HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside. Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer). Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.
Beat egg yolks until lemon colored; add sugar slowly a tablespoon at a time. Add vanilla and gradually, the flour. Fold in egg whites which have been beaten until stiff. Bake in preheated oven at 350 degrees for 35 minutes in greased pan. Let cool 10 minutes; remove from pan.
Mix all ingredients together Place steak in plastic ziploc bag or non-reactive dish (glass or plastic). Pour marinade over steak. Marinate in the fridge 8 hours or overnight. Grill or Broil steak as usual.
Toast the muffins. In a bowl, beat the eggs, milk, slat and pepper. In a large nonstick frying pan, heat oil over medium-high heat. Pour in the egg mixture. With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min). Remove from heat and stir in cheese until melted. Place egg mixture on top of each muffin half. Top with sour cream and salsa.
toast spices and seeds in hot oil. add onions stirfry until par cooked. add remaining veggies. stir in veggie stock powder, mango achar, soy sauce and peanut butter. add water and simmer until sweet potato is soft, adding more water if required. stir occasionally to prevent sticking to pot. add salt to taste. serve on a bed of basmati with fruit chutney as a condiment.
Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown. Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened. Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil. Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.
Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose. If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt's is a very mild chili powder, so if you can't find it, try to substitute with the mildest you can find.
Combine all ingredients in a sauce pan and heat over medium heat. Stir till sugar is dissolved. You can strain this through cheesecloth for a clearer syrup, or leave the spices in it.
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil. Add and saute one minute more: thyme and marjoram. Add the stock, lentils, salt, parsley, and tomatoes. Bring to boil, then cover and reduce heat. Let cook until lentils are tender (about 35-45 minutes). Add the sherry and allow to cook for just a few minutes more. Top with cheese to serve.
Preheat oven to 350. Cut sausages into bite size rounds, about 1". In casserole dish, mix together brown sugar, taco sauce and Southern Comfort and stir until sugar is dissolved. Toss in kielbasa pieces and bake for approximately 30 minutes uncovered then another 30-45 minutes covered, stirring every 15 minutes until sauce is thickened and coats kielbasa. If necessary, bake longer. Remove from oven and allow grease to settle. Spoon off excess grease and serve warm as an appetizer.
Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top. Seal with lids and set the jars in a pot of hot water bath for 20 minutes. Label and store in a cool dark place for 3 weeks at least for flavors to develop. Makes 8-9 1/2 pint jars.
place shredded cabbage in a lightly greased 2 quart casserole dish. In skillet cook turkey until browned and no longer pink in color. Add chopped onions;stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey. Place turkey rice mixture over cabbage in casserole dish. Combine tomato sauce, garlic, and oregano, pour over cooked turkey. Cover and bake 350 about 1 hour.
Line a greased baking pan with wax paper. in a large bowl combine the cake mix, water and eggs. beat on low speed for 30 seconds. pour into prepared pan. bake at 350 for 14 minutes or until cake springs back when lightly touched. cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar. peekl off waxed paper. roll up cake in the towel jelly roll style and cool completely on a wire rack. in a small bowl beat cream cheese until fluffy. add ricotta cheese, confectioner's sugar, vanilla and cinnamon. beat until smooth. stir in chips. unroll cake spread filling over cake and re-roll.
Combine crushed cornflakes, cheese, salt & pepper. Set aside. Beat egg in seperate bowl and dip pork chops in egg mixture being sure to cover both sides. Dip chops in cornflake mixture evenly coating both sides. Place chops on a foil lined pan and bake in oven at 350F for about 45 minutes. Do not turn or flip chops while cooking.
Preheat oven to 400 degrees. Cook macaroni according to package directions; drain. In 2-quart casserole dish, combine soup, milk, chives, mustard, and hot pepper sauce. Stir in macaroni and cheese. Sprinkle with bread crumbs. Bake 25 minutes or until hot and bubbly.
Grill Ham 20 - 25 minutes over medium-hot coals. Combine all other ingredients; mix well. Baste ham steak with sauce while it cooks.
Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed. Allow to cool to room temperature. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter. Place a rounded desert spoon of the cool filling onto centre of each pastry disc Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal. Turn over, then press gently with a rolling pin to flatten the cakes - the fruit should just show through the top layer of pastry. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray Brush with milk and sprinkle with a little extra Demerara sugar Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges Place on a wire rack and allow to cool.
Heat oil in a large saucepan. Cook onions 5 minutes, at medium heat, until lightly golden. Add ground beef and keep cooking 8 to 10 minutes, while breaking it with a fork, until no more pink. Add cabbage and keep cooking 4 to 5 minutes. Add tomatoes, tomato juice, soy sauce, oregano, basil, italian seasoning and tabasco. Add pepper to taste. Keep cooking 10 minutes, stirring from time to time, until the cabbage is cooked. (I let mine cook maybe 30 minutes, maybe it all depends on the size of the cabbage).
