HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cucumber, onion and garlic in a bowl. Sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight. Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. Bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes. Discard garlic clove. Stir in sweetner and put in sterilized jars.
Whip eggs with liquid, chives, salt, and pepper. Make sure all the white is fully incorporated. Melt butter over high heat in a 10" nonstick skillet coated with cooking spray. Heat until bubbly. Pour egg mixture into skillet, pulling them toward the center from each side. Remove from heat when eggs no longer run but are still quite moist. Add cheeses to top half of omlet, fold, then invert onto a plate. Let rest 1 minute before serving. Makes one omelet.
Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment. Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely. Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed. Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest. Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly. Sift the flour over the top and fold in. Scrape the mixture into the prepared pan. Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan. Bake for about 1 hour or until the cake is firm to the touch. Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes. To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate. Dust with confectioners sugar and decorate with stips of pared orange zest.
In a large pot combine all ingredients. Bring to a boil - reduce heat and allow soup to gently simmer for approximately 2 hours stirring occasionally. The closer to 2 hours this soup cooks the better it tastes. Approximately 6 grams of carbs per serving.
For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside. Arrange the salad leaves in 4 bowls or on dinner plates. Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads. If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave. Arrange the chicken over the 4 salad bowls. Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad. Crumble the pecans with your hands and distribute evenly over the top of the 4 salads. Whisk the vinaigrette before pouring some over each salad. Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.
Wash chicken and pat dry. Pour buttermilk into a small bowl. Dip chicken into buttermilk, covering all surfaces. Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag. Shake bag well making sure all surfaces are covered with flour. Heat 3/4 inch of oil in a heavy skillet over medium heat. Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently. cooking time may vary slightly depending on your heat setting.
Blend pork, breadcrumbs, eggs, water, mustard, salt, pepper, cloves, cinnamon, nutmeg in a bowl. Shape into meatballs of 1 inch of diameter. Heat the butter or olive oil to high heat in a casserole and seal the meatballs on all their sides. Lower the heat to medium. Add the onions and garlic. Stir and keep on cooking 3 minutes. Incorporate flour and keep on cooking 2 minutes, stirring constantly. Pour the beef stock. Stir well. Cover and let simmer 45 minutes. Add the potatoes and keep on cooking 15 minutes , covered partially.
Mix 2 tablespoons of soup with rest of ingredients. Divide mixture among cabbage leaves. Fold in sides. Roll up and secure with toothpicks. In skillet, place rolls seam side down. Add remaining soup. Cover; simmer on low 40 minutes. Every 10 minutes, spoon sauce over rolls.
Put large pot of salted water on high and bring to a boil. Meanwhile, squeeze sausage meat out of the casings into a large frying pan, over medium-high heat. Roughly chop meat. When the sausage is no longer pink, add onion and garlic to the pan. Stir and saute until onion is softened. Add pasta to water and cook for 1 minute less than the minimum time recommended on the package. At the same time, add tomatoes, basil and half and half to the sausage mixture. Season with salt and pepper and lightly simmer sauce while pasta is cooking. Strain pasta and add to sausage mixture. Turn heat down to medium and let flavors mix together until cavatappi is cooked to your liking. Plate the pasta and top with optional cheese and parsley, basil or green onion. Note: other shaped pasta work well too if cavatappi not available).
Using an electric mixer blend cake mix with butter. Add peanut butter, eggs, flavoring and mix well. Fold in chocolate chips. If dough is too stiff, add 2 to 3 tablespoons of milk. Chill dough in refrigerator for 2 hours. Form into large balls, place on parchment lined baking sheet and press down with a fork. Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet. Cooking time does not include chill time.
Mix the olive oil, salt, and pepper together in a small bowl. Put the carrots into a tossing bowl, then pour the oil over them, tossing well to coat the pieces thoroughly. Spread them out onto a cookie sheet. Use your toaster's or oven's broiler setting for this to bake for about 15-20 minutes or until you poke one of the carrots and it's totally hardened. Let cool for 10-15 minutes. Voila, your very own veggie chips that are perfect for on-the-go.
Preheat oven to 375 degrees. Brown sausage, drain well. Unroll pizza dough onto a lightly floured surface. Combine the sauces. Roll pizza dough into a 14x12 inch rectangle. Spread sauce onto the pizza dough, top with cheese, sausage, onion. Roll up starting at 1 side, roll up completely, and cut into 16 pinwheels. Place cut side down into a baking pan, sprayed with cooking spray, and sprinkle with parmesan cheese. Bake for 25 minutes or until golden brown.
Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base. In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly. Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick). Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine. Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat. Sprinkle evenly with Parmesan and remaining cheddar cheese. Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.
For the Cinnamon Chips-------------. Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl (I put this mixture in a spice bottle with holes so I could just sprinkle it on). Brush tortillas with water. Sprinkle sugar mixture evenly over both sides of tortillas. Cut each tortilla into 8 wedges; arrange on baking sheet. Bake 5- 7 minutes or until golden brown/crisp. Remove to wire rack to cool completely. For the Harvest Apple Salsa-------------. Combine all ingredients in a large bowl. Add walnuts just before serving as it will turn the mixture brown. Chill overnight to create more juice.
Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water, combine with buttermilk, set aside. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan. Cool completely before frosting, or sprinkling with confectioners' sugar. NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside with onions, if using, and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 450F (180C), for 10 minutes per pound. If serving hot, take it out of the oven and let it stand for a further 10 minutes. If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin.
In a medium bowl mix dry ingredients well and pour into a 1 quart jar. Seal and attach: Place 1/2 cup of soup mix in a bowl. Add 1 cup boiling water and stir to smooth. Season with salt and pepper to taste.
In a medium bowl, combine powdered sugar and milk powder; stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup of mixture into each of 8 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages Childrens White Frosting Mix. To use: In a small bowl, combine 1 package frosting mix and 3/4 teaspoon water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
Prepare pasta according to package instructions. In a large skillet, heat olive oil and saute onions till they start to turn clear. Add the garlic and saute briefly. Don't let it brown. Add the tomatoes, breaking them up with your hands or a spoon. Stir in the rest of the ingredients. Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.
Combine pineapple juice and cornstarch in a saucepan. Mix well to dissolve. Bring to a boil over medium-high heat and continue to boil for 1 minute or until thickened and clear, stirring constantly. Chill in refrigerator for at least 2 hours. Combine salad ingredients. Pour chilled dressing over salad. Toss and let stand a few minutes before serving or refrigerate at least an hour if you would like it cold.
Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes. Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes. Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes. Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil. Preheat oven to 375. Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley. In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed. Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella. Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces. If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.
Put the chopped bananas and ice in the blender til slightly mixed Add the milk and 2 scoops of ice cream. Add the sugar until right sweetness. Serve with the last scoop of ice cream on top.
Fry beef about 10 minutes and drain off grease. Boil noodles about 8 minutes. Stir in onions, salt, chili powder, tomatoes, and worchestershire sauce and cook until onions are translucent. Sprinkle vegetables with Accent. In a 2 quart casserole dish, combine meat and vegetables with cooked noodles and cover. Bake, covered, at 350 degrees about 30 to 40 minutes. Uncover and sprinkle with cheese. Bake about 15 minutes longer.
Slice caps off of habaneros, remove seeds and set aside (you'll add them at the end to increase the heat to your desired tastes). Coarsely chop the body of the habaneros and add to food processor bowl. Cut mango into bowl trying to catch all juice. Add the mango flesh and juice to the processor bowl and puree. Now add the remaining ingredients and process till smooth. Taste, and add the seed bundles you reserved from the habaneros a few at a time to taste. Pour into jar (s) or bottle (s) and store in refrigerator.
Prepare cilantro sauce. In food processor, mince cilantro and jalapeno very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.). Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.). Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test). Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool. When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.). Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.
Preheat your oven to 350°Ft. Line a baking sheet with aluminum foil. Remove your steaks from the package. They should be no more than 1/4 inch thick. If they are slightly thicker pound out until they are the desired thickness. Trim any excess fat or uneven edges. Sprinkle steaks on both sides with salt, pepper and garlic powder. Take one steak and lay it out on a cutting board. Sprinkle with an even layer of Parmesan cheese. Next add a layer of spinach. Roll the steak up tightly. Cut into two inch portions and place on baking sheet. You may need to use a toothpick or butchers string to hold them together if they start to come apart. Repeat until all of your ingredients are used. Bake at 350°F about 30 minutes until steaks are cooked through. Let rest for 5 minutes before serving so the juices can set.
Preheat oven to 180°C Grease and flour a 20cm cake pan. Creame butter, sugar and lemon zest until light and fluffy. Add egg yolks one at time. Add yoghurt and mix well. Sift flour, baking powder, baking soda. Fold this into butter mix. Beat egg whites until stiff. Take about 1/4 of egg whites and mix through cake batter to losen up, then gently fold through the remaining egg whites. Pour into cake pan and bake for 50 minutes Test for doness. While cake is baking, make syrup by combineing sugar and water and bring to a boil over medium heat. Boil for 10 minutes Remove from heat and add rose water. Cool. Let cake cool in pan for 5 mins, then turn out onto serving plate and spoon over the cool syrup.
