HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove ham from packaging and discard plastic disk covering bone. Place ham in oven bag. Tie closed and cut 4 2" slits in top of bag. Transfer bagged ham to large roasting pan and let stand at room temp for 1 1/2 hours. Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temp reaches 100 degrees, 1 1/2- 2 1/2 hours. Meanwhile, bring apple jelly, 1/2 c brown sugar, syrup, mustard, cinnamon, and nutmeg to boil in saucepan. Reduce heat to low and simmer, stirring often, until mixture is very thick and reduced to 1/3 cup, about 45 minutes. Remove cinnamon pieces; off heat whisk in butter. Combine remaining brown sugar and dry mustard in small bowl. Remove ham from oven and let cool 5 minute Increase oven temp to 400 degrees. Cut open oven bag and roll back. Using a pastry brush, paint ham with glaze. Carefully press sugar mixture onto exterior of ham with hands. Return to oven and bake until dark brown and caramelized, about 20 minute Transfer ham to cutting board, loosely tent with foil, and let rest 15 minute TO CARVE: With ham on its side, cut around the bone with a paring knife to free the attached slices. Switch to a carving knife and slice horizontally above the bone to remove the entire section. Turn ham to cut side down and slice down along the bone to remove the remaining meat. Carefully cut between the slices to separate them. TO MAKE A PEACH GLAZED HAM: Replace apple jelly with 12 oz peach preserves, dark brown sugar with 3/4 c light brown sugar, and maple syrup with peach schnapps. Omit whole grain mustard, cinnamon, and nutmeg, and add 1/8 t cayenne to glaze. Sub additional 1/8 t cayenne for dry mustard to sugar coating.
Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool. When pasta is cool, stir in crab, green pepper, tomatoes and onions. For dressing, combining dressing ingredients; pour over salad and gently toss to coat. Cover and refrigerate for 2-4 hours. When serving if salad seems a tad dry add a little more Italian Salad Dressing. Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.
Mix cabbage, carrots,onion and celery in large bowl. Sprinkle with sugar and mix well. In small sauce pan, add vinegar, oil, salt, pepper and dry mustard. Bring to boil and pour hot dressing over cabbage mixture and mix well. Pour into large bowl with lid and refrigerate. This is best made at least one day ahead. Drain juice if not used within 24 hours before serving.
Cook bacon and crumble drain, and set bacon aside. and onion, celery, and green pepper. saute in a little bacon fat until soft. add beans, bacon, and rest of ingredients. bake covered for 25 or 30 minutes. Bake 25 min in 300 oven.
Mix all ingredients except chops. Put chops in a flat Pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight. For OAMC: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the bag on a refrigerator shelf to thaw. To cook: Follow cooking directions. When ready to cook, discard marinade and grill chops until done (160°F on a meat thermometer).
Bring the water to a boil. Take the water off the heat and add the sugar. Stir to dissolve completely. Let the nectar cool. Place in a clean hummingbird feeder and hang outside for the birds. Note: Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring. Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water. If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway. Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush. Once clean, rinse thoroughly with fresh water and let dry. Fill up with new food and place outside. The birds will love you for it!
1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325°F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray. 2. In a medium size mixing bowl, stir agave and oil until well mixed. Add eggs and stir until blended. Then add bananas, yogurt, vanilla and beat with spoon until smooth. 3. In a large size mixing bowl, mix gluten free flour, baking soda, and salt until blended. Stir in banana mixture until smooth and moist. Add nuts and raisins and divide batter between 8-inch pans or pour entire bowl into 9-inch pan. 4. Bake 8-inch loaves for 1 hour and 9-inch loaf for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. 5. Loosen sides of loaves or loaf with bread knife and remove from pan. Place top side up on wire rack for additional 30-45 minutes before slicing. To completely cool, let stand for 2 hours. Can be wrapped and stored at room temperature for 4 days or refrigerator for 10 days.
Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes. Drain. In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well. Preheat grill. Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated. Place potatoes on the grill and cook until browned and tender. Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives. Serve.
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.
Heat oven to 350 degrees. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 10 minutes. Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut. Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15-20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
Sift the flour and salt together and rub in margarine/butter. Bring milk to the boil. Add flour mixture to milk and beat. Lumps will form but keep stirring well! When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked. Serve hot with cinnamon sugar.
Preheat the oven to 400 degrees F. Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt. Process until the ingredients form a thick paste. Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray. Bake for 20 minutes, or until the balls are lightly golden brown. Set aside. In a medium bowl, combine the tomatoes and cucumber. Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.
Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. Meanwhile, shred the chicken. Mince the cilantro (if using). Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out. Then squeeze them tightly. Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.).
