HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stockpot, over medium-high heat, saute garlic, chicken, and onions in oil until garlic and onion are soft and chicken is golden brown on all sides (5-10 minutes). Add the water, bay leaves, thyme, peppercorns, salt, and chilies; bring to a boil over high heat. Decrease heat to low & simmer, covered, for 1 1/2 hours, occasionally skimming off any fat that rises to the surface. Add lemon zest to the broth. Add all vegetables and simmer for 8 minutes. Add the chorizo and simmer for 13 more minutes, occasionally skimming the surface of the soup. Add the parsley. Ladle into bowls and serve with mustard on the side for dipping the meat and vegetables into.
Blend all ingredients together very well. Pour into half pint jars. Cover and refrigerate.
Line 15-1/2x10-1/2x1-inch pan with foil- make sure that the foil extends past the pan Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl. In large saucepan using medium heat, combine corn syrup and brown sugar, stirring constantly, until mixture comes to a boil and then remove from heat. Divide the mixture in half, and immediately stir it into each bowl the mixture is smooth. Immediately stir half of the cereal into each mixture. Spread peanut butter mixture into the pan and put the chocolate mixture on top of it and cool completely. Cut into bars and remove from the foil. Store in a cool, dry place in an air-tight container.
In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop. Remove cinnamon sticks, mash berries with potato masher. Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight. DO NOT SQUEEZE the bag or the jelly will get cloudy. Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick. Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning. Remove pan from heat; skim foam; remove cinnamon stick. Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level). Label & store in cool dark place.
Soak all the daals& wheat for 3 hours, then wash and drain well Grind red chillies, turmeric, garlic& ginger, salt into a paste Heat ghee, and fry the ground spice paste well Add meat, and stir fry for 5 minutes Add wheat and dals, with 12 cups of water Also add chopped mint and coriander and blend well, adding salt to taste. Simmer on a low flame for 2 hours Serve hot garnished with fried onions, ghee and lemon slices.
Melt butter in heavy skillet over low coals. Toss in bread cubes and stir until lightly browned. Mix remaining ingredients together and pour over bread cubes. Cook over medium coals until set and browned on the bottom. Serve immediately.
In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required. Drain tuna over a small bowl, reserve marinade. Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side. Wasabi Drizzle. Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream. Kumara Ginger Fritters. Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce. Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl. Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper. Chili Coriander Yogurt. Combine all the ingredients in a bowl, mix well. To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.
Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking pan. Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread). In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min. Add sugar and vanilla and beat at med. speed until thoroughly combined. reduce speed to low and add cream; mix until smooth. Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan. In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding. Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath. Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan. Cool to room temperature. refrigerate for 2 hours or until firm.
Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted. Add tomato sauce and tomato juice; cook for 1 hour. Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer. Serve over cooked rice.
Heat a large skillet over medium heat. Cut zucchini into 1/4-inch slices. Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender. Add mint, parsley, salt, and pepper, and cook 1 minute longer. Remove from heat and serve.
Saute onion and garlic in butter. Add chili powder, chicken broth, rotel and cheese. Cook over low heat, stirring frequently, until cheese is melted. Add chicken and spaghetti. Mix together and place in large casserole dish. Cover and freeze. To prepare, thaw to room temperature. Heat in covered casserole dish at 350 for 30 - 40 minutes or until hot and bubbly.
Grate the chocolate into top part of a double boiler over boiling water. Add the water until a smooth paste is formed. Mix sugar and cornstarch. Add to chocolate paste. Gradually stir in the coffee. Beat until smooth. Cook about 5 minutes, stirring occasionally. Stir in cinnamon, vanilla, salt, and milk. Blend thoroughly. Cook mixture for for about 20 minutes, stirring occasionally. Before serving, beat with rotary beater until frothy.
Dice apples, add mayonnaise and stir to coat. Add raisins and walnuts. Chill before serving.
