HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine juice and jalapenos in a small saucepan. Heat over high heat until mixture boils. reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume. Remove from heat. Stir in vinegar, honey,1/8 tsp salt, 1/8 tsp pepper, and crushed red pepper. Measure out and reserve about 3 tablespoons juice mixture to serve at the table. Combine 1/2 teaspoon olive oil, remaining salt and pepper and garlic. Brush oil mixture evenly over pork loin. Preheat grill to medium-high or allow coals to burn down to white ash. Cook pork over direct heat about 17-20 minutes, turning to brown evenly, or until meat thermometer registers 155°for medium doneness. Brush generously and frequently with cherry sauce during last 10-15 minutes of cooking. When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5-10 minutes. Slice pork crosswise and arrange on platter. Drizzle with reserved sauce.
Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray. In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal. In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough). Gently shape dough into a ball and cut in half. On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference. Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet. Bake 15 to 20 minutes, until golden brown.
Line a large baking sheet with a layer of paper towels. Quarter, core, peel and slice apples quite thin (about 5 mm thick) and lay onto paper towels. Set another layer of paper towels on top, to absorb any liquid. Set aside. For pastry, beat 225 g butter and 50g sugar in a large bowl until just mixed. Add one whole egg, and one yolk (reserve white for later). Beat together for 1 minute. Work in flour with a wooden spoon, 1/3 at a time until it starts to clump together, then mix in the rest with your hands. Form into a ball and wrap with plastic wrap. Chill dough 45 minutes. Mix 140g sugar, cinnamon, and flour in a large bowl. Once pastry has chilled, heat oven to 170 degrees Celsius Lightly beat egg white with a fork. Cut off one third of the pastry and keep it wrapped while you roll out the rest. Line a 20-22 cm pie dish with pastry, leaving a slight overhang. Roll remaining third to a circle about 28cm (to cover, with a couple of cm.s to spare). Pat apples dry with kitchen paper. Tip apples into bowl with cinnamon-sugar mixture and toss through. Pile high into pastry-lined pie dish. Brush a little water around the pastry rim and lay pastry lid over the apples, pressing edges together to seal. Trim edges with a sharp knife and make 5 small slashes on top of lid to allow steam to escape. Brush pie with egg white and sprinkle with sugar. Bake 40-45 minutes until golden. Sprinkle with more sugar and serve warm with ice cream or cream.
In a large skillet, heat 1 tablespoon of oil and butter. When hot, saute onions and garlic till soft, remove onions and garlic. Add more oil if needed and brown 4 boneless chicken breast. Add to chicken cream of mushroom soup and 1/2-cup water. Return onions and spices back to pan with chicken mixture; cover and simmer until done. If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
Put both ingredients in a saucpan and heat over medium heat until combined and cheese is melted. Serve with chips or with a spoon.
Skin, dice and wash the peaches. Place in a large saucepan. Add the pineapple to the peaches and mix well. Slowly stir in the sugar. Boil the mixture for 20 minutes. Take it off the heat and stir in the orange jello. If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.
In a large pan, saute onion in 2 Tbs oil until golden and translucent. Add the lamb and brown on all sides. Add salt through cinnamon plus 1 1/2 cups water; bring to a boil, then reduce heat, cover and simmer 45 minutes. Heat 2 Tbs oil in a separate skillet and saute the apples 3 minutes. Add apples to the stew with the lemon juice and simmer 30 minutes more.
Preheat oven to 425°F Mix all the spices together in a small bowl. Coat the roast with the spices, patting to keep on meat. Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan. Roast for 15 minutes. Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours. Allow the meat to rest for 10 minutes before carving. Serve with mushroom sauce. Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute. Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown. Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates. Add the chicken stock and soy sauce. Bring to a boil. Stir in the cornstarch mixture and simmer for 2 to 3 minutes. Season with salt and pepper, if desired.
Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove chicken pieces from skillet, shaking off any vegetables back into broth. Return the broth to a boil. Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish. preheat oven to 375 degrees F. When chicken is cool enough to handle, tear into coarse shreds. Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat. Dip a tortilla in the cream a few seconds, coating tortilla entirely. Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly. Place over the sauce in the baking dish. Repeat this until all tortillas are used. and packed tightly into dish. Pour remaining cream over rolled up tortillas and sprinkle with cheese. Bake approximately 30 minutes. Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.
