HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine all the spices with the olive oil and red wine vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight. Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked. Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about 1/2 cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste. Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.
Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth. put in refridgerator until set.
Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened. Add mince meat stirring to break up meat for about 6 mins or until browned. Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme. Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool. Preheat the oven to 200°C. Make sure the pastry is slightly defrosted. Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans. Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal. Brush tops with milk and bake for 18-20 minutes. Remove from oven and stand for a few minutes before eating, serve with tomato sauce.
In a medium skillet, heat the oil, and saute the onion and garlic until the onion is translucent. Add the lamb or beef, and saute the meat, stirring it often, just brown the strips on all sides. Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer. Serve the meat mixture, sprinkled with parsley, over the hot couscous.
Cream butter and sugar. Add sifted dry ingredients. Roll into balls and place on a greased oven tray and flatten. Place a chocolate button in the centre of each biscuit. Bake for 15 - 20 minutes at 175°c.
Preheat oven to 350. Combine first 7 ingredients in a large mixer bowl. Blend at low speed til moistened. Beat 2 minutes and medium. Spread into a greased and floured 13x9 pan. Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly. Sprinkle over the batter. Bake at 350 for 40-50 minutes until center springs back when touched. Serve slightly warm, with whipped cream.
Crumble and mix all the ingredients together pulses in a mini processor or coffee grinder. Place in airtight jars and out of heat and light. Season any meat. Add to olive oil for a tasty sauce to dip into. Or top a bread before baking. Store in a dark jar out of sunlight.
Cook tortellini according to directions, drain. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts, toss to coat. Sprinkle with Parmesan cheese and pepper.
In blender or food processor, process apples, oranges and raisins until finely chopped, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into 3 greased 8" X 4" loaf pans. Bake at 350 degrees for 50-55 minutes, or until a wooden pick inserted near center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, pimento, dry mustard and Worcestershire into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and pepper. Use on grilled cheese sandwiches, as a cracker spread, or alongside Fried Green Tomatoes.
Preheat the oven to 450°F. Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan. Bake for about 45 minutes, until the fish flakes easily. While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste. Divide the salmon into serving portions and spoon the sauce over each before serving.
To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant. Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled. Add the cardamom and rempah paste and fry until fragrant, about 5 minutes. Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes. To braise the duck, preheat the oven to 220°C. Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone. While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce. Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes. Add the basil leaves and cook until just wilted. To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.
Preheat the oven to 375 degrees. Lightly butter a 9x15-inch baking pan. Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside. Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg. Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top. Bake for 45 minutes or until crisp. Serve hot or warm with ice cream or whipped cream.
Make a syrup by mixing the sugar and water in a saucepan and simmer for 3 minutes. Let it cool to room temperture. In a large bowl, beat the yolks until light yellow. Add the milks (condensed and evaporated), the vanilla, and the rum. Stir in the sugar syrup.
Mix cornflour and water together to form a smooth paste. Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve. Add to meat and/or veg after stir-frying& heat until the sauce has thickened. Serve immediately with rice or noodles.
Preheat oven at 350 degrees. cream the butter and egg until creamy. add maple syrup and molasses and vanilla extract and mix well. in another bowl, combine whole wheat flour, oats, salt, baking powder and baking soda. Stir in the dry ingredient into the butter mixture and mix well (not too long, just stir until the flour can not be seen). Bake for 12 to 15 minutes. remove from the oven and let them stay in the pan for 5 minutes then let cool on wire rack. store in airtight container.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
Pop your popcorn using a hot air popper. Spread out on a jelly roll pan. Spray with PAM. Sprinkle with truvia (I guess you could probably use sugar although I never have) and salt. Enjoy!
Combine water (1c + 3T) and oil in a pan. Heat to 125 - 130 degrees. Stir together 3 cups flour, yeast, sugar and salt. Add warm liquids and stir well. Add beaten egg and mix well. Knead for 10 minutes, adding up to 1 cup flour. The dough should be soft. Turn dough on to floured surface. Cover and let it rest for 10 minutes. Prepare filling while the dough rests. Roll into a rectangle about 18 inches by 12 inches. Spread filling over dough leaving 1/2 inch clear of filling along one long edge of the dough to seal the roll. Begin rolling the dough along the long edge, jelly roll style. Seal edge by pinching the outer edge of the dough with the part of the rolled dough. This description sounds awkward, but you'll understand when you've got the dough rolled up. :-). Cut dough into 1 1/2 inch slices, should make 12. Place into a greased 9x13 baking pan. Cover loosely and let rise 10 minutes. Bake at 400 degrees for 15 minutes. Remove from oven and cool for 5 minutes before drizzling with icing. Filling directions: Mix brown sugar and cinnamon. Using fingers, work the butter into the sugar and cinnamon mixture, until crumbly. Add raisins, if desired. Icing directions: Mix powdered sugar, corn syrup, vanilla and 1 to 2 T Half & Half until desired consistency.
