HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day. Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.
Ready for this? Ok. Here we go! Get a shaker or a container you can lid and shake. Put all the ingredients in and shake thoroughly. Put your feet up - your work is done!
Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick. Can be prepared up to 1 week ahead; cover and chill.
In a saucepan, melt butter over medium heat; saute onion and ham until onion is soft. Add flour and cook, stirring until well mixed. Slowly add milk, whisking constantly, until mixture starts to thicken. Add mustard, salt, pepper and cayenne. Stir in cheddar cheese until just melted. While making sauce, cook macaroni in a separate pot, until tender but firm. Drain and put back into pot. Combine with sauce, then pour into a 2 litre baking dish or casserole dish. In a small bowl combine parmesan and bread crumbs. Sprinkle over macaroni mixture. Broil for about 3 minutes, until brown.
Boil noodles until just tender. Drain, do not rinse. Return to cooking, off the heat, and add butter. Add pot cheese and salt. Mix gently but completely. You can also return noodles to pot and brown them before mix with cheese. If you do this, increase butter by one more tablespoon.
Preheat oven to 350 degrees. grease and flour 2 8x8x15/8 foil pans. In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly. Remove and set aside. In food processor add Batter ingredients and rest of cake mix pulsing till well combined. Set aside. Mix blueberries, peaches,and flour. Set aside. Pour batter into prepared pans topping with fruit mixture pressing in gentle. Then top with Strusel. Splitting everything equaly between each pan. Bake for 40-45 minutes. Cool and keep one for yourself and bring the other to a picnic.
Preheat oven to 350*. In medium bowl mix together curry powder, brown sugar and salt. Add chickpeas and toss to coat. Bake the chickpeas on a parchment-lined baking sheet, stirring occasionally, until crunchy, about 60 minutes. Cool chickpeas thoroughly and then toss with zest and raisins.
Preheat oven to 375°F Lay potatoes in the bottom of a greased baking dish. Combine tomatoes, carrots, celery, onions, garlic. parsley, salt and pepper, and mix well. Spread this mixture over the potatoes. Add the water. Bake for 45 minutes. Pour oil over vegetables. Bake 15 minutes more.
Heat oven to 350°F. Put oil and butter in a baking dish. Put dish in oven until butter melts. Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown. Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper. Serve. (discard garlic).
If you have raw almonds and walnuts, toast them in a pan on the stove. Just cover the bottom of a pan with the nuts (no oil necessary) and toast on medium heat for 3-5 minutes, stirring constantly to avoid burning. I like the flavor of these two nuts better when they're toasted, but the brazil nuts I leave raw and just cut them in half with a knife. Combine nuts and cherries in a bowl. Melt chocolate chips in the microwave or using a double boiler (I like the microwave, it's quick and easy). Pour or spoon half of chocolate over nut mixture and stir. Pour or spoon the other half and stir again until mixture is coated. If you like, you can spoon clumps of the stuff onto a wax paper-lined baking sheet and put in the fridge for nice snack-sized bites. Personally I put the whole bowl in the fridge then break it apart into chunks with a knife after it has hardened. Keeps well in a sealed container in the fridge.
At home: take the pasta from the box and place in one zipper bag with the corn. In a second zipper bag place the dried basil and cheese packet. Carry the salmon separately. In camp: bring a pot of water to a boil. Add the pasta and cook until al dente. Drain, leaving a little bit of the hot water in the pan. Add the basil, cheese packet and salmon. Stir to combine.
Put the sesame oil in large dutch oven or stock pot. Put pot on large burner over medium high heat. Add the onion and shallots brown them over the heat, stirring as needed until they are lightly browned and translucent. Add 3 cups of water and the vegetable bullion to the pot. Turn the heat to medium. Add the mushrooms, carrot, celery and sea salt. While the soup is cooking, in a blender, add one cup water, the vanilla soy milk, cornstarch, tamari,corn starch, chili pepper, cloves of garlic, and parsley blend on high until well blended. When the carrots and celery are well cooked in the soup, turn the temp down to medium low, add the mixture in the blender. Then add the last cup of water to the blender, swish it around to clean the rest of the mixture in the blender and pour it in to the stock pot as well. Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!
Mix all seasonings with worcestershire sauce to a smooth paste in skillet. Add beer and let stand over low heat until the beer is hot. Add cheese and stir until completely melted and smooth. Serve over crisp toast. Enjoy!
