HumbleIntelligence/food-ner-1-Million huggingface dataset:
Choose ripe Wild Grapes, Pick them in clusters on the stems, bring them home and wash them in cold water leaving them on the stems. Place grapes with stems on, in water just to cover, in an enamel or non metallic kettle. Bring just to a boil, simmer till skins on the grapes pop, Mash the grapes in the water, Strain juice into a non-metallic container, through several layers of cheese cloth or a clean dish towel to remove grape pulp, seeds and stems. Reserve the juice, Throw away stems and pulp. Measure the juice. Add equal amounts of sugar and water, (ie: 1 gal juice, 1 gal sugar, 1 gal water) put wine mixture in clean crock. spread or sprinkle 1 cake or one pkg dry yeast on dry bread crust and allow it to float on top of the wine mixture, cover crock with a clean dish towel, let ferment for 3 days, strain wine, into non metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it very well, put wine back into the crock, allow to ferment for 4 days, stirring every day and skimming the foam from top, strain the wine again as before, wash the crock again, put wine back in the crock. Allow to ferment 4 days, stirring and skimming every day. Strain the wine once more, this time it is ready to bottle. The older it gets the better.
1. Mix all tuna chunks, onions, raisins, pickle, coriander leaves and garlic powder. 2. Add salt and pepper to taste. 3. Lay flat the wanton wrap and put one tablespoon of the mixture at the center and top with the cheeses. 4. Fold the wrap in a triangular shape, sealing each sides with water. Continue with the rest of the wraps. 5. Heat the corn oil in a deep pan or fryer. Once heated, drop 3-4 pieces, avoiding to touch each other. Fry until golden brown. 6. Once cooked, drain excess oil and set on a plate with paper towels.
Preheat oven to 400°F Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf. Serving size = 2 lamb chops and 1 cup green beans.
Preheat oven to 375°F. Bring water to a boil and add chicken bouillon. Cook pasta in water for 1-2 minutes LESS than the package instructs. You want it to be more al dente than what you would typically cook it to. Meanwhile, add butter, flour, garlic powder, seasoned salt and pepper to a saucepan. Stir together until butter is fully melted. Whisk in milk and stirring constantly, bring to a boil. Remove from heat and stir in cheese until melted. Set aside. Strain pasta when done. Return to pot and stir in cheese sauce. Spray 4 litre (4 quart) casserole dish and pour in pasta and cheese sauce. Sprinkle breadcrumbs over top and bake for 20 minutes. *** If you don't want to bake this, cook pasta to desired doneness, mix with sauce and serve.
Grill breasts over medium coals till cooked through. Saute mushrooms in small amount of butter. Shortly before taking breasts off grill top with mushroom and swiss cheese long enough to melt cheese. Spread mayo and your favorite mustard on croissant and add chicken breasts topped with alfalfa sprouts. Awesome!
Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange ham down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
In blender, mix lemon juice, honey and nutmet with cantaloupe pieces. Blend in orange juice and wine. Chill thoroughly, about 1 hour. Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes. Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean. Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.
For the ice cream: Lightly whisk egg yolks in a pan. Add milk and sugar in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture has thickened, remove from the heat. Soak the bottom of the pan in ice water and cool the mixture. Mix hot water and green tea powder together. Add the green tea in the egg mixture and mix well, cooling in ice water. Add heavy cream in the mixture and mix well. Freeze the mixture in an ice cream maker, following instructions of the ice cream maker. For the Sauce: Mix sugar and maccha green tea powder in a bowl. Add hot water in the bowl and stir well. Add heavy cream and until well combined. Serve over ice cream. Store in refridgerator.
Place beans, tomatoes with their juice, artichokes, onion and garlic in slow cooker. Lay turkey breasts on top. Sprinkle with sage, rosemary, black pepper and salt. Pour white wine over top. Cover. Cook on low for 5-7 hours.
I n crockpot mix the soups together. place chicken in soup mixture, making sure they are well covered. Cook in crock pot for 6-8 hours. Chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at same time. Drain. Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded. May add shredded cheese on top to serve, or a dollop of sour cream if desired. Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes. *********The nutritional information will be lower if using low fat/low sodium varieties of the soups. I did not have the nutritionals on hand to enter into the system the low fat values, so I had to go with the ones preloaded. ************. Number of Servings: 8.
Reduce chicken stock in a saucepan over med-high heat to 1 cup. Heat olive oil in a heavy-bottom saute pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Saute for 10 min, stirring occ, till the celery & onion are soft. Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme. Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered. NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.
