HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat sugar and vinegar until sugar dissolves. Allow to cool. In a large bowl, combine rest of ingredients. Pour cooled sugar/vinegar mixture over cucumber mixture. Mix well. Allow to set overnight or for at least 8 hours. Enjoy!
Cream first 2 ingredients then beat in egg. Mix vanilla, lemon peel and milk into the creamed mixture. Mix flour, baking powder, soda and salt and add to wet mix. Stir in the raisins and walnuts. Roll into balls then in crushed corn flakes. Put half a cherry on top of each cookie, pushing down a bit. Bake 10-15 minutes in 350 oven.
Marinade: Combine buttermilk, Dijon mustard and garlic. Place duck breast in a plastic bag or container and add marinade. Refrigerate 4 hours or overnight. Sauce: Combine honey and vinegar. Duck: Remove duck from marinade, rinse and pat dry. Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket. Place 2 sage leaves in each pocket. Score skin with diagonal cuts at 1/4 inch intervals. Turn breasts and score in the opposite direction. Heat a skillet over medium heat, add breasts and cook 5 minutes. Reduce heat to medium low and cook 5 minutes. Turn breasts and cook 5-8 minutes. Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.
Panfry bacon in skillet until browned. Remove with a slotted spoon. Saute onion and mushrooms in bacon fat until tender. Remove with slotted spoon and combine with bacon. Season tenderloin pieces. Dip in beaten egg, then roll in cracker crumbs. Brown in remaining bacon fat. Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms. Add the mushroom liquid, cover and bake at 350*F for 30 minutes. VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid. Makes it even more delicious!
For Fritters: In a large bowl, stir together the sugar and melted butter. Sift together the dry ingredients. Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients. Add the drained corn. Mix until moistened. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Do not let Corn fritter patties touch one another while frying. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. When fritters have been completed let cool on paper towels. Casserole: In fry pan add 2 Tbs. of butter, place onions and bell pepper in fry pan. Sautee on medium low heat until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1+1/3 C. of water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350 degrees for 20- 25 minutes. Remove foil and place back in oven for 10- 15 minutes.
Cook macaroni as directed on box and cool. Add shredded cabbage and rings together. Mix mayonnaise, sugar and vinegar together. Pour over cabbage mixture. Refrigerate until serving. You may leave out the green peppers if you don't like that flavor.
Make the chicken: stir together olive oil, garlic, soy sauce and salt. Turn the chicken breasts in the marinade and let sit for 15 minutes. Grill the breasts until cooked through. Cut into strips, and toss with barbecue sauce. In a large mixing bowl, toss togetrher lettuce, basil, jicama, cheese, beans, corn, cilantro, dressing and tortilla strips. Transfer to chilled plates. Surround each salad with tomatoes and chips, top each salad with chicken and drizzle with barbecue sauce. Garnish with scallions and bacon.
In a skillet, saute onions and green pepper in oil. Add ground turkey and continue cooking until turkey is cooked through. Remove from heat and stir in beans, tomato sauce and taco seasoning. In a med bowl, combine cornmeal, sugar and salt. Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn. Grease 9" pie pan and press cornmeal into the bottom and sides. Spoon turkey and bean mixture into crust. Bake at 350° for about 25 minute. Sprinkle with cheese and bake for 3-5 more minute. Remove from oven and let stand 5 minute.
Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes. Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces. Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready. Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each. Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil. Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.
Melt butter in a wok or pan over medium heat and add bacon and chicken. Stir-fry a few minutes until lightly cooked. Allow to cool 5 minutes and serve in your best china.
Preheat oven to 450°F. Whisk flour, sugar, baking powder and salt in a large bowl until well-incorporated. Add the cold milk & mix a bit. As dough begins to form, use a cheese grater to grate the butter into the dough evenly. Fold dough as you grate so the butter spreads evenly throughout. When done with the butter, fold in the blueberries. Gently pull off chunks of dough and pat to form 10 biscuits of roughly the same size. Place on ungreased cookie sheet or cake pan. Bake in oven for about 7-12 minutes, or until golden. When biscuits are done, paint them with the melted butter using a pastry brush. Just before serving, mix the powdered sugar, water, vanilla and lemon juice to create a glaze. Drizzle over biscuits.
Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.
sort beans, rinse and add to stock pot. scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot. peel potato and dice into very small pieces, add to pot. add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours. rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes. Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.
Boil pasta and drain. Place pasta back in pot on warm burner. Add just enough tomato juice so your noodles won't stick to the pot. Add salt and butter, stir until butter is melted. In a separate bowl mix sour cream with tomato juice by adding a few tablespoons of tomato juice at a time until sour cream and tomato juice mixture is runny and well mixed through (this is done so the sour cream does not curtle when mixed with the hot pasta). Add mixture and remaining tomato juice to pasta, stir and serve immediately (when left to sit, the pasta will soak up the juice and it will taste slightly different). I like mine best fresh, that's why I make it a bowl at a time. I also never measure anything for this recipe. All amounts can be adjusted to suit your personal preference. These measurements are simply a baseline.
