HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together Craisins, vegetable oil, sugar, vanilla, milk, orange juice and eggs (& orange peel, if used, at this point) in a large bowl by hand. Stir in remaining ingredients until blended well. Place batter into well-greased loaf pans; dividing equally. Bake in a pre-heated 350 degree oven for approximately 45-60 depending on the size of the pans used. Loaves are done when toothpick inserted into the middle of the loaf comes out clean. Do not over-bake. Take out of oven and cool on a wire rack for 10 minutes before removing from pan. Loaves may be wrapped and stored in refrigerator for up to 10-days. Each batch makes two regular bread-pan size loaves OR five mini-loaf pan size (14.5cm x 8.4cm x 4.7cm by handi-foil brand).
Combine water and broth; set aside. Melt buter in a large nonstick saucepan Over medium heat. Add 1/3 cup shallots, cover and cook for 2 minutes. Add rice. Cook 2 minutes uncovered, stirring constantly. stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly. Adding salt and 1/2 cup broth mixture, stir until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly. Besure broth is absorbed before adding the next (about 20 minutes total). Stir in Gouda, cook just until melted. Stir in arugula or spinach. Cook just until spinach is wilted.
Cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente. Meanwhile, heat a large non-stick frying pan and when hot, add the salami and fry over a medium heat, for 4-5 mins or until crisp and the fat has come out the salami. Use a slotted spoon to transfer the salami to a plate. Return the pan to the heat, add the mushrooms to the salami drippings and saute over a medium heat for 6-8 mins stirring occasionally until nicely browned. Add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth. Drain the pasta in a colander and tip into the sauce with the salami. Cook over a low heat until the sauce has thickened slightly. Serve in bowls with plenty of Parmesan cheese on top.
Cream butter and sugar, add eggs and vanilla. Alternately add milk and flour. Bake at 350°F for 25 minutes. Do not over whip!
In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the. cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar. In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat. Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper. Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down. Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Saute the salmon fillets for 3 minutes. Transfer the. skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through. Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up. Spoon the tomato sauce on top and serve at once.
Peel and devein the prawns, leaving the tails intact. Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well. Cover and refrigerate for at least 2 hours. To make the capsicum mayonnaise, preheat the oven to 190°C Cut the capsicum into quarters and remove the seeds and membrane. Place on a baking tray with the garlic and drizzle with the olive oil. Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt. Place in a plastic bag until cool, then peel the skin off the capsicum and garlic. Place in a food processor with the mayonnaise and process until fairly smooth. Place in a bowl and stir through the lemon juice. Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke. Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked. You may need to do this in batches depending on the size of your pan. Serve the prawns with the mayonnaise and a wedge of lime.
Preheat oven to 400F degrees. Place oven rack in middle position. In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs. Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan. In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan. In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini. Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini). Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.
Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside. In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside. Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno. Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine. Set aside for about 1 hour to allow the flavors to blend.
Preheat the oven to 375°F In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic. Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper. Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool. Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat. Remove from the heat and let cool. In a food processor, pulse the chicken with the roasted vegetables until a puree forms. Season the puree generously with salt and pepper. Melt the butter in a large skillet. Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned. Stir in the chicken puree. Gradually add the milk, little by little at first and whisking constantly until it has all been added. Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes. Season with salt and pepper and let cool to room temperature, about 1 hour. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes. Cut the ropes into 1 1/2-inch pieces. In a shallow bowl, beat the eggs. Spread the bread crumbs in another shallow bowl. Dip the croquettes in the egg, then coat all over with the bread crumbs. Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute. Transfer the croquettes to paper towels to drain and serve piping hot.
Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees. Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake. Down to bottom. Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees. Test with a tester, should come away clean. When done remove from oven Place onto a cooling rack. Cool completely When cool glaze with a coffee glaze over the top and over the sides.
In a small shallow bowl, whisk together the oil, garlic, salt, pepper, and sugar with a fork. Add the Dijon mustard and whisk vigorously. Add the tablespoon of white balsamic vinegar and the 2 tablespoons fresh lemon juice, and whisk again. Use immediately. Drizzle over fresh salad greens or wafer thin cucumber slices. Also great drizzled over grilled halibut or sea bass.
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid. Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered. Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill. Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered. Drizzle lamb with marinade and serve with tomatoes. Cooks' note: Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).
Place fruit in a dessert dish. Blend sour cream and brown sugar in a small bowl. Spoon over fruit.
Place chicken in a 13 x 9 inch baking dish or a large, clean Ziploc bag. In a small bowl, combine the ketchup, maple syrup, liquid smoke, vinegar, mustard, salt and pepper. Mix well. Add ketchup mixture to the chicken and stir well to distribute ingredients. Marinate chicken overnight or at least 4 hours. Preheat oven to 350 degrees. First place half of the onion slices on bottom of baking dish, followed by the marinated chicken, then arrange the remaining onion slices on top. (The chicken can also be grilled). If baking in oven, place aluminum foil over chicken so that the chicken does not burn due to the high sugar content. Remove foil last ten minutes of baking. Bake about 50 minutes to one hour.
