HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass. Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately.
Heat oil in a big pot or Dutch oven over medium heat. Whisk together the flour and cayenned, then whisk into oil. Reduce heat to medium/low and continue whisking for a few minutes until the roux turns a golden colour. Add onions, celery, peppers and garlic. Cook 5 - 10 minutes until vegetables are wilted. Add broth, tomatoes, chicken, rice, salt, pepper and hot sauce. Cover and simmer 20 minutes. Add corn and crabmeat and simmer 5 minutes. Add green onions and summer 2 minutes longer. Adjust salt, pepper and hot sauce to taste. Note: You may add 1 cup sliced okra when you add the chicken.
Preheat oven to 350 degrees. Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook. Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes. In separate bowl, mix together chicken soup, sour cream, milk and melted butter. Stir soup mixture into vegetables and mix well. Add 1 cup of the cheese. Place in a 9x13 casserole dish. (I usually spray it with PAM first.). Top with remaining cheese. Bake in 350 degree oven for about 30 minutes. **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.
Dissolve yeast and 1 tbsp sugar in warm water. Scald milk, then add butter, sugar and salt. Cool to lukewarm. Add two cups flour. Add yeast and eggs. Stir in the remainder of the flour and knead lightly. Let rise until double. While dough is rising, boil all syrup ingredients for two minutes. Divide syrup into six 8-inch square pans (or I sometimes use 3- 9x13 pans). When dough is doubled, punch down and divide into two parts. Roll each part (one at a time) into a 12x18-inch rectangle on a well floured board or table. Sprinkle with brown sugar and cinnamon. Roll up tightly, beginning at the wide side. Cut into 1 inch slices, and lay slices on top of the syrup in the pans. Repeat with all dough. Bake at 375°F for 15 minutes.
Preheat oven to 220 degrees celcius. Lightly coat an oven tray with cooking spray. Place the potatoes in a microwave dish, cover and cook on High for 6 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden. Wrap the bacon in absorbent paper and cook in the microwave on High for 2 minutes. Chop. Gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Serve.
Prepare rice per instuction on box. Let cool. Prepare bell peppers by cutting the top off. Remove seeds and discard. Combine all ingredients. Mix well in a large bowl. Use only 2 1/2 cups of spaghetti sauce. Fill each bell pepper. If you have any left over mixture, roll into meat balls and place into a large glass pan or roaster. Add each bell pepper open side up. Cover and cook in a 350 deg. oven for 1 1/2 hours. Remove cover check doneness and pour remaining spaghetti sauce on bell peppers and meat balls. Place back in oven for an additional 20 minutes. Let stand 5 minute before serving.
First heat the oil in a frying pan. Add the chicken, cut into bite size but still chunky, pieces. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked. Add the garlic, stir for 1 minute then turn out the heat. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour. Continue to stir for 3 minutes over a fairly low heat. Mix together the stock and milk. Pour this gradually onto the flour, whisking all the time to avoid lumps. Allow to cook over a low heat for around 5 minutes, whisking frequently. Add the parsley, season with salt and nutmeg. If you find the sauce is too thick, gradually whisk in a little extra stock or milk. It should just coat the back of a spoon. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg. Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious! I like to serve this with steamed broccoli and buttered jersey new potatoes.
In a large skillet, heat the oil and cook the corn for about 2 minutes. Add the red peppers, onions, and garlic, and saute for 4-6 minutes. Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
Peel, seed and cut cucumbers into cubes. Sprinkle cucumbers with salt and cover with water. Let stand overnight. In the morning heat to boiling and then drain. Loosely tie spices in cheesecloth and combine with sugar and vinegar. Heat to boiling. Pour over drained cucumbers and let stand overnight. The next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook. Add cherries with juice and red food coloring. Ladle into hot, sterilized jars and seal at once. Process in boiling water bath (212 degrees) for five minutes.
Heat the oil in a large, deep skillet or pot (4 quarts) with a lid over med-high heat. Add the beef and onion and cook until no longer pink and the onion is softened, breaking up the meat with a wooden spoon, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chili powder, salt, and black pepper until incorporated. Add the broccoli, tomatoes, tomato sauce, macaroni, and water; stir to combine well, and bring to a boil. Decrease heat to medium low, cover, and cook until the pasta is tender, 10-12 minutes; taste and adjust seasoning. Serve garnished with parsley. 520 calories per 2 1/2 cup serving.
The night before you want to cook the beans. Rinse beans several times in warm water. Put them in a large pot. Cover with cold water up to 2-3 inches above beans. Let set over night. Drain and rinse beans. Layer bacon strips on bottom of crock pot. Top with remaining ingredients and beans. Cover with water about 1 inch or so above beans. Add remaining ingredients to pot. Turn on and cook all day until beans are tender. Bacon will float to the top but that's ok. Remove bay leaves. Mash beans with potato masher. As mashed as you like them. I mash the bacon up with the beans but you can remove it. I like to leave it with some whole beans too. You can re-cook these in a non stick skillet. Serve with grated cheese and chopped green onions. Or anything else that you like to go with your beans.
