HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes. Meanwhile, combine all remaining stuffing ingredients in large bowl. Stir in cranberry mixture. Heat oven to 325 degrees. To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish. Bake, uncovered, for 60 to 70 minutes or until celery is tender. Meanwhile, combine all sauce ingredients in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes). Pour into blender in small batches and puree. Serve sauce with turkey.
Cream butter flavored crisco& sugar; add eggs one at a time and mix. Mix in applesauce& spices. Stir in dry ingredients, mix well. Bake in a preheated 350 degree oven for 8-10 minutes in a greased mini muffin pan. Let cool for 5 minutes, then remove from the pan. Sprinkle with powder sugar.
Preheat a panini press on high. Place the game hen breast side down on a cutting board. Using scissors or poultry shears, remove the backbone by cutting down each side of it. Flatten the bird (Alton says to make a small slit in the cartilage at the base of the breastbone then grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone.) You may (but don't have to) cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper. Spray both the top and bottom of the panini press with cooking spray and put the hen, skin side up onto the press; spray the skin side with cooking spray and close the lid, and squeeze HARD. Top the press with a brick or two or other heavy weights (10 pounds) and cook for 8 to 10 minutes or until the skin is golden brown. Allow to rest 3 minutes before serving.
Prep apples and if making a lot, squeeze a little lemon juice to prevent from browning. In a saucepan over medium heat, pour the apple juice and bring to a gentle boil. Add apples, reduce heat to medium-low and cook for 20 minutes or until apples are soft, stir often. Last 5 minutes of cooking, cover with a lid. Remove from heat and mash mixture using either a fork, potato masher, immersion blender or food processor, until desired consistency is reached . Taste sauce and if needed, add sugar to taste - can also add a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves nutmeg or a little butter. I am a purist.... Store covered in the refrigerator for up to 1 week or in the freezer for about a month. Pour into sterilized jars, then 15 minutes in hot water bath for pint-sized jars or 20 minutes for larger jars. Makes approximately 2 cups.
Saute onions in skillet sprayed with nonstick spray. In large soup pot adding the tomatoes. Next add the refried beans Then add all the other ingredients along with sauteed onions. Stir well. Bring to simmer, allow to simmer for at least 1 hour. Remember: do not drain the beans, do drain the corn if canned.
Wash tomatoes, then place in kettle of water cook on medium high heat until skin cracks. Then take out, place in bowl in sink and pour cold water inches Then drain and do again. Peel tomatoes, then with strainer over bowl, cut open and leave in strainer, and repeat with other tomatoes. When cool enough, remove stem part. Reserve the tomato juice. There are still probably seeds left so next place tomatoes in sieve. I like the new one stainless steel food mill. After getting rid of more juice and seeds underneath in bowl, put tomatoes aside in 1 kettle, set aside. Then strain juice/seeds into strainer so juice goes into a second kettle. Throw seeds away. Mix seasonings in Tomato Juice, cook on medium high heat till boiling. Meanwhile you should have washed your pint size jars in soapy water/rinsed and place in your big kettle of water, boil until water reaches 180 degrees. Then take out a few jars, fill with Juice, Seal and put back in water for 15 minutes on medium high heat. Take out and place on towel to dry/cool. Next take your kettle of tomatoes, add 2 chopped pepper/onion, garlic, spices, 2 jars of tomato paste. Cook for 1 hour on medium high to medium heat. Same as before take your jars, put a drop of lemon juice in bottom, then fill with Tomato mixture, seal and put back in water for 15 minutes, take out to dry/cool. Clean up mess.
Combine dry ingredients, set aside. Cream margarine, and sugars until light and fluffy. Add sour cream, egg and vanilla. Mix. Add in the flour mixture a little at a time until combined. Fold in the M&M's. Drop by teaspoonful onto greased cookie sheet and bake 10-12 minutes at 350. Cool on pan slightly then transfer to cooling rack.
In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly. Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese. Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.
Line 6 glass custard cups with plastic wrap. Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups. Repeat for remaining cups. Set aside. In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes. Uncover cups. Turn cups onto plates and remove plastic wrap. Top with Cool Whip and sprinkle with cocoa powder just before serving. Can make upto 1 day ahead.
