HumbleIntelligence/food-ner-1-Million huggingface dataset:
To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger. I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper. Put all the vegetables in a large bowl. Sprinkle the salt over the chopped vegetables. Cover with cold water and let stand for 2 hours. Drain vegetables well, then press out as much liquid as possible. In a large pot, combine sugar, vinegar and seeds. Bring to a boil. Add vegetables. Bring back to a boil and simmer for 10 minutes. Using a slotted spoon, put into pint jars according to standard canning procedures. (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.). Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
Season steaks on both sides with salt. Rub pepper into both sides of each steak. Divide oil between 2 large skillets and heat over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3 1/2 minutes per side for medium-rare. Transfer to a platter. Tent with foil to keep warm. Divide garlic between skillets; saute 30 seconds. Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute. Combine contents of skillets in 1 skillet. Add broth and mustard and whisk until blended. Boil until slightly thickened, about 2 minutes. Remove skillet from heat. Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat). Season with salt and pepper. Spoon sauce over steaks. Top with parsley.
In a non-reactive bowl, mix the salt and water until dissolved. Add the chicken and allow to brine for 30 minutes in the refrigerator. Remove the chicken from the brine, rinse under cool running water, and pat dry with paper towels. Preheat oven to 300 degrees. Pour the flour into a shallow dish and roll each breast into the flour, patting gently to lightly coat. Allow the chicken to rest for 10 to 15 minutes. In a heavy 12-inch skillet, heat the butter and oil over medium-high heat; swirling to mix and cook until the butter begins to brown lightly. Lay the chicken breasts in pan and cook, undisturbed, until brown, about 5 minutes. Turn the chicken pieces over and cook on second side, undisturbed, an additional 5 to 7 minutes. Remove the chicken and place in warm oven while making the sauce. Add the chicken stock to the skillet, scraping to release any brown bits. Boil until reduced to 1 cup. This should take 8 to 10 minutes. Add the cherries and vinegar; boil until spoon scraped across the bottom of the pan leaves a visible path in sauce, 8 to 10 minutes. Stir in chocolate and brandy. Plate the chicken on serving plates and spoon the sauce over. Sit back and enjoy with a green side salad.
Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes. Melt butter with crushed garlic, place into a bowl. Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter. Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish. Add wedges to large baking dish. sprinkle with the chopped rosemary and the sea salt. Bake in preheated 180°F oven until golden and crisp, may need to be turned.
Place 1 slice of ham in greased baking dish. Mix mustard and brown sugar. Spread half of it on the ham. Top with other slice and spread with rest of prepared mixture. Cover with evaporated milk and bake in 350* oven for 20-25 minutes, basting frequently. Brown slightly under broiler. Serve on platter with remaining sauce poured over it.
Bring a large saucepan of water to the boil. Add the jumbo shrimp and cook until they turn pink and curl up. Drain the jumbo shrimp, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled shrimp. Toss together the peeled shrimp, tomato, green pepper and onion. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned. Sprinkle the dry-fried cumin seeds over the jumbo shrimp salad. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper. Toss the shrimp salad with the olive oil dressing. Serve.
Make the rub: combine celery salt, paprika, garlic powder, and pepper in a small bowl; stir to mix (using you fingers works well). Trim any sinews or excess fat off the chicken breasts and discard. Rinse breasts under cold running water, then drain and blot dry with paper towels. Place them in a baking dish; sprinkle with rub all over the chicken breasts on both sides, patting it onto the meat with your fingertips; let the breasts cure in the refrigerator, covered, for 30 minutes to 1 hour. Set up grill for direct grilling using a two-zone fire and preheat one zone to medium and the other to low (two-zone=preheat half or two out of three burners to medium and the rest on low). For gas grill-place all the wood chips in the smoker box and run the grill on high until you see smoke, then reduce heat to medium. When ready to cook, brush and oil the grill grate; place the chicken breasts, skin side down, over the medium zone of the grill; grill until golden brown and cooked through, 6-8 minutes per side or until done. Lightly baste the chicken breasts with the melted butter as they cook, but don't start until each breast has cooked for 3 minutes on each side. Move the chicken over to the low zone of the grill if the dripping fat causes flare-ups. Transfer the grilled chicken breasts to a platter and drizzle any remaining melted butter over them. Serve with barbecue sauce on the side.
Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside. Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham. Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.
Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside. In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish. Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling. Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly. Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!
Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour. Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture. Use a fork to gently stir to make a smooth batter. Heat a little oil in a frying pan over low heat. Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot. Try to spread the batter as thin as possible. Sprinkle some spring onion and cheese on the face side up of the batter . Cook and turn pancake to brown both sides. Repeat with the remaining batter. Best served hot with relishes, sunny side up eggs and/or crispy bacon.
steaks. cut your steaks in thin slices. it can take a while if you have dull knifes and are unexperienced. like me. so you can do it in advance i usually do it when the kids are sleeping after lunch. oil your pan and cook your steak slices until they are almost done. add your onion slices and other veggies until softened. add water and beef gravy mix. simmer. gravy will thicken. drain the gravy into a seperate dish for dipping if desired. cheese sauce. put butter or margarine in a sauce pan and heat on medium do not boil! take off heat and add flour. whisk to make your rue this will be quite thick. place back on heat and add your milk slowly,stirring, allowing it to heat but not boil. once the milk is steaming add your cheese about a half a cup at a time stirring to melt between. once all the cheese is in allow it to boil and thicken. but stirring frequently or constantly the more flour you add the thicker the cheese sauce will be. i also like to add parmesan to taste. place your meat on a french bread or a crusty bun, top with cheese sauce and dip if desired. this is also good if you have the sandwiches made in the fridge for lunch the next day(maybe better).
Preheat oven to 350. Butter a 3 or 4 quart shallow baking dish. In a heavy pan, melt 6 T. butter. Add the 1/4°C + 2 T. flour and whisk for 3 minutes. Add milk slowly and bring to a boil. Add mustard, cayenne, and salt & pepper to taste. Simmer until thick. Around 2 minutes. Cook the elbow mac according to the packages directions, and drain. In a large bowl, mix the macaroni, sauce, cheddar and 1°C parmesan. Put all this into the baking dish. In another bowl, mix bread crumbs and 1/3°C parmesan and sprinkle onto the main dish. Add a sliver of butter on top of the dish and bake for 25-30 minutes.
Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes. For the roasted garlic: Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender. For the bread crumbs: In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside. For the mashed potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper. Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside. Preheat the oven to 450 degrees F. For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside. In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined. Place all bread slices on work surface. Trim crusts. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon juice and black pepper, then chives over salmon. Top with remaining bread slices, cheese side down. Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
Coat grill with nonstick spray; preheat to medium. Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes. Saute bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoons drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer. Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper. Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8-10 minutes more. Let turkey rest 5 minutes before slicing. Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.
Add water to the machine following with the rest of the dough ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch. Use the dough setting press start. When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down. Roll into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat once more letting the dough rest in between folding. Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place. Slash tops with a sharp knife. For a glaze you can brush the bread with an egg wash! Sprinkle with Sesame seeds if desired. Or leave as directed for a rustic look. Place into a preheated oven at 425 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 20 minutes. Transfer to wire rack and cool.
Prepare the 6 strawberries by washing and hulling them.Place onto a plate. Thickly slice the Kiwi Fruit and place on the plate with the strawberries. Count out the marshmallows and place into a bowl. Thread Ingredients onto the sticks with the strawberry being centre and marshmallows and kiwi fruit either side of it. Drizzle slightly cooled melted chocolate on the fruit for that dded sweet taste kids will love! Store in the Fridge or eat Straight Up!
Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight. Uncover tenderloin; let stand at room temperature for at least 2 hours. Preheat oven to 400°F Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.
Preheat oven to 350F degrees. Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish. Bake in preheated oven for 1 hour. Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet. Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg. Top hash with egg and serve immediately.
Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap. Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt. Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough). Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes. Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead). The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins. Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary. It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape. Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours. Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet. Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches. One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven. Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife. Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door. Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F). For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone. When the bread is done, cool completely on wire racks.
Preheat oven to 325. Grease a 9x13 inch baking pan. Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice. In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts. Mix on high until no large clumps are visible, about 2-3 minutes. Sift in flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed, batter will be thick. Mix in melted chocolate. Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries. Spread batter in baking pan and bake for 45 minutes. Toothpick test is null and void here because the whole chocolate chips will stick anyway! Remove from oven and let cool. Enjoy!
Thaw raspberries. Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp. Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth. Pour into an airtight jar. Cool. Cover and refrigerate until ready to use. **For a thicker sauce, either add more jelly or do not dilute juice from raspberries. **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes. Remove the chiles, reserving the liquid. Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste. Remove to a bowl. Repeat with the rest of the chiles. Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.
Mix Soup, milk, Garlic powder, and vegetables in Saucepan. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender and crisp. Add chicken and heat thoroughly. Serve over hot spaghetti noodles.
Stir milk powder and hot water together till well mixed. Add cold water and now it should be cool enough for yeast, add yeast. Then add sugar, salt, shortening, and potatoes one at a time. Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour). Mix well or knead for about 5 minutes or till elastic. Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled. Punch down let rise 1 hours. Punch down and divide into 4 loaves or bread bowls or whatever. Place in greased pans or on a greased cookie sheet. Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped. For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.
For the Doughnut: For the dry ingredients, in a bowl, combine flour, sugar, baking soda and salt. For the wet ingredients, in another bowl add egg, melted butter, milk and vanilla extract; whisk thoroughly. Add the wet ingredients to the dry ingredients and mix well. Add chocolate sprinkles and mix again. Roll out the dough using a rolling pin to approx 8"x12" . For the Chocolate Filling: Place a glass bowl over a small/medium pot of hot water (over a stove/burner). Add butter, semi-sweet chocolate, sugar, cocoa powder, salt and vanilla extract; and mix well until combined and melted. For the Assembly: Pour and spread the chocolate filling/mixture over the rolled out dough. Sprinkle chopped dark chocolate over the sheet of doughnut. Roll into a log shape, divide the log lengthwise into 2 pieces using a knife. Bisect the pieces width-wise. Twist each individual piece then place into a greased/oiled doughnut sheet pan. Bake at 350F or 15 minutes or until the doughnuts appear ready. Brush simple syrup over the doughnut tops. Sprinkle chopped pistachios on top.
Drain pineapple thoroughly. Mix with all other ingredients. Chill until firm or at least 3 hours.
Crush the biscuits in a food processor. Melt the margarine and pour over the crushed cookies. Add the cinnamon. Press into the bottom and slightly up the sides of a springform pan. Set aside. Mix all the filling ingredients together with an electric mixer until well blended. Pour into cookie crust. Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes. Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes. Do not open the oven door at peek at the cake during this time. Turn off the oven and leave the cheesecake in the oven for an additional hour or more. Place in the refrigerator for several hours before serving. Variation: use brown sugar for a caramel cheesecake. This cake may be topped with your favorite pie filling.
Clean and prepare filet. Mix all marinade ingredients together. Place in zip bag with tenderloin and let sit at room temperature for 30 minutes. Cook to desired temperature (roast or grill). Serve with demi-glace or brown gravy. Can top with sauteed mushrooms, if desired.
Preheat the oven to 450°F. Bring a large saucepan of salted water to a boil. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy. Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes). Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat. Make a bed of pasta on a platter or plates and mound the squid on the pasta. Serve with lemon wedges.
Mix pudding with milk and vanilla. Beat until thick then pour into crust. Place the sliced bananas over pudding. Squeeze pineapple to remove all juice, then sprinkle it on top of bananas. Cover with Cool Whip. Sprinkle pecans on top. Chill for 2 hours before serving.
Brown the ground beef; drain well. Add remaining ingredients and stir. simmer in slow cooker on LOW for 6 to 8 hours. serve with tortilla chips or Mexican cornbread.