HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut small marinating slits all over the roast. Combine half of the garlic, oregano, pepper flour and olive oil. Rub all over the roast. In a food processor or blender, puree remaining half of garlic, onion, salt and allspice. Rub mixture over the roast. Cover and chill for 8 to 12 hours. Place roast, fat side up, on a rack in a shallow roasting pan. Bake at 325°F degrees for about 3 1/2 hours.
preheat oven to 350. mix first 7 ingredients by hand or in blender. pour into pie crust, bake 30 minutes until set. remove and refrigerate overnight. spread cherry pie filling on top, serve.
If you don't have a pressure cooker, soak the rice for 24 hours before cooking. Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved. Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton. Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes. When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup. While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released. Mix well and serve or use a measuring jug to transfer the rice to storage containers. Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well. Serve hot with a topping of coconut cream.
Butter a shallow broiler-proof casserole dish. Cook the fresh asparagus in boiling lightly salted water until crisp-tender (about 3-4 minutes) drain and plunge into cool water, drain again and pat dry well with paper towels. Arrange the asparagus spears in a buttered baking dish. Set oven to broil heat. In a bowl beat butter with Parmesan cheese, basil, garlic, lemon juice and black pepper until well combined, then season with salt. Dollup/drop the butter mixture over the asparagus in the baking dish by heaping teaspoonfuls. Broil until topping browns (watch closely to avoid burning!) about 2-3 minutes. Best served hot.
Cut chicken into strips. Dip chicken in the salad dressing and then in the smashed crackers! Bake for 15-20 minutes at 400F.
Preheat the oven to 350 degrees F. Lightly grease a 13x9 inch glass baking dish. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. Topping: In a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. Glaze: In a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
In a small bowl, whisk together eggs, water, salt and pepper. Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface. Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.
To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill. To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes. In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion. Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.
Saute garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside. Saute squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside. Saute mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside. Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan. Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
Saute onions in the butter, on medium heat. until limp, but not brown. In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer. Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika. Bake uncovered at 325 F for 30 minutes, or until heated through. Serve warm.
FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon. Press into bottom & 1 1/2" up side of 10" greased springform pan. Freeze for 30 minutes. FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften. Stir in mincemeat until evenly distributed. Carefully pack into crumb crust. Cover & freeze overnight or for up to 4 weeks. FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil. Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK. Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.]. To serve, drizzle caramel sauce over pieces of pie. To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.
Juice the carrots, apple, and lemon. Put everything juice and otherwise into a blender and blend till thick and smooth. Warm slightly in a pot on the stove (no more than 116 F/46.6 C) and serve.
Preheat oven to 350'f. Line two 8 inch cake pans with wax paper and set aside. Mix each each ingredient in the order listed above(mixing well between each), being sure to add the hot water and soda mixture last. Beat well. Pour mixture into pans and bake for 1 - 1 1/2 hours or until testing stick comes out clean. Cool and top with favourite icing.
In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally. In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed. In a large skillet over medium-high heat, heat 1 Tbs. oil. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
Cook the pasta according to package directions, drain then rinse under cold water. Transfer to a large bowl and allow to cool. Add the cabbage, chicken, capsicum onion, carrot, celery and cucumber to the pasta and mix well. Combine the mayonnaise, mustard and vinegar seasoning with salt and pepper to taste. Add to the salad tossing well. Chill.
In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes. Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste. In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using). Cut in the shortening until crumbly. Stir in the shredded cheese. Add in half and half cream; stir JUST until moistened. Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.
Preheat oven to 400°F Lightly dust a baking sheet with some flour. Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers. Next, rub in the butter to pea-sized pieces; then mix in the sugar. At this stage, put the lightly dusted tin into the oven to preheat. Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter. Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown. Cool on a wire tray.
Heat the butter in a large frying pan. Add the onion and cook for 2-3 minutes until soft but not browned. Stir in the rice, mixing well until the grains are well coated with butter. Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 20 minutes or until the rice is cooked but not mushy - you may not need all of the stock. Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 5 minutes. Serve.
Cook potatoes in enough boiling water to cover for 30 minutes or just until tender. Drain well and cool enough to handle. Peel and cut potatoes into 1 inch cubes. Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently. Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl. Combine this mixture gently with the potatoes. Cover and chill.
Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes. **can add cooked cut up shrimp, scallops or pepperoni, hot ham, chicken, sausage. makes: 45 cups.
Scramble (finely, little pieces) the eggs in a wok. Remove and set aside. Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference. Add to wok the celery and carrot. Saute for about ten minutes, stirring often. Add garlic and saute for another four to five minutes. Add remaining two tablespoons of shortening to wok and add cold rice. Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also). Mix ginger and soy sauce together, toss in with rice. Add scrambled eggs to rice. Cook, stirring, another five minutes or until your preference. Makes 4 one cup servings.
Preheat oven to 425 degrees. Rinse potatoes until skins are clean, then dry them. Toss with olive oil and salt and pepper. Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.
Heat a large saute pan and add the oil and butter. When hot, add the green beans and garlic and season generously with salt and pepper. Toss occasionally and cook until almost tender but still a bit crisp, over medium heat. Place in a warm dish and grate the cheese over the beans just before serving.
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear. Let stand for 5 minutes before serving.
