HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred the Brussels Sprouts using the slicing blade of your food processor. You can also find pre-shredded at Trader Joe's. Place the bacon and olive oil in a large skillet. Cover and cook over high heat until the bacon is crispy and brown and most of the fat is rendered, about 2 to 3 minutes. Add the sprouts to the skillet; season with salt and pepper. Cover and cook until the sprouts begin to soften, 1 to 2 minutes. Uncover and cook, tossing occasionally, until the sprouts are crisp-tender, about 2 minutes.
Cream shortening. Add sugar, egg and Fancy Molasses. Add dry ingredients. Mix well. Make into small balls, roll in white sugar, and press down with a fork. Bake at 375F 8-10 minutes.
Combine the soysauce along with the next 5 ingredients through and including the garlic cloves in a bowl, and mix together. Place the chicken in a large zip-loc bag, and add the soy sauce mixture to the bag. Marinate in refridgerator for 1 hour. Preheat grill to medium-high heat. Remove chicken from bag, and place marinade in a large saucepan, and bring to a boil, turndown heat and cook an additional 4 minutes. Sprinkle chicken with salt, and place on a grill rack coated with cooking spray. Baste with half of the sauce, and grill for 5 minutes. Turn chicken over , and baste with remaining sauce, and grill for 5 minutes or until done.
Preheat oven to 350°F. Mix all base ingredients together until well combined. Press mixture into a long edged cookie pan and bake for 20 minutes. While bars are cooling, mix sugar, milk, and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes. Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes). Spread over bars, let cool, then enjoy!
In a heavy pot, melt the butter, then add the onion, celery, and seasonings. Cook, uncovered, over medium heat, until onions are wilted. Add peas. Dissolve cornstarch in cold water and add to pot, stirring constantly. Cook, uncovered, over medium heat for about 10 minutes. Add pimiento.
Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. Add vegetables. Stir in soy sauce and garlic powder. Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired). You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. Prepare minute rice according to package directions. Serve over rice or noodles. I do not add the peanuts or cashews until the dish is on the table. Each individual may then add (or not add) peanuts or cashews to the recipe. I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. The peanuts or cashews are served in a small bowl with a spoon.
In non-reactive bowl mix all ingredients together. Cover. Allow salsa to marinate in refrigerator for at least 3 hours. Garnish with sprigs of fresh cilantro and serve with tortilla chips. NOTE: The yield is estimated.
Preheat oven to 375. In a dutch oven or ovenproof skillet, heat the butter and honey over medium heat, stirring to melt butter. Season the pork with 1/2 tsp salt and 1/2 tsp pepper and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 min more. (Lower the heat if the honey begins to burn.) Put the pan in the oven, and roast until the pork is just cooked through, 7 to 10 minutes. Transfer the pork to a plate and cover with foil to rest. Add the water to the pan, and stir over medium heat to scrape up all the browned bits. Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup. Slice the pork on the diagonal and served drizzled with the sauce.
shape sausage meat into patties and place into pan with a little olive oil. Fry untill browned. On raw side sprinkle over combined flour and curry powder. Add to pan contents of pineapple tin and soy sauce then turn patties over.Cook untill patties are cooked through on low heat with lid on pan . 8 minutes approximately. cut spring onions finely and sprinkle over top of patties. Serve with mashed potatoes and vegetables.
Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe. Butter a pudding mold or coffee coan. In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice. In a seperate bowl, sift the dry ingredients, and fold into the butter mixture. Beat the persimmon pulp with the eggs until well combined, and add to the batter. Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water. Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.
Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush. Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks. Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat. Add the onion and cook for a minute or two before adding all the peppers. Cook stirring occasionally until the peppers are tender and the chicken is done. Add salt and pepper to taste and stir well to mix.
Sprinkle both sides of flounder fillets garlic salt and pepper. Place fillets in a single layer in a greased baking dish 12x8 inches. Arrange sliced tomatoes over top of fillets. Sprinkle tomatoes with garlic salt and pepper. Blend flour into margarine. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a 350 oven for 25-30 minutes or until fish flakes easily.
