HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). Keep in cool, dark place (kitchen cabinet or pantry). Will stay fresh for several months. *Note: If you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (I use 4 oz baby food jars). If reusing old jars, thoroughly wash and remove the labels. Cut out a circle of cute, small printed material (I like small checkered print) larger than the lid of the jar (I use "pinking shears" to do this). Fill the jar and close tightly. Lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. Tie a ribbon around the neck of the jar to cover the rubber band and make a bow (I like to use raffia so it truly gives it a "rustic" look). Add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar. Enjoy!
Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp. Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer. Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside. Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated. Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6. Serve immediately drizzled with the reserved blackberry and balsamic reduction.
Blend all ingrediants, till smooth and creamy. Store in the refridgerator, no more than a week.
Measure the spices and place them right next to the stove in separate piles. Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes. Add the turmeric, mushrooms, and salt. Cook, stirring, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes). Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander. Enjoy!
Grease a 13 x 9-inch baking dish. In a shallow bowl combine the flour with the next 5 spices (remove 3 tablespoons of the flour mixture and set aside). Coat the pork chops in the flour mixture one at a time then place onto a plate. In a large skillet over medium-high heat melt the butter with oil; add in the pork chops and brown on both sides then transfer to prepared baking dish. In the same skillet add in mushrooms and saute until golden; sprinkle over the pork chops. To the skillet add in onion and bell pepper; saute until softened. Add in garlic and cook for 2 minutes. Add in the reserved 3 tablespoons flour mixture and stir for 1 minute. Stir in 2 cups half and half cream or milk; bring to a boil and stir for 2 minutes or until smooth and bubbly. Remove from the heat and stir in 2 tablespoons lemon juice (at this point you may season the gravy with more black pepper to taste). Pour the sauce over the chops and mushrooms; using a fork lift the chops slightly to allow the gravy to flow underneath. Cover with foil and bake at 350 degrees F for about 50-60 minutes (do not cover tightly you will need to allow some air to flow out while cooking).
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup. Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above. Raspberry Syrup: Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour). In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat. Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes. Season to taste with salt.
Open the biscuits and spread them out evenly on a baking sheet. Smoosh them flat with a large glass. Slice the apple as thin as possible, spread 3-4 slices on each biscuit in a decorative fashion. Sprinkle the sugar, and spices evenly over apples. Add a dot of butter to the top of each biscuit. Bake at 350 for 20 minutes. You could drizzle them with a simple glaze if you want them to look fancier.
Preheat oven to 350 degrees. combine flour and butter. Make a smooth sauce over medium heat. Take off heat and cool slightly. Meanwhile, beat the egg whites until stiff peaks form. Add the egg yolks to the cooled butter and flour mixture. Stir in sour cream, salt, pepper and nutmeg. Grease a 9x13 baking dish. Combine the cooked and drained noodles and sour cream mixture. Gently fold in the beaten egg whites. Bake, covered, for 20 minutes. Remove foil. Sprinkle with parmesan cheese. Cook an additional 25 minutes or until cheese starts to brown.
Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned. Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes. Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.
Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes. In a separate pot, bring water to simmer. (for pasta later). Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools. Bring pasta pot to a boil and add angel hair and cook. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.
Add sausage to a large soup pot and crumble as it cooks over medium heat. When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent. Sprinkle flour over mixture and stir to combine. Pour in the chicken broth and bring to a boil. Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender. Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally. Serve hot.
Fry bacon and remove from skillet. Cut corn from cob and add to the sugar to corn. Scrape the cob to get all the"milk". Add corn to skillet which contains drippings. Mix the flour with approximately 1/2 water to make a thin paste. Fill the cup with milk to make 1 cup; add to corn and stir while it thickens, and cooks. Cook 10-15 minutes or until corn is tender.
Preheat oven to 400 degrees F. Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets. Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives. Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer. If you like it hot, add a few jalapeno slices to each wedge.
Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over berries. Combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 40-45 minutes or until cake tests done.
In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a bowl, whisk cocoa and water until smooth; stir in buttermilk. Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. For frosting, in mixing bowl, beat cream cheese until light. Add 1/2 cup confectioners sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cheeries and mint if desired. Refrigerate leftovers.