Sift together the flour, soda, ginger and salt. Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter or bacon fat. Gradually add the dry ingredients, beating until well blended. Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan. Bake at 350 F. for 30 to 40 minutes, or until cake pulls away from the sides of the pan. Remove from the oven and let it cool. Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency. Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts. The Canadian Cook Book.
Spread half a tablespoon of olive oil on the bottom of a baking pan. Arrange cod fillets in pan evenly. Sprinkle with salt and pepper. Layer onion and tomatoes over fish. Distribute garlic, capers, olives and beans over the tomatoes. Drizzle remaining half tablespoon of olive oil over the top. Bake in 350 oven for 30 minutes.
Unroll dough on 10x15 cookie sheet. Press to seal seams. Bake at 375* for 9 minutes. Cool completely. Mix filling ingredients Spread on dough. Sprinkle with finely chopped brightly colored vegetables.
The original directions say to put all ingredients in a resealable bag and shake. I just dumped the nooch in the bag with the chips, shook it, then mixed the spices together, dumped them in the chip bag, and shook it. Try not to eat the whole bag.
Rinse the chicken well and pat dry; remove any excess fat. In a skillet, melt 1/4 cup butter; saute the onion, celery, and mushrooms until tender. Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth. Stir until the stuffing is thoroughly moistened. Loosely stuff the chicken with the dressing. If you like, truss the chicken to keep its shape. Put the remaining dressing in a lightly oiled crock pot. Place the chicken on top of the dressing. Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes. Cover and cook on low setting for 8 to 10 hours.
Fry garlic and onion in hot oil until soft. Add meat and cook until crumbly. Drain oil. Mix in salt, pepper, spices, tomato sauce, tomato paste and water. Simmer uncovered for 45 minutes. In a shallow 9x13 inch pyrex dish, put a thin layer of sauce. Layer in half the noodles, sauce and top with half the cheese. Repeat layers ending with mozzarella cheese. Bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving. Cut into squares.
Set oven to 350°F. Grease a 9-inch baking pan. For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside. Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using). Pour the batter/mixture into prepared baking pan. Bake 35-40 minutes, or until the cake tests done. Cool on wire rack. For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended. Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious! Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.
Add olive oil, pork, peppers and onions in a large pot and stir fry until pork is done, stirring frequently. Add tomato sauce and 2 cans of water (approximately 3-4 cups). Add all spices, lemon juice, and bouillon cube and stir. Bring to a boil. Add green beans and northern beans and stir. Lower heat to low, cover with lid and simmer for 2 hours stirring often in between.
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired. Make a gift card to attach as follows:. WHITE CHRISTMAS CHERRY BARS. Preheat oven to350 degrees F. Empty contents of jar into medium bowl. Stir in:. 1/2 cup (1 stick) butter or margarine, melted. 1 large egg. 1 teaspoon vanilla extract. Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to 22 minutes, or until bars are light golden brown and center is almost set.
Place all ingredients (except last 3) into a large saucepan. Bring to a boil, stirring frequently. Add cooked and drained pasta along with shrimp and crab meat. Cook for one minute. Stir in grated cheese. Simmer until all cheese has melted (about 2 additional minutes).
Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown. Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder. Rub the mixture onto steaks and refrigerate 2 to 4 hours. Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce. While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary. Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks. Method for Wild Rice with Asparagus Tips. Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus inches So I use the stems the next day so as not to just waste them. Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain. Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice. To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.
Mix undrained pineapple with dry Jell-O. Fold in one package mini-marshmallows. Cover and place in refrigerator overnight. Next day, add shaved buttermints, whipping cream/Dream Whip and optional nuts to mixture. Pour into 9x13 pan and freeze.
Soak the clams in cold water for an hour to help remove any sand or grit inside them. Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot. Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes. Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened. Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry. Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice. Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside. Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika. Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar. Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill. Preserved lemons keep, chilled, up to 1 year.
Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese. Heat the oven to 450 degrees F and bring a large pot of water to the boil. Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute. Drain all the vegetables and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese. Bake for 20 to 25 minutes until the topping is golden and crisp. Serve straight from the oven.
Slice sausage 1/4" thick. Cut pork into 1" cubes. Don't cut too small or the pork will fall apart. Cut onions, peppers, celery and garlic; again, not too small. In a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp. Brown sausage and remove; set aside, leaving grease in pot. Add pork and brown. Return sausage to pot and lower heat level to medium. Add onions, celery, peppers, garlic and green onion and stir well. Cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min). Add salt, black pepper, lemon pepper and cayenne pepper to taste. A good measurement is to sprinkle a light layer of each across the pot. You can always add more seasoning later if it's not enough. Add both cans of tomatoes; set one can aside to measure water and rice later. Use tomato can to fill pot with water. Fill until water level is 1" above meat. Count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. Save one can for measuring rice. Bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically. During this step, you can measure your rice. Using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. Set aside the rice until later. Check taste for additional seasonings. Keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side. You can skim some of the grease off the top of the jambalaya. Turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. Reduce heat, cover, and simmer for 15-20 minutes. Remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and ENJOY!
Thinly slice the cucumbers. Peel and thinly slice the onions. In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain. In a large saucepan, combine the sugar, cornstarch, turmeric, ginger and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions. Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on. Process in a boiling water bath canner for 15 minutes.