Combine 1 cup Applesauce with a pinch of minced garlic, 2 tablespoons soy sauce, and a dash of black pepper. Cover chicken and marinate for 1/2 hour. Bake chicken covered in mixture at 350 degrees until cooked through. So yummy and juicy. I like to serve it with a little rice and sauted green beens.
Saute onion and celery in butter. Add soup, broth, soy sauce, hot pepper sauce and pepper. Stir in chicken and simmer 5 minutes. Pour into a 1 qt casserole dish and top with chow mein noodles and cashews. Bake at 350 for 20 minutes.
Preheat the oven to 180c. Cream butter and sugars. Add egg, vanilla, water, peanut butter and mix well so that the dough is quite uniform. Add the flour, rolled oats, bicarbonate and the baking powder and mix well. Add nuts or the chocolate or the sultanas, mix lightly. Spoon tablespoonfulls onto a greased cookie sheet, and bake 12-15 minutes. SUPERVISE! Start to check after 10 minutes as they brown quickly!
In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss. In a hot saute pan add 1-tablespoon butter and saute shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm. Add 1-tablespoon butter and saute scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm. In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste. Assemble the salad: Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce. Place 2 warm shrimp and 2 warm scallops on top of each salad. Drizzle cilantro-lime dressing over each salad and serve. Garnish with chopped cilantro and lemon wedges.
Peel managoes and cut into bite-size pieces and then place in a large serving bowl. Add blueberries and sugar to mangoes, toss. Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice. Cover and refrigerate.
Preheat oven to 350°F Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.
In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth. Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours. To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.
In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat. Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead). After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees Fahrenheit. Place crushed corn flakes and parsley in a shallow dish; mix well. Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan. Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.
Heat oven to 375 degrees F. Grease a large covered baking dish. Put the milk, dry noodles, cottage cheese, mustard, salt and half the cheddar cheese in the dish and mix well. Cover and bake for 30 minutes. Remove from oven, reduce heat to 350 degrees F, add rest of cheddar cheese, stir well and return to oven for 15 minutes more. Remove from oven, stir well, mix in optional vegetable, and top with shredded Parmesan if desired. Return to oven without lid and bake about 15 minutes more, until browned on top. Remove from oven and let cool maybe 10 minutes before serving, will be very hot out of the oven.
In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners' and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour. To prepare filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat. Preheat oven to 325*F. Using a floured rolling pin, roll dough on a floured board to 1/4-inch thickness. Cut circles with a 2-inch diameter cookies cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used. RAVIOLI COOKIE PREP: Drop 1 tsp of chocolate filling in the center of each circle and top with another circle. Completely seal the edges using the tines of a fork. HAMENTASHEN PREP: Alternatively, could put 1 tsp of chocolate filling in center of circle and fold edges of cookie toward center (but not all the way) to create triangular/hat shape with a bit of chocolate peeking out of the center. Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula. Sprinkle with white sugar, if desired.
In medium bowl, mix water, oil, sugar, salt, flour and yeast. Let rise 30 minutes. Spread dough on greased cookie sheet. In small bowl, mix italian dressing with pepper, oregano, garlic and thyme. Spread this mix on top of dough. Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.
Throw everything in a food processor or high-speed blender and blend until smooth. Store it in an air tight container for up to a week in the fridge. Use as a spread, dip, or sauce. Enjoy!
Combine the first 3 ingredients in large bowl; stir well. Add onion, pepper, and tomato. Stir in the egg, Worcestershire sauce, hot sauce, and beer; stir well. Pour oil to the depth of 2 inches in a heavy skillet. Heat oil to 375°F. Carefully drop the batter by rounded teaspoonful into hot oil. Fry the hush puppies a few at a time for 1 to 2 minutes or until golden, turning once. Drain well on paper towels.
Sift flour and sugar; cut in butter. Mix orange flower water and water together. Pour in butter mixture; knead until smooth. Let dough rest 35 minutes. Chop dates small. Simmer in pan with butter until dates are soft, REALLY low, stir. Pinch off dough size of walnut. Roll out flat; add teaspoon of date mixture; roll up around; score with fork pretty pattern. Bake at 325 degrees Fahrenheit for 30 minutes.
Preheat the Foreman grill. Mix the olive oil and garlic in a bowl. Put the salmon in the mixture, making sure both sides get covered. Spray Pam on the foreman to help prevent sticking. Grill the Salmon for 8-10 minutes, until flakey.
Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl. Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well. Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).
Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot. Cover and cook on low for 5-7 hours. Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender. Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve.
