HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down. Take off the heat and leave over a bowl of ice to cool down. Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool. Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin. In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well. Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fringe while you make the filling. Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Pour the half and half into a saucepan and bring just to boiling point then remove from the heat. Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes. Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy. Mix in the cream and gelatine. In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture. Pour onto the cornflake base and smooth down gently. Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours. To serve, run a knife between the cheesecake and the tin to loosen it. Remove the tin and base and put it on a serving plate.
Preheat oven to 350. Lightly grease/spray a casserole dish. In a mixing bowl, mix together mashed sweet potatoes, sugar, vanilla, eggs and cream; mix well. Spread into prepared casserole dish. In a seperate bowl, mix butter, brown sugar, flour, pecans and cinnamon. Mix until crumbly; sprinkle over the mashed sweet potato mixture. Bake at 350 for 30 minutes.
Wash and cut ends off your beans and place them in a large skillet with 4 cups of water. Bring to a boil, then boil beans for 5 minutes. After boiling, pour beans into a collander and dump the water. In a small bowl; mix together rice vinegar, honey, Lawry's, cornstarch, soy sauce, pepper, red pepper flakes, toasted sesame oil, ginger, and cinnamon. Heat the canola oil on med-high in your skillet and add the garlic. Saute garlic for 1 minute then add back your beans and the marinade. Stir fast. Saute beans on med heat for 8 minutes, stirring often. Remove skillet from burner and let beans continue to sizzle just from the heat of the pan. When sizzling stops, sprinkle sesame seeds on top and serve.
Stem and wash berries. cover with water and cook until very soft; strain. Measure juice; for each quart, add 2 cups of sugar. Return to saucepan. Tie spices in bag and add to sugar/juice mixture. Cook until thick. Cool, remove spices and measure again. Add 1 pint liquor for each quart of syrup. Bottle and cork tightly. Let sit in cool dark place for at least three weeks. Improves with age.
Preheat oven to 350°. Heat olive oil in frying pan and brown chicken breasts on both sides. Remove from pan and place in oven proof baking dish. Open dried chiles, remove and discard seeds and stem. (Seeds are removed to prevent burning) Cut chiles into pieces. Melt butter in frying pan. Lightly saute chiles in butter. Add chopped onions and garlic. Tear tortillas into pieces and add to pan. (The tortillas help to thicken sauce.) Saute until ingredients are lightly browned. Add chicken stock and salt and simmer until ingredients are soft. Remove from heat and cool sauce to room temperature. Transfer cooled sauce to blender and blend until smooth. Pour sauce over chicken breasts. Bake at 350° for 20-25 minutes or until chicken is done. Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro. Bake a few additional minutes to melt cheese if necessary.
Place frozen turkey breast in slow cooker. Pour remaining ingredients on top. Cover and cook on low for 7- 8 hours.
In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg. In a separate bowl combine 1/2 can Ro-Tel, 1/2 can tomato sauce, tomato paste, onion flakes, chili powder, cumin, basil, oregano, garlic powder, salt, pepper and brown sugar. Add the seasoned sauce to the hamburger mix and combine well. Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin) Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge. Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out. Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf. Bake at 350 for 1 hour. Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired. Return to oven for 5 minutes or until cheese is melted. Remove from oven and let cool 5 minutes.
Combine all ingredients for the sauce in the slow cooker. Add the chicken, coating it well with the sauce. Cook on high 3-4 hours, or until chicken is fully cooked. Shred the chicken, and place it back in the barbecue sauce in the pot; mix it all up so all the pieces are coated. Serve on buns or however you like! Enjoy! Note: You may keep the crock pot on low to keep the chicken warm, so guests or family can serve themselves!
In a large stock pot heat oil over medium heat and add onions. When hot reduce to a simmer and stir frequently to prevent burning. Simmer 1 hour, adding the 1 T. of water if needed. Add remaining ingredients except salt and pepper, cooking until reduced and thick, around 45 minutes to 1 hour.
Put fruit and ice in wine glasses. Combine rose and juice in a pitcher; pour into glasses.
Pour ingredients in a cocktail shaker filled half way with ice, shake from the ships, Hula style, pour through strainer into a cocktail or old-fashioned glass, garnish with a cherry. Enjoy!
