HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and chop the hard ends off the brussels sprouts. Cut each brussels sprout in half, then, with flat surfaces down, sliver each brussels sprout into three to five parts. If you're running low on time, leave brussels sprouts whole and steam them while you are preparing the rest of the ingredients. Using a food processor or a knife, roughly chop almonds so that pieces are no smaller than corn kernels. Using a peeler, peel several strips of rind off a carefully washed lemon. Mince strips. In a medium saucepan, melt butter. Once fully melted but not smoking, add almonds, lemon rind, and plain bread crumbs. Sautee until golden brown. Add brussels sprouts to pan with a dribble of water, olive oil, or a mixture of the two so ingredients do not burn. Cover pot and check every couple of minutes, stirring each time, until the brussels sprouts are a bright green. Sprinkle with salt and pepper to your taste.
I used canned coconut milk which resulted in a slightly coconut flavored kefir. I understand you can use the coconut milk that comes in the dairy case in 1/2 gallon containers and that kefir made from it does not have a coconut flavor - I have not tried this yet. Be sure that you use a glass jar or plastic container and non-metal spatulas or spoons. If you are using kefir grains that have been kept in milk, rinse them with non-chlorinated water to remove milk residue. You do not need to do this if you are not sensitive to lactose. Shake the can of milk to combine the cream with the milk, then open and pour into the jar. Add the kefir grains to the jar. Cover with a clean cloth or coffee filter or something similar, and leave on a counter away from direct sunlight or in a cupboard. Coconut milk turns into kefir somewhat more quickly than does milk, 12 to 24 hours. In a heat wave, it was done in about 9 hours for me. The longer it stands, the tangier it gets. Stir the kefir and then strain it in a nylon mesh or stainless steel strainer. A spatula is helpful to gently lift the curds and pick out the kefir grains. Don't press down on the grains. Refrigerate the kefir for a day or so, where it will continue to thicken. I used it to make delicious smoothies. If you prefer a yogurt type of consistency, drain through a coffee filter or in a yogurt strainer to make a thicker consistency. Put the grains into a clean jar and start over. If you do not want to make more at this time, place in a container and cover by 1 inch with milk or cream it should be ok for a week or so. You can make coconut kefir for about two weeks, but after two weeks, rejuvenate the kefir grains in cow's or goat milk. Kefir grains will not grow and multiply in coconut milk, and they need the dairy milk to stay in peak condition.
Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate 2 days, turning twice a day. Remove roast, reserving marinade; pat roast dry. In a large kettle or dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy (12-14 servings).
Cook and stir chicken in large skillet sprayed with no stick cooking spray 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni, reduce heat to medium low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add cheese and broccoli; stir until cheese is melted.
Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil. Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit. Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels). Remove and place one potato on each plate, slit and mash a bit. Spoon hot chili mix over each, topping each with grated cheese. You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!
Brown and drain turkey sausage (rinse if you wish) and set aside. Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes. Add remainder of ingredients except Kale and powdered milk. Cook until potatoes are tender. Add Kale and powdered milk solution and simmer additional 5 minutes.
In a skillet coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat. In a large bowl, beat the eggs/egg substitute until frothy. Stir in the onion mixture, cooked spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean.
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves. In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.
In a 2 qt microwave-safe dish, combine carrots and 2 tbls water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3 minutes longer until tender. Add broccoli. Cover and cook 3 minutes; stir. Cover and cook 1 1/2 - 2minutes longer or until vegetables are tender. Stir in milk. In a small bowl, combine flour, boullion, salt and pepper; stir in remaining water until smooth. Pour over broccoli mixture. Cover and microwave on high for 11 minutes, STIRRING EVERY MINUTE until mixture boils and thickens. (Careful that it doesn't boil over). Stir in cheese until melted.
