HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat. Stir in peanut butter. Add cereal and raisins. Stir until well coated. With back of spoon, press mixture evenly and firmly into 13X9 pan coated with cooking spray. Let stand until cool. Cut into bars.
Put chuck roast into the crock pot and add water and the dry ingredient. Let it sit on low overnight for 8 hours. Then add chopped celery, carrots, and potatoes for another 10-12 hours.
FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each. FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes. Heat oil (1 inch) to 400°F in 4 quart Dutch oven. Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes. Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads. Southwest Cooking.
Mix all ingredients together until well mixed. Pour in greased 8 x 8-inch baking dish. Bake 1 hour at 350°F.
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes. Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.). Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below. To make sesame ginger honey glaze, combine all ingredients in a bowl and whisk until smooth. Pour over salmon.
Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat. Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides. Place on a baking sheet. Chill 30 minutes. Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.
Preheat oven to 450°F. Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges. In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix. Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes. Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper. Press fish into flour mixture, turning to coat; shake off excess. In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes. Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.
Combine milk, espresso powder, and sugar in a large saucepan. Heat just enough to dissolve the sugar and espresso powder. Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours. combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside. Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage. Melt chocolate in a double boiler, over a slow simmer. Use as low a heat as you can to avoid taking the chocolate out of temper. Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer. Refrigerate until ready to use. When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate. Freeze gelato in ice cream maker to manufacturers instructions. Make sure it is very cold going in, so the texture will be dense and creamy. Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches. Warm nutella in a double boiler, until it has the consistency of hot fudge. To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.
Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish. Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.
Brown ground beef, and cook on low heat for 10 minutes breaking up large chunks. Transfer to slow cooker. Add remaining ingredients and stir well. Cover and cook on low for 1 hour, stir to mix well. Serve with tortilla chips.
Soak the dhals, channa for 6-7 hours. Drain and grind them along with ginger, green chillies to smooth paste. Transfer to a bowl, mix in curry leaves, onions which are chopped, carrot which are grated, salt and turmeric and hing. The batter is to be of thick pouring consistency. Heat a flat griddle and grease it with little oil. Pour a ladleful of the batter and spread it flat, and make 3-4 small holes in the dosas. Fill the holes with little oil. Once the underside is cooked and light brown. flip the peasarattu and cook for a minute or two. These can be served with my peanut chutney (Recipe #270377).
Toss crab and rice together. Add curry powder to mayonnaise and sour cream. Blend well. Stir into crab mixture. Sprinkle chopped eggs with lemon juice, salt and chives. Add to crab mixture. Serve on lettuce leaves.
Brown the beef in a large frying pan, breaking it into tiny pieces. Drain any excess fat then stir in the rest of the ingredients (except for the buns) with the beef. Simmer on medium heat until the mixture is thick, about 10 minutes. Serve on hamburger buns or over hot dogs.
Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9x13 pan. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust. In food processor, combine flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together. Stir in nuts. Sprinkle crumb top over apple layer.* Bake for 45 minutes to an hour or until filling bubbles. Cool completely. If preparing ahead of time to freeze. Wrap with foil and label at the *. Then, when ready to serve, bake frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.
Heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes. Add in the black beans and red peppers; heat through for another minute or two. In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin. Add the polenta and stir until it masses (about 2 minutes). Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste. Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.
In large bowl beat butter, sugar and lemon juice until light and fluffy. Add flour and almonds; beat at slow speed until well mixed. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 375°F. Shape a tablespoon full of dough around each chocolate kiss, covering it completely. Roll in hand to form ball. Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown. After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely. Lightly dust cookies with powdered sugar. In small pan, melt chocolate chips and shortening; stir until smooth. Drizzle over each cookie.
