HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place turkey in slow cooker stoneware. In a saucepan over medium heat, combine remaining ingredients except for liquid smoke. Bring to boil and simmer for 5 minutes. Remove from heat and stir in liquid smoke. Pour sauce over turkey. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until turkey is falling apart. Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded turkey and sauce over warm buns. Delicious& Dependable Slow Cooker Recipes.
Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added. Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.
Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon. Place the butter in a covered bowl and melt in the microwave. Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color. Pour the wet mixture into the dent in the dry mixture. Mix with a wooden spoon until the flour disappears. Spray a griddle or pan with PAM cooking spray. Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes). Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain. ENJOY!
Pastry: In a small bowl mix together margarine and brown sugar until creamy, stir in flour. Pat into the bottom of a greased 9x13" pan and bake 350° for 10 minutes. Let cool. In a medium bowl beat together eggs and brown sugar until well blended, mix in the vanilla, flour, baking powder, salt and nuts, spread evenly over pastry, sprinkle with chocolate chips and bake 350° for 20-25 minutes until top is golden. Cut into bars.
Preheat oven to 180 degrees celsius. Melt the butter, sugar and honey in a large pan over a low heat until melted and combined. Remove from heat. Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine. Mash the bananas well, then stir into the oat mix. Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top. Bake in the centre of the oven for 20-25 minutes, until golden. Remove from oven and score into rectangles/squares. Allow to cool in the tin before transferring to a wire rack to cool completely. These can be stored in an airtight container for upto a week.
Blanch the cauliflower in boiling water for 5 minutes Drain and set aside to cool. Heat 3 tbsp oil in a pan and add the cumin seeds, when they start to pop add the onion and fry for 4 minutes. Add the ginger and garlic and fry for 1 minute. Reduce the heat to medium, add the meat and stir fry till it is crumbly and the liquid has evaporated. Reduce the heat to low and add the turmeric, coriander, cinnamon, cardamom, and chilli powder, and the diced tomatoes. Stir and fry for 3 minutes Cover the pan with a lid and cook for 10 minutes Remove from the heat and allow to cool. Put the cauliflower on a plate stem side up, fill the spaces between the florets with as much of the meat mix as possible. Turn the cauliflower over and gently pull the florets apart and fill with the rest of the meat. Heat the remaining oil and add the mustard seeds, when they pop add the add the cumin and curry leaves (if using). Place the cauliflower right way up on the seasoned oil, cover with a lid and cook on medium heat till the cauliflower is cooked. Serve the cauliflower on a serving dish with any remaining meat and juices from the pan around the cauliflower. Garnish with the eggs and tomatoes.
Preheat oven to 350°F. Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear. Remove from oven and set aside. Increase oven temperature to 400°F. Melt butter in medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray. Cover the spinach with mushrooms. Pour half the sauce mixture over the mushrooms. Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce. Sprinkle with bacon bits, then top with mozzarella cheese. Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned. Serves 4.
Mix sauce ingredients together. Add 2 tbls oil to hot wok. Stir fry meat, then add onion, fresh ginger and garlic. Add vegetables and cook until tender. Add sauce; add noodles and stir fry. Do not add water. To serve, top with green onion.
Dice leftover roasted asparagus, mushrooms and sun-dried tomatoes. Put chopped vegetables in a pan sprayed with light cooking spray, heat through. Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white, sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.
Drain and rinse beans with cold water. Drain again and pat dry with paper towels. Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor. Pulse until beans are the size of peas. Place pulsed mixture into a large bowl. Add flour and stir until evenly mixed. Add bread crumbs and mix well. Add cheese and mix with your hands (mixture is thick). Divide mixture into six portions. Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them). The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill. Oil your grill and preheat grill to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down until hot, turning once, for 8 to 10 minutes. Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa. For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
Put olive oil and butter into large skillet, add onion and saute. Add Shrimp, seasonings and lemon juice. Cook on high until shrimp is pink and most of the liquid is gone. Tastes great with tomatillo salsa.
Cook the bacon until crisp (Not Burnt). Save the Bacon fat. Place the bacon on a paper towel and set aside. When the Bacon is cooled and crisp, Chop it into small pieces. Slice the butter into 1tbsp size pieces. In a Large Pot cook the pasta as per package instructions. Drain the pasta (do not rinse). Put the pasta back into the pot. Add the butter. Add 2 tbsp of Bacon fat. Add the Farmer Cheese. Add in the bacon, salt and pepper. Mix together until the butter is melted and the cheese has become infused with the pasta. Serve it up hot, also good cold.
Brown onion and ground beef in large stock pot. Add the seasonings and bring to a boil. Reduce heat and simmer. I like to simmer this for at least an hour, then taste test. The trick is to let it simmer to mix the flavors.
Set oven to 325 degrees. Prepare an angel food cake pan (ungreased). Fift flour and 3/4 cups sugar 4-5 times (this is important!). Beat egg whites with salt until stiff. Add in the cream of tartar and almond extract; beat again. Add in remining sugar (1 tablespoon at a time). Add in almond extract. Sift or spoon flour mixture over top (a small amount at a time); fold (DO NOT BEAT!) in lightly. Pour into ungreased angel food cake pan. Bake for 1 hour (my cake has even been done in 40 minutes in my air-convection oven).
