HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large no-stick skillet over medium heat, pour in the cooking oil and the butter. When the oil has heated some, drop in the onion and minced garlic and saute, stirring frequently, until the onion has tenderized, (about 6-8 minutes). Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently. Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes). NOTE: If adding additional seafood, you may wish to add some extra liquid during the final saute. I recommend using canned chicken broth which I have used with great success in this dish. You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.
Trim the ends and edges of the star fruit. Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.
Heat oven to 425 degrees F. Prepare crust. Mix last three ingredients together then cut in 1/2 cup shortening with pastry blender or fork until the size of tiny peas. Sprinkle with 3-4 tablespoons water, 1 tablespoon at a time. Stirring with fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans from side of bowl (add 1-2 teaspoons water if necessary.) Pat in the bottom and up sides of a round pan 8 inches x 1 1/2 inches. Bake 15 minutes. Cook beef, onion, and garlic in pan until brown, drain. Sprinkle with salt and flour. Stir in pickle juice, milk, pickles and 1 cup cheese. Spoon into crust. Bake 15 minutes, sprinkle with 1 cup cheese bake until crust is golden brown, about 15 more minutes.
Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour. Bake on the basic cycle. I always use the lightest crust setting. Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.
Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour. Evenly spoon the lobster salad into the centers of the romaine lettuce. Enjoy!
Heat oven to 400 degrees F. Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in butter until mixture is crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon. Sprinkle over peaches (it may seem like a lot, but it's not). Bake 15 minutes. Blend egg yolks and whipping cream. Pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm with vanilla ice cream. Refrigerate any remaining dessert.
Preheat oven to 350. Combine first 4 ingredients in a small glass baking dish. Add chicken and toss to coat. Arrange in a single layer in the dish. Bake for 20-30 minutes or until chicken is done.
Slice zucchini about a 1/4 inch thick length wise or on the diagonal. Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery lasagna). Set aside or do a day ahead and refrigerate. You'll need enough zucchini to make two layers (faux noodles) in your lasagna dish. In a large frying pan cook onion in 1 tablespoon of the oil until translucent. Add beef and cook until done on medium heat. Add garlic and cook another minute or two. Add sauce, salt, pepper and oregano and cook on medium low for about five minutes. Set aside. In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside. Coat a 9" by 13" lasagna pan with olive oil. Add a layer of the tomato-beef sauce. Top with half of the zucchini, cover the zucchini with half of the cottage cheese mixture and a third of the mozzarella. Add another layer of the beef sauce and repeat the zucchini cheese layers. Top final beef sauce layer with the rest of the mozzarella cheese. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.
Slice peaches and remove pit, leaving skin on. Place pink lemonade concentrate, vodka, and peaches in blender. Fill blender up with ice and blend until smooth and slushy. Add more ice if you prefer.
In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside. Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls. Notes: I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire. I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish. I have also used whole baby carrots cuz I'm lazy. The chili powder adds a subtle touch of *heat*. I tend to simmer on low for up to 2 hours.
Core and chop one apple. In small bowl mix chopped apple, raisins, syrup, sugar and cinnamon. Cut a pocket in the center of the roast. Stuff center of roast with half of fruit mixture. Place roast on roasting rack. Tie with butcher's string to secure stuffing. Microwave at High 2 minutes. Reduce power to 50%. Microwave 10 minutes, rotating 1/4 turn after half the time. Core remaining apples; place apples next to roast. Spoon remaining fruit mixture into apple centers. Baste roast with syrup from fruit mixture. Microwave at 50% 10 to 15 minutes, or until internal temperature of roast is 170 degrees. Check temperature in several places. Cover with foil. Let stand 10 minutes. Apples will tenderize after standing.
Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc. I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce. * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.
Preheat the oven to 350°F. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue. For the meringue, using an electric mixer, beat the egg whites until soft peaks form;. Beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
1 - Heat oil in large frying pan on med-high heat. 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown. 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off. 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once. 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside. 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again. 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered. 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. . 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.
Preheat the oven to 350 degrees F. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Saute, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes. Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.
Place first 5 ingredients in a sauce pan with tight fitting lid and bring to a simmer covered. allow to simmer until dry 15-18 minute Leave covered. Place peas in a lg sauce pan with 6 c water and bring to a boil reduce to simmer and add the onion allow to simmer until peas are tender but not mushy. Appprox 20-35 minute Season with salt & pepper once peas are cooked. For Relish: Combine tomatoes,onion,scallions, parsley, red wine vinegar, olive oil, hot sauce, salt & pepper in a mixing bowl and toss together. Serve family style with Rice, Peas & Relish in separate bowls and allow guests to build their own or make an entree by making individual bowls and adding grilled shrimp & Andouille sausage on top.
Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on the sheet, edges touching. Sprinkle the almonds and toffee chips over the graham crackers. In a small saucepan, bring the sugar and butter to a boil over med-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until syrupy approx 2 minute Immediately pour over the graham crackers. Bake until the sugar topping is bubbling, approx 12 minute Remove from oven and immediately sprinkle with chocolate chips. As the chocolate melts smooth out the chocolate and sprinkle with sea salt. Cut into 2 inch squares with a pizza cutter. Let cool on a wire rack. Bring the sugar.
For the syrup: Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted. Stir in the oranges and zest. For the French toast: In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined. Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side. Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle. Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side. Repeat with the remaining bread. Serve the orange marmalade syrup over the French toast.
Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray. In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes. Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean. To Make Brandy Soaked Prunes. Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.
