HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all of the herbs and mix well. If you cannot find savory or lavender, don't worry about it. Store in a small zip-lock bag. Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings. Assemble, your dry ingredients in a quart size zip-lock bag, and mix them well in the bag. You can do this by sealing it and then turning it over and over. For storing your Bread Mix, you can place it in a Mason Jar. I like to get some pretty material and glue to the lid of the Mason Jar, then hot glue some pretty lace around the lip of the jar. Or if you do not wish to use Jars, you can buy some clear cellophane bags, and store your mix in it, and tie the top with colorful ribbon and attach a cute gift card with the instructions on how to make your Herbed Focaccia Bread. Herbed Focaccia Bread Mix Ingredients: 1 Package Herbed Focaccia Bread Mix, 1 Packet (1/4 ounce) quick rise active dry yeast, 1-1/2 Cups Warm Water, 1 Egg, lightly beaten, and 3 Tablespoons Olive Oil (or Vegetable Oil). In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place the Herbed Focaccia Bread Mix. Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients. Mix with a wooden spoon. The dough will be somewhat sticky. Flour a flat surface. Turn the bread dough onto a floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place. When the focaccia has risen to double its size, divide it in two. Reshape each ball of dough into a round shape much like a pizza crust. Place in a 9' round cake pan. Brush lightly with additional olive oil. If you have time, let it rise for a short time (but not above the top of the pan). Bake it in a preheated 350 degree oven, about 20-25 minutes. Serve with olive oil or butter. Write or type these instructions on your gift card and attach to your container for gift giving.
If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts). If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside. In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper. Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed. Transfer to a serving bowl and serve hot or at room temperature.
Peel and core apple and pear. Dice into 2cm pieces. Place apple, pear and lemon juice in small saucepan. Cook, covered, over low heat for about 10 mins or until fruit is soft. Meanwhile, combine dates, orange rind and juice in a small microwave safe bowl. Cook in microwave, on high for 90 seconds, stirring twice during this time. Set aside to cool. (You could also cook this in a pan, on the stove, for about 5 mins or until liquid has been absorbed.). To serve place apple & pear mix in the bottom of the bowl and top with the dates. Top with finely shredded orange rind if desired.
Preheat oven to 425°F (220°C). Grease 12 muffin cups or line with paper muffin liners. In a small bowl, combine milk and oats. Soak for 15 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.
Preheat oven to 350. Stir 1st 8 ingredients into large bowl. Whisk dry ingredients together then add to wet. Mix wet into dry Pour into baking dish sprayed with pam. Bake 30-40 minutes. Let cool and dust with powdered sugar if desired.
Preheat Oven to 350°F. Chop yellow squash and onion into small, uniform pieces. Add the squash and onion to a medium sized pot and cook in the butter over medium heat until soft and mushy. Season cooked mixture to taste. Beat the egg with a fork and add it to the squash mixture. Add one cup of shredded cheese to the mixture and stir until melted and mixed. Pour mixture into casserole dish and top with remaining cheese. Bake for 30 min or until cheese lightly browned.
Combine all ingredients in a large bowl and toss to coat evenly. Refrigerate approximately 3-4 hours to let flavors blend.
In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain. In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in 1 tablespoon parsley. Sprinkle top with remaining parsley. Cover and chill for 1 hour to 3 days. If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.
Dissolve gelatin into boiling water in a LARGE bowl (you're going to want the room when you add the other ingredients to prevent splashing). Add applesauce all at once. Stir until thoroughly mixed. Pour into an 8 by 8 casserole or a shallow dish, and cover. Refrigerate until partially set (about 1 1/2 hours is good). Stir in apple chunks, if desired. Refrigerate an additional 1 1/2 to 3 hours, until set. This recipe will not set quite as firm as traditional gelatin.