Preheat oven to 375°F. In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended. Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended. Stir in granola. Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.
In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt and pepper. Set pan over medium heat and bring to a simmer. Cook 15 minutes, until liquid-reduces and sauce thickens Serve pork on halved kaiser rolls.
Preheat oven to 400 degrees F. Peel turnips, cut in half lenthwise, then slice each half crosswise into thin slices. Arrange alternate layers of turnip and onion in a greased 2 1/2-quart casserole dish. Sprinkle lightly with salt and pepper. Dissolve bouillon cube in boiling water and pour over vegetables. Dot with butter or margarine. Cover casserole with foil or lid and bake 1 hour 15 minutes, or until turnips are tender.
Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat. Add onion and saute till tender, approx 3 minutes. Stir in garlic and saute 1 minute. Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente. Drain pasta and reserve 1/2 cup of pasta water. Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten. Season pasta to taste with salt-n-pep. Sprinkle with Goat cheese and shredded parm. Bon Appetite!
In the work bowl of a blender or food processor, combine all the ingredients except the fish. Blend until a fine paste is formed. Scrape into a bowl. Add the salmon steaks and mix well to coat the steaks on both sides. Cover and refrigerate for at least 2 hours. Heat the barbecue or broiler to high. Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade. Serve immediately.
Stuffing: Melt butter or margarine in frying pan. Add onion and celery. Saute until soft. Remove from heat. Mix in salt, pepper, parsley, and poultry seasoning. Add bread cubes. Toss well. Wrap mixture in foil, leaving an opening at the top. Chicken: Brush chicken with gravy browner, this is a must. Place in 5-quart slow cooker. Place foil pouch over chicken legs. Cover slow cooker. Cook on LOW for 8-9 hours or on HIGH for 4-4 1/2 hours. Make gravy with juice from chicken if desired. Stir stuffing before serving.
Cook noodles according to package directions, making them just aldente (they will cook more in the oven). Drain well. Pre-heat oven to 350 degrees. In a large bowl, combine tuna, peas, soup, and noodles. Stir well in bowl. Spray a large 4-5 liter casserole dish with cooking spray. Place all contents from bowl into casserole dish. Sprinkle top with bread crumbs and pepper. Bake covered on 350 for 35 minutes. Remove cover and cook an additional 15 minute or until top is lightly browned.
Combine 1st 5 ingredients in a mixing bowl. Add corn flakes til you no longer see any liquid in the mixture, but more is usually better. Divide into 4 equal portions on a cutting board. Shape patties & flatten to 3/4 in thickness. Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides. Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used. Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.
Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust. Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all. Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini. Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper. Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.
Brown hamburger. Drain. Place in bowl and add spices. Cool in fridge til cold. Remove from fridge and knead in the cold pizza cheeze adding tomatoe paste til it holds its shape. The mixture should be firm. Refrigerate until ready to make up. For pizzas, spread hamburger bun halves on cookie sheets and using an ice cream scoop top the buns with the pizza mixture. I spread the mixture with a spatula to the edge of the bun. The mixture should be about 1 to 2" thick; your preference. I have doubled and tripled the recipe for partys. We like a 2" mound of meat and cheeze on ours. If you follow the recipe using tomatoe PASTE the pizzas will rise and puff up, brown nicely, but not spill out over the bun; they really hold their shape and present well. Bake at 350 til cheese browns; about 10 minutes.
Blend all ingredients well. Refridgerate for several hours to firm up or you can also serve immediately for a softer spread. Place in a serving dish with an assortment crackers.
Sift together flour and salt. Cut in shortening and American cheese. Add water and mix. Turn out onto lightly floured board and roll thin and cut into 3 and 1/2 inch circles. Place the circles into muffin tins (though the magazine does not mention greased or ungreased pan I usually spray lightly). Combine ham and bacon and put a spoonful of mixture in each shell. Mix evaporated milk and cream cheese and spread a dollop on each "tart". Bake at 450 for 15 minutes. Serve warm.
