HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the squash in a large pot and salt heavily. Let stand for one hour. Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash! Prepare the brine and place in a large pot. Add the green pepper and bring to a boil. Add squash and onion. Return to a boil. Remove from heat. Put in jars leaving 1/2" headspace. Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet). Let jars cool; store in a cool, dark place.
Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool. Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3" cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together). Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.
Preheat oven to 200 degree celcius (180 degree for fan-forced). Grease oven tray. Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl. Stack pastry sheets, brushing each lightly with milk as you layer them. Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side. Fold short sides over; starting from filled long side edge, roll strudel to enclose filling. Place seam side down on prepared tray. Bush strudel with remaining milk. Bake uncovered for about 25 minutes or until lightly browned. Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.
In a medium bowl combine cucumber, carrots, red bell pepper, and onion. In another small bowl combine the ingredients for the sesame dressing and whisk together. Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.
1. Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside. 2. Heat 1 tablespoons of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.
Cook rice until tender, drain. Steam spinach until just wilted, rinse and drain well, cut finely. Heat oil in pan, add onion, cook, stirring, until soft. Combine rice, spinach, onion, dill and cheese in bowl. Stir in combined cream and eggs, mix well. Spread mixture into prepared 9 inch pan placing tomatoes on top of rice mixture, sprinkle with extra cheese. Bake, uncovered in moderate oven about 30 minues or until set and lightly browned.
Lightly coat 4 (6 ounce) custard cups with cooking spray. Line a strainer with paper towels and set over a large bowl. Put yogurt into the strainer and let sit for 15 to 20 minutes, or until slightly thickened. Meanwhile, in a small saucepan, sprinkle gelatin over half and half; let stand for 10 minutes. Bring to a gentle simmer over medium low heat and cook, whisking constantly, until gelatin dissolves. Add sugar substitute, coffee powder, and vanilla; continue whisking until sugar substitute dissolves. Remove from heat. Using a rubber spatula, scrape yogurt into a large bowl. Immediately add half and half mixture and stir well to combine. Divde mixture evenly among prepared custard cups. Cover and chill at least 4 hours or overnight. Serve chilled.
Place the cream cheese and milk in a bowl; beat until well combined. Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine. Season with salt and black pepper. Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours. In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds. Unwrap the cheese ball then gently roll into the nut mixture. Wrap again in a clean piece of plastic wrap and chill up to 24 hours.
In a small bowl, stir together the first 3 ingredients until well bleded. In a separate bowl, combine the last 3 ingredients. Add the honey-lime dressing to cabbage mixture and toss until evenly coated. Chill before serving, if desired.
Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan. Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips. Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture. Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well. Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved. Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8 inch METAL baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Serves 2. Dori Sanders' Country Cooking.
Note: to use the squid ink, the calamari has to be extremely fresh! (so not frozen). separate tentacls and the body of the calamri, then gut them, setting aside the ink sak. wash calamari under cold water, dice the body into rings, and chop the tentacles. Heat garlic in oil without browning. add parsley, ground pepper. cover and let it simmer for 45min. check from time to time; if it's sticking, add some hot water. Once it has simmered, mix the tomato sauce with the white wine and add it to the pot. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking). 30 minutes before meal, cook pasta al dante. now you can add the ink to the sauce, as much as you like. serve sauce over pasta with the rest of the white wine.
In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.
Heat oven to 350*. Spray 13x9" (3 quart) glass baking dish with cooking spray. In small bowl, mix 1 cup Bisquick mix, the nuts, and brown sugar. Cut in 3 tablespoons cold butter with fork or pastry blender until mixture is crumbly; set aside. Spread apples in baking dish. In medium bowl, stir remaining ingredients until blended. Pour over apples. Sprinkle with topping. Bake about 55 minutes or until knife inserted in center comes out clean. Cool slightly, about 30 minutes. Serve warm with ice cream or whipped cream, if desired.
