HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate Chuck roast in a ziploc bag for at least 12 hours. Pull meat from bag and reserve juices for basting. Set meat on plate and cover with half the Vegeta seasoning. Allowing the meat to come to room temperature. Pick meat up and wipe excess wetness from plate and flip meat over to distribute remaining half of seasoning. Indirect smoking on a normal grill and smoke is the process i used. Place 10 coals on intake side of grill and get them ready. Wood chips should be soaked for at least a half hour and no longer than 2 hours before being used. Place aluminum drip pan under the grate and add water. When coals are ready place meat on opposite side of coals over drip pan. Add 1 cup of wood chips(drained) and cut off air flow from all vents to maximize the smokes effect. When smoke stops being visible (usually 25-30 min) open grill and add more chips. At this time you can also baste with the reserved juices if appropriate ( I usually wait an hour to start basting). After smoke from second application of wood chips has stopped then turn meat 180 degrees and repeat the application of wood chips. At this time you should also add 5 or 6 coals and (throughout this whole time feel free to add if they are getting low. Adding a couple to the top of wood chips on every application will work well.). After the next two applications of wood flip roast over and repeat the applications of wood and 180 degree turn. These steps should take about 2 hours. Remember baste as much as you can while you have the lid open. Now place roast in aluminum foil and cover with another sheet, crimping the sides so the juices remain in the foil pack. Sit the roast in the medium heat range on your grill and keep temperature around 300 degrees for at least 2 1/2 hours. Slice and serve.
Stud the oranges with the whole cloves and bake in a 300 degree oven for 30 minutes. On top of the stove, heat the cider and cinnamon sticks until almost boiling. Pour the hot cider into a large punch bowl. Add the studded oranges. Add the brandy to taste -- the more the merrier! To replenish wassail, just add more heated cider and more brandy. The longer the oranges sit in the punch, the more orange flavor there is to it.
Shell scallops. Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes. Heat oil on low and cook shallot or onion until tender. Add the tomatoes, salt and pepper, thyme, bayleaf and garlic. Cover and simmer mixture for 10 minutes. Remove lid and increase heat to high, to reduce the liquid quantity to half. Remove sprig of thyme and bay leaf. Press the sauce through a sieve into a frying pan. Bring the tomato sauce back to a simmer. Remove scallops from marinade. Place on a paper towel to remove excess marinade. Add the zest of a lemon and the scallops to the sauce. Gently poach them for 2 minutes, being careful not to allow the sauce to boil.
Saute the chopped, white portion of green onions in the butter. Add cream of celery soup, half-and-half and milk. Bring to boil. Add white corn and cream corn. Bring to oil. Add Italian salad dressing and Zatarain's liquid crab boil concentrate. Add crabmeat. Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes. Add the chopped green onion tops either just before serving, or just before cooking for the hour. *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy. *freezes/reheats well.
Fry bacon until clear and still soft. Do not cook completely or it won't roll when cool. Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces. Wrap bacon around pineapple, securing with a toothpick. Place in a shallow baking pan. Bake in 350°F (180°C) oven for about 15 minutes or until bacon is cooked. May also be broiled. Variation: Use dates instead of pineapple.
Preheat oven to 375 degrees. Brush 12 muffin cups with butter or use silicone muffin pans. Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using. Divide among 12 muffin cups; press into bottom and up the sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool. Fill with jelly beans, speckled eggs or other candy eggs.
Combine all ingredients in a bowl. Cover & refrigerate for at least 1 hour. Serve w/your favorite dippers & crackers. NOTE: Yield has been estimated & depends largely on the size of avocado used. Dip can be made up to 3 hrs ahead of use.
Season chicken well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes. In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated. Heat oil to 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set. If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.
In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown. Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender. Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender. Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon. In a bowl stir together the spinach, eggs, cottage cheese and parmesan. Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times. Bake uncovered in a 375°F oven 35 minutes or till heated through. Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted. Let stand 10 minutes before serving.
Simmer chopped dates and orange juice for less than a minute. Remove from heat a let cool down. In a separate bowl, mix flour, sugar, baking soda, baking powder, salt and cloves and set aside. In another bowl, whisk egg and oil. Add egg mixture and dates to flour mixture and mix until blended. It is very important do not over mix this batter; stir in raisins. Pour batter into greased loaf pan or muffin tin and bake for approximately 45 mins or until tooth pick comes out clean.
Combine the cucumbers and cream cheese, then blend in the onion. Add in a tablespoon or two of mayonnaise and blend until the mixture is soft and spreadable. Add a little more mayonnaise to soften further. Cut the crusts off the bread, then either cut each piece into fourths or cut into diamonds. Spread mixture over half the bread pieces, then top with another piece of bread. Garnish with parsley or cucumber. Tips & Warnings. You can also leave the sandwiches open-faced. Try this method with tuna or chicken salad, too.
