HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. That's it! You're done. (Juniperwoman's Note: If you like, you can use a slotted spoon to remove cinnamon, cloves, and lemon slices, but we just left them in because they looked so festive! If you do remove the lemon slices, you could float individual slices in each serving cup.).
In a bowl, combine oil, vinegar, onion, rosemary, and 1/4 teaspoons salt. Add fish. Marinate 1 hour at room temperature, turning once. Remove fish, reserving marinade. Grill fish, 5 to 7 minutes per side, brushing often with marinade. Enjoy!
Make a light brown roux with oil and flour. Add onions, garlic, and bell pepper. Let simmer a few minutes. Add tomatoes and cook for 5 minutes. Add to this mixture 3 cans of corn and chicken broth. Cook slowly for 1 hour. In a separate skillet, fry the shrimp in butter. After the shrimp turn pink, add to the soup mixture. Cook for 1/2 hour. Add green onions, parsley, Tabasco sauce, salt and pepper to taste. Serve with crusty bread and a salad and ENJOY!
Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water. Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside. While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside. To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined. Preheat the oven to 400 degrees. For the Lasagna Assembly: Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over. Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes. Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.
Drop almonds and cashewnuts in 2 separate pans of boiling water. Boil for 30 minutes and drain. Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts. Whiz until they form a paste. Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord. Wash and pat dry. Crumble saffron into warm milk. Leave to infuse. Remove the tiny black cardamom seeds and grind to a fine powder. Set aside. Heat the ghee in a wide pan over medium-high flame. Saute the onions until golden and the oil starts to separate from them. Add chillies and ginger. Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan. Add the prawns and 2 tbsps. of cold water. Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency. Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked. Finally, add the cream and once hot transfer to a serving dish. Sprinkle with cardamom powder and fresh green corriander leaves. Serve hot with steamed Basmati white rice.
wash chicken and pat dry. Sprinkle cavity generously with salt and pepper and parsley. Place in crock pot and dot with butter. Sprinkle with spices. Cook on high for one hour, then low 8 hours.
Whisk all dressing ingredients together and season with salt and pepper. Prepare four large bowls. Divide the shredded lettuce in the bowls. Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge. Pass the dressing on the side. Delicious!
Preheat oven to 400. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar, whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside. Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes. Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet, drizzle with remaining sauce and serve.
Coat bottom of a 13x9" baking dish with half of the olive oil. Cut mushrooms into halves and place in dish. Cut onions into rings and spread them over mushrooms. Give the contents of pan a good sprinkle of cajun seasoning. Top with the fillets in a single layer (some overlap won't hurt). Drizzle them with remaining oil and give the whole thing another shake of cajun spice. Bake in 400 degree oven 15-20 minutes or until bubbly. I usually use a little more olive oil because the juice is great for dipping.
Heat heavy-bottomed pan over medium high heat. Add olive oil and crushed red pepper flakes and cook for 10 seconds. Add beef, onions, garlic, and seasonings. Brown for 5 minutes. Add mushrooms and cook 5 minutes more. Add wine and reduce for 1 minute. Add broth and tomatoes and reduce heat to low. Simmer 5 to 10 minues to combine flavors. Toss pasta with sauce.
Score ham. Place ham in a large sealable plastic bag and pour bourbon over ham. Marinate for 2 to 3 hours (I have left it marinating overnight with excellent results). Pour off bourbon, reserving for later, and bake ham at 325 degrees for 2 hours. Melt butter. Stir in reserved bourbon marinade, maple syrup, brown sugar and chopped pecans. Bring to a boil. Pour glaze over ham and brush with a pastry brush. Decorate with pecan halves and bake for an additional 15 to 20 minutes.
Combine the pork, onion, saltines, milk, eggs, salt, and pepper in a large bowl. Use your hands to mix well together. Lightly brush a large, nonstick skillet with vegetable oil. Heat on medium high heat. Divide the pork mixture into 8 equal portions. Working in batches, drop them from a spoon into the hot pan, spacing them evenly. Pat down with the back of a spoon to form into patties. Cook each patty, turning once, for 4 to 5 minutes per side, until golden brown. Serve the burgers hot with a dollop of dijon mustard.
Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses into a large bowl and blend thoroughly. Pour into a sprayed 9x9 casserole dish. Place on center rack in oven. Bake 10 minutes. Garnish with diced tomatoes and parsley in center of dish. Serve with toasted bread rounds.
Cut tomatoes into thick slices. Put aside. Mix flour, salt and pepper in shallow dish for coating. Heat butter and olive oil in pan, until it's hot enough to fry inches. Pre-heat oven to warm setting. (Lowest setting). Coat tomato slices in flour mixture. Place in pan until gloden brown. Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).
I also like to add a couple of sprinkles of Cumin. It adds a really nice flavour. Honey is also optional, if the lime is really tart, you may want to add a small teaspoon of honey. Cube the melons, mango, and red pepper. Quarter the cherry tomatoes. Slice the red onion into very thin rounds. Combine in a bowl. Sprinkle with 1/2 tsp. garlic salt, or mix in pulversized garlic. Add the lime juice. Chop and add the cilantro leaves. Sprinkle with black pepper, cayenne, salt, and cumin. Mix together. (At this point the smell is heavenly). Garnish with a few thin slices of star fruit. (For me this is purely an aesthetic thing). If it is too sour, add a bit of sugar or honey.
