HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove the seeds of the cantaloupes and scoop out the edible portion of the pulp. Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender. Measure the pulp; there should be 4 cups. Return pulp to the preserving kettle and add the sugar, lemon juice, and nutmeg. Cook the mixture uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1 1/2 hours. Ladle into hot, sterilized jars and seal immediately.
Mix black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion and cilatro together in a large bowl. To make dressing, stire rice vinegar, olive oil, sugar and garlic powder todether ina pan. Bring to boil, then rmove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly. It is better the second day. Enjoy with scoopable tortilla chips.
Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.
Combine scotch, honey, angelica, fennel, lemon zest, cloves, cinnamon and mace. Shake several times first day. Secon day take out lemon peel. Shake once a day for a week; keep in cool dark place. Strain through a cheesecloth. Cover and age for 6 months in a cool dark place.
Preheat oven to 325°F. Oil and flour a 9-inch springform cake round. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth. Set aside to cool slightly. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds. Continue beating while adding the brown sugar and cream of tartar. Beat until stiff peaks form- be careful not to over beat--this is most important! If the eggs curdle, throw them away and start over with new egg whites, seriously. Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light. Pour into the prepared pan. Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it. Bake the cake for about 60-70 minutes or until it passes the toothpick test. Remove cake from oven and allow to cool for about an hour. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface. Remove the paper from the bottom (now the top) of the cake. Invert again onto the final plate for displaying the cake. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.
combine the beets, lentils, onion and herbs in a medium bowl. Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix. Serve with crumbled feta on top if desired.
Base: Preheat oven to 350°F (180°C). Line a 9" x 13" (3 L) baking sheet with parchment paper. Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture. Topping: Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans. Bake in preheated oven 18-20 minutes, until topping is bubbling. Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares. Quick Tips and Tricks: Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.
Put all ingredients (except vodka) into large stainless steel or non reactive pot. Bring to a boil, then simmer for 1 (one) hour, stir gently. Remove cloves, cinnamon, orange peel and cardamon seeds. Add vodka and stir. Serve slightly warm, if your guest like raisin and/or prunes add a few to each serving. This punch can be reheated.
Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections. In a shallow dish, combine flour, garlic salt and lemon pepper seasoning; coat chicken pieces with flour mixture. Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally. Remove chicken from skillet and arrange pieces in a shallow baking dish. In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes. Makes 24 to 30 pieces.
Cook pasta. While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate. Add some more olive oil to your skillet and throw your shrimp and garlic inches Season your shrimp how you like them, I like to add a little Tony's Chachere's creole seasoning but you can do a basic all purpose seasoning on them. After cooked, set this aside. In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding) Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn't burn. Once thickened add vinegar and crushed red pepper. Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.
Set oven to 375 degrees. Grease 2 (8-1/2 x 4-1/2-inch) loaf pans. In a large bowl, mix together 1-1/4 cups flour, with 1/2 cup sugar, salt and undissolved yeast. Heat the evaporated milk, water and margarine OR butter to 120F-130F (the margarine need NOT melt). Add to dry ingredients; beat for 2 minutes at medium speed of mixer. Add in eggs, banana and 1 cup of flour; beat at high speed for 2 minutes. Stir in the chopped pecans, and enough remaining flour to make a stiff dough. Knead for 8-10 minutes. Set in a greased bowl; grease the top of dough lightly, cover bowl with plastic wrap; let rise until doubled in size (about 1 hour). Punch down dough; divide in half; shape into loaves. Place the dough into prepared baking loaf pans; cover, let rise until doubled, (about 1 hour). In the meantime, mix the remaining sugar and cinnamon. When the loaves are doubled in size, remove the plastic wrap, brush lightly with melted butter and top with the sugar mixture. Bake for 25-35 minutes. Cool.
Melt butter, whisk in flour. Add milk. Simmer 5 minutes. Add cream cheese, gruyere cheese, salt, pepper & nutmeg. Cook and stir over medium heat till cheeses melt and mixture is fairly smooth. Slice potatoes. Treat baking dish with cooking spray. Layer potatoes and sauce in baking dish. Finish with sauce. Sprinkle with Parmesan cheese and bake at 350F for 1 hour and 20 minute. If it gets to brown cover with foil.
Soak farfel in cold water, then drain. Crush it into a paste-like consistency. Beat egg yolks with sugar, Stir in wine, salt, orange rind and oil. Beat egg whites until stiff and set aside. Mix yolk mixture into farfel. Now fold mixture into stiffly beaten egg whites. Bake at 350 degrees F. for 30 minutes.
