HumbleIntelligence/food-ner-1-Million huggingface dataset:
remove orange peel in about 1/3" strips with a sharp knife, cut into 3" lengths.put in a heavy pan and cover with cold water, bring to a boil and boil 3 minutes. Drain and repeat procedure three (3) times in all,discarding the water each time and replacing it with fresh -- drain peel after last boiling and set aside in a bowl. Rinse out the pot and combine 2 cups of sugar and syrup. Place over medium heat and cook, stirring till sugar dissolves. Add orange peel, turning heat to simmer and cook gently till transparent -- 30 minutes -- Cool in syrup 45 minutes. lift, drain and roll in 1/2 cup granulated sugar, place on waxed paper.
Preheat grill to medium heat. Soak corn in room-temperature water for 20-30 minutes. Mix soy sauce and sugar. Cook over medium heat for 15-20 minutes, brushing all sides with soy sauce. I like mine to have lots of soy sauce, but it's really a matter of taste. Serve and enjoy!
Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times. EXTRA-FIRM TOFU. 30 minutes to overnight. 2-3 minutes per side. SALMON FILLET. 30 minutes. 3-5 minutes per side. CHICKEN BREAST boneless, skinless. 2 hours to overnight. 6-8 minutes per side; 165°F. CHICKEN THIGHS boneless, skinless. 2 hours to overnight. 6-8 minutes per side; 165°F. CHICKEN THIGHS bone-in, skinless. 2 hours to overnight. 15-25 minutes, turning occasionally; 165°F. DUCK BREAST boneless, skinless. 2 hours to overnight. 4-8 minutes per side; 150°F. PORK CHOPS bone-in, 3/4" thick. 2 hours to overnight. 3-4 minutes per side; 145°F. PORK TENDERLOIN. 2 hours to overnight. 14-16 minutes, turning occasionally; 145°F. FLANK STEAK. 2 hours to overnight. 6-8 minutes per side; 140°F for medium. STRIP STEAK bone-in, 3/4"-1" thick. 2 hours to overnight. 4-5 minutes per side; 140°F for medium. LAMB LOIN CHOPS. 2 hours to overnight. 5-6 minutes per side; 145°F for medium.
Sift flour and add salt. Add yogurt to flour and blend in mixer. Add cold water until flour is moistened. Roll out on floured board. Press desired amount into pie plate.
oven to 425°F. Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with extra virgin olive oil and season with salt and freshly ground black pepper, tossing lightly to coat. Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle. When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with olive oil. Season them with salt and freshly ground black pepper and roast them in the oven until they've blistered, about 15 minutes. While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl. Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready. Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so. Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight. Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes. Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside. Enjoy!
Bring 1 cup water to a boil. Add one cup cous cous. Let stand for 5 minutes. Fluff with fork. Cook chicken breasts with 1/4 cup lemon juice and 1 teaspoon pepper to your desire. Bake, grill, broil, or even microwave - just make sure they are cooked! Once coooked, chop chicken into bite-size pieces. Add to cooked cous cous. Chop bell peppers and roma tomatoes into small bite-size pieces. Add to cooked cous cous and chicken mixture. Add 1 teaspoon of salt and 1 teaspoon of pepper, as well as 1 tablespoon chopped oregano. Mix well. Top with grated Parmesan cheese and serve! Enjoy!
Preheat oven to 250°F. Heat Butter in large 8-quart pot until melted and add seasoning salt and Worcestershire sauce and set aside. In large bowl, measure all 3 cereals, nuts, and pretzels and mix together. Add dry ingredients to butter mixture and stir until evenly coated. Place mixture in a large pan (I usually use my roasting pan) and bake for 1 hour, stirring approximately every 15 minutes.
Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well. Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang. Press cheese mixture into bowl. Fold plastic overhang over top and cover with another piece of plastic wrap. Refrigerate at least 4 hours (better if chilled a day or two) or freeze. Before serving, unfold plastic wrap and invert on serving plate. (If frozen, defrost before adding topping). Spoon chutney over top. Sprinkle with green onions, peanuts and coconut. Serve chilled with crackers.
