat flour mixture and mix to incorporate. Add white flour, one cup at a time, mix by hand. Turn out onto a floured surface and knead for about 10 minutes. Let dough ball rise in an oiled bowl covered with oiled plastic wrap in a warm place for about two hours. Punch down dough. Let rest ten minutes. Shape into 4 loaves (I use a food scale to get them the same size) and put into sprayed/greased loaf pans. Cover with oiled plastic wrap and let rise in a warm place for about one hour. Preheat oven to 350.Bake 30-40 minutes. Cover with foil for last ten minutes to prevent over-browning.
Boil the potatoes till tender. Peel, mash and add salt to taste; keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate. Add the pureed tomatoes and the seasoning powders. Add the sugar and the ground peanuts. The gravy will begin to thicken. You can also add some cream to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve. The koftas should be put in just before eating the dish or else they will turn soggy.
Crust: Mix flour, salt, and shortening until crumbly. Add cold water 1 tbsp at a time until it forms a ball. Roll out 1/2 mix to line a 9 inch pie pan. Filling: Mix sugar, cinnamon, and flour together. Pour over apples. COver with top crust and bake 15 minutes at 425 degrees F, then continue baking 30 minutes at 350 degrees F.
Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately.
Combine triple sec, creme de violette, lemon juice, and gin into a cocktail shaker filled with ice. Shake vigorously and strain into a coupe. Garnish with orange zest.
Measure all ingredients before you start. Combine syrup, and sugar in medium saucepan, heat until warm. DO NOT HEAT TOO LONG ! Add peanut butter. Pour mixture over Special k, mix very well. Press into jelly roll pan(11x13). Melt chocolate and butterscotch chips and por over cereal mixture. Let sit till icing hardens. Cut into squares.
Preheat oven to 350. Cream the cheese with egg yolks until smooth. Add sugar substitute. Beat egg whites until stiff, but not dry. Fold cheese mixture into stiff whites. Be careful not to break down egg whites. Grease cookie sheet with butter or ghee. Drop mixture by teaspoonfuls onto cookie sheet and bake in 350 for 10 minutes.
In bowl, beat the egg and mix in the yogurt, milk and oil. Stir in sugar and nutmeg. In separate bowl, combine flour, baking powder and baking soda. Add the flour mixture to the liquid and mix. The batter will be thick. Grease and heat a griddle and pour out 1/4 C batter. Cook pancakes until they begin to bubble, then turn and cook on other side. Serve warm with maple syrup or Cherry Pancake Syrup.
Cut hard boiled eggs in half. Take out yolks. Mash yolks with rest of ingredients except paprika garnish. Stuff the egg whites. Sprinkle with paprika.
In a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. Bring to a boil over medium high heat. Reduce heat and summer for 15 minutes or until quinoa is tender. Stir in mushrooms and simmer, uncovered until mushrooms are tender. Stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. Season to taste with salt and pepper.
Preheat oven to 350. Spray a loaf pan with cooking spray. In a microwave safe bowl place Boca Ground Crumbles and heat for 1 1/2 minutes. To the crumbles add all ingredients except the 2 tbsp BBQ sauce. Mix together and let stand 5 minutes. Place mixture in loaf pan. Top with remaining 2 Tbsp BBQ sauce. Bake 35 minutes.
Layer the onions and apples in the bottom of a shallow roasting pan. (I use a large casserole dish) Drizzle two tablespoons of the honey along with 1 teaspoon of the caraway seeds on top of the layer of apple and onion. Mix together apple butter, remaining honey and dijon mustard and reserve. Sprinkle the entire roast with garlic salt and place on the apples and onions. Spread Apple butter mixture on top of the roast and sprikle with the remaining teaspoon of caraway. Cover and bake at 350 for approx. 3 hours or until internal temp of the pork is 160.
Brown hamburger meat, drain. Throw in the rest of the ingredients. Cook over medium-low heat until cheese is melted.
