HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat, but let sit for 1 hour. Drain beans and place them in a slow cooker. (If using ham hocks, add now.) Add the onion, brown sugar, maple syrup, salt and water. Mix well, cover and cook on high setting for 4-5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard (if you used ham hocks, remove the ham from the hocks and discard the hocks.). Mix well and serve.
Pour the apple juice into a large punch bowl and dissolve the Orange and Lemonade concentrates inches Stir the ginger ale into the mix and then spoon in sherbet and add ice ring. Serve immediately.
melt margarine in pan. Add caramel syrup and heat until it bubbles.Add bananas and fry until softened put in vanilla and stir lightly. sprinkle with cinnamon and nutmeg and stir lightly sprinkle with splenda than serve.
Preheat oven to 350 degrees. cream butter and 3 tbsp powdered sugar. add vanilla. mix in flour and nuts. roll into tiny balls (about one teaspoon size). bake for 20 minutes. Roll in powdered sugar while hot. allow cookies to cool and roll in powdered sugar again. pop one in your mouth and enjoy.
Peel the potatoes and dice (1 inch). Scrape carrots and slice. Peel onion and slice. Dice meat into 1 inch pieces. Place meat in a large saucepan with carrots onions salt and about 2 pints of water. Boil for 30 minutes. Add potatoes and boil for 30 more minutes.
Cook the bacon until crisp. Dice, add to the water and bring to a boil. Add the rice and 1/2 ysp. salt. Cover and cook slowly until rice is tender, about 15 minutes. Keep hot. In a separate saucepan, heat the butter, add the celery and green pepper, and cook 3 or 4 minutes. Sprinkle the Worcestershire sauce over the shrimp. Dredge in flour. Add to the celery and green pepper and cook, stirring for 4 or 5 minutes. Season with salt and pepper. Add the rice and bacon mixture and toss together.
Beat the eggs and sugar together -- then add the butter and whip -- add the rest of the ingredients and fold the coconut in last -- pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool -- may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .
Drain artichoke hearts saving juice for later. Mash hearts in a small bows using a fork or your fingers. Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts. Mix well. Add beaten eggs to mixture. Mixture should have the consistency of a stuffing. If mixture is too dry, add more artichoke juice to the desired consistency. Set aside. In large skillet, heat olive oil over medium heat. Add minced garlic and saute for 1 or 2 minutes. Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally. After cooking, remove from skillet to another bowl, cover, and refrigerate. Chill for 30 minutes. While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl. After mixture is chilled and firm, remove from refrigerator and form into small balls. Roll balls in the cheese/bread crumb mixture. Refrigerate balls until ready to serve. (I personally like them at room temperature for at least 5 minutes before eating.).
Drain and rinse the two cans of black beans. In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened. Add beans and cook while stirring often, for five more minutes until hot and heated though well. Stir in fresh Cilanto/coriander, lime rind, and lime juice. Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!
In a large saucepan, over medium heat, saute bacon or salt pork until light brown. Add celery, onions green pepper and carrots and cook until tender. Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute. Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute. Season with thyme, worcestershire sauce, salt and pepper.
Heat milk in pot over medium heat until hot- but not boiling. In a large bowl, beat yolks, sugar& cornstarch together until well combined. Slowly beat in milk. Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes). Add vanilla. Pour mixture through a fine msh sieve into a clean bowl. Sprinkle sugar lightly over the top to prevent a skin from forming. Cool, then chill.
Melt butter with 2 Snicker Bars. Add marshmallows and stir to melt. Add cereal. Add remaining diced bars. Press into greased 9 x 13-inch pan. Allow to cool for 20 minutes. Cut into bars before serving.
Wash rice. Put water, rice, olive oil, garlic and salt in pot to boil. (Don't measure the water. Use a 4 quart sauce pot about a cup of rice with water about halfway or more up the pot. Half cover with lid. Boil (about 30 minutes at sea level). As you can see, all ingredients are approximate. They don't use measuring devices in St. Lucia. Can add veggies or other spices to taste. More salt, garlic or less, to taste.
Pregeat oven to 400F degrees. Spray a casserole dish with veggie spray and set aside. Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese. Carefully roll chicken using tooth picks to close if necessary. Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray. Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.
Put the caramels, butter and and half and half in a 2 quart casserole dish or mixing bowl. Microwave on medium 3-5 minutes, stirring after 2 minutes, then every minute after. Stir in the sugar until smooth, then add nuts. Stir in the marshmallows, using only a few strokes. Sprinkle 2 large sheets of waxed paaper with coconut. Split mixture in half and spoon onto coconut. Shape into logs, coating well with coconut. Chill til hard, then slice.
