HumbleIntelligence/food-ner-1-Million huggingface dataset:
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods: Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister. Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister. To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop. The peppers do not need to be peeled, but seeds are often removed. Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process pints for 15 minutes in a BWB. Note: You may use green tomatoes in this recipe or tomatillos. Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Clean and dress fish. Broil for ten minutes; place on a hot, buttered plank, skin side down. Season well, pour melted butter over the top and bake at 400F for 15 minutes. Protect plank from scorching by coating with damp salt, excluding the parts not covered by the fish. (The salt dries and is easily removed before mashed potato is added.). Remove plank from oven and pipe mashed potatoes decoratively around fish. Return to oven until potatos are golden and fish well done. Garnish with parsley and lemon slices.
Preheat oven to 325°F Line 24 cups of muffin tins with paper liners. Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes. Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla. Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.
For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours. Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside. Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate. Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution. Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately. Serve with plain Basmati rice and green salad.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended. Stir in soup and mushrooms(mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil). Serve on buns.
Spray muffin tin with cooking spray (I use olive oil),. Crack eggs into tin, salt & pepper. Bake on 350 for 15min. In the morning just assemble your sandwich. Toast the deli flat heat the egg/ cheese/ sausage in microwave for 50 seconds, add to bread. I use whole wheat deli flats, pre-cooked turkey sausage, 2% cheese. You can also use turkey bacon, lean ham -- get creative.
Toss the pepitas, almonds/cashews, sunflower seeds, and maple syrup. Spread on a baking sheet lined with parchment. Sprinkle cayenne pepper and garlic salt on top, evenly. Bake at 300 degrees for 30-40 minutes, stirring twice. Mixture should be golden. Remove from oven and let rest 3 minutes, then stir, breaking up the large clumps (otherwise it gets gooey and stuck to the parchment). After the mixture has cooled, stir in the dried fruit.
For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again. Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper. In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds. Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary. Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.
In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain. In an 8-quart stockpot, bring the remaining 8 cups water to a boil. Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas. Return to a boil; decrease heat and simmer, uncovered, 40 minutes. Add in the parsley and dill; simmer 35 minutes or until the beans have softened. Stir in the celery salt, salt, and pepper; discard parsnip.
In a small, shallow bowl, sprinkle the yeast over the lukewarm water. Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume. Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon. Add the yeast mixture, milk and 4 tablespoons of the melted butter. Beat until the ingredients are well blended. Stir in the flour, 1/2 a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball. When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard. Continue kneading for approximately 5 minutes or until the dough is smooth and elastic. Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk. With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart souffle dish or other round 3-quart baking dish at least 3 inches deep. Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes. Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely. Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish. Pre-heat the oven to 300o F. Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown. Turn the honey bread out of the pan onto a cake rack to cool. Serve while still somewhat warm or allow to cool completely. Traditionally eaten spread with butter and honey. ENJOY! ;).
Coat a pan with cooking spray, heat and cook lamb in 2 batches until browned and tender. Remove from pan. Combine the remaining ingredients in a bowl. Remove pan from the heat, pour mixture into it, then replace on the heat. Bring to the boil and add the cooked lamb. Coat the lamb with the honey sauce.
Thoroughly wash greens in a sinkful of cold water. Break stems off an inch or two below leaf and discard. Tear/shred the leaves by hand and place them in a large cooking pot. Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt. Fill pot with water up to about 1 1/2 inches from top of pot. Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary). After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste. Fill the pot back to about half-full with water. Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot). Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce). These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans. I usually enjoy the leftovers with nothing but a pan of cornbread.
Cut avocado in half lengthwise and remove pips. Brush lemon juice over avocado to prevent discoloration. Blend together fish, salt, pepper and mayonnaise and spoon into avocado. Chill before serving. Garnish as desired.
Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours. Serve with steamed vegetable.
Preheat oven to 425 degrees F. Coat baking sheet with cooking spray. Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos. Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.
place the oil and the sea salt into a small bowl. Rub the cut part of th garlic around the inside of the basin, spreading the oil and the salt. Discard the garlic clove. Add the ground almonds and mix to a paste. Spread onto crackers or bread as needed.
Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 (1/2cup) servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed.
Beat eggs. Add buttermilk, baking soda and melted butter. Stir in flour, sugar, baking powder and salt. Fold in strawberries. Use griddle large frying pan or preheat electric skillet to 350°F. Lightly, brush surface with butter. Pour 2 tablespoons batter for each pancake into skillet. Cool until bubbles form on the surface and edges are dry. Turn and cook 1 to 2 minutes or until done. Serve with syrup or strawberry puree as desired.
