HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes. Place a bowl under a colander and drain the cherries. Return the drained juices to the pot and let reduce for about 10 minutes. (Don't worry if the end result is jelly-esque.) Set aside. Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir. Turn off the heat and add the cherries, mixing well so they coat in the seasonings. In a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. Then, build your first layer of basmati rice. Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice. Repeat with another layer of rice and the remainder of your cherries. Finish with the last layer of rice. With the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer. Cover and cook on high for 10 minutes. Meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. Pour this over the rice. Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour. Serve with slivered pistachios on top.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm. Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks with sauce.
Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg, and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into a greased 2-quart casserole dish. Mix vanilla and milk; pour evenly over apple mixture. Bake at 350 degrees Fahrenheit for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Preheat oven to 350°F. Pound chicken breasts until uniformly 1/4" thick. I like to put the breasts in a zipper bag and pound them with my rolling pin! Spread half the salsa over each breast, then top with grated cheddar. Carefully roll up each breast with the salsa and cheddar inside, starting at a narrow edge. Coat each breast in bread crumbs. Place on a baking sheet (foil-lined, if you like) with the seam down. Bake for about 30 minutes, or until chicken is cooked through. Optional: Top each breast with a little extra cheese and bake for a further 5 minutes.
In a skillet, add water, steak, garlic, lemon juice, soy sauce, pepper, and MSG. Bring to a boil and mix well. Reduce heat and simmer for about 30 - 45 minutes until the liquid reduces my half. Add the vegetables if using and cook until tender. Add the cornstarch and water mixture and cook until the liquid thickens to the consistency of a thin gravy. Serve with fresh jasmine rice.
Set vanilla ice cream out to soften slightly. Spread carmel topping in the bottom of oreo cookie crust. Spread partially thawed vanilla ice cream over carmel topping. Put in freezer until firm; about 1-2 hours. Remove and drizzle hot fudge topping over top. If desired sprinkle with nuts and a dollop of whipped topping. Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Combine all ingredients except mussels. Mix well and refrigerate 20 minutes. Put mussels in a hot saute pan, add ginger mix, toss and cover. Cook until the mussels open (about 3-5 minutes). serve immediately.
In a large resealable plastic bag, combine lemon juice, butter, and Worcestershire sauce. Add the fish and seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally. Coat grill rack with cooking spray before starting the grill. Drain and discard the marinade. Sprinkle the fish with salt and lemon-pepper. Grill, covered, over medium heat for 4 to 6 minutes on each side or until fish flakes easily with a fork.
Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes. In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.
Bring canned broth to a low boil in a saucepan. Put cornstarch in a DRY container with a tight fitting lid. Add COLD water and shake until completely dissolved. Whisk into hot broth and cook just until the gravy is the desired consistency. Now you have a smooth base and can add herbs, a splash of wine, some worcestershire or whatever you may wish to add or just serve as is. I always dress it up with something even if it is just a little poultry seasoning for a poultry broth or some worcestershire for beef gravy.
Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Saute onion and garlic in bacon drippings. add flour, Lawry's Seasoned Salt and pepper. Blend thoroughly. Slowly add milk, stirring constantly. until thickened. Add spinach and bacon; heat thoroughly. For a healthier, but still very tasty version I microwaved the bacon wrapped in paper towels and used 1 tbs Smart Choice oil to saute.
Beat cream cheese and sugar until fluffy. Halve 9 cherries and chop up the rest. Set aside the halved cherries and 18 oranges for garnishment. Add pineapple, chopped cherries, and pecans to cream cheese mixture. Fold in whipped topping and remaining oranges. Line muffin cups with paper or foil cups. Sppon fruit mixture into cups and garnish with reserved cherries and oranges. Freeze until firm. This looks pretty if you add a sprig of mint on each cup.
Bring stock, wine and lemon juice to the boil, add the octopus and simmer gently until octopus is tender. Drain and cool. Mix all marinade ingredients together. Pour over cooked octopus and let stand for at least three hours or preferably overnight. Heat barbecue or char grill till very hot and quickly sear the octopus until crispy. Serving Suggestion: Serve with wedges of lemon.