Make a small cut in the middle of each marshmallow. Press the licorice candy into the cut. Insert the lollipop stick into the side of each marshmallow. Combine the milk and hot cocoa mix in a saucepan over medium heat. Stir in the chocolate chips and stir until melted and heated through. Fill mugs with hot cocoa mixture. Float two eyeballs in each mug. Serve hot.
Preheat oven to 425°; generously coat a 13 x 9 inch baking dish with butter. Place on a baking sheet. Sprinkle apples on the bottom of the dish and then mix with the butter and 2 tablespoons sugar until nicely coated. Bake for 20 minutes, stirring occasionally so that the apples cook evenly; remove from the oven. Meanwhile, combine the flour, baking powder, salt, and cinnamon on a large sheet of waxed paper. In a large bowl or in a blender, beat the eggs with the 3/4 cup sugar for 1 minute, or until blended. Beat in the dry ingredients alternately with the half and half. Add in the vanilla and mix to combine. Pour the batter evenly over the apples; sprinkle with the remaining 2 tablespoons sugar. Bake for about 30 minutes, or until puffed and golden brown. Sprinkle with powdered sugar. Serve immediately.
Melt margarine in microwave medium bowl. Add eggs. Add milk. Whisk all together. Add flour, salt, lemon juice and sugar or Splenda. Gently stir with a spoon until mixed. There will be small lumps. Spray each muffin cup with Pam. Fill each muffin cup 1/2 to 3/4 full. Put in oven. Turn on oven to 450°F. Note: If you use Splenda individual packets you will have 8 to 10, if you use powdered sugar you will have more batter, 12 or more. Bake for 30 to 35 minutes. The popovers should be between light brown and dark brown. Will be soft and fluffy inside, with a nice small & large holes to add lemon sugar butter inside. Note: If you use Splenda packets you will have less batter, 8 to 10. If you use powdered sugar you will have more batter, 12 or more.
Break graham cracker in half. Spread Nutella on half. Spread marshmallow creme on the other half. Put together like a sandwich and enjoy! Makes 4 sandwiches.
Note: This recipe is to taste. Please increase or decrease any of the ingredients according to your palate. Also, use a hand food chopper to dice carrots and pickles (such as Pampered Chef's). Use the hand chopper to finely chop the carrots and pickles. Place in a medium sized bowl. Drain the tuna and remove from can. Either flake tuna with a fork or chop with the food chopper. Add to bowl. Add ground mustard and paprka. Combine all ingredients. To tuna mixture, add one tablespoon of both Miracle Whip and Sour Cream. Combine and add remaining Miracle Whip and Sour Cream if needed to attain your preferred consistency. Taste mixture and add any additional spices that suit your palate.
Place ham in roaster; insert meat thermometer. Place pan on supporting pan. Roast in 325 degree oven for 1 1/2 to 2 1/2 hrs or till meat thermometer registers 140 degrees. Prepare the glaze by combining preserves, brown sugar, mustard, soy sauce, and lemon juice. At the last 30 minute of cook time, score the top of the ham. Continue baking; basting occasionally.
Mix dry ingredients, and pour into Mason Jar (or other Salad Dressing container). Combine with oil and vinegar, shake well, and refrigerate for at least 1 hour prior to serving.
Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl. Remove the oysters from the pan and refrigerate until needed. In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low. Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary. You will also remove the shrimp from the pan and refrigerate along with the oysters until needed. Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns. Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil. Cover and simmer on low heat until all the liquid has been absorbed. Add the oysters and shrimps back into the rice and heat thru, stirring gently. Garnish with the minced parsley.
Saute garlic in olive oil until lightly browned. Discard garlic if you like. Arrange baguette slices on a baking sheet. Brush slices with olive oil. Assemble crostini, with ham first then cheese. Cook under broiler until until cheese is melted and ham is warm. Watch carefully! Serve.
Toss together apples, lettuce, tuna, and grapes. Set aside. Combine Miracle Whip, lemon juice, and salt. Toss dressing with tuna mixture.
In blender, combine strawberries, lemonade and chopped mint. Blend until smooth. Add ice; blend until smooth. Pour into glass. Top with 1/4 cup sparkling water; mix. Garnish glass with strawberry and mint sprig. Serve with straws.
Place the candy canes in a food processor or blender and grind to a fine powder. Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees. Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest. Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center. Once cupcakes are removed from oven cool them completely. While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting. Frost cooled cupcakes and enjoy, or store in an airtight container.
Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees. In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.
For Cookies: Preheat oven to 375 degrees. Combine flour, cocoa, salt and baking soda; mix well and set aside. Cream together brown sugar, shortening, water and vanilla until light and fluffy. Add eggs and continue beating for 2 minutes. Stir in flour mixture until just mixed and then add chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Do not overbake. Cool for 2 minutes on baking sheet then transfer cookies to wire rack to cool completely. Frost cooled cookies. For Frosting: Combine evaporated milk, sugar, butter and egg yolks in medium saucepan and stir over medium heat until thickened. Remove pan from heat and stir in vanilla, pecans and coconut. Allow to cool slightly and frost cooled cookies.
