HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a bowl. Store in airtight container. Use as rub for blackened dishes.
In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching. Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram. Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock. Arrange the chicken on top. Brush with the duck sauce. Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.). Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.). Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.
Remove the shells from the hard boiled eggs and slice each egg in half. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water. Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time. Remove whites from dye and drain on a place lined with a couple of paper towels. Take the reserved yolks and mashe them with a fork. Then mix in the 1/2 cup mayonnaise or Miracle Whip with the mashed yolk. Season to your own taste. Pipe or spoon the yolk mix into the colored egg whites. Makes deviled 20 egg halves.
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.
Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :). Remove meat and transfer liquid to another large pot. To the reserved liquid add potatoes. Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes. Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees. This should be done about the time the vegetables are cooked through. I serve this with Irish soda bread and of course -- beer. (Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).
If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place a paper towel in bowl and put rinsed beans inside (this is important dry beans help this stick together). In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. (I use my grater when this is not an option). In a small bowl, stir together egg, chili powder, black pepper, and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into 4-8 patties depending your size preference for me 1/2 a can of beans makes 4 small sized patties. I prefer the baked version. If baking, place patties on lightly prepped baking sheet, and bake about 10 minutes on each side. If frying lightly coat pan with oil and fry on medium low heat until browned and crispy.
Blend grapes, juices and mint until smooth. Freeze mixture in shallow baking pan until it's almost solid - 1 to 2 hours depending on your freezer. Remove from freezer, break up pieces and blend in blender again. Serve with lime wedge.
Cut the butter into the flour to form crumbs, then add the pecans Press mixture into a greased 9x13 pan. Bake at 375 degress for 15 minutes and set aside to cool. On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy. Change speed on mixer to low, and mix in 2 cups of the Cool Whip. Spread cream cheese mixture over cooled crust. Mix the pudding mix with the milk for 2 minutes. Pour over cream cheese layer. Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal. Garnish with additional chopped pecans and/or chocolate shavings, if desired. Refrigerate at least 2 hours or overnight before serving.
Shake stew meat up in a bag with flour to cover. Brown in vegetable oil in stew pot. Cover with water and bring to a boil. Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender). Add remaining ingredients and add additional water to cover. Bring to a boil again. Reduce heat and simmer until vegetables are done, about 15 minutes.
Heat sesame oil in large skillet. Start cooking rice according to directions on package. Stir-fry meat and ginger in skillet, remove. Stir fry vegetables in oil (add more if required) until tender-crisp. Return meat to skilled, mix with vegetables, gravy, soy sauce, and pepper. Serve meat/vegetable mix onver rice.
Preheat oven to 350°F. Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans. In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans. Bake for 45 minutes. For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring. When slightly cooled, pour over cake.
In a large bowl, toss apples, sugar, and cinnamon. Cook apple mixture in a large skillet with butter for 10-12 minutes or until tender. Cool and spoon mixture into pastry shell and set aside. In a small mixing bowl, beat cream cheese until fluffy. In another mixing bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gradually beat into cream cheese and stir in extract. Spoon over apple layer; cover and refrigerate for 2 hours or until set. Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet and bake at 350F for 20-25 minutes or until crisp and golden brown, stirring 3 or 4 times. Cool. Just before serving, sprinkle topping over pie.
In small bowl mix 1/4 cup of the olive oil, garlic, Italian seasoning, crushed red pepper, sea salt and pepper. Wash tomatoes and slice in half. Add tomatoes to bowl with olive oil and seasonings. Mix gently and pour onto shallow, foil-lined pan, sprayed lightly with Pam cooking spray. Spread in single layer. Drizzle with 2 tbls. of the olive oil. ROAST in preheated 400 degree oven for 45 to 60 minutes until tomatoes are soft and dark brown on top. PREPARE pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 tbls. olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining 1/2 of tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional red pepper, if desired. SERVE with salad and garlic bread.
Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter, adding salt & freshly ground black pepper to taste. Serve and enjoy!
Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve. In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed. Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold). Dip patties into cracker crumbs to coat. Melt butter or margarine in a large skillet. Pan fry patties until golden brown on both sides. Serve with Dill Sauce. OPTIONAL: Serve with lemon wedges to squeeze over patties.
spread peanut butter on crackers and top with another cracker. prepare several. slowly melt morsels on low heat. dip cookies in melted morsels, place on wax paper. cool. place in container and refridge.
