HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.Add apples and orange juice.Toss to coat.Tranfer to a 11x7x2 pan coated with non cook spray. For topping combine the flour,1/3 cup splenda,baking powder and salt.Cut in butter and mixture resembles crumbs.Stir in milk until moistened. Drop mounds on to apples and spread. Sprinkle remaining Splenda on top. Bake at 375.
In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat. Peel and core the pears. Cut them into 1/4 inch chunks. Immediately stir the pear chunks into the vinegar mixture to prevent discolouring. Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly. Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.
Preheat oven to 350. Thaw hash browns & mix well with cheese, sour cream, onion dip & mushroom soup. Spread evenly in 9" x 13" pan. Crush crackers & mix with melted butter. Sprinkle over top of casserole. Bake 30 minutes, or until done.
Sprinkle salt, pepper and garlic powder on the chops. Heat a skillet and add oil to coat. Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan. Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling. Put chops back in and cover Cook another 5 minutes on low. Serve with mashed potatoes as the gravy is YUMMY!
Preheat oven to 400*. Cut cauliflower into florets and place in a bowl. Add cumin, chili powder, salt and pepper and toss well to coat. Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until tender, about 10 minutes, stirring once during baking. Makes about 8 - 1/2 cup servings at zero points.
Put the pork, potato, carrot, onion in large pot. Fill with water until it covers the top. Boil. When it boils, skim off fat that rises to top. Check to make sure the potatoes are cooked and then add the curry in broken cubes. While it is still boiling, stir all the time so the curry melts. Add the chocolate and stir. The curry will start to thicken. When it's as thick as you want, it's done. Serve over rice.
Mix the potato, garlic, thyme, oregano, salt and pepper together. Dip the fish in the egg then in the potato, coat well. Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.
Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe. Note 2: You may use stewed or diced tomatoes. Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s). Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven. Saute onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes. Cut cheese into small chunks and set aside. Preheat oven to 350°. Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese. Pour 1/4 cup water over the top. Cover with foil. Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.
Make the marinade: combine all the marinade ingredients in a bowl; mix well. Add the shrimp; stir to coat evenly; let stand for 10 minutes. Put stir-fry pan over high heat until hot. Add in the oil; swirling to coat the sides. Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes. Add in the shrimp; stir-fry until they turn pink, about 1 1/2 minutes. Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds. Transfer to a serving plate and serve.
Heat oven to 350*. Lightly grease a 9" glass pie pan with non-stick spray. Seperate dough into 5 rolls. set icing aside. Unroll 1 roll into long strips of dough; reroll loosely and place in center of greased pie pan. Unroll second roll, loosely wrap around first roll, cinnamon side inches Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough into spiral shape. In small bowl, beat all remaining ingredients with electric mixer on medium until smooth. Spoon cream cheese mixture into a decorating bag with tip or gallon resealable food-storage plastic bag with 1/2" hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture. Bake at 350* for 25-35 minutes or until center is thoroughly baked and edges are golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on medium (50%) power for 10-15 seconds or until drizzling consistency. Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil. Cook 30 minutes, or until tender. Drain. Return potatoes to pan. Add sweet potatoes and cream cheese. Mush until smooth with potato masher. Stir in bacon, next 3 ingredients, remaining 2 teaspoons of salt. Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes. Garnish with the rest of the bacon.
Preheat oven to 375 degress. Prepare a baking sheet or pizza pan. (I cover a small baking sheet with aluminum foil then spray with cooking spray). Mix all of the crust ingredients in a large bowl until well blended. Dump the mixture onto the prepared pan and spread in a very thin, even layer. The layer should be no more than 1/3 inch thick. Do not allow any bare spots. HINT: if you wet your hands to spread the meat mixture the meat doesn't stick and will spread easily. Bake the meat for 15-20 minutes, or until dry and lightly browned. The meat will shrink away from the edges of the pan a small amount,. Remove from oven and set aside. While the meat is baking, combine the sauce ingredients and mix well. Use as much milk as needed to make a spreadable saucem but not too thin. Spread the sauce over the still hot meat layer. Top with desired toppings such as shredded mozzarella cheese, fresh spinach leaves, artichoke hearts, bell peppers, mushrooms, slices of chicken breast, onions, etc. to approximate a creamy chicken pizza. This crust is also great as a veggie pizza with pesto sauce. Blend pesto with as much olive oil as desired to make a spreadable sauce, then top with whatever cheese and veggies you choose. I like feta, olives, artichoke hearts, sun dried tomatoes. Return the meatza to the oven for a few minutes, just long enough to melt the cheese and heat the toppings through. Play with different types of sauces and toppings to suit your tastes.
