HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse. In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric. Boil for 5 minutes. Add cucumbers and onions to liquid. Bring to a boil. Fill hot jars and put hot lids on and seal.
On high heat in a 2-quart pot, melt the butter. Add the onion and garlic and saute' until lightly browned. Add the celery, potatoes, chicken stock and white wine. Cook until potatoes are done, then add leeks and cream. Continue to add herbs, parsley, salt and pepper to taste. Let simmer for about 2 to 3 minutes, then add the razor clam meat. Simmer for 15 more minutes and serve. Serve with crusty French bread and more white wine!
Beat together cream cheese, cheddar cheese, mayonnaise, and soy sauce until smooth. Stir in pineapple, almonds, bell pepper and green onion or chives. Use to stuff celery stalks or heap in a bowl surrounded by assorted crackers, with a knife for spreading. Serve at room temperature.
Preheat the oven to 350 degrees and spray muffin pan with non-stick cooking spray. Place all the ingredients but flour and pecans in a medium-sized mixing bowl and mix until the batter is smooth. Add flour to the wet ingredients. Once the batter is smooth add chopped pecans. Cook for 10 minutes or until golden brown. Oven temperature might vary.
For the chocolate cake batter: Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper. Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula. Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments. Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely. For the raspberry filling: In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside. For the chocolate mousse: In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes. Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour. To assemble the cake: Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.
Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray. Unfold the pie crust and place on sheet pan. Peel, cut, and core, the apples then cut into wedges. Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss. Place the apples in the center of the crust. Fold the edges over the filling, making pleats as you go. Sprinkle the entire tart with the remaining sugar. Bake until the crust is golden brown, about 20 minutes.
Peel potatoes, if desired (I like to leave the peel on) and cut into 1/2" dice. Heat olive oil in large skillet (you can reduce the amount of oil if using a non-stick skillet). Add the potatoes, spreading into a single layer. Don't stir yet! Let them get golden brown on one side. Stir the potatoes, and let them brown on another side. Stir again, adding the pepper and onion. Continue to cook until the onions and peppers are tender. If the potatoes are not done, reduce heat to low and cover the skillet until they're done. Add salt and pepper to taste, and serve.
Mix all dry ingredients. Add wet ingredients plus raisins, chips and nuts. Bake at 350 degrees for 10 minutes.
In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so. Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 1/2 cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours. If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire. If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.). If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling. Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.
Saute the ground beef in the butter; drain off any extra fat. Add onion and garlic; saute. Add cabbage, tomato sauce, stewed tomatoes, rice, water, bay leaf and salt and pepper. Stir; cover and simmer at least 1 hour. Serve with sour cream on the side so you can put desired amount on.
Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish. Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks. Sprinkle cheese evenly across the polenta. In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds. Add chopped garlic and saute very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta. Broil for 3-5 minutes.
Mix together all ingredients except nuts. Refrigerate for two hours. Shape into 1-inch balls and roll each in ground nuts. Serve immediately or cover and keep in refrigerator until ready to eat.
In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil; stir. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume. Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375°F Mix together the tahini and sugar and stir until smooth. Set aside. Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles. Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out-don't worry, just leave it. Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool. Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar. Home Baking The Artful Mix of Flour and Tradition Around the World.
Easy biscuit mix: Place 1 cup mix in a bowl. Make a well in the middle and add 1/4 cup of milk. Stir with a fork until dough clings together. Knead 10 - 12 times, roll out to a 1/2 in thickness. Cut into 2 1/2 inch biscuits. Place on a cookie sheet. Bake at 450' for 8 - 10 minutes Serve warm. Makes 4 biscuits per above mixture. Easy Muffins: In a medium mixing bowl, mix 1 cup of mix, 1 - 3 TBSP sugar,1 beaten egg,1/4 cup milk. Stir just until moistened, it will be lumpy. Use a cupcake tin, greased. Fill 2/3 full to allow for expansion. Bake at 400' for 15 - 20 mins or until golden brown. Makes 6 per mixture. Easy Pancakes: In a medium mixing bowl, mix 1 cup mix, 1 beaten egg,3/4 cup milk,stir until mixed , will be lumpy. Each pancake uses 3/4 cup of mixture. Cook on a hot griddle or heavy skillet. Cook until light to medium golden brown, it will be bubbly all across the pancake - flip and cook on 2nd side. Makes 6 pancakes per above mixture.
