HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use two tablespoons of your preffered wood chips, depending on what type of meat you are using. Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape. Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 4001/4 F for 45 minutes uncovered. Inside will be moist and smoky - outside will be crispy and brown. If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven. For larger items the Camerons Multi-Roaster can be used.
Whisk the ingredients together. Chill for 30 minutes. Serve over crisp green salad of your choice.
1. Melt the butter and mix with sugar and graham cracker crumbs. Press into bottom of cake/pie pan to make the crust. Tip: Use a smaller pie pan to press it into the dish and shape the crust. 2. Bake for five minutes at 300 degrees. Cool. 3. Put egg yolks, cream cheese, sugar, vanilla extract, lemon juice in a large bowl. Beat until smooth and creamy. 4. Whip egg whites until fluffy and stiff with egg beater. 5. Fold batter into egg whites until all the batter and whipped egg whites are evenly distributed. Pour mixture into now cooled crust. 6. Bake at 300 degrees for 45 minutes. Optional: top with canned cherry pie filling (or other topping of your choice).
Bring 2 cups water and all of the stock to a boil, then reduce heat to low. In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and saute for 3 minutes. Add Arborio rice and saute, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more. When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.
Grind the savory, sumac, salt and sesame seed in a spice grinder or clean coffee grinder until you obtain a fine powder. Keep in a sealed jar in a cool, dark and dry place. To use: mix 1-2 tblsps of zaatar with 1-2 tblsps extra-virgin olive oil and spread on warm, toasted bread. Top with freshly-ground black pepper. You can also top pita breads with the zaatar and olive oil mixture and bake in the oven to make pita crisps. Zaatar will begin to lose its flavour after 2 months.
Place all ingredients and mix with an electric mixer (Kitchen Aid style works great!). Blend well. Place in serving bowl. Serve with bagels.
In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil. Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells. Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.
Combine all ingredients except oil, in a bowl, mix well. Divide mixture into 8 portions, shape each portion into a patty. Shallow-fry the patties inhot oil until well browned all over and cooked through, drain on paper towels. Serve hot patties with satay sauce.
Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some remaining salsa dn the sour cream and cilantro, if using.
Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl. Using a pastry blender or your fingers, add butter and mix until lumps of butter are no larger than pea-sized clumps. In a separate bowl, whisk egg, water, vanilla and then add to the flour mixture, being careful to avoid overmixing. Gently fold in blueberries, especially if using fresh, as they will bleed considerably. Drop about 1/4 cup sized scones on a baking sheet lined with parchment paper. Bake for about 10-15 minutes.
Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray. Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes. While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla. Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes. Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.
Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes. Roll out the dough after "resting". Spread butter or ghee and sprinkle with flour. Make a cut from the center out to the edge and roll making a cone. Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes. Afterward, roll out on a floured board. Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah. Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook. Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna. The finished buss up shut ready to be served.
Pour the two ingredients into a bottle and shake well to combine. Shake well before using each and every time.
Pre heat oven to 350. slice fennel and onion in 1/4 inch slices, Peel garlic, and seperate cauiflower into floerets. place all of above on large roasting pan cover toass olive oil and salt and pepper. Place in oven and roast for 25 minute Remove from oven place in large stock pot and cover with chicken broth. simmer for 20 minute Remove from heat add half and half, cumin, and lemon juice. Puree untill smooth. Top with toasted pine nuts or truffle oil.
Put chicken in zip-top plastic bag. In a bowl or measuring cup, add lemon juice, lemon zest, oregano, garlic,. olive oil, salt & pepper; whisk to combine. Pour marinade over chicken in bag, seal bag and shake to coat chicken. Let chicken marinate in refrigerator for 30 minutes to 2 hours, turning occasionally. While chicken is marinating, prepare tzatziki sauce. Place grated cucumber in a colander, sprinkle with salt and let drain 30 minutes. Wring out any excess water from cucumber and combine with yogurt in a bowl. Add lemon juice, garlic, dill, salt and pepper. Stir to combine, let sit for about 15 minutes to allow flavors to marry. Heat a grill pan over medium-high heat. Add chicken to hot grill pan; discard marinade. Grill chicken 4-5 minutes per side, until cooked thoroughly. Allow chicken to rest on cutting board for 5 minutes. Squeeze lemon juice over chicken before serving. Serve with Tzatziki Sauce.