Wash the cabbage thoroughly and trim away any bruised or damaged leaves. Quarter and cut away the core and discard. With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds. In a large plastic tub, place half the cabbage and sprinkle with half the salt. Mix and"massage" the cabbage and then let it stand for 5-10 minutes. Juices will begin to come out of the cabbage. Place this in your fermenting tub. Repeat this process with remaining cabbage and salt and pack into tub. The cabbage must be covered by juices to prevent spoilage. If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover. Be sure to keep cabbage submerged during fermentation. Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination. Store in a 65-75 degree room and don't uncover for at least 3 weeks. Remove towel and plastic wrap. There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check). If there is, recover and check again in 2-3 days. The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors. Texture should be firm. Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.
Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes. Heat oven to 400°F. Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown. These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!
Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed. Debone and defat chicken. Chop and shred and set aside 2 cups. Filter chicken broth with strainer and set aside. Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups. Chop carrot, celery, onion, and garlic. Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic. Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown. While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds. Add chopped tomatoes to cooked carrots and onions. Add 4 cups of the chicken broth. Add 2 cups the chopped smoked meat. Add 2 cups chopped chicken meat. Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf. Add more of the filtered chicken broth if needed to make soupy. Cook at medium low heat for 1 hour.
Fry bacon or sausage and let cool. Pour the bacon/sausage , bell pepper, cheese, and onion into unbaked deep dish pie shell. Mix eggs, salt, sugar, pepper, and milk. Pour over other ingredients. Bake at 425F for 15 minutes OR at 300F for 30 minutes. Enjoy!
Cream butter with sugars. Add egg and vanilla. Mix flour, baking powder, salt and baking soda. Add to butter mixture. Stir in pecans and cornflakes. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 10-12 minutes.
Preheat oven to 400°F. Combine dry ingredients in mixing bowl. Heat milk and water, then add butter to melt. In another bowl, whip eggs until very fluffy, then gradually add the hot milk/water mixture to the eggs as you keep the mixer going. When blended, gradually add to the dry ingredients and mix well. Knead for 5 minutes. The dough texture will be very wet. Add VERY tiny amounts of flour if needed, no more than 1/2 cup. Kneading helps the texture to become more dry and elastic. Let rest til double in size. Roll out to 1/4 inch thick and 21"x16", or smaller and thicker for thicker cinnamon rolls. Spread softened butter over the dough. Sprinkle with filling mixture. Roll lengthwise to 21" roll. Cut in 1 3/4" slices, 6 to a baking sheet. Do not put these too close together, as they will spread. Bake 10 minutes or until light brown. As soon as you take them out of the oven, top with a spoonful of the icing mixture. Don't worry that the icing is super thick, it will melt and spread out. Icing- Cream butter and cream cheese together until well blended. Add vanilla and mix. Add salt, and gradually add powdered sugar until well incorporated.
Pat chicken dry with paper towels. Combine the oregano, seasoned salt and white pepper; rub over chicken. In a skillet, over medium high heat, brown the chicken in butter. Transfer the chicken to a 5-quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil. Pour over chicken. Cover and cook on low for 3-4 hours. Add parsley. Cover and cook 15-30 minutes longer. If desired, thicken the cooking juices. Serve with brown rice.
In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream. Pour half of the batter into a greased and floured 10" bunt pan. Sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely then dust with confectioner's sugar.
Grate the soap, or chop into tiny pieces using a very sharp knife. Use a double boiler for this soap. (or you can just use a heat-proof glass bowl over a pan of water- that's what I always do). In top of double boiler combine the grated soap, water, dry milk powder. Keep the water in bottom of double boiler simmering (about 2-3 cups of water). Stir the mixture occasionally and allow it to melt down into a smooth consistency. You can even whisk it with a wire whisk to get rid of any lumps. Remove from heat. Add strawberry fragrance oil, vanilla fragrance oil (or extract) and the food coloring if you decide to use it. It will add a nice pinkish color to the soap, making it look the color of strawberries and cream. Spoon the soap out into soap molds and allow to sit for about twenty four hours before unmolding. Then let it sit another couple of hours before using. If you don't have soap molds, try using muffin tins, aluminum tart shells, or any candy molds that you have at home for miniature soaps. Or you can spoon the mixture into a lightly greased loaf pan and then cut into it to make bars of soap. Enjoy this wonderful soap!
