HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREHEAT oven to 300°F. COMBINE the RUB ingredients in a small bowl. RUB mixture evenly over ribs (save any spare seasoning rub for another use). POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed). MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat. REMOVE baked ribs from oven and pour off the fat. BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped). BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer). BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving. SERVE and ENJOY!
Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce) Peel and roughly chop 4 cloves of garlic Roughly chop spinach Tear basil into small pieces Place large skillet over high heat When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil Grate fresh nutmeg into skillet Stir fry until greeens are wilted and soft Remove from heat and set aside to cool Clean chicken breasts and remove any obvious clumps of fat or protruding skin Preheat oven to 425°F With your fingers, gently loosen skin from flesh of the chicken breasts Again, gently, stuff greens mixture between the skin and the flesh of the breasts Massage the surface of the breasts to evenly distribute the stuffing Cut each lemon in half lengthwise (stem to end) Rub the outside of the chicken breasts with butter Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper Split the whole head of garlic into cloves; do not peel Scatter the garlic gloves in the bottom of the roasting pan Scrub potatoes; do not peel If very small, leave whole; if larger, cut in half Scatter potatoes in the bottom of the roasting pan Place the three whole breasts, skin side down, on the oiled rack Place a lemon half in the cavity of each breast Roast 20 minutes Baste with a third of the white wine Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast Baste with pan juices Roast another 20 minutes Turn oven down to 375°F Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water Roast another 10-12 minutes Check for doneness Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes Remove excess fat from pan (there should be very little) Remove potatoes and keep warm Remove garlic cloves and squeeze out roasted garlic into the roasting pan Place pan on stovetop over medium heat Add mushrooms and allow to saute without stirring for 1 - 2 minutes Turn mushrooms and saute another minute Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth Scrape to deglaze and simmer until slightly reduced Taste for seasoning (Optional) Whisk in 1 - 2 Tablespoons of butter Note: This is lovely served on a bed of steamed fresh spinach
Beat egg, add sugar, molasses, shortening and vanilla. Stir in sifted dry ingredients, nuts and dates. Pour into 9-inch square pan lined with waxed paper, greased and lightly floured. Baked at 350F for 40 minutes. Cut into 32 bars when cool, then roll in confectioners' sugar.
Cut beef into small cubes, about 2 cm. thick each way. Trim off excess fat, leaving a thin layer of fat on some of the cubes. Cut the trimmed-off fat into thin squares. Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar. Add beef and mix well, cover and leave to marinate for 1 hour or longer. *The longer it is left, the more the flavors will penetrate the meat. Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered. Use the squares of fat where necessary, for they keep the meat tender. Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides. Serve immediately.
Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed. Fluff with a fork and set aside to cool. The rice can be prepared ahead. Preheat oven to 400f degrees. Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish. Do not peel and place the unpeeled pieces cut side up. Sprinkle with salt to taste. In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well. Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well. Spread rice mixture evenly over the zucchini. Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture. Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set. Remove from oven and let rest 15 minutes, cut into squares and serve hot. Can be made ahead and refrigerated, add 5 or 10 minutes to cook time. Freezes well.
Cook egg noodles in salted water according to package directions. In large microwave-safe bowl, combine next three ingredients. Microwave on high for 3-4 minutes. Add cooked and drained egg noodles. Dig in!
Saute onion in oil until clear, 4-5 minutes. Add mango and cook 2 minutes over medium heat. Add vinegar and oj and bring to simmer and simmer 10 minutes. Add everything else and bring back to a simmer. Remove from heat and cool if storing in fridge up to 2 weeks. Otherwise process safely for canning.
Put all ingredients in a cocktail shaker and shake to combine and chill. Strain into martini glass.
Preheat oven to 350 degrees. Spray 8 inch springform pan with cooking spray. In a large skillet, over medium heat, saute garlic, shallots and red pepper in olive oil until tender. In a large bowl combine ranch dressing, cream cheese, yogurt and avocado. Mix until combined. Add eggs, flour and lemon juice. Beat just until eggs are incorporated. Fold in cheese, jalapeno and chives. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until edges are slightly browned and starting to pull away from the sides of pan. Cool 10 minutes and carefully remove from pan. Serve with salsa and crackers.