Blend together egg, olive oil, glycerine and milk powder until a smooth paste forms. Add water a little a time until incorporated. To use: add 1/4 to 1/2 cup to your bath water. Refrigerate rest of mixture. Use within 1-1/2 weeks.
Bring water and salt to a boil in a 2 1/2 quart saucepan. Add rice. When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes. Remove lid, and let cool for about 10 minutes but do not stir. Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges. Spread warm rice evenly in pan, packing down well with back of spoon. Cover with another large piece of plastic wrap. Using bottom of an 8-inch cake pan (or bottom of a saucepan), press rice down firmly until a compact"cake" is formed between the 2 sheets of plastic wrap in cake pan. Let cool to room temperature and then remove empty pan. Refrigerate rice until firm and cold, 2 hours or overnight. Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board. Peel off and discard foil or plastic lining. Using a large sharp knife, cut rice cake into 8 pie shaped wedges. In a small bowl, mix soy sauce with brown sugar until dissolved. Stir in sesame oil and peanut oil. Prepare a medium-hot fire. Brush rice wedges with soy mixture. Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.
Place roast in crockpot. In bowl, mix together the sauces and the soup mix. Pour sauce mixture over roast. Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast. Cook on low 7-8 hours. Shred beef and serve on sandwich buns.
Heat broiler. Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes. Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste. Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs. Heat oil in a medium saute pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.
Place ingredients in food processor until just blended. There should be discernable strawberry bits left in the dip. Chill until ready to serve. Garnish with fresh, whole strawberries.
In a stock pot, bring sauce ingredients to a boil. Turn down to simmer and cook about 4 hours, or until thick, stirring every 10-15 minutes. You can use a splatter screen over the pot, but not a solid lid - sauce needs to be uncovered. For meatballs:. About one hour before sauce is finished, combine ground chuck, egg and salt/pepper to taste in a bowl. Combine in bowl, and form into round balls. I use a cookie scoop. Spoon balls into sauce, and allow to cook while sauce is simmering.
Peel carrots, trim carrots, beetroot, turnips and onions leaving about 3cm of stem remaining. Combine remaining ingredients in a small pan and stir until butter has melted and all the ingredients have combined. Place vegetables in a disposable baking dish and pour honey butter mix over stir to coat. Cook in a covered BBQ, using indirect heat, following the manufacturer's instructions for approx 40 min's or until browned and tender.
combine above ingredients in square 8 inch baking dish. cover and bake 375 for 40 to 45 minutes or until tender. stir after 25 minutes.
Preheat the oven to 350°F (175°C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, sraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve. NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.
mix the flour, polenta, milk and egg yolks together in a bowl- it's very dry so of course i got carried away and added heaps of milk, but later the greens add wetness so resist. leave it somewhere peaceful to rest for 30 minutes. cook your weeds in boiling salted for 10 minutes with the garlic. drain and rinse in cold water then drain well. add garlic and greens to the floury mixture. season with salt and pepper and stir well. heat about 1cm of olive oil in a heavy frypan. shape mixture into fritters- add flour if too wet. fry 5 minutes on each side or until golden. serve with yoghurt and cold beer.
Heat oven to 350°F. Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl. Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool. Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended. Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes. Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR. Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath). Cool completely, cover and refrigerate. IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan. Stores for up to one week in refrigerator.
Heat an outdoor grill, stovetop grill pan or broiler. Have ready four 4-6 inch skewers. Mix sauce ingredients in a bowl, cover and refrigerate until serving. Thread 6 shrimp close together on each skewer. Melt butter with garlic. Brush 1/2 the mixture on each bread slice. Brush 1 side of shrimp with 1/2 the remaining garlic butter, then sprinkle with 1/2 the Spice Rub. Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub. Grill shrimp and bread 3 minutes, or until shrimp are cooked and the bread is toasted. Slide the shrimp from each skewer onto a slice of garlic toast.
Melt butter in small frying pan over low heat. Add pecans and brown sugar. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on wax paper to cool. In bowl toss together spinach, pecans, apple and cheese. Add oil and vinegar and toss again until everything is coated. Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
Mix together all ingredients except green chiles and cheese. Divide mix in half. Place half in greased 8 inch square baking dish. Mix together green chiles and cheese; lay on top of corn mixture in pan. Cover with remaining mixture. Bake in a 350 degree oven for 35 minutes.