Sift flour; brown in lard to a golden-brown color, stirring constantly to prevent burning or lumping. Add half of the chopped onion, garlic, bell pepper, and celery and saute for one minute. Add this mixture to the boiling water and mix thoroughly. Add remaining onion, garlic, bell pepper, celery, and the bouillon cubes, and boil for 10 minutes. Add oysters and simmer for at least 30 minutes. Add salt and pepper to taste, bring to rapid boil and add file powder. Mix well and remove from heat. Let sit for at least 15 minutes and serve over rice.
Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water. Add black pepper and cornstarch to eggplant and toss together to coat the eggplant. Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.). Steam broccoli, red pepper, onions, and cauliflower until slightly al dente. While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce. Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
Soak the pinto beans in water overnight in a large mixing bowl. Drain the beans and set aside. In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder. Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste. I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.
Put all the ingredients into a blender and blend until smooth. Taste test the mix, add more vegan sugar, chocolate or vanilla if needed. Put into freezer safe container and freeze to desired consistency.
Mix the first 5 ingredients. Put mixture on the puff pastry (in a baking pan). Bake at 350 degrees for ca. 50-60 minutes. Serve hot or cold.
Heat oven to 375. Sift flour and Blend with nuts. Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches apart on baking sheet covered with wax paper (Bake only 8-9 at a time). Bake 5-6 min; allow to stand 5 minutes before removing.
Melt butter in a Dutch oven over medium heat; add onion and celery and saute until tender. Stir in chicken and next nine ingredients; bring to a boil. Reduce heat and simmer 45 minutes. Stir in milk and return to a simmer. Sprinkle with cheese. If you like a thinner soup add more milk or water as desired.
Cook chicken then cut into bite size pieces. Pour over cola and ketchup. Let cook on stove top for about 30 minutes over medium.
Put a little cold water in the bottom of a 2 QT pitcher. Add the 8 packets of cider mix, the 2 cups of cranberry drink and mix very well with a whisk. Add 2 - 3 cups more of cold water and ice to fill the pitcher. I usually put more ice than water and let it melt a while so it's super cold.
Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves. Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours. Drain figs, place on fine wire rack and stand on oven tray. Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.
Preheat oven to 375°. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
Preheat oven to 400 degrees. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan and cool slightly. Combine cream cheese, fruit spread and serve with warm muffins.
Remove any giblets. Clean the hens and pat them dry, inside and out.Preheat the oven to 350°F Melt the butter in a skillet over low heat. Slowly cook the onion until it is translucent and sweet, about 6 minutes. Cool.In a medium bowl, combine the cooked onion, bread cubes, grapes, chicken stock, egg, almonds and spices. Mix well. Stuff the birds with the dressing mixture. Season the outside of the hens with plenty of salt and pepper and arrange them in one or two roasting pans, making sure that there is at least an inch of space between each bird for even browning. Roast the hens for 1 hour and 15 minutes. After one hour of cooking, baste the birds with any pan drippings. Continue to cook until the internal temperature of the stuffing reaches 165°F If the birds start to get too brown, tent them with aluminum foil. When done, remove the cooked hens from the pan and let rest for at least 5 minutes. Cut in half and serve. Notes: To serve the stuffing as a separate side dish, pat the dressing into a lightly greased loaf pan and cover with foil. Bake at 350° for 30 minutes. For a crisp top, remove the foil for the last 15 minutes of baking.
Mix sugar and angostura bitters in an old-fashioned glass. Mix the two, then add a splash of water. Drop in a cherry and an orange wedge, and muddle into a paste using a muddler (or the back end of a spoon.) Pour in bourbon, fill with ice cubes, and stir.
Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender. Drain cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heated through.
Prepare in blender on high for 10 seconds until light and frothy. Salt rim of margarita glass and fill.
Cook ravioli to desired doneness, drain and cover to keep warm. In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium 5 minutes or until thoroughly heated. Carefully stir in cooked ravioli. Spoon onto serving platter and top with fresh cilantro.
