HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent. Add garlic, and sautee for 3 minute Take pan off of heat and cool. In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed. Add cooled onion/garlic mix, and squish some more. In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs. Bake for 25 minutes at 350. Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan. Serve with your favorite pasta/zoodle, or make into hoagies!
Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree. Pour mixture into large plastic resealable bag. Add shrimp and toss to coat. Refrigerate for 1 hour. Preheat oven to 450. Line 13x9 baking pan with foil. Lightly grease foil. Sprinkle remaining coconut onto waxed paper. Dip shrimp into coconut, pressing firmly on each side to coat. Place shrimp on baking pan. Bake 6 to 8 minutes or until shrimp are opaque.
In large bowl, stir together flour, sugar, baking powder and salt. In another bowl, whisk eggs, oil, milk and vanilla. Add liquid to dry mixture and whisk. Don't overmix; batter should be lumpy. Heat a heavy griddle or fry pan which is greased with a little butter or oil . The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. Pour a small amount of batter (approx 1/4 cup) into pan. When bubbles appear on surface and begin to break, turn over and cook the other side. Enjoy!
Cream butter with 3/4 cup of the sugar. Beat in yogurt, egg yolk and orange rind. Combine flour, baking soda, salt and 1/2 cup of the almonds. Gradually stir into butter mixture until mixed. Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan. Toss rhubarb with remaining sugar and orange juice. Arrange evenly over the dough. Sprinkle remaining almonds around the edge. Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender. Let cool on rack. Remove side of pan. To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly. Reduce heat and boil gently whisking often for approx. 3 minutes or until thickened. Brush over rhubarb and sides of cake. Let stand to cool for 5 minutes.
Spray a shallow 1 1/2 quart baking dish with cookin spray. In a dish, combine apples, bread cubes and raisins. In a medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight. Preheat oven to 350°F Bake pudding until knife inserted in center comes out clean, about 45-55 minutes. Serve hot, warm or chilled. CINNAMON SAUCE: In glass bowl or measuring cup, stir together corn syrup and cinnamon. Microwave on high 1 minute; pour over pudding.
Add all ingredients to machine in order recommended by machine manufacturer. (mine is wet first). Select "white bread" setting; crust color medium; 1 1/2 lb loaf.
Dice bananas, peppers and onions. Toss bananas, peppers, onions, pomegranate seeds and sugar together. In a separate bowl whisk together oil, vinegar, and pomegranate molasses. Drizzle over salad mixture and gently toss. Chill for 2 hours.
Brown mince. Add onion finely diced and brown. Drain off fat. Add stock cubes crumbled, 1-1/2 cups of water, salt and pepper and stir until boiling. Reduce heat and cover, simmering for an additional 30 minutes. Remove from heat. In a cup combine flour and extra water and stir until smooth. Add flour mixture to meat and stir until combined. Return to heat, stir until it comes to a boil and is thickened. Add Worcestershire sauce. Simmer uncovered for 10 minutes then remove from heat and refrigerate. Once cool fill in bottom of piecrust. Put top on and pierce the centre with a knife. Combine egg yolk with a bit of water and brush over the top. Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown) then reduce heat to moderate (200) and cook for an additional 10 minutes.
Mix all ingredients in a bowl. Serve on soft bread, such as sourdough, or atop crisp lettuce leaves. Or you can just eat it out of the bowl -- I did. :-).
Preheat the oven to 300 degrees, and grease a 9x13 glass baking dish. Mix the potatoes, onion flakes, sour cream, soup, and cheese in a mixing bowl, and spoon it into the baking dish. Spread out with a spoon or a spatula, but don't pack the mixture down. Sprinkle the top with seasoning salt. Bake at 300 degrees, uncovered, for 2 hours.
Combine first 5 ingredients. In large bowl: beat sugar, oil, eggs, and vanilla until well blended. Gradually beat in dry mixture. Stir in carrots, pineapple, nuts, and chips. Bake greased and floured 9x13 350°F for 45-50 minutes until wooden pick come out clean.
Mix all ingredients together. Blend on high until mixed. Top with whip cream and sprinkles if desired.
If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch. Put all ingredients into a large sauce pot, just covering by an inch with the water. Mix together. Simmer on low, stirring frequently for 3-4 hours. Add water as needed to keep moist and from sticking. After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water. Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture (with the same amounts), then cook out the raw taste a bit. Transfer to a bowl to cool, stirring to keep fat suspended in meat. Serve warm on toast, or cold for sandwiches. For Tourtiere mix the same mixture with 3 0r 4 mashed (dry) potatoes, allowing them to suck up the moisture. Allow to cool, and ladle into pre-pared pie crusts. Egg wash and bake to specifications.