Heat the olive oil in a large pot and saute the onion and leek together over low heat until they begin to caramelize; add the garlic and saute for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans. The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste. Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Combine all ingredients in a small saucepan. Cook over medium heat until sauce starts to boil. Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it. Makes enough for 2 pizzas.
Place marshmallows, butter, 1 cup peanut butter and 1 cup chocolate chips in a 2 quart glass bowl. Microwave on high for 2 to 2-1/2 minutes. Stir until smooth. Stir in the peanuts, oats, and Rice Krispies cereal until well coated. Spread into a buttered 9x13 baking pan. Scrape bowl clean. In the same bowl, place remaining 1 cup chocolate chips, 2 Tablespoons peanut butter and 1 cup butterscotch chips. Microwave on high for 1-1/2 minutes. Stir until smooth. Spread on top of mixture in baking pan. Let stand until firm before cutting into bars.
Put the sour cream in a pot; add lemon juice, nutmeg and chive. Cook on gentle fire until cream becomes liquid, like milk. That means the sauce is done. Pour the sauce over already arranged fish and potato and serve. Don't panic, the sauce must become hard again. The best is with fresh water fish. You can make the same sauce using same amounts of fresh dill. The procedure is the same.
Cream 1/2 c butter and white sugar. Add the buttermilk, vanilla and beaten egg. Mix well. Mix the flour, baking powder, and salt. Add the rhubarb to the flour and stir. Fold the flour mixture into the egg mixture. Put in a greased 8 x 8 pan. Blend the brown sugar, cinnamon and 1/4 c butter. Sprinkle on top. Bake for 45-60 minutes at 350. Sides should pull away from pan. Best served hot with whipped cream or vanilla ice cream.
Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions. Cover and poach the chicken for about six minutes over a low heat. Remove the chicken from the pan, and when cool, finely shredded. Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan. Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool. In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates. Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.
Preheat oven to 350°F. Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes. Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside. Cook the pasta in salted boiling water according to package directions. Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper. Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink. Add sauce and stir everything together. Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.
You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically. Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue. Tint your frosting whatever color you'd like your snake to be. I did a green color. Frost entire length of cake with the colored frosting, frosting halfway down the sides. If you do the whole thing you'll need another can or two of frosting. Place the chocolate chips in a zip bag. Microwave on MEDIUM (50%) power for 20 to 30 seconds. Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted. Clip the corner of the bag and use it to make a diamond pattern along the snake's back. cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).
NOTE: If you keep your whole wheat flour in the freezer (which is a good idea) be sure to remove it a few hours before-hand so it can warm to room temperature. Measure the ingredients into your machine's loaf pan in the order listed. Be sure NOT to let the yeast touch the water. (By the way, I use bread machine yeast but I'm pretty sure regular yeast works too!). Set it to "grain" and press start (so it should say 4:10 on the little screen). When finished, remove from the machine, pull out the paddle if it's stuck in, and cover with a tea towel (to keep the crust soft) on a cooling rack. Let the loaf cool at least 20 minutes before slicing. It should stay fresh 4-5 days in normal weather. We usually slice and freeze a portion of the loaf and it defrosts beautifully. Also makes lovely breadcrumbs!
- Pour the hot water over the raisins and cinnamon. Let stand for 10 minutes, then strain, and set aside raisins. - In a food processor, process until smooth the applesauce, peanut butter, vanilla extract, honey, canola oil, and ground flax seed. - With the motor running, slowly add the garbanzo beans, drained raisins, instant oatmeal, and coconut. Process until the mixture is smooth or to your desired consistency*. - Chill in the refrigerator for at east 2-3 hours, over night is best. *if you want the consistency a bit smoother, consider adding some of the water from the soaked raising. ** As a good substitution, i use "Naturally More Peanut Butter" it's a natural PB made with flax seeds- if you use this, omit the flax completely.
Place roast in crock pot. In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast. Sprinkle with Lipton Onion Soup mix and steak seasoning. Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
Place all but rice into a 4 qt slow cooker. Cook, covered at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Note: Willie adds 2T baking soda into the pot just before it is done to reduce the gas in the beans, but be careful that you don't overflow the pot like my DH did.
Preheat oven to 400° F. Put cut vegetables into a bowl and add 11/2 tbsp olive oil, 1/2 tsp herbs and salt and pepper. Rub all over vegetables. Place veggies on a sheet pan. Add chicken thighs to the same bowl. Drizzle with 11/2 tbsp olive oil, 1/2 tsp herbs and salt and pepper. Rub all over chicken. Place chicken on pan. Roast for about 30-35 minutes or until chicken is done. If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.