Place apples in greased 8-inch square pan. Blend remaining ingredients until crumbly; spread over apples. Bake at 375 degrees for 30-35 minutes or until apples are tender and topping is golden brown. Serve warm with hard sauce, if desired.
Brown ground beef in large pot. Drain off grease. Add potatos, onions, peppers, celery, salt and bouillon cubes. Pour in water and bring to a boil. Reduce heat cover and simmer for 15 to 20 minutes or until vegetables are tender. Whisk flour into milk and slowly pour into pot with meat and vegetables. Stir until soup is thickened slightly. Mix in cheese and stir until melted.
Preheat oven to 350 degrees. Mix all ingredients together using hands. When mixed, place in cookie press using the star pattern. Make long strips on cookie sheets. Bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. Cool on wire racks. When cool, break into desired lengths. Store in air tight container. Will keep for weeks.
Heat a large frying pan and add the oil and garlic, along with the onions. Saute until the just begin to brown. Add the herbs and the wine and simmer until the onions are very tender, about 10 minutes. Season to taste with salt and pepper. Serve with meats or fish.
Preheat oven to 300 degrees. Cut butter into flour and add nuts. Pat into a 9" x 13" pan. Bake 10 - 20 minutes or until edges are golden brown. Set aside to cool. Mix cream cheese, 1 cup cool whip, and powdered sugar. Spread on cooled crust. Put in refrigerator and let set up. Mix Jell-O and water. Add frozen berries. Pour over cream mixture and refrigerate until set. Frost with with Cool Whip and keep refrigerated until served!
Use California pea beans, York State beans or small white navy beans. Soak beans overnight. Ensure water covers the beans by 4 - 5 inches. The beans will soak up the water. In the morning, preheat oven to 325°F Place the baking soda in a large pot and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside. Cut the bacon into 1 inch lengths. Put half of the bacon on the bottom of a 2 1/2 quart casserole dish (needs lid). Add the onion. Put beans in the casserole. Put the remaining bacon on top of the beans. Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover the casserole with the lid and place in preheated oven. Bake for 6 hours. Check the casserole periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the casserole from the oven and serve.
Set oven to 425 desgrees. Bake the empty pie shell for 8 minutes; remove from the oven. Reduce the heat to 375 degrees. In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add in the lemon juice; pour into the baked pastry shell. In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar). Stir in the cranberry sauce; mix well. Spoon evenly over the cheese mixture in the pie shell. In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly. Stir in the nuts. Sprinkle evenly over the cranberry mixture. Bake for 45-50 minutes, until golden; cool. Serve at room temperature, or chill thoroughly. Refrigerate any leftovers. ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt. Mix well. Microwave on high for 4 minutes. Stir in almonds,microwave on high for 4 minutes. Add the butter and vanilla,microwave on high for 1 and 1/2 minutes. Stir in baking soda. AS sson as mixture foams,quickly pour onto a greased metal baking sheet. Cool completely. Break into 2 inch pieces. Melt chocolate in a double boiler or microwave. Dip one side of brittle in chocolate and place on waxed paper to harden.
Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade; mix well. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak. Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.
Prepare a moderately hot charcoal fire in a grill unit that has a cover. Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil. Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables. You may have to cook the beets a little longer than the onions. The onions should be soft to the touch and a fork should pierce the beets easily. Alternately, you can roast the beets in a skillet in a preheated 400 degree oven. Remove vegetables from skillet with tongs. Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy. Season with salt and pepper. Peel beets and onions when they're cool enough to handle. Slice the beets into julienne strips and onions into thin rings. Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve.
Melt butter and saute onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6. Simmering Suppers.
For the filling; heat 3 tablespoon butter in a skillet over medium heat. Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking). Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined. Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out). Slice the pastry in half to form two squares then cut again to form four squares. Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up. Brush lightly with melted butter and then sprinkle with poppy seeds. Repeat with remaining pastry and filling. Place rolls on a lightly greased baking sheet. Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.
Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin. Sprinkle Adobo all over both sides very heavily. Take Season-All and sprinkle medium amount on both sides. Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top. Cover with plastic wrap and leave over night in refrigerator. COOKING METHOD. Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done. Uncover and brown top as desired.
Place oven rack about 10 inches from broiler. Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant. Let cool, remove skin and coarsely chop. In medium large stockpot, melt butter over medium heat. Saute onions and garlic until soft. DO NOT LET GARLIC BURN. Stir in paprika,pepper,cumin,salt and eggplant. Turn heat to high, and stirring constantly, cook about 2 minutes. Pour in stock and potatoes. Bring to a boil, and reduce to a simmer. Cook until potatoes are fork-tender. Puree in food processor in batches. Re-warm as needed. Serve with some yogurt swirled on top. * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
Heat oil in a non-stick pan. Add onion and stir-fry until its transparent (about 5 to 7 minutes). Add cauliflower and stir-fry for 4 minuts. Add corriander, cumin, garam masala and red chilli powder. Mix in the grated Maggi cube powder. Add few tbsps. of water to cook the cauliflower. Cook until the mixture is dry. Add chopped corriander, mint and grated cheese. Mix well. Transfer this filling onto a plate and allow to cool. Divide it into 2 portions. Place each portion between 2 bread slices. Toast in a sandwich toaster. Serve hot. Enjoy!
