HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and drain okra. Prick each okra several times with a pin, or cut small slit with knife. Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar. Pack okra into jars. Put a small bunch of dill or about 1 tsp dill seed on top of okra. Boil water, vinegar and salt together until salt is dissolved. Fill jars with boiling solution to within 1/2 inch from top. Process in boiling water bath for 10 minutes.
Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam. Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender. Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat. Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas. Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet. Heat drippings in same skillet over medium heat. Add onion and saute until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper.
Prepare all the ingredients first! Heat oil in a frying pan. Fry chili and spring onions and for two minutes. Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes. Add prawns and cook for five minutes until they change color and turn pink. Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes. Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.
Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined. Drizzle in the oil with the processor on low. Scrape the sides of the bowl and chill for half hour before serving. Goes great on noodles or a light salad.
Puree blueberries with cold water until smooth. Combine berry puree, sugar, lemon juice, and vodka in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved. Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.) Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.).
Melt butter in skillet over medium heat. Add sage and turn down to medium-low. The sage should get soft but not fry. Add squash puree and chicken stock and stir to combine. Turn heat back up and let it simmer and reduce down a bit. Serve 1/2 cup of sauce with 1 lb. of your favorite pasta. Freeze the remaining 1/2 cup portions individually for use later.
Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil. Puree ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder. Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes. Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both. Mushroom Filling: Saute onion in oil. Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates. Cool. Meat Filling: Thoroughly knead the meat with water. Saute onion in oil, add meat and seasonings. Stir and separate meat, cooking uncovered over medium flame, until water evaporates. Cool. The Crust: Rinse and drain the cracked wheat. Place all ingredients in a large bowl, use fingers to crumble and combine together. Knead soft dough, slowly adding water as required, until dough is malleable. Wet hands in cold water, take small lump of dough in left hand. Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact. Into each hollow place 1 teaspoon of filling, meat or mushrooms. Seal by bringing the tips together with cold water. Roll the dough between palms to create an elongated form. Place on a baking sheet. Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling. Repeat with the other kubbeh. No more than 4 kubbeh should be fried at a time. Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp. Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).
Cut chicken into long 3/4 inch wide strips. Mix honey, soy sauce, dressing mix, and juice together. Place chicken strips in bag and pour over marinade and freeze. On cooking day, thaw chicken and thread onto skewers. Grill, turning frequently, until cooked through, about 8-10 minutes.
Place items in nonreactive stockpot. Cover, bring to a brisk boil for three minutes. Reduce heat and simmer for an additional 20 minutes. Let cool slightly and process in stages in a blender. Cool and bottle.
For turkey: Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.). Set rack at lowest position in oven and preheat to 350°F If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees). For gravy: Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; saute 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper. Serve turkey with gravy.
In a large mixing bowl, cream the butter. Add in the sugar and beat with an electric mixer on medium speed until mixture is light and fluffy. Add in egg; beat well. In another bowl, combine the flour, baking soda, and salt. Add dry mixture to the creamed mixture; stir to mix. Add in rind, juice, oats, raisins, and pecans; stir to combine. Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Let cool a couple minutes on cookie sheet, then transfer to a cooling rack to continue cooling.
Cook spinach as directed on package. Drain very well. Saute onions in butter in skillet. Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread. Sprinkle parmesan on top. Bake at 350 for 10 to 15 minutes.
Cream butter and sugar until light and fluffy, five minutes. Add eggs and vanilla. Mix well. Mix dry ingredients and add gradually to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours. Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes. Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
To make croutons, in a blender puree garlic with the butter and olive oil and then put in saucepan and heat until just below a simmer. Toss with bread cubes and bake in a 350°F oven until browned (5 - 10 minutes). To make salad: Separate lettuce leaves (using only the inner leaves). In a large salad bowl combine egg yolks (or egg beaters) with dressing (recipe follows). Add lettuce and half the Parmesan and croutons and chicken (see note above if using); toss. Arrange salad on individual plates, sprinkling with remaining cheese and pepper. To make dressing: In a food processor or blender blend together the oil and garlic. Strain to press out solids and discard garlic. Pour in jar. Cut the anchovies finely. Add anchovies and the remaining dressing ingredients to oil/garlic mixture. Shake jar to combine.
Place haddock in casserole dish. Season with salt. Top with grated cheese's. Melt butter; toss with cracker crumbs. Spread cracker mix over the cheese-topped fish. Bake approximately 25 minutes at 350'.
Preheat the oven to 325 degrees. Lightly grease a 13x9 inch baking dish. Place the bread in the baking dish. In a large bowl, whisk together the milk, cream and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine. Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in the grated chocolate. Pour the mixture evenly over the bread cubes;. Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set;. a knife inserted into the center of the pudding should come out clean. Serve the pudding warm or refrigerate it and serve chilled.
Combine all ingredients except the avocado. Allow to sit in the refrigerator for several hours, or overnight. Peel and dice the avocados just before serving. Add avocado to remaining ingredients and stir gently to combine. Serve with tortilla chips. Adjust amounts of any ingredients to your preferred taste.
Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal trying to leave as little air as possible. Marinate in the fridge for 2 hours Preheat the oven to 450°F. Place chicken on a foil-lined baking sheet. Bake until the skin is caramelized (about 30 to 35 minutes). Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes). Brush some of the cooked marinade over the chicken (once the chicken is cooked). Sprinkle with sesame seeds and parsley when serving.
