HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use doubled, heavy aluminum foil cut into large 2 foot rectangle. Spray foil with cooking spray. Dust foil with a pinch of each seasoning. Place equal portions of the fish fillets on foil pan. In a saucepan, melt margarine. Add lemon juice, honey, salt, pepper, and spices. Stir to blend well. Fold the foil around the filets like a pan side to keep juices from draining. Crimp corners of rectangle to seal. Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning. Place on medium hot grill. DO NOT TURN THE FILETS WHILE COOKING! Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes. Remove foil and grill for 4-6 minutes more until top of fish is firm. Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire. USE CAUTION AND AVOID FLARE UPS! Check filet bottoms with spatula. Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust. Fish should flake easily when done. Remove from foil with non-stick spatula. Serve filet slices with honey mustard dressing drizzle.
Bring chicken stock to a boil. Add the shredded chicken and simmer for 30 minutes. Saute onion and barbecue seasoning in oil until tender. Add onions, potatoes, tomatoes, and remaining seasonings to the soup. Cook until potatoes are tender.
In a 9x13 pan prepare yellow cake according to package directions. While the cake is cooking, put the can of pineapple (including syrup) in a small sauce pan. Add 1 cup sugar to the pineapple and cook over medium heat being careful not to brown the pineapple. In another small saucepan heat the cream cheese and 1/2 box of powdered sugar. When melted and heated it should resemble an icing. More powdered sugar may be added to achieve the desired look. Remove cake from oven and punch holes all over with the handle of a wooden spoon or similar instrument. Pour the hot pineapple mix over the top of the cake. Let it absorb into the cake. Drizzle the icing mix over the cake. Top with chopped pecans if desired.
1. cut the Treet into slices and fry in a pan. 2. prepare the lasagna according to the directions on the box. 3. mix the Treet, lasagna, and sauce together.
Heat pan on medium with about a teaspoon of oil. Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended. Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom. Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over 1/2 the omelet and allow to cook until you're able to flip the empty half over onto the half with "goodies". A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it. Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don't burn your omelet. Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!
Place sugar in blender and blend for 30 seconds. Add lime and rum. Blend for 1 minute or until sugar has mostly dissolved. Add frozen strawberries. If you have a blender with lower horsepower, you may want to partially thaw the strawberries before adding. Blend on your ice-crushing speed until the strawberries have been pureed. Add two cups of crushed ice and blend on the crushing speed until all ingredients are fully broken down and incorporated. This is a very versatile recipe. I have experimented with less rum and more rum, more and less sugar, and added a tiny bit of water when I wanted a thinner drink. This is how I prefer it, but don't be shy about adjusting alcohol and sugar to your personal preference. ENJOY!
Fill the glass with the crushed ice. Pour the Creme de Cacao over the ice, followed by the Advocaat. Slowly add the soda. Stir.
Fill a gallon size Ziploc bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into a pint size Ziploc bag, and seal it. Place the small bag inside the large one and seal again carefully. Shake until mixture is ice cream, about 5 minutes. Cut off a corner of small bag, squeeze into bowl or cone and enjoy! Kids can add mix-in's (m&m's, etc) before they shake for an extra special treat.
Preheat oven to 350°F. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside. Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended. Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough. Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam. Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.
Combine water or broth and soy sauce in a medium bowl. Add cornstarch and stir to dissolve. Add ketchup, hoisin sauce, garlic, and pepper flakes and stir well. Add chicken and stir to coat. Cover and let sit for 20-30 minutes. Add 1 tbsp oil to a large skillet. Heat skillet to medium-high heat. Add chicken mixture and vegetables as desired. Cover and cook 20 minutes, or until chicken is no longer pink. Stir occasionally. This is best served over hot white rice.
