HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ham into crock pot (make sure it fits!) Put syrup, applesauce and cinnamon into a measuring cup and whisk them together to form a glaze. Pour the glaze over the ham in the crock pot. Turn the crock pot on high for 1 hour to seal in heat. Turn down to low after first hour and cook for 4 more hours. When done take out, slice and enjoy!
Add asparagus in a saute pan along with water over medium heat. Stir frequently, for approximately 2 -3 minutes. Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender. Enjoy!
Sprinkle green onions with lime juice and 1/4 teaspoon salt. Cover & refrigerate. Mix remaining ingredients except lettuce, oranges & avocados; cover & refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges & avocados; sprinkle with green onions.
In a small bowl, combine the flour, 2 teaspoons garlic powder, baking. powder, baking soda and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs. Add cheese. Stir in buttermilk just until moistened. Drop by heaping tablespoonfuls 1 inches apart onto a greased baking sheet. Bake at 450 for 10 minutes. Combine butter with remaining garlic powder; brush over biscuits. Bake 4 minutes longer or until golden brown. Serve warm. Yield: about 1 dozen.
Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating). Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat. Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring. Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy. If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long. Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Season the tomato slices with salt and pepper and allow to rest on paper towels to absorb liquid. In a large cast iron skillet, cook the bacon until crisp (about 15-20 minutes) and drain on a paper towel. Pour off the bacon fat (but save it for other recipes!) leaving a tiny coating of fat in the pan. Over a very low heat, put the slices of bread in the skillet and warm/toast them on both sides until lightly browned (about 3-4 minutes total). Remove bread from the skillet and, for each sandwich, top one bread slice with 2 tomatoes, 3-4 slices bacon, 3 lettuce leaves, and 1 tbsp dressing; top with the other bread slice and serve immediately.
Put the chicken breast chunks in one bowl and the thighs in another. In a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. Divide between the bowls of chicken and turn the chicken pieces to evenly coat. Let stand for 20 minutes. In a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. Transfer to a plate. Repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. You just want to sear the chicken, not cook it through. Add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. Cook, stirring occasionally, until onions are golden and melted, about 7 minutes. Reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan. Add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. Stir well, bring to a simmer, and return the chicken thighs to the skillet. Cook for 20 minutes, then add the chicken breasts. Cook for 5 minutes, then stir in the remaining coconut milk and water. Cook 5 minutes longer or until stewy. Top with cashews and cilantro. Serve with plain steamed peas and basmati rice.
1. Pop popcorn, per instructions on package and place in a large bowl. 2. Mix maple and barley malt syrups in a small sauce pan, and bring to a boil. 3. Lower heat to medium-low, and stir constantly for 5-6 minutes. 4. Pour the hot syrup over the popcorn and mix thoroughly. 5. Slightly moisten your hands with cold water, and form balls by firmly packing the mixture in your hands. Be sure to moisten your hands before making each ball. 6. Place balls in a covered container or wrap in wax paper, then freeze until the syrup hardens.
Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside. Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about 2-3 minutes. Add the cauliflower florets and cook 2 minutes. Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoons salt, transfer to a bowl and set aside. Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook 3-4 minutes. Add the cooked cauliflower, stir well and cook for 3 minutes. Add the remaining salt, the tomato sauce, water or stock, saffron, balsamic vinegar-sugar mixture and cocoa powder. Bring to a boil and simmer until most of the sauce has been absorbed, about 4-5 minutes. Serve with slices of hearty Italian bread. For the tomato sauce: Pour oil into a 3-qt. pot set on medium-high heat and cook the garlic and onions for 3 minutes. Reduce heat to a simmer and cook until the onions are soft and start to brown. While the onions are cooking, put the tomatoes and their juices in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer 25 minutes, stirring occasionally.
Preheat an oven to 400 degrees F. Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes. Add the minced garlic and olive oil to a mixing bowl to prepare the marinade. Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes. Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans. Spread over bottom of a buttered 13x9-inch baking pan. Cake: Cream shortening with granulated sugar until light. Add vanilla and mix well. Beat in eggs, one at a time, beating well after each addition. Into another bowl, sift together the flour, salt, and baking powder. Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour. Beat well after each addition. Beat for about 1 minute longer then pour over the topping. Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger. Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.
Slice the onion as thinly as possible (a mandolin would be perfect, but I don't own one, so I used a sharp knife.). Soak the onion in the buttermilk for 15 minutes, or while the oil is heating. Toss the onion slices in a plastic bag with the baking mix until well coated. Drop the coated rings into the hot oil, fry for approximately 4 minutes, turning half way through so that both sides are the same color (should be light brown, and you will likely see the onion "peeking" through the coating. Drain on a plate lined with paper towel. Serve hot with your favorite dip- Ranch dressing or ketchup are both good with these.