In a large saucepan heat oil and saute onion, garlic and spices. Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil. Reduce heat and simmer for 15 minutes. Add zucchini and salt and simmer for a further 5 minutes.
Preheat oven to 325 degrees. Cream together butter, oil, sugar, eggs and vanilla. Stir lemon juice into milk to make sour milk. Stir sour milk into creamed mixture. Sift baking powder, baking soda, cinnamon, cloves, flour and cocoa THREE times. Gradually stir dry ingredients into wet mixture until completely combined, then stir in zucchini. Pour batter into a greased 9x13 cake pan and sprinkle top with chocolate chips. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Make crust by cutting shortening into flour and salt. Roll out into two crusts. Put one into 13x9 inch pan. Bake only the crust in the pan at 350 for about 15 minutes. You don't want it to be completely cooked. Put peaches in pan over medium heat. Add sugar, vanilla, and cinnamon. Mix water and cornstarch and add to peach mixture. Cook until thick. Pour peach mixture on top of crust. Place second, uncooked crust on top of peach mixture. Bake approximately five minutes or until brown. Mix powdered sugar and milk making a glaze. You may need to add more milk as needed. Brush glaze on top of crust and bake until it reaches a nice color, about five minutes.
Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out. Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork. Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender. Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe. Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell. Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.
You'll need 2 cans and a good can opener. I like to use the cans that are left from pie filling (21 oz). They are kinda wide and I find them easier to work with. They must be cleaned and free of dents (dents will stop the cake from popping out). The important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands. The second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper. You can use the standard butter or shortening and flour but I prefer to spray them with Baker's Joy. It's just so much simpler. I make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans. If you don't have one of those, drop the batter off of a serving spoon into the center of the can. Try to smooth the tops a little with a narrow rubber spatula. Tap the cans on the counter gently to remove air pockets. Bake according to your recipe. Test for doneness using a long thin skewer. After you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out. Cool completely on the rack. If the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream). Gently remove the can bottom from the cake with a thin knife. Once the cake is cool, carefully slice it in half horizontally to make your 2 layers. Fill and frost according to your recipe. Be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans. Replace the cans after 2 or 3 uses or when you see any rusting or discoloration.
Heat oven to 425°F. Combine all ingredients, using only 1/2 the cheese. Pour into buttered 1-1/2 quart baking dish. Sprinkle with remaining cheese. Bake 20 minutes. NOTE: Can also top with crushed corn flakes for crunch.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile). Process in hot water bath for 15 minutes.
Blend all ingredients. Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling. NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.
Saute onions in butter in a sauce pan. whisk in all other remaining ingredients and bring to boil. Simmer for 45 minutes. Enjoy. *make a slurry with the cornstarch before adding*.
Mix all ingredients together. Dip bread in mixture and brown on both sides in buttered skillet.
Chop onion and saute until soft. Combine with all the other ingredients, including a little of the water from cooking the beans. Bake, covered at 350F for 45 minutes to 1 hour.
Put the spinach leaves on a plate inside a bamboo steamer and place over a wok of boiling water. Cover with a lid and steam for 1-2 minutes. Season the steamed leaves with oyster sauce and light soy sauce, and serve straight away.
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes. Drop spoonfuls of the candy onto wax paper and allow to cool completely.
In a big pot, heat oil over medium heat. Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear. Increase the heat to high, add the reserved shrimp shells. Cook, stirring frequently, until the shells turn pink; about 1 minute. Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half. Add in the parsley, bay leaves, and stock. Return to a boil; lower heat, cover, and simmer for 30 minutes. Take a fine-mesh sieve and strain the stock into a large saucepan. Add salt and pepper to taste. Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer. Reduce to low heat and simmer, uncovered for 15 minutes. Add in the fish and simmer for 3 more minutes or until the fish become opaque. Add in the shrimp and stir gently to make sure they are submerged in the stock. Cook about 3 minutes or until the fish are pink. Add in the basil and more salt and pepper if needed. Serve immediately.