Combine Egg Yolk and garlic and pour into plastic bag. Place chicken inside of bag, seal shut making sure no extra air is inside, and make sure the chicken gets coated with egg yoke/garlic mixture. Place in fridge and marinate chicken for 4 hours. In a medium bowl, mix Panko, Parmesan cheese, garlic powder, salt and pepper and dump evenly in the bottom of a 9 X 13 baking dish. Remove chicken from bag, place chicken in baking dish. Coat chicken with mixture and bake at 350 degrees F and depending on the size of your chicken breasts, cook for 40 minutes to one hour or until chicken is cooked through. Monitor it starting at 40 minutes. Place one slice of ham and one slice of swiss cheese over the top of each piece of chicken and bake additional two minutes until cheese is melted. Malibu Dipping Sauce - Combine Grey Poupon mustard, Mayo, yellow mustard and honey in small bowl. Stir to make sure all ingredients are evenly combined. Use to dip chicken inches Enjoy!
combine lettuce, macadamia nuts and avocado. Drizzle with dressing.
Cut butter into flour with pastry blender. Combine milk and egg yolk. Pour over flour mixture, stirring to mix well. Roll out small portions on floured surface. Place pie filling in center. Fold over and seal edges. Fry in deep fat until golden. Put sugars or coating in brown paper bag and shake (after frying) to coat. Enjoy.
Defrost spinach but do not cook; squeeze out all the liquid. Bring all ingredients to room temperature and add to machine; select white bread cycle.
Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside. Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes. Add water; cover stock pot and simmer until vegetables are tender. Add corn, peas, mashed potatoes, and milk and heat through. Add cheese and stir until melted; season, and serve hot. *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.
Pour all the ingredients into a 3 qt plastic container; beat with a wire whisk till well blended. Cover and freeze for at least 24 hrs, till slushy. Serve in margarita or cocktail glasses.
Make certain that the cake has been chilled in the fridge before starting the glaze. In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients. Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir. Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake). Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).
Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste. Serve in bowls topped with cheese and chives.
FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings. FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts. Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup. Southern Living.
preheat oven to 350. grease an 8x8 baking dish and sprinkle with ground almonds. crumble matzoh in a large bowl. add apple juice, eggs, and remaining ingredients, mix well. pour into baking dish, bake for 40-50 minutes until firm and brown.
Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker. Cover and cook on low for 4 hours. Remove chicken from pot and shred with two forks. Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated. Return chicken to the slow cooker and add the cilantro. Stir well to combine. Serve immediately.
Mix all ingredients in a bowl excluding the sliced lemon and the chicken legs. Once the mixture becomes a thick, yet fluid sauce, place chicken legs into a large Ziploc bag with the sliced lemon evenly distributed, Then, pour the sauce in and make sure it covers all of the chicken. Seal the bag and store over night for best results (If not, at least 4 hours). Place chicken onto a large cooking tray with space in between each piece. Make sure each is covered in sauce (generously!). Preheat oven to 400&deg;F When placing in oven, lower heat to 350 F and cook for 30 minutes. Flip over the chicken and cook for another 30 minutes. Feast and enjoy!
Heat olive oil in large saute pan or wok over medium low heat. When oil is heated, carefully add garlic and onions to pan and cook until tender. Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan. Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through. Add cooked pasta to pan and stir until well blended with vegetables. Serve on a plate and top with grated parmesan.
In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned. Pour off all but 2 tblsps of the fat from the saucepan. Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes. Add the orange juice in a stream, whisking. Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened. Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can). Simmer the chicken, covered, for 30 minutes, or until it is tender. Transfer to a plate and tent with foil to keep warm. Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon. Add the orange slices and heat over low heat until the slices are heated through. Nap the chicken breasts with the orange slices and some of the sauce. Pass the remaining sauce separately.
Mix gelatin and Splenda. Add boiling water, stirring until dissolved. Beat the cream cheese with the vanilla. Slowly add the gelatin until well-mixed. Chill until firm.
Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else. Sift together the sifted flour, baking powder and salt. Set aside. In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth. Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll. When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F. Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner! Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets. Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool. Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.
Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolk and vanilla; mix well. In a medium-size bowl, mix flour and cinnamon. Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary. Spread evenly in buttered jelly-roll pan. In a small bowl, beat egg white just until well mixed; spread over dough. Sprinkle pecans evenly over top, then sprinkie lightly with sugar. Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm. Remove cookies from baking sheet to wire racks and cool. Cookies become crisp as they cool.
Saute 5 cloves in 1/2 Cup of butter in a large skillet. Add chicken, sprinkle with salt and pepper. Brown chicken, then remove chicken to a warm platter. Add remaining 3 cloves garlic and 1/4 cup butter, olive oil. Brown the garlic and toss in mushrooms; add artichokes. Heat, stir in wine. Let thicken. Pour over chicken. Serve with Rice or noodles.