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well. Place the leg of lamb in rack in a roasting pan. Coat the leg with yogurt mixture all over. Cover the lamb with plastic wrap (do not use foil to cover the lamb). Refrigerate for 24 hours. Set oven to 375 degrees. Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone). Let rest for 15 minutes before serving. Delicious!
Preheat oven to 350. Mix ground beef, onion, salt, pepper and garlic powder in a bowl. Mix in bread, milk, egg, 1 tbsp mustard, and 1/4 cup ketchup. Press mixture into a loaf and put in baking dish. In a small bowl, stir together 1 tbsp mustard, 1/4 cup ketchup and 2 tbsp brown sugar. Pour on top of the meat loaf within the last 20-30 minutes of cooking. Bake for about an hour until it's cooked through.
Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again. Throw everything into the pot except the shrimp. May have to add 1 cup of water to thin a bit if too thick. Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well. Add the shrimp and cook until they are done about 20 minutes. Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish. I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.
Season chicken with salt and pepper and lightly coat with flour. Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm. Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta. Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.
Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat. Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered. Deep-fry in small batches for a couple of minutes until slightly golden. Remove from the oil with a slotted spoon and allow to drain on kitchen towel. Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.
Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate. Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes. Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes. Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
Preheat oven to 170 degrees Celcius and grease a 2lb loaf tin. Mix the splenda and applesauce together in a large bowl until combined. Beat in the egg, egg white and vanilla. Sift in flour and baking powder and mix well. Finally fold in the raspberries. Transfer the mixture to the loaf pan and bake for approx 35 mins or until a skewer inserted in the centre comes out clean.
Brown pork in hot oil in a large skillet; drain. Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes. Stir in corn, squash and salt. Cover and simmer for about 30 minutes.
Place hot pasta in a large bowl; stir in the green onions. Mix the mustard, parsley, basil, and black pepper into the vinegar. Whisk the olive oil into the balsamic vinegar mixture. Pour over pasta and mix well. Serve, or cover and chill up to next day.
Start seafood mix and salmon with the diced tomatoes and Rotel in large pot over medium heat. Add 3 cups of water, chicken bouillon cubes, and spices. Add tomato soup and chopped kale and simmer for 10 minutes. Add more water if necessary. Season to taste. Serve over brown or white rice.
Grease and flour your pans. Set the oven to 350 degrees. Mix the cake mix with the next five ingredients. Pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a Bundt pan. Check the cake with a toothpick to see if it is done. (When inserted in the cake, it should come out clean. The cake will have just begun to pull away from the sides of the pan.). Let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (Slide some waxed paper under the cooling rack to catch the drips of Ganache-yum!). For the Ganache: Unwrap the squares of chocolate and place them in a bowl. Pour the whipping cream in a pan and bring to a boil. Pour the hot cream on the chocolate and stir it until it is smooth and glossy. (at this point I chill it slightly for a filling or if I want to spread it). Spoon the Ganache over the cake on the rack making sure to cover it evenly. When the chocolate Ganache is almost set, top with almonds and place it on your serving plate.
Split each shrimp on underside down to tail, try to avoid cutting meat (use sharp knife or scissors). Put shrimp in bowl with remaining ingredients. Stir well to coat. Cover and refrigerate at least 2 hours. Push onto skewers and grill shrimp 6 inches from heat over a low charcoal fire. Turn frequently. takes about 15 minutes. Serve skewered shrimp scampi with garlic butter.
In the largest skillet with a cover you have, brown the chicken in the butter. Add the tomatoes, onion, salt and 1/2 c water. Cover and simmer for 20 minute. Add the chili powder, garlic powder, pepper and pimiento. Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru. Remove the chicken from the pan. Mix flour with 1 tbsp water. Be sure there are no lumps. With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy. Serve the chicken over rice with the gravy.
Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
Preheat oven to 450 degrees F. Generously butter a 9-inch pie plate and place berries into the bottom. In a blender, combine milk, melted butter, eggs and vanilla extract; blend. In small mixing bowl, combine flour, sugar, nutmeg and salt. Add flour mixture to blender's wet ingredients; blend until smooth. Pour over the berries. Combine 1/4 cup sugar and 1 tsp cinnamon together in separate small dish or sugar shaker (You won't use all of this but it is a good ratio to make cinnamon sugar~ you'll have extra for other recipes!). Sprinkle top of blueberry popover with 2 tsp of cinnamon sugar mixture. Bake for 15-20 minutes at 450 degrees then reduce the oven temperature to 350 degrees F and bake another 15-20 minutes. Cut into wedges and serve warm. You can top with butter or syrup but I prefer Brummel& Brown's blueberry yogurt spread~ Yummy!