Blend peanut butter and honey. Work in as much of the dry milk as you need to make the mixture easy to handle and fairly stiff. Pick up the mixture and knead in raisins, distributing them evenly throughout. Roll this into a 1 inch thick, 10 inch long log. Roll the log in coconut. Chill several hours. To serve, slice into rounds. Store in the refrigerator.
Brown ground beef in a large skillet and drain. Add onion and cook briefly. Add tomatoes with chiles, chili mix and beans and simmer for 15 minutes. Add cheese and cream and simmer for 5 minutes or until cheese is melted. To serve, place tortilla chips on individual plates and pour ground beef mixture over the top.
Preheat oven to 375°F Mix first five ingredients together, and drop by spponfuls onto a greased cookie sheet. Sprinkle remaining 1/2 cup of coconut over cookies. Bake for 15 minutes or until beginning to brown slightly. Let cool completely before removing from cookie sheet.
In a large soup pot, saute the carrots, onion and celery in the oil over medium high heat for 10 minutes, stirring occasionally. Add the chicken broth and rice, bring to a boil, then simmer on low for 15 minutes. Add the chicken and pepper and continue cooking until the vegetables are tender, about 15 to 20 minutes. Add the chopped parsley. Add salt to taste.
Combine all ingredients and mix thoroughly. Rub into the meat of your choice before roasting, broiling or grilling.
Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper. Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender. Remove onions and keep warm. Put water and vinegar in pan and boil 4 to 5 minutes. Mixture should reduce to about 1/4 cup. Remove from heat and add brown sugar. Cut onions in half and drizzle with vinegar mixture.
Cut shortening into flour and salt until dough appears crumbly. Add water a little at a time, until it can be gathered into a ball. Roll out dough on a floured counter. Don't overwork it. Use as directed in pie recipe. It will be very flaky.
In a large bowl, whisk mayo with vinegar, red onion, sugar, mustard, salt and pepper. Stir in cabbage and carrot, tossing well to coat with dressing. Refrigerate for 10 minutes before serving.
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled. Pour into a large mixing bowl. Whip until fluffy, about 40 seconds. Add the powdered sugar, slowly pouring into the bowl and whip until combined. (You can add your vanilla extract or cocoa powder at this point and whip until combined). Place the bowl in the freezer for an hour. Pull out from the freezer, whip for 1 minute and back to the freezer. Repeat about 4 times. Place in a container with a lid. Store in the freezer.
Combine all ingredients together. Store in airtight container. Makes 1 "box". To Serve: 1. Place 2 cups dehyrated potatoes, 4 cups of water water, and au gratin mix together in a casserole dish. 2. Bake uncovered at 350*F for 45-60 minutes.
Clean all the vegetables. Slip the tomatoes in boiling water to take their peels off, then deseed them. Cut the other vegetables into uniform sizes. Cut the tuna into cubes. In a dutch oven, heat 1 tbs oil and brown the peppers in this. Cook it over low heat for 10 minutes, stirring. Add the eggplant with 2 tbs oil, and continue to cook it all for 10 minutes, stirring. Add the zucchini with the thyme and oregano, plus the rest of the oil. Let this simmer, uncovered for 10 minutes. Add the tomatoes, the minced little hot pepper, the garlic and the tuna. Blend gently with a long wooden spoon. Cover and cook over very low heat for 20 minutes. Add 1/2 cup of water if it becomes necessary to add liquid. Serve hot, warm or cold.
In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last). Microwave uncovered on high for 4 minutes. Stir. Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender. Cover with Plastic wrap. Cool on a rack. When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from remaining lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour more, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. Serve with rice or pasta.
Mix eggs and milk together, set aside. Cut ham into small cubes. Cut pickles into small cubes. Mix egg mixture ham and pickles together. Put in well oiled or buttered skillet and cook until eggs are light and fluffy. Serve with ketchup or BBQ sauce.
Heat the oil in a wok or large saucepan over med high heat. Add sausage and brown about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally for 5 minutes. Spoon off most of the fat. Add wine and cook for 2 minutes. Add broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, cook for another 5 minutes. Season with salt and pepper. Garnish with the fresh cilantro.
Preheat oven to 350 degrees F. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. Add the sugar and blend. Mix the eggs with the oil and add that to the flour mixture, mix again. Mix the zucchini, carrots and walnuts, add and mix. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
Pre heat the oven to 180'C. Saute the onion in the 2 teaspoons of oil over med heat until soft. Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt. In another bowl combine the second measure of oil with the eggs. Pour the egg mix into the vegetable mixture and mix lightly. Spoon into 12 lightly greased muffin pans. Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes. Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.