Mix dry ingredients. Add honey, vinegar, mint, and lemon juice. Using a hand mixer set on high, beat everything until well blended, then very, very slowly add oil, a few drops at a time, until mixture begins to emulsify. When thicker, oil may be poured more freely. Dressing should coat a spoon when proper consistency is reached. Pour over 4 cups mixed fresh fruit.
Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes. To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over. If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish. Serve either at room temp or refrigerate till serving time.
Cook the pasta according to the package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together tomatoes, oil, onion, vinegar, basil, garlic and salt; add fresh ground black pepper to taste. Cover and refrigerate. Garnish with the croutons right before serving. This recipe can be doubled.
Sprinkle gelatin over skim milk in small saucepan over low heat until completely dissolved. Cool to room temperature. Combine remaining ingredients in blender or food processor until well combined. Add milk-gelatin mixture to blender and blend for a few more seconds. Chill completely. Blend for a few seconds before pouring into ice cream maker.
In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron. Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender. Remove from heat; keep warm. Meanwhile, in large nonstick skillet, heat oil; add chicken. Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork. Remove chicken from skillet; set aside. In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened. Add tomatoes and broth; bring liquid to a boil. Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through. Return chicken to skillet; stir in orange sections. Cook, turning chicken occasionally, 3 minutes, until chicken is heated through. Spoon warm rice mixture onto serving platter. Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture. SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories. PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.
1. Preheat oven for 400 degrees Fahrenheit. 2. Sift into a mixing bowl all dry ingredients (reserving 1/4 cup flour for add in berries). DO NOT USE both pastry and all-purpose flour. Use one or the other. 3. Mix in another bowl remaining ingredients (save berries for last). 4. Pour wet mixture over the flour mixture. Stir only enough to dampen the flour. 5. Mix 1/4 cup of flour with berries, add 1/2 cup sugar. 6. Gently fold berries into batter. 7. Spoon into buttered muffin tins (or paper lined tins), having the tins about two-thirds full. 8. Bake at 400 degrees fahrenheit for 15 minutes. Makes 12.
Wash chicken. Pat dry and season lightly with salt and pepper. Heat 2 tbsp oil over medium high heat. Add chicken skin side down. Cook for 6-8 minutes. Carefully flip chicken in pan, using tongs. (I find that a rolling motion, as opposed to a pulling or pushing, helps to get the chicken up without pulling off the skin.) Reduce heat to medium low. Add chicken broth. Cover pan and cook 15 minutes. Remove chicken from pan. Pour off broth into a bowl or saucepan for use in gravy. Carefully wipe out pan with paper towels. Add remaining tbsp of oil in pan. Place chicken pieces back in pan skin side down. Cook another 5 minutes.
Preheat oven to 350°F. Grease and butter a 9x13-inch glass pan. In a food processor mix the dough ingredients. Pour into prepared pan. Mix sugar and cinnamon together. Pour half the sugar on batter. Place in 3 rows 10 slices of peaches each row. Eat 2 slices for yourself. Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar. Bake for 30-35 minutes.
Cook frozen green beans according to package directions, using the lowest time given. In a large skillet, fry bacon until desired doneness. Drain on paper towel and return to skillet. Add cooked green beans, chicken broth, and onion powder to the skillet. Stir to combine. Bring to a boil. Reduce heat to medium and cook for ten minutes or until most of the liquid is evaporated, stirring occasionally.
Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan. Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
Put the broccoli and onion in a large bowl. Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well. Just before serving, stir in the bacon and sunflower kernels.
Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.) While sauce is simmering, rinse all fish and seafood in cold water. Scrub clams thoroughly. Layer all seafood in large kettle, placing clams and mussels on top. Pour hot sauce over all. Cover tightly. Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink. To serve, ladle hot sauce and some seafood into soup plates or large soup bowls. Lot of sour french bread. Enjoy.
Saute the onion, green pepper and beef in oil until brown. Drain grease. Add the other ingredients through the pepper. Turn into a 2 Qt. casserole dish. Mix up the cornbread or biscuit mix and top the casserole with it. Bake in at 400 degrees for 25 minutes or until brown. Turn onto a serving dish.
Mix all ingredients in a large glass bowl. Add 2-4 chicken breast fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight. Grill or broil chicken.