Preheat the oven to 300 degrees F. Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food coloring and continue to mix for a further 20seconds. Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top - see the macaron troubleshooting post for examples. Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
SOUP: In a large sauce pan combine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic powder and black pepper. Heat until very hot but not boiling. Whisk together the milk and flour. Stir into the vegetable mixture. Stir in the cooked chicken. Cook and stir the soup on low-medium to medium heat until thickened and bubbly. Reduce heat if soup looks like it might begin to boil. DUMPLINGS: Choose dumpling recipe and prepare. Version #1: in a mixing bowl combine the flour, parsley, baking powder and 1/8 teaspoon salt. Mix the milk and oil together and pour into flour mixture. Stir with a fork until combined. Drop by greased tablespoonful to make about 8 mounds on top of the hot stew. Cover; simmer approximately 10-12 minutes or until a toothpick inserted in one of the dumplings comes out clean. DO NOT lift cover while cooking the dumplings. Version #2: Combine the ingredients. Continue to prepare the same as Version #1 dumplings in Step #6.
Spray the inside of your crock pot (or casserole dish, if baking in the oven). Lay the chicken out flat in the bottom of the dish. Cover with the cheese. Mix the soup and the milk together and pour over the top of the cheese. Dump the box of stuffing over the top, and drizzle butter over it. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be too soggy. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.
heat oven to gas 4, 180c. sieve flour and baking powder into a large bowl and stir in sugar. add nuts, carrots, and bananas and stir lightly. make a well in the centre and add eggs and oil and beat together. grease and line a 8 inch tin and add mixture. bake for 75 mins untill golden brown, take out of tin and leave to cool. beat together the butter,cream cheese,icing sugar and vanilla and spread over the cooled cake.
Preheat oven to 180 C (fan forced 160 C). Grease six 1 cup capcity ovenproof dishes. Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine. Using an electric mixer, beat eggwhites on high speed until soft peaks form. Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture. Gently fold in remaining eggwhite. Spoon mixture into prepared dishes. Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes. Bake for 25 to 30 minutes or until golden and set. Dust with icing sugar mixture.
Cook pasta for 8-10 minutes until tender but firm. Reserving 1/2 cup of the cooking water, drain pasta and return to pot. In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened. Stir in spinach and basil; cover and cook for 2 minutes. Uncover and cook, stirring for 2 minutes longer. Transfer to food processor. Add remaining butter, salt& pepper and puree til smooth. Add reserved pasta water and blend well. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine. Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.
Cook the meat that is going to be served in a pan and then remove it and set aside to rest, covering with foil to retain the heat. Add the orange juice, bay leaf, redcurrant jelly, berries and sugar to the meat juices left in the pan from cooking the meat and boil the mixture for 3-4 minutes. Lower the heat and simmer uncovered for another 5 minutes until the fruit is soft. Remove the bay leaf, stir in the balsamic vinegar, mint and season with salt and pepper. Spoon over the meat and serve immediately while hot.
Heat the canola oil over medium-high heat in a large pot. For three minutes saute the sweet potato, red pepper, celery, onion, and carrots. Thoroughly combine the thyme and tumeric with the vegetables. Add the vegetable stock (or cold water) and tomato and simmer for five minutes. Add desired amount of cayenne pepper. In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch. When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
Sieve the flour into a warmed mixing bowl. Cream the yeast and sugar in a small basin and add a quarter of the liquid. Make a well in the centre of the flour and add the yeast. Sprinkle over a little flour, cover with a cloth and leave in a warm place until the yeast ferments. Then add the remainder of the liquid, margarine and salt and knead into a smooth dough. Return to the basin, cover with a cloth and leave in a warm place until it has doubled in size. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place to "prove" until doubled in size. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200° C (400° F) for approximately 15 minutes. Cooking time includes approx time for risings.
CRUST:. Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray. In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling. FILLING:. Preheat oven to 325°F. In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325°F about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly). Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight. Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.
Preheat the oven to 350°F. Grease and flour a 8x4x3 inch loaf pan or an 8 cup round baking pan. Sieve flour with baking powder, cinnamon, cloves, ginger and cardamom. Set aside. Cream butter and sugar. Add the eggs, one by one, keep whipping. Add buttermilk and jam, mix. Add flour mixture and mix gently. Pour the batter in the prepared pan. Bake on lowest rack in the oven for about 50-60 minutes. Test with a skewer that the cake is done.
Preheat oven to 400°F. Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!). Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs. Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil. Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with marinara sauce or other dipping sauce.
Carefully cut the spongecake into three horizontal layers. Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy. Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard. Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top. Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better! Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.
Place all ingredients in a blender. Process five minutes, until very creamy and smooth. Refrigerate for at least an hour to thicken. Use within 5-6 days.
