HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chocolate in a medium microwave-safe bowl, and microwave for 1 minute, stirring every 15 seconds, or until chocolate melts. Place granola in a shallow dish. Dip apple wedges skin side up, in chocolate to drip back in bowl. Dredge wedges in granola. Place wedges chocolate side up on a large plate, and refridgerate for 5 minutes, or until set.
Pat ribs dry, sprinkle with spices, then hand rub the spices into the ribs. Mix together the jam and barbecue sauce and brush onto the ribs. Barbecue on grill, turning and basting often. Cooking time will depend on the thickness of your ribs and the heat of your grill. On our grill it takes about 35 minutes. OR put in crock pot on low for 8 hours or on high for 4 hours. OR bake the ribs in the oven, covered with aluminum foil, at 300 degrees for 3 hours. Then uncover and increase temperature to 350 degrees. Baste with the sauce and bake one more hour, turning and basting again after 30 minutes. (DEPENDING ON THE SIZE OF YOUR RIBS, THIS MIGHT BE TOO LONG OF A COOKING TIME, SEE THE REVIEWS). OR cook in heavy covered pot on stovetop, starting on medium and reducing heat after 10 minutes or so. Cook for about 3 hours, basting and turning as you go.
Follow the no bake instructions on the Graham Cracker Crust (Egg and bake) Mix everything together. Add everything into Pie crust. Place in refrigerator until set (approx 3 hours). Serve. *** I usually make two pies because otherwise half of my pumpkin goes to waste.
Preheat oven to 180°C. Cook rice according to packet directions. Meanwhile, cut out four 30cm foil squares. Put a chicken breast onto each square and top with a sliced shallot each. Bring the foil sides up around each and seal at the short ends. Put 1 tbsp of soysauce, 1 tsp honey, and 1 tbsp mirin into each packet. Divide the shredded ginger and minced garlic among the packets. Seal the packets. Put the packets on a baking sheet and bake for 20 minutes, or until cooked through. Mix the spring onions and water chestnuts into the cooked rice and put onto 4 plates. Slice the chicken breasts and arrange on top of the rice and serve.
Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Cook tomatoes in 2 cups of water. Add green chillies, ginger and garlic pastes, red chilli powder, cardamoms, cloves, salt and sugar. Cook over low heat until it becomes thick and of sauce consistency. Remove from flame. Allow to cool. Bring the sauce to a boil. Add the butter and cream. Stir and mix well. Add the kasoori methi (dried fenugreek leaves) and ginger strips. Stir well. Add the saffron.
Cook pasta according to directions. Dice chicken and remove all fat. Spray a small frypan with non stick spray and cook chicken until brown. Add cajun spice and cook for a couple minutes. You could also add the spice at the beginning of cooking the chicken. Add the cream and cornflour and stir until sauce thickens. Serve over cooked pasta and garnish with parmesan cheese, if desired.
Halve the pomegranates and carefully scooop out the seeds, discarding the membrane. Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife. Roughly chop the grapefruit flesh, reserving the juice. Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon. Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette. Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside. Rub the skin on the guinea fowl breast with olive oil and seasoning. Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes. Turn the breasts over and cook the other side for 1 to 2 minutes. Do not overcook the meat, it should be very slightly pink. Slice each breast horizontally into three. Arrange on warm plates spooning the pomegranate dressing in between. Serve with a nice green vegetable and rice.
To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl. Season sauce to taste. Refrigerate until needed. To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick. Melt butter in large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Serve with sauce.
Heat oven to 450°. Spray a baking sheet with cooking spray. Combine all dry ingredients and combine with potatoes, tossing to coat. Drizzle with oil, tossing again to coat. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Saute until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently. To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Directions. Cook the pasta (I used macaroni) according to the package's instructions (about 8-10 minutes), until al dente. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot. Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.
FOR THE ROAST: Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan. Roast in a 450° oven until deep golden brown, 40 to 45 minutes. Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours. About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat. Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste. FOR THE STOCK: Preheat oven to 400°. Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots. Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it. Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right). Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat. At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.
Cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 T bread crumbs to the mixture. Combine cream cheese,parsley, mustard, garlic salt and pepper. Add to sauerkraut mixture. Chill one hour. Form into small balls and coat with flour. Dip in egg-milk mixture and roll in bread crumbs. Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.
1. Oil lamb chops season with salt and pepper to taste. 2. Broil lamb chops till rare. 3.Combine Parmesan cheese, Dijon mustard, Parsley, and Breadcrumbs in a mixing bowl. 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.
Preheat oven to 400°F. Line a sheet pan with foil and spray lightly with nonstick cooking spray. Coat chicken breasts with olive oil. In a bowl mix remaining ingredients. Rub evenly over top and bottom of chicken breasts, and place on sheet pan. Bake for 25-30 minutes or until chicken is lightly browned and done. (Note: You can prepare these the same way and grill/broil for 8-10 min on each side).
Pre-heat oven to 350 degrees. Lightly brush both sides of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini. Season with salt and pepper, to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes, until cheese is crispy and browned.
Rinse & dry fish well. Cut lemon in half and squeeze, rubbing juice into fish, inside & out Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish. In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish. Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce. Garnish & serve.
Heat oven to 350 degrees. Heat olive oil in skillet over medium heat. Add onions and saute until translucent. Add spinach and real bacon bits, continue to cook until spinach is wilted. Remove from heat to cool. Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch. Once spinach mixture has cooled, crumble goat cheese over it and combine. Stuff spinach mixture into chicken breasts and seal with toothpicks. Combine breadcrumbs, parmesan cheese, salt, and pepper. Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture. Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.
