HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an 8-quart stainless steel stockpot, combine the strawberries, peaches and lemon juice. Stir in the sugar and add the butter, if using. Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam. Stir in the Grand Marnier. Let the jam cool in the pot for 5 minutes, stirring occasionally. Ladle the jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. Process 4-ounce, 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store jars in a cool, dry, dark place for up to 1 year.
Start rice, follow box instructions. In a large frying pan, brown beef on med. high until almost cooked through, add garlic and chilli powder (add any other herbs and spices you like here to give your beef lots of flavour). Add cooked rice and tomato sauce to beef mixture, and stir on medium until the mixture is hot to serve. In each wrap you can fit about 2 1/2 large spoonfuls of beef/rice/tomato mixture. I like to add cheddar cheese before I close the wrap, let it melt and then let the mess begin.
In a small sauce pan, cook brown sugar, butter, and syrup until smooth (sugar dissolved and no longer grainy). Pour sugar mixture into a 9x13 baking dish. Place apple slices and dried cranberries over syrup in baking dish. In a medium bowl, beat eggs, milk, cinnamon, and vanilla until completly combined. Take 1 inch slices of bread and dip into egg mixture to coat both sides of bread. Then lay in baking dish over apples and cranberries. Repeat with other slices until baking dish is full. Pour remaining egg mixture over bread in dish and spread to fill in any places that look "dry". Sprinkle a couple more shakes of cinnamon over bread. Bake uncovered for 45 minutes. Remove, let cool 5-10 minutes before serving. Cut into squares and serve with homemade whip cream. NOTE: actual casserole can be made the night before by letting the bread mixture soak overnight and baking it in the morning.
1. Preheat oven to 180C (350F). 2. In saucepan, add teabags to boiling water; allow to cool; remover teabags. 3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy. 4. Oil spray mini cupcake trays and sprinkle with almonds. 5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).
Mix sugar, milk, salt, butter, & marshmallows in heavy pan. Cook over med-high heat, stirring frequently. Bring to boil. Boil 5 minutes, stirring constantly. Remove from heat, add cherry chips & vanilla. Mix well. Ensure chips are melted. Pour into greased 9x13 pan, store in refrigerator while you complete the next steps. This will help the cherry mixture to set up. Melt chocolate chips & peanut butter over low heat. Add additional chopped nuts. (I like to use the salted Spanish nuts). Spread over cherry mixture. Let cool & cut into squares.
Combine all in a 5 liter pressure cooker, add water to the line. Place on the flame and let cook away under pressure for about 25 minutes. Let the pressure come down naturally. Serve with croutons.
Cream sugars and shortening. Add eggs. Combine all the dry ingredients and add to mixture gradually, blending well. Drop batter by teaspoonfuls onto baking sheet and bake at 350 for 8 to 10 minutes.
Cook macaroni according to package directions,drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. Spoon into a greased shallow 2-quart baking dish. Bake in oven at 400 degrees for 30 minutes. After 15 minutes bake time, I stirred the macaroni and cheese, and topped it off with the bread crumbs, cooking for the remaining 15 minutes.
Combine spinach, cottage cheese, mozzarella, bacon, green onions, mushrooms, and eggs in a large bowl. Mix well. Pour into a greased 9-inch pie dish. Sprinkle the parmesan cheese evenly over the spinach mixture. Sprinkle with the olive slices. (optional). Bake at 350 F degrees for 40 minutes or until a toothpick inserted in the center comes out clean.
Combine all ingredients into a gallon ziploc bag except the onion. With the onion you need to saute until tender then add to the bag. Let it set overnight. Bake for 40 minute in a 375 degree oven preheated about 10min. Every 5-10min. spoon liquid onto wings. Enjoy!
Alternate ingredients in cooker as follows:. Half of the ham, potatoes, onions, salt and pepper and cheese. Repeat with second layer. Spread soup over top. Sprinkle with paprika if desired. Cook on low 8-9 hours OR on high 4-5 hours. Note:. May also use oven at 350 degrees for 1 hour.
Broil the onion softly in a large non-stick skillet. Don't let the onion get brown. Add the rest of the ingredients and simmer for about 15 minutes. Mix the sauce smooth in a food processor. Store in a sealed container in the fridge.
