HumbleIntelligence/food-ner-1-Million huggingface dataset:
(Some cans of cherries have a lighter, less sweet syrup, some have a thicker, sweeter syrup than others, so please taste sauce as instructions below indicate, and adjust). Drain the cherries in a sieve over a bowl, and keep at hand. In a pot, measure off the water and stock powder OR use 1/4 cup chicken broth. Add all the ingredients, from the 1/4 cup water down to the pinch of ground cloves -- BUT do NOT add the cornflour and water. Use 2 - 3 tablespoons lemon juice to start, but keep extra juice in case you need to add more to the sauce when you taste it. Stir the sauce over medium heat until the redcurrant jelly dissolves, then boil quite vigorously until about 1 cup liquid is left. As you start out with about 1 3/4 cup, this does not take long. If in doubt about the amount as it boils down, pull off heat, cool slightly, and pour into a Pyrex or heat-resistant measuring cup. I simply tilt the pot, and take a guess. Pour sauce back into pot. Mix the cornflour with the water, add to the sauce, and bring to a simmer while stirring. Let the sauce thicken, and remove from heat. Do not boil longer than a minute, as the cornflour might split. Taste for seasoning: you will almost certainly want to add more lemon juice. I did not add salt, but a pinch will probably improve the taste. Add about 3/4 cup of the cherries in the sieve. Number of servings will depend a lot on how the sauce is used on the meats.
Cover bottom of pan with oil and heat. Coat meat with lemon pepper. Add meat to hot oil and cook until almost done. Add bell pepper and onion, cook until your desired tenderness, I like them crisp while my husband prefers them softer-- this is simple and you can make them the way you prefer them.
In a large skillet, brown the ground beef over medium-high heat, breaking up as fine as possible. Stir in tomato sauce, tomato paste, water, ketchup, onion flakes, sugar, chili powder, mustard, cumin, salt, pepper and celery seed. Heat to boiling. Reduce heat; simmer uncovered 15 minutes stirring frequently to prevent sticking. Cut buns and hot dogs into bite-sized pieces; spread on the bottom of a 9x13-inch baking dish coated with nonstick cooking spray. Spoon sauce mixture over top; sprinkle with onions and cheese. Bake at 350° for 30 minutes.
Mix the juices and nectars in a pitcher. Stir in enough grenadine to make it a pretty salmon pink color. Add two spoonfuls of the maraschino cherry juice and a few cherries. Add the liquor. Stir it thoroughly! Taste the punch to check the strength. You may want to add more alcohol to make it a little stronger. If you do, try to keep the proportions of the liquors the same. Just a note: Nectar is sold in individual cans. It's usually either with the juices or in the "ethnic food" section with the Latino items. I've used both Kerns and Jumex and they're both good. If you don't have mango rum, substitute another 1/2 shot of triple sec (to make a whole shot) and another 1/2 shot of light rum. However, I recommend looking for the mango--that's what makes this punch a little unique. Check the airplane bottles--they might have it there if there are no bigger bottles. Both Cruzan and Captain Morgan make the flavor.
Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through. Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving. This salad makes an excellent filling for both papaya halves or pineapple halves.
Cut the honeydew melon into wedges. Sprinkle lime juice on each wedge and serve.
Peel and chop the onions, garlic and ginger into small pieces. Make a masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding the mixture into a smooth paste. Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinade for at least an hour. Heat the oil, in a large pan, until a slight blue haze can bee seen. Add the cinnamon (chopped/ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown. Add the marinaded chicken pieces to the pan which should still have the onions, cloves and cinnamon, making sure that you get as much of the marinade in the pan as possible. Put it back on the heat. Without stirring the mixture, you should see oil slowly rising to the surface. At this stage CAREFULLY add the cold water and bring the mixture back to the boil. Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stir occasionally. Serve the chicken meat on a bed of rice and pour over the masala that is left behind in the pan. The rice can be either plain, pilau or saffron. On the table add small serving bowls with individually contain chopped onions, chopped tomatoes, chopped cucumbers and chutney. This allows your diners to add the hot/cold selections from the bowls as they wish. This is also wonderful when served with nan bread or similar. Category Note. "Gurkha" curry listed in the English category?. Visit any English town and you will see at least one Indian restaurant and on the menu I will guarantee you will see at least 2 of these recipes. Indian (and Chinese) dishes have been taken and adapted to become our 'Traditional' English dishes. In some cases we have actually exported these dishes, slightly altered, back to the original country who has adopted them as their own national dishes!