This is a complete plant food, and should be used only once every 4-6 weeks, as too much will cause your plants to flower themselves to death. It can be stored and saved.
Preheat oven to 350 degrees. Cream together butter and sugars. Add in eggs, one at a time, beating well between each addition. Add in vanilla. Add 1/2 cup flour, baking soda and powder, and salt and mix well. Gently stir in remaining flour. When almost combined, stir in coconut and chocolate chips. Drop by tablespoonfuls onto a baking sheet about 2 inches apart. Bake for 14-16 minutes. Let cool on cookie sheet for 5 minutes and then cool completely on wire rack Store in an airtight container at room temperature for several days or in the freezer for several months.
Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart. Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar. Cut the potatoes into 1/2-inch pieces. Toss them in the dressing while still warm.
Cut away fat from around the edge of the steak whilst you heat a griddle or heavey based pan. Brush the steaks with oil to prevent sticking and cook for 3 minutes a side plus 1 minutes each turned again. While steak is cooking place the thyme leaves, garlic, oil, and lemon zest & juice and salt and pepper in a wide shallow dish. Once steak is cooked place it in the dish of marinade for 4 minutes a side before removing it to a board and slicing thinly on the diagonal.
Pour lime jello in a 9x13 pyrex dish. Add 3 cups boiling water and stir until dissolved. While jello is still hot, stir in marshmallows and cream cheese pieces. CHILL FOR ONE HOUR. Whip cream until stiff. Drain pineapple. Remove jello from fridge, fold in pineapple, walnuts and whipped cream until well blended. Chill for 3-6 hours or overnight.
Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender. Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat. Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes. Season with salt and pepper. Cut the potatoes in half lenghwise and fluff up the pulp with a fork. Place potatos on a baking sheet. Season pulp with salt and pepper. Spoon equal amounts of ground beef mixture on top of each potato. Top with cheddar cheese and green onions. Return to oven for 5-10 minutes or until the cheese has melted. Serve with sour cream. Delicious!
Mix the cheese, flour and butter like pie crust. Shape into balls smaller than walnuts. Press an olive into the center of each, covering completely. Bake 10-15 minutes at 400 degrees. Serve as finger food. Makes 30. Can be frozen before baking. Best served warm.
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Add margarine to squash; stir until melted. Add sugar, milk, salt, and spices. Beat with an electric mixer on low speed until blended. Add eggs, beat well. Stir in vanilla. Turn into a greased casserole dish. Bake at 325* until souffle is set. Serve immediately.
Preheat oven to 400 degrees F. Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown. Remove pan from heat and add the bread crumbs, parsley, salt and pepper. Mix to moisten the crumbs and seasonings. Dredge each fish fillet in the beaten egg first. Then dredge each fish fillet into the crumb mixture. Place the coated fish fillets in an oiled roasting pan for the oven. Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done. Serve with lemon wedges.
Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.
Preheat oven to 325. Separate egg whites from yolks and beat whites until firm In another bowl, mix remaining ingredients Add egg whites and mix. Pour mix into 6 greased muffin cups, about 1/2 full. Bake at 325 for 20-22 minutes or until knife inserted comes out clean.
Preheat oven to 350 degrees F; grease and flour 3 9-inch round cake pans; set pans aside. Prepare banana nut cake: In large bowl, stir together flour, sugar, baking soda, cinnamon and salt. Add eggs and oil, and stir just until dry ingredients are moistened; do not beat. Stir in bananas, pecans and vanilla. Divide batter equally among prepared pans. Bake cake 25-28 minutes or until toothpick inserted in center of layers comes out clean. Cool layers in pans on wire racks 10 minutes. With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour. While layers are cooling, prepare cream cheese frosting: In medium bowl, with mixer on medium speed, blend together cream cheese and butter. Gradually beat in sifted confectioners' sugar, increase speed to medium-high; beat until frosting is light and fluffy, then beat in vanilla. Reserve pecans to sprinkle on frosted cake or, if you like, stir into frosting. Fill and frost cake, using about 1/2 cup frosting between each layer.