In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom and 2 inches up the sides of a greased 9 inch springform pan. Place the pan on a baking sheet. Bake at 350 for 10 minutes or until set. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a medium saucepan, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook and stir over very low heat for about 10 minutes or until mixture reaches 160 and is thickened. Whisk in food color if desired. Cool. Remove sides of springform pan. Spread the lemon glaze over the cheesecake; garnish with fresh raspberries if desired. Refrigerate leftovers.
Prepare and roll pastry for single-crust pie. Line a 9" pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes. Remove foil. Bake for 40 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate. Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.
Bring water to boil in microwave, add soup mix, stir well. Add beer,brown sugar, olive oil, Worcestershire sauce, A-1 sauce, garlic, accent and black pepper. Stir well. Place roast in a baking dish or a large plastic bag and pour in marinade. Marinade several hours or over night. Wrap roast in foil or use a ovens Reynolds baking bag (adding 1Tbs of flour to bag before adding roast and poke holes in top of bag) place in a baking dish. Bake in oven at 350° for 1 hour, turn oven down to 300° and bake another 1 hour or until tender.
Brown hamburger meat, onions and garlic in large stewing pot. Add salt, pepper, basil and thyme. Wash cabbage and cut in half. Remove core and cut cabbage into shreds. Add to hamburger meat mixture. Add sherry. Cook 15 minutes. Turn off heat and leave to the side to cool. Prepare hot roll mix as directed. Flour a surface and roll out dough. Cut a 4X4 square and fill with 1 1/2 table spoons of hamburger/cabbage mixture. Pull dough around mixture until closed. Bake on a greased cookie sheet till brown. Brush with butter/margarine. Bake at 375°F. Makes approx 5 dozen.
Preheat oven to 375. In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish. Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.
Mix and heat everything together in a pot on the stove, or use a Crockpot for convenience. Add as much spices as you think is necessary. I like my wassail with lots of cinnamon. You may choose to use ground cloves instead of whole cloves. Add a splash of rum if alcohol is desired.
Pre heat oven to 350°F. Brown ribs in a heavy kettle. Transfer to large baking pan. Mix together remaining ingredients and pour over ribs. Cover with foil and bake for 1 1/2 to 2 hours.
Preheat oven to 350°F Line 48 mini muffin cups with paper liners. If you don't have mini muffin pans, bake them in a standard 9-by-13 pan and then cut them into small pieces after baking. Dump brownie mix into a large bowl. Mix water with espresso powder and stir in along with the oil and eggs. Add the cinnamon and chips stirring until just combined. Note - I used cappucino chips since that's what I had. Semi-sweet chocolate chips would work or cinnamon chips if you can find them. Divide the batter equally among the muffin cups. Each will be about 2/3 full. Using a cookie scoop makes this a little easier. Or transfer all the prepared batter into a 4-cup measuring cup and pour from the spout. Bake for 12-14 minutes. (adjust baking time if using a cake pan - see box for directions). The toothpick test will be unreliable to judge done-ness since these are gooey. At 12 minutes, press lightly on the top of one - it should have some spring to it if done. Mine did take the full 14 minutes and my oven runs hot. Remove to a rack and cool completely. Stir the cinnamon, ginger and chocolate chunks into the frosting. Dollop a generous amount on top of each cooled brownie bite. Don't be stingy! Sprinkle with powdered sugar. Grate a little more dark chocolate on top. Store in the fridge and hide them from the kids. ;-).
Preheat oven at 400. Cook penne as directed in boiling water; drain and set aside. Cut sausage into small slices (or remove casings so it can crumble as it cooks). Cook over medium heat in skillet. Remove sausage from skillet and then put in olive oil, zucchini and onion to saute. Add salt, pepper, and garlic after the zucchini and onion have softened. Make a slurry with the chicken broth and arrowroot power and add to vegetable mixture. Stir sausage back in, followed by the feta and mozarella cheeses. Either place in casserole dish or if using an oven-proof skillet, leave it as is, cover and put in oven until warmed through, about 20 minutes.
