HumbleIntelligence/food-ner-1-Million huggingface dataset:
I'll provide two versions - fire cooked (preferred) and pan-cooked. Fire-cooked: First; if you're making this in camp, it's best to use natural tools. Locate a flat rock (slate is best, of course), sheet of birch bark or similar flat surface. You can use a bowl or a frypan but it's not as much fun. :) Next, find a Y-shaped stick about 2 feet in length; fairly stout - the branches should be about the width of your thumb and should be about two fist-widths apart. Pre-mix the dry ingredients prior to departure. Don't worry; the seemingly miniscule amounts of salt and baking powder are more than enough. Pour a small mound of dry mixture onto your flat surface; add water a few drops at a time until a thick dough is formed. Keep adding mixture and water until all mixture is used (or until you have enough. If you're wise you'll carry a fairly large bag of mixture; enough for several days). Be careful - consistency is critical. The dough must be thick enough to braid. Add water slowly and add less than you think you need. Form dough into a ball and let it rise 10-15 minutes; use this to build up the fire to cooking temperature. Roll the dough into a 'Plasticene snake' about 2 inches across. Braid the snake around the ends of the Y-shaped stick tucking the ends in at the bottom. Then simply roast it in front of (not over) the fire, flipping every 1-2minutes until golden-brown. (If you hold it over the fire you'll cook it too fast). Let cool for a few seconds and tear pieces off. Serve with butter, but it's better dipped into meat juice. In winter, dip into white bacon fat and roast until the fat is brown - good fuel at 30 degrees below zero. Pan-cooked: Exactly the same preparation except add more water until it forms a very thick batter - twice the thickness of pancake batter. Let rise for 10 minutes. Pour into frypan and cook slowly until golden brown. Serve as above.
Pour apple juice and apple cider into a large pot and heat on medium-high. Stir in both sugars and simmer the mixture for 20 minutes, stirring occasionally. In the last 5 minutes add the cinnamon sticks. After 20 minutes, remove from heat and allow to cool. When liquid is completely cooled add Everclear and the whipped cream vodka. Remove cinnamon sticks before refrigerating the drink. Place mixture in large pitcher or beverage container in the refrigerator.
In a large bowl, combine the popcorn, peanuts, cereal and marshmallows. In a microwave, melt candy coating and peanut butter; stir until smooth. Pour over popcorn mixture; toss to coat. Spread onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set. Break into pieces. Store in an airtight container in the refrigerator.
Step 1: Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat! Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool. Step 2: In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended. Step 3:. Spray a rectangular casserole dish with non-stick spray. Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas. Step 4:. Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes. Serve hot. Number of Servings: 6. Recipe submitted by SparkPeople user TALESIN. Number of Servings: 6.
Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares. Sprinkle the chops on both sides with a little salt. Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside. Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes. Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm. Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Can be made 1 day ahead. Cover and refrigerate.). In large skillet, heat olive oil over medium heat. Add garlic. Stir in bratwurst and heat through. Add cream, red pepper puree, red pepper flakes, salt and pepper. Stir in Parmesan cheese. Boil pasta according to package directions. Drain. Stir pasta into red pepper cream mixture. Top with additional Parmesan cheese.
Whisk shallots, mustard, and vinegar together and season with salt and pepper. Mix well and slowly incorporate sour cream. Whisking constantly. Add paprika, mix and correct seasonings if desired. Thin with vinegar if desired. Serve over salad.
Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits. Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes. Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium. Add mushrooms and cook for 5 to 7 minutes or until tender. Remove from heat and add chives and season with salt and pepper. Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.
Mix together the mayonnaise, curry powder and sour cream. Mix this dressing with the chicken, celery and fruits.
Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands (this is a messy but fun job, and a very good one for children). Rinse one of the cans with about 1/4 cup [60 ml] water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl. In a large saucepan or pot over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and a very large pinch of salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes. Meanwhile, preheat your oven to 425°F [220°C]. Line a baking sheet with aluminum foil. Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside. In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend everything together gently but authoritatively with your hands (they're the best tool for the job) until well mixed. Then, use your hands to form the mixture into golf ball-sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them. Transfer the meatballs to the prepared baking sheet as you form them (it's okay if they are touching a little). Drizzle the meatballs with the remaining 2 Tbsp olive oil and roast until they're browned and firm to the touch, about 25 minutes. Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce (discard whatever juice and fat is left on the baking sheet). Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour) and serve. SPIN-OFFS. FOR SAUSAGE AND RICOTTA MEATBALLS, instead of ground turkey, use 2 lb [910 g] of your favorite sausage meat. Just take it out of its casings and proceed as directed. I like using half sweet and half spicy Italian sausage. FOR A SLIGHTLY MOROCCAN RIFF, use ground lamb instead of turkey and finely crumbled feta instead of Parmesan. Leave out the ricotta. Add a handful each of toasted pine nuts and raisins to the mixture, and use mint instead of basil. Add a cinnamon stick to the tomato sauce (remove it before serving the meatballs). Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Preheat oven to 350*F. Blend all ingredients. Bake as directed on cake mix box.
preheat oven 375. boil pasta as per package directions cut off about 4 mins cooking time. while pasta cooks cube cheese set about half of one flavour cheese aside, I personally set aside about half of the mild cheese. drain pasta when finished cooking. in pan or large baking dish combine remaining cheese celery soup or cheddar cheese soup, milk, and pasta. Stir to combine well. Place set aside cheese over top. Place in oven about 45 mins or until cheese on top is a golden brown.
Make Mashed Potatoes according to box, or own recipe. While that is cooking heat corn over medium heat for about 10 minute. Add 1 tablespoon. butter, salt and pepper to taste. Meanwhile heat butter in skillet over medium heat. Add onions, mushrooms and garlic to skillet and saute until vegetables are wilted and brown. Add desired amount of potatoes to bowl. Top with gravy, mushroom mixture, corn, cheese, sour cream and chives. Salt and pepper to taste and serve.
Soak the rice for at least half an hour, drain and rinse until water runs clear. Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened. Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant. Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente. Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed. For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant. Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil. Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes. Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this) over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter. Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top. Break up mixture with a spoon. Garnish with pistachios and candied orange.
Preheat oven to 375°. Grease two loaf pans or one Bundt cake pan. In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.). In a separate bowl, cream sugar and eggs. Stir in oil and vanilla. Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired. Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Melt the butter in a heavy-based frying pan over medium-low heat. Add the shallots, garlic and thyme, and gently fry for a few minutes until the shallots are soft and just beginning to caramelise. Add the olives, pecans and cream. Simmer for a few minutes. Season to taste, bearing in mind the saltiness of the olives.
Cut mango lengthwise through the seed into 6 or eight pieces. Discard inner part of seed. Wash and set aside. Mix curry powder in 1/2 cup water to make a paste. Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute. Add mangoes and stir to coat with curry. Add remaining water, garlic, salt sugar and hot pepper. Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed. Taste mango and add more sugar if mangoes are too tart. Sprinkle with anchar massala and stir well. Remove from the heat. Adjust salt and pepper.
Whisk together the vinegars, honey, mustard, and salt. While whisking pour in the olive oil in a steady stream until the dressing is thoroughly mixed. Stir in the poppy seeds. Store the dressing in a glass jar in the fridge for several months.
Blend all ingredients in a food processor for one to two minutes until combined. You may want to stop machine and scrape the sides to make sure it's all incorporated. Place in fridge for 2 hours so flavors will blend.
Heat large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan. Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices. In a large stockpot cook pasta according to directions on package. Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli. Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp. Add mushrooms, peas and garlic, then remove from heat. Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water. Return to burner and heat to boiling for 2 minutes, stirring constantly. Remove from heat, add cheese, pasta and chicken, mix well and serve.
Preheat oven to 350 degrees Fahrenheit. In skillet over medium-high heat, heat 1 tablespoon margarine. Add onion and cook until tender. Add spinach and cook 4 minutes or until liquid evaporates. Remove from heat. Stir in feta cheese, cream cheese, egg and garlic powder. In cup melt remaining margarine. Unfold dough. Remove 2 dough sheets leaving the remaining covered. Brush with margarine. Repeat with 4 more dough sheets stacking each on top of the previous sheet. Repeat with remaining sheet making three stacks in all. Cut each stack crosswise into 5 (about three inch) strips. Place about 2 tablespoons spinach mixture at the end of each strip. Fold each corner of strip over spinach mixture to form a triangle. Fold triangle over toward strip. Continue folding until the entire strip is folded into a triangle. Place on greased baking sheet. Brush with margarine. Bake for 20 minutes or until golden.