I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat. add all liquid ingredients to pyrex containter, including corn syrup. mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly. add sugar, salt, guar gum mixture to liquid ingredients. heat on high in microwave for about 8 minutes. cover and refrigerate for 12-24 hrs. set up ice cream freezer (I use a Kitchen Aid mixer accessory). Start on low speed, stir ice cream mix, add to freezer bowl. mix for 15-20 minutes, should noticeably increase in volume as air is mixed in. portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency. notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable.
Preheat oven to 375 degrees. Melt butter, chocolate chips and cocoa until combined and smooth. Remove from heat and add vanilla. Combine chocolate mixture and sugar mixture and stir well. Add eggs one at a time, stirring after each addition until fully incorporated. Stir in flour just until combined. Chill batter for at least 20 minutes. Grease muffin tin. Spoon batter into muffin tin and bake for 10-11 minutes.
Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight. Early morning remove the brisket from refrigerator and pat dry. Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed. Leave brisket at room temperature for 1 hour before putting in the smoker. Meanwhile fire up the smoker. Place fat side up in a foil pan on a rack, so smoke can get around it. Rotate, and mop with the spice/beer mixture every hour for the first 3 hours. Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours. After 3 hours wrap tightly with foil and continue cooking. Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound. When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour. cut away excess fat and discard. Slice beef across the grain. Enjoy with your BBQ sauce. Trim fat and slice 1/4 inch slices across the grain. Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.
Heat oven to 350 degrees. Butter a 8" sq pan and set aside. Mix all the ingredients together except the Jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on rack before cutting into 2x1-1/2" bars.
Fill prepared celery stalks with your choice of cream cheese or cheese spread. Add the goldfish crackers on top of cream cheese or cheese spread to look like fish swimming. For fun, you could always use a flavored cream cheese or add something to it for your choice of flavors. To make it even more fun, try tinting the cream cheese with a little blue food coloring to make it look like water. Enjoy!
Cook the pasta until "al dente," drain and set aside. In the same pot you cooked the pasta, stir in the butter and let it melt. When butter has melted, add sour cream, milk chicken bouillon, salt & pepper, and blend. When it's blended, add the corn, bell pepper, and the pasta. Stir carefully, and let it warm. Serve as a side dish, or alone as a light lunch.
In a small mixing bowl, combine brown sugar, soy sauce, vinegar cornstarch, and water. Blend thoroughly and set aside. Sift flour over both sides of pork medallions. Coat a nonstick skillet with low-calorie cooking spray. Add 1 tbsp oil and heat for 1 minute of med-high heat. Add pork and saute for 3 minutes. Turn and cook 2-3 minutes longer. Remove pork from skillet and set aside. Add remaining 2 tsp oil to skillet. Add green peppers, onion, and carrot. Stir-fry 4 minutes, or until vegetables are tender but still crisp. Stir in soy sauce mixture and pineapple tidbits with liquid. Bring to a boil and cook 1-2 minutes longer, or until sauce is thickened. Stir in pork and cook 1 minute longer.
Saute onions and garlic in butter and olive oil until golden brown and tender, about 7 minutes. Add sausage, breaking it up as it cooks until golden brown and cooked through, about 7 minutes. Add wine and boil until liquid almost evaporates, about 2 minutes. Add tomatoes with juice from can and simmer 3 minutes. Add half and half and simmer until sauce slightly thickens, about 5 minutes. While sauce is cooking boil penne in salted water. Drain. Add to sauce and toss with cheese. Serve with a green salad, Italian bread, and more cheese!
Preheat oven to 400i°. Clean chicken as usual. Use a large roasting pan. Put chicken into pan on roasting rack. Rub garlic and other ingredients over chicken. Add a small amount of water to pan. Roast chicken at 400i°. Baste every 15 minutes. Turn chicken over after 45 minutes. Baste. Turn upright after 45 minutes. Raise oven temperature to 475i°i for last 10 minutes of baking. Chicken should be glazed in appearance and have a crispy taste. Serve with breadfruit or potatoes and vegetables.
In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries. Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn. Add the white wine and let it reduce again to approx 1 tablespoon of liquid. Add the port and reduce for until the mixture is syrupy (about 2-3 minutes). Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously. To keep the butter from separating, the sauce must be kept warm but not hot. Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl. Season with salt to taste and divide into two portions; keep in warm place until ready to use. Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and saute 2 to 3 minutes. Season the salmon with salt and pepper to taste, then over medium-high heat saute the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked). Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat. Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through. Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table. Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
Slice potatoes into a large serving bowl. Coarsely chop eggs with the potatoes. In a small mixing bowl, combine remaining ingredients. Pour dressing over potatoes and eggs, stir gently to coat all. Serve chilled or at room temperature.