Make patties out of meat mixture. fry until fully cooked. place sauce and patties in crockpot and cook on low for 1-2hours. serve on bread. top with cheese.
Muddle mint leaves, raspberries and sugar in a glass. Add lime juice and rum and stir. Fill glass with ice and top off with soda. Garnish with a few berries and/or mint sprig if you like. To serve to a crowd, increase the amounts of mint, raspberries, lime, sugar and rum, muddle them in a pitcher or cocktail shaker, then pour mixture into glasses before topping each drink with ice and soda.
Peel potatoes and cut them into 1/4-inch strips. Keep fries in a bowl of water until ready to cook. Place fries and vinegar in a saucepan. Add salt and one quart water. Bring to a boil over high heat, and boil for ten minutes. Potatoes should be tender but not falling apart. Drain and spread on paper towel-lined dish, and let dry for five minutes. Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit. Add about one third of the fries, being careful not to let oil overflow. The oil should drop to about 360 degrees. Cook for 50 seconds, stirring occasionally. Remove fries to another paper towel-lined dish. Allow oil to return to 400 degrees, and repeat until all have been fried. Allow fries to cool to room temperature, about 30 minutes. Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying. Bring oil to 400 degrees over high heat. Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees. Drain on paper towel-lined dish and season to taste with kosher salt. Keep cooked fries warm in the oven on a broiler pan or a wire rack on a baking sheet at 200 degrees Farenheit while frying remaining batches until ready to eat.
Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool. Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.
PLACE meat in microwaveable (plastic) colander set over bowl. Microwave on HIGH 8 minutes, stirring and breaking up every 2 minutes. Discard any fat that collects in bowl. Transfer crumbled meat to 9-inch microwaveable pie dish. Stir in seasoning mix and water. Microwave 5 min., stirring after 3 minute. REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese. MICROWAVE 4 minutes. Top with lettuce, green onions and sour cream just before serving.
Cook 1st three ingredients in saucepan until peanut butter is melted, stirring constantly. Stir in the 2 1/4 cups rice krispies. Spread in baking dish (9x13 size is good, or Tupperware cold cut keeper). Cook chocolate chips, 1/2 cup corn syrup, 1/4 cup sugar, and butter over low heat, til butter is melted (stir constantly). Stir in 2 cups cereal and marshmallows. Spread over 1st layer. Sprinkle with nuts. Cool.
1. In your mixing bowl start with your Rich whip mix until fluffy. 2. gradually add your eggs don't over mix. 3. gradually add your pudding until fully mixed. 4. Add your alcohol and coffee. 5. Spoon into cups and serve chilled with shredded something on top!
Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently. Stir in chicken broth, TABASCO(R) Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed. Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.
Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well. Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
In a large bowl, combine all the ingredients. Sift the mixture twice. Store in a tightly covered, labeled container for up to 3 months in a cool, dry place. For Sugar Cookies use: Preheat the oven to 350°F. In a large bowl, combine all ingredients. With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden. Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely. The cookies can be stored in a tightly covered container at room temperature for up to 1 wk. For Chocolate Chip Cookies use: Preheat the oven to 350°F. In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla. Stir in chocolate chips and nuts, distributing them well. With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden. Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely. The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
Melt the margarine in a large heavy bottomed pan. Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes. Add the pumpkin and rice and cook for 1 minute more. Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed. Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes. Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked. Add the coconut milk, mint, and coriander. Remove from the heat, season and sprinkle with grated coconut to serve.
Soak skewers in water 30 minutes. Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, puree sauce ingredients together in a blender.) Pat scallops dry. Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper. Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total. Serve scallops with sauce spooned over. Cooks' note: Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Cut each tomato in 1/4, squeeze to remove the seeds and juice. Cut the onion, green onion, jalapeno and garlic in large chunks. Add the tomatoes to the food processor and pulse until small pieces, I like mine smooth. Remove to a clean bowl. Add the red onion, green onion, seeded jalapeno and garlic, pulse until smooth. Add to the bowl of tomatoes. Add the cilantro to the food processor, pulse until chopped and add to the tomato mixture. To the tomato mixture in the bowl, add the green chilies, lime juice, salt and pepper, chili powder, cayenne, cumin, olive oil and tomato sauce. Mix well and chill until serving time.
Beat eggs, baking powder, baking soda and salt with a whisk until frothy. Add buttermilk and flour. Mix well. Cook on lightly greased (I use cooking spray) griddle and serve.
To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter. Combine well. Put mixture into a piping bag fitted with a star-shaped nozzle. To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft. Add chicken meat and stir-fry well. Add curry powder and mix well to blend. Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool. To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish. Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 °C for about 25 to 30 minutes or until pie turns golden brown.
