HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour. Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now). Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.
Mix the Shan Chicken Ginger Mix with the yogurt and apply to the chicken cubes. Marinate for 30 minutes. Heat the oil/ ghee and fry the onion until it starts to change colour. Add the tomato and fry until the oil separates. Add the marinated chicken and stir for 5 minutes, then add 1/2 cup of water, cover and cook on a low heat for about 15 minutes. Stir in the ginger strips and melted butter. Remove from heat and serve. Serve garnished with the green chillies and chopped coriander.
Melt margarine in a large pan over medium heat. Melt in marshmallows and stir continuously until smooth. Add vanilla (be careful it doesn't splash on you). Without removing from heat, add cereal. Stir until cereal is completely covered with marshmallow mixture. Pour into a greased (spray Pam works great) 9x13 pan. Let cool 2 minutes. Press flat with greased hands. Cool completely and cut into squares. Enjoy!
Preheat the oven to 475 degrees. Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan. Roast for 25 minutes, or until nicely browned. Remove from oven. Reduce oven temperature to 250 degrees. Heat the olive oil in a large saute pan over medium-high heat. Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize. Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley. Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan. Boil until the liquid has reduced by one third. Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks. Add enough of the water, chicken broth or lamb stock to almost cover the meat. Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed. Remove the foil during the last 30 minutes of cooking. At this point, the lamb should be fork-tender and falling off the bone. Remove the shanks from the pan and let cool to room temperature. Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat. When ready to serve, slowly reheat the shanks in the braising liquid. To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top. Garnish with parsley, if desired.
Combine pasta with chicken, avocado, and roasted red capsicum in a large bowl. Combine sour cream, mayonnaise and sweet chilli sauce and toss gently until all ingredients are well coated. Serve.
Place first 5 ingredients(save the 1 Tbsp of Parmesan Cheese) in a bowl and mix gently. In a separate bowl, mix the olive oil and vinager. Pour over the salad and mix once more gently. Add salt and pepper to taste. Transfer salad to serving bowl, sprinkle with remaining parmesan cheese and more pepper. If not serving immediately, salad should be kept refrigerated and extra dressing should be added just before serving.
In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar. Add egg yolks and mix well. Combine the water and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture. Mix well. Spread into a greased 15x10x1 inch baking pan. Sprinkle with chocolate chips. In a small glass or metal mixing bowl, beat egg whites until soft peaks form. Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form. Spread over chocolate chips. Top with peanuts. Bake at 350 degrees for 30-35 minutes.
1. Preheat oven to 350 degrees. 2. Mix dry (first five ) ingredients together. 3. Separately, mix wet (last 4) ingredients together. 4. Combine wet mixture into dry until you achieve a consistent paste. 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart. 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.
Prepare a 13 x 9-inch glass baking dish. In a microwave-safe bowl whisk milk with egg yolks, 1-1/2 cups sugar, and flour, microwave until thickened, removing and whisking a couple of times during cooking. Stir in butter and banana extract or vanilla until combined; let cool for 10 minutes (this can also be cooked on top of stove in a heavy-bottomed saucepan). Meanwhile arrange HALF of the wafer cookies evenly into the bopttom of the baking dish, then top with HALF of the banana slices and then HALF of the blueberries. Spoon HALF of the cooked pudding mixture over the berries. Repeat layers. Cover and refrigerate for 4 hours. In a bowl beat the 2 cups whipping cream until just slightly thickened, then add in powdered sugar and beat until soft peaks form. Spread over the chilled pudding. chill until ready to serve or serve immediately. Delicious!
1.Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve. 2.Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant. 3.Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low. 4.Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes. MAKE AHEAD TIP: If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.
Put the skillet in the oven and preheat to 375 degrees. Combine the dry ingredients except for the baking soda in a bowl. In another bowl, mix the buttermilk and the baking soda. Set aside. In a small bowl, beat the egg with the sugar until combined. Add the oil and mix until combined. Pour this mixture into the buttermilk/baking soda, and mix. When the oven is preheated, toss the butter into the skillet and let it melt. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan. Turn out onto a cutting board, cut into wedges and serve. NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet. It may just be my upbringing, but it tastes better somehow. And please do not add the baking soda to the dry ingredients. I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
Before beginning get everything ready. This is a time sensitive recipe. Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches. Clear the sink and get a hand-beater ready. It really starts here: =====================. Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling. Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil. Take off heat and place saucepan in sink (the lower height helps). Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is. Pour or scoop the almost set fudge into the tray. When set, cut into squares. A hot knife helps. Options: =====================. Push nuts into almost set fudge. Add a flavouring before beating. Cheating: =====================. If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good. Use an electric hand mixer to make the process painless - but watch the thickening.