Peel cucumbers and soak for 24 hours in overnight mixture. Drain -BUT DO NOT WASH, cut cukes lengthwise. Boil for 10 minutes in boil mixture. Pack into bottles. Combine hot syrup ingredients in medium sauce pan. Bring to barely a boil while stirring constantly. Pour hot syrup over cukes and seal. Will keep for 3-6 months.
In a mixing bowl using an electric mixer, cream shortening and sugar until fluffy. Separate eggs. In a small bowl, beat egg yolks well. Add beaten egg yolks to shortening/sugar mixture and mix to blend. Add vanilla extract and beat again. Into a separate bowl, sift flour, baking powder, salt, mace and nutmeg; set aside. Beat egg whites until peaks form. Add flour mixture and milk alternately to shortening/sugar mixture, beating after each addition, until well incorporated. Fold in beaten egg whites, but DO NOT BEAT. Add additional flour if required to make dough stiff enough to handle. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a doughnut cutter reserving the holes to be deep fried as well. Gather pieces of dough, form into a ball and then roll out to 1/2 inch thickness. Cut out doughnuts again until all dough is used up. Preheat oil in a deep-fryer to 375°F. Drop in 3 or 4 doughnuts and deep fry for 1 to 1 1/2 minutes, turn over and fry for another 1 minute or until golden brown. Remove with wire spoon or slotted spoon onto paper toweling to drain and cool slightly. COATING. In a plastic bag, mix together sugar and cinnamon. Drop doughnuts into bag while still warm and shake to coat well. You may also use a medium size deep frying pan deep fry the doughnuts. Make sure the oil comes about half way up the doughnut.
Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands. In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat. Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender. Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more. To serve, spoon lamb mixture over squash.
Heat oven to 350°F. Cut squash in half lengthwise. Remove seeds; place in large baking pan, cut side down. Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork. In saute pan, cook ginger with unsalted butter until tender. Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar. Mix water and cornstarch and add to ginger mixture. Let simmer for 5 minutes; keep warm. When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter. Top with desired amount of honey ginger glaze.
Cut crust from bread; slice bread into 1 inch cubes. Melt butter and cheeses over low heat, stirring to blend. Add spices and Tabasco sauce. Fold in the beaten egg whites. Toss bread cubes into cheese mixture to coat and place on parchment lined cookie sheet in a single layer (leaving a small space between each piece). Refridgerate 2 hrs or overnight (or you can freeze them and bake later). Preheat oven to 350°F and bake for 15-20 minutes until golden brown.
saute onion in a small nonstick skillet until tender. pour egg beaters in skillet with onion and scramble. place mushrooms and ham in skillet also to heat through. make packet of grits as instructed in the microwave. sump mixture from skillet on top of grits in bowl. top with cheese and stir to melt. sprinkle eith salt and pepper if desired and ENJOY!
In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips. Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.
Place mushrooms in an 8 in square baking dish coated with nonstick cooking spray. In a nonstick skillet, saute celery and onions in butter until tender. Stir in the wine or broth, salt and pepper; heat through. Pour over mushrooms. Bake, uncovered, at 350 for 25-30 minutes or until mushrooms are tender, stirring several times.
Mix flour & baking soda with enough milk to make a smooth consistency. Mix in the applesauce & cinnamon. Add blueberries & stir to distribute evenly. Cook in a non-stick pan until edges are dry-looking, flip and cook until golden.
in a small covered saucepan, bring the lentils, water and salt to a boil. Reduce the heat and simmer till tender, about 40 minutes, stir occasionally. when the lentils are done, drain them if all the water has not been absorbed. while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender. Transfer to a small saucepan and bring to a boil. reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes. stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken. while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain. warm the oil in a saucepan and add the rice, water and salt. Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes. meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking. Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes. remove and drain on paper towels. Sprinkle the onions with 1/8 t of salt. repeat with the rest of the onions. as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner. cook the pasta till al dente and then drain. to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter. sprinkle with the fried onions and top with some of the hot sauce. serve immediately and serve with more hot sauce.
