HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in crock pot on low for 6-8 hours. Garnish with cilantro, scallions, and peanuts. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
Brown ground beef with onion and bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Stir in tomato sauce, chili sauce, Worcestershire sauce, salt and pepper. Cook an additional 3 minutes or until heated through; stirring occasionally. Spoon equal amounts of beef mixture on bottom half of each roll. Decorate beef mixture or roll tops with vegetable decorations, as desired (see cook's tips above). Close with top half of each roll.
Spray the grill rack with nonstick spray; prepare the grill for indirect heating. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl. Rub half of the mixture all over the pork and let stand 15 minutes. Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,. Server with the Mop Sauce.
Preheat oven to 375 degrees F. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices. Rub a baking dish with the garlic halves, then discard. In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.
Combine sour cream, dill weed, lemon zest, parsley, and chives; mix well. Stir in garlic and pickles; mix well. Enjoy!
For Topping: Preheat oven to 350 degrees F. Grease a 9-inch circular springform baking pan with butter. Pit and cut cherries into halves. Heat butter and brown sugar in the microwave until it begins to bubble. Pour the sugar into your baking pan and swirl around until bottom is fully covered. Place cherries into mixture with the cut side facing down. For the Cake: Separate your eggs and reserve the yolks. Start by beating your egg whites and cream of tartar until meringue forms, cover and set aside. In separate bowl (preferably using a stand mixer), beat butter until fluffy. Add sugar and egg yolks and beat until creamed. In a glass measuring cup, mix vanilla and milk. In a separate mixing bowl, sift together flour, baking powder and salt. Slowly add dry mixture and milk mixture into batter at separate intervals, ending with the dry mixture. Mix until just combined to avoid overmixing. Lastly, fold in egg whites gently with a spatula until just combined. Pour batter into baking dish (on top of cherries) and bake for 55 minutes until a toothpick comes out clean. Once out of oven, allow to rest 10 minutes before removing from pan and inverting onto serving dish. To Finish: Using a spatula, mix food coloring into strawberry glaze until a deep color is reached and spread over the top of your cake. Garnish with whipped cream and fresh fruit. Serve immediately for best flavor.
Preheat oven to 375°F. In a bowl combine the flour, sugar, baking powder, baking soda, salt, dry mustard and the cayenne. Add the butter and blend the mixture until it resembles meal. Stir in the cheddar cheese gently. In a small bowl whisk together the egg, buttermilk and the Worcestershire sauce; stir the mixture into the flour mixture until it is not quite combined. Add the bacon and olives and stir once again briefly until the dough is just combined. Turn the batter into a well buttered loaf pan and bake the bread for 30 to 40 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 5 minutes, then turn it out onto the rack and let it cool completely.
Cook macaroni according to directions, drain. In large bowl add macaroni and remaining ingredients. Mix well. Refrigerate till chilled or cold,. As it sits in the refrigerater, the noodles "absorb" some of the mayonnaise and you might want to add alittle more before serving.
Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray. In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt. In a large bowl, whisk the sour cream, eggs, and creamed corn. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.
To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes. Remove from the oven (leaving the temperature set at 350 degrees) and place them in a kitchen towel. Rubbing the towel between both hands, rub the nuts to remove the skins. Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground. Add the flour and pulse briefly to mix. Break the butter into pieces, and add this into the food processor and pulse briefly until the dough is just blended. Stir mixture together by hand until well incorporated. On a lightly floured surface, pinch off 1-1/2 inch pieces and form into balls. Next shape these balls into a crescent shape. Roll the crescents carefully into a bowl of sugar to lightly coat. Place the crescents on a lightly buttered baking sheet 1 inch apart. Bake for 15 minutes or until the cookies just begin to brown. Remove from the oven and allow to cool. Once cool, store in an airtight container. These cookies will keep two weeks in a cool place. May be stored in the freezer in an airtight container for up to three months.
Thoroughly blend all dressing ingredients, store in fridge until salad is ready. Gently wash, drain, dry, tear spinach leaves. (Drying leaves in a salad spinner works best). Arrange spinach in individual serving dishes. Nicely arrange remaining salad ingredients on top of spinach. Drizzle dressing on each salad, and toss to gently coat leaves.
Combine oatmeal, salt and baking soda. Pour in the melted butter, milk, and enough water to make a stiff dough. Turn the dough onto a floured surface and quickly knead for 30 seconds. Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass. Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown. Cool on a rack and store in an airtight tin.
In a bowl blend the Hummas with the garlic, olive oil, tahini paste, lemon juice, cumin; vary the olive oil, tahini paste and lemon juice to make sure that it does not become to thin. You want a nice thick consistency to the Hummas. Place on a large round plate and using the back of a spoon to create a"circular swirl like form" around the sides. Sprinkle with a little chili/tobasco sauce and garnish with sun-dried tomatoes. Serve with pita bread (warm in microwave), pickled garlic cucumbers/olives (Israeli/Arabic variety). OPTION- SINGLE HUMMUS PLATE, ALREADY PREPARED (canned). Using the above recipe, place a single serving of hummus on a small round plate (add more tahini to taste). Using the back of a spoon to create a"circular swirl like form" around the sides and a"well" in the center. Sprinkle with hot chili sauce (Substitution- Tobasco Brand/Texas Pete Hot Sauce) In the"well" put some chopped onions, greens, fresh tomato, etc. Garnish with parsley. Serve on a side dish: pita bread (warm in a microwave), pickled garlic cucumbers and olives (Israeli/Arabic variety). . NOTE: Try Pita Snacks#35658 (http://www. recipezaar. com/35658).