Lightly grease a round sandwich (sponge)cake pan. Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick. Remove from the heat and stir in the cheeses, basil, olives and tomatoes. Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead). Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving. Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill. Should have 8 serves.
Preheat the oven to 200C/400°F Slice the tomatoes and closely pack together in a single layer in an ovenproof dish. Season with salt, pepper and a pinch of sugar. Stir together the cream, garlic, thyme and cayenne, if using, add salt and pepper if you like, then trickle over the tomatoes. Scatter over the cheese, then bake for 30 minutes until golden and bubbling.
Set oven to 375 degrees. Arrange the chicken on a greased baking sheet. In a bowl, combine oyster sauce, garlic (if using), honey, mustard, sesame oil and pepper. Brush over the chicken. Sprinkle with sesame seeds. Bake for 40-45 minutes, or until the chicken is done. Remove to a serving platter; sprinkle with green onions. Note: sauce recipe may be doubled if desired.
Cut zucchini in half - lengthwise. Mix butter, salt, pepper and parmesan cheese together and spread on each half. Put butter side up on grill pan on medium heat for 5 minutes. Turn and grill other side for 5 minutes.
Mix chopped onion, chopped chili, ginger-garlic paste, boiled corn in one bowl. Grind above mixture to fine paste & collect this batter in bowl. Add Coriander, Rice flour and salt as per taste and mix well , Add some water to get good consistency for Preparing dosa. Heat non stick pan and prepare dosa.
Mix all the ingredients from 1 to 7. Add water a little at a time to make into a semi hard dough. Make 20 to 25 balls of medium size from the dough. Roll them into thin round rotis. Heat"tava" or frying pan, put the roti on it. With a spoon drop in oil on the sides of the roti. Turn around and do the same. Roast them till cooked from in side and brown in colour. Serve with sweetened curd and mix veg pickle!
Prepare angel food cake according to directions given on box. Once cooled completely, remove from pan and tear up into bite sized pieces. Place them into a 9 x 13' pan. Dissolve jello in the boiling water, which should take about a minute. Put the jello in the fridge until it has a pudding-like consistency. This should take about 1 hour to 1 1/2. Add the strawberries into the jello and pour over the cake pieces. If you want, you can spread the Cool Whip over the top. Refrigerate at least 3 hours or until set. Serve, and enjoy!
Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant. Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste. Remove the eggplants, and place them on a plate. Bring a deep dish and open up the eggplants. Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin. The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way. Add the Tehina paste and mix well with the fork. Crush the garlic cloves with the chili pepper and add to the mixture. Mix well. Add salt and olive oil to taste.
Add all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
Turn crock pot on high. Add all ingredients in Phase I to crock pot. Add olive oil to large skillet. Over medium-high heat wait until olive oil just starts to smoke. saute onions and mushrooms, until onions have browned. Add garlic and saute for one minute. Add to crock pot. Next, in same skillet, brown ground beef. Drain fat. Add to crock pot. Simmer on low for 6-8 hours. Add salt and pepper to taste. Serve over spaghetti topped with cheese.
In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly. Toss chicken in mixture to coat. In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce. Heat 1-2 inches of peanut oil in a wok over medium-high heat. Fry chicken in small batches long enough to cook through, but not golden brown. Remove from pan and place on a paper towel. Leave a tablespoon or two of peanut oil in the wok. Add chicken and chili pods to the wok and stir fry until crispy and brown. Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens. Serve immediately. Goes great with fried rice and an egg roll.
Combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. Bring to boil and reduce by half or until slightly thickened. Stir in soy sauce. Brush over ham. Preheat oven to 350F (180C). Trim hard outer skin from surface of ham. Shave off the fat leaving about 1/4 inch (5 mm) layer. With a sharp knife make a cross hatch pattern over surface of ham. Place ham in roasting pan. Brush with more glaze and dust with pepper. Bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. Serve warm or at room temperature. Carve into slices for serving.