1 pound lean ground beef (sirloin). 1 pound ground chuck. 1/2 cup milk. 1 tbsp Worcestershire' sauce. 1/2 tsp salt. 1/2 tsp dry mustard. 1/4 tsp pepper. 2 tsp minced garlic. 1 egg. 1/2 cup bread crumbs or panko. 1/2 cup ketchup. Preheat oven to 350* F. degrees. Combine ground beef, ground chuck, milk, Worcestershire sauce, salt, dry mustard, pepper, minced garlic, eggs, & bread crumbs/panko in a large mixing bowl. Work together with your hands until completely combined - but don't over-work the meat. Spray a 9x5x3 loaf pan with olive oil or cooking spray. Transfer the meat mixture to the pan & pat down so it's smooth on top. Add the ketchup to the top & spread evenly with a spatula. Bake uncovered for 60-75 minutes or until internal temperature reaches 160 degrees. **TIP- you can use your stand mixer with the paddle attachment & pulse several times just until mixed- don't let it get pasty.
Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so. Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan. Cut the pittas in half and fill each pocket with the rocket. Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.
Crush dehydrated onion and garlic well. Combine all ingredients and pour into a glass jar with a tight fitting lid.
Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside. Combine 1st measurement of flour and sugar, stir in melted butter. Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end. Press mixture evenly into bottom of pan. Bake 10 minutes. Whisk together brown sugar, maple syrup and eggs. Gently whisk in 2nd measurement of flour, salt and vanilla. Fold in most of pecans, reserving a few for the top. Pour mixture over shortcake base. Sprinkle reserved pecans on top. Bake 30 minutes. Cool 2 hours before removing and cutting.
In a large bowl, soak peas for 4 hours in enough water, covering peas by 2". Drain and rinse. In a slow cooker, combine peas, celery seed, garlic, onion, carrots, parsley, thyme, bay leaves, salt, pepper, & oil. Add the stock. In a medium bowl, combine glucomannan and water. Stir to thicken. Add to slow cooker. Mix. Cook on low for 8-9 hours or on high for 4-5 hrs., until peas are soft.
Smash the 4 cloves of garlic with the side of a cleaver or knife. Place garlic in a blender with 1/4 cup water and puree until smooth; set aside. Place meat, water, half of the pureed garlic (save the remaining half for the sauce mixture), the cheesecloth wrapped pickling spices and salt in a large stockpot and bring to a boil. Skim off any foam that rises. Reduce heat to low, and simmer one hour or until the meat is very tender, skimming off any foam as it comes to the surface. Remove the meat from the pan and allow to cool enough to handle, then shred meat with your fingers or two forks. Be sure to save 1 cup of the meat broth for the sauce mixture. Prick chiles several times all over with a fork or small knife. Roast chiles under direct heat (usually the broiler works nice), until they are blackened and charred. Remove them from heat and place in a paper bag or in a bowl covered with plastic wrap for about 15 minutes. When the skin on them has loosened and they are cool enough to handle, remove as much of the skin as you can, but don't worry too much if a few black bits remain (they just add flavor). Remove the stem and seeds, and chop (you should get at least 1/2 cup total). Preheat oven to 300F. Heat the oil in a large skillet and cook the onion until tender. Add the chopped chiles as well as the remaining garlic puree, vinegar, reserved meat broth, sliced jalapenos, jalapeno juice, and bay leaf. Stir in the shredded meat, and the red chile sauce, black pepper, green olives, chopped tomatoes, and wine, mixing well, and simmer about 10 minutes. Remove bay leaf. Place the meat on a shallow baking sheet, cover with foil, and bake at 300F for 1 hour, mixing occasionally. Serve in warmed tortillas, if desired.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large mixing bowl, cream butter& sugar until very light& fluffy. Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well. Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry). Dough should be easy to handle without chilling. Take a 1" lump of dough, and roll into a 6" log on work surface. Sprinkle a few sesame seeds on work surface; roll log over seeds. Form log into a ring or twist; place on parchment-lined cookie sheets. Brush each ring or twist with egg white. Bake 15-17 minutes or until light golden brown. Cool completely on wire rack. Store in airtight container.
Bring a medium pot of salted water to boil. Add the Brussels sprouts and boil on high for about 7 minutes or until tender. With a slotted spoon remove sprouts to a bowl. Return pot to heat. Bring water back to the boil and add the snap peas. Cook peas for 3 minutes and strain, add peas to bowl with sprouts. Heat butter in a skillet on high heat and add the strips of pepper. Saute for 3 minutes. Add the peas and the sprouts and toss lightly just until shiny. Season with salt and pepper.
Place chicken in greased 4 to 6-quart slow cooker. Mix together soup, milk, and seasonings. Pour mixture over chicken. Cover and cook on high for 4 hours or on low for 8 to 10 hours. Garnish with fresh chopped parsley, if desired.
Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Cook the bacon until crisp, drain on paper towels then crumble. In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped. Add the mayonnaise and puree until smooth. Add the bacon, season with salt and pepper and pulse just until combined. Form the meat into 4 patties and brush lightly with olive oil. Season with salt and pepper and grill until desired doneness. Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes. Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with the arugula, close and serve.
1. Chop onion and mince garlic. 2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Saute until soft. 3. Meanwhile, toast bread and spread mayonnaise and mustard on toasted bread slices. 4. Remove pan from heat and add spinach and balsamic vinegar to pan. Stir until spinach wilts. 5. Divide sauteed mixture evenly onto three slices of bread. Evenly divide cheese onto each of these slices of bread (on top of mushroom mixture). Top with the remaining slices of bread.
Set oven to 350°F. Butter a 13 x 9-inch baking dish. Cook the macaroni pasta in boiling salted water until firm-tender, about 5 minutes (do not overcook the macaroni) drain, but do not rinse; transfer to a large mixing bowl and set aside. Melt 1/3 cup butter in a heavy medium saucepan, add in the chopped onions, garlic, chopped mushrooms, green bell pepper and dry mustard powder; saute until veggies are tender and the mushrooms lose their moisture (about 6 minutes). Stir in flour; cook 1 minute. Gradually add in the half and half cream; whisking until slightly thickened (about 3 minutes). Add in the Parmesan cheese and cooked bacon; stir to combine, then season sauce with salt and pepper. Remove from heat and add in the shredded cheddar cheese; stir until completely melted. Pour the sauce over the cooked macaroni in the bowl along with the mushroom soup; mix well using a wooden spoon. Transfer and spread mixture into prepared baking dish. Mix together the breadcrumbs and 1/4 cup Parmesan cheese, then sprinkle over the top. Bake until heated through and golden brown on top (about 20-25 minutes).
Preheat oven to 160C (140C fan forced oven). Heat the oil in a 10 cup capacity flameporoof casserole dish. Brown the shanks in 2 batches over high heat on stove top and set aside. Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown. Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks). Serve and top with the coriander and serve the yoghurt.
Combine fruits and reserve a small amount for garnish. Spread approximately 1/2 of cake into bottom of trifle dish. Then place a layer of 1/2 of combined fruits. Follow with a layer 1/2 of pudding. Repeat the cake layer, fruit layer and pudding layer Top with a layer of Cool Whip and garnish with reserved fruit. Lemonade Cake You will need: 1 - 3 oz pkg lemon Jello 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 can frozen lemonade concentrate 1 cup sugar Preheat oven to 300. Grease and flour a Bundt pan. Dissolve Jello in hot water and set aside - DO NOT JELL. In a large bowl, mix next 3 ingredients. Add Jello and beat together 3 minutes. Turn into Bundt pan. Bake 1 hour or until inserted knife comes out clean. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan. Pour lemonade mixture over cake allowing it to run down the sides. Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine.
In a large zip-topped plastic bag, mix together oil, honey, soy sauce and garlic. Add chicken and marinate for 8 hours. (Do this right after breakfast-it will only take you a few minutes.) Heat oil in a wok or large skillet over medium high heat. Saute chicken till nearly cooked; add the remaining ingredients and keep cooking till veggies are tender and chicken is cooked thoroughly. Serve over rice.
Combine all vegetables & then pour over dressing & toss lightly. Chill before serving.
Pour a champagne flute half full of cranberry juice. Fill the remainder of the glass with champagne. Addendum: I agree with reviewer Bev, who suggests a higher ratio of champagne to juice. Experiment to see what ratio pleases you. It's a fun experiment. :-).
Steam carrots and asparagus together until tender. Try not to overcook. Keep warm. Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking. Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside. Cook chicken breast strips until no longer pink. Approximately 8 minutes. Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well. When all combined stir in the basil and lemon peel. Cook an additional minute. And serve. You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.
Combine all ingredients and mix thoroughly. Place 71/2 teaspoons of the mixture in a small plastic food storage bag, eliminate as much air from the bag as possible, and seal. Repeat to make as many packages as desired. Label each package as follows: Cook 1 lb. ground beef in skillet, and drain off fat. Add 1 package (71/2 teaspoons) of Miller's Taco Seasoning Mix and 1/2 to 3/4 cup water, and bring to a boil. Reduce heat and cook uncovered about 10 minutes, stirring once or twice.