Bring a pan of water to boil and add the carrots. Cook for 8-10 minutes, (until crisp-tender). Drain and put aside. In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth. Simmer 2 minutes, then add the carrots and glaze for 5 minutes. Season with salt and pepper, if desired.
Combine all herbal ingredients. Lay each square of cheesecloth separately on a table; onto each square place 2 rounded teaspoons. of herb mix; tie each square into a bag (bring all 4 corners together, tie). Store in tightly covered jar. Immerse 1 bag in soup or stock during the last 30 minutes. of cooking.
Preheat the oven to 175 C or 350°F. Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes. Drain and put in a food processor, along with the cream and some salt and pepper. Whizz for about 20 seconds until they're just roughly chopped but not a puree. Stir in the parmesan, leaving a bit aside. Put in an ovenproof dish and sprinkle the remaining parmesan over the top. Bake until the top gets a fine, crunchy crust.
Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,or until completely hard. When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.
Preheat oven to 400 degrees. Mix honey and water. Moisten chicken with honey water and shake off excess. Coat chicken with bread crumbs. Place in baking pan and bake for 15-30 minutes or until chicken is cooked through.
Take Lamb out of package and put into crock pot. Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover. Add 2 garlic cloves, preferably use a garlic press. Put the Lamb on high for 4 hours. Remove Lamb from Crock Pot, and let liquid cool for 1 hour. Chop up onion, potatoes, carrot, celery and tomato. Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point). Bake at 350 degrees for 30 min and remove from oven. Skim off any fat from the top of the liquid in the crock pot. Add, 2 Tablespoons flour and whisk with the cooled liquid. Use a garlic press to press the last 2 garlic cloves. Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken. Use parsley as a garnish! Enjoy!
Cook noodles according to package directions until tender. Drain and rinse in cold water. Set aside. Heat oil in a large skillet over medium heat. Brown the chicken on both sides, about 5 minutes.Remove to a plate. Add the garlic, bok choy and mushroom caps (halve or quarter, if necessary) to the skillet and raise the heat to high. Cook vegetables, stirring often, until they are tender, about 5 minutes. Add broth and stir, scrapping up the brown bits. Add the soy sauce, sesame oil and the chili oil. Add the chicken, reduce to low, and simmer until the chicken is cooked through, 3 to 5 minutes. Remove from heat. Stir in the noodles and top with the green onions.
Mix noodles and rest of ingredients. Put in greased 2 quart dish. Bake at 325 degrees for 1 hour.
For marinade: In a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt. Trim fat from meat. With a knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a zip-lock plastic bag placed in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4-24 hours. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14-16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices. In a small bowl, mix mayonnaise with chipotle(or chile powder). Meanwhile, spread one side of each toast slice with mayonnaise mixture. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges.
Prepare pasta according to package directions; drain. In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree. Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all). Stir in wine and add salt, if needed. Combine pasta and seafood sauce in a large serving dish, toss well. Garnish with fresh parsley and grated Parmesan cheese.
Combine the cream cheese, Cool Whip & 1/2 the Splenda. Stir til smooth then place in te fridge to chill. In a food processor or blender, combine Fiber One, cinnamon and remaining Splenda, then blend til breadcrumb-like. Cut bananas in half widthwise then lengthwise, so you have 4 pieces. Spray the bananas with nonstick spray then roll in the 'breadcrumb' mixture. Cook the bananas in a pan over medium heat for 3-4 minutes per side until crispy. Serve with chilled cream cheese frosting.
Coat the beef cubes with flour. Set aside. Heat 3 tablespoons oil over medium heat in a large pot. Add beef, nutmeg and chili powder. Brown the beef on all sides. Add the onions, garlic, tomato paste, salt and water. Mix well. Bring the stew to a boil over high heat, lower the temperature and simmer until the meat is tender and the sauce reduced, 1-2 hours. Half an hour before serving, put the peanut butter and 2 tablespoons of oil in a small pot. Mix and heat over medium heat for 5 minutes. Add the peanut butter to the beef, a little bit at a time, mixing as you do that. Simmer on low heat for 20 more minutes. Serve over rice.
Layer the cucumbers and dill heads with garlic. Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can. Cover with cheesecloth. Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel. Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them. Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine. Store in the refrigerator to slow the fermentation process. I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.
Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended. Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.