Combine cake mix and pumpkin in a mixing bowl and beat until all of mix is wet. Spoon into muffin tins (use liners so that no oil or spray is needed to keep from sticking) and bake 18 - 22 minutes in a preheated 350 degree oven. Combine thawed Cool Whip and pudding mix in a large mixing bowl and beat with a whisk. Put back into refrigerator to chill. When cupcakes are done, set out to cool thoroughly. When cool, ice with Cool Whip mixture and serve.
In a bowl, sprinkle the yeast on the water and whisk. Add 200g of the flour and stir until smooth. Cover with oiled clingfilm and leave in a warm place for about an hour. Mix the rest of the flour with the salt. Roughly chop the thyme and mix with the pepper and paprika. After an hour the yeast mix will have expanded rapidly with bubbles all over the surface. Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough. Turn onto a floured surface and knead for a minute or so. Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout. Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size. This could take up to an hour and a half. Preheat the oven to 210 degres C. Once risen, do not knock back the dough. Instead, carefully turn it on to a floured surface and shape into a rectangle about 2. 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again. Bake at the top of the oven for 25 minutes, until crisp and golden. It's ready when it's light to lift and sounds hollow when tapped on the base. Cool on a wire rack.
To make the crust: preheat oven to 300°F. Grease 9-inch pie plate. In medium bowl, combine graham cracker crumbs and sugar. Add butter; mix thoroughly. Press mixture onto bottom and sides of pie plate. Bake 10 minute Cool completely. To make the filling: in medium bowl, combine milk and pudding, stirring until thickened. Stir in sour cream just until blended. Pour into crust. Refrigerate 1 1/2 hours until set.
In a large skillet, brown chicken on both sides in butter. Combine the teriyaki sauce, water, marmalade, and garlic in a bowl; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the juices run clear on the chicken. *I was thinking of trying this with sugar free marmalade for a more diabetic friendly recipe*.
Roll out pastry and line 20cm sandwich tin. Prick base and spread with jam. Melt butter, stir in egg, sugar, coconut and baking powder. Mix well. Spread mixture into pastry case. Bake 350F 30-35 minutes.
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
In a large bowl, combine 2/ 3 cup flour, sugar, undissolved yeast, salt, and rosemary. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place 2 inches apart on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush tops with beaten egg; sprinkle with toppings, as desired. Bake at 375oF for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown. In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss. In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper. Add spaghetti mixture and pour into buttered 9x13 inch baking dish. Cover with foil and bake at 375 degrees for 15-20 minutes. Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.
In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly. In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well. Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours. Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet. Bake at 350 degrees for 12 minutes.
Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum. In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl. Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes. Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place. Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes. Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises. Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375. For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam. The rolls should be medium brown and more than doubled in height within 29-30 minutes.
Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil. Cook for 30 minutes. Strain liquid into a large bowl. Place solid ingredients in a blender. Add 1/2 of the strained liquid (about 3 cups) and blend until smooth. You may have to do this in batches. Add the lime juice and salt and blend for 30 seconds. Chill and serve.
Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside. In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool. Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately. Preheat the oven to 350 degrees F. With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix. Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix. Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin. Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg. Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes. Remove from the oven and let cool slightly before serving.
Combine all filling ingredients in a large bowl. Fill each wrapper with about 1/3 cup or more of the meat mixture. Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks). Heat oil in a large skillet or saute pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through. Drain on paper towels. Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly. Combine water and cornstarch, and add to juice mixture, stirring constantly. Remove from heat and allow to cool slightly. Serve hot roll ups with warm dipping sauce.
Preheat oven to 350. Brush hens with melted butter. Roast in open shallow pan on rack for 50 minutes brushing 3-4 times with butter. Mix honey, mustard, and lemon juice. Increase oven to 400. Brush with honey glaze for and bake an additional 10 minutes.