Place cheese sauces and refried beans in a triple crockpot. Heat over LOW for 2 hours or until hot. Place chili sauce in a large crockpot. Heat on LOW for 2 hours or until hot. Place tortilla chips, salsa, lettuce, sour cream, banana peppers, jalapeno peppers, guacamole, black olives, green onions and tomatoes into serving dishes just prior to eating. Serve with Sriracha or any other sauces for topping. Allow guests to "build their own" nacho supreme!
Core and cut the apples into bite-sized pieces and toss with lemon juice to prevent the apple pieces from browning. In a large bowl toss all the ingredients together except the yogurt. Gently fold in yogurt and chill the salad before serving. NOTE: sometimes I substitute 1/2 c finely chopped celery for the raisins for a less sweet salad.
Prepare jars for canning. In a large pot combine all ingredients except for the granules. bring to a boil and simmer uncovered for 15 minutes. Place 1/8 teaspoon of the granules in each pint if using. Ladle into hot sterlized jars leaving 1/2 inch head space. Wipe rims and top with lids. Process for 10 minutes in a hot water bath covered by at least 1 inch of water. Remove jars a leave in a draft free spot for 24 hours. Lable and store in a pantry fo up to 1 year.
Poach eggs using your favourite method. Meanwhile cut the avocados in half and remove the stones. Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper. Mash roughly using a fork. Toast the bread and spread with butter. Spread the avocado mix onto each slice of buttered toast and top each with a poached egg. Sprinkle over the grated cheese and serve immediately. These are also nice with either fresh or grilled tomato halves on the side.
Preheat oven to 400° and grease muffin tins or line with paper cups. In a small bowl, beat all topping ingredients together until smooth and set aside. In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts. Cool to lukewarm, then beat in the eggs. In a large bowl, combine the flour, baking powder, salt and sugar. Add milk mixture and stir just to blend. Gently fold in raspberries. Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin. Pull knife through each top to swirl lightly. Bake for 20 minutes or until top springs back when touched lightly.
Melt cheese; add chopped stewed tomatoes, green chilies, and onion. Simmer over low heat in a double boiler or crockpot. Serve with tortilla chips.
Cook ravioli according to the package directions. In a large bowl, whisk together the cream and pesto. Mix in the ravioli. Transfer to a shallow 2-quart baking dish and sprinkle with Parmesan. Bake at 375 until golden and bubbling, 25-30 minutes.
Combine all ingredients in a microwave-safe bowl and stir until all lumps have dissolved. Microwave on high for two minutes or until desired consistency.
In a large covered saucepan, bring plums, agave and vanilla bean to a boil. Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain). Cook 10 more minutes to reduce mixture, then stir in stevia. Remove vanilla bean, place plum mixture in blender and puree on highest setting. Transfer mixture back to pot and reheat on stove. In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry. Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated. Remove from heat, cool and transfer to mason jars. Store in refrigerator for up to one week.
Heat the oil in a pan. Add the green chillies and crushed garlic and fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Remove from heat and let cool. Mix in the coriander leaves. Shape the mixture into lemon-sized balls. Batter: Mix together the gram flour, red chilli powder, remaining turmeric powder, bicarbonate of soda, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter, then deep fry in hot oil in batches on medium flame until light golden brown in color. Remove onto a paper towel to drain.
Cut squash in half and coat lightly in olive oil, salt and pepper and roast in oven for >1hr at 350F until fork can be used to separate out the strands in the squash. In pan heat remaining olive oil and lightly cook garlic, then add broccolini, cook a few minutes. Add beans and herbs. Season to taste with salt and pepper. Remove strands of squash and add to pan as you go, and cook the "spaghetti" until just as soft as you would like. Makes 4 hefty portions.
Pour melted margarine in a 9 x 13 inch cake pan. Sprinkle 1 cup coconut over margarine. Prepare cake mix according to directions on box and pour over the coconut. Bake at 350 degrees for 30- 35 minutes, until cake tests done. Remove from oven, immediately pour cold milk over hot cake. Let cool completely. Spread cool cake with Cool Whip and top with additional coconut if desired. Store in refrigerator.
Preheat oven to 350 degrees F. Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl. In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag. Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture. Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top. Cover with foil and bake for 20 minutes. Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.
Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings. Blend mayonnaise and lemon juice and add to the first mixture. Spread in a greased casserole. Mix grated cheese and potato chips. Sprinkle over casserole. Bake in a preheated oven at 375 degrees until lightly browned and heated through.
Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside. In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside. Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop. Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper. Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro. Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.
Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.
