HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder. Sear the roasts over medium high grill, 5 minutes per side. Cut the roasts into 1 inch cubes and place in crockpot. In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels. Crumble bacon into small pieces and add to crockpot. Drain off almost all bacon drippings and return skillet to heat. Add onion and garlic to skillet and saute over medium high heat for 5 minutes. Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder. Set on low heat and simmer 6 hours, stirring occasionally.
Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub). Rub well into meat and marinate preferably overnight. Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes). Stir in meat and bring to a boil. Add bay leaf. Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce. Add salt to taste. (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).
Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt. For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water. For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt. For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.
Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream. Pour 1/2 cake mixture into well greased Bundt Pan. Mix brown sugar and cinnamon and put on top of cake batter. Add pecans. Pour the remaining cake batter over the pecan layer. Bake at 350 for 1 hour. Cool cake and then glaze. GLaze. Mix all glaze ingrediants together. Pour over a cood cake.
For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 1/2 inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain. Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees. Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon. Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving. For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water 1/2 teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour. Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.
Bring milk to a boil and gently stit in grits. Stirring to keep from lumping. Cook until thick, stirring constantly. Add butter or margarine; stir until it melts. Stir in salt and well beaten eggs Pour into well greased 9 inch oven proof dish. Bake in preheated 400 degree oven until top is browning and bread rises, about 30 minutes. ( It should look something like corn bread ). Cut into wedges and serve.
Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 Minute stirring constantly. Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly. Add salt and cheddar cheese, stirring till cheese melts. Place sliced chicken on toast and cover with sauce. Sprinkle with crumbled bacon and grated parmesan cheese. Bake at 400 degrees for 10 minutes.
Preheat oven to 350 degrees. Mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray. Mix together topping ingredients, and sprinkle evenly over casserole. Bake for 25 minutes or until topping is slightly browned.
Preheat oven to 375°F. Pour melted butter into a 9x13 pan. Line with asparagus, alternating tips. Sprinkle with onion, celery, cheese bread crumbs and tomatoes. Season with thyme, oregano, basil and salt and pepper. Cover and bake for 45 minutes or until tender.
Preheat oven to 400 degrees F. Combine cornmeal, flour, baking soda, baking powder and salt in a mixing bowl. Combine the buttermilk and 2 Tbs. of the oil in a large measuring cup or small bowl. Add the eggs and beat until just mixed. Pour over the dry ingredients and mix well. Add the cheese, corn, onion and sage and mix well. Place remaining oil in a 9-inch square baking dish. Place dish in the oven and heat for 2 minutes. Remove dish from oven and swirl the oil around to coat the interior of the pan. Pour batter into pan and bake for 40 minutes or until bread is crusty and browned. Let bread stand for 5 minutes before slicing into squares. Serve hot with butter, if desired.
Preheat oven to 400°F. Cut top 1/4-inch garlic head and wrap head in foil. Roast garlic 40 to 50 minutes, or until very soft, and cool. Squeeze roasted garlic from head and reserve. 3In a 4-quart saucepan cover potatoes (unpeeled) with water by 2-inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander (do not peel). Transfer potatoes while still hot to a large bowl and add butter. With an electric mixer on low speed mash slightly. Beat in sour cream, buttermilk, chives, and oil until combined well. Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.
Wontons: Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside. Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro. Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month. To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm. Dipping Sauce: Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.
Mix flour, brown sugar and soft butter until crumbly. Mix in pecans. Press into 13" x 9" pan. Bake at 350 for 15 to 20 minutes. Beat cream cheese, vanilla and brown sugar. Add flour and eggs. Blend. well. Pour over baked crust. Sprinkle with butterscotch chips. Bake at 350 for 15 to 20 minutes. Drizzle with 1 ounce unsweetened chocolate, melted. Store in refrigerator.
Combine all ingredients in slow cooker. Cover and cook on low 8 to 10 hours.
Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes. Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade. Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce. Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.
Prepare this salad right before you eat it. Toss all ingredients together. Voila! The best and guilt-free pear and almond salad!
Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas 1/2 for 10-15 minutes. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
Preheat oven to 350°. Spray muffin tins with cooking non-stick spray. Mix together all ingredients. Form meat balls the size of muffins and place into muffin pan. Bake for 30 minutes or until each are done in center. Serve with your favorite sauce or gravy.