Cook sausage on the stove in a medium saucepan. Drain and dice cooked sausage. Saute onions and bacon over medium heat until onions are transparent. Add garlic and cook for 1 minute. Add Chicken Bouillon, water and potatoes. Then bring to low boil for 15 minute (until potatoes are tender). Add whipping cream and sausage; simmer 5 minutes then serve.
Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil. Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool. Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined. Add to hash brown mixture and stir until incorporated. Divide mixture into 10 equal-sized balls and set aside on a large plate. Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes. Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet. Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray. Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes. Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.
Heat the oven to 400. Line a baking sheet with parchment. In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped. Place each trout, opened and flesh side up on the baking sheet. Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.
Preheat oven to 375 degrees. In a large bowl mix pudding mix and corn syrup. Gradually add evaporated milk and egg until well blended. Add pecans and pour into pie shell. Bake until top of pie is firm and just starting to crack, about 40 minutes. Cool at least 3 hours.
Mix all ingredients together well and chill till ready to serve. Nice served over lettuce leaves. Enjoy!
Melt butter in large pot over medium high heat. Saute onions and garlic til just tender. Add vension and saute til cooked through. Add the rest of the ingredients except for the uncooked pasta. Cover, reduce heat and simmer for 15-20 minutes. Add pasta. Simmer for additional 10-15 minutes until pasta is done. Serve topped with Parmesan cheese!
Lightly oil a shallow baking pan. Place ham, cut side down, in pan and let stand at room temperature 1 hour. Bake ham 2 hours in a 350°F oven. Meanwhile combine pineapple preserves, dark rum, and dry mustard in a small saucepan. Bring to boil and remove from heat. Brush ham with pineapple glaze for the last 30 minutes of baking time; pass remaining glaze.
Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary. Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes. Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through. Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.
Add Butterscotch first, layer Irish cream on top, and pour in melon liqueur.
In a heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into melted chocolate. Place on wire racks. For santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose. Place on waxed paper until chocolate sets.
Heat baked beans. Add chili(es). Add olives. Add lemon juice. Heat through and serve on toast or with whatever you fancy.
Preheat oven to 350 degrees and grease a 9x12 Pyrex dish. Place the eggs, tomato sauce, onion, celery, worcestershire, salt and pepper in blender and blend until smooth. Put meat, bread crumbs and blender mixture in a large bowl. Combine by hand until well incorporated. Press into baking dish, leaving a 1/2" moat around the meatloaf for the sauce. Combine sauce ingredients in the blender and pour over all over meatloaf. Bake for 50 minutes or until done.
Preheat the oven to 180c. Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder. Use a small sharp knife to slash the skin of the chickens. Brush with the oil and rub in the cumin and sea salt rub. Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through. Serve with your favourite blanched greens and truss tomatoes.
Preheat oven to 400°F. Add all ingredients (not the chicken) to a large ziplock bag. Shake to combine. Individually, place chicken in bag and shake until completely coated. Arrange chicken in a greased 13x9x2-inch baking pan. Drizzle or brush melted butter over each piece of chicken. Bake in oven for about 50 minutes, or until lightly browned. (Baking time may vary depending on the size of chicken breasts). When fully cooked, halve chicken breasts (optional) and serve.
Shred the chicken, if desired. DO NOT drain the remaining cans. Combine all the ingredients into a crock-pot and stir. Cook on high for 2 hours or on low for 4 hours. Garnish as desired.
Steep hokkien noodles in boiling water for 2 minutes, separate and drain. Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.
Melt chocolate chips, peanut butter, margarine and vanilla in microwave 1-1.5 minutes. Pour over chex. Stir to coat. Toss in bag with powdered sugar.
In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest. Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan. Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla. Transfer to a small container and store in the fridge.
Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan. Tie the sage, bay leaves, and thyme together with butcher's twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer. Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.
1. Pre-heat oven to 350. 2 Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick. 3.In a bowl, beat cream cheese, parsley, garlic, salt, and pepper and lemon juice until blended. 4. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. 5. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. 6. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. 7. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.
Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken. Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips. Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your favorite rub into both sides of the chicken. Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170°F, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time. outlined above. For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin. side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes. Serve immediately. Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.
In a skillet over medium heat, cook the onion in the water, stirring, until softened, about 5 minutes. Add the green and red bell peppers and cook, stirring, about 5 minutes, until tender. Add the beans, tomatoes, jerk spice, ginger, and salt. Bring to a simmer, reduce the heat to low, and simmer for 15 minutes. Serve hot.