Place farfel in large bowl and pour 1 cup of boiling juices, that were saved, over farfel, drain and cool. Beat eggs. Add sugar and margarine. Beat again. Add egg mixture to farfel. Add remaining ingredients and mix. Pour mixture into a greased 7 X 11 inch baking pan. Sprinkle with cinnamon sugar. Bake at 350 degrees for 55-60 minutes or until golden brown.
Mix pudding & gelatin in saucepan, then add boiling water. On medium heat, bring back to a boil, then remove & cool. Add cold Cool Whip & mix well, then fold in fruit until well blended. Pour into clear or white bowl & refrigerate until set.
Slice baguette into 1/4-1/2 inch slices on the bias. Spread one side of each piece with butter. Place butter side down, and put condiments of choice on the side opposite the butter. Tear cheese slices to fit size and shape of bread. place cheese of choice and/or meat on one slice of bread and assemble with a second slice of bread. Heat pan to medium - medium high. Shake parmigian/romano blend onto a plate. Dredge both sides of each sandwich in the cheese. Place in pan and press with spatula, or place in a panini maker. Grill to desired golden brown color.
Melt the butter in a small frypan, and cook the mushrooms & garlic for 2 minutes. Remove from heat. Cook the pasta until just al dente in salted water. Drain, and return to the pan. While the pasta is cooking, beat the eggs, parmesan and cream together in a bowl until well combined. Stir the ham and mushrooms through the mixture. Pour the sauce over the hot pasta and toss gently to combine. Return th epan to very low heat and cook for 1 minute. Add pepper to taste.
Preheat oven to 400°F (for Jiffy) for the cornbread. Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve. While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes. Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas and reserved chicken to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish. Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach. with onion and cottage cheese and set aside. Season chicken breasts with Cajun-style seasoning, then place 1/4 of. cheese/spinach mixture in the center of each breast and fold in half. Secure. with toothpicks and place in a lightly greased 9x13 inch baking dish. Drizzle with melted butter and bake at 350 for 30 minutes.
Pop corn and place in large shallow baking pans. (I use an air popper) Preheat oven to 225- 250 F In a large pot, melt butter and stir in brown sugar. (pot must be large enough for that when the mixture boils it has room to double when you add the baking soda) Add salt and syrup and over medium heat stir until the mixture come to a rolling boil. Boil five minutes without stirring. Add vanilla and baking soda. Stir with a long handled wooden spoon until mixture doubles and the soda is evenly distributed Remove from heat and immediately pour over popcorn distributing caramel mixture evenly. Stir and bake for 45 minutes stirring every 15 minutes. Remove from oven and immediately turn corn out on a clean work surface Cool and break up. Add mixed nuts and package in air-tight containers.
Crumble the Ding Dongs on the bottom of a 9x12-inch pan. Beat the cream cheese, pudding and milk together. Pour over the crumbled Ding Dongs. Top with the Cool Whip. Keep refrigerated.
Mix the plain flour,caster suger and cocoa powder. Add the milk,sunflower oil and the egg. Mix thoroughly. Mix in the choco chips and vanilla essence. Pour into a micowavable bowl or large coffee mug. Microwave uncovered on full power for 3 minutes. Make sure you use a bowl/mug big enough because it might rise over the top. Allow to cool a little and tip onto a plate. serve immediately with cream or creme fraiche or my fave ice cream. ENJOY :-).
Boil 4 cups of water. Steep tea bags in water for 3-5 minutes. Remove. Mix the remainder of ingredients into the hot tea until dissolved. Fill a 1 gallon pitcher 1/3 full of ice cubes. Pour hot tea mixture over ice cubes. Add water to fill pitcher.
In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer. Add the chow and tomato paste and contine to fry. Then add the salt and 1/4 of the water. Stir well. Add the beef cubes and the remaining water. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce. Serve warm with Injeera.
Preheat oven to 350*F. Grease a 13x9" baking pan. Heat the chocolate chips and butter together in a 3-quart saucepan over low heat, stirring frequently, until melted. Remove pan from heat; cool slightly. Beat in the sugar, vanilla, and eggs. Stir in the flour, malted milk powder, baking powder, and salt just until combined; do not overmix. Spread the batter evenly in the prepared pan; sprinkle with the chopped candy. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan on a wire rack before cutting. Serve warm or completely cooled.