Combine the sugar, baking powder, salt and flour. Work butter in with hands or a pastry cutter, add the egg and milk together with the cherries, stir until just moist and holding together. Turn dough onto a lightly floured surface and flatten it into a 2" high circle. Cut out 6-8 wedges, and place on a parchment papered cookies sheet at least an inch apart. Bake for 15-18 minutes or until golden brown at 425°F. Let cool on a wire rack. lemon glaze: measure out sugar, add lemon juice and 1 teaspoon hot water. Stir to a drizzle consistency. Add second teaspoon of water if needed. Spoon drizzle on to scones, enjoy!
Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color. Watch for spattering as the oil heats. DO not overheat. Remove from heat and allow to cool for 4 hours. Strain and discard seeds and pour into a glass container. Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.
Bring the 3/4 cup of water to boil in a saucepan. Stir in the oats, turn heat to low and cover pan. Cook for 8 minutes, then cool to lukewarm. Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them. Cover the container with a plate or plastic wrap and microwave for 1 minute. Set aside, with cover intact, and let cool. In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter. Stir in the cooled oats and apples. Add the rest of the ingredients and mix until it is a shaggy mass. Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic. This dough should be quite soft and tacky, so don't add a lot of extra flour. Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again. Wait another 30 minutes and repeat the foldings. Cover dough and let it rise until it is not quite doubled. Divide the dough into two portions and shape into loaves. Place in two loaf pans, about 4" x 8" that have been greased. Cover and proof until dough crests about 1" above rim of pans. Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning. Turn bread out of pans onto a cooling rack immediately upon removing from oven. Cool at least 1 hour before slicing. Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.
Melt butter in a small saucepan. Stir in tomato sauce, mushrooms, oregano and basil. Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Cover and keep warm while frying cheese. Combine bread crumbs, wheat germ and red pepper in a small bowl. Cut cheese into 2x1/2x1/2-inch sticks or 1 inch cubes. Dip each piece of cheese in eggs, then into the flour and then the crumbs to coat well; repeat one more time to ensure even coating. Heat 1 1/2 inches of oil to 375 degrees. Fry a few cheese pieces at a time for 30 seconds to 1 minute or until golden on all sides. (do not overcook or you will have a melted mess). Drain well on paper towels. Serve warm with tomato sauce.
Add oil to soup pot and saute onion over low heat, stirring, until tender. Add vegetables, except the finely chopped green beans and cabbage, and saute for a few minutes, stirring continuously. Add salt to taste and water to cover. Bring to a boil, reduce heat and simmer, stirring and checking water level, for about 20 to 25 minutes. Puree soup and add the finely chopped green beans and the cabbage. Simmer another 5 to 10 minutes and serve hot.
Turn your griddle on 250 degrees or convert to a skillet and allow it to heat up. chop up spinach. in a bowl mix the shrimp and a spoonful of the chop spinach. spray the griddle with a little PAM or olive oil spray. put shrimp mix on the griddle. In 30sec flip the shrimp over. while thats warming up. Scramble 3 eggs in a bowl. then pour mixture over your shrimp. add a sprinkle of sea salt.and 3/4th's of your 1/4 cup of cheese over the eggs and shrimp. allow the omelet to cook for 1 min or until it is able to be folded. Then tri-fold your egg. Once tri flip the omelet over. press on it with your spatula. till its brown and the uncooked egg runs out. Flip it again. the whole process should take about 5-8mins and both sides should be brownish. Remove and Plate the omelet. sprinkle again with sea salt. top with the remainder of your cheese and the remainder of your chop spinach. ENJOY!
Preheat oven to 400F or 210°C. In a small bowl, combine butter and dried ingredients. Place corn in aluminium foil and brush corn with herbed butter. Wrap up well and put in oven for about 20 mins or so. Enjoy.
Melt butter in heavy skillet over medium-high heat. Add vegetables. Saute' until crisp tender or to your liking. Season with salt and pepper. Serve.
Blend scallion and garlic in food processor. Add buttermilk and mayo. Process, add salt and pepper to taste, and process again.
In medium bowl, combine Italian dressing, tomato, chilies, green onions, honey and Tabasco sauce. Stir in shrimp. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. Just before serving, stir in coriander.
put oil and chicken in pan and slightly brown chicken. chop up garlic, scallions and tomatoes don't cut tomatoes too small though. Add scallions, garlic and lemon juice. Cook until you smell the garlic, don't let the garlic brown. Add Butter. Add cooking wine. Add tomatoes, cook for 30 seconds. Serve with parsley garnish over spaghetti if you like.
Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes. Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic. Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid. Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa. Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked. UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good. Thanks for your reviews, photos and suggestions.