Preheat oven to 350. Combine sugars, oil, eggs and vanilla and mix well. In another bowl, mix flour, baking powder, baking soda, salt and cinnamon. Add to sugar/oil/egg mixture to moisten. Fold in zucchini. Divide mixture into 2 greased(and/or lined) loaf pans. Bake for 55 minutes or until knife comes clean from center. Cool and enjoy!
Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter/margarine. Add spices and tomato paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Continue simmering and stirring until desired thickness is achieved. Taste every so often and adjust spices as needed. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas. Place pan in oven and cook until enchiladas are done.
Place a grilling rack over the barbecue, about 4 to 6 inches from the heat. Put the 2 tablespoons of oil from the sun dried tomatoes in a large bowl. Pat the tomato halves dry with a paper towel and cut into quarters, set aside. Stir the olive oil, garlic and salt into the tomato oil. Toss the bread cubes into the oil mixture until they are well-coated. Thread bread, cheese and tomato quarters, alternately on skewers. Grill over coals for about 5 minutes or just until the cheese begins to melt and the bread is toasted. Serve immediately.
Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped. Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white. Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up. Take out of the fridge and form into four equal sized patties. Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill. It takes about 8 minutes for them to be cooked through. Serve.
In a microwave safe casserole dish, add a Tbsp of water along with the chunked cauliflower. Cover and cook on High for 7 minutes until tender but not mushy; remove. Leave dish covered and let dish sit for another 3-5 minutes. Or, you can steam the cauliflower, until tender. Drain. In a large serving bowl, combine cauliflower with celery and onion. In a separate bowl, combine mayo, vinegar, salt, Splenda and pepper; pour this mixture over the cauliflower; mix well. Lightly stir in chopped egg. Chill and serve.
Butter baking pans thoroughly. Place 1 lb. of dough in pan, brushing butter between each sheet. Do not butter top sheet. Combine ingredients for nut filling and spread evenly on last layer. Place the other 1 lb. dough over nut filling, brushing each layer with butter between each sheet. Cut in diamond shapes. Pour remaining butter over top. Bake in a preheated oven@ 400 degrees for 15 minutes. ,then reduce heat to 325 degrees for 45 minutes. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out. SYRUP: Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat. Let syrup stand for 10 minutes before pouring over cold Baklawa.
Sprinkle the pork chops with half of the salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Brown the pork chops, turning once, until golden. Transfer to a plate and drain the fat from the pan. Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes. Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary. Stir until the jelly melts and cranberries soften, about 4 minutes. Return the pork and any juices to the pan, turning to coat. Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes. Transfer the pork to a platter and keep warm. Boil the sauce until syrupy, about 1 minute. Pour over the pork.
Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.
Put all ingredients except bananas in large bowl and stir to mix. Cover and chill well. Just before serving slice bananas and fold inches Transfer to pretty glass bowl for serving.
Fry schnitzel in fat until browned and remove from pan (keep warm). Add onions to the pan and fry for 2-3 minutes, scraping up any brown yummy bits as you go along. Add mushrooms and fry for another 3 minutes. Sprinkle with flour, stir and add the evaporated milk. Season to taste. Leave to cook, stirring occasionally until sauce thickens. Pour sauce over the schnitzel and serve.
In a large skillet over medium-high heat, combine the butter, sherry, lemon juice, vinegar, salt, pepper, garlic, and basil, and saute for 1 minute. Add the sliced mushrooms and saute for about 5 to 7 minutes, stirring occasionally, until they're cooked to your preference.
Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy-- One-half cup of cream added makes a delicious gravy).
preheat oven to 325 degrees. grease and flour a 9x9 baking pan. make the brownie layer: in a small bowl, combine the flour and baking soda. in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly. in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor. beat in the cooled chocolate mixuted and the vanilla. gradually beat in the flour mixture. pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy. cool in the pan on a wire rack. prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly. bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber. while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming. remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly). continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream. stir in the butter until smooth. set the caramel aside until it has cooled slightly but is still spreadable. Assemble: Preheat the oven to 325 degrees. spread the caramel over the cooled brownies. sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely). set on a wire rack to cool, then cut into squares.