HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 6-8 quart stock pan, measure out 2 cups of apple cider. This will be approximately how much you will end up with when finished. Pour in the remaining apple cider. * If it is kept on an unrefrigerated store shelf, DO NOT use it. Place on stove top on medium heat and bring to a low boil . Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes). As the cider begins to get close to desired level of reduction, the bubbles will get smaller & the boil will look somewhat "foamy". You'll need to reduce the heat slightly at this point so that it doesn't boil up or scorch. Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done. Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap). Store in refrigerator and use as desired.
Preheat oven to 375°. Arrange mushroom caps, rounded side down, on a large baking sheet which has been lightly coated with cooking spray. Heat oil in a heavy skillet over medium heat. Saute eggplant, tomatoes and garlic until eggplant is soft, 8 - 15 minutes. Stir in red wine and simmer until liquid evaporates, another 2 - 5 minutes. Remove from heat. Stir in Gorgonzola, 1 T. basil, and season with salt and pepper. Spoon mixture evenly into mushroom caps and top with Parmesan cheese. Cover mushrooms with foil and bake for 15 minutes. Remove foil and continue baking about 10 minutes more, or until cheese melts, the filling bubbles, and mushrooms are tender when pierced with a sharp knife. Garnish with remaining basil and serve warm.
In small bowl, combine the balsamic vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce. Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese. Serve.
Peel, chop and boil sweet potatoes and baking potatoes until tender. Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray. While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently. Stir in the ground "beef" (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish. Mash the potatoes and mix in the eggs. Spread evenly over meat mixture. Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese and continue cooking for 5 minutes.
Preheat oven to 325°F Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120°F Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside. In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140°F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven. Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings. Make-Ahead Tip: Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed. *Note: To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.
In one bowl cream butter, lard, and sugar. Add beaten eggs and vanilla. In another bowl add sifted flour and other dry ingredients. Gradually add the dry ingredients to the creamed mixture. Roll into small ball, and flatten with a fork on a ungreased baking sheet. Bake at 375 F for 10- 15 minute.
Place onion on bottom of slow cooker. Add potatoes. Top vegetables with chops. Dilute soup with water or milk; pour over chops. Cook on low 6 to 8 hours.
Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough. Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes. Heat a skillet on a medium-low heat. Knead the dough again and divide it into 8 equal portions. Form each portion into a ball. Using two balls at a time roll both in 5inch brush one with oil and put the other one on top. Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 9-10 inches in diameter. Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.Place each peace on the warm skillet and leave it each side to dry it out (make sure you don't leave it too long). Remove and let it cool slightly then separate the two slowly without tearing the wrappers. Cover with a towel and continue to repeat the same steps until you have finished all peaces.
Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant. Remove and crush lightly with the back of a knife. Reheat the wok, add the oil and swirl to coat. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden. Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over. Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender. Serve with rice.
Cook noodles according to package directions but less 3 minutes cooking time; drain. In a saucepan, mix together soup and milk; stir and cook until hot. Add remaining ingredients, including noodles; mix. Spoon mixture into a 2-quart baking dish. Cover and bake at 350 degrees about 30 minutes or until hot and bubbly. Sprinkle top with additional Parmesan cheese, if desired.
In a medium bowl, mix all ingredients, except bread and leafy greens, together. Serve on bread with leafy greens as a sandwich, or as a salad.
In a large skillet, cook the sausage over medium heat for about 15 minutes. Stir often to crumble the meat. Remove the sausage and drain on paper towels. While the sausage is cooking, whisk the eggs in a large mixing bowl. Add the milk, mustard, salt, and pepper. Cut the bread into 1-inch cubes. You should have 4 1/2 cups of cubes. Stir the bread cubes into the egg mixture. Add the sausage and cheese and stir well. Lightly spray a 13 x 9 inch baking dish with nonstick cooking spray. Pour the egg mixture into the prepared dish. Cover and chill overnight. Uncover and bake at 350° for 1 hour.
In a large saucepan, melt the butter over low heat being careful not to burn it. Add potatoes, celery, carrots and onions and saute until softened. Add smoked sausage, corn with juice and water and simmer, covered approximately 30 minutes or until vegetables are tender. Add evaporated milk, dill, cayenne pepper and salt and pepper and continue to simmer for about 5 minutes.