Chocolate Cookie Crust: In a small bowl stir together crushed cookies and melted butter or margarine until well-combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Vandermint Filling: In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in liqueur and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. Easy Mint Topping: In a small bowl beat whipping cream, sugar, and liqueur with an electric mixer until stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with mints. Chill until serving time.
Flatten breasts with mallet (1/4 - 1/2"). In small saucepan, combine the cranberry sauce, sweet sherry, chicken stock, dry and prepared mustard, ginger, nutmeg, Chinese five spice, and brown sugar. Bring to a boil and simmer 10 minutes. Melt butter in skillet and saute breasts til lightly browned and cook through. Remove from skillet and keep warm. Add cranberry mixture to butter in skillet. With heat on high, reduce sauce to about half its volume and pour over breasts to serve.
Cook bacon in a large heavy saucepan until bacon is crisp; drain off excess fat and set bacon aside. Add onion, garlic, potatoes, carrots, green pepper and celery to saucepan and cook for 5 to 7 minutes or until vegetables are slightly softened. Add ham and sausage to vegetables. Stir in pea soup, water and bay leaves; bring to boil. Reduce heat to medium-low and cook with lid off for 35 to 45 minutes or until vegetables are tender, stirring occasionally. Remove bay leaves and add pepper to taste. Top with bacon before serving.
Spray-treat a baking dish. Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.). Sprinkle blueberries over the cream cheese and top with the remaining bread cubes. Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes. Sprinkle wheat germ evenly over casserole. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions. Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags. To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!) Bring to a boil and cook, stirring constantly for 3-4 minutes. Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags. To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
Brown the ground beef, set aside in big mixing bowl. Brown the ground pork, add to ground beef. Saute onions and garlic, add to meat mixture. Add liverwurst, pepper, salt, soy sauce and sesame oil to meat mixture. Mix well. Preheat oven to 400 degrees. On a floured surface lay down one sheet of puff pastry. Cut sheet into 9 smaller squares, I use a pizza cutter. Place a tablespoon of meat mixture in the middle of each pastry square. Fold pastry square in half to make a triangle form. Press edges together with a fork to seal. Repeat with remaining pastry sheets. (at this point you can freeze the triagles in a single layer to have on hand at all times). On greased cookie sheet, lay triangle in a single layer. Beat egg with a little bit of water, (1 tablespoon). Brush triangle with egg wash. Bake for 20 minutes, or until golden brown (20-25 minutes if frozen). Enjoy!
CRUST: Combine all ingredients in food processor or with pasry blender until crumbly. Press firmly in 13x9-inch pan. Bake at 350F for 15-20 minutes, or until light golden. FILLING: Beat cream cheese and sugar on high speed of electric mixer until smooth. Add eggs, lemon juice, and vanilla, beating until smooth. Spread over crust. Bake at 350F for 35 minutes or until set. TOPPING: Combine sour cream and sugar. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour. GLAZE: Combine sugar and cornstarch in saucepan. Stir in water, lemon juice, and egg yolk. Cook on medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in butter. Cool slightly. Spread over cheesecake. Store in refrigerator. Cut into squares.
Place the pecans in a single layer on a baking sheet. Bake at 350° for 8-10 minutes or until toasted. Prepare mix according to the package directions using eggs, vegetable oil, and water; pour into a greased 15x10 x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Enjoy!
In a large sauce pan or dutch oven, over medium heat, cook bacon and onions until tender. Add tomatoes, stirring to break up (or use diced tomatoes.) Stir in beans, ketchup, brown sugar, chili powder, cumin and hot pepper flakes. Bring mixture to a boil, reduce heat and simmer 20 minutes. Add ham, cook 10 minutes longer to warm through.
Core and seed peppers and cut lengthwise into 1/4" strips. Heat oil in large skillet, add peppers, and saute over medium heat til just tender. Drain on papertowels. Line baking sheets with foil. On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle. (Dough shrinks, so let it relax and re-roll til it stays in shape.). Brush dough with beaten egg. Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around. Sprinkle with half of the black olives. Place half of the peppers down along long edge, not all over. Sprinkle whole top lightly with oregano. Stretch long edge over the peppers, and continue rolling securely, jellyroll-style. Pinch/seal edge and ends. Place bread diagonally on baking sheet. Repeat all with second loaf. Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes. Heat oven to 350. Brush loaves with egg. Make 6-7 slashes on top of each loaf. Sprinkle with poppy seeds. Bake 25-30 minutes. Serve warm or cold.
Mix together ham and onion, place about 1/3 cup of mixture in the center of each tortilla. Sprinkle with cheese. Roll and place seam side down in a greased 13x9-inch baking pan. In another bowl, mix flour, milk, eggs and salt until smooth. Pour over top of the tortillas and cover and refrigerate overnight. Take casserole out of fridge 30 minutes BEFORE baking at 350 degrees for 25 minutes. Uncover and bake another 10 minutes. Sprinkle with remaining cheese and return to oven until melted. Let stand for 10 minutes before serving.