Prep chicken and onion. Combine first six ingredients in a small bowl or cup and mix well. Sprinkle half of the spice mixture over the chicken and reserve the other half. Spray a non-stick pot with a fat free cooking spray. Add chicken and onions. Cook over a medium heat for 8-10 min. or until chicken is cooked. Add the minced garlic, jalapeno, bay leaf, tomato, reserved spice mixture, and corn to the pot and bring to a boil. Reduce heat to medium-low and simmer uncovered for about 10 min. Add the cilantro and simmer an additional 8-10 min. Remove the jalapeno and bay leaf and serve.
Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well. Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten. Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook. Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched. Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture. Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes. Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes. While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often. After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air. Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done. Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last. When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes. Store extras in a plastic zip bag.
Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp. Stir in onion and cook about 2 minutes until it is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach until just wilted.
Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick. Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour. Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper. Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens. Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.
Combine the saffron threads and water in a small bowl and allow to steep. In another small bowl, combine the kosher salt, black pepper, cumin and cardamom. Mix well, and season the chicken pieces on both sides with the spice blend. Set a tagine or Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add half of the chicken pieces, skin side down, and cook until golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside while you cook the remaining chicken pieces. Remove and set aside. Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20 seconds. Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the stock, saffron, raisins, preserved lemons and olives to the pan and bring to a boil. Return the chicken to the pan, skin side down. Return the sauce to a boil, cover the tagine, and reduce the heat to a simmer. Cook, covered, for 15 minutes. Turn the chicken pieces to the other side and add the almonds. Continue to cook, covered, until the meat is very tender, 15 to 20 minutes longer. Garnish the chicken with the mint and serve over warm couscous in shallow bowls.
Boil beans in water for 8 minutes. Drain beans and move to bowl. In same pan melt butter with olive oil. Add onions and garlic, cook on medium heat for 5 minutes. Add beans, salt, pepper and chicken broth, cover and cook for 10 minutes. Enjoy.
Pre-heat oven to 200c. Thinly slice potato and microwave in a little water for 12 - 15 minutes, Drain. Run under cold water to cool, taking care not to break them. In a large bowl place all ingredients except canned tomatoes, water and potatoes, and mix well. Spray a baking dish with cooking spray, layer 1/2 the potatoes in the bottom. Sprinkle 1/2 the pizza mix over potatoes. Then layer the rest of the potatoes on top. Mix canned tomatoes and water, pour over top of the potatoes. Top with rest of pizza mix. Cover with foil and bake for 1 hour. After 1 hour remove foil and bake for a further 15 minutes til browned.
mix shortening, sugar, and eggs thoroughly. stir in coffee and applesauce. mix remaining ingredients together in a separate bowl. stir dry ingredients into the applesauce mixture. chill at least 2 hours. heat oven to 400. Drop rounded tablespoonfuls of dough about 2" apart on a lightly greased baking sheet. bake 9 to 12 minutes or until almost no imprint remains when touched lightly.
Clean asparagus and cut into 2" pieces. Reserve tips for garnish. Prepare potatoes, peel and cut into 2" pieces. Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes. Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes. Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes. Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired. Puree in small batches in a blender or sue a hand blender. Stir in lemon juice to taste. Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.
Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated. Season to taste with the salt and pepper. Allow the mixture to cool slightly. Preheat oven to 450°F. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string. Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.). Roast in a baking pan for 10 minutes and then lower the heat to 325°F. Cook for about 25 minutes per pound.
Cut the chicken into twenty-four 1-inch pieces. Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces. Cut the red onion into quarters and separate layers. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight). Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes. Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting. When dough is finished, grease cookie sheet. Pat dough into twelve-inch circle on sheet. Cover and let rise in warm place about 30 minutes or until almost double. Prepare onion topping. Heat oven to 400°. Make deep depression in dough at one inch intervals with finger or handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15 to 20 minutes or until edge is golden brown. Cut into wedges, serve warm. Onion topping: melt margarine in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.
Turn crock pot on high while preparing ingredients. In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon, turmeric and garlic powder until well blended. Add shallots, ham, red pepper, potatoes artichokes and chicken. Stir gently. Cover, reduce heat setting to low and cook 6 hours.