Combine ingredients in blender or food processor in listed order to insure proper and easy blending. Turn blender on high and run until pesto is a heavy liquid. May have to stop and push greens down once or twice. Pour into air tight container and refrigerate.
Preheat oven to 375°. In large bowl, combine the the flour, brown sugar, baking powder and salt. Cut butter into 1/2-inch cubes and drop them over flour mixture. With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs. In a small bowl, stir the peanut butter, milk, eggs and vanilla extract. Add peanut butter mixture to flour mixture and knead until combined. Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board. With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough. Gather the scraps together and repeat until all dough is used and there are 16 rounds. Put 8 rounds on an ungreased baking sheet. Top each round with piece of the chocolate and one of the remaining circles of dough. Press edges gently to seal. Bake 17-19 minutes or until lightly browned. Transfer baking sheet to a wire rack and cool 5 minutes. With spatula, transfer the scones to the wire rack to cool.
Prep time does not include rising times. In a medium bowl, dissolve yeast and sugar in milk. Stir in eggs, oil, salt, and 2 cups of the flour. Beat 2 minutes. Add enough remaining flour to make a soft dough. Knead 10-12 minutes with a dough hook or by hand. Place in lightly greased bowl, turning once to grease the surface. Cover, let rise until doubled. Punch down. Cover, let rest 10 minutes. Divide into 8 equal pieces. Shape each piece into a bun. Place on a greased cookie sheet, cover and let rise 15 - 20 minutes. In large non-stick electric skillet or frying pan, with lid add 1/2 cup water, 1 tablespoon shortening and dash of salt. Bring ingredients to a boil on high setting. Place four buns in boiling mixture, cover with lid and reduce heat to 250 degrees. Cook for 10-15 minutes without removing the lid. Listen and you will hear them frying. At this point, most of water should be evaporated. Remove lid and increase temperature to 375 degrees. Brown both sides of buns in skillet. Cook other four buns the same way. Serve warm.
Dice the raw chicken, spray the pan with PAM and cook until tender, remove from heat. Dice in big chunks the onion, mushrooms, and peppers and toss in the wok or large frying pan on medium high heat until cooked. In a separate saucepan, crush garlic and add sliced mangoes, lime juice, fish sauce, soy sauce, chili flakes and brown sugar. Simmer and stir on low heat until flavors meld. Serve all over brown rice.
In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper. Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like). Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered. Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK. Taste for seasoning -- add additional if appropriate for your taste. Add remaining beans and tomatoes. Simmer for another 10-20 minutes. Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro. Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.
Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan. Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks. Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients. Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits. Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.
Wash the ham well under cold water to remove all excess salt. In a crock pot, put cut side of ham face down. Insert all the cloves into the ham. Cut the cherries and pineapple in half and insert a tooth pick to keep the cherries and pineapple in place on the ham. Turn on warm for 4 hours. This will release the water in the ham. After 4 hours drain the water and discard. In a medium bowl add cherry juice, cola, mustard, apple juice, brown sugar and Jalepeno ground pepper. Mix well and put into frig to chill. Pour the sauce over the ham, spread around with a spoon or brush. Then turn temp to low for 4 hours. NOTE: My crock pot is very hot, some of you might need to turn it up to high to maintain the temperature Baste every 30-45 minutes. Serve hot.
Melt butter over low heat. Add flour and mix well. Add milk gradually, stirring constantly, bring mixture to boiling point. Add corn, sugar, salt, and pepper, heat throughly. Remove from heat and add beaten eggs. Pour into a greased baking dish. Bake 350 degrees for 25 min, or until firm.
Saute the chicken breasts in the olive oil. When they are cooked through, remove the breasts and slice them thinly. Saute the onions in the same pan, adding the chilipaste, garlic and curry. Saute until the onions are translucent. Then return the sliced chiscken to the pan and stir in the tomato sauce and wine. Allow to simmer for 15 minutes and serve hot.
Wash Brussels sprouts. Peel off first layer of leaves& cut off any stems. Slice Brussels sprouts lengthwise into 1/8"-1/4" slices. Heat olive oil and butter over medium high heat. Add Brussels sprout slices to hot butter& oil mix. Season with salt and pepper. Turn down to medium heat. Cook sprouts for 15-20 minutes stirring occasionally. Cook time is approximate or cook to desired consistency. Serve hot!
Mix mustard and sour cream, cover and refrigerate. Cook veggie burger according to directions on the box. To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes. Meanwhile, chop the vegetables. At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeno, if you like it spicy. Now put it back in the fridge--it's traditionally served cold.
In small pan melt together corn syrup and sugar. Add peanut butter and melt. Be careful not to boil mixture too much, the peanut butter will start to burn. Remove from heat and stir in vanilla. Stir mixture over popcorn.