Mix ground beef, onion soup mix, egg and crushed crackers together. Form into small balls. Put on Baking sheed with sides. Bake at 400 degrees for 25 minutes. Mix ketchup, jelly and wine together and simmer in a pot. Add cooked meatballs and simmer 30 minutes at low heat -- Serve.
Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together). Shape into about 1-inch balls. Place on a baking sheet. Bake 350 degrees for about 22-25 minutes or until cooked through or you may fry in a skillet. For the sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired. Add in the cooked meatballs and simmer for about 45 minutes. transfer to a chafing dish or crockpot to keep warm.
Adjust oven racks to lower and upper positions and preheat oven to 500°. Place potatoes in a large sauce pot and cover potatoes with water by one inch. Add 2 tablespoons of the salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minute Potatoes should show a slight resistance when poked with a paring knife or a fork. Drain potatoes and transfer to a large bowl. Add fat to the bowl of potatoes. Season with pepper and more salt to taste, then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minute total, swapping top trays for the bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minute Discard thyme sprigs and serve.
Cut the visible fat from the rump roast. Place the roast in a large crock pot. Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave. Pour over the roast in the crock pot. Add garlic salt and pepper to taste. Cook on low for 8 hours. Cool before slicing. Chill au jus to remove the fat. Combine the sliced meat and au jus and reheat before serving. May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.
In a small bowl stir together the curry, garam masala, tumeric and black pepper. Spread popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the curry mixture evenly over popcorn; toss to coat.
Mix the mozzarella, olive oil, chopped tomatoes, pepper and salt. Cook pasta according to directions. Mix sauce and pasta. Add fresh basil. Serve.
Pat shrimp dry with paper towels (I like to butterfly them). Set aside. Melt butter in wide frying pan. Stir in green onion, olive oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp to pan and cook, stirring frequently until shrimp are cooked (about 4 minutes - depending upon the size of the shrimp). Stir in parsley, lemon peel, and hot sauce. Good served with rice pilaf, green salad and French bread. If you are a real big "bread dipper", you can always double the "sauce" portion of this recipe.
Brown the hamburger with the onion. After the hamburger is cooked, add the rest of the ingredients. Heat until warm enough to eat. If it's too thick, you can add water so that it's the consistency that you like. We like to eat this hotdish on bread, with parmesan cheese sprinkled on top!
Preheat broiler with rack 4 inches from heat. Line a baking sheet with aluminum foil. In a bowl mix bread, raisins, parsley, butter, salt, and pepper and water. Mix gently. Cut a deep pocket in each pork chop and fill with stuffing. Place on baking sheet and press down lightly to flatten. Sprinkle with salt, pepper, and brown sugar to taste. Broil on one side until slightlly browned, about 8-10 minutes. *Can substitute other dried fruit like cranberries.
Mix all ingredients in spice rub together and sprinkle over chops top and bottom. Preheat oven to 350 degrees Fahrenheit. Spray an oven proof, non-stick skillet with lid with cooking spray. Brown chops 3 minutes per side on medium high heat, uncovered. Remove from skillet and set aside. Add apples and onions to skillet and cook for 2 to 3 minutes or until they start to brown. Place chops over apple/onion mixture. Pour in chicken broth, cover and cook about 20 minutes. The pork chops should reach 150 degrees Fahrenheit. Take the chops out of the oven and let stand for 10 minutes to completely cook the chops and not dry them out. After taking chops out of oven combine spiced maple sauce ingredients in a small sauce pan. Bring to a boil, stirring constantly, until mixture reduces to desired consistency. We like ours thin, so we only cooked about two minutes. Pour sauce over chops and apples. Enjoy.
Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes. Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center. Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices. Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve. Finely chop 8 of the cooked ginger slices and add them to the bowl. Add mayonnaise, green onion, salt, and pepper; mix well. Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing. Taste and add more chopped ginger if necessary. Assemble sandwich by spreading one piece of bread with chicken salad. Arrange snow peas on top, then cover with another slice of bread.
heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add next 3 ingredients; saute until onions are brown, about 20 minues. Add remaining oil and all mushrooms; saute 5 minutes. Stir in chili powder. Saute until juices evaporate, about 5 minutes. Add beans and salsa;saute 3 minutes. stir in cilantro. Season with salt and pepper. Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes. (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling. Enjoy.
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Sweeten the cream with the lemonade mix, to taste; use no more than one little tub from the container. Beat in softened cream cheese. Chill for 30 minutes.
Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well. Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas. Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days). Bake at 350* for 30 minutes.
Rinse chicken and pat dry. Arrange in a shallow nonreactive dish. Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat. Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally. Drain and discard marinade. Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through. Arrange on serving platter and garnish with lime wedges.