Preheat oven to 325°F. Butter a 3-quart shallow baking dish. In a large pot of water, parboil eggplant and zucchini until tender-crisp, about 10 minutes. Don't let them get smushy! Drain and reserve. While the veggies are cooking, heat a frying pan and lightly brown the bacon. Add onion and saute until onion is tender. Add the garlic and cook for another minute. Remove from heat and stir in the salt, pepper and wine. Pour bacon/onion mixture over the drained veggies. Add the breadcrumbs and cheese. Toss to mix. Spread evenly in the prepared casserole dish and dust with the paprika. Bake uncovered for about 30 minutes or until vegetables are tender and top is lightly browned.
Mix ingredients together. Chill 1 hour. Form into balls and bake at 350 degrees for 15 to 20 minutes. Notes: You can skip the garlic and thyme if you use Italian bread crumbs. Be sure to squeeze as much liquid out of the spinach as you can or they will fall apart. You can use a strainer and push it against the sides with you hands or a piece of cheesecloth and twist it tightly. I usually use the Kraft parmesan in the green can, but it works great with the fresh grated as well.
In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender. In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside. While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency. Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.
Combine beef and cornstarch in a large bowl; using your hands, rub to coat well. Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate. Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to a platter and serve.
Preheat oven to 350 degrees F. Crumb bread (or crackers) and combine with meat. Put remaining ingredients in blender and chop. Pour over meat and crumb mixture. Mix thoroughly. Pack into a loaf pan. Bake for 30 minutes.
Combine cottage cheese, tomatoe, yellow pepper, carrots, green onions and basil. Add lemon juice and seasonings. Toss to blend. place leaf lettuce on a tortilla and top with about 1 cup of cottage cheese and veggie blend. Roll and serve.
Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes. Add salt and pepper. Place edamame and corn in large bowl. Add the cooked mushrooms, cranberries and peppers. whisk together all the dressing ingredients. Pour dressing into bowl and gently toss together. Adjust seasoning to taste.
Soak the raisins for at least 30 min in lukewarm water. Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl. Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well. Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree. Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown. Serve the chicken with the plov rice and garnish with slices of lemon as desired.
Warm the jar of an electric blender with HOT water. Empty completely and dry. BE SURE butter is melted before you start,as this method requires FAST movements. Quick-Blend--egg yolks, lemon juice and salt. SLOWLY add melted butter in a steady stream. Turn blender off when the last drop of butter is added. May double, triple or more this recipe. Serve on Eggs Benedict, asparagus or broccoli.
Preheat oven to 425 degrees F. Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.
In a microwavable bowl, add the butter, sugars, syrup and condensed milk. Cook in microwave for 2 minutes. Remove and stir. Cook for another 2 minutes. Remove and stir. Cook for a final 2 minutes. Remove and stir, adding vanilla. Allow to cool SLIGHTLY. Then, begin adding corn pops cereal. The amount who will need depends on how much caramel you want coating the cereal. Add the mixture in spoonfuls to either greased muffin tins, or into muffin tins with liners. (Alternatively, you can just put them in heaping lumps on greased wax paper). Allow to cool & firm up. Enjoy!
Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle).
Mix ingredients for dressing in a bowl and set aside. Cook and drain pasta. Toss with 1/4 cup dressing. Add remaining ingredients to dressing in bowl and mix. Combine with pasta and chill before serving.
Preheat oven to 350 degrees. Trim crusts from bread. Blend the margarine and mustard. Spread on one side of each bread slice. Put 6 slices of bread, buttered side up, in an 11x2x2 baking dish. Combine chicken, cheese, red pepper, salt and pepper. Spread over bread slices in baking dish. Cut remaining 6 slices of bread diagonally. Arrange over chicken in baking dish, buttered side up. Combine soup and peas. Spoon over and around "sandwiches". Bake at 350 degrees for 25-30 minutes until center is hot. Lift out sandwiches to serve.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Cream butter, peanut butter, and sugars together. Add vanilla and eggs one at a time, mixing well after each addition. At a low speed add dry ingredients and mix until just combined, about 10 seconds. Add chocolate chips and mix as little as possible to evenly distribute. Chill dough if desired. Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown. Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES). Transfer cookies to rack to complete cooling.
Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat. Add Shrimp and continue cooking just until shrimp turn pink. Remove from heat and add lime juice. Set aside. Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds. Drain on paper towels and stack. Mix Jar of Salsa and can of Enchilada sauce in shallow bowl. Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom. Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce). Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish. Cover with foil and bake in preheated 325 degree oven approximately 15 minute. Meanwhile prepare CREAM SAUCE: Melt butter in sauce pan over medium to medium high heat. Wisk in flour and stir untill flour melts and mixture bubbles. Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce. Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired. Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.
In a large pot cook bacon until crisp. Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings. Saute the onions and celery in the pan drippings until soft, about 8 minutes. Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve immediately topped with bacon and shredded lettuce.
PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature. MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm. MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
Put all Ingredients into a Blender. Blend until all ice cubes are crushed (no more cubes or lumps). Pour and enjoy.
Preheat the oven to 350. Dump the ham, beans, and salsa into a 1 1/2 qt casserole dish Smother with the chips,cheese, and oregano. Bake for 30 min, until the cheese melts and the casserole is heated through. Top with sour cream if wanted.
Combine ingredients over cracked ice in cocktail shaker. Shake and pour into a glass. Lightly dust with cinnamon and swirl with cinnamon stick or straw.
Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer. uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250°F. Place the beans in a baking pot or casserole dish. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, the tomato juice, and 1 cup of water. Stir the beans occasionally while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste.
Place porcini, port and 1 cup water in saucepan. Bring to boil, then simmer for 5 minutes. Remove mushrooms and set them aside. Bring liquid to the boil again and boil again for a further five minutes or until reduced to 2/3 cup of liquid. Meanwhile finely chop the porcini mushrooms. Heat oil and butter in large fry pan. Add onion and fry over med heat 2-3 mintues. Add the garlic, reserved porcini and mixed mushrooms and thyme and cook for 2-3 minutes. Add 1/2 cup of the port liquid and the lemon juice and season well. Continue cooking until all the liquid has been absorbed, then set aside to cool. Once cool process til almost smooth. Place in serving dish and refrigerate for 1/2 hour. Once the pate has chilled, place the gelatine in small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze excess water out of gelatine and add to the port. Stir over low heat until the gelatine is completely dissolved. Allow to cool before carefully pouring the port jelly over the pate.
Preheat oven to 400 degrees. Mix flour, baking powder, cinnamon and salt in a large bowl. Mix cereal and milk in another bowl, let stand for 3 minutes. Mix in carrots, sugar, egg and oil. Add to flour mixture until moist (Batter will be lumpy). Stir in raisins. Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full. Bake for 25 minutes or until golden brown. Serve warm. STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.
In a medium pot set over medium heat, combine milk, water, macaroni, salt, and pepper. Bring to a low simmer, stirring frequently to prevent the macaroni from clumping and the milk from boiling over. Once the mixture simmers, reduce heat to low (it should continue simmering) and stir continuously until pasta is done to your liking, about 8 to 10 minutes. The macaroni will absorb the liquid while cooking, so stir in additional milk as needed, 1/4 cup at a time. Once pasta is done and the sauce is creamy, remove the pot from the heat and gradually stir in the grated cheddar, until smooth and melted. Taste and add more salt and/or pepper, if necessary.
In a pot with a tight-fitting lid (or rice cooker) combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook for 15 minutes. Remove from heat and let sit with lid on for 10 minutes.
SPECIAL EQUIPMENT: 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool. To make the madeleines: Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes. Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes. Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly. fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one. Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely. Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way. To make the glaze: In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve. Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden. Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.
Preheat the oven to 375 degrees. In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well. Place crust into 9" tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown. Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.
Scoop ice cream into 4 ice cream dishes. In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie. Enjoy!
Preheat oven to 375. Mix dry and wet ingredients in separate bowls except the corn and chile. Clean the chile, remove the seeds and dice them. Stir the two bowls of wet and dry ingredients together and add the vegetables last. Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.
Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill. Yield 9 servings @ 1 cup = 4 ww pts.
Put peppers in colander and sprinkle with salt. Let set 1 hour. Rinse. Put all ingredients except cheese in large saucepan and bring to a boil. Simmer 1 hour. Remove from heat. Cool. Spoon pepper mixture over cream cheese and serve with crackers or breadsticks.