Preheat oven to 300 degrees. Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides. Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce. You may need to repeat this procedure; there should be quite a bit of liquid. Cut the meat in thin slices and serve with pan juices.
Let butter and eggs come to room temperature. Combein gumdrops and 1/2 cup flour. Grease and flour 2 9x5-inch loaf pans. Lay a strip of parchment paper inside so it covers the two long sides and bottom. Set aside. In large bowl, beat butter with mixer 30 seconds or until softened. Gradually add sugar, beat until combined. Add eggs one at a time, beating after each and scraping the bowl frequently. Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition. Fold in dates, coconut and nuts. Fold in gumdrops. Spread batter evenly into prepared pans. Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean. Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth. Pour Orange Glaze over the hot cakes. Cool in pans on wire racks for 20 minutes. Remove from pans; remove parchment paper. Cool completely. Wrap each cake in plastic wrap. Store in refrigerator for up to 4 weeks. Serve at room temperature.
Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours. String together chicken pieces on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275°F for 7 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes.
In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale. Pour into cocktail glasses, add the grenadine and nutmeg, and serve.
Cut pineapple, lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.
Put the bulgur into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender. Don't be tempted to add more water since the juice from the lemons and tomatoes will soften it further. Add the tomato paste, lemon juice and oil, the chilli, and some salt, and mix thoroughly. Trim the green tops off the spring onions, then slice them finely. Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint, and mix well. Serve with the small lettuce leaves stuck around the edges of the salad. Another way is to roll the bulgur mixture into balls the size of a small egg and to place each one in the hollow of a lettuce leaf.
Preheat oven to 350F degrees. Mix together apples, oil, sugar, eggs& walnuts by hand in a large bowl, combining well. Set aside. Mix flour, baking soda, salt, vanilla& cinnamon in a separate bowl, then add to apple mixture (batter will be thick). Pour into ungreased 13x9 baking pan, and bake for one hour or until done.
Put the mango and banana into a bowl. Scoop the pulp out of the passion fruit and gently mix in with the mango and banana. Transfer to your serving dish and top with yogurt.
Heat your griddle or skillet. If you have Kenyon's All SeasonsTM Grill with griddle attachment, then attach the griddle, add 1.5 cups of water to the drip tray and preheat grill to a medium heat (4 bars). Mix the pancake mix and other ingredients together as directed on the box. Whisk all ingredients together as directed. Don't over mix your batter, small lumps are fine. Add cinnamon and vanilla to the batter. Let the mix sit for a couple minutes. Next spread oil over the griddle and pour 1/2 cup of batter onto the griddle. You'll want to make larger pancakes to have room for all of Santa's accessories. When the batter starts to bubble and the edges set, flip over. Repeat until remainder of the batter is finished. Once your pancakes have cooled, add strawberries, sliced in half, to make Santa's hat and top with a marshmallow. Add a whipped cream beard and trim the hat. Dab on chocolate sauce to create eyes and a joyful smile.
Mix first 4 items together, in a good sized mug. Add boiling water, stir till smooth. Heat milk for 3 minutes over LOW heat until hot. Stir the milk into the cocoa mixture until well mixed. Stir in vanilla and almond extracts. Enjoy--.
Cut beef in 1 inch cubes removing any fat. Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions. Place cubed beef over vegetables. Sprinkle with salt, pepper and thyme. Sprinkle with package of Au Jus Gravy mix. Pour tomatoes over all. Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands) Stir all together gently and let cook for 45 minutes.
Place 2 TBS olive oil in large heavy pot and heat over a medium heat. Add celery and onion and cook 2 minutes. Add ground turkey and diced apples. Add poultry seasoning and mix well. taste and adjust poultry seasoning, salt and pepper to taste. Add bread cubes at the last minute, if desired.
Cook potatoes 20-25 minutes, until soft. Drain well. Mash potatoes with butter, cheese, salt, and pepper. Refrigerate until cold. Preheat oven to 400 degrees. Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly. While amaranth is toasting, work flour into potatoes. Split potato mixture into six equal portions. Roll each portion into a 7 inch rope. Roll each rope in toasted amaranth, then form into a donut shape. Place donuts on a lightly greased cookie sheet, and bake 12 minutes.