In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent. Put in the chicken and pour 4-1/2 cups of water (it won't be sufficient to cover). Add spices. Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it's falling off the bone, turning once halfway through. Take out the chicken and remove skin and bones. Cut into small pieces. Bring the sauce to a boil and add lemon juice. Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time) Stir in the butter and place the chicken pieces back in the pan. Heat through before serving.
In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference. Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying. This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker. Enjoy with chamorro barbeque and finadene.
Wash and sort the lentils and cook until they are tender but firm. 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes. Heat the olive oil in a large skillet. When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted. Add the lentils and the remaining ingredients to the skillet. cover and simmer over very low heat for 15 minutes. This is good over mashed potatoes, rice or couscous.
Sprinkle roast on all sides with salt & pepper. Place roast in crock pot. Add all other ingredients except gingersnaps. Cover and cook 5-6 hours on high, turning roast occasionally. Remove roast. Add crumbled gingersnaps to sauce in crockpot. Stir until sauce thickens. Slice meat and spoon sauce over slices.
Whisk all of the ingredients together and don't over mix. Deep fry in 350 degree hot oil to a golden brown. Drain the hot fritters in a rack with paper towel to catch the dipping oil.
Wash all of the green grapes after detaching them from stems. Place in a bowl, that will accommodate the remaining ingredients. Detach the black grapes from the stems and wash those as well. Place on a surface. Cut each in half. Using a paper clip, that has been bent straight, pull out the seeds from each half, using the smallest eye, place each cleaned half in the grape bowl, making sure there are no seeds still attatched. Add the grated lemon zest, sugar and strain over the orange juice. Stir well and cover, chilling two or three hours before consumption.
Preheat the oven to 160°C. Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar. Slowly add 150ml water, stirring until the mixture is combined. Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle. Spread the jam over, leaving a 2cm border, then sprinkle with berries. Brush the edges with a little water. Roll up from the long edge into a log. Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down. Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through. Slice and serve warm with custard.
Mix the cheese, mayonnaise, onion, and parsley together. Season to taste with salt and pepper. Optionally, garnish with parsley sprigs. Serve with crackers or bread (I usually serve it with Wheat Thins).
Add 1/8 C of the sugar to the strawberries and let stand while combining other ingredients. Beat the remaining sugar, eggs, oil, and yogurt together. Stir in the pistachio nuts - I ground mine almost to a powder in the food processor. Sift together the flour, soda, salt and cinnamon and stir into the sugar mixture. Stir in the vanilla, dates and the standing strawberries with any juice. Lastly, stir in the melted chocolate. Pour the mixture into a loaf pan sprayed with non-stick spray. Bake at 350 degrees for 50-60 minutes.
Put everything in a pan. Stir over medium heat until it is smooth. If it is too thick, add a little water. Or if you want it creamier, add a little coconut milk.
Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside. In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes. Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.
Heat 3 Tbsp butter in skillet and saute onion 5 minutes, stirring often. Blend in next 4 ingredients (flour through worcestershire); you may need to add another 1 Tbsp butter if too much has cooked away. Add milk gradually and cook, stirring constantly, until smooth and thickened. Add 1 cup cheese and stir until melted and well blended. Stir in ham and peas. Spread 2 cups rice in the bottom of a shallow baking dish, pour half the ham-peas-sauce mixture over the rice and top with 1/2 cup shredded cheese. Repeat Step 6. Sprinkle with crumbs and dot with remaining 2 Tbsp butter. Bake at 400F until lightly browned and bubbly, about 20 minutes.
In a small container, stir the yeast into 1/2 cup of warm water, then whisk in 1/4 cup of flour to make the sponge. Leave it in a warm place for 1 hour or until it has doubled in size. When sponge is ready, in a large mixing bowl whisk together the remaining flour & the salt, then make a well in the center. Into the well, add the sponge, along with 3-4 tablespoons water, the oil & sugar, gradually incorporating the flour into the other ingredients. Knead for 10-15 minutes or until the dough is smooth & elastic, then leave it in a warm place for about 1 hour, or until doubled in size. When ready, punch the dough down & divide it into 8 pieces. Lightly flour a working surface AND hands & roll each piece into a sausage shape, then let rest 10-15 minutes. After that, roll the dough into a longer sausage shape ~ You will probably have to let the rolls rest once more in order to stretch them to the length they need to be, 20-25 inches long. During the 15 minutes that the dough is resting for the last time, line a large baking sheet with parchment paper, then spread the sesame seeds in a large baking dish & have the egg whites ready in a wide, shallow bowl. Dip the long rolls into the egg white & then roll them in the sesame seeds. Twist 2 of them together & join the ends to form a ring about 4-5 inches in diameter. Shape the remaining rolls in the same way, then let them rise for about half an hour. About half way through this rising, preheat the oven to 400 degrees F. When ready, bake the galettes for 15-20 minutes or until golden & slightly crisp on the outside. Let cool on a wire rack & serve at room temperature the same day OR freeze for later use. Simply reheat before serving any that have been frozen & then defrosted.
Combine everything in a medium bowl. Whisk until well blended. Shake well before serving. This keeps indefinitely in the refrigerator.
Preheat the oven to 350 degrees F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish. For the topping:. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Saute onion, pecans, chicken seasoning and broth powder in butter. Beat eggs and milk together and combine diced soymeat and remaining ingredients. Bake in a well greased large flat pan in a 350 degree oven for 1-11/2 hours (top will be dark brown when finished baking).
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large, resealable plastic bag, combine flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat. in a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain the potatoes; mash with butter, garlic powder, and remaining salt and pepper. Serve with pork chops and sauce.