Spread corn over bottom of 3 to 4 quart crock pot. Top with cream cheese cubes. mix in remaining ingredients; pour over corn and cream cheese. Cover. Cook on high 2 to 3 hours. I added a teaspoon of minced garlic and it gave it a zesty flavor! I added some shredded cheese on top! Excellent!
Place M & M's in blender. Add hot milk. Blend until smooth. Pour into 2 mugs. Top with whipped cream and orange rind slices.
Brown beef in oil. Add vegatables, soup and soy sauce. Cover and cook over low heat for 15 minuets. Blend cornstarch and water into sauce. Cook, stirring until thickened. Serve with rice.
Combine the lime juice, cajun seasoning, lime rind, garlic, and tomato juice in a large zip-loc bag. Add vegetables and seal. Marinate in refrigerator for 1 hour, turning bag every so often. Prepare the grill(or you may use broiler). Remove vegetables from the bag, reserving the marinade. Thread the vegs. alternately onto each of 6 (12") skewers. Put kebabs on the grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting often with the reserved marinade. Makes 6 servings.
Preheat the oven to 400F degrees. Combine the first 5 ingredients in a bowl. In another bowl, combine the beaten egg with the oil and buttermilk. Combine the wet and dry ingredients and stil until thoroughly mixed. Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins. Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
Follow cooking instructions on French Fries package. While they are cooking, cook bacon until they are crispy. Fry the eggs in a lightly oiled skillet. Place cooked fries on the bottom of a cast iron skillet. Sprinkle bacon and cheese on top. Add the fried eggs. Season with salt and pepper to taste. Drizzle on heated gravy.
To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil. Cook 3 minutes or until mixture is slightly syrupy. Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes. Strain syrup through a sieve into a bowl; throw away solids. To make the salad: Combine all the salad ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.
Cook pork in oil over medium-high heat in a large skillet or wok until just browned. Stir in onion, garlic, and ginger and cook until onions are soft. Stir in asparagus and carrots and cook until asparagus and carrots are tender-crisp. In a small bowl, mix together soy sauce, water, honey, and cornstarch. Pour into skillet ans continue to cook until sauce thickens. Serve over hot cooked rice, if desired.
In a saucepan, heat the oil and saute the onions over medium heat until translucent, about 3-5 minutes. Add the sugar, cinnamon, allspice, and cloves, and stir together. Deglaze the pan with the vinegar, bringing it almost to a boil. Stir in the tomatoes, cider, and salt. reduce heat to low and simmer for 45 minutes. Transfer the mixture to a food processor or blender and puree. Stir in the orange juice, and add a little water if necessary to reach the desired consistency. This will keep for 3-4 months in the refrigerator.
Combine all ingredients in a slow cooker. Cover, and cook on high for 1 hour, or on low for 2-3 hours. Serve with baked tortilla chips.
Cook bacon until crisp over medium high heat. Drain, crumble and set aside. Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pinepple chunks and green onions. Pour dressing over and toss. Top with almonds, crumbled bacon and coconut and serve.
Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs. Use the back of the knife to scrape all the "milk" from the cobs. Set aside. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and cook until softened and browned at edges, about 3 minutes. Add corn and cook until deep yellow and softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Take off heat, stir in herbs, lemon juice, and salt and pepper to taste. Serve as a side dish with any meat or burgers.
Wash celery. Dry well with a paper towel (very important). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add enough milk to get creamy texture, starting with 1 T. and adding more if needed. Add Ranch dip mix, diced green olives, and add to all. Mix well. Stuff celery with cream cheese mixture. Wrap, and put in refrigerator for at least 1 hours.
Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions). In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix. Whisk to dissolve powder, then cook over medium for five minutes. Add parmesan and whisk again for twenty seconds. Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!
In a large bowl, combine salad dressing (mayo), sugar, vinegar, dill, and salt. Mix well. Peel and slice cucumbers thin. Chop green onions, stalks and all. Add to bowl and toss. Cover and chill at least one hour before serving.