Proof yeast in warm water until bubbly, about 5 minutes. Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands). On floured surface, roll dough out into an 8" x 12" rectangle, Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips. Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume. Bake at 350 until tops are slightly golden. Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops. Laissez les bons temps rouler! You can start your Lenten fast the next day -- .
Preheat oven to 400 degrees F. In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden. Loosen up edges of cake, invert cake onto a towel dusted with confectioners' sugar. Carefully peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners' sugar or cover with whipped cream. Enjoy!
Preheat oven to 450 degrees. Cook pasta (omit salt and fat). Drain. In a large nonstick skillet, add onion powder, sherry, and mushrooms. Cover and cook until mushrooms are tender (about 4 minutes). Drain off about half of the liquid. In a large bowl, combine peas, milk, sour cream, cheese, and soup. Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture. Gently toss to combine. Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter in a small cup, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
Cream the butter and crisco together. Add the flavour extract and water. Add dry ingredients 1 cup at a time and beat on medium until throughly mixed. Beat for another 7-10 minutes till the icing is creamy and smooth. Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks. This yields about 3 cups.
Put the uncooked cranberries and rind from the oranges through a food chopper, then add sugar and orange sections (cut in pieces). Dissolve jello in boiling water and cool. Combine the jello with berries and orange mixture. Pour into mold(s) and chill until firm.Cooking time give is approximately chilling time.
Melt butter and mix in flour, but do not let flour turn color. Cook for 2 minutes or so. Add stock and mix until smooth. Cook several minutes, until thickened. Remove from heat. Mix in cream, salt, dill, and lemon juice.
1.Generously spray a crock pot with non stick cooking spray, line with apples. Sprinkle the white sugar and cinnamon over top. 2.Mix together flour, brown sugar, and oatmeal. Cut in butter with a pastry blender until you get pea size pieces of butter. in a bowl. 3. Cover the apples with this mixture. 4. Pack the flour-oatmeal-brown sugar-butter mixture. Cook on high for 3 hours. 5. Use a medium size crock pot to make this. Using a large crock pot will probably not work well as the ingredients will be too spread out and may burn around the edges. 6. Serve with vanilla ice cream.
DUKKAH. Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch). Rub the skins off of the hazelnuts as much as possible. Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator. EGGS. Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells. Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown. Remove from the oil and roll in the Dukkah. Serve immediately with a light salad for an appetizer, or as is for a quick snack.
Grease a 2 quart baking dish. Preheat oven to 400 degrees. In a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender. Add the drained and slightly mashed, kidney and pinto beans. Stir in the V-8, the diced green chiles,the chili powder, and the cumin. Heat through, about 3 minutes. Spoon the bean mixture into the prepared baking dish. Prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley). Pour the cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top. If desired, garnish or serve with Salsa and/or Sour cream.
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, 6-10 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes. Beat butter and salt on high in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. For easiest spreading, cover and refrigerate until stiff, about 45 minutes, before using. If not, spread and enjoy!
Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.
Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Place the ham, fat side up, in a roasting pan (line with heavy duty aluminum foil for easy cleanup). Stir together remaining ingredients. Pour mixture evenly over ham. Bake at 325 for 30 minutes. Baste and then shield with foil after 30 minutes to prevent excess browning. Continue baking for 1 hour or until a meat thermometer inserted in ham registers 140 degrees, basting every 30 minutes. Let stand 10 minutes before serving.
Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees). Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur. Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed rhubarb. If you are not serving immediately, hold the mousse in the freezer. Serve in a glass bowl or in sherbet glasses, decorated with berries.