Preheat oven to 350 degrees F. Grease the bottom of an 8x8 pan (I prefer glass). In a medium bowl, combine brown sugar, vanilla and eggs with the melted butter. Mix well using a wooden or plastic spoon - not a mixer. Stir in flour, salt, baking powder and chocolate chips. (Tip: the chips will disperse more evenly throughout the batter if you mix them in with the flour instead of on their own at the end.). Pour batter into prepared pan and bake until just barely golden around the edges. This usually takes just under 20 minutes in my oven but you should cook them until they are the texture you prefer - less time for fudgy, gooey brownies, more time for slightly more cake-like brownies.
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.
Pour wine and sugar into deep pot and heat until just before boiling. Do not boil. Wrap Cinnamon, Lemon Peel and cloves in Cheesecloth and tie off tightly. Add to wine and sugar mixture and simmer for about 15 minutes. Serve immediately in coffee or tea mugs.
Mix together ingredients from ground beef to worcestershire sauce. Shape into 2 small loaves or 1 big one. Mix together the ketchup-mustard-brownsugar- and pour on top of meatloaf. Bake at 350 for 1 hour and 15 minutes.
Combine all ingredients and store in an airtight container. To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.
Fry onion, add all the other ingredients and cook covered for 20 minutes. In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls. Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! This takes about 10 Minutes. Top your meatballs with your vegetables and continue to cook for half an hour covered at low temperature. Stir in lemon. Serve with preferably with flatbread or couscous.
In bowl stir together flour, sugar, baking powder, baking soda and salt. In another bowl stir in cheese,yogurt, butter and eggs. Add this mixture to dry ingriendents and stir just enough to moistened. This batter will be stiff. Fill greased muffin tin with batter. Bake at 400 for 15-20 minutes. Makes 12.
Pre-heat the oven to 425°F Score the flesh of the chicken and place in a shallow dish. Mix together the remaining ingredients and pour over the chicken. Cover and refrigerate. Leave to marinade for at least 30 minutes. Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl. Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through. Serve the chicken with the salsa and rice.
Measure first 8 ingredients in given order into a mixing bowl. Stir baking soda into hot coffee. Add and beat dough until thoroughly blended. Drop by tablespoons onton greased cookie sheets. Bake in 375* oven for 10 to 12 minutes. Cool on wire racks. Enjoy!
Shake the gin, lime juice, and sugar with ice cubes. Strain and pour into a Champagne flute. Pour Champagne on top. Garnish with a lemon twist.
Combine the margarine, oats and sugar, flour and vanilla in a bowl and mix well. Drop by spoonfulls onto an ungreased cookie sheet. Bake at 350.
Prepare water bath canner. Sterilize jars & lids for 7 pint jars. Hull & slice strawberries, about 3 lbs. Place lemon juice & sugar into large pot. Add strawberries to pot, stir to combine. Turn heat to medium high, continue stirring occasionally. Let juice/sugar/strawberry combination come to 190 degrees (do not let boil). Add mixture to jars by ladling strawberries into each jar & then adding liquid to within 1/4" of jar top. Wipe jar tops with damp cloth to ensure there are no drips to prevent a good seal. Add jar lids & rings. Process for 15 minutes in boiling water. Remove from canning pot & let cool, untouched, overnight. To serve mix 1 pint concentrate with 2 quarts water, lemon-lime soda, ginger-ale, or soda water. To store, remove rings & place in a cool, dry, dark (like a pantry) location.
In slow cooker combine rice, chicken broth, and ginger. In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple. Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.
Whisk the Genugel into the cold water first, then add to syrup. Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil. Boil all ingredients to 217. 5 degrees F. (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content). Here is the tricky part- The objective is to make clear jelly in the jar. Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly. It will still taste fine, but won't look as good. It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer. First, skim off the surface foam as minimally as possible. A lot of waste can occur at this point. Second, have a cup or ladle large enough to fill each clean jar with ONE pour. If you have to go back and add more to fill the jar, you will have air bubbles and layering. Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees. Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly. Yield is low and many people don't think it's worth the syrup or the trouble.
preheat oven to 325*. mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour. Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies. Sprinkle half the pecans into dough lined muffin cups. Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth. Spoon filling into cups and top with remaining pecans. Bake at 325* for 25 minutes. Cool completely before removing pies from muffin tins.
Place the pork tenderloin into the crockpot. Mix all the remaining ingredients together and pour over top of the pork tenderloin. Cook on low for 8 hours.
Pour the canned tomatoes into the food processor or blender; puree until smooth. Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize. Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer. Cook, stirring occasionally for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds. Shred them, using the coarse holes in a shredder or grater. When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender. Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce. Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
Sautee veggies with non-fat cooking spray, add scrambled eggs, cook until done.
Preheat oven to 350°F. In a small bowl, combine olive oil, garlic, parsley, sage, salt and pepper. Place pork tenderloin in a roasting pan. Rub garlic herb marinade into meat. Cover with lid and put tenderloin into oven. In a small saucepan, combine brown sugar, cola, lime juice and jalapenos. Bring to a boil over medium high heat, whisking frequently. Turn heat to low and simmer, whisking frequently until sauce is reduced by half. Strain to remove jalapenos. Remove pork from oven and pour the glaze over top of the tenderloin. Return to oven and continue to baste pork every 15 minutes until internal temperature reaches 170°F.
Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted. Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour. To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.
Pre-heat oven to 180 degrees Celsius. Heat oil in a pan cook chicken in batches until browned, remove and set to one side. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.). Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot. I served our with honeyed carrots and buttered spinach.