Cook macaroni according to package directions; drain. Rinse cooked pasta with cold water; drain and set aside. Melt butter in a Dutch oven; add onion and sweet red pepper. Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat. Stir cheese, soup, and sour cream into Dutch oven. Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish. Sprinkle with chili powder. Bake at 350 degrees for 30 minutes.
Sift together flour, cinnamon, ground cloves, baking soda and salt; set aside. Blend sugar, shortening and egg. Add flour mixture and applesauce and beat well. Fold in raisins that have been plumped, drained and dusted with flour; add nuts and cherries. Pour into a well-greased/floured tube or bundt pan. Bake at 350 degrees for 1 hour and 15 minutes, or until test for doneness is completed.
In a mixing bowl, beat cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium for 1 minute. Fold in the coconut. Drop by rounded tsps onto a parchment lined baking sheet. Bake at 350 degrees for 10 to 12 minutes or until set. Remove paper with cookies to a wire rack to cool.
preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth. heat oil in a large skillet. add shrimp, scallops, garlic and salt and cook 2 minutes until almost done. add pepper mixture to pan and cook 2 minutes to combine. spray an 8" baking pan with cooking spray and pour in shrimp mixture. sprinkle with grated provolone. bake 20 minutes until cheese is melted, remove. heat broiler to hi, add dish and broil 2 minutes to brown. let it stand 10 minutes, serve.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Add flour, salt and pepper and mushrooms. Cook 5 minutes. Combine diluted mushroom soup with sour cream. Stir into meat mixture, simmer 10 minutes. Cook your noodles according to package directions, drain. Serve mixture over hot noodles.
Brown the meat and onion; drain. Add salt, chili powder and tomato sauce. Simmer 10 minutes. Butter a 9" X 13" casserole pan. Crush tortilla chips, place half of them on bottom of dish. Add meat sauce, then layer with sour cream, cottage cheese, chilies and olives. Top with cheddar cheese, then remaining chips. Bake at 350 degrees for 45 minutes.
In a wok or large saute pan, heat the oil over medium-high heat. Add the onions and garlic, and cook until softened, 3 to 5 minutes. Add the eggplant and the peppers and cook, stirring, about 4 minutes. Add the curry paste, lemon juice and cook, stirring, for 15 seconds. Add the coconut milk and fish stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Add basil. Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat. Serve on angel hair pasta. Be careful with the curry paste and add to your taste.
1. Boil potatoes till fork comes goes through easily, maybe 20-25min?. 2.While potatoes are cooking Cut Kielbasa in 1/4 slices. 3. Heat frying pan w/ a little cooking Canola Oil and brown Kielbasa, set pan aside when done. 4. When potatoes are done put into colander to cool slightly. 5. Chop Celery and Green Onions set aside. 6. Mince garlic and put in small bowl for sauce. 7. Add Sauce ingredients: Olive Oil, Dijon Mustard, Red Wine Vinegar to small bowl with garlic, stir and set aside. 8. Chop potatoes w/ skin on into bite size pieces then place in large bowl. 9. Salt and Pepper the potatoes how you like them. (I love salt on potatoes!). 10. Add, chopped Celery and sliced Green Onions and Sauce to Large bowl. 11. last add browned Kielbasa and stir well! 12. ENJOY!
In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high. Add onions and saute until translucent, about 5 minutes. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes. Adjust seasonings to taste. Serve soup hot. Refrigerate any unused portions.
BREAD PUDDING: Lightly butter a 9x13 baking dish. Arrange the cut bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt. Pour the custard over the bread crumbs and press to gently submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate). Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon into bowls, drizzle with warm syrup and serve. CINNAMON SYRUP: Combine the water and brown sugar in a heavy saucepan. Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results). Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F. Toast kaiser rolls on the grill. Slice cooked tenderloins for sandwiches. Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion. Dig in!
Sprinkle lamb with salt and pepper. In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned. Add onion, garlic, and ginger; saute 5 more minutes. Add curry powder and stir for 30 seconds. Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil. Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally. Add peas and simmer about 5 minutes or until heated well. Season wtih salt and pepper to taste. Serve in soup bowls.
Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approximately 2-3 minutes. Do not let the spices burn. When the spices cool, place them into a coffee grinder or a spice grinder. You could also use a mortar and pestle. Grind until smooth. Run the mixture through a fine sieve to remove the large pieces. Then mix in the turmeric. Store in a glass jar or wrap in plastic bags to give as a gift.
Preheat oven to gas mark 2/300°F/150°C. Place tomato halves cut side up in an oven tray. Place a garlic slice on top of each half. Mix honey, vinegar and olive oil in a bowl and drizzle over the tomatoes. Season with salt and pepper. Roast for 1 hour, till very soft and lightly charred. You can roast the tomatoes up to 1 day in advance, cover and refrigerate. Sprinkle with parsley and drizzle with oil and vinegar and serve chilled or at room temperature.
Mix the flour, baking powder and salt in a bowl. Slowly add the warm water to create a soft but not sticky dough. Knead the dough for 5 minutes, then put into a bowl to rest for 30 minutes covered with a clean towel. Once the dough is ready heat up your oil. I used a cast iron skillet and 1 pound or 4 sticks of Earth Balance vegetable shortening that was heated to 375'F. It is crucial to keep your oil at 375'F to prevent the oil from absorbing into the dough as it cooks. The secret is to keep it hot, but not smoking. Once the oil is hot, break off egg sized balls of dough and roll them out to 8-12 inches. You can also roll them smaller if you wish. The thinner they are the crispier the bread will be. Once you roll the dough out put a hole in the center of the bread and gently place it into the hot oil away from yourself so you don't get splashed. The bread will take a short time to turn golden and puffy. Using tongs, check the underside of the bread. If it is a yellowish shade, gently flip it over and do the other side. Set on a plate with paper towels to drain off the excess oil. Keep these in a low oven until ready to serve. Bon Appetit!
Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick vegetable spray. Spread the apples evenly in the prepared pan. In a mixing bowl, combine the brown sugar and butter with a pastry blender until crumbly. Using a wooden spoon, stir the cereal into the butter mixture. Sprinkle the cereal topping over the apples. Bake for 20 minutes or until apples are tender and topping is light brown.
Preheat the oven to 350 degrees and set rack to middle position. Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin. Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy. Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition. Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt. Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds. Pour the batter into the cake tin. Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark. Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving. Notes: This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great. This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert. If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do. If you don't have any liquor in the house you can omit it altogether. This cake keeps very well, wrapped, at room temperature for a couple of days.
Preheat oven to 350 degrees. In medium bowl combine sugar, pecans, eggs, butter and vanilla. Spoon 1 teaspoon of mixture into each prepared tart shell. Bake 30 minutes or until golden brown. On a wire rack, cool 10 minutes; remove from pans and cool completely. Crust: In large bowl combine flour, margarine and cream cheese to form soft dough. Shape into 3/4 inch balls. Press into ungreased mini muffin pans to form tart shells.
Preheat oven to 350°F. In a large mixing bowl, beat together butter, 1 cup sugar, and egg. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture alternately with the buttermilk. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar. Pour a third of the batter into a greased 8X4X2-inch loaf pan. Sprinkle a third of the cinnamon sugar on top of batter. Repeat layers twice. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
Combine everything in saucepan except beans. Simmer until potatoes are done. (You may want to add a small amount of water to the mixture). When the potatoes are done, add one can each yellow wax beans and one can ceci beans. Simmer for about 10 minutes and serve.
Mix sugar, salt water and vinegar together, slice the onions and add to the vinegar mixture. Refrigerate over night. To the cup of mayonnaise (in a screw top jar) add the celery seed, shake, adding some milk until you have a not too runny or thick mixture. Refrigerate overnight. Drain onion rings and pat dry, add to the celery seed mayonnaise mixture.... delicious! Perfect accompaniment and a MUST to every barbecue.
Chop garlic and place in a bowl, add salt. Crush salt and garlic into a paste. Add remaining ingredients stir and enjoy on whatever you like!
*NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning! Combine all ingredients in small, non-reactive bowl. Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.
Combine all ingredients in a small saucepan. Heat to boiling, stirring frequently. Cool and store in refrigerator. I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.