For the filling: Mix sugar and cornstarch together and add to egg yolks. Stir in sour cream and cook in double boiler until it coats the spoon. Add the flavorings and stir well. Let cool to room temperature before assembling cake. For the base: Preheat oven to 450°F. Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each. Add lemon rind and flour. In another bowl, mix egg white, sugar, cinnamon and pecans together lightly. Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture. Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more. Turn out onto cooling rack. When torte is cold, spread two of the layers with raspberry jam and some of the filling. Stack layers and cover all with remaining filling.
Bring chocolate and half and half to a boil in a large saucepan over medium heat stirring constantly; stir in coffee. Remove from heat; stir in liqueur. Serve with sweetened whipped cream.
For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar. Add the ginger and marinate overnight. Strain the sauce through a fine chinois or sieve. For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms. Cut the mushrooms like steak fries. Lightly dust the mushrooms with 2 tablespoons of flour. Mix the remaining flour, club soda, eggs and kosher salt to form a batter. Dip the Portobello fries in this tempura batter. Blanch the fires in the Canola oil at 325 degrees F. Drain on a dry towel and let cool. Heat the oil to 375 degrees F. Cook the blanched fries in the hot oil until they are golden brown and crispy. Drain on a dry towel and season with the sea salt.
In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more. Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes. Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken. Remove from heat and stir in spinach and heavy cream. Serve immediately.
Make sure to rinse all fruit before putting them in the blender! I suggest using all FRESH fruits, frozen fruits can loose nutritional values. put all ingredients in a blender here you can add certain things, for example, I add 2 TBSP's of benefiber, and a TBSP of essential greens powder, and 2 TBSP of an amino acid complex. but that is COMPLETELY optional. once all the ingredients are in, turn the blender on, and let it run for a good minute to make sure everything is mixed up. after the process is done you can drink one shake, and save the other for later on, drink them both, save them both, whatever you want! just remember that the fridge life is 4 days, to maintain the best taste, and optimal nutritional values. ENJOY!
Blend all ingredients together with mixer. Best if flavours are allowed to blend overnight in refrigerator. Remove from refrigerator at least one hour before serving.
Preheat oven to 350°F Rinse the chicken pieces in cold water and pat dry. Season with salt, pepper, and half of the oil. Arrange the chicken pieces in a single layer in a roasting pan. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred. In medium bowl, whisk together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika. Fold in the shredded chicken and season to taste. Serve with deli mustard, sliced red onion, and tomato on your favorite sandwich bread (sourdough is great) or halved croissants.
In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve. In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss. Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes. To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.
Preheat the oven 425 degrees F. Combine all ingredients and knead ten times. Let stand for ten minutes. Put dough on a cookie sheet and roll or press out. Top with toppings (my favorite--cheese and large slices of fresh Roma tomato). Bake 20-25 minutes or until edges are golden.
Mini Meat Loaves: Preheat oven to 425°F. Place meat in bowl. Make a well in meat. Fill well with egg, bread crumbs, Parmesan cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form four individual oval meat loaves, 1" thick. Coat loaves with extra virgin olive oil and arrange on a baking sheet. Roast 18-20 minutes. Macaroni and Cheese: Put a large pot of water on to boil for pasta. When the pasta water boils, salt water and add pasta. Cook until slightly undercooked-pasta will continue to cook when combined with cheese sauce. Meanwhile, melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble and thicken milk for 2-3 minutes. Add cheeses (cheddar, asiago, and Parmesan) and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a baking or casserole dish. Place bread crumbs in a bowl and add EVOO and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. (If you do not have a separate broiler, place in oven with meatloaves for last few minutes. I did this and it turned out fine.).
Chill four serving glasses in the freezer. Combine the lemon juice, sugar, mint, sparkling mineral water, ginger ale and ice in a blender and blend slowly until it's thick. Remove the glasses from the freezer and pour 1/4 cup vodka into each glass. Top with the frozen lemon mixture. Add a straw and garnish with mint and lemon slice.
Mix together orange juice, garlic salt, soy sauce and ginger; pour over wings in large nonmetal bowl. Refrigerate for at least 1-1/2 hrs or overnight. Bake for 60 minutes at 350,baste and turn the wings over about every 20 minutes.
Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly. Add remaining shortening and continue to mix. Salt may be added to flour if desired. Add water- mix with fork until forms into a ball. Roll out into top and bottom crust. Or may use purchased crust. Preheat oven to 350. Put uncooked pie crust into bottom of 9" pie plate. Cover with a layer of sliced potatoes. Sprinkle with 1/3 of the onions. Crumble 1/2 ground chuck and spread over potatoes. Continue layering ending with potatoes and onions. Cover with top crust. Put a few holes in it for steam to escape. Bake approximately 1 1/2 hours until potatoes are soft. Let sit 10 minutes before slicing. Serve in slices as a pie with Chili Sauce on the side.