Combine all ingredients. Refrigerate at least 8 hours, or overnight. Remove garlic and mint leaves. Use as a basting sauce for grilled lamb.
Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot. Add the garlic and crushed red pepper. Simmer for about 5 min, stirring occasionally. Add the wine, and increase the heat to medium-low. Gently boil for about 2 minute. Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt. Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally. Stir in the basil. Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Toss with 1 cup of the cheese. Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes. Sprinkle the top with the remaining 1/4 cup of cheese.
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet. Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant. Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square. Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes. Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.
Preheat oven to 450°F Place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter(or top of glass) to cut out the scones. Place on a greased cookie sheet and brush tops with a little milk. Bake for 10-15 minutes or until the top is browned. Serve with jam and cream.
Process vegetables and chicken broth in blender until finely chopped. Pour into medium saucepan. Heat to boiling; reduce heat and simmer until vegetables are crisp-tender. Stir in yogurt, tarragon, cayenne and black pepper. Serve garnished with pimientos.
Combine the first 4 ingredients in a small bowl; stir well. Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside. Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside. Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside. Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat. Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate. Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture. Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
Cook the chicken in 2 tablespoons of butter in a heavy skillet over gentle heat until done. Arrange the chicken on a serving dish and keep warm. Add the shallot to the pan, with the red wine. Bring to a boil and continue boiling for 1 minute. Add the stock and boil briskly until reduced by half. Stir in the remaining butter in small pieces and season to taste. Just before serving, pour the sauce over the chicken.
Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips. Heat Refried Beans over low heat while letting chicken cool and cutting vegetables. Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference). When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito. In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted. Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!
In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and peppea sauce, stir until warmed thoroughly bring to a quick boil and simmer. Place chicken in a 9 x 12 pan. Pour mixture over wings, and bake until brown at 275° for 3 hours. Baste every hour.
Pour the tofu into a mixing bowl. Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu). Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon. Same with the cornstarch-- add it and blend. Add all of the lime juice and blend well. Pour the mixture into an ungreased 8" pie pan (if crustless) or a premade 8" or 9" pie crust. Bake at 375 for 30-35 minutes or until set. Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.
Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness. Using slotted spoon, transfer chops, carrots, and apples to platter. Bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops.
Combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan. Beat together the cream and cottage cheese. Beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind. After mixed well, pour over graham cracker crust & sprinkle with remaining crumbs. Bake in a preheated 300 degree oven for 45 minutes. Turn off heat and open oven door. Leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.
In a blender, combine; sherbet,strawberries,lime & papaya. Pour into chilled 16 oz. glasses, garlish with coconut.
Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
Melt the butter in a skillet or wok over moderate heat. Add all the ingredients at once and stir-fry for 10 minutes. Serve warm with plain rice.
Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. SUGGESTED DIPPERS: fresh or dried fruit, pound cake cubes, vanilla wafers
In a deep pan heat oil and gently fry onion and leek (if used) until soft. Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion. Cook for 5 minutes, stirring frequently. Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice). Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes. Remove from heat. Leave tightly covered and allow to stand at least 1/2 an hour before serving. Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
Mix the soup mix, sour cream, cream cheese, Miracle Whip, garlic powder, honey and lemon juice together until smooth. Add crab meat, chopped green onion and chopped water chestnuts. Cook frozen spinach with salt to taste and drain well. Mix all ingredients together. Refrigerate 3 hours before serving with bread or crackers.
Trim off any fat or bone from pork chops. Cut pork into long, slender strips about 1/2 inch wide or less. Place pork strips in a shallow dish in one single layer and set aside. In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce. Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes. Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat. Place the pork strips and all of the marinade into the pan, reduce heat to medium. As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce. Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour. (A great time to go to the next step!). Cut the bell peppers into long thin strips, removing and discarding all seeds. In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil. Heat oil over medium-high heat. Add the frozen vegetables and begin cooking over medium heat, stirring occasionally. Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan. (I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.). Cook rice according to package directions, drain and rinse, then set aside. Serve the pork and vegetables over the rice and hope you enjoy it as we did! Easily serves 6 or more. 30 minutes of the cooking time is for marinating in frig.