Split hens up the back and remove backs. You can use the backs and giblets for stock if you wish. Marinate the hens in 3/4 cup of Calvados for 1 hour. Set up stove top smoker and place hens in smoker breast side up for over medium-high heat about 1 hour or until thoroughly cooked. Saute apple slices in butter in a large saucepan. When hens are cooked add to saucepan, add remaining 1/4 cup Calvados, and carefully flame and serve immediately, on sauteed apple slices.
Brown hamburger, drain if needed. add onion, saute lightly. Mix in spices if you wish or do your own spice thing. take off burner. open Kraut and drain if you wish. spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go. Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam. Add butter or marg on top if you wish. Bake 350 for about 45 min, or until top browns. Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top. This is a one pan clean up, but you can do it in a deep cass. dish also. All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.
Mix instant pudding with milk and set aside. In medium size bowl pour cake mix, eggs and pudding. Mix well and pour into 9x13 inch pan. Sprinkle with chocolate chips and nuts. Bake at 350 for 30-40 minutes. No frosting is needed. Variation: Can do the same with yellow cake, butterscotch chips and butterscotch pudding. I used mini m&m's instead of nuts.
In a large, deep skillet, heat 4 TBSP of the olive oil over moderate heat until it's hot. Add the panko and stir constantly, until golden and crisp, about 2 minutes. Transfer to a plate to cool. Boil the pasta in salted water until al dente. Drain, and set aside. Saute the onion, garlic and peppers in 2 TBSP of the olive oil until the onions are transparent. Remove the veggies, from the pan. Heat the remaining 2 TBSP of olive oil in the pan, and add the hot pasta. Toss until well coated with the oil. Add the sauteed panko, onions, garlic, peppers, parsley and cheese. Season with salt and pepper as desired. Serve immediately.
Lightly brown the chicken breast, diced pepper (I used Anahiem) and diced onion in basil olive oil. Add salt and ground peppercorn (black, pink and green) to taste. Should take about 15 minutes on low medium heat. Separately warm asparagus. Separately warm Cream of Chicken Soup (DO NOT ADD WATER OR MILK). When chicken is done, place in cassarole type dish, place asparagus very prettily on top, drizzle with the Cream of Chicken soup on top (you can use a spoon to do this) and ENJOY!
1. Brown ground beef and onion; drain and place in a slow cooker. 2. Add remaining ingredients and 3 cups of water. 3.Cover and cook on low 4-5 hours.(Check at about 3 hours to make sure it isn't cooked some slow cookers are hotter than others.).
Cut the tempeh into slices about 1/4 inch thick. Brush with oil oil and sprinkle with salt. Bake at 400°F until somewhat crispy and lightly browned.
Combine all ingredients. Bring soup to a boil. Turn heat to low after soup boils and let simmer for 5 minutes. Serve and enjoy.
Hardboil the 12 eggs; cool and peel. While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes. Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Combine milk, sugar, egg yolks, butter, cocoa and vanilla in a saucepan. Cook on medium heat until thick, approximately 12 minutes. Stir constantly. Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake. This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.
If you wish use peanut butter rather than fresh peanuts. First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct. Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
Preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a large frying pan, add the leek and garlic, and cook for 5 minutes or until soft. Set aside. Heat the extra oil, add the chicken in batches, and cook for 6 to 8 minutes. Drain the spinach, squeeze out the excess water, and chop roughly. In a large bowl, combine chicken, spinach, bell pepper, olives, feta, parsley, oregano, eggs, cream and pepper. Stir until well combined and set aside. Lightly grease an 9" square baking dish. Combine the extra oil and butter. Lay out the sheets of phyllo, put two together, and brush with the oil mixture. Put another two on top and brush again. Continue until you have four double sheets. Line the baking dish with the phyllo and trim around the edges. Fill with the chicken mixture. Brush the remaining sheets with oil in the same way as before, using the same amount. Place the phyllo on top of the baking dish, tucking the edges inside the baking dish. Brush the top with the oil mixture, sprinkle with sesame seeds, and bake in the oven for 40 to 45 minutes.