Wash berries.Drain on towel and set aside. In chafing dish,heat butter to bubbly.Add sugar,lemon peel and liqueur.Stir on high heat for 2-3 minutes,or until sugar dissolves,amd mixture is syrupy. Warm brandy.Ignite and pour over syrup. When flames die,stir in 1 scoop of ice cream until melted. Add berries. Poach for 1 minute.Continually spooning sauce over berries. Spoon remaining ice cream into dessert dishes. Top with berries and sauce. Serve at once. And enjoy -- .
Preheat the oven to 175°C. Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool. Chop the onions finely and fry until soft. In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny. Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top. Bake for 1-1,5 h until brown. This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.
Pour vegetable oil into the fryer of your choice. Allow it to be getting hot while mixing. Mix the first five ingredients together in a large bowl. Add the last four ingredients and mix well. If the batter isn't the consistency of pancake batter, add a little more flour to thicken or a little more milk for thinning. Take a metal spoon and dip into the hot grease. This allows the batter to just slide off into the grease after putting on spoon. Now, take about 1 tbs. size spoonfuls and place into grease. Allow to cook for about 5 minute or until golden brown and turn. Let cook on other side for about 3 more minute. Remove from grease and drain on paper towel lined plate. Enjoy with fried fish and cole slaw.
Preheat oven to 325 degrees F. Set out an un-oiled baking sheet. In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla. Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine. Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast). Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools. The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.
Mix fruit, raisins, currants and brandy. Let sit overnight. In the morning, cream together the brown sugar, butter and egg. Mix flour, salt, baking soda and spices. Add to egg mixture. Mix well and stir in marinated fruit. Add walnuts if desired. (I do half with, half without nuts.). Fill paper lined muffin cups 1/2 full. Bake at 300F for 30 minutes. While still warm pour 1/4 teaspoons brandy over each. I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.
*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock. For additional flavor, I usually dry roast the spices in a castiron skillet. Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces. In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft. If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked. Adjust seasoning before serving. Now season with salt. Remove whole cloves, cinnamon stick and whole allspice. Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.
Spray a 9x9 baking dish or shallow 4 quart casserole with cooking spray; preheat oven to 350°. Place half of the fish in an even layer in pan; sprinkle on half the shrimp, bread crumbs, pepper, lemon juice and mushrooms; repeat layers. Combine mayonnaise, green onion, garlic and butter; dot over top of casserole; drizzle evenly with dry vermouth if using. Bake, covered, for 30 minutes or until fish flakes when tested.
Stir together the sugar, karo syrup and salt until it comes to a a rolling boil. Add the raw peanuts. Boil, stirring constantly until the syrup is light brown. Remove from heat. Add the baking soda and keep stirring. Pour onto buttered large cookie pans. - Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy. Cool and break into pieces.
Beat together butter, brown sugar, sugar, eggs, and vanilla until light and fluffy. Beat in flour, baking soda, and salt until a stiff dough forms. Stir in coconut and macadamia nuts. Drop by rounded spoonfuls onto parchment-lined cookie sheets. Bake at 375 degrees for10 minutes.
Combine sugars and vinegar in a large saucepan. Bring to a boil, stirring until sugars dissolve. Add remaining ingredients; mix well and bring to a boil. Reduce heat and cook gently 45-50 minutes until thickened. Stir often to keep chutney from scorching. Pour into hot sterilized jars and seal. **Allowat least one month to season before opening.
Preheat oven to 350° and lightly grease or spray 9 x 13 pan. In large bowl, beat brown sugar, sugar, and butter until light and fluffy. Blend in honey, vanilla and egg. In separate bowl, combine flour, cinnamon, baking soda, and salt. Add flour mixture gradually to sugar mixture and beat until combined. By hand, stir in almonds, chocolate chips and oats until well mixed. Press mixture firmly in bottom of greased pan, and bake at 350° for 20-25 minutes, or until light golden brown. Cool and cut into squares.
Boil ham hocks in water for at least 2 hours. Remove fat and bones and return meat to the pot. Add split green and yellow peas and tarragon. Simmer slowly for about 3 hours. Add carrots and cook another hour. Season with pepper and add salt to taste if necessary. Cook until peas are mushy and thick stirring to make sure they don't stick. Serve with individual beef pie. Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Place in Ball jars, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 30 minutes at 180 to 185 F. in hot-water bath. Yield: about 10 half-pints. NOTE: although the product will not be as high quality, figs may be preserved without peeling. If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup.
Heat oven to 190c. Toss the finely chopped eggplant in the two tablespoons of oil, spread on an oven tray and cook for 30 minutes or until golden. Cool. Combine cooled eggplant and remaining ingredients (except extra oil and lemon wedges). form into 36 walnut sized balls (I got about 40!). Heat a little olive oil in a frying pan and cook the balls in a couple of batches on all sides for about 5 minutes. Transfer to a baking tray and cook about 5 minutes more in a 190c oven.
Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips. Toss in a large bowl with the orange juice. Peel cucumber, seed and dice. Meanwhile, peel oranges and separate into sections, removing any seeds. Toss oranges and cucumber with jicama. Add chile and cilantro. Toss and check for seasonings. Refrigerate until ready to serve.
Preheat oven to 375 degrees F. Have ready a 9- x 13-inch baking dish. Thaw cheese ravioli in hot water for 1 minute. Thaw 36 meatballs. Crumble meatballs in small pieces using a fork or food processor. Pour a thin layer of spaghetti sauce to over bottom of baking dish. Arrange 12 ravioli in a single layer over top of sauce. Sprinkle half of the crumbled meatballs over the ravioli. Sprinkle half the cheese over the meat. Repeat process with a second layer of sauce, ravioli and meat. Add a thin layer of sauce over the top. Bake for 45 minutes, covered. Uncover and sprinkle with rest of cheese. Bake uncovered for an additional 10-15 minutes. Let stand 5-10 minutes before serving. Note: For a different flavor, substitute Sausage Meatballs.
Bring 4 1/2 cups of filtered water to a boil for 2 minutes. Remove from heat and measure water to be sure you have 4 cups. Add sugar and allow sugar to dissolve. Place in refrigerator until cooled. Fill hummingbird feeders and enjoy. Store remaining nectar in the refrigerator for up to one week.
Combine all ingredients in a large bow. Beat with electric beater until mixed completely. Divide mixture into 4 dessert dishes and chill at least 1 hour.
Combine cream cheese, powerderd sugar, and flavorings. Spread on each Vanilla Wafer and top with another Wafer to make a sandwich type cookie. You may serve right away as crunchy or let sit a few hours or even overnight to soften. I prefer the soft way.
Heat the grill to high. Brush the eggplant slices with some of the oil. Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside. Over a medium heat, add the rest of the oil to a small saute pan (preferably non-stick), add the cherry tomatoes and garlic and saute for a couple of minutes, stirring occasionally, until the tomatoes begin to soften. While still stirring, add the capers and leave the pan over the heat for an additional minute. Remove the pan from the heat. Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.). Place the baking pan under the grill until the ricotta starts to bubble. Scatter the basil leaves over the top and serve.
Saute the onion lightly in hot fat. Gradually stir in the soup and the milk. Fold in the tuna, season to taste, and add half the cheese. Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese. Bake 10-15 minutes in the oven at 350°F or until the cheese is melted and the casserole bubbly.
Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef. Take it your place and leave it ideal for not less than one hour. Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour. Till the time it gets ready, prepare your spice. Start with whole coriander seeds. When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own. Once you're done with grinding, mix pepper. Basis your taste, grind it to 5-10g. Get some sugar 2-4g. Along with some spices around 25g. Now mix them well. Remember that you can use it later still if you don't use this time. You would notice moisture drawing out due to rock salt. Get 25 ML of Worcester sauce and make your beef bath ready. Get 500 ml of brown vinegar. 250 ml of warm water. Now mix the meat bath together. Brush off the salt. Put your meat in the meat bath. It's time to sprinkle your spices on it. Keep in mind that less is more. Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only. Now put it in your air dryer. Leave some space between these strips to ensure smoother air flow. Wait till next morning when the rich texture of your meat comes out. If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don't get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.
Sterilize 12+ jars (boil jars and lids for 10 minutes). Put them on a towel on the counter with lids next to them. Put the vinegar, water and salt into a Pyrex measuring cup, place in a pan of hot water, and heat it to boiling point (double boiler method). Clean the Brussels sprouts, and slice them in half. Put the Brussels sprouts in the jars, add 1 chili pepper, 1-2 cloves of garlic, a pinch of cumin and coriander seeds per jar. Pour the vinegar mixture over the Brussels sprouts to 1/4" from the top of the jar. Wipe the lids of the jar clean with a sterile towel, put the lids on finger tight. With tongs, put the jars into a pot of boiling water, make sure the water covers the jar lids by at least 1/2" of water. Make sure the jars aren't packed too tight into the boiling water. Boil jars for at least 12 minutes, pull out with tongs, and put on towells on counter. Tighten the lids on the jars as you pull them out.
In a small bowl combine the yogurt, honey, lime juice, lime zest and mint leaves. Mix well and chill for one hour. Combine all of your cut up fruit in a large bowl and pour the dressing over. Toss well and allow the salad to sit for 10 minutes at room temperature before serving.
Preheat oven to 220C - gas 7. In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs. Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk. Bring it all together and make a soft dough. Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm. Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly! Re-roll all the trimings and stamp out some more rounds until the dough is finished. Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack - if you can manage it! Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER! Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper.
Place the apple in a small saucepan with one tablespoon water. Cook over medium heat until tender but not mushy, about 5 minutes. Cool completely. In a large bowl, combine the ham and pepper relish ( "Red Pepper Relish" Recipe #239180 ). Stir in the apple and blend well. Cover and chill well before serving.
Combine 1/2c flour, salt & pepper and rub all surfaces of the meat. Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender. For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste. Discard orange pieces; serve pot roast with gravy & vegetables.