Scrub the cucumbers very well. Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes. Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar. Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side. Make a brine of the vinegar, salt and water and pour over the cucumbers. Seal with sterilized lids. Set aside for 6 weeks in a cool dark spot before trying.
Season veal and pork with salt, pepper, and cayenne. In a large Dutch oven, heat oil over medium heat. When oil is hot, stir flour in gradually. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly. Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes). Add celery, onion, garlic, thyme, and green pepper, and saute until onion is wilted (5 minutes). Add tomato juice and water, and mix well. Let cook overlow heat until meat is tender (30 minutes). Serve over rice.
Wash and peel eggplants. Cut the eggplants in lengthwise slices. Dry eggplants with a paper towel and sprinkle them with salt. In a pan, heat oil and fry the onions until it starts to brown. Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside. Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides. Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft. Mash the contents in the pan with a fork. Add the walnuts and the remainder of the Kashk. Simmer a few minutes. Season to taste with salt and Kashk. Garnish with Kashk, the remainder of the onions and garlic, and mint. Serve with naan lavash, taftoon, pita bread, or pita chips. :::::Alternative Eggplant Cooking:::::. Line a baking sheet with foil and spray with cooking spray. Lay the sliced eggplant on the foil and spray each side with the cooking spray. Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.
Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper. Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon. Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
For the breadcrumb coating: Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish. For the egg coating: In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth. For the chicken parm: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner. In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined. Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano). Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated. Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.) Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella. Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes). Remove from the oven and garnish with parsley.
Put all the ingredients except the onion in a food processor and blend until very smooth. Pour into a bowl and stir in the onion. Use immediately. I sometimes add more cilantro and jalapeno.
Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes). Add ground beef and brown. Drain out grease. Add the rest of the filling ingredients and simmer 15-20 minutes with lid. Preheat oven to 425 degrees F. Trace your hand to create a hand stencil out of cardboard. Roll out the pie crust onto a floured surface. Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top). Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg. Bake for 14 minutes. Serve warm.
Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender. In a 2 quart casserole dish, lightly beat egg whites and egg. Add Splenda and beat. Add the milk, vanilla and almond flavors and beat until well mixed. Add the rice and stir until soupy. Lighty sprinkle with cinnamon to top. Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm. Traditionally served with Lingonberries, cranberry relish can be substituted.
In 8 inch square pan, mix well flour, sugar, cornstarch, baking soda, allspice, cinnamon, cloves and salt. Add applesauce, vinegar and water. Mix briskly with fork till well blended. Bake at preheated 350 for 30 minutes or till pick in center comes out clean. Cool in pan on rack.
Heat skillet on medium heat with the olive oil. Add frozen potatoes in a single layer. Cook 6 minutes, turn, and continue cooking another 6 minutes. Reduce heat to medium-low. Stir in the chopped onions, bell peppers, and the butter. Cook for 8-10 minutes, stirring often and scraping the bottom of the pan, until onions are softened and peppers are almost done. Reduce heat to low; stir in the chopped sausage (or ham or bacon), and the tomatoes, if using. In a small bowl whisk eggs, milk, and the salt & pepper together. Add the chives, if using. Pour egg mixture over potatoes, stirring to incorporate. Cook for a few minutes more, stirring occasionally, until eggs are done. Sprinkle with cheese and snipped chives. Serve with fresh fruit and your favorite beverage. Note: Leftovers, if any, are wonderful--makes a tasty breakfast wrap!
Dice the roo and wack it in a plastic container with the 440ml can of guiness and the coke, give it a good stir/shake and leave it to marinade overnight. Remove the Kangaroo from the marinade, and retain the liquid. Place the oil, onion and garlic in the oil and fry till golden. Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan. Add 1 cup of the marinade and 1 cup of water and stir to mix. Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs. Place in rest of the ingredients in to the pan. If the liquid level's seem more then add more liquid with a 1:1 mix of marinade mix + water. I put in an extra 1/2 cup of each at this stage. Once the spuds are tender, you are done and its ready to serve.
Empty the sweetened condensed milk into a large microwave safe bowl. Microwave on medium power for two minutes and stir with a wire whisk. Microwave on medium power for another two minutes and stir. Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes. Be careful, this will get very hot. Let cool and serve over pancakes, toast, etc.
