HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a lavender sachet: Cut a piece of cheesecloth into a 6" square, place lavender in the center, and tie into a boundle with kitchen twine. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning, until the berry mixture jells, about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same method). Cover and steep for 2 hours. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to a month. Enjoy!
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.
Preheat over to 350°F. In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside. Add butter to mixing bowl and cream with sugar until light and fluffy. Beat in cocoa powder, followed by the eggs and vanilla. Stir in flour and baking powder by hand or at low speed. Form dough into 1-inch balls and roll in reserved sugar mixture. Bake at 350F for 12-15 minutes or until edges are firm. Cool on wire rack and store in an airtight container.
Mix crushed tomatoes, brown sugar, onion powder, garlic powder, oregano, basil, parsley and paprika in a large bowl. Put meatballs in crock pot and pour sauce over them. Cover crock pot and cook on low for 8 hours. When you are ready to make the sandwiches, cut each dinner roll in half. Place a wedge of the cheese on the top and the bottom of each roll. Spoon a meatball with the sauce onto the bottom roll and replace the top. Serve right away with lots of napkins!
Heat oven to 325 degrees. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt.Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10" loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. COmbine catsup, cumin, Worcestershire, hot pepper sauce, and honey. Brush glaze onto the meatloaf afer it has been cooking for 10 minutes.
Peel and cut the eggplant into 1/2-inch dice. Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels. Preheat the oven to 400°F/200°C In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible. In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper. Grease a 2-quart souffle dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean). Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish). Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.
Sprinkle gelatin over orange juice in a heavy saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from heat. Combine remaining ingredients in a blender. Add gelatin mixture and puree. Chill before serving in individual serving glasses.
Dry Bowl: Whisk 2 cups cornmeal, 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt together, blending thoroughly. Wet Bowl: Beat 4 eggs together, add 1 cup of melted butter, 3 cups of milk, and 2 cups of sugar, blending throughly. Slowly add 1 cup of the dry bowl contents to the wet bowl, whisking until completely mixed before adding another cup. Continue until all of the dry bowl is mixed in with the wet bowl. Pour into a buttered 10" to 12" Dutch Oven and bake for 1 hour and 17 minutes at 350 degrees. You might have to adjust your baking time and temperature for your oven. Serve warm with honey butter.
To make the Eggnog Latte:. Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk. Using the steaming w and on your espresso machine, steamthe eggnog/milk mixture until the. temperature reaches 145°F. Set aside. *Eggnog heats and scalds more quickly than milk, so watch your thermometer. Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug. Fill mug w ith steamed eggnog/milk mixture. Top w ith 1/4 inch foamed eggnog/milk mixture to. the rim of the mug. Garnish with a sprinkle of ground nutmeg.
For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes). Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter. Pecan honey butter: Chop pecans and add to a saute pan over low heat and toast for a few minutes. Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm. For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well. Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches. Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.
In a large pot, combine the tomato paste, water, red wine and balsamic vinegars, mustard, cunnamon, cumin, cloves and mace. Whisk well and add the brown sugar. cook over medium heat for 20 minutes or so, until the flavours marry. Remove from the heat and cool for 10 minutes, then pour into glass bottles with tight fitting lids. Store in sealed containers in the refrigerator.
Mix together the egg, 1T cornstarch and soy sauce. Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more. Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown. Sauce: Mix first 4 sauce ingredients in a sauce pan. Add water, juice, and ketchup whisking to prevent lumps. Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets". Cook time is approximate.
Heat 2 tablespoon butter and fry the bacon for 4-5 minutes. Add carrots, celery, and garlic. cover and saute for 5 minutes, stirring occasionally. Add tomato paste, water and bouillon cube, salt, and pepper. Cook gently for 5 minutes. Cook tagiatelle al dente. To serve, drain pasta, return to pan, add remaining 1 tablespoon butter and stir until pasta is well coated. Add cheese, stir in gently, then transfer to a warm serving dish. Pour the hot bacon and tomato sauce on top and serve immediately. Storage Tip: The bacon and tomato sauce may be made in advance and store in the refrigerator overnight.
Brown ground beef and onion in non-stick skillet over medium heat. Stir brown sugar and mustard into meat. Combine all ingredients in crockpot. Cover, cook on high for 2 hours. If convenient, stir several times during cooking.