You will need a heavy-bottomed nonstick skillet or saute pan, 10-inch diameter or wider. To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way. Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan. When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter. Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce. Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.
Beat butter, sugar and egg well. Add apple, milk, raisins and nuts. Add all dry ingredients. Drop onto greased sheets. Bake 350° for 10 minutes or until done. Cool and top with icing. Icing: Melt butter and sugar in small pan. Stir and bring to a boil over medium heat. Simmer 2 minutes. Remove heat add icing sugar and milk.
Chill your beaters and bowl in the freezer for about 5 minutes or until very cold. Beat all ingredients in a stainless steel or glass bowl to soft peaks.
Spread one half of the tortilla with the pizza sauce. Top with half of the cheese. Top with pepperoni. Top with remaining cheese. Fold top over. Heat a grill pan over medium high heat. Spray with oil. Place quesadilla on grill pan. Cook for 5 minutes and flip. Cook for about 2-3 more minutes or until cheese is melted. Cut into wedges and enjoy!
Spray 10" nonstick skillet with Pam. Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Grease and flour pan(s) and set aside. Preheat oven. Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here. Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer. Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed. As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes. Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan. Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9. Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5. Variations. Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base. Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers. To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended. 2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
1) Preheat oven to 350 degrees. 2) In a large bowl combine flour, baking powder, salt (and cinnamon if added). Whisk well. 3) In another bowl separate the egg whites from the yolks. 4) With an electric beater (or by hand if you've got it in you) beat the egg whites until stiff. 5) Beat the yolks, adding in the oil, vanilla, and sugar. 6) Pour your wet yolk mixture into the flour and mix well. 7) Add the egg whites to the batter. Folding them in until smooth. 8) Mix in the mangoes and nuts into the batter. 9) Pour into 2 small greased loaf or cake pans. 10) Bake for about 1 hour or until toothpick comes out clean.
Place tomatoes in a medium bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar; mix well. Pour over the tomatoes. Cover and refrigerate for at least 3 hours. Drain; serve on bed of lettuce if desired.
Peel, core and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it. Add vinegar; cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves. Put into blender to blend it like apple butter. Mix all together and cook 4 more hours. Seal in jars.
Combine all ingredients thoroughly. Spoon over baby bok choy or any other food that seems appealing.
Place tart shells on an ungreased baking sheet and sprinkle cheese into each shell. In a mixing bowl, combine remaining ingredients and spoon about a teaspoonful into each tart shell. Bake at 375 F for 18-20 minutes or until pastry is browned and serve warm!
With an electric mixer, beat butter, egg and vanilla until smooth. In separate bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating until blended. Stir in dates, coconut and walnuts. Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil. Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month. When ready to make, preheat oven to 350 degrees Fahrenheit. Lightly grease several cookie sheets. With sharp knife, cut rolls into 3/8-inch slices. Place slices on prepared cookie sheets. Bake about 12 minutes or until golden. Cool on wire rack.
Press in 1 1/2 cans of unrolled dough in the bottom of greased 9x13 pan, sealing the perforations. Cream 1 Cup sugar, lemon flavoring and cream cheese in mixing bowl, until light and fluffy. Spread over the dough in the pan. Cover with the remaining dough. Drizzle with melted butter and sprinkle with cinnamon and remaining sugar. Bake at 325 degrees for 30 minutes. Spread cherries over as it cools. This is called Australian cheesecake because the cheesecake is "down under" the crust.
Wash rice in several changes of water and drain. Transfer to a bowl and add enough wataer to cover generously. Leave to soak 30 minutes, then drain. Heat oil over medium heat in a medium sized saucepan with a heavy base. When oil is hot add sesame seeds and stire until golden brown. Add rice, turmeric and salt. Turn heat down to medium. Stir gently to saute 1 minute. Add 600 ml water and bring to a boil. Cover rice with a tight lid and turn heat down as low as possible. Leave to cook, undisturbed, 25 minutes. Remove lid and transfer rice to a warmed serving dish.