Adjust oven rack to lower middle position and heat to 300 degrees. Combine all ingredients in a large dutch oven, including the spent orange halves and juice. Bring the mixture to a boil over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours. Remove the pot from the oven and use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except the cooking liquid. Place pot over medium-high hear on the stove and boil until thick and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished. While the liquid is reducing, break each cube of pork into three pieces. Once the liquid has become syrup, gently fold the pieces of pork into the pot, trying not to break up the pork any further. Spread the pork back onto the foil-lined pan and evenly spread so there is a single layer. Place the pan of meat on an upper middle rack of the oven and broil on high until the top of the meat is well browned and the edges are slightly crisp, about 7-8 minutes. Using a wide spatula, flip the pieces of meat the broil the other side the same way. Serve in a tortilla will your favorite toppings.
Roast vegetables in olive oil. (prep time would be roasting time). Combine mayonnaise with chopped basil. Split french roll, spread with basil-mayo, top with veggie mixture and mozzarella. Toast under broiler.
Make the pasta dough. Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted. Puree the blanched spinach and parsley in a food processor. Set aside. Whisk together salt and gluten-free flour. Make a well in the center of the flour mixture. Add oil, water, and spinach puree. Mix until fully incorporated. Knead the dough for about 5 minutes or until elastic. Rest the dough for about 30 minutes. Make the pasta oil. In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads. Allow the ingredients to infuse into the oil. About 2-3 minutes. Make the Colcannon Filling. Boil the potatoes and cabbage until fork tender. About 15 minutes. Drain and puree in a food processor until smooth. Season with salt and pepper. Finish the Ravioli. Roll out the dough until about 1/8" thick. You may use a rolling pin or pasta roller. Cut the flattened dough into shape using a shamrock cookie cutter. Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough. Brush the edges with a light flour slurry. Top each filled piece with another dough cutout. Press lightly on the sides to seal. Bring a pot of salted water to a boil. Boil assembled ravioli for about 4 minutes. Drain. Toss in the prepared pasta oil.
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Preheat oven to 350. Coat bottom and sides of a 13x9 pan with cooking spray. Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over the top. Bake for 50-60 minutes or until a knife inserted in the center of the cake comes out clean. Cool before slicing into 16 pieces. 5 Points per piece.
Combine the first nine spices in a small bowl and mix well. Slice the pork cutlets into 1 inch-wide strips. Sprinkle the spice mix over the strips, mix well, and refrigerate for at least 2 hours. Shake off any excess spice mixture and thread the meat onto skewers. Brush with a mixture of the olive oil and lemon juice. Preheat the grill on high heat. Cook the meat for 2 minutes on each side. Grill the tortillas for 30 seconds on each side. Remove the meat from the skewers and place on the tortillas with a few slices of avocado. Roll up the tortillas and serve.
Cut the English Muffins in half and toast lightly. Combine remaining ingredients, except for 1/4 cup Parmesan to sprinkle on the top. Spread the cheese mix onto the muffin crusts and sprinkle the saved Parmesan on top. Bake at 375 for around 15 minutes. Let sit for 5 minutes before serving.
Mix together crushed cookies and melted butter. Press 2/3 into bottom of oblong pan to make a crust. Layer ice cream on top of crust. Cover with chocolate topping. Sprinkle peanuts on top of chocolate. Add the rest of the cookie mixture on top. Spread Cool Whip on top of cookies. Freeze 2 hours and serve.
Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking). Preheat oven to 350 degrees. Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated. Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan. Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).
Melt butter in sauce pan. Add minced garlic, thinly sliced onion, and mushrooms. Saute' for about 5 minutes. Add 3/4 cup of soy sauce and dash of pepper. Simmer on low heat for 15 minutes. Serve over your steak of choice. Enjoy!
In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes. Add potatoes, water and bouillon. Heat to boiling. Simmer, covered, for 30 minutes. Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth. Pour into serving bowl and repeat with remaining potato and liquid mixture. Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving. Garnish with taco sauce.
CHOCOLATE CAKE. Prepare Chocolate Cake according to package directions in two 9 inch cake pans. Cool completely. For best results and time permitting, place the layers in freezer until firm. RASPBERRY CREAM FILLING. Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired. Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin. CHOCOLATE FROSTING. Beat the frosting in mixing bowl for 2-3 minutes. Completely frost the sides of the cake. Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready. RASPBERRY CHOCOLATE GANACHE. Combine cocoa, sugar and cornstarch in a saucepan and whisk. Gradually add water and jam, continue to whisk the mixture. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in raspberry liqueur, if using. Let cool slightly. Remove cake from refrigerator and pour/spread ganache on top. Garnish with candies or raspberries.