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with cheddar cheese and bread crumbs. Spray a couple of sprays of PAM oil spray to help with crispness. Microwave on High until hot, about 3 minutes. NOTE: Can also be baked in the oven at 375 degrees for 30 minutes.
Place the ribs in a large pot. Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes. Prepare a baking dish or a medium size roasting pan. In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using). Place the ribs into the baking dish. Pour the sauce over the ribs. Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.
Directions: 1. Start by preheating the oven to 400°F Line a rimmed cookie sheet with foil. 2. Rinse the salmon and pat it dry. We cut the salmon into 5 pieces of 5-6 ounces each and then a few smaller pieces for lighter eaters or leftovers. Place the salmon on the foil-lined cookie sheet skin-side down. 3. In a bowl, combine the rest of the ingredients and stir well. Pour half of it into a ramekin to reserve for the table. Brush the rest of the glaze on the flesh side of the large pieces of salmon. 4. Roast the salmon in the oven for 10 minutes. Check for doneness, but find that it is not quite ready. Cook it for a few more minutes. 5. With tongs, lift the salmon off the foil onto the dinner plates. Leave behind the skin of the salmon and serve immediately. SERVES 5.
Pit cherries over a medium saucepan to save as much juice as possible. Once pitted, heat cherries, water and sugar to a boil. Reduce heat and simmer cherry mixture for 20 minutes. Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later. Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth. Melt butter in a large skillet. Add rice and stir to coat in melted butter. Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat. Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom. Remove from heat, fluff with a fork, fold in cherries and cilantro. Transfer to a serving dish and sprinkle with toasted almonds.
Preheat oven to 400 degrees. Spray a baking dish with cooking spray fairly heavily. Chop the onion, can be however you like it from minced to rough chopped. Cut the Velveeta into one ounce portions. Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft. Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll. Place the tortillas, seam side down, in the baking dish. Mix the can of chile and the can of soup together and pour over the enchiladas. Bake 20-25 minutes, until the cheese is melted and the topping is bubbly. Let cool a few minutes before serving.
Heat the stock in a pan and simmer gently. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes or until the rice is transparent. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Combine meats and grind coarsely. Add remaining ingredients, thoroughly knead by hand, and grind again. Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end. Stuff ground meat into casings and twist into 6" lengths. Place in a heavy kettle with water to cover. Bring to a boil and simmer 10 minutes. Drain and rinse in cold water. Refrigerate until ready to use (no longer than three or four days) or freeze. They must be cooked again before being eaten. Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.
Fry onion in small amount of butter. Add meat. Stir until done. Add seasoning, then potatoes. Stir well. Turn into a 9-inch pie shell & cover with top crust; slit. Bake until crust browns.
In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes. Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender. Toss with chives, and serve immediately.
To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains. Bring water to a boil, then reduce heat and simmer for 2 minutes. Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water. Preheat oven to 325°F. Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool. Over medium heat, warm olive oil and add onion and saute for 5 minutes. Add carrot, fennel, celery, garlic, sage, salt to taste and water. Cover and cook 8 to 10 minutes until vegetables are tender. Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.
Take out the bananas to defrost for a few minutes (as long as you can wait). Place all other ingredients in blender first, then add bananas. Blend like crazy -- you may want to use "ice crush" setting if you have one. Drink up!
Preheat oven to 315°F/160°C. Beat the egg, egg yolk, sugar and vanilla until well combined. Add the sifted flour and stir until smooth. Fold in the chopped walnuts. Using a teaspoon, drop dough mixture well apart onto parchment-lined baking tray. Flatten slightly with fork. Bake for 15-17 minutes (until golden and crisp). Allow to cool on trays.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes. Transfer sausage to a plate. Reduce heat to medium. Heat remaining 1 tablespoon oil in the same skillet. Add onion, garlic and thyme sprig. Cook stirring occasionally, until onion is softened 5-8 minutes. Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce. Cook for 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook until just wilted about 2 minutes. Slice chorizo and fold into stew;add water to thin, if desired. Divide stew among bowls. Drizzle with olive oil and sprinkle with paprika.
In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly. Heat skillet to med/low heat. Add beef mixture and water to the pan. Brown the beef, breaking it up as it cooks. Heat the tortillas in the microwave, wrapped in damp paper towels. Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.