Preheat oven to 350'F. In a small mixing bowl combine cornstarch,1/3 of a cup of apple juice, cinnamon, and nutmeg. Place apples and remaining apple juice in a large saucepan and simmer until apples are tender Then add the cornstarch mixture stir until slightly thickened. Place into pie shell cover with crust flute edges and vent. Bake at 350°F for 45 minutes or until crust is a golden brown.
beat together eggs, oil, sugar. add and mix well: zucchini, vanilla, flour, baking powder, baking soda, salt, cinnamon. pour into two pans sprayed with non-stick cooking spray. Bake at 350* for one hour. Makes 2 loaves. (prep time includes peeling& grating zucchini).
Preheat oven to 400°F. In a large bowl, cream the wet ingredients. Add the dry ingredients and mix until completely combined. Cover and chill for 1 hour to make dough easier to handle. Roll out 1/4" thick and cut with cookie cutters. Bake for 5-9 minutes or until edges just begin to become golden. They may appear undercooked but they will turn out perfectly. DON'T overcook.
In a large bowl, beat the egg. Add the milk, crumbs, onion, salt, sage and pepper. Crumble beef over the egg mixture and mix well. Shape into two loaves. Place in a shallow bakining dish coated with cooking spray. Combine the catchup, brown sugar and Worcestershire sauce. Spoon over the meatloaves. Bake at 350 degrees for 40-45 minutes or until the meat is no longer pin and and a meat thermometer reads 160 degrees; drain.
Put diced potatoes in saucepan, cover with water and add 1 tablesppon salt. Boil potatoes until tender and drain. Add butter, cream cheese, remaining salt and pepper. mash together. Stir in buttermilk. Enjoy! :).
Chop finely onions, peppers, and mushrooms. Cook hen in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces. Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables. Cook noodles in broth 10 minutes and salt and pepper to taste. Add cut up chicken, sauteed vegetables to egg no odles and broth. Add more broth for very moist consistency and bring to a boil before serving.
Preheat oven to 400°F. Break the onion quarters apart to give you little "petals". Place these in an A4 sized dish or earthenware oven dish. Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic. Mix well, add white wine and cover tightly with two layers of tinfoil. Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden. Stir in creme fraiche (or sour cream) and sprinkle with cheeses. Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes. You can eat right away, or cool it down and flash it under the grill when the guests arrive. Enjoy!
Caper Rosti Topping. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl. Seafood. Heat butter in a large frying pan, cook fish in batches, for about 3 Min's. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min's or until fish is cooked through. Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min's or until topping is tender and a nice golden brown. To Serve: Serve in bowls and garnish with a slice of lemon and dill.
Grate the potatoes on the star pattern of your grater, so it comes out looking like a sort of paste. Stir in the salt, then start making a well in the mix with a large spoon, removing as much water as possible. When you are fed up with this procedure, mix in the egg. At this stage you may want to add a spoonful of flour (plain) or cornflour, but try to resist as it alters the taste of the blini. A spoon of potato flour or starch would be better, but nothing at all is really necessary. Add oil and butter to a hot pan, put spoonsful of mixture - 1 spoon per blini - and cook until golden, turn and cook the other side until golden. Place on a platter, covered, in a warm oven to keep warm until the rest of the mixture is cooked. My mother-in-law has always served these with several side dishes of quartered tomatoes, sliced lengthwise cucumbers both fresh and pickled (Polski Ogorki), sour cream, caviar, as either an entree or a main, depending upon how many pounds of potatoes used and how keen you are.
In a bowl, whisk together oil, vinegar, mustard, garlic and sugar. Add salt and pepper to taste. Add tomatoes and onion and let stand at room temperature for 30 minutes to blend the flavours. Drain off the marinade. Broil bread slices for 1 to 2 minutes per side or until golden brown. Top with cheese and broil until cheese melts and bubbles. Divide tomatoes and oil mixture among slices. Sprinkle with parsley and serve immediately.