Mix together egg, flour, milk and baking powder and let sit for around half an hour or until the batter reaches room temperature. Pre-Heat oven to 425 degrees. Place 1/4 teaspoon of drippings into each muffin cup and place the muffin pan into the oven until fat is smoking hot. Fill each muffin cup with a ladle or large seving spoon of batter. Bake for 20 minutes.
In dutch oven bring veggies and water to a boil. Reduce heat and simmer 10 minutes until veggies are almost tender. Add kielbasa and bean soup. Heat until piping hot. Serve with crusty bread. Works well in the crockpot too!
Separate crescent dough into eight triangles. Combine sauerkraut and salad dressing. Place two cheese strips across the short side of each triangle. Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture. Roll up each from the short side and place on an ungreased baking sheet. Bake at 375° for 10 to 15 minutes or until golden brown.
In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla. Heat mixture, stirring often, until sugar is dissolved. Add cinnamon and stir. Some may float on top. Add 3 cups of pecans to mixture and stir to cover. Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans). Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper. Let pecans cool completely. Break apart pecans and store in air-tight container for up to 2 weeks. To give as gifts, put in decorative glass jars or decorative tins lined with wax paper. NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !
Preheat oven to 400 degrees. Lightly spray muffin pan with non-stick spray or use muffin holders. Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using. In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together. In another bowl, mix the liquid egg white, applesauce and milk. Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries. Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown. After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
Combine gelatin and water in a saucepan. Cook over low heat until gelatine dissolves. Remove from heat. Add mayonnaise beating well. Chill until consistency of unbeaten egg white; don't let it chill to long. Stir in next four ingredients (ham, celery, green pepper and onion). Fold in whipped cream. Pour into lightly oiled 4 cup mold or shape into 2 logs. Chill until firm. Serve with gourmet crackers or baguette.
Put all ingredients in a blender. Pulse until mixture is smooth. Pour onto hot griddle. Serve with butter and syrup.
Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans. Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.
Preheat oven to 350^F. Butter an 8x8 inch baking dish. Cook spinach according to pkg directions. Drain and squeeze out excess moisture. Combine spinach, onion, cream, cheese, butter, salt and pepper in a bowl. transfer to buttered dish. Bake 20 minutes until hot. Serve.
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves a friendly crowd of 80-100.
Combine sauce ingredients and set aside. Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds. Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes. Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.
Preheat oven to 375 degrees. Separate each pita bread into two rounds by gently running a sharp knife around the edge. Place on an ungreased baking sheet with the smooth side up. Lightly spray each piece with nonstick cooking spray. Divide feta cheese and sprinkle evenly over bread, then divide Parmesan cheese and dill weed and sprinkle evenly over the feta cheese. Bake 10 minutes, until cheese is melted and edges of bread just begin to brown.
For the brined chicken: Place the sugar, vinegar and fish sauce in bowl with 1 cup water. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until both are well dispersed throughout the liquid. Place the chicken in a bowl. Whisk the brine to redistribute the garlic and chiles evenly in the brine. Ladle the brine over the chicken and toss. Cover the bowl with plastic film and marinate for at least 8 hours and up to 2 days before use. For the chicken sauce: Combine 1 cup water, sugar, vinegar and fish sauce in a bowl. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until well dispersed. Add the Thai chile sauce and whisk to combine. Preheat oil in a deep pot or in a deep-fryer to 375 degrees F. Remove the chicken from the brine and transfer to a bowl (be sure to wear gloves while handling raw chicken). Add the cornstarch and toss the chicken until well coated. Place the chicken in a sieve set in an empty metal bowl and shake the chicken until excess cornstarch falls into the bowl underneath. Place the chicken into a fryer basket and drop into the oil. Fry the chicken until crispy and golden brown. Make sure to shake the basket so that the pieces cook evenly. Separate using tongs if needed to prevent sticking. While the chicken is frying, combine the jalapenos and onions in a metal bowl. When the chicken is done frying, drain excess oil on paper towels and let rest. Transfer to the bowl with the vegetables and season with the salt. Pour 1/4 cup of the chicken sauce over and toss until evenly coated. The chicken and vegetables should have a nice sheen, but the chicken should still be very crisp. Serve the chicken piping hot. Mix together the cilantro, basil and mint, and garnish the chicken with the herbs.
put the rice in the rice cooker. add the oil and salt. put a pot on the stove. pour beans into the pot. add garlic to the beans. let it boil for about 15 minute.