Preheat the oven to 400 degrees. Cut the pastry into 6 equal squares. Place the cut dough on a large baking sheet covered with parchment paper (for easy clean-up) and keep in the refrigerator until ready to fill. Toss the apples, brown sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Allow this to sit for 10 to 15 minutes so that the apples can juice a little. Remove the dough from the refrigerator and portion out the apples onto the dough squares. Place the apples so that they are in the center of one-half of each square on the diagonal. Make an egg wash by beatiing the egg and water together. Brush the sides lightly with the dough wash. Fold the dough over the apples and line up the corners to create triangles. Press to seal. Brush the tops with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes or until evenly golden.
in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well. Let stand for 2 hours. Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic. Add the ice water keep chilled.
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Place peaches in blender container. Cover and process on high speed until smooth then pour into small saucepan. Combine teriyaki sauce and cornstarch, stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powder.
If not using prepackaged chicken, preheat oven to 375°F. Season chicken with salt and pepper and place in baking dish. Roast about 35 minutes, or until juices run clear. Cool. Cut chicken into bite size pieces (about 1 inches by 1/2 in.) and place in medium bowl. In a food processor, puree mayo, basil, garlic, and pine nuts. Add to chicken and toss with cheese.
Boil rigatoni 10 minutes. Drain. Mix milk and whip cream together. Set aside 1 cup. In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts. Add rigatoni and cook slowly until the mixture gets thick. Spread half of mixture in greased 9 x 13 pan. Sprinkle with 1/2 cup parmesan. Add remaining rigatoni. Add remaining parmesan. Pour the one cup of milk and whip cream on top. DO NOT STIR. Bake 350 for 45 minutes to 1 hour. I like to bake until top gets a little brown.
Cook date mixture over medium heat for a 8 minutes stirring constantly. Remove from heat and add part 2. Cool. Roll mixture into balls and roll in icing sugar. You may need to roll them twice to get a good coating.
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes. Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you're ready to bake them. They can be baked while still frozen (straight from the freezer), you'll just want to add a few minutes to the baking time.
Saute the vegetables in the butter in a large heavy pan until tender. Add 4 c. broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling. Reduce heat, simmer for 20 min. Blend flour with remaining broth; stir gradually into soup. cook until slightly thickened.
In large bowl, beat egg and milk/cream together. Add Worcestershire sauce, Ketchup, and seasonings. Note: If using dried minced onion, stir in at this point. Soak bread in the egg/milk/seasonings mixture, until all moisture is absorbed. Add breadcrumbs to soak up extra liquid, if needed. Stir in onions and ground beef. Mix well. Turn out into an 8 x 4" or 9 x 5" loaf pan, that is lined with plastic wrap, packing mixture well. Invert and unmold loaf pan onto a broiler pan, removing plastic wrap. Bake at 400 degrees for 45-60 minutes or until done in the center. Serve with brown gravy, if desired.
In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans. Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
Toast the bread. Mix the first seven ingredients. Lay lettuce leaves down on each slice of bread. Spoon the tuna mixture and top with the tomato and top bread slice. Serves 2 generous sandwiches. Also, the tuna can be mixed the night before for cool, refreshing sandwiches.
Prepare 5 cups of coarse rice and water in the rice cooker as its measure. Add mixed vegetables, butter and salt (less or more as preferred) into rice cooker. Activate rice cooker as per rice cooker's manual. Mix well the rice & ingredients when it's cooked, add more salt if needed. Scoop out the cooked rice on plate and garnish however you like it.
Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel. Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle. Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!
Mix first 6 ingredients in small bowl. Place steaks on large plate. Brush mixture over both sides steaks. Cover with plastic wrap. Refrigerate at least 6 hours or over-night. Prepare BBQ (high heat). Place steaks on grill rack and cook about 6 minute per side for med-rare. Cut steaks on cutting board diagonally across the grain into 1/4-3/8 inch slices. Note: time doesn't include refrigeration.
Boil water, salt and add pasta to start cooking. Heat the olive oil over medium heat. Add the onion, celery and carrot and saute 5-7 minutes. Add the garlic and saute one minute more. Add 1/2 tsp salt. Add the butter and flour to the pan and cook for two minutes, stirring constantly. Add wine and lemon juice to deglaze the pan and make thick sauce. Once reduced slightly and incorporated, add in chicken stock and stir to combine. Add the cooked chicken and frozen peas and warm through. Salt to taste. Drain the cooked pasta and add to the pan. Add the beaten egg and parmesan cheese and stir thouroughly for 2 minutes. If desired, add a touch of olive oil and lemon juice at the very end. Serve immediately. Note: Estimated 5 Weight Watchers Points per serving.