Let cream cheese soften. Place in large mixing bowl using hand mixer beat on low speed to fluff. Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating. Pour in a 10 inch glass baking dish that has been greased with a little oil. (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes. Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes. Add to top of cheesecake that has cooled. Return to oven for 15 minutes.
Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside. Stir fry vegetables until crisp-done and add to meat. Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well. Add meat and vegetables back in and stir until meat is cooked, but tender. Add remaining coconut milk and curry paste. Continue mixing on low heat. Stir in fish sauce, 1/2 of frozen lemongrass, and sugar. Cook an additional few minutes until coconut milk thickens. Serve over white rice and garnish with additional lemongrass flakes.
Butter a 4-quart baking dish. In a large skillet, heat the oil over medium heat. Once hot, add the sausage, onions and bell peppers. Cook, while stirring, until the sausage is cooked through and crumbly and the onions and peppers are soft, about 6 minutes. Add the bread to the prepared baking dish. Stir in the sausage and pepper mixture and the cheese, reserving a bit of cheese for the top. In a medium bowl, whisk together the eggs, milk, cream, chives and some salt and pepper. Pour the mixture evenly over the bread and give a little stir to make sure it's evenly distributed. Sprinkle with the reserved cheese. Cover with plastic wrap and let soak for 30 minutes. Remove the casserole from the refrigerator and let come to room temperature for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bake until the top is puffed and golden and a knife inserted in the middle comes out clean, about 1 hour. Garnish with more chopped chives before serving.
Combine all ingredients (except noodles) together in medium to large skillet (will depend on the amount of hamburger used). Brown humburger, stirring as needed to obtain a ground consistancy.(Adding sugar will give this meal a slightly sweet taste) Set aside. Prepare noodles according to package directions. With about 1 minute left in noodles cooking time, add hamburger and finish cooking. Serve hot.
Preheat oven to 275 degrees. Beat egg whites until very stiff. Gradually add water beating between teaspoons. Add sugar VERYgradually. Take your time and don't hurry this step. Then beat in the salt, vanilla, vinegar and cornstarch. Shape meringue into a large 10 inch circle on parchment paper thats been placed on a cookie sheet. Build up the sides by laying coils of meringue one on top of the other to approximately a 1 inch depth. Or, you could spread the meringue with a spoon, using it to build up the sides. Bake for 1 hour. Turn off oven and leave tart inside for another hour. Gently peel off the parchment paper. Fill with whipped cream and top with fruit.
Heat oven to 400°. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes). In a small bowl, stir together sugar mixture ingredients. Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on lightly greased cookie sheet. Bake 8 to 10 minutes or until edges are lightly brown.
Drain salmon reserving liquid. Flake. Add crumbs and egg. Measure salmon liquid to make 1/2 cup. Add powdered milk to liquid; mix. Add rest of ingredients and mix. Shape into loaf. Bake 40 minutes at 350°F; let stand 5 minutes.
Dump everything in a crockpot. Add 1 quart water. Cover and cook on low 8-12 hours.
In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.
Grate squash in bowl. Sprinkle lightly with salt and let stand 10 minutes. Squeeze out liquid. In large mixing bowl, mix squash,scallion, eggs, cheese, seasoning and 1/4 cup parmesan cheese. Pour into greased 8 inch pie pan and top with remaining 1/4 cup parmesan cheese. Bake@ 350 for 20-30 minutes until set in center and edges are slightly brown.
Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature. Prepare grill to medium high heat. Brush grill with oil. Grill ribs until cooked through (5 minutes per side). Remove meat from bones. Wrap meat in lettuce leavs with a small amount of miso and sticky rice.
To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside. In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes. While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes. To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing. Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly. Toss together greens, strawberries and cucumber slices. Place on two serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
Cut up the pork into bite size pieces. Heat the two oils in pot and add the pork. Sautee the pork until done. Cut up the kimchi into 2 inch pieces. Add the kimchi and juice to the pot. Add enough water to cover the ingredients. Add the Dashida seasoning. Bring the stew to a boil. Reduce the heat to medium-low to medium (the stew should be simmering at this point). Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done. Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it. Serve with rice.
Butter 9x9x2" baking pan well, set aside. Melt chocolate chips in double boiler over hot, not boiling, water. Blend cream cheese and milk in large electric mixer bowl, beating at high speed until smooth. Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy. Blend in melted chocolate chips, vanilla and salt, beating until smooth. Stir in pecans. Press mixture into pan, cover with plastic wrap, and chill over night or until firm. Cut into 1 1/4" squares.