Place the bananas in a long bowl or plate. Spoon the yogurt over the top. Sprinkle the berries and granola onto the "Banana Breakfast Split.". Serve Banana Breakfast Split, as breakfast or afternoon snack.
Combine the whisky and Drambuie in a heat-safe mug. Top off with warm milk, and stir lightly. (DH warmed my milk in the microwave 45 seconds to 1 minute, and this was a good temperature for me. He then poured the milk over the liquor).
Preheat oven to 350 degrees F. Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.). In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time. Glaze: While cake is still warm, make the glaze. Combine butter, sugar, water, and amaretto in a saucepan. Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes). Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake. Slowly drizzle glaze over cake, including edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours, after glazing. Cool cake completely before putting on the frosting. Topping (Frosting and almonds): Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them. Stir frequently and be careful not to burn. Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften. Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan). Scatter toasted almonds over cake before frosting cools. **Cook time doesn't include 2 hours cool time.
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Cake: Mix cake mix, eggs, milk and pudding together. Fill the canoe wells and bake according to the cupcake directions on the cake mix box. Remove pan from oven and let cool for 5 minute. Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool. In meantime, prepar snack cake filling. Filling: In small saucepan cook flour and milk over medium heat until paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and cool for 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely. In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube. Gently insert tube into underside of cake, about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into cake. You'll feel the cake expand under your fingers. Do not overfill, or the cake will burst. Repeat for a total of 3 times (different areas) per cake. Store cakes well covered at room temperature.
pour oyters with their juices in a bowl. pour in cold water and refrigerate 8 hours. drain oysters and pour liquid into small saucepan, reserving oysters. bring to a gentle boil, cook 3 to 4 minutes over low heat. mix peppers and basil with garlic, set aside. heat butter in second saucepan or cast iron pan. add onion and cook for 4 minutes over low heat. add flour mixture and mix and cook for 2 minute over low heat. gradually incorporate liquid from oysters, whisking constantly. add spice mixture and heavy cream. mix well and cook 12 minutes over low heat, stirring frequently. the sauce should become quite thick. if desired, place oysters in sauce and simmer 3 minutes. serve with variety of dishes.
Heat oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Mix together the brown sugar, butter and cinnamon. Roll dough to a 12x10-inch rectangle. Top with sugar mixture. Starting at one long side, fold dough in thirds to enclose filling. Pinch seam tightly to seal. Pinch ends and tuck under. Set on baking sheet, seam-side down; cover with plastic wrap. Place in a warm spot; let rise for 30 minutes to an hour, until doubled in size. Remove plastic wrap. Bake at 350 degrees for 25 minutes, until puffed and golden. Blend confectioners' sugar and mix until smooth. Spread over still-warm loaf. Cut into slices.
Mix it all together in a large bowl. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350 for 15 minutes. Cool on rack.
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen. *If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.
Preheat waffle maker and spray surface with non-stick cooking spray. In large bowl, whisk eggs until frothy, then add remaining ingredients and whisk until well mixed. Dip 1 slice of bread into mixture and turn to cover both sides. Place in waffle maker and cook until golden brown. Top with syrup or powdered sugar.
Mix all ingredients together. Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer. Cover the mixture and place in the refrigerator for several hours or overnight. Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more. The mixture will have the consistency of cream cheese after being strained. Enjoy with a bagel or on top of a baked potato.
Pour in the apple cider and top with sparkling wine to one fingernail's length below rim of glass. Garnish with rosemary sprig.
Melt butter in medium saucepan over medium-low heat. Add onion, garlic, and cumin seeds and cook until onions are soft. Whisk in flour and cook 3 minutes and flour has turned a lovely shade of gold. Do not let it brown. Whisk in milk & half-and-half and bring to boil, stirring. Add salt and chopped cilantro. Reduce heat to low simmer until thick enough to coat back of spoon. Serve with your favorite pasta and enjoy!