Preheat oven to 325°F. Let egg whites come to room temperature. Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside. In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form. Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy. Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes. Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools. Cover and refrigerate cooled pie until ready to serve. Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks. Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream. Leftover pie should be covered and stored in refrigerator.
Preheat oven to 425°F. Saute mushrooms, green onions, and garlic in 1 TB of butter. In a bowl, mushroom mix, crab, and spinach with a pinch of salt and pepper to taste. Place the rest of the butter in a 8" cast iron pan. Place pan in oven to preheat. In a blender or food processor, blend eggs for 30 seconds. Add milk, flour, pinch of salt. Blend for 60 seconds. Remove pan from the oven, butter should be melted, pour in batter. Add crab mixture to pan, keeping a 3/4" away from the edge, sprinkle with parmesan cheese. Bake for 20 minute.
In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight. Remove chicken from marinade & blot on paper towels to dry. Reserve marinade. Sprinkle chicken with cumin & dust lightly with flour. In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside. In the same pan, saute the potato cubes until lightly browned on all sides. Remove potatoes then saute onion and pepper until limp. Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins. Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook. Serve the chicken pieces over white rice with plenty of sauce.
Stir shortening to soften. Gradually add sugar, and cream together until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each. Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time. Beat after each addition till smooth. Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.
Place the yogurt, mangoes, lime juice, confectioners' sugar, and ice cubes in a blender. Blend until slushy.
In a large microwavable bowl, melt chocolate chips for 1 1/2 to 2 minutes and stir. Microwave for for 30 seconds more and stir until smooth. Stir in marshmallows, cereal and walnuts. Add the optional ingredient, if desired. Spread into a foil lined, buttered 8 inch square pan. Chill about an hour, or until firm. Remove fudge from pan and foil. Cut into 1 inch squares.
Saute the vegitation with the oil on medium heat for about ten minutes. One onion is to top the burgers. Combine the foilage with the meat and breadcrumbs in a large bowl, mixing well with large hands. Separate into patties: four manly patties or more for non-manly patties. Grilling is preferred, however, pan fried will do during harsh conditions. Cut up one white onion and saute it separately. Place on cooked burger. Place cheese on top of burger at the end of grilling, allowing to melt. Real men eat burgers with melted cheese and cooked onions. Please, warm your buns. Real men hate cold buns, so lightly brush the buns with oil and let them sit in a pan for about a minute. Lettuce and tomatoes are for decoration only. Real men don't eat food for rabbits.
Mix all the ingredients together in a microwave-safe bowl. Nuke for 1-2 minutes.
In a large skillet, cook sweet potatoes, onion, and celery in hot butter for 5 to 7 minutes until tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten. Can be used to stuff one 8 to 10 pound bird. Can also be baked in a casserole dish, uncovered, in a 365 oven about 45 minutes or until heated through.
Preheat oven to 350 degrees. Heat butter in an oven-proof skillet over medium heat. Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside. Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper. Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover. Bake in preheated oven about 1 1/2 hour or until tender, . Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin. Lovely with orzo, rice or roasted potatoes.
Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well. Melt butter and add the garlic to to it; mix well. Add rest of the ingredients to butter mixture except prawns. Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy). Place prawns in oven tray and grill till done on 180°C tossing them at intervals. Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp.
Heat 1 tbsp oil in frying pan and cook the onion and garlic until starting to soften. Add the chili powder, beans and seeds and cook for 3 minutes, mashing the beans with a fork. Put the stuffing mix in a bowl and pour over boiling water. Mix well, then stir in bean mixture and season with salt and pepper. Divide the mixture into 4 and shape into burger patties. Heat the remaining oil in a clean pan and cook the burgers for 3 minutes on each side or until golden. Serve along side a garden salad, or in burger buns with lettuce, tomato etc.
Rinse the lentils in cold water until the water runs clear. Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes). Add water if necessary. While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet. Combine the curry paste, spices, garlic and ginger in a bowl. Mix well. When the onions are cooked, add the curry mixture to the pan. Cook over a high heat, stirring constantly for 1-2 minutes. Stir in the tomat puree and reduce the heat to a simmer. Cook the curry base until the lentils are ready. When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture. Combine thoroughly and serve immediately.