Place tea bags in a 6 cup tea pot. Add boiling water and steep for 15 minute. Pour steeped tea into pitcher. Add sugar and stir to dissolve. Add lemons. Fill pitcher with cold water to taste. Putting in fridge makes ice tea cloudy so I just add ice to a glass and pour in tea.
Preheat oven to 400 degrees. Wash the apricots, then cut them in half and remove pits. Butter an 8" pie pan or tart pan. Combine flour and sugar and salt in a blender; while blending add the eggs one by one, then the milk, then the cream, and finally the rum. Lay the apricot halves evenly on the bottom of the dish, round side up, and pour batter evenly overall. Bake for about 30 minutes; serve warm.
In a mixing bowl, combine the apple butter, cinnamon and cloves. Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth. Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth. Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans. Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves. Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.
Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating. Beat until smooth Whisk in lemon juice, lemon zest and vanilla. Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect. Refrigerate for 3-4 hours . To serve, top with remaining berries.
Cook pasta according to package directions. Meanwhile cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta and stir into meat mixture. Spray 9x13 pan with vegetable spray. Add in 1/2 of the meat and pasta mixture. Layer with 1 cup mozzarella cheese and 1/2 of the pepperoni. Repeat with second layer of pasta, cheese and pepperoni. Sprinkle Parmesan cheese over top of casserole. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10-15 minutes.
In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste. Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed. In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.
In a saucepan, saute the green onion & garlic in butter over medium low heat. Add milk, salt, pepper and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with shredded cheese.
Preheat oven to 325 degrees. Cook macaroni following directions; drain and set aside. In skillet, melt margarine until sizzling. Stir in breadcrumbs, saute over medium heat for 4 minutes or until browned. Sprinkle in bottom of spring form pan. In large mixing bowl beat cream cheese,at medium speed until smooth. Continue to beat, adding 1 egg at a time. Gradually add sour cream, flour, basil, salt and garlic;mix until smooth. Stir in macaroni and cheese. Pour on top of crumbs in spring form pan. Bake 50- 60 minutes or until slightly set in middle. Let stand 5 minutes. Remove side of pan and slice with serrated knife.
Combine and mix well. Divide into 2 cup packages for home or for gifts with recipe included: Soup Recipe: 2 c. Friendship Soup Mix, 2 qt. water, 3 stalks celery,chopped, 1 large onion,chopped, 1 lb. diced ham, 1 clove minced garlic, 1 (16 oz.) can chopped tomatoes, 1 (10 oz.) can tomatoes with green chilies,chopped, 1 tsp. salt, 1/2 tsp. pepper. Wash the soup mix with water and soak overnight. Drain in the morning. Add beans to water,celery,onion,ham and garlic. Cover and bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours,until beans are tender. Add remaining ingredients and simmer 30 minutes,stirring occasionally. Makes 8-10 servings. This is good to put on the stove and let simmer all day long.
Turn all ingredients, except the sweetener, into a heavy pot. Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy. Let it cool. Add the sweetener. Adjust to your taste. Put into Tupperware or Zip-lock bowls. Will keep quite a while in the fridge.
Arrange sweet potatoes in 10X 6 inch baking dishTop with cranberries and nuts. Dot with marmalade. Bake at 350* for 30-35 min. Sprinkle with marshmallows. Broil until lightly browned.
Remove the lemon peel with a vegetable peeler or a pairing knife, avoiding to remove the white pith which is bitter. Transfer the peels in a 1 gallon glass jar. Pour in alcohol, stir, close tightly and place the jar in a cool, dark place, undisturbed, for 5 weeks. Juice the skinless lemons and pour the liquid into an ice cube tray (volume of each cavity is 1 tbsp.). Transfer to the freezer until solid. Transfer lemon cubes in a re-sealable plastic freezer bag until needed for a recipe that calls for 1 tablespoons lemon juice. When the 35 days are up, place cheese cloth at the bottom and the sides of a colander; place colander over a large pot. Pour in the alcohol and peels into the lined colander; drain well. Carefully remove the cheese cloth and discard the peels. Transfer the pot on a stove and add sugar with distilled water. On medium-high, stir mixture until sugar is dissolved. Just before the limoncello starts boiling, remove from the heat to cool off. Pour liqueur into sterilized bottles, close lids, wipe out and let them sit for 7 to 10 days before serving. Makes 2 3/4 liters.
Remove the shells from the shrimp but leave the last segment and the tails on. Split the shrimp down the back until almost completely open. Remove the vein. Place the shrimp in a bowl of ice water. Combine the dry ingredients for the batter. Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps. Now add the water a little at a time, stirring contantly in one direction. Eventually the batter will become smooth and silky. Stop adding water when you attain this consistency of a thin pancake batter. Allow the batter to rest, covered, for atleast 15 minutes. Prepare either or both sauces to serve with your shrimp. Shred the lettuce and place on a platter. Cover with plastic wrap until ready to use. Place the oil in a wok and heat to 375F. While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling. Line a work platter with paper toweling. Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown. Remove with large strainer to the work platter. Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch. Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce. Serve with the sauce (s).