Preheat oven to 350 F. Grease an 11 by 8 by 2" glass baking pan. Mix flour, icing sugar, and vanilla. Cut in butter to make fine crumbs. Press into the greased pan and bake for 12 minutes or until slightly set. Meanwhile, combine all other ingredients in a bowl. After crust is cool, spread filling on and bake for another 35-40 minutes until toothpick comes out clean. Cool before cutting and serving, it tastes bests chilled in the fridge . Good with whipped cream or ice cream also. Enjoy!
Fry bacon and saute onion in skillet. Crumble in the ground beef, brown while stirring to break up the chunks. Add the seasoning in the amount desired . Add the canned tomatoes and canned beans. Add the Liquid Smoke (optional). Simmer over medium heat for 30-40 minutes. Serve with green salad and cornbread.
Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight. Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360°F Fry the pork in batches until golden and cooked through about 3 minutes per side. Drain on paper towels. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with bun tops.
Batter: Dissolve the yeast and sugar in 1/4 cup warm water, and let it sit for about 5 minutes. Mix the flour and oil together. Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix. Set the batter aside and let it sit in a warm place for half hour. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy. Syrup: Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about 1/2 thread. Lemon juice keeps the mixture from crystallizing. Making the jalebis: Heat the oil in a frying pan about 1 inch deep. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan. The jalebi will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the jalebi until both sides are golden-brown. Transfer them into the warm syrup. Let jalebi soak in the hot syrup for a few seconds.Than take them out and Garnish with sliced pistachios. Serve hot.
Take medium-sized potato. Split while raw (do not cut all the way through the potato). Season with butter, salt, pepper and place one slice of bacon in middle of potato. Wrap tightly in foil and cook slowly in coals or a 350° oven for one hour or until tender when pierced with a fork. When done, remove the bacon. (I usually melt some butter and sour cream to pour over potato.) This is a guaranteed recipe for artery clogging.
In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain. Transfer sausage mixture to a 4-quart slow cooker. Stir in weiners, tomatoes, and cheese. Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour. To serve, keep warm on low setting, stirring occasionally. Serve with tortilla chips.
Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or a tablespoon of grated orange rind.
Cream butter sugar. Add egg whites then whole eggs gradually, vanilla. Add combined dry ingr (flour, salt). Beat until smooth. Place mixture into a piping bag with plain tip. Pipe unto greased then floured baking sheet about 2" long. Leave around 1 1/2" spaces in between for they will flatten when baked. 325°F 20-25min until edges are brown. Remove immediately from the baking sheet after baking (because they will stick real bad on the sheet if you left the cookies on the sheet to cool). Cool at room temp and store in airtight container.
Grind the flax seeds, 1/4 cup at a time, in a coffee grinder until very fine. In a small, preferably non-stick, saucepan, place the ground flax and all other ingredients, except the nuts and fruit. Simmer on low heat until hot and bubbling, stirring frequently. Add more water until it's the consistency that's most pleasing to you; I like it on the thin side. Spoon into small bowls; top with nuts and fruit.
Mix the salt, celery salt, garlic salt and cayenne together in a bowl and set aside. Heat the oil in a heavy-bottomed saucepan over medium heat. When the oil is hot, add the nuts and cook for about 2 minutes, or until they begin to brown; it is important to keep shaking the pan while the nuts are cooking to avoid burning them. Drain the nuts on paper towels. Transfer the nuts to a bowl while still hot and sprinkle with the salt mixture. Mix thoroughly until the nuts are evenly coated. Let cool to room temperature. Makes about 4 cups.
Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat. Heat oil in a nonstick skillet over medium-high heat. Add the chicken mixture and remaining broth; cook and stir for 2 minutes. Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.). Garnish with green onions or chives.