Combine the corn, cream, salt, sugar and white pepper; bring to a boil. Boil for 5 minutes. In a saucepan melt butter. Add in flour and whisk for 1 minute. Add in the corn mixture; mix well to combine. Set oven to broil. Place the corn in a casserole dish and sprinkle with grated Parmesan cheese. Broil under heat until browned.
Preheat oven to 325°F. In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick. Pour creme into medium saucepan over low heat. Bring cream to a brief simmer, do not boil and add vanilla. Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking. Keep whisking till all cream is added. divide into six 6-oz ramikins about 3/4 way full. Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins. Bake till barely set around the edges, 40 minute. If starts to brown place a piece of foil on top. Remove from heat and let cool at room temperature. Transfer ramekins to fridge. Chill for about 2 hours. Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar. Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.
I a bowl, combine rice, eggs, cheese, Miacle Whip olives. Mix well. Chill for atleast 2 hours. Just before serving, add pecans. Toss.
In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time. In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract. Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies TIP:. Melt white vanilla baking chips carefully. They burn easily, so be sure to cook over low heat, and stir constantly. VARIATION:. Use 1/3 cup peppermint schnapps for the 1/2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink.
Heat olive oil in heavy 4 quart sauce pan. Cut sausage into 1/2 inch pieces. Brown sausage in pan until no longer pink. Add onion and garlic and stir until softened. Add spinach, chicken broth, diced tomatoes, beans and red pepper. Heat to a boil and simmer for 15-20 minutes. Ladle into bowls and sprinkle with parmesan cheese.
Spread butter on rye bread. Arrange cold pork slices to completely cover the bread slice. Arrange warm sauteed onion and apple on top of the meat. Spoon hot pork gravy (or the vinaigrette) on top, and serve. Alternate mustard vinaigrette: Mix together 1 1/2 tsp strong dark mustard, 1 1/2 tsp red wine vinegar, 1 tbsp vegetable oil and salt/pepper to taste.
In a small saucepan on low heat, add cherry brandy and keep it warm - don't let it simmer. In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes. Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambe it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery). Remove from heat. With a slotted spoon, remove from cooking liquid and put into a serving bowl. Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard. Make the Vanilla Custard Sauce: Beat all the ingredients well together. Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.
Heat oil in large skillet over medium heat. Season fish with essence. Salt and pepper. Put flour in shallow dish. Set aside. Add eggs to milk in bowl and whisk to combine. Set aside. Place bread crumbs in 3rd shallow dish. Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly. Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.
Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil. Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends). When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Prepare Halibut. Preheat oven to 400 degrees. Melt butter into a bowl. Mix in salt, paprika mustard and cayenne with butter. In a seperate bowl mix together coconut, finely chopped pecans, bread crumbs and cumin. Dip halibut in butter and then place into dried mix bowl. Thouroughly coat fish. In a stainles steel pan, heat 1tbsp oil on medium high heat. Place fish filets into pan for one minute to sear. Turn filets and place pan into oven for 10 minutes. Prepare Brussel Sprouts. In a pan on med high heat pour remainder of butter mixture and vinegar. Mix brusell sprouts and cook stirring occasionally for about 5 minutes. Pour in coursely chopped pecans and cook for another 5 minutes. Prepare Salsa. Add remaining ingedients into a small food processor. Pulse on low. Spoon on top of fish when serving. Garnish with extra cilantro.
Cook spaghetti according to package directions. Only drain spaghetti, do not rinse. Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute. Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix. Tomatoes should get warm, but not cooked, about 5 minutes. When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.
Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill. Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties. Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats. Drizzle a little sauce on fish, and enjoy.
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin circles about 1/2 inches apart over filling. Beginning with the center circle, pull a toothpick through circles toward the outer edge. Wipe toothpick clean. Repeat the pattern until the cake is lined with melted chocolate on top. Cover and refrigerate for 2 hours before cutting. You can create a web look on top of cake.
Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened. Add in fresh spinach and cook stirring for 3 minutes. Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill. Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed). Drizzle with fresh lemon juice, then sprinkle with feta cheese. Garnish with hard-boiled eggs and lemon wedges.