This is the order I prefer to put in my bread machine: Water+ Milk then, 2 cups of flour+ salt+ syrup+ molasses+ butter then, 2 cups of flour, then the Yeast. 2 tsps Fast Rise Yeast= 2 1/2 tsps Active Dry Yeast.
Preheat oven to 350 degrees F. Coat an 11x7-inch baking dish and nonstick skillet with cooking spray. Cook onion in skillet over medium heat, stirring often. Crumble in beef; cook, stirring, until browned, about 5 minutes. Add ketchup, 1/2 t salt and 1/4 t pepper; cook until mixture thickens slightly. Place bottoms of buns in dish. Top with beef mixture, pickles and cheese. Bake until cheese is melted, 15 minutes. If desired, top with sliced tomatoes. Cover with bun tops.
Grease 12 muffin cups or line with cupcake liners. In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter. Stir well. Batter will be slightly lumpy. Spoon into muffin cups. Melt remaining 2 tablespoons butter. Mix cinnamon and 1/4 cup sugar in small bowl. Dip marshmallows in melted butter, then roll in cinnamon sugar mix. Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter. (Marshmallow may leakout if not completely covered). Bake at 400°F for 15-20 minutes.
In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute, until browned, about 2 minutes. Place on a plate. In same skillet over medium-high heat, cook mushrooms and 1/4 c of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt. In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skilet; heat through. Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
Preheat oven to 450°F Select a baking dish to hold fillets in a single layer. Spread a little less than half the butter in the dish. Set fillets on butter. Add salt and pepper. Cut off star fruit tips. Slice fruit thin; arrange on fish. Dot with remaining butter. Taste star fruit; if rather sweet, sprinkle with a healthy dose of lime juice; if tart, a smaller amount. Bake for about 8 minutes, until fish just becomes opaque in the center. It will continue to bake in the dish, so do not overcook. Serve at once.
Julienne radish and carrot and toss with salt. Chop red pepper, onion, garlic. The original recipe says to blanch these veggies. I think I would just use them raw. Make dressing: combine vinegar with oil, sugar, pepper and salt. Dress salad and blend carefully.
In large saucepan, bring water to a boil. Add rice, stir, reduce heat to low. Cover and cook for 20 minutes. In skillet, melt butter until lightly browned. Mix rice and parmesan cheese. Place in serving bowl. Drizzle butter over rice. Sprinkle with parsley.
Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside. In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated. Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately. For Whole-Grain Waffles: Add 1/4 cup wheat germ to the dry ingredients. For Chocolate Chip Waffles: Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter. For Cornmeal Waffles: Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch). For Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.
Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
Preheat oven to 400 degrees. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries. Do not over mix. Fill paper-lined muffin tins two thirds full. Bake for 20 to 25 minutes.
In a large bowl, sift together flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat egg. Add yogurt, oil, corn chiles, cilantro and scallions. Add to dry ingredients until combined. Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle. Cook until tiny holes form on each pancake. Turn pancakes and brown the other side.
Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth. Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper. Serve immediately.
The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate. Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using. Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan. Chill until firm. Cut into pieces and store in the freezer. Total Carbohydrates with nuts: 33.85 Total Carbohydrates Minus Fiber with nuts: 29.93 Total Carbohydrates without nuts: 22.21 Total Carbohydrates Minus Fiber without nuts: 20.73.
Process butter, sugar, eggs and vanilla for 2 minutes, scraping down bowl once or twice. While machine is running, drop chunks of bananas through the feed tube. Process until blended ( I mash my bananas before hand). Meanwhile, dissolve baking soda in yoghurt or sour cream. Let is stand for l to two minutes Yoghurt will nearly double in size, so use a 2 Celsius measuring cup. Add to batter and process for 3 seconds. Add flour and baking powder. Process with 4 quick on/off turns, just until flour mixture disappears. Add remaining ingredients. Bake in 2 greased and floured 8 inches pans for 25-30 minutes at 350°F (I also use waxed paper on the bottom of the pans - just cut a circle for the bottom - it makes it easier to take the cake out ) or until cake tester come out clean. Cool for 10 minute Remove from pan. Cool before icing. Butter Icing. ------------------. 1/4 cup butter. dash of salt. 2 cups icing sugar. 2-3 tablespoons hot milk or cream. 1 teaspoons vanilla. 2/3 cup cocoa plus 4 more tablespoons butter. Combine all ingred. and process until smooth and blended Ice the cool cakes.