Preheat oven to 350 degrees F. Lightly oil 9x9 glass pan using a paper towel. Mix oats, coconut, raisins, walnuts, flax seeds and cinnamon in medium bowl and set aside. In a large mixing bowl, mash the bananas. (I use an electric mixer.). Add chopped apple and dry ingredients and mix with a spoon until well combined. Press into baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into 24 bars.
Heat oil in nonstick frying pan and add minced garlic. Cook about 1 minute. If you have a food mill just quarter tomatoes , if you don't peel, seed and dice. . Add tomatoes to pan with sugar and 1/2 teaspoon basil and 1/2 teaspoon salt and bring to a simmer. Reduce heat to medium low and cook 20-30 minutes stirring often so as not to stick. If tomatoes very juicy might take longer. Toward the end taste add more seasoning if needed. Pulse the sauce in a food processor with a steel blade. If using a food mill put through medium blade.
slice bread. mix eggs and half and half. add: vanilla, cinnamon. dredge bread in egg and half and half and pecans. pan fry in butter until golden brown on both sides. TOP WITH WHIPPED CREAM AND FRESH BERRIES.
Holding head of lettuce firmly together, slice across the head every 1/2 inch to get nice slices of lettuce. Stop when you get to the tough bottom part. Discard bottom and put sliced lettuce in large bowl. Toss with diced or shredded turkey. Add dressing and toss well to coat. Sprinkle with croutons or toasted dressing bits and cranberries, if desired. Toss again. Add cheese, if desired. Taste for seasoning and add salt and pepper if desired. Serve immediately.
Drop some ice cubes into a shaker Pour in Baileys Add the Irish Whiskey Add coffee Shake vigorously Serve in a Martini glass.
In a large mixing bowl, put all liquids in and stir. Add sugar, salt and yeast. Let stand 5 minutes. Add eggs and oatmeal. Stir in enough flour til dough cleans side of bowl. Turn onto floured surface and knead in remaining flour until dough is smooth and elastic. Put dough in greased bowl, cover and allow to rise until double. Punch dough down, form into 4 loaves, place in greased loaf pans and let rise until double in size. Bake at 350° for 25 minutes, or until golden brown and loaf sounds hollow when tapped. Remove from pans immediately and allow to cool on wire racks.
-Preheat oven to 400. Puncture the cleaned potatoes with a fork and cook them until softened (about an hr.) Let cool. -Oven on 350. Remove Sweet potatoe skin and mash in a large bowl. After desired smoothness add eggs, sugar, butter, salt. Separately mix the dry ingredients (cinnamon, ginger, nutmeg) and then add to the big bowl. -Put all of it in a 11x13 buttered casserole dish. Add the pecans on top and cook for 40-50 minute Last ten minutes put the marshmallows on top. -Pecans and marshmallows are for the top put I also like to put them in the main mix. For everyone I leave the potatoes completely smooth but I really like them a little clumpy.
Melt butter in a saucepan with tight fitting lid. Add uncooked long grain white rice and stir. Add jalepenos and minced garlic. Cook on low heat and stir constantly for about 2 minutes. Add paprika, cayenne pepper, cumin and salt to rice and mix well. Add chicken stock and tomato sauce. On medium high heat stir constantly and bring to a simmer. Once simmering, turn to low heat and cover with tight fitting lid. Cook for 20 minutes without lifting the lid. After 20 minutes, turn heat off and let sit with lid on for 9 minutes. After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.
Prepare tortellini as directed on package. Chop tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saute the garlic in olive oil until just white. Add to the sauce and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.
in a 4 quart pot heat the oil on medium. saute the onion and garlic 3 minutes. Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil. Add vinegar and cook 2 minutes. add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.
Spread beef pieces over bottom of 13 x 9 baking pan. Spread vegetables over top. Spoon cream of mushroom soup over veggies and spread out. Pour beef broth over this. Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking). Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking. Bake at 350 degrees for 1 hour or until golden brown.
PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool. MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended. PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Finely chop boiled eggs. Add bacon & mix together mayonnaise, mustard, relish & pepper with eggs & bacon. Chill egg salad in the fridge & serve with crackers or with a sandwich with lettuce. Enjoy!
Grate the cheese. Combine in a bowl with the onions and mayonnaise. Add salt and pepper to taste. Spread the mixture between slices of buttered bread. If adding the optional bacon, arrange the slices on the bread. The filling also makes an excellent topping for baked potatoes (with the bacon crumbled).
To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside. To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.
Mix all ingredients except chips together in a bowl. Pour into shallow serving dish. Heat in preheated 350 oven for 30 minutes. Serve with chips.
Open the contents of the tea bags and put into a container. Add water and allow to boil for a few minutes. Strain the leaves from the liquid. Allow to cool. Apply to your hair as a rinse after shampoooing. Gently comb the tea through your hair for a minute or two. Rinse lightly. Then style your hair as normal. Enjoy!
Preheat grill to High. Peel squash, remove and discard seeds. Cut crosswise into 1/2" thick slices. Place butter in a small saucepan and melt over medium heat. Add garlic, scallion and sesame seeds. Cook about 1 minute- do not let garlic brown. Stir in maple syrup and soy sauce. Bring to a boil and let boil 1 minute. Brush squash slices with sauce. Place squash on hot grill, close lid and cook for 2-3 minutes, basting once. Turn squash over and cook 2-3 more minutes, basting once. Serve with remaining sauce, adding to any juices that may have run off into the drip pan.
Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl. Add the cubed bread; stir to coat bread cubes. Cover and chill for 30 minutes. Pour mixture into a buttered 2-quart baking dish. Bake at 350 degrees for 55-60 minutes or until tests done. Meanwhile, beat 4 egg yolks in a small bowl; set aside. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch. Over medium heat, cook and stir until mixture is slightly thickened and bubbly. Remove from heat. Stir 1 cup of hot mixture into the egg yolks. Return all of the mixture to the saucepan. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 2 more minutes. Pour the hot mixture into a bowl, immediately. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Serve bread pudding warm with warm Cinnamon Sauce.
Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl. Shape into meatballs. Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside. Add the onion and garlic to the oil left in the pan. Add Italian sausage (bulk or casings removed from links and crumbled) to the onions and garlic; saute until veggies are tender and sausage is browned; drain any fat left in the pan. Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture. Add the browned meatballs. Rinse the tomato sauce cans with the water and add to the tomato sauce. Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar. Bring to a boil, stirring occasionally; turn heat down to a simmer and cover. Simmer 3 to 5 hours, stirring occasionally. Taste often and add more spices to taste if needed, simmering after each addition before tasting again. Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired. Serve over hot, cooked and drained spaghetti. Sauce can be frozen. Place in freezer containers or freezer bags for another meal.
Put the pumpkin, onion, apple and bullion cube in a large saucepan, cover with water and cook for 20 - 30 minutes until soft. After cooking, pureed the soup but make sure it is not made too smooth, so that you can still taste some bits of pumpkin melt in your mouth. Add salt, pepper, curry powder and mix in the fromage frais or quark.
Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides. Bake crust 10 minutes. Cool. Maintain oven temperature. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until power dissolves, beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack for 30 minutes; chill, uncovered for 6 hours. Cut around cake to loosen. Release pan sides. Top with chocolate curls, if desired.
Place all the ingredients, except pears, in a large, heavy-based pan and heat gently until the sugar has dissolved. Bring to a boil. Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave over-night. Strain off the liquid and boil for 10 - 15 minutes, to reduce the volume to about 425 ml. Pour back over fruit and set aside for 12 hours. Bring fruit and liquid to boil and cook for one minute. Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars. Bring syrup back to boil and pour over pears. Seal jars immediately and allow to cool.