1. Place a rack in the center of the oven and preheat the oven to 350°F. 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside. 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack. 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer. 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour. 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined. 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.
Preheat oven to 350°F. Mix butter, flour and sour cream until JUST blended. Do Not Over mix. Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise. Bake for 20 minutes.
Preheat oven to 350 degrees F. In a large bowl cream together the sugar and the butter; add eggs one at a time, beating after each addition. Beat in mashed bananas and vanilla and continue beating until mixture is smooth. In a large measuring cup stir baking soda into the buttermilk and add it to the banana mixture along with the flour and chopped nuts. Stir the batter until it is just combined. Pour batter into a greased and floured 9x5 inch loaf pan and bake for one hour or until tooth pick inserted in the center comes out clean. Transfer the bread to a rack and let it cool in the pan for 10 minutes. Turn it out onto a rack and let it cool completely.
Dissolve jello in boiling water. Add pineapple, with juice, and lemon juice. Add carrots. Chill until set.
Preheat oven to 400 degrees. Prepare all the vegetables for roasting. Halve the small potatoes. Peel the turnips and cut them into wedges 1/2 inch thick. Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long. Trim and core the fennel bulbs, then cut lengthwise into wedges 1/2 inch thick. In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots. Add the olive oil and use your hands to toss the vegetables, coating them evenly. Season with kosher salt and pepper and toss again to coat evenly. Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes. Sprinkle with the garlic and thyme and stir well. Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer. Serve warm.
Combine first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, add vanilla and butter, stir until butter melts. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan; top with pastry square.Bake at 475F for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square. Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips;arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned. Spoon into serving bowls, and top each with a scoop of ice cream.
Tomatoes -- Roasting the tomatoes. Just cut in quarters (de-seed, just lightly squeeze to get rid of most of the seeds), drizzle with olive oil, salt and pepper and roast at 400 for approximately 15 minutes until somewhat soft but not over done. Remove and let cool. Once cool dice fine and mix with the mayonaise, some salt and pepper. Cover and chill. Bacon -- Honestly, just cook in the microwave. Put on a paper plate topped with a paper towel topped with the bacon and then top with another paper towel and cook 3-4 minutes until crisp. Remove and let cool as you build your sandwich. Sandwich -- Spread the tomato mayonaise on the bread, top with cheese, 2 slices of bacon, arugula, avacado and turkey, more cheese and top with another slice of bread spread with the tomato mayo. Put either on a lightly oiled grill pan, panini press or just a regular non stick pan. If you don't have a panini press, just weight down sandwich with a heavy pan or a brick wrapped in foil. Anything heavy will work. Sometimes I will just add a couple of heavy cans to a small pan and it works just fine. Just something to weight them down a bit. Cook until golden brown. Let cool a few minutes and slice. The ultimate turkey BLT!
Preheat the oven to gas 6, 200°c, fan 180°c. Put the leeks and garlic in the bottom of a shallow, kidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 minutes. Turn the oven down to gas 4, 180°c, fan 160°c. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear. Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms. Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.
Lightly oil a 9 x 13 inch pan or line with parchment paper. In a large mixing bowl combine starter, water, yeast, salt, sugar and oil. Stir in flour, adding flour 1/2 cup at a time until dough is manageable. Turn out onto a floured surface and knead well. Place dough in a bowl and cover, set in a warm place to double in size. When double, punch dough down and with lightly floured hands, form into rolls. Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven. Last 5 minutes of baking, brush with melted butter and return to oven.
Baking: Preheat oven to 180 degrees celcius/350 degrees fahrenheit. Sift the flour. Mix all ingredients slowly, then fast, for 1 minute, until pale and creamy. Spoon into muffin-sized paper cases and bake for 15-20 minutes. Decorating: Mix first 4 ingredients and beat until pale and creamy. Pipe or spread a quantity of icing onto each cupcake, to cover the top, keeping back a small quantity to do the eyes. Place 1 chocolate-covered brazil nut onto each cupcake where you would like the head to be. Snap a chocolate button or coin in half and place on either side of the head as ears. Snap the chocolate sticks into 4 pieces and insert each piece into the cupcake where you would like the legs to be. Place marshmallows all over the rest of the icing. Place 2 blobs of icing onto each brazil nut for the eyes (Or use ready-made white icing squeezy writing tubes). Place a tiny chocolate chip(or a blob of black icing) onto each white eye.