Cut off bases on Asparagus and boil in water in sauce pan for 10 minutes. Pre-heat oven to 400. Cover cookie sheet or 9 x 11 pan with aluminum foil, lie Asparagus stalks on foil - season with pepper. Cover with slices of Brie, season with pepper. Cover Brie with diced cheddar, season with pepper. Cover Cheddar with grated mozzarella, season again. Place pan in oven for 10 minutes or until cheese is melted. Turn oven setting to broil and leave in for a few minutes until cheese is beginning to brown, around 5 minutes. Serve hot.
Sift cake meal and potato starch together and set aside. Add oil and vanilla to egg yolks. Add sugar and salt while beating. Continuing to beat, add orange juice alternately with sifted dry ingredients. Beat some more until creamy. Beat egg whites until stiff, and fold into egg yolk mixture. Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F. for 50-60 minutes. (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).
Place roast in a slow cooker. In a bowl, mix together remaining ingredients. Pour over the roast. Cover and cook on low for 8 hours or until meat is tender.
Rinse and dry salad greens. Divide the greens and rest of the ingredients equally on four plates. Whisk together vinegar, oil, salt and pepper and drizzle on top of salad.
Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag. Make several slashes through fat shell of roast. Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours. On the day you plan to cook, let roast in marinade bag come to room temperature. Preheat gas grill to 450°F. Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt. Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning. Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached. Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.
Cut the stems off cilrantro and cut the lime in half. In a Food processor or blender combine (10oz) Tomatoes and green chilies,Piece of garlic clove,Cilranto with out the stems and salt also add prefered vegetables if youd like. Squeeze the juice of one half lime into the food processor. Blend or Process for as short or as long as you would like depending on how chunky you would like it.
Heat oven to 400 degrees. Mix sugar with salt. Mix sugar mixture with coconut. Mix in eggs. Butter one large cookie sheet. Drop by tablespoonfuls on cookie sheet and shape like small haystacks. Bake at 400 degrees for 15 minutes. Cool 5 minutes then remove from sheet. NOTE: Before adding any spices to this recipe, if you have never had these before, you should make them plain like the recipe is first then decide if you want to add any thing else. We like them the way they are. You may be surprised at the flavor as they are. Recipe does not include cooling time.
Preheat the oil in a deep pan for deep-frying (CAUTION: Hot oil can be dangerous, do not leave unattended). Dip the goats' cheese in the flour, then the egg and then in the thyme breadcrumbs. Place in the fridge to chill for ten minutes. Meanwhile, deep fry the rocket for 30 seconds and drain on kitchen towel. Deep-fry the crumbed goats' cheese for two minutes or until golden. Drain on kitchen towel. Serve the goats' cheese with the rocket scattered around the plate.
Cook meat, add onion, celery and poblano about halfway through. You may have to a dd a little oil if it starts to stick. Add salt and pepper to meat so it will not be bland, we are building flavors here. Add garlic near the end, be careful not to burn as it will be bitter. Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well. Cook over medium heat for a minute or so. Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using. Cook down for 15 or 20 minutes. Add rinsed beans and corn (with juice). To make this a soup: Add 2 more cans of stock. Top with green onion, cheese and sour cream.
Heat oven to 350 degrees. Coat 13x9x2 baking dish with nonstick cooking spray. In a medium size bowl, mix flour walnuta nd butter. Pat into prepared baking dish. Bake at 350 degrees for 15 minutes. Cool. In a bowl, beat cream cheese and sugar until smooth. Mix in 1/4 of the whipped cream. Spread over cooled crust. Prepare puddings according to directions on the box. Spread devil's food pudding over cream cheese layer and top with 1/4 whipped cream. Layer remaining pudding on to of that, and spread reaminig whipped cream on top. Sprinkle with nuts and chocolate shavings. Chill at least 2 hours or overnight.
Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes. Whisk yolks and sugar in medium bowl until thick. Whisk half and half with vanilla bean into yolk mixture 1 TBLS at a time until the eggs warm up to prevent cooking. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, about 2 hours. Then cover and chill until you use it, can be made 1 day ahead. Cover; chill. Remove vanilla bean before using - you can rinse dry it and add it to a jar of sugar for vanilla sugar. Note - some people like warm custard sauce over cake - just cool to your prefered temp and frig any leftovers.
