HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase heat to medium-high, and bring to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool, cover and refrigerate for up to 5 days.
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total. Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together. Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes. Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes. Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve. Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.
Mix the first three ingredients together in a sauce pan. Cook over Medium heat until thick, stirring constantly. Remove from heat and cool completely. Cream sugar, shortening (margarine) and vanilla. Add cooled flour/milk mixture by the spoonful beating after each spoonful. Frost Cake.
Boil the corn kernels and salt (use little salt only). Drain and set aside. Blnch the tomato and remove its skin. Puree the corn kernels and tomato with chillies. Add rice flour, salt to taste, lemon juice and cilantro. Heat oil in a frying pan. Shallow fry each as a pancake till light brown on either side. Make sure to cover the first side with a lid and then change the side.
Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out. Preheat oven to 180C (fan forced). Line 2 baking sheets with baking paper. Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined. Divide the mix into 16 equal portions and shape into patties. Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs. Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through. TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature. TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.
In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks. Add onions and garlic; cook until softened. Stir in flour, pepper, salt, thyme and savory. Add broth, water, worcestershire sauce, bay leaf and carrots. Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender. Stir in corn. Add salt to taste. Remove bay leaf. Spread mixture in 11 x 7 baking dish. let cool slightly. Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender. Drain well and mash. Beat in milk, salt and pepper. Reserve 1 tbsp. of beaten eagg; beat remainder into potatoes. Spread over meat mixture; brush with reserved egg. Bake in 400 oven for 29 minutes or until bubbling.
Flatten cutlets to 1/4-inch thickness then rub with basil, thyme, salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate and loosely cover with foil to keep warm. Add lemon juice and capers to skillet; bring to boil and cook until slightly reduced, about 1 minute. Top pork withe sauce and serve hot.
Bake potatoes at 350 degrees for one hour or until done. Scoop out potato. Put potato in large bowl and mash. Fry chopped bacon until crisp. Remove from pan. Fry onions in bacon grease. Drain grease. Add bacon, onion, and cubed cheddar cheese to the potatoes. Add sour cream and milk. Mash and mix until smooth. Pile into baked potato skins. Bake in 350 degree oven for 10-15 minutes. Sprinkle shredded cheddar cheese on top and put back in oven until cheese is melted. These can be frozen when put potato mixture into baked potato skins.
In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently. Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender. Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated. Season with salt and pepper. Serve with a 1 tablespoon dollop of sour cream.
Marinade -- I mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight. Prepare the vegetables -- Now I prepare mine the night before and put in a large baggie so in the morning all I have to do is add them to the crock pot. NOTE: Amounts of the vegetables are not specific. Add what you like. I usually use this amount which works just fine. You can more or less of one particular vegetable accordingly to your taste. In the morning -- Just take out the crock pot and let it set for 15 to 30 minutes before you turn the crock pot on. Then add the vegetables to the sides of the meat and then the tomato/BBQ sauce mixed with the orange juice and seasoning over the meat. Then cover and set it in the crock pot and turn on high. Eight (8) hours later it is done on high. Or you can let it go 10-12 hours which is just as good on low. Enjoy -- I love to serve with a good Fall salad and crunchy bread.
Combine sugar, milk and butter in a pot. Boil for 5 minutes, remove from heat. Add marshmallows, bunny and vanilla. Stir until melted. Pour into a greased 9 x 13-inch pan.
Peel, chop and cook potatoes (boil, steam or microwave) until tender. Mash the potatoes until smooth. Crumble the chicken stock cubes into 1/4 cup boiling water and stir until dissolved. Melt butter in a pan and add the bacon and onion and cook until the onion is soft. Combine all remaining ingredients except for eggs and breadcrumbs and oil. Mix well. Roll tablespoons of mixture into balls. Dip in egg and roll in breadcrumbs to coat. Heat oil in a large frying pan and shallow fry balls until browned all over and crisp. Drain on paper towels and serve.
Preheat oven to 350F degrees. In a large bowl, combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic and rosemary. Remove casing from sausage. Add ground beef and sausage, mix well. Press 2/3 of the mixture evenly in the bottom of an 8x4x2-inch loaf pan. Add cheese cubes. Add the 1/3 mix left. Mix the remaining ingredients and spread on top. Bake 55 minutes.
Split English muffins in half and toast until browned. Cook the bacon until crisp. Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork. Spread the avocado over the toasted English muffin halves and top with the bacon. Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs. Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once. To Make the Chipotle Hollandaise Sauce: Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted. Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well. Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.
Preheat oven to 250 degrees. Beat egg whites with salt until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar until meringue is stiff and glossy. Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter. Evenly spread or pipe meringue into circles. Bake 1 hour. Turn off heat and let meringues dry in oven for another hour. Remove from oven and carefully peel off waxed paper;let cool completely on wire racks. Melt chocolate with water in top of double boiler and stir until smooth. Spread over 2 meringue layers and let stand until set. To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream. Cover with half of sliced berries. Repeat with second chocolate-covered layer. Top with plain meringue and frost entire cake with remaining whipped cream. Garnish with whole strawberries and refrigerate 24 hours. Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.
Mix prepared fruits in a large bowl. Add sugar, mix well and let stand 10 minutes. Combine water and fruit pectin crystals in a small saucepan. Bring to a boil for 1 minute, stirring constantly. Stir pectin into fruit mixture. Continue to stir 3 minutes until most of sugar is dissolved. Pour into clean jars. Cover with tight lids. Let stand at room temperature until set. Store in freezer or for up to 3 weeks in fridge.
Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture. Heat oil in a large Dutch oven or stock pot over medium high heat. Brown pork cubes. Meanwhile chop onion and bell pepper. Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally. Meanwhile peel and dice sweet potatoes. Add sweet potatoes, broth, tomatoes, and curry to pot. Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.
In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.
Preheat oven to 425°F. Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on. Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper flakes; set aside. Combine cream cheese, mayo, and milk in a bowl. Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings. Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.
Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and saute sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.
Preheat oven to 450°F. Line a pie pan with pastry. Fill with cleaned elderberries. Mix dry ingredients together; sprinkle over berries. Add lemon juice. Cover with top crust, moisten edges and crimp attractively. Pierce top crust to allow steam to escape. Bake for ten minutes; reduce heat to 350F and bake 30 minutes longer. Cool and serve.
In medium bowl combine ground beef with flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix everything. Add the ground beef to water in a skillet over medium heat. Mix well with a wooden spoon or spatula and break up meat as it cooks. Heat for 5-6 minutes or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of meat remaining. Heat the taco shells in a 375 degree oven for 5 minutes. Build each taco by spooning 2-3 tablespoons of meat into each shell and topping with lettuce and cheese.
Preheat oven to 350 degrees. IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper. In an 8" nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed. Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.
I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one. Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour. ==============================. In your mixer bowl pour warm water and sugar, stir until sugar is dissolved. After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is. After yeast proofs mix in oil and salt into the yeast. mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer. Turn bread out onto a well floured surface an knead until smooth . Place dough in a well oiled bowl and turn dough to coat with oil. Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour. After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves . Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf. I proof them in the oven the then just turn the heat on. Bake a 350 degrees for 30-35 minutes.
In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme. In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment.
Spray slow cooker with vegetable spray, than add potatoes, broccoli, and ham. In a large saucepan, combine soups, and milk. Heat just enough to mix until smooth. add to slow cooker , stir well. Cover and cook on low for 7-9 hours. When serving add a dash of paprika , if desired.
Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth. Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute. Whisk in 1 cup Cool Whip. Mixture will be quite thick. Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon. Add cocoa powder to remaining pudding and mix thoroughly. Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon. Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon. Sprinkle half of chopped nuts on top of each. Cover with plastic wrap and refrigerate at least 1 hour. Serve.
shape the meat into several small meatballs and cook thoroughly in a skillet, drain if necessary. Add 1 can of cream of mushroom soup, milk (just refill the can) add a little more milk if it is too thick for you. Add in the chopped onions. Stir and cook for 15 minutes. Serve with biscuits.
1. Heat olive oil in a large Dutch oven or soup pot over medium heat. 2. Add the onion, serrano pepper, red pepper, tomatoes, and garlic. Season with salt and cumin. Cook for 5-7 minutes or until the onions begin to become translucent. Take out of the pot and set aside. This is the sofrito. 3. Season the chicken with salt and pepper. Add the chicken, skin side down, and cook for 7-10 minutes until the skin is browned and crispy. 4. Add the sofrito to the chicken with the chicken broth, cilantro, and thyme. 5. Cover and cook on low heat for 30-40 minutes until the chicken is cooked through. Serve over rice or cauliflower rice for a low carb option.
Preheat oven to 350 degrees. In large dutch oven heat olive oil & 2 tbsp butter over medium heat. Add mushrooms, onion, celery, green pepper, yellow pepper, red bell pepper and garlic. Saute on medium heat about 30 minutes or until vegetables are soft and transparent and mushroom are cooked through. Add salt and pepper to taste and cayenne pepper. Add white wine, worchestershire sauce and pepperoni and saute for approximately 15 minutes. Add peas and cook another 5 minutes. Remove from heat and set aside. Cook pasta just to al dente stage then drain and set aside. Prepare sauce mix with milk and butter according to package directions. Add basil, oregano and thyme, mixing well. Add mozzarella cheese to sauce mix and stir well until cheese is melted. Toss pasta in reserved vegetable mixture in dutch oven, being careful not to break up pasta. Add cream sauce to pasta mixture and stir until pasta is coated again being careful not to break up pasta. If more sauce is needed add 3 tbsp milk or heavy cream. Pour into 9x13 baking dish and top with grated parmesean cheese. Bake covered at 350 degrees for 30 minutes or until cheese is melted and bubbly around sides.
Rub five spice powder on pork and salt liberally. Fry the pork and ginger in a wok with a little oil till cooked through. Transfer pork onto a cutting board and slice into thin strips. Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil. Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked. Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour. Serve into individual bowls with cilantro.
Grate onions, boiled potato and tomatoes, and set aside. Dice all vegetables small. Add all other ingredients to the vegetables and blend intimately into a dough. Lightly oil a large shallow cooking pan. Separate the dough into small somewhat flattened balls, rolling in your palm. Place balls in the cooking pan. Cook in the oven for about 45 minutes at 175-180 C.
Using a sharp knife,cut each tomato in half croswise. Scoop out seeds, place cut sides down on paper towels. Let drain for 20 minutes. Meanwhile, peel and pit avacado. Place in small bowl and mash with a fork. Stir in lemon juice, onion, garlic and salt, mix well. Gently spoon filling into tomato halves. Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours. Just before serving, sprinkle with bacon. For a special presentation, instead of bacon, sprinkle them with red or black caviar.
Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper. In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker. Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.
To assemble salad (do this as close to serving as is possible). Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly. Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well. To make dressing: Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in). Pour dressing over salad and toss to coat. This is a great main dish served with some fresh fruit and croissants. Cooking time reflects the time to roast a chicken.
Combine prawns, scallops, oil and garlic in a bowl. Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm. Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm. Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot. To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.