Preheat oven to 375 degrees. Beat butter at medium speed with mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds. Drop cookie dough by heaping tablespoons 2 inches apart onto parchment lined or lightly greased baking sheets. Bake for 10 to 12 minutes or until edges are golden. Remove from oven and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets 3 minutes and then transfer to wire racks.
Brown ground beef and drain. Add cream of mushroom soup, salt, pepper, and milk and heat through. Serve over rice. Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).
Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers. Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet. Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it's raw and you may need a small knife to start each hole.) Place a couple pieces of pepper on each skewer, too. When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them. For more flavor, cover and refrigerate for half an hour. Just before grilling, spoon any remaining marinade over the fish one more time. Place on a hot grill and cook for two minutes. Turn and cook one or two more minutes. Avoid flames as they will burn the bamboo skewers.
Line a large rimmed baking sheet with heavy duty foil. Combine all ingredients in a large bowl. Place on baking dish in a single layer& cover with foil. Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times. Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.
Mix Everything and refrigerate over night - serve and enjoy. In the summer we leave out all the dried fruit except the currants, we also leave out the O.J. but we add fresh berries (strawberrries/blueberries/raspberries) every morning.
Melt the butter in a saute pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes - stirring occasionally - or until the beans begin to soften to your desired consistency. If you haven't made the tomato sauce at an earlier time, it can be prepared as the beans cook. When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve. Tomato Sauce: In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes - stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.
In the bowl of your bread machine add the ingredients in the order they are listed. Make sure that the yeast does not touch the water. Set the bread machine on bread cycle.
CRUST: Preheat oven to 350. Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate. Bake for 8 minutes or until golden. Remove from oven and let cool completely. Turn the oven down to 300. *~OR Use a store bought deep dish graham cracker crust~*. FILLING: Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine. In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy). Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture. Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved. Remove from oven. Cool and refridgerate until firm, at least 4 hours. TO SERVE: Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790. GF VARIATION: Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.) Continue with directions above.
In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well. Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix. Cover and cook on LOW for 8-9 hours. 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix. Cook on HIGH for 15-20 minutes or until fish flakes. Take out bay leaf and add parsley; stir and serve.
Combine flours and baking powder, stir well to mix. Add milk and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface, a knead lightly 2 or 3 times. Roll dough out to 1/2 inch thickness, and cut into bisquits with a bisquit cutter. Place bisquits on a baking sheet coated with cooking spray. Bake at 450 degrees for 12 minutes or until lightly browned.
Cook the spaghetti according to package directions and return pasta to saucepan. Add the butter and egg. Mix well and press into a 10 inch pie pan. Sprinkle 1/2 cup cheese over the bottom of the crust. Bake in a 375°F oven for 8-10 minutes. In a large skillet, saute the ground beef, onion and green pepper; drain off the fat. Add the tomato sauce, undrained chili peppers, chili powder and salt; heat through. Spoon the meat mixture into the spaghetti shell. Bake for 15 minutes. Sprinkle with chopped tomato.
Wash chicken and pat dry. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours). Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
spread pie filling in 9 X 13" pan. spread chocolate cake mix on top of pie filling. pour cola over cake mix. Cover and bake at 350F for 20 minute Uncover and bake an additional 25 minutes. Serve with fat free cool whip or vanilla ice cream.
For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping tablespoons in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves. For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce. In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls. VARIATIONS:. THE MEATLESS WAY: Substitute 3 cups cooked mixed beans, peas and lentils as you like. ( A good combination is cooked garbanzos (chickpeas) and brown lentils). Use 1 cup raw rice. Crush them as you combine with other ingredients. Continue as above. Season to taste. HUNGARIAN LAYERED CABBAGE: Use SAVOY cabbage for this dish as it softens when cooked. In a baking pan layer cabbage leaves, meat filling, and sauce, ending with sauce on top. Bake in preheated 350°F oven for 1 hour. Keep warm till serving, cut in squares to serve. THE MEATLESS WAY: Try this same method as for Hungarian Layered Cabbage using grated raw potatoes instead of meat filling. Season with finely minced browned onions, salt and pepper. Top casserole with sauce. Bake 1 hour. MIDDLE EAST CABBAGE ROLLS: Use ground lamb, COOKED rice, and season with allspice and cinnamon. Layer rolls with lemon juice flavored chicken broth instead of Sweet and Sour Sauce. Cook as in main recipe. To Life!
In a large mixing bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions. Pine Nut-Pesto Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm. Horseradish-Bacon Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm. Salsa Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm. Refrigerate for up to 2 weeks. Serve with crackers.
To prepare the Savory minced Beef (Lahma Mu'assaga), mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed. Mince meat coarsely and mix with rice and seasoning. Fill Zucchini loosely with rice mixture and arrange in pot. Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini. Cook for about 30 minutes.
After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor). Cut the other half into small pieces. Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix. In a mortar pound the coffee beans and put into a suited cooking bag. Close bag and put into fruit mixture. Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture. Let stand the fruit mixture for 2 hours. After two hours bring mixture to a boil over medium high heat stirring all the time. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag. Add 1 tablespoon lime juice and vanilla seeds. Mix. Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside. Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat. Remove mushrooms from sauce with slotted spoon and set aside. Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly. To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
heat oil in pan. add pancetta, onion, red pepper flakes and garlic, saute until tender, 5 minutes. add mushrooms, saute 5-7 mintes more. add spinach, saute until soft and add nutmeg and pepper to taste, stir in, remove from heat. season to taste and serve.
Heat oven to 400°F. Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside. Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan. Mix dill, salt and pepper. Place loins in prepared pan. Sprinkle with dill mixture. Layer onion/garlic, then crumbs, then cheese on loins. Place butter slices evenly around top of cheese. Bake, uncovered, for 25 to 30 minutes until fish flakes with fork. Finish with fresh lemon juice, if desired.