.::|| Cherry Strata ||::. Preheat oven to 350°F Grease 13 x 9 x 2 inch baking pan. Place 8 cups of the bread cubes in prepared pan. In mixing bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in pecans and cherries (or cranberries). Spoon over bread and top with remaining bread cubes. In mixing bowl, whisk eggs, cream, cinnamon and remaining sugar. Pour over bread. Bake uncovered for 35-40 minutes 350°F, or until browned. Let stand 5 minutes before serving. Top individual servings with Cherry Syrup. .::|| Cherry Syrup ||::. Combine cherries, sugar and corn syrup in small saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in extract. Serve warm over strata.
Crust: Combine top three ingredients and press into a buttered 9 inch pie plate. Filling: Empty salmon with liquid in mixing bowl. Beat in cottage cheese and egg yolks; cream together. Stir in flour, salt, pepper, chives and lemon juice. Beat egg whites until stiff (not dry); fold into salmon mixture. Turn into prepared crumb crust. Bake at 350F for~40 minutes. Serve hot.
Preheat oven to 375°. Place a vertical roaster in an 81/4" x 81/4" x 21/2" square glass baking dish. Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, 1/2 teaspoon salt, 1/2 teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour. Place chicken on vertical roaster. In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki. Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes. In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat. When chicken is done, set aside to cool. When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me). When chicken is cool enough to work with, remove the skin and set aside. Remove all the meat from the bone, and cut into bite-sized pieces. Set the bones aside. Add chicken to the "broth", and reduce to medium-low heat. Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie. Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed. Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired). If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud. This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother. I do hope you enjoy it. Please do me the honor of rating it.
Mix all ingredients pour over ribs let sit for one hour. Then grill or roast. Enjoy!
Heat the oil in a large skillet and add the garlic. Sautee for about one minute (garlic should turn light brown). Add all remaining ingredients EXCEPT for the capers. Cook, stirring constantly, for about 5 minutes until the scallops are done (white) and the vegetables tender but not mushy. Stir in the capers, remove from the heat immediately and, serve.
Wash greens, dry thoroughly and chill. Combine with walnuts and Gruyere in large salad bowl. Thoroughly blend remaining ingredients in a small bowl or a jar with a tight-fitting lid. Just before serving, pour over salad and toss gently.
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done. Transfer rice to a serving bowl and stir in onion, celery, cranberries and salad dressing. Cover, refrigerate and serve cold.
Preheat oven to 375. Bring a large pot of salted water to a boil and cook noodles until they are al dente. Shred the block of white cheddar cheese. In a medium pot, combine milk and half and half and gently warm but do not let boil. In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick. Slowly add warm milk into flour mixture, whisking to smooth out any chunks. Add mustard, nutmeg, salt and pepper. Slowly add cheddar, whisking in until the cheese begins to melt. Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese). Pour noodles into a 13x9 baking pan. Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well. Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni. Use your fingers to strip any remaining leaves off the rosemary. Stir again and sprinkle panko crumbs over the entire dish. Bake for 40-45 minutes.
Combine 1st 5 ingredients. Press 1/2 of mixture in to a greased 9x9-inch pan. In saucepan combine filling ingredients. Bring to a boil stirring for 2 minutes until thick. Cool and spread over crust. Sprinkle with remaining dry mixture. Bake at 350° for 25 to 30 minutes. Serve warm.
Drain first 3 cans of beans. Cook pepper and onion with bacon until soft. Add barbecue sauce and sugar. Combine with all beans bake in oven for about 1/2 hour at 325 degrees. OR put in crock pot and bake for 4 hours.
preheat oven to 400,. remove crusts, cut into triangles,toast bread on both sides, remove from oven mix remaining ingredients, top each toast with mixture. lower oven to 375, add toasts to cookie sheet, bake 10 minutes.
In a large skillet, saute onions in margarine until tender. Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper. Cover and simmer for 35-40 minutes or until potatoes are tender. Stir in the bratwurst; heat through. Discard bay leaf.
Heat salad oil, vinegar,chopped garlic,and salt to almost boiling,stirring often-do not boil-Set aside to cool. To gallon jar add: chopped tomatoes-saving juice fron cans. chopped jalapenos. chopped onions. then add cooled mixture. stir to mix add remaining juice from cans to fill jar. stir well and refrigerate.