Preheat oven to 400°F Trim and wash the cauliflower and then cut it into slices about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. In a large bowl, mix the cauliflower with the oil, salt and pepper. Spread the cauliflower evenly onto baking trays and put in the oven. Stir after about 10 minutes to get the pieces on the edge of the pan into the middle and vice versa. Stir again every 5-10 minutes until it is done, after about 20 minutes. How much you brown the cauliflower is up to you.
Place onion in food processor and remove liquid. Crush fresh garlic. Mix meat, fat, seasonings, curing salt, and water in food processor or stand mixer until paste forms. Add dried oregano and mint leaves, mixing in by hand. Allow to cure in refrigerator for at least 1 hour. Extrude into natural sausage casings. Smoke over pecan and cherry wood chips for 2.5 to 3 hours at 160 degrees.
Dissolve yeast in warm water. Add warm milk, melted shortening, salt, 1 1/2 cup flour, sugar and egg. Beat very hard, then add the remaining 1 1/2 cup flour. Let rise 15 minutes. Knead and form into rolls. Let rise, then bake at 400° for 15 minutes.
Heat oven to 375. Dice chicken into small bite size cubes and cook in pan with oil, ground cumin, and chili powder. Pour a light layer of chicken broth at bottom of casserole dish to line. In a medium size bowl, add chicken, rotel, cream of mushroom, and chicken broth and mix. Line bottom of pan with corn tortillas Add chicken and soup mixture over the tortillas. Add a light layer of diced onion over soup mixture. Top with layered mixture between both kinds of cheeses. Repeat last 3 directions until casserole dish is filled and topped with cheese (usually only 2 layers). Cover with foil and bake for about 45 minute.
Place the first five ingredients in a bowl, and mix well using a spoon. Be sure to press any lumps with the back of the spoon to ensure a good blend. Mix all ingredients together, and store in an airtight container. Notes: Coriander = dhania = cilantro.
Wrap meat well and freeze until solid. Give it a good 24 hours or more. Combine oil and garlic and rub evenly over the frozen roast. Generously sprinkle with pepper. Stand bone side down on a rimmed baking sheet or broiler pan between the two potatoes, placed like bookends. ROAST FROZEN; DO NOT THAW. Roast uncovered in a 400F oven for 1 hour 15 minutes for medium rare, or 1 hour 35 to 40 minutes for medium well. You may insert a meat thermometer through the fat layer, into center of roast, not touching bone after it has cooked for about an hour. Cook to your liking (130F to 135F for rare). Let stand 5 minutes before carving. Serve with the baked potatoes and your favorite potato toppings.
Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl. Add shrimp to bag. Seal tightly and shake to coat thoroughly. Refrigerate 2 to 3 hours, but no longer than 4 hours. Preheat grill to high. Thread wooden skewers, alternating shrimp and pineapple. Place on the grill rack 4 to 5 inches from heat source. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.
Brown beef and drain the fat. Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste. Add tomato soup and water, soya sauce. Put lid on and simmer for 20 minutes. Then add a little more water and rice OR elbow macaroni. Simmer with lid on for 15 minutes,stir. Add parmesan cheese, Velveeta cheese to the top (don't stir). Take off stove and keep lid on until cheese melts. Serve with garlic bread and tossed salad.
Cut fennel in half (use the bulb part only). Rinse under cold water. Remove core. Slice thinly. In an airtight container- mix oil, vinegar, and salt. Add fennel. Close container tightly and give a good shake. Set aside for 2 hours, turning the pot upside down/right side up once in a while. Serve individual portions, with some of the liquid & a piece of bread. Garnish with a sprig of leaves (from the top of the fennel).
Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F. Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry. Generously salt and pepper the chicken, inside and out. Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon. Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken. Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper. Roast the chicken for about 45 minutes, or until chicken is nicely browned. When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh. Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes. Before serving, remove the herb stuffing from inside the bird, discard. Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.
In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,. In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper. Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.
In a large saute pan heat olive oil. Saute onions and Serrano peppers until soft. Add pancetta, minced garlic and saute for a minute. Add Swiss chard, salt, black pepper and fresh thyme. Saute until Swiss chard wilts. Add fresh lemon juice and lemon zest. Reseason with salt and pepper to taste. Serve on warm plates and garnish with lemon wedges.
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.). Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months. RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.