Cut a thin slice off top of each roll. Scoop out bread from inside. Crumble 1 1/4 cup of bread and place in large bowl. Cover rolls and set aside. Add beef, egg, milk, diced onion, salt and pepper to bread. Shape into meatballs @ 1 1/2" each. Cook meatballs in 1 tbsp oil for 20-25 minutes or no longer pink. Remove with slotted spoon. Set aside. Add remaining oil. Saute peppers and onions until tender. Remove. Stir flour in skillet. Add chili sauce and water. Boil. Cook and stir 2 minutes. Stir in brown sugar and mustard. Add meatballs, peppers and onions. Cover and simmer 20 minutes. Warm bread and spoon meatballs into them and replace top.
Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter. Mash egg yolks with fork or pastry cutter. Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks. Blend until mixture has a thick, creamy consistency. Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites. Sprinkle each finished egg lightly with paprika for color. Chill at least one hour before serving.
The Day Before Serving. On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket. Pour the beer, chilli sauce and soup mix over the browned brisket. Top with the ketchup. Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket. Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered. Brisket will be done when it is fork-tender in the center. Center will be brown, not pink. When cooked, remove brisket from the gravy, cover and refrigerate overnight. Pour gravy into a seperate container, cover and refrigerate as well. The Next Day:. 3-5 hours before serving, skim the fat from the top of the gravy. Slice the brisket against the grain. The thickness of the slices is your choise. Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat. Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired. Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours. The meat will absorb some of the gravy and be extra moist and juicy. Remove brisket (and veggys) from the gravy to a serving platter. Serve gravy separately. Serve with horseadish as a condiment. Sit back and enjoy the raves!
Preheat grill on high. Grill bread for 2 minutes each side or until lightly browned. Combine tuna, corn, cheese, mayonnaise and parsley in a bowl. Top toast with tuna mixture. Season with pepper. Grill for 3 minutes or until cheese is melted. Serve.
Heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown. Add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised. Preheat the oven to 475f. Place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet. Wrap 2 prosciutto slices around each fillet, tucking underneath. Pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each. Bake for 20 minutes or until the chicken is cooked through.
combine turkey, egg, curry powder, ginger powder and 1/3 cup chopped cilantro in a bowl. Mix well to combine. Drop meat mixture in balls onto a baking sheet. Bake at 375F for 10-15 minutes or until cooked through. Meanwhile make cauliflower rice from the cauliflower. Add 1/3 cup cauliflower rice to a pan and add 1 cup almond milk and the curry paste. Simmer over medium heat for about 10 minutes. Transfer to a food processor and process until smooth. Return to the pan, add the remaining almond milk, and simmer for about another 10 minutes. Add meatballs to sauce and garnish with cilantrol. Heat some cauliflower rice (~3 mins in microwave). Pour sauce and meatballs over cauliflower rice to serve.
mix together butter and sugar. add egg substitute and pineapple, mix well. add in flours, soda, and salt, blend together. add vanilla. pour into greased & floured loaf pan. bake at 350 degrees for 1 hour.
Preheat oven to 400°F. 1) In a large pot of boiling salted water, cook sweet potatoes until fork tender, about 15 minutes. Drain, then return to pan with next four ingredients, mash and set aside. 2) Season pork with salt & pepper. In a large, deep skillet, heat oil over medium-high heat. Cook pork, in batches until browned on all sides; remove to a plate. 3) Add celery and onion to the fat in the pan and saute until lightly browned. Return pork to pan with apple, apple juice, broth, thyme, sage and additional salt and pepper; reduce heat and simmer for 5-8 minutes or until liquid has reduced by about two-thirds. 4) Transfer to large baking dish (I used a 9x13 glass cake pan) and top with sweet potatoes, smooth top. Bake for about 30 minutes, until browned on top.
Mix oats, flour, and baking soda. Add shortening. Prepare filling by mixing chopped dates, hot water, brown sugar, and vanilla. Put 1/2 dry mix in a baking pan. Add filling. Top with rest of dry mix. Bake 20 minutes at 350, or until well browned.
Preheat oven to 350°F. Mix dry ingredients. Add butter and buttermilk; mix well. Form into walnut-sized balls and roll out on a floured board or between two sheets of waxed paper. Roll as thin as possible or they will be bready instead of crispy - no thicker than 1/8". Place on ungreased cookie sheet and bake for 10 to 12 minutes. Turn over halfway through baking to brown both sides.
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl. Make-ahead note: This dish can be prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered until ready to saute with the garlic and pine nuts. Cook the green beans until heated through.