Heat oil in a large non-stick skillet over medium-high heat. Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally. Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway, salt and pepper. Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off. Cover and let stand a few minutes before serving.
In a large pot, saute leeks and onions in butter until soft. Add broth and water. Bring to a boil. Add potatoes and cook until quite soft. Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed. Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper. Heat on medium/low for 1-1/2 hours.
In saucepan add oil, tomato sauce, honey and salt. Gentley cook until all ingredients are blended. Add onions and cook on gentle to medium heat until onions are cooked. Approx 6-8 minutes. Stir occassionly.
In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear. Cut into thin strips; serve in tortillas or taco shells with desired toppings.
Preheat oven to 400°F. In 13x9-inch baking dish, arrange chicken; top with tomato. Combine soup mix, water and oil in small bowl with a whisk for complete blending. Pour soup mixture over chicken. Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts. Top with cheeses and bake 5 minutes or until cheese is melted. Serve, if desired, with crusty Italian or garlic Texas Toast.
Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften. Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes. Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high. When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally. Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender. Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!
Place potatoes in a microwave safe bowl and add water to cover. Cook on high for 8 minutes. Drain well. In a small mixing bowl combine the flour, cold water, sour cream, salt and pepper. Whisk well-no lumps! Turn your electric skillet to 350 degrees. Melt butter. Add potato slices and ham, saute for 3 minutes-turn a few times. Add the water sour cream mixture. Mix well. Add the cheeses. Mix well. Cover and reduce heat to 300 degrees, cooking for 15 to 20 minutes. Using a spatula turn/stir potatoes. Cover and continue to cook for another 15 to 20 minutes. (for the second round of cooking I turned up the heat to 350 as my Fiance loves the "brown stuff"). Remove cover and cook off any remaining liquid-about 5 minutes. Serve.
Sauce #1 ~ Marmalade Dipping Sauce: Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally. Sauce #2 ~ Pineapple Salsa: Combine ingredients and serve. Sauce #3 ~ Apricot Preserves Dipping Sauce: Combine ingredients and serve. Sauce #4 ~ Rum Dipping Sauce (from Paula Deen): Combine ingredients and serve.
Preheat oven to 350°F. In a medium bowl, combine gingersnap crumbs, brown sugar, and butter. Press in bottoms and up sides of a 12-cup miniature cheesecake pan. Bake for 10 minutes. Cook completely. In a medium bowl, combine milk and pudding mix. Beat at medium speed w/an electric mixer for 2 minutes, or until thickened. In a small bowl, combine cream cheese and confectioners' sugar. Beat at low speed w/an electric mixer until smooth. Beat in zest, juice, and vanilla. Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth. Spoon mixture evenly into prepared crusts. Cover and freeze for at least 8 hours. Place cheesecakes in refrigerator 30 minutes before serving.
Fill blender 3/4 full with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve. If you prefer your glass rimmed with salt, rub a lime wedge around the edge of margarita glass and dip the rim into course salt.
Mix together the hamburger, potato, jalapenos & Caesar dressing. Season with Salt & Pepper. Make into 4 patties. Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium. Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times. When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes). Meanwhile toast the inside of the buns, add cheese and let it melt. Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side. Nice to serve with Oven Fries.
Preheat oven to 350 degrees. Mix the above ingredients (except for the ketchup and jelly) and form into balls (small walnut size). Place in large shallow pan and put in preheated oven. Cook for approximately 30 minutes or less. These can be frozen to use later. When ready to serve, make sauce with the ketchup and grape jelly and simmer until hot. Sauce will thicken.
Melt the butter, syrup and sugar slowly in the large saucepan. Take off the heat and mix the oats in well until all absorbed. Prepare something like an 8" square baking dish with silicone paper and spread the mixture evenly in. Bake in the oven for about 25 mins at 160oC. When still hot mark out the portions and then let it cool in the dish. When cool re-mark the portions and serve.
Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute. Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes. Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid. Bring to a boil on medium-high heat. Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour. Swish the octopus legs around with the tongs to remove the dark reddish membranes. Drain the octopi, discarding the cooking liquid, and cool to room temperature. Marinade/Vinaigrette: Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil. Lower heat and simmer until reduced by half, about 5 minutes. Cool the vinegar mixture. Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated. Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling. Add octopi to bowl and toss marinade overnight. Preheat grill on high. Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette. Pour over the octopus and serve.
Trim fat from roast. Cut slits in several places. Insert a small slice of garlic into each slit. In a 4 quart Dutch oven, brown roast on all sides in hot oil. Remove from heat. Drain off fat. Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast. Bake covered, in a 325° oven for 2 to 2 1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm. For gravy: measure cooking juices; skim off fat. If necessary, add enough water to measure 1 1/2 cups of juices. Return juices to Dutch Oven. Combine the 2 tbsps vodka and the cornstarch; stir into juices. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Slice meat thinly across the grain; serve with gravy.