In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool. heat the oil add the boiled chana lentils with water and milk powder. When it starts boiling add the sugar. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency. Garnish with almonds.
Saute onion and garlic in oil. Add lamb and pork. Saute 5 minutes until cooked though. Combine everything in a small deep oven safe dish. Bake uncovered 350 30 minutes. HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water. If you liked it or hated it please let me know -- .
Combine the seasoning mix ingredients throughly in a small bowl. Makes 3 tablespoons plus 3/4 teaspoon. Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes. Add the sesame seeds and the remaining seasoning mix. Stir well and cook 2 minutes. Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3-5 minutes. Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat. Reduce the heat to low and simmer 12 minutes. Remove from heat and let the skillet sit, covered for 8 minutes. This is a great side dish to accompany almost any kind of meat, poultry or fish.
Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge. Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.
Preheat oven to 400°F. In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed; set aside. Drain pineapple, reserving 1/4 cup of the juice. Add pineapple chunks and remaining juice to a microwave-safe bowl. Stir in cornstarch and 1/4 teaspoon of reserved spice mixture; set aside. Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved 1/4 cup of pineapple juice. Layer halibut on top and baste with mixture in pan. Bake for 10 minutes, or until fish flakes easily. While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes, or until sauce boils and thickens. Serve alongside or poured over halibut.
Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper. Heat oil in the paella pan or cast iron 12 inch frying pan. Add garlic and onion and cook until soft, then remove. Brown chicken, adding oil as needed, until about 75% done, then remove.Scrape bottom of pan, add more oil, add rice, and cook until translucent. Add boiling broth, cook at medium for 5 minutes. DO NOT STIR. Reduce heat, arrange chicken, red pepper, mussels, chorizo, and any optional ingredients, and cook 15 minutes. Cover, continue cooking on very low, about 5 more minutes. You may need to move the pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty. Let stand about 5 minutes, discard shellfish that do not open.
Preheat the oven to 200°C. Score the inner pork belly with a sharp knife. Rub the meat with 30g of coarse salt and the five-spice powder. Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting. Rub the remaining coarse salt on the skin of the pork belly. Roast the pork for 45 minutes to an hour. Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle. Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part. Return to oven and continue roasting till done.
Mix together coffee and sugar, freeze 3 hours in ice cube trays. Once frozen, blend coffee cubes and milk in blender until smooth. Serve immediately.
Pour shortening into a hot skillet. Add the pork steak and seer quickly. Add onion and fry for 5 minutes. Add celery, salt, pepper and hot water. Cover and cook for 5 minutes. Add drained, LaChoy bean sprouts. Mix thoroughly and heat to a boiling point. Add flavoring and thickening ingredients. Stir lightly and cook 5 minutes. Can be served over LaChoy chow mein noodles, or over rice.
Soak raisins in hot water for 15 minutes until soft, then drain and chop. Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through. Toss with hot pasta and garnish with cheese.
In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour. Preheat grill for high heat. Brush grill lightly with oil to prevent sticking. Place steak tips on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.
Soak cellophane noodles according to package directions, then chill. Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter. Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season with salt and pepper. Toss to combine and serve.
Preheat oven to 450°. Place prepared pizza crust on a baking sheet. In a large skillet, heat olive oil and saute onion for 5-8 minutes or until tender. Add sliced garlic, if using, and cook 1 more minute. Spread onions and garlic evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese. Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza. Return to oven and bake for 5-7 minutes more, or until tomatoes are hot and cheese has melted. Sprinkle parsley over top. Cut into wedges with a pizza cutter and serve!
Heat Olive Oil over medium heat. Add garlic onion, bell pepper and carrots (saute 2 minutes). Add pork, paprika, sugar, cumin& cayenne pepper (salt& pepper to taste). Brown pork on all sides. Add chicken stock, scaping the bottom of pan to deglaze it. Add peanut butter and bring to boil (stirring constantly). Reduce heat and simmer for 25 minutes. serve with rice.
Mix canola oil and dressing mix together. In a large bowl, pour oil and dressing mix over the crackers and stir until well coated. Transfer crackers to an air-tight container. (I use a ziplock bag.).
Mix the Jell-o, water, sugar, and cornstarch together in a small saucepan. Bring to a rolling boil. Pour into a pitcher and let cool until syrup thickens slightly. Pour over pancakes while still warm.
season chicken with salt, pepper, garlic powder (whatever seasoning you like) cube and cook until no longer pink. set aside in a bowl put diced celery, diced onion, miracle whip, milk, salt and pepper. mix well. add all but about 1/2c. of the shredded cheese. stir in cooked chicken~mix well. stir in croutons, also reserving about 1/2c. in a casserole dish or roaster with lid, pour in chicken mixture. top with reserved croutons and cheese. bake at 350* for 40 minutes.