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers. Layer 1: mix refried beans and bean dip, then spread across bottom of dish. Layer 2: spread guacamole. Layer 3: mix sour cream, mayonaise and taco seasoning, then spread. Layer 4: mix cheeses, then sprinkle half. Layer 5: pour picante sauce (or salsa). Layer 6: sprinkle green onions. Layer 7: sprinkle remaining cheese across top. Cover and place in refrigerator until ready to serve.
Preheat oven to 375°. Combine all ingredients except bbq sauce in a bowl, and form into smaller sized meatballs. Place meatballs on a cookie sheet and bake 15-20 minutes, or until cooked through. (time will depend on size of meatballs). When cooked through, remove meatballs from cookie sheet and drain off excess grease. Put meatballs and barbecue sauce in a crock pot, and stir to combine. Keep on the"keep warm" setting.
Preheat oven to 350°F. Grease 13x9-inch baking pan. Combine flour, graham cracker crumbs, 1/2 cup brown sugar, melted butter, granulated sugar and cinnamon in large bowl until well blended; reserve 1 cup crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 8 minutes. Remove from oven; set aside. Toss remaining 1/4 cup brown sugar with apples in medium bowl until sugar is dissolved; spoon apples over baked crust. Sprinkle reserved 1 cup crumb mixture over filling. Bake 30 to 35 minutes or until apples are tender. Remove pan to wire rack; cool completely. Drizzle with Glaze. Let stand until set. Cut into bars.
Sift dry ingredients together in a large bowl. In a separate bowl, whisk together wet ingredients. Add wet mixture to dry ingredients (I find pouring it along the edges of the dry mixture helpful). Mix and knead the dough thoroughly. Shape into an 8 inch (or so) loaf. Place the loaf in the middle of a sheet of aluminum foil. Tightly wrap loaf in foil like a sausage, twisting the ends. Steam the wrapped loaf for 45 minutes. Pre-heat oven to 350°F. Place loaf in pan or on baking sheet and bake for another 45 minutes. Take out, unwrap, let cool, and enjoy!
Steam or boil the leeks and parsnips together for about 15 minutes, until tender. Drain well, then place in a food processor or blender. Add the remaining ingredients to the processor or blender. Combine them all until really smooth, then check the seasoning. Transfer to a warmed bowl and garnish with a sprinkling of nutmeg.
Preheat oven to 375 degrees F. In a large mixing bowl, combine ground turkey, egg, 1/2 cup breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well. If the meat seems too moist, add additional bread crumbs until it is a consistency that will form a loaf without flattening. In a small bowl, combine the ketchup and other sauces to form the glaze. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out forming a loaf which is oblong. Spread the glaze over the meatloaf evenly. Bake the meatloaf for 35 to 45 minutes.
In saucepan, combine the first 5 ingredients. Cook until thick. Remove from heat and add the Jell-O; allow to cool. Add the bananas and pecans. Pour into pie shells and top with whipped topping.
Beat butter with sugar, salt, and egg yolk until fluffy. Add flour a little at a time until mixture is too stiff to work with a spoon. (Do not use a mixer, as the dough will be far too stiff.) Flour a counter or board and knead the dough, pulling the flour into it, until it just begins to "crack". It's about the texture of play-doh at this point, perhaps a little stiffer. You may need a little more or a little less than 2 1/4 cups. Divide the dough into two balls and pat them each into a circle about 1/2 inch thick on an ungreased cookie sheet. Prick the whole thing with a fork, and use the flat of the fork to press lines around the edges. Bake at 350°F until brown, about 30 minutes. The center will be a pale pastel yellow and the edges will just be turning brown. Remove the cookie sheet and cut the shortbread while it's still hot (it gets more brittle as it cools).