In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn't become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast). In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading. Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours. Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients. After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges. Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up. Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough. Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating. Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.
Assemble all ingredients. Place graham cracker crumbs and TruviaTM into mixing bowl; mix well. Pour melted butter and vanilla over crumb mixture; blend until mixture is moist. Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes. Place Truvia, cream cheese, Neufchatel and salt into mixing bowl. Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle. Mixing at low speed, add one egg at a time over 5 minutes. Scrape sides of bowl and paddles. Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle. Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes. Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.
Heat oil in large nonstick skillet on medium-high heat. Add meat; stir-fry 5 minutes or until meat is cooked through. Add vegetables; stir-fry 3-5 minutes or until crisp. Stir in flavor; cook 1 minute. Add water and rice. Bring to boil; cover. Remove from heat; let stand 5 minutes. Stir Fry Flavors: Chicken: boneless skinless chicken breasts, 1 sliced red pepper, 1 sliced medium zucchini, 1 cup sliced mushrooms, 1/4 cup Kraft Catalina dressing and 1 tablespoon soy sauce. Beef: boneless beef sirloin, 2 cups cut-up green beans, 12oz drained whole kernal corn, 1/2 cup sliced green onions, and 1/4 cup Kraft special collection Sun-Dried Tomato Vinaigrette dressing. Pork Tenderloin: pork tenderloin, 1 1/2 cups broccoli florets, 2 coarsely chopped apples, 1/2 cup sliced onions, and 1/4 cup Kraft Zesty italian dressing. Meatless: 1 cup each chopped carrots, broccoli, cauliflower and sliced onion, 1/4 cup Kraft Ranch dressing and 1/2 teaspoons curry powder.
Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender. Add in garlic if desired and cook and stir to soften and flavor. Stir in bread cubes and cook and stir until combined with vegetables. Stir in seasonings. The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy. Serve hot or reheat in a covered casserole dish at 350F. Use a side dish for poultry.
Preheat oven to 350. Place bananas in a large bowl and mash with electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix well. Pour into greased 9x5 loaf pan. Bake for 45 minutes, or until wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.
In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper; mix well. Add the tuna and turn until thoroughly coated on both sides. Let sit for 10 minutes or plan ahead and let marinate overnight in a zipper bag or foodsaver bag. Coat a pan with nonstick cooking spray and preheat over high heat. Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely. Grill the tuna for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fry. Remember fish cooks fast and will be dry and chewy if overcooked.
Drain pineapple (reserve juice). Combine sugar, pineapple juice, flour, egg and vinegar. Cook until thick using a wire whisk to stir. Cool slightly and combine with pineapple and marshmallows. Refrigerate overnight. Combine pineapple mixture with Cool Whip, apples and nuts. Chill and enjoy! It really does taste like a taffy apple!
Par bake crust 5 minutes. Place ingredients on crust and bake at 500F for 8-10 minutes on a heated pizza stone.
In a large bowl, combine the first 5 ingredients. Set aside. In a microwave-safe bowl, heat the chocolate chips and oil for 2 minutes, stirring after one minute. Continue to microwave, 10 seconds at a time, until smooth, stirring as you go. Do not overcook! Pour over the cereal mixture and mix well. Spread onto wax paper and allow to cool. Break apart and store in an airtight container.
Preheat oven at 350 degrees F. Line cake pan with waxed paper and spray with nonstick oil. Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil, zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture. Pour batter into prepared cake pan. Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half. Icing:. Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.
Combine all ingredients in a large pot (preferably non-stick) and bring to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached. Stir very often to prevent burning. Pack into sterilized jars and seal.
Combine water and sugar in sauce pan. Bring to simmer and stir until sugar has dissolved. Turn heat off and add cucumber, basil and mint. Remove from heat, place lid on pan and leave overnight, (longer the mixture sits, the better it tastes). Strain and store in fridge. Add 2 tbsp of syrup to 8 oz. of good cold water.
Here is a dried tea blend to keep you young and warm-blooded all winter! Collect your herbs mid-summer and rub off the stems when dried. Crumble the Peppermint leaves to match the size of the other greens. If your Calendulas are huge, break in half when dry. Use 1 tsp per cup. In a pot add 1 tsp per person and 1 for the pot! Steep 3 minutes.