1. Wash the papaya and cut into 1-inch cubes. 2. Soak the White fungus until it expands. 3. Cut the White fungus into smaller pieces. 4. Cook the rock sugar until it has melted. 5. Boil the rock sugar and place the papaya pieces into the pot. 6. After the soup has boiled, place the soup into a ceramic pot. 7. Get a large metal pot and put the ceramic pot inside. 8. Fill the large metal pot with a little bit of water and let the water boil. 9. Lower the heat, cover tightly and simmer for an hour.
Grease and flour bundt pan. Crumble nuts into bottom of pan. Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes. Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm). For Glaze: Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside. Prepare broth - mix together water saffron and chicken broth in saucepan. Heat 1/2 tbsp oil in large skillet over medium heat. Saute chicken and remove. Saute sausage and prosciutto and remove. Saute shrimp and remove. Reduce heat to medium low. Add onions and peppers and saute for 10 min or until soft. Add tomatoes, paprika and garlic and cook for 5 min. Add rice, cook for 1 min. Add meat (not seafood), rice, herb blend, and broth. Simmer on low for 10 minutes Add mussels - cook 5 min. Add shrimp and peas- cook 5 min. Sprinkel 1/4 cup lemon juice on top. Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.
In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours). Just before serving, add feta cheese to tomatoes and mix well. Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers. Serve right away. Preparation time does not include chilling time.
Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. Preheat broiler. Mix together all remaining ingredients except fish into a well-blended paste. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion. Serve with steamed vegetables, salad, orzo salad, whatever.
Rinse the rice well, drain. In a medium size saucepan, add the rinsed rice and remaining ingredients. Bring to a boil, cover and reduce heat. Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender. Fluff with fork and serve.
For marinade, combine the above ingredients except fish. Place fish in a plastic zip-loc bag and add marinade. Seal bag and turn bag to coat fish well. Chill 2 hours, turning fish once. Remove fish and discard marinade. Grill fish on a GREASED rack of uncovered grill over medium coals for about 12 minutes, or fish flakes easily when tested with fork (Make sure you turn fish at least once during cooking).
Combine cubes, peas, water and salt and pepper. Bring to boil and simmer for 30 minutes. stirring occasionally. Brown sausage, celery, onion, pepper and garlic, add to soup and add wine. Simmer for 15 minutes to blend flavors and top with parmesan cheese.
Prepare cake mix or brownie mix according to pkg directions. Fill each cone about 3/4 full of batter, up to first ridge in cones. Place cones in the cups of a cupcake pan or on a cookie sheet. Bake@ 400 degrees fr 15-18 minutes or until tests done. Remove from oven and let cool completely before frosting.
Bring a large pot of salted water to boil over high heat. Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn. Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta. Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl). *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.
Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed. Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350°F for 6-10 minutes until lightly golden brown.
Melt butter over med. heat. Sautee onions until brown and soft 15 minutes, low/medium heat. Add brown sugar and cook 10-15 minutes longer. Set oven to 425°F. Oil pizza sheet. Add onions, gorgonzola & any extras. Bake 12-15 minutes, or until desired browness.
1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over. 2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes. 3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally. 4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low. 5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry. 6.About 20 minutes before you want to serve, add in a can of drained chickpeas. 7.Season with salt and pepper and a squeeze of lemon juice. 8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.
Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F. Grease and flour a 9x13" baking pan with deep sides. Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe. Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling. Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit. In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well. Add both eggs and the milk and beat well, using an electric mixer. In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend. Add HALF of the flour mixture to the shortening mixture, beating until smooth. Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well. Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter. Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean. Take your toothpick and poke holes all over the surface of the cake. Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake. Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl. Add in about 1/3 cup of the remaining Coke. Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time. Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping). Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.
In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor puree the mixture in batches, transferring the soup as it is pureed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.
Preheat broiler. Line a small baking pan with foil and spray foil with a non-stick oil spray. Combine miso, vinegar, hot water, oil, ginger and garlic in a small bowl and beat with a whisk until smooth. Place cod in the baking pan and sprinkle with pepper. Spread miso mix on the top of each cod fillet. Broil cod 5 inches from the heat until just opaque in the center, 8-10 minutes. Serve at once with lemon wedges.