Place crackers in a deep, air-tight food saver container with a lid. Combine oil, ranch dressing mix, and red pepper flakes and whisk together thoroughly. Pour oil mixture over crackers, cover with lid, and toss gently to thoroughly coat; turn container periodically until ready to serve. Best if made one day ahead of serving. Will keep in airtight container for approximately one week. Do not refrigerate.
Cook chicken in boiling salted water until tender. Remove chicken from broth. Cool chicken, cut from bone, & set aside. Measure 1 qt broth into large saucepan. Bring to a boil. Put flour in large bowl; cut in shortening with pastry blender or fork. Add boiling water a small amount at a time. Shape mixture into a ball & roll to a thickness of 1/8" in a lightly floured board. Cut into strips. Drop strips into boiling broth and cook for 8-10 minutes. Add salt & pepper to taste. (Granny doesn't use pepper in her dumplings).
FOR ROASTING THE ARTICHOKES. Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring. Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal. Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside. PASTA. Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt. In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper. At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente. Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture. When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts. Gradually beat in confectioners' sugar. Roll into 1-inch balls. Keep refrigerated until ready to dip. In heavy saucepan or double broiler, over low heat, melt chocolate. Dip balls into chocolate. Place on wax paper lined baking sheet until set. Store leftovers covered in refrigerator. Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.
Add desired amount of ice into a tall glass. Pour the juices into the glass and .stir. Enjoy!
Preheat oven to 425 degrees. In a 9x9 inch baking dish combine rice, soup and broth. In a 9x9 inch baking dish combine rice, soup and broth. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.
Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray. Mix the melted butter, salt, pepper, & Parmesan together in a small bowl. Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Then pour the butter mixture in with the hash browns then stir until well blended. Note: Save the rest of the shredded cheese to place on top of the casserole. Smooth the mixture in the 8x8 pan. Cook, uncovered, for 45 minutes. Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.
In a cup or small bowl combine water and cornstarch stirring until dissolved. Set cornstarch mixture aside. In heavy saucepan stir together heavy cream, sugar and Kahlua. Cook over medium heat stirring constantly until mixture comes to a boil. Lower heat and simmer for 1 minute. Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened. Remove from heat and whisk for 1 minute.
Preheat oven to 450 degrees. Put sliced potatoes, olive oil, rosemary, and garlic in a large (12" or so) cast iron pan and mix well. Roast for 15-20 minutes, until potatoes are almost tender. Lay halibut fillet on top of potatoes, sprinkle with chopped rosemary, chopped parsley, lemon juice and zest. Bake 8-10 minutes per inch of halibut thickness, or until just cooked through.
Mix cooked sausage with velveeta and salsa in large microwave safe bowl. Microwave on high for 2-3 minutes, stirring every minute until cheese is melted and dip is smooth and creamy. Consistency will be thicker than most cheese dips due to the sausage. May also be heated on stove top in medium saucepan over medium heat until cheese is melted.Also may be held in small crock pot on low setting for 2 hours. Serve in a bowl with tortilla chips. May also be spooned onto melba rounds or crackers and served as an appetizer or horderves.
Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats). Place rice and wine in a bowl. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes. Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.
Trim, separate and rinse leeks. Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly. Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked. If the soup is to thick, thin it down with a little boiling water. Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper Garnish with grated parmesan cheese and drizzle on some olive oil.
Use the pre-made pie crust to line a 9-in pie pan. Place blueberries and peaches in a bowl and toss with lemon juice. Add sugar, tapioca and the 1/2 tsp cinnamon and mix lightly. Place above mixture into pie crust and sprinkle with cinnamon sugar as desired. Bake 35-40 minutes in a 425° oven.
Whisk together ale, consomme and mustard in a regular crock pot. Add slivered onion and cooked deli pastrami. Cover and cook on HIGH for 3 hours. Drain pastrami and reserve cooking liquid. Serve pastrami on rolls with swiss cheese, mustard and pickle slices. Place in toaster oven or moderate oven to crisp up the rolls and get the cheese a little melty if you like. Serve along with a cup of the cooking liquid as an au jus dip.
In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender. Combine the milk, almond butter, tahini, mustard and stir together well. Set aside. Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick. Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste. Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.
Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and saute till well browned. Add garlic paste and ginger paste and continue sauteing. Add turmeric powder and mix. Add tomatoes and stir. Add fresh tomato puree and salt. Mix and add red chilli powder, coriander powder, garam masala powder and saute till oil begins to separate. Use or cool and store frozen.