Preheat the oven to 350°. Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes. In a large skillet, heat the oil. Add the onions and cook over high heat for 2 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the carrot and apple and cook over moderate heat for 3 minutes. Add the spices and cook, stirring, until fragrant, about 4 minutes. Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes. Stir in the raisins, chutney, jam and vinegar and cook for 1 minute. Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk. With a fork, mash the bread into the lamb until blended. Season with salt and pepper. Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface. In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb. Bake for about 35 minutes, or until the custard is set. Let rest for 10 minutes before serving. Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.
Prepare elbow macaroni in accordance with the package instructions. Drain your cooked macaroni noodles and add them to a lightly greased crock pot. Next add 3 cups cheddar cheese (saving 1 cup for later), can milk, whole milk, eggs and salt & pepper seasoning. Mix all ingredients well and then top with the remaining cup of cheddar cheese. Set your crock pot to a low setting, cover with lid and cook for 5 to 6 hours until the macaroni and cheese is golden brown on top and around the edges. While cooking leave the crock pot covered and do not stir macaroni and cheese mixture.
Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat. When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes). Meanwhile, slice onions and green peppers and saute in 1/4 cup peanut oil until onions are soft. Add curry powder, salt, and pepper; mix well, heat for 1 minute. Add 1/4 cup water, tomatoes, and peanut butter. Simmer for 5 minutes. In a large skillet heat the remaining 1/4 cup peanut oil. Peel bananas and cut into 1/2-inch slices. Saute bananas until lightly golden on both sides. To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas.
Drain all canned fruit (save juices- add some to recipe if needed, or desired) Mix all fruit together. Sprinkle with Jello (enough to sweeten- not entire package). Peel and slice bananas, oranges and kiwi into bite-size pieces. Slice strawberries. Remove grapes from vine. Add oranges, kiwi and grapes to Jello mixture. Strawberries and bananas should be added last as they tend to soften.
Combine chopped lettuce and sliced bananas in a large bowl. in another bowl combine mayo, miracle whip, milk and sugar, using whisk to get out any lumps. NOTE: MIXTURE WILL THICKEN UPON MIXING BUT WILL COAT NICELY. combine mayo mixture to lettuce mixture and toss to coat-- serve and enjoy!
Heat oven to 425 degrees. You'll need a shallow 2- to 2 1/2-quart baking or gratin dish. Vigorously rub inside of dish with garlic, discard garlic. Brush dish with 1 T oil to coat. Heat 1 1/2 T oil in large skillet over medium low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme. Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit. Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened. Sprinkle over tomatoes. Bake 20-24 minutes until crumbs are golden and juices bubble. Serve hot or warm.
Combine dry ingredients. Add beaten egg and sweetcorn. Mix to combine. Heat oil in frying pan. Drop tablespoons full of batter into pan. Cook until golden then flip. Drain on absorbent paper.
Stir together all ingredients in a 4 to 6 quart slow cooker; cover. Cook until very hot, about 1 hour on High or 2 hours on Low; once hot keep warm on low heat up to 4 hours. A serving is 1 cup.
Preheat the oven to 350 degrees F. Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth. In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes. While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour. Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour. Make the oreo mousse layer by mixing 1/2 packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt. In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well. Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture. In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well. Pour enough mousse over the cheesecake layer to form a layer about 1/2 inch thick. There may be mousse left over. Chill for at least 2 hours or overnight. Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour. Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay 1/2 oreo cookie with cream filling removed back onto each mound of icing. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices. Serve with a mound of whipped cream and oreo cookie pieces to the side.
In a crock pot, mix ketchup, mustard, jelly, and brown sugar. Cover, heat on high, stirring occasionally, until the jelly is melted. Then, reduce heat to low or simmer. Taste the sauce, and adjust the sweetness to your liking using additional mustard and/or brown sugar. While the jelly melts, bake the bite-size meatballs according to the package directions. When the jelly is melted and the meatballs done, mix the meatballs into the crock pot of sauce. Be careful not to transfer excess grease to the sauce. Cover, let the meatballs simmer, with occasional stirring, for at least 2 hours before your guests arrive.