Start off by seasoning your chicken on both sides with half of the salt and pepper. If your using bone in chicken cut off skin before seasoning your chicken. Fill a pot with the water and start to boil. Pour Oil into a frying pan and start browning chicken on both sides about 4 minute on each side. You might want to fry only 4 or 5 at a time for an even color. Remember you not cooking the chicken all the way just browning. The pot of water should be boiling at this time, put the tomatillos and jalapenos into the boiling water and boil 12-15 minutes. While the tomatillos and jalapenos are boiling finish browning all of the chicken. Once the tomatillos and jalapenos are ready drain the water and put the tomatillos, jalapenos, cilantro, garlic, and the chicken broth into a blender and start pulsing until all the ingredients are all mixed and then blend for 30-40 seconds. Once blended leave in blender until needed. Pour the remaining oil in a pot (pot should be a good size one you would use for soups) and start frying the onion on med-high heat. After about two minutes put the rest of the salt, pepper, cumin, and cayenne pepper and fry for an additional 5 minutes, add the browned chicken and pour the tomatillo mixture and simmer for 20 minutes. Take out the chicken with tongs and put in to a bowl and start shredding. Once chicken is shredded place back into pot and simmer for another 20 minutes. Note: You do not need to do the last step if you are using boneless chicken just simmer until chicken in fork tender and stir it and the chicken should fall apart. I like to use bone in chicken because I feel it has more falvor than boneless chicken.
Place the vegetables in the bottom of a large slow-cooker. Place roast on top of vegetables and pour soup over the meat. Cool 8-10 hours on low.
Heat milk. Do not boil. Add Kahlua and sugar. Top with a sprinkling of nutmeg.
Heat oven to 350 degrees (set oven rack to second-lowest position). Butter an 8-inch square baking dish. Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside. In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture. Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using). Bake uncovered for about 20 minutes or until the eggs are set in the center. Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.
Preheat oven to 425°F Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
pour syrup into a tall glass. add milk and stir. while stirring add seltzer. if it bubbles out of the cup you made it right- enjoy!
Pre-heat oven to 325 degrees. Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips. Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips. Bake 30-35 minutes. Remove from the oven and allow to cool completely before cutting and serving.
Add all ingredients except cream cheese to the crockpot. Cook on low 7-8 hours. In the last hour, shred the chicken and add cream cheese. When ready to serve stir everything together. Serve over rice.
In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use. Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden. Slide crepe out of skillet and place on a plate to cool slightly. Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy! Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!
Spray counter lightly with non-stick cooking spray. Combine 5 rolls and roll into a 12x6-inch rectangle. Repeat with remaining rolls to make 4 rectangles. Cover all with plastic wrap and let rest. Brown ground beef and drain well. Add onion, taco seasoning and water and simmer about 10 minutes. Cool slightly. Remove wrap from dough and divide each rectangle in half to make two 6-inch squares. Divide each square into 4 triangles by cutting in half diagonally both directions. Cut each slice of cheese into 4 triangles. Place a triangle of cheese, a spoonful of ground beef, 3-4 pieces of chopped tomato and some cilantro on top of each dough triangle. Wrap the 3 points over the filling and press to seal. Place on a sprayed baking sheet and bake at 350°F 15-20 minutes or until golden brown.
Grab a pitcher to mix all ingredients. Add all ingredients and stir. Rub the edges of your margarita glasses with a cut lime or Rose's Sweetened Lime juice and dip in margarita salt or kosher salt. Add ice to your glasses and pour the mix inches. Notes:. Your limeade can still be frozen, the alcohol and Sprite will melt it. Also, your average bud light, modelo, or corona will do. No need for special microbrews. We use Modelo and it is perfect!
Heat oil in large skillet over medium-high heat. Add remaining ingredients and saute just until heated through, about 2 minutes. Season with salt and pepper.
1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.
Place all ingredients in blender and blend until sugar is dissolved. Refrigerate until well chilled.
Low Fat Blend: Place the ingredients in a blender and blend until smooth. The mixture can also be blended by hand. A food processor will not give the right consistency. Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes. Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly. Place the prawns and scallops in a food processor and puree. Add the egg yolk and pulse until well blended. Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice. Gently fold in the Low-Fat Blend, potato flour and herbs a little at a time until blended and smooth. Add the cayenne pepper, paprika and salt and pepper to taste. Cover and place in the refrigerator until chilled; about 1 hour. Remove the refrigerator and place the bowl on a flat work surface. Tear off an 8-inch piece of cling film, place 2 tablespoonsful of the mixture in a strip down the centre, roll up over the mixture to make a 2-inch (5 cm) sausage and twist the ends. Repeat until all the mixture is used. Put on a plate and return to the refrigerator until needed. Meanwhile, in a large saute pan or wok fitted with a steamer, bring 1 inch (2. 5cm) of water to the boil. Keep the sausages chilled until you steam them; you will have to do this in batches. Place several sausages in the steamer and steam for about 8 minutes, until firm and cooked through. When all the sausages are steamed, cut open the cling film and remove. Drain the sausages and keep warm until serving with a salad garnish.
Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander. Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.