Slice Beef into thin strips. In a large bowl whisk together milk and flour salt and pepper. Melt butter in large pot over medium heat. Add milk and flour mixture constantly whisking until it reaches a thick consistency. Add beef and stir with a wooden spoon until heated through. Serve immediately over toast.
Preheat oven to 425. Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown. Drizzle with the oil and sprinkle with salt and pepper to taste. Stir well. Roast the vegetables, stirring once or twice, for 45 minutes. Pierce each sausage in two or three places with a fork. Place the sausages on top of the vegetables. Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through. Serve hot.
In a mixing bowl, combine all ingredients. Pour into a pie plate. Bake at 400 for 15 minutes. Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
In a microwave bowl put your crisco first then butter. Microwave until melted. Make sure you melt butter and crisco together. Set aside until cool. In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture. Blend on medium speed for about 2 minutes. Add your whipping cream. Mix until smooth. Now you can add chopped walnuts to it if you like. But my family likes it without the nuts but want the nuts on top of the icing. Place in a 13x9 cake pan. Bake at 325 degrees until cake is done. In my oven it took 45 minutes. Ovens vary so check cake for doneness. Let cool. Ice and refrigerate. Icing: In a bowl whip your butter first. Next add cream cheese and whip. Next add your vanilla. Then a cup of powdered sugar. Mix well, next add one tablespoon of the whipping cream. Mix thoroughly, Next add another cup of powdered sugar. Mix thoroughly add the other tablespoon of whipping cream. Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth. Spread on the cool cake. Add chopped walnuts on top. Refrigerate. I like mine refrigerated because it taste so good that way.
Take a slice of bread and layer on it a slice of mozzarella, basil, and salt and pepper to taste. Top with another slice of bread and press together firmly to make a sandwich. Repeat with the rest of the bread and ingredients to make four sandwiches, and set aside. Place the flour in a shallow bowl. In a second shallow bowl, combine the eggs and milk with salt and pepper to taste. In a third shallow bowl, blend the bread crumbs with salt and pepper to taste. Dip the sandwich first in the flour, then in the egg-milk mixture, and then in the bread crumbs. In a 10-inch saute pan, heat olive oil until medium hot. Place carrozza carefully in hot oil and turn with tongs, brown evenly all the way around on all sides. Remove from heat and serve immediately. Note: It's important that the oil is not smoking. If the oil is too hot, carrozza and breadcrumbs will burn on the outside before mozzarella has a chance to melt between layers.
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
Preheat oven to 400 degrees. Prepare dinner as directed on package. While macaroni is cooking, brown meat and drain. Add taco seasoning mix and water to the meat; simmer 5 minutes. Stir sour cream into prepared dinner. Spoon half of the dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining dinner mixture. Cover. Bake 15 minute. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.
Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor. Mix all ingredients gently by hand. Tightly cover and cool the mixture for a few hours, maybe even overnight. Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes. **start with a 1/2 cup of mayonnaise and add as needed **.
Mix all the dry ingredients in a large pan (roasting). Blend sugar and wet ingredients in a large bowl. Mix liquid into dry and blend together well. Baking. Fill muffin cups 3/4 full. Bake 350 till done Stores in fridge x 6 weeks. I am not sure exactly how many muffins this makes! a lot!
Wash and dry oregano. In a large saucepan, bring vinegar to a boil over high heat. Add four sprigs of oregano to vinegar. Remove from heat. Let cool, uncovered, until vinegar reaches room temperature. Remove oregano and pour vinegar into hot, sterlized bottle. Add remaining oregano sprigs and seal bottle tightly. Leave in a cool, dark place for at least one week before using.
Line rregular muffin tins with cupcake liners and set 1 cookie into each tin. Preheat oven to 325°F. Beat cream cheese, sugar, cocoa powder, and flour together well. Add eggs, one at a time, beating well after each. Stir in sour cream and extract. Fill tins and bake 20-25 minutes. Filling will still appear soft but won't jiggle when cooked. Cool in tins 5-10 minutes. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes). Chill well before serving. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
With an electric mixer, whip up cream cheese and mayonnaise. Spread cream cheese mixture onto a platter, about 18 inches in diameter. Add on the salsa, spread with a spoon. Sprinkle tomatoes, green onions and shrimp onto of the salsa. Cover the tomatoes, green onions, and shrimp with grated cheese. Keep it refrigerated until serving time. Put out a bowl of chips, just dip your chip right in!
Preheat large saute pan or electric skillet on medium high 2-3 minutes. Place ground beef in pan, cook 5-7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water and macaroni, bring to a boil. Cook 10-12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta, remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve.
In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste. Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste. Transfer the steaks to a large resealable plastic bag. Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!). Prepare the grill. Grill the steaks about 5-6 minutes on each side for medium-rare.