Preheat oven to 375°F degrees. Bring large pot of water to boil. Turn off heat and add lasagna noodles. Let sit 5 minutes. Remove lasagna noodles to platter to cool. To prepare roll-ups, place lasagna noodles on flat surface. Divide chicken and bell pepper strips among lasagna noodles. Sprinkle each lasagna noodle with about 1 tablespoon cheese and roll up, being careful to keep ingredients wrapped inside. Spray 9X 13-inch baking dish with cooking spray. Spoon 1V2 cups barbecue sauce into baking dish and spread evenly to cover bottom. Place roll-ups into dish. Pour additional barbecue sauce over roll-ups and sprinkle with remaining cheese. Bake 40 minutes or until heated through and cheese is melted. Place under broiler for 1 to 2 minutes to brown cheese, if desired. Serve immediately.
Preheat the oven to 350°. Grease a 9 x 13-inch pan and set aside. In a large mixing bowl, whisk the eggs. Add the milk, half-and-half, sugar,. and vanilla, and whisk well to combine. Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over. Make sure that all of the bread is thoroughly soaked in the liquid. Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving. Serve with butter rum sauce. BUTTER RUM SAUCE. 4 Tblsp (1/2 stick) unsalted butter. 1/4 cup sugar. 1/2 cup heavy cream. 1/2 cup rum (although you can use any rum you want, AB relies on a dark spiced rum [Capt. Morgan] for this). Place the butter in a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes. Add the cream and rum and cook for 5 minutes, or until slightly thickened. Serve warm over the bread pudding.
Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes. Remove the mussels with a slotted spoon and strain the broth; set aside. Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes. Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup. Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper. Arrange mussels in soup bowls and pour the hot broth over them. Garnish with basil and chervil if desired.
In a frying pan, melt butter, stir in curry powder and salt, cook until well blended. Add tomato, onion, shrimp, saute until shrimp are done. Add lemon juice. If mixture is watery, drain some liquid at this point. Stir in sour cream, heat throughly. To serve, halve avocado, making cuts in flesh for easier enjoyment. Scoop shrimp over 2 halves.
In a medium pot, simmer chicken stock w/ bay leaf and saffron. Season chicken tenders w/ paprika, S&P. In paella pan or 15" skillet, on med-high, heat 1.5 TBSP olive oil and saute chicken tenders until browned on both sides. Remove from pan and set aside in large bowl. Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan. Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary). Add rice and toast 3-4 minute. Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute. Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes. Remove from heat, garnish w/ green onions. Serve w/ lemon wedges and Enjoy!
Mix crushed crackers with melted margarine and nuts. Reserve some for topping. Pat in a 9x13 pan. Bake at 325 for 10 minutes or golden brown. When cool, mix pudding, milk and softened Ice Cream together. Mix well. Pat into baked crust. Put into freezer to freeze. When frozen, add a jar of Mrs. Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer. When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer. When ready to serve, set the pan out a few minutes before cutting into. Enjoy!
Slice banana. Spread peanut butter on rice cakes. Place sliced banana on top of peanut butter.
Prehehat oven to 350 degrees. Chop pecans and cranberries. Cream together butter, egg, sugar and syrup. Stir in flour, oats and baking powder. Stir in pecans and cranberries. With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart. Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).
Cook vegetables according to package directions. Stir in butter and oyster sauce while veggies are hot.
In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool. Serving size = 2 tablespoons.
Mix all together and bring to a slow boil for 10 minutes. Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Add chicken bouillon to pasta water and bring to a boil. Add orzo and cook for 7 minutes. Strain and rinse with cold water to stop cooking and cool the pasta. Set aside. In a medium/large bowl add the balance of the ingredients and stir well. Add the strained orzo and stir again. Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together. Enjoy!
Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag. Add chicken and shake to coat and refrigerate for at least 1 hour. Heat remaining oil in a large skillet over medium high heat. Saute onion until golden brown, about 5 minutes. Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes. Transfer chicken along with onions to crock pot. Add broth, apricots and dates to crock pot and stir to combine. Cover and cook on low for 4 to 6 hours.
Combine the cherries, onion, almonds, jalapeno, honey and cinnamon in a bowl. Stir in the lime juice, cilantro and mint leaves. Season with salt and pepper to taste.