Peel beets and cut into chunks. Fry onions in oil. Add carrot chunks. Fry for 10 min. Add ginger, garlic, and orange peel. Add stock or water. Slow boil for about 50 minute or until veg are soft. Puree Add salt and pepper. Serve with sour cream.
Heat oven to 450. Place butter in a 13x9 or 10x15 rimmed baking pan; set pan in oven until butter is melted. Add potatoes to pan and stir to coat with butter. Bake stirring occasionally, until potatoes are tender when pierced (about 20 minutes). Add soy sauce to potatoes and stir to coat. Continue to bake until potatoes look dry (about 10 more minutes). Good served with beef roast or steak.
Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice. In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly. In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper. Serve with garnish. Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.
Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain. Mix together all the ingredients in a large bowl, coating the chickpeas well. Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet. Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more. Cool 15 minutes. Sprinkle with the additional red chili powder if you like. TO PREPARE YOUR OWN COOKED CHICKPEAS: Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn. Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas. Place in a 3 1/2-quart capacity slow cooker with 5 cups water. Cook on high 4 hours. Rinse the beans with cold water to stop the cooking process; drain excess liquid. Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
Preheat oven to 350F degrees. Spray 8X8 baking dish with butter flavored cooking spray. Arrange chicken pieces in prepared baking dish. In a small bowl, combine ketchup, Italian dressing, and pepper. Drizzle sauce mixture evenly over chicken pieces. Bake for 35-40 minutes or until chicken is done.
In a saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Top each serving with croutons and/or shredded cheese (if desired). Serve immediately.
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on. bottom and sides of a 9-inch tart pan or pie plate. Bake at 350*F. for 6-8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla, flour and chopped pecans. Pour into prepared. crust. Bake at 375*F. for 25 minutes. Remove from the oven and cool completely on a wire. rack. Before serving, pipe sweetened whipped cream on each piece and drizzle. with chocolate syrup. Garnish with cherries and/or mint if desired. Enjoy!
Add the soup and beer to a saucepan; bring mixture to a boil over medium heat; stir continuously. Gradually add shredded cheese, mustard, and Worcestershire sauce; stir continuously until cheese melts. Transfer to a fondue pot or chafing dish. Serve with chunks of crusty bread.
Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
Steam split brussels sprouts for 15-20 minutes or until tender. Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring. Add dill, stir briefly, and add chicken broth and wine; bring to a boil. Boil to drive off alcohol; season to taste with salt and white pepper. Slowly add cornstarch mixture while stirring, until desired consistency is obtained. Remove from heat. Place sprouts on plate and spoon sauce over them; serve.
Combine baking mix and Old Bay - adjust amount of Old Bay to your own taste. Toss shrimp in breading mixture to coat. Fry in oil preheated in deep skillet on stove. Shrimp should only take 2 mins or so to fry. Top lightly with fresh ground pepper.
Preheat oven to 350°F Place cupcake liners in muffin pan cups. Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :) Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine. Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake. Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter. Refrigerate cupcakes until ready to serve. Enjoy!
Separate cauliflower into small florets and steam over boiling water for about 10 minutes. Place cauliflower in an 8" square baking dish. Melt butter over medium heat in a saucepan, then stir in flour for about 1 minute. Gradually whisk in milk and simmer, whisking until thick for about 8 minutes. Add cheddar cheese, dry mustard, salt and pepper until cheese is melted. Pour cheese sauce over cauliflower. In a small bowl, mix together bread crumbs, Parmesan and parsley and sprinkle over cauliflower mixture. Bake at 400° until bubbly and golden, about 15 minutes.
Combine butter, flour, and pecans; mix well. Spread on bottom and sides of a 9/12 inch pan. Bake at 350 degrees for 15 minutes. Cool. Mix confectioners sugar, cream cheese, and cool whip and beat thoroughly. Spread on top of crust. Beat Pudding mixes with milk until thick. Spread on top of cream cheese mixture. Top with rest of cool whip & sprinkle with nuts. Chill.
using your hands crush the tomatoes. add olive oil to skillet, saute onions and garlic until softened. add tomatoes and spices and simmer until thickened, about 10-15 minutes. add olives, raisins, capers and simmer 10 minutes more. preheat oven to 425. in a glass baking dish spoon sauce over bottom. add snapper fillets and top with remaining sauce. bake uncovered for 20 minutes. remove, garnish with almonds.
Pre-heat oven to 350 degrees. Sift the flour into a large bowl. Cut the shortening in with a knife. Add sugar, cloves, nutmeg, cinnamon, baking powder, baking soda, cocoa, and nuts. Mix well. Add milk gradually and mix thouroughly. Drop dough by teaspoon 1 1/2 inches apart on a large, greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cookies cool before frosting. Frosting:. Mix all ingredients together until smooth. Frost cooled cookies.
Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!). Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm. Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.
Stir the soup and cream cheese until smooth. Stir in Swiss cheese. Pour in baking dish and bake at 375°F for about 30 minutes or until hot. Serve warm.
Preheat oven to 350°. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake. To make the icing - place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.