In a large skillet, cook ground beef over medium heat, stirring occasionally, until browned, about 10 minutes. Drain off fat. Transfer beef to a paper towel lined plate and cover with foil to keep warm. Wipe skillet clean. In same skillet, heat oil. Add garlic and yellow onion. Cook, stirring until tender, about 5 minutes. Stir in rice, and turmeric. Cook stirring for 2 minutes. Add broth, Reduce heat to low, cover and simmer until rice is tender, about 10 minutes. Return beef to skillet, stir in roasted red pepper, green onions, cilantro, olives, jalapeno pepper, and black pepper. Cook, uncovered, stirring frequently, until heated through, about 5 minutes. Spoon rice mixture onto a serving platter. Serve immediately.
Steam the carrots until tender. Cook the remaining ingredients in a large non-stick frying pan stirring constantly until boiling and bubbly. Add the carrots and cook over low heat for several minutes stirring as required until carrots are glazed.
Preheat oven to 150°C / 300°F / Gas mark 2. Sift flour, cornflour, baking powder and salt together then set aside. Cream the butter and the dissolved coffee. Add the icing sugar and beat until smooth. Add the flour mixture and mix until a dough forms. Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick. Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches. Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets. Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done). Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely. Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth. Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl. Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Toast bread. In a saucepan, heat up the beans. Spoon onto toast and top with Worcestershire sauce. (You could use Parmesan cheese too). ENJOY!
Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper. Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate). Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
Chop broccoli and cauliflower, discarding most of the stem sections. Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl. Combine mayo, sugar, and vinegar in medium bowl. Mix together mayo mixture and broccoli mixture. Cover and chill over night. Serve cold.
Cream the shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk. Sift all dry ingredients together in a separate bowl, then stir into the creamed mixture. Place peanut butter cookie dough on lightly floured waxed paper. Roll out into a 15x8-in rectangle. Melt the chocolate chips over hot water; cool slightly, and spread over peanut butter cookie dough. Roll dough up jellyroll fashion, using the waxed paper to help roll. Wrap with the waxed paper. Chill 20-30 mins. Slice cookie dough 1/4-in thick. Bake, on ungreased cookie sheet at 375 degrees for 8-10 mins.
Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl. Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly. Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white. Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well. Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld. Season with salt to taste and serve.
In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain skillet, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon. Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture. Pinch meat together along the seam and secure with toothpicks. Combine butter with Parmesan cheese and brush over top and sides of meat. Press the remaining bread crumbs onto butter mixture. Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes. Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done). If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes. Let stand for 10 minutes, then remove toothpicks before slicing.
Brown the ground beef dry in a large non stick pan. While the beef is cooking remove the stem from the cabbage and quarter it. You can leave it quartered if wanted, I do from time to time but I like it better when I slice the cabbage. I usually take the quarters and slice it into relatively thin 1/2" strips. It cooks quicker that way. After the beef has been browned add the cabbage, can of stewed tomatoes and the soy sauce. Cover and simmer for 30 minutes or until the cabbage is done. Don't add any water as the cabbage will release plenty as it cooks. Enjoy!
Cook noodles according to package directions and drain. Brown beef and drain. Stir in 1/2 seasoning packet. Mix all ingredients together. Add dressing.
Mash the tofu and mix with scrambler until combined. Form a patty with sausage, cook in skillet sprayed with cooking spray on medium until browned about 5-7 minutes, flipping to cook both sides. Set the sausage aside and cook the tofu 2-3 (in the same skillet) minutes, stirring occasionally. Build sandwich and microwave 12 seconds to melt cheese.
To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy". Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling. Put butter and cream in a saucepan and bring to boil, stirring all the time. Remove from heat and add chocolate and liqueur. Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool. Use as soft filling for chocolates and tartes. This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time. By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms. If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
Mix together all ingredients in a microwavable safe serving dish (a quiche dish works well for this). Microwave on HIGH for 3 minutes; stir. Continue to microwave for 30 seconds each time-stirring well after each 30 seconds-until cheese melts. Serve hot with tortilla and/or corn chips.
in large nonstick skillet, heat oil over medium-high heat. season the chicken with 1/4 teaspoon each of the salt, Italian seasoning, and pepper. saute chicken for 5 minutes, stirring occasionally. cut sausages in 1/2-inch pieces. add to skillet along with potatoes, sweet peppers and garlic. stir in remaining 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper. add italian dressing and stir to combine. cover skillet and cook over medium-high heat for 15 minutes, stirring occasionally. remove skillet from heat and let stand 5 minutes before serving.
Chop walnuts and toast 350°F for 5-10 minutes. Let cool. Combine ingredients for dressing. Chop apples into a medium dice, approximately 1/2x1/2-inch. Roughly chop dill. Slice celery. Halve grapes. Toss apples, dill, celery, and grapes with dressing. Chill and serve.
Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft. Reduce heat to med-low and add flour to saucepan; stirring constantly. Add cream, tarragon, salt, pepper, paprika and ground mustard. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens. Evenly pour sauce over parsnip/carrot mixture in casserole dish. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole. Bake, uncovered, at 400 for about 20 minutes.