Preheat oven to 350°. Grease and flour two 9- inch cake pans. Sift the flour, baking soda and salt into a bowl; set aside. Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, then the chocolate. Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Spoon equal amounts of batter into each cake pan, spreading it to level the top. Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes. Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting. Spread the frosting bctween the layers, around the sides and on top of the cake. For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla. If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.
beat the eggs slice the pumpkin chop tomatoes in half pour egg mixture into a frying pan lay pumpkin,spinich and tomatoes on top, break up ricotta cheese and spread that over everything fold it over and place it in the oven for 10 minutes its nice with a bit of grated cheese over the top as well. for a nicer presentation if you push the pumpkin along the top of the folded omelette before it goes in the oven it crisps it slightly.
Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots and cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper.
Mix as per manufacturer's instructions. If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts. Put it into a greased bowl and leave it until doubled in size. Take dough out of bowl. Punch it down. Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up. Put dough into a 5 x 8 (or 9) inch loaf tin. When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes. When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness. Enjoy it on its own (I like it lightly toasted) or with Jam or PB.
Cut beef into cubes. In large skillet over medium high heat, heat olive oil and brown cubes with garlic. Add mushrooms, tomatoes, salt, pepper, and wine. Cook for 30 minutes or until cubes ae tender.
In a large pot, layer squash, onions, and bell peppers and sprinkle with salt. Cover with ice and water and let sit for one hour. Pour off water. In a saucepan, mix sugar, vinegar, mustard seeds, and celery seeds and bring to a boil. Pour over squash and bring back to a boil for one minute. Pack in sterilized jars and seal while hot.
Soak cleaned corn in a bowl of water for approximately 30 minutes. Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor. Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.
Spray a 9"x9" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan. In the prepared saucepan, combine sugar, cream, butter & syrup, then cook over medium heat until sugar dissolves & mixture comes to a boil, stirring freuently. Re-incorporate any sugar crystals that accumulate on the sides of the saucepan. Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN! Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently. Remove from heat & let stand 10 minutes ~ DO NOT STIR! Add white chocolate & vanilla, then stir until chocolate is melted & mixture is smooth, about 1 minute. Stir in cherries & walnuts, then spread evenly in prepared pan. Score into 64 squares while fudge is still warm. Refrigerate until firm, then cut along scored lines, separating into squares.
Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes). Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely. The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
Position the rack in the center of the oven & preheat to 375°F Spray the cups and the rims with the nonstick spray, or drop in the paper cups. If using a silicone pan, spray as directed, then put on a cookie sheet. Whisk the flour, baking powder,and salt in a medium bowl until well blended. Set aside. Place 4 ounces of the white chocolate and all the butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place the chocolate and the butter in a heat safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the chocolate and butter is melted. Remove from the pot, then continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes. In a large bowl, whisk the egg and sugar until thick and pale yellow, about 2 minutes. Whisk in the cooled chocolate mixture until smooth, then whisk in the milk, orange extract, and vanilla extract. Use a wooden spoon to stir in the remaining chopped white chocolate or white chocolate chips. Stir in the prepared flour mixture, just until moistened. Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Bake for 20 minutes, or until the muffins are browned with slightly rounded tops, and a toothpick inserted into the center of one comes out with a crumb or two attached. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Then set them on the wire rack for an additional 5 minutes before serving. If storing these muffins, cool completely before storing in airtight containers or freezer safe bags. The muffins will stay fresh for up to 24 hours at room temperature, or for up to 2 months in the freezer.
In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat. Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil. Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired). Add in the the Parmesan cheese the last 20 minutes of cooking. Add in the cooked pasta before serving and heat through. Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).
Preheat oven to 450 Combine all dry ingredients in a plastic bag. Wash your chicken and shake off excess water. Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven. Turn pieces over after about 20 minutes. Continue baking until crisp and browned.
Combine ginger, garlic, brandy, soy sauce, and brown sugar in a shallow dish or zip lock bag. Add meat and marinate for 1 hour or up to 8 hours turning occasionally. Grill or broil steaks to desired doneness (6-8 minutes per side for medium-rare).