*After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center. *Add a 1/4" thick x 2" long slice of Brie cheese on top of the preserves (approximate sizes). *Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary. *Place on sheet pan sprayed with Pam cooking spray. *Brush top with egg wash. *Cook for 22 minutes at 350 degrees or until golden and crispy. *Serve warm.
Saute onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and saute for 3-4 minutes until the onions soften. Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish. With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper. Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture. Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.
Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper. Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use. Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender. Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat. Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.). Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat. Meanwhile boil, steam or microwave broccoli until just tender. Serve stew accompanied with broccoli. Carb Tip: goes well with creamy polenta or mashed potato.
Make tart shell:. Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together. Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes. Preheat oven to 375°F with rack in middle. Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes. Make filling while tart shell cools: Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly. Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff. Assemble tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart. Cooks' note: Tart shell can be baked 1 day ahead and kept at room temperature.
Heat oven to 400°F Spray bottoms only of 12 regular-size muffin cups with cooking spray. Crush cereal. In large bowl, stir together cereal, flour, brown sugar, cinnamon, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until golden brown.
Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves.
Place in order of recipe in 1 qt dish. Do NOT stir. Microwave on high 10 minutes. Serve with vanilla ice cream if desired.
In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling. Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.
Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour, or up to 2 days. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups. Place tequila and basil in a glass pitcher and crush with a wooden spoon. Stir in watermelon juice and triple sec. Place watermelon "ice" cubes in glasses. Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.
In a medium bowl, combine first 3 ingredients. Fold in Cool Whip. Spoon into individual dessert bowls, then refrigerate for at least 2 hours. Before serving, garnish with lemon slices, if desired.
Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate. In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center. Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon. Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred. While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown. Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine. Stir in chicken broth and 1/2 cup water. Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.). Taste and season with salt and pepper. To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute. Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla. Next, add 1/4 cup shredded cheese. Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken. Bring one side of the tortilla over the top of the filling, tuck in and continue to roll. Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce. Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro. Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
Heat oven to 375 degrees F. ShackSauce: In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne pepper. Refrigerate until ready to use. Mushroom Stuffing: Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes. Mushroom Filling: Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture. Mushrooms Breading: Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside. Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while forming burger patties. Form burger patties: Form hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate. Mushroom Frying: In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain. Cook Burgers: Heat a large cast iron skillet over medium-high, working in two batches place patties in skillet; using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using the spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to a baking sheet. Repeat the process with the remaining burger patties. Dividing evenly, top bottom buns with cheeseburgers, fried 'shrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside. Preheat oven to 375°F Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is crisp-tender. Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use cooking spray or sprinkle with water to soften and lower fat). Place a thin layer of veggies on the bottom of a greased 9x13 inch baking dish. Top with a layer of 4-5 corn tortillas and then a layer of tomato sauce. Add half the remaining veggies, half the chiles, 1/2 cup cream, half the chicken and 1/2 cup cheese. Repeat the layers, finishing with the cheese. Bake uncovered until the cheese begins to melt. About 10-15 minutes.
Remove any fat or gristle from the chicken. Cut the chicken on the bias into 1/4-inch-thick slices. Place the slices in a glass baking dish. In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper. Pour the marinade over the chicken, turning it in the sauce until it is well coated. Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight. Soak 8 10-inch bamboo skewers in cold water for 20 minutes. Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each. Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through. Arrange the skewers on a platter and serve chicken at once.
1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!) 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove) Process jars using the direction for Jelly on your Pectin package.
Crumble mixture together just until dough forms. Reserve and crumble 1/4 to 1/3 dough. Press remaining dough in 9" pie pan. Bake at 375 degrees for 12-15 minutes. Bake crumbs 10-12 minutes on cookie sheet. Fill with desired filling. Sprinkle crumbs over top.
Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
Brown hamburger with onion and celery. Drain. Cook pasta in dutch oven while browning hamburger. Add green beans and corn during last 3-5 minutes. Drain. Return pasta to dutch oven and add hamburger mixture. Add salt, pepper, chili powder, sugar and water. Heat through. Serve with shredded cheddar cheese (optional) and crusty french bread.
Sift together flour, baking powder and salt. Mix the margarine, sugar, egg and vanilla until creamy. Blend in flour mixture. Chill 1 hour or until easy to handle. Preheat oven to 350 degrees. Shape into balls using level tablespoon of dough. Mix nuts with the 2 teaspoons cinnamon. Roll balls in nut-cinnamon mixture. Place on greased cookie sheet 2 inches apart. Bake 12 minutes.
Add salt to the water and bring to a boil. Add the cornmeal to the water slowly and stir rapidly for about 3-4 minutes. Remove from the heat. Preheat the oven to 350. In a small baking pan pour the oil. If using ricotta and feta, combine into a smooth mixture. Make one layer of cornmeal mush. Cover with layer of cheese. Continue this until you are finished with ingredients. Finish with the cheese. Bake at 350 for about 10 minutes. Serve hot with sour cream or yogurt.