In a sauce pan, melt butter and add rice to saute. when Rice is a nice golden color, add chicken brother, dash of coriander powder, dash of turmeric and bring to boil. At boiling point, reduce heat to low and cover. Cook for 20 minutes. DO NOT OPEN LID UNTIL 20 Minutes is up! I suggest setting a timer! When done, fluff with fork and serve with Easy African-Style Peanut Chicken!
Cream brown sugar and butter. Add flour, cinnamon, and oatmeal. Press half of this mixture into a cookie sheet and cover with diced raw rhubarb. Cook white sugar, cornstarch, vanilla and water together. Pour this syrup over rhubarb and top with remaining crumbs. Bake 1 hour at 350*.
Combine all the ingredients and mix well. Spray a muffin pan with non-stick cooking spray and pour batter evenly into the cups. Bake for 12-15 minutes at 425 F or until dough rises and turns golden brown.
Dissolve boullion into boiling water. Combine cornstarch and soy sauce until smooth, add to boullion, set aside. Toss beef with garlic, ginger, and pepper. In large skillet or wok over medium high heat, stirfry beef in 1 tbsp oil until cooked as desire; remove and keep warm. Heat remaining oil, stir-fry vegetables until crisp tender. Stir soy sauce mixture and add to skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
Spray three loaf pans. Cream together sugar, butter and shortening. Add eggs, one at a time, mixing. Add bananas and mix well. Sift together flours, baking soda, salt and baking powder. Gradually add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with dry things. Use a light hand, mixing just enough to mix each time. Fold in nuts if using. Bake at 350 for 45-50 minutes. Cool in pans 10 minutes. Turn onto racks on their sides to cool completely.
Place the sugar in the bottom of a large jug. Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water. Serve in glasses with straws.
Bring a saucepan of water to the boil - enough water to cover the eggs. When it has reached a rolling boil, gently drop the eggs in using a tablespoon. Now, wait for the water to come back to a rolling boil - approximately 45 seconds! Keep the water going for exactly 2 minutes 30 seconds. Remove the eggs. Serve these eggs with toast soldiers and a pinch of salt and freshly ground black pepper - yum!
in a saucepan combine the jelly and dressing, simmer for 5 minutes. dip avocados in sauce.
Preheat the oven to 140C and boil a full kettle. Put everything in the blender APART from the cup of sugar. Blend until completely smooth and let it settle. Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy. Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns. With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture. Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish. Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean. Once cooled, refrigerate overnight or at least 8 hours in a cold fridge. To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes. Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.
Make the pudding as package directs,only use the 3/13 cups skim milk. Beat in the peanut butter. Line a 9x13 pan with graham cracker squares, (they will need to be cut to fit pan) Smooth the PB& pudding mixture over the graham crackers. Place the remaining crackers on top of mixture. Place in freezer for about four hours. Cut into squares,then remove from pan.
Wash grated cassava root and express excess water. Mix all ingredients, bake in a shallow cookie tray, or in a lined cake pan at 180 degrees C for 40-50 minutes.
In a medium bowl, stir together the cream cheese, butter or margarine, garlic, parsley, water, vinegar, Worcestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate overnight. To serve, garnish with fresh thyme, if desired. Serve with crackers.
in a large pot heat oil. add ginger and garlic and cook until softened. add curry powder, stir for a few seconds. add mirin and reduce to 1/2 cup. add squash, stock, celery, bring to a boil. reduce heat to simmer and cook 20 minutes until tender. using an immersion blender puree soup until smooth (or puree in batches in a blender). pour through a sieve into a large bowl, discarding solids. add chile sauce, salt, pepper and orange juice concentrate. add a spoonful of yogurt to each serving and garnish with parsley.
Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot. Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes. Stir heavy cream into the sauce and simmer over low heat until completely heated though. Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.