Cook orzo according to package directions; drain and set aside. Saute onion in oil in a saucepan over med-high heat until softened, about 5 minutes. Add garlic; cook 1 minute. Stir in wine, cream, broth, peas, and ham; simmer over med-low heat until peas are tender, 4-5 minutes. Stir in cooked orzo. Off heat, stir in egg yolk and Parmesan until thoroughly combined (yolk will cook from residual heat without the risk of curdling). Season with salt and pepper. Per cup: 416 calories, 24 g total fat (11 g sat), 3 g fiber, 30 g carb.
Scrape gobo and cut into thin slivers (or julienne). Soak in water 15 minutes and drain. Cut carrots in thin slivers (or julienne). Chop seeded chilis into small pieces. Heat oils in skillet. Add chili and stir once. Add gobo; stir fry a few minutes. Add carrot; cook, stirring constantly. Add sugar and stir, then add mirin and soy sauce and stir again. Braise for 2 to 3 minutes. Add 1 tablespoon water; stir and add vinegar. Garnish with sesame seeds.
Place the tenderloin in crockpot with the salt & peppercorns. Pour apple cider over. Turn to 300 degrees for 3 hours. Pour in brandy, add sauerkraut, test for salt, add more to taste, reduce heat to 200 degrees for another 3 to 4 hours. Remove lid if necessary to boil off extra liquid before shredding with 2 forks. Serve as a main dish, with beans or mashies or on a toasted roll with melted swiss cheese. Sooo good!
Blot meat cubes dry and dredge with flour mixed with salt and pepper. Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary. Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly. Add onions and garlic to crock-pot. Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat. Cover and cook on low for 6 to 8 hours. Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened. Add salt at end of cooking, or salt to taste at table.
Soak the corn in salt water for several hours to get the shucks moist. (Add 2 Tbs. salt to 1 gallon of water). In a medium bowl combine mayonnaise, butter, sugar, lime juice, chili, garlic and pepper until the ingredients are well mixed. Grill the corn, with the shucks intact, over hot coals or high gas burners on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark/black but will protect the corn. Peel the shucks back, one at a time, until most of the corn is exposed and then remove the silk. With a pastry brush lavishly coat the corn with the spiced mayonnaise-butter mixture. Serve with shucks tied together like a handle.
Cube the chicken. I usually cut each breast into 5 pieces. In a large non metallic bowl put the yoghurt, honey, olive oil, oregano, lemon juice and garlic salt and mix well to combine. Add the cubed chicken and mix well again. The chicken now needs to be left to marinate. I usually put the meat and the marinade into a large freezer bag to ensure it is really covered. Marinate in the fridge for at least 4 hours. When you are ready to cook, thread the chicken cubes onto skewers, about 5 pieces per skewer. Remember if you are using wooden skewers to soak them first so they don't burn. Grill under a medium grill until each side is browned. Cut one piece of the chicken in half to ensure it is cooked through. These can also be cooked on the BBQ.
Brown beef with onion. Drain. Combine beef, cheese, salsa, and Worcestershire sauce in crock pot. Cover and cook on high for about 1 hour; stir occasionally until cheese is fully melted. Serve immediately, or keep on Low setting for serving up to 6 hours later.
Place oven rack in upper-middle position and preheat to 300°F. Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef. Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.). Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until fragrant, 30-60 seconds. Turn heat up to medium-high, add Guinness, and simmer, scraping up fond from sides and bottom. Add beef broth, carrots, prunes, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 21/2 hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat. Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Blend blueberry preserves into softened cream cheese. Add milk,lemon peel, and lemon juice. Whip heavy cream until soft peaks form. Fold into cream cheese mixture. I have a note to myself to double this recipe.
Place the ice in a blender and add the vanilla rum, Grand Marnier, blue curacao, and pineapple juice. Blend until the ice is a slushy consistency and pour into two large martini glasses. Garnish with pineapple slices.
Mix the brown sugar in the soy sauce until dissolved and set aside. In large frying pan or wok, heat the oil on medium high. Saute carrots, scallions, and mushrooms, just until tender. Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using. Stir until well mixed. Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through. Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.
In mixing bowl, combine first 7 ingredients, mix well. Spoon about 2 Tbl. filling into each pepper half. Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan. Bake, uncovered, in 350° oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild. Serve with sour cream, salsa, dip or dressing. Makes about 2 dozen.
Blend all (except chicken) in Cuisinart or blender. Pour over raw chicken and allow to marinate in the refrigerator, preferably overnight. Remove chicken from marinade and discard marinade. Grill chicken until cooked through.