Preheat oven to 350°F Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.) In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda. In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds. Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds. Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean. Serve warm. I like mine with Brummel and Brown spread. Enjoy!
In a small saucepan, bring vinegar to a boil. Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight. Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes. Remove from heat and cool. Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.
Wash and pat dry the mangoes. Peel them and roughly cut them into pieces. Discard the stone. Transfer mango pieces into the blender and add sugar. Blend it till you get a smooth puree. Add your favorite flavor as per taste. Blend it again for a minute and transfer it to the serving bowl. Serve chilled. **Notes: Sugar -. sugar quantity is depending on the mangoes. If your mangoes are sour then you need more sugar. If mangoes are sweet then you need less sugar or sometimes no sugar. Milk or water-. Milk/water- it is up to your taste. If adding milk please careful not to thin out too much that it becomes drink. I usually do not add any milk or water because I like thick Aamras. Serving suggestions-. Serve Aamras with hot Poori or Roti.
Freeze the pasta sauce in an ice cube tray. Do not fill it full, you want half-full ice cubes. Combine sauce cubes, pasta, veggies, and chicken in a freezer bag. Freeze. To cook: Heat olive oil in large skillet. Add meal straight from freezer. Cook covered on medium for 10 minutes or until sauce is melted and the vegetables look done. Add cheese and serve.
Cook pasta, drain and set it aside to cool. When cool, mix all other ingredients into bowl. Top with grated parmesan cheese. This can be prepared with any type of pasta.
Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet. Bake about 14 minutes or until golden brown. Serve warm. To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.
Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside. Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes. Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half. Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked. Served over whipped potatoes.
Preheat oven to 350 degrees. Pound chicken breasts to approximately 1/4-1/2 inch thickness. In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd. In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes. Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat. Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven. Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through. Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve. I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.
Night BEFORE: set raisins in small dish with 4 TBS rum. few hours before -- set out bread. Preheat oven at 350*. Grease 9 X13" pan. Cube the bread & put pieces into a Lg bowl, pouring cream & coconut milk, set aside to saturate completely. Then place in pan evenly. In separate bowl, beat yolks, sugar, vanilla, cinnamon & nutmeg. Add Rum & Raisin mixture & pour over bread in pan. Bake for 40 minutes. Sauce: In small Saucepan, combine brown sugar, bourbon, butter and cream, bring to a boil over medium heat and boil gently until thickened, approximately 10+ minutes. Pour a little over each portion when serving.
Heat jello, hot water, cream cheese and marshmallows in pan until dissolved, then remove from stove. Add pineapple and carrots. Cool off, then chill in 8 X 8 pan.
Melt margarine in a saucepan. Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors. Sprinkle flour on veggies. Add stock and stir well. Season with basil. Add salt and pepper. Bring to boil. Reduce heat and let simmer 1 hour. Reduce in puree in a blender until creamy. Put back in the saucepan and add milk. Let simmer 2 to 3 minutes, just to reheat.
Preheat the oven to 400 degrees F. Combine the apples, apple juice, 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 tablespoon nutmeg in a large mixing bowl. In a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg, plus the salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well. Place apple mix evenly in 4 (5 oz) custard ramekins or creme brulee dishes. Spread crumble mix over top of apple. Bake for 30 minutes, or until crumble topping is slightly browned.
Preheat oven to 350°F. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
Preheat oven to 350°F Lightly spray a 9x5 loaf pan with cooking oil. Combine the soy milk and vinegar (or lemon juice) and allow to sour for about 10 minutes. In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk together until blended. In a medium bowl whisk the egg whites with the oil until smooth. Whisk in the maple syrup, brown sugar, and soured soy milk. Stir in the oats. Add pecans or dried cranberries, if using. Add wet ingredients to dry and stir with a wooden spoon until just combined. Pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour. Cool on rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing. This bread freezes beautifully!
Heat oil and soften the onion for 5 minutes. Add beetroot and stir for a couple of minutes. Add stock and bring to boil. Simmer for 40 minutes until tender. Add beans, orange juice and zest and cook for 10 minutes. Blend until smooth and add the lemon juice. Serve with the yoghurt swirled in (if using).
Thread pork cubes onto 4" bamboo skewers. Combine the flour, salt, and pepper on a plate. Roll skewered pork in flour mixture. Reserve left over flour mixture. Brown meat in butter. Combine the milk, water, and leftover flour mixture. Add to meat. Cover and simmer over low heat for 1-1 1/2hours.
Dissolve a teaspoon of honey/sugar in a glass of boiling water. Add a glass of whiskey and a little lemon juice, stir. Serve while still hot.
Beat cream cheese until smooth. Combine with soup. Fold in chili until well blended. I warm mine in a Little Dipper crockpot. For microwave heating, use 30 second intervals & stir well between each.