Wash & peel the sweet potatoes, (Sometimes I peel 'em, sometimes I don't!) then cut them into 1-inch cubes & put them in a vegetable steamer. Steam over boiling water 10 to 15 minutes or until tender but still firm. Set them aside to cool. Scrub the apples, then core & cut them into 1-inch cubes. Put the cubed apples in a container with a lid, then add the lemon juice & sugar, tossing to coat the apples. In a large bowl, combine the raisins, nuts, salt, sweet potatoes & apples. In a small bowl, mix the yogurt & mayonnaise to make a dressing, then toss the dressing with the sweet potato-&-apple mixture before chilling & serving.
Saute the onion in the olive oil within a skillet that has a tight fitting lid. When the onion is nearly transparent, add the diced potato and the mushrooms and liquid. Lower the heat and simmer covered for 6 minutes or until the liquid is nearly gone and potato is starting to get soft. Add the meat and the pepper, stir and cook for an additional 2 minutes. Plate the mixture and sprinkle the cheese on top.
Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside. Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs. In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans. Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste. Note: OK to use frozen veggies when fresh not in season.
Cut tops off peppers and remove seeds. Place juice from tomatoes in a small dish. Place peppers in a small roasting pan. Combine onions, rice, mushroom pieces, ham and tomatoes. Spoon into peppers. Pour over the juice from the tomatoes. Cover and bake 350 degrees for 40-45 minutes. Sprinkle cheese over top and bake for an additional 5 minutes or until peppers are tender and the cheese is melted.
Peel potatoes and cube (cut to 3/4-1 inch pieces). Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes. In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right). Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this pasta dish with extra parmesan cheese and french bread.
1. Pre-heat oven to 350 degrees. 2. Pour cream corn into a large casserole dish. 3. Add eggs, cheese, half-and-half and salt and pepper. 4. Whip until well blended. 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
In heavy 8-inch saucepan, quickly saute garlic in oil over medium heat. Add shrimp and tarragon. Cook, covered, 4-5 minutes, tossing once. Add wine; cook, uncovered, a few seconds before adding olives, lemon juice, and tomatoes. Cook a few minutes more to soften tomatoes, and mix in cheese and pepper. Spoon onto 4 warmed ramekins. Sprinkle with scallionsand serve with brown rice or sourdough bread.
Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap. Refrigerate until firm.
Preheat oven to 450*F. Combine mayonnaise, parmesan cheese, lemon juice, salt, anchovy paste, and pepper in a small bowl. Combine bread crumbs and parsley on a sheet of wax paper. Spread one side of each cod fillet with mayonnaise mixture, then dip coated side into crumbs to coat. Place crumb side up on a jelly roll pan which has been sprayed with nonstick cooking spray. Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.
Heat oil in a large saucepan or stock pot on medium heat. Add onion, celery and celery root. Cook for 5 minutes, stirring occasionally. Add stock, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes. Puree soup. Add evaporated milk. Taste and adjust seasonings if necessary. TIPS: Freeze leftover soup to have on hand.
In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples. Cover and cook on Low for 8 hours or overnight. Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve. 175 Essential Slow Cooker Classics. J. Finlayson.
Preheat oven to 375*. Grease or line muffin pan with paper liners. Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside. Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt. In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined. Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling. Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack. Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.
Mix all ingredients and allow to set for a few minutes so sugar can dissolve. Be sure to mix or shake before serving over salad or favorite steamed veggies.
In a cocktail shaker filled with ice, add gin, lemonade, cranberry juice, and cream. Cover and shake vigorously until chilled and frothy. Strain into a chilled champagne or martini glass.
Place 1/3 of the Mushrooms in a buttered 2 quart baking dish. Cover with 1/3 of the bread crumbs. Drizzle 1/3 of the butter over crumbs. Sprinkle with salt& pepper. Repeat another layer with another 1/3 of each. For top layer, cover with remaining mushrooms, salt& pepper. Cover and bake at 325° for 35 minutes. Mix remaining butter and crumbs. Spoon over mushrooms. Bake uncovered 10 minutes more.
Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch. Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes. Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat. With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness. Transfer to a platter. In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste. Rub the paste on both sides of the pork. Cover with plastic wrap and refrigerate overnight. Preheat grill or ridged grill pan. Brush grill grates with a little oil to prevent meat from sticking. Scrape off excess chili paste from pork and grill for 2 minutes per side. Remove to cutting board and let rest for 2 minutes. Slice into 1/4-inch pieces. Heat a large dry skillet over a medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable. To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro. Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges. Note: Guajillo chili is the dried form of the fresh mirasol chili. Can be found at Latin markets.
Cook parsnips in salted water until tender. Drain. In small saucepan, add butter, sugar, and orange juice, bring to a boil. Pour over parsnips, tossing lightly to coat.
Melt butter in 5 quart soup pot. Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes. Add chicken broth, cover and simmer 30 minutes. Add Velveeta and heat on low until melted. Add cream of potato soup and heat through. Just before serving, stir in sour cream.
Make the salsa: in a bowl, combine all the salsa ingredients; set aside. Heat the oil in a large nonstick skillet over medium heat. Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes. Add in the garlic; cook for 1 minute. Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper. Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly. Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes. Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.
In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds. Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes. To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown. Preheat the oven to 450°F Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.
Remove rinds from tangerines and scrape and discard white part from the inside. Save peeled tangerines for another use. set rinds on a jelly roll pan and place in a heated 250* oven and turn off heat. Leave in oven for 2 hours. Open oven door ajar and leave rinds in there overnight. Combine sugar and water in a saucepan. Heat, stirring constantly until sugar dissolves. Let cool, then stir in 2 cups vodka. Stir again to dissolve any sugar, add remaining vodka and stir again. Place dried tangerine rinds in a half gallon jar or glass container that has a screw cap. Pour in sugar, vodka mixture. Shake to mix. Cap tightly and let stand in a dark place for 4 weeks. Strain through a coffee filter into a sterilized bottle. Seal or cork. Makes 1 quart.
Brown beef and celery and remove with slotted spoon. Saute zucchini in pan drippings until lightly browned and remove with slotted spoon. Layer beef mixture and zucchini in dutch oven. Sprinkle with salt and pepper. Stir Worcestershire and sugar into tomato sauce and pour over casserole. Sprinkle with cheese. Cook over low fire for 30 minutes or until bubbly.
Place onions in bottom of slow cooker. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and red pepper flakes in large bowl. Add ribs and turn to coat. Place ribs on top of onions in slow cooker. Pour sauce over ribs. Cover and cook on Low about 5 to 6 hours. (Timing always depends on your slow cooker. Each cooks a little differently.) Plate the ribs. Sprinkle with sesame seeds and chopped green onions. Serve with white rice and Chinese pea pods or sugar snap peas.
Preheat broiler. Line large baking sheet with foil. To prepare dressing, in small bowl, combine mayonnaise dressing, ketchup, horseradish, onion and Worcestershire sauce. To prepare sandwiches, place 1/4 of the chicken, cheese, sauerkraut and dressing onto each of 4 slices of bread; top each with another slice bread. Broil 8 inches from heat until golden brown; with spatula, turn to brown other side. EACH SERVING PROVIDES: 1/4 Vegetable; 1 1/2 Proteins; 2 Breads; 30 Optional Calories. PER SERVING: 295 Calories; 17 g Protein; 7 g Fat; 40 g Carbohydrate; 160 mg Calcium; 991 mg Sodium; 35 mg Cholesterol; 5 g Dietary Fiber, 5 points.
Rehydrate dried chili's by boiling in 2 cups water for 1 hour. Run through blender and set aside. Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)! Drain and rinse well hominey. Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf. Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey. Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.
MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil. About 1 minute. Add tomatoes, salt and basil. Let simmer for about a hour. CHICKEN: Salt chicken very little. Mix about 2-3 tablespoons parmesan cheese in the egg. Dip each breast into egg then dust with bread crumbs. Fry in skillet in enough oil to coat the skillet. Be careful not to burn. Brown on a low to medium heat on both sides until chicken is done. Cook spaghetti according to directions. PREHEAT OVEN 375°. In casserole dish place chicken flat. Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top. Bake until cheese is melted. Serve over noodles with more sauce. Garnish with parmesan cheese. **For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!
Quarter the lemons. Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes. Strain into a teapot and stir in the sugar and orange blossom water. Bring to a boil and serve.
Place all ingredients, except couscous, in a medium saucepan. Bring to a boil. Gradually stir in couscous. Remove from heat and cover with lid. Let stand 5 minutes. Stir with a fork and serve.