Preheat the oven to 300 degrees F. In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended. Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket. Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork. If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees. Remove from the oven and place the brisket on a sheet of heavy foil. Pour the sauce into a bowl, cover, and refrigerate. When the brisket is cool, wrap in foil and refrigerate. Remove solidified fat from the sauce and discard. Slice the brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour the sauce over the meat and heat in the oven until hot and bubbly. Serve to thankful guests.
Thread chicken onto skewers. Place in a ceramic dish. Combine pesto and 1 1/2 tablespoons oil. Spoon over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits. Preheat barbecue plate on medium heat. Place a piece of baking paper on barbecue plate. Barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through.
In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
Combine mustard, apple juice and 4 tablespoons of cider vinegar in a large bowl, as the marinade. Slightly score the sausages, creating more surface area for the marinade. Marinade the sausages until coated or leave them overnight. Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side. Once they have marinated, place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place. Wait until they have coloured (5 minutes), then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes). Add vegetable oil to pan then thinly slice the onion. Add flour, a teaspoon of garlic granules, cayenne pepper, cracked pepper and some salt to a bowl and mix in the onions to coat. Place the onions into the pan to fry. For the Alabama white sauce, add mayonnaise, horseradish, Worcestershire sauce and remaining garlic and vinegar into a bowl and stir. Toast the buns then assemble and serve.
Whisk cream and mustard until slightly thickened. Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right). Let stand at room temperature for at least 15 minutes before serving.
In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender. Add sugar and bring to a boil; boil for 2 minutes. Stir in pie filling. Remove from the heat and let cool for 10 minutes. Add jello and mix well. Place in sterilized mason jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 15 minutes. Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.
Preheat oven to 350°F Sprinkle chopped pecans and chocolate chips over bottom of pastry shell. In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell. Arrange pecan halves over top of pie. Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack. Refrigerate any leftover pie.
Grease a 9x13 inch pan and place frozen dough in pan. Sprinkle pudding, pecans, brown sugar, and butter on top of frozen dough. Place in COLD oven, and leave in oven overnight. DO NOT OPEN THE OVEN DOOR. In the morning, turn on oven to 350 degrees, and bake for 20 minutes, or until done. Turn out on foil immediately.
In a saucepan, add the beef, onion, and garlic; cook and crumble up the meat until the meat is not pink; drain. Add in the ketchup, pickles, salt, pepper, and hot sauce; stir and heat through. Add in cheese; stir to combine. To serve immediately: spoon 1/3 cup mixture into buns and serve. To freeze and serve later: Fill buns with 1/3 cup mixture; wrap individually in heavy-duty foil; seal tightly; will freeze up to 3 months. To use frozen sandwiches: Bake at 400° in foil for 30-35 minutes or until heated.
Heat 2 inches of vegetableoil in a large pot or deep fryer, until a deep-fry thermometer registers 360 degrees. Mix together ricotta chesse, 11/2 c breadcrumbs and garlic powder. Roll cheese about the size of golf ball, toss in remaining 1/2 c breadcrumbs. Carefully place in oil. Fry a few at a time, about 1 minute 30 seconds. Drain on aplate lined with Viva towels. Let cool and eat away. These are sooooooooo good and filling. Dip in tomato sauce, if desired.
Boil water, add in pasta. Meanwhile, crumble and brown the Sausage over medium high heat, drain when done and return to pan. Add the pasta to the sausage, then add in the Alfredo Sauce. Heat through and serve!
Preheat oven to 375°F Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls. Tip: you can also roll them in coconut.
In a large saucepan or small soup pot, brown onions in butter until tender. Add all other ingredients including cooked and shredded beef. Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours. (I can't vouch for the crock pot method, but stovetop works just fine!). Serve on buns or rolls.
In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy). Process until the consistency of chopped liver. Spread the reserved onions on top and chill. Best made the day before serving.
Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool. Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.
Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later. After mixed well, gently fold in oranges. Bake in a 9x13 pan at 350 degrees for 40 minutes or until done. Cool completely! Mix remaining four ingredients and spread over cake. Refrigerate for one hour and serve cold.
Add water to a large pot, place on stove and turn on high. Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince. When the water boils, add the shell macaroni. Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium. Drop ground beef into large frying pan on medium heat. When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand. When the macaroni is done, add it to the pasta sauce. When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.). Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.
In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours. Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute. Serve immediately, while nice and hot!
In a large pot bring chicken broth to a boil on high heat. Stir in Orzo; cook approximately 10 minutes until tender but slightly firm. Stir in Spinach, salt and pepper to taste. Cook approx 5 minutes. Add in beaten egg to soup stirring constantly. Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
Use glass containers with tight fitting lids. Make sure they are clean. Wash, stem, and crush the strawberries and the pineapple and place in saucepan. Slowly sift in a package of pectin and stir vigorously. Then set aside for 30 minutes. After 30 minutes, add the corn syrup and mix well. Add sugar very slowly. Turn heat to low and cook just until sugar is dissolved. Once sugar is dissolved fill your jars up to 1/2 inch from the top. Wipe the edges clean and cover with lids and let rest overnight. Place your jars in the freezer for up to a year or store in the the fridge for up to a month.
Combine all ingredients except sour cream in greased 3 1/2 to 5-quart slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream or cream cheese the last hour of cooking.
Lightly oil a large baking sheet. On a work surface, roll pizza dough out into an 8 x 14 rectangle. Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 minute Meanwhile, preheat oven to 450°. After final rising on baking sheet, make dimples in dough with finger tips. Brush on 2 Tbsp olive oil; then add mixture of: lavender, rosemary, garlic, and olives. Press into place, sprinkle with coarse salt and black pepper to taste. Bake 12 - 15 minutes or until golden brown. Cool on wire rack. Cut into pieces to serve. Enjoy!
Strain the tomatoes using a strainer. Make sure all liquid is out. Mix shredded chicken, tomatoes, cheese, and onions. Lay out 4 of the tortillas. Spread a thin even layer of the mix over the tortillas - making sure to cover the entire tortilla. Cover each with extra tortilla. Using non-stick pan, lightly brown on both sides, making sure cheese melts. Slice into 4-6 pieces and serve with sour cream, salsa, pico de gallo, salad -- We use this as a meal, but if you want to use it as appetizers, substitute the burrito-sized tortillas with 16 taco-sized. Spread the mixture over 8 of them and top with the other 8. Slice into 4 pieces.
Separately, soak the rice and the beans. You can start them in the morning, and they'll be ready to finish preparation by the evening. Grind the rice with water, until it is a smooth paste. You can use a blender or food processor, adding just enough water to cover the rice. This grinding may take several minutes. Grind the beans with just enough water to keep the paste from fluffing before it is ground. Combine both pastes, the salt, and the yeast in a large bowl. Cover and leave overnight in a warm place to rise. Lightly oil and heat a griddle. Pour several spoonfuls of batter onto the griddle. When the first side is lightly browned, flip to brown the other side. Serve warm or cool, plain, or with jelly or salsa.
Split rolls. Spread bottom and top with sauce. Place ham and cheese on rolls. Place in pan and wrap in foil. Bake 10 minutes at 400 degrees. These freeze well. Bake frozen rolls 30- 40 minutes at 400 degrees.
1. Place all ingredients in blender. 2. Blend until smooth adding more milk if needed. 3. Enjoy!
Prepare spinach according to package directions. Drain well. Melt margarine. Add mayonaise to margarine; stir to blend. Combine mayo/margarine with drained spinach. Put in ovenproof casserole dish. Sprinkle with Parmesan cheese. Heat in 350 oven for 20-30 minutes, or in microwave on high for 2-3 minutes.
Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle. About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),. I serve with a pat of butter and a spoonful of cherry or other preserves.
In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice. Stir well. Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir. Serve immediately.