Brown ground beef in a skillet, drain fat off. In a 5 quart pot, saute onion, celery, and green pepper until tender. Add ground beef back in pot and add tomatoes with puree. Add water. Add seasonings chili pepper and garlic power, onion power, salt and pepper. Cook 2 hours until heated though. Add mushrooms and kidney beans the last 30 minutes of cooking and heat though. Serve. Notes: You can add hot peppers to the chili if you want to, he does. You can also add crushed tomatoes without puree, it will be more like a soup. My husband just uses crushed tomatoes with juice. This above is more thicker but still good.
In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and saute until tender. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Mix sugar and water and bring to a slight boil for a few minutes. Remove from heat and allow to cool. Add Sake to the mixture a small bit at a time until the desired sweetness is achieved. True Hon-Mirin is very expensive and difficult to obtain outside of Japan. While this shortcut does not have the full flavor and complexity of a true Hon-Mirin, it is an adequate substitute when used as a sweetener in certian Japanese sauces such as teriyaki.
Cook chicken breast until tender. Cut into bite size pieces. Prepare Stove Top according to directions on box. In a separate pan, mix soup, milk, and melted cheese. Mix ingredients together. Bake 20 minutes at 350 in a 9 x 13 inch greased pan.
Preheat oven to 325F. In a large mixing bowl, beat egg yolks; adding sugar gradually. Add butter. Sift dry ingredients and add alternately with milk; mix. Add vanilla and mix. Fold in beaten egg whites. Pour batter into greased and floured 10X16-inch jelly roll pan. Bake for 15 to 20 minutes. DO NOT over bake as it will not roll. Turn out onto a clean dish towel sprinkled thickly with powdered sugar. Trim off all edges with a knife. Roll the cake in a towel and let stand a few minutes. While you let the cake, prepare the filling. Put ricotta cheese through a sieve to remove all lumps. Add cream, sugar, cinnamon and liqueur and beat until smooth. Fold in candied fruit, nuts and chocolate chips. Unroll the towel and spread with filling. Reroll and refrigerate for 4 hours to"ripen". Slice when ready to serve, sprinkle with powdered sugar.
In a large pan heat oil and saute onions, pepper, mushrooms and garlic. Till no liquid remains.Remove and cool. Season beef with salt and pepper to taste. I the same hot pan, brown tenderloin on all sides about 5-8 minutes. Remove and let rest until completely cooled. Sprinkle beef with thyme and parsley. On plastic wrap place prosciutto so it would cover the beef. You`ll have to place the meat and estimate how much will be needed. Because ever piece is different in thickness and length so do your best to make it fit. Squeeze any liquid from the veggies and save for a soup or gravy.You can process in a food processor if a paste like consistency is desired. Place the veggies over the sliced prosciutto. spreading thin over all. Place the beef on the veggies. Using the plastic wrap roll the sliced prosciutto over the beef to enclose. As in a jelly roll style. Wrapping with the plastic wrap. Refrigerate to chill for 1 hour. Preheat oven to 425. Roll out the puff pastry large enough to wrap the prepared tender loin. Pinching seams to enclose. brush with egg-wash and score dough. Sprinkle with coarse salt and pepper. Can be prepared up to 3 hours at this point and kept chilled. Place on a greased pan and bake till it registered to 120-130 rare. 130-135 medium rear. baking time will be about 20-30 minutes. Remove from oven and let rest 10 minutes. Slice thick not to thin.
Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened. Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender. Stir in a few grinds of pepper and soy sauce to taste.
Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside. In a large pot or wok, preheat the oil to 360 degrees F. In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat). Dip the chicken into the batter, shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels. Plum Sauce:. In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil. Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes. Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature. Gingered Stir-Fried Vegetables:. In a bowl, combine the soy sauce, sesame oil and sugar, and set aside. In a large skillet or wok, heat the vegetable oil over high heat. Add the ginger and cook, stirring, until aromatic, about 30 seconds. Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes. Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes. Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring. Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.
Pre-heat oven to 350 degrees. Heat small skillet on medium-high temperature. While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces. Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel. Slice white and light green parts of scallions, set aside . Lightly beat eggs until just blended. Spray four cupcake holes with non-stick spray. Line each greased cupcake hole with enough hash browns to coat all sides. Sprinkle scallion and bacon evenly into each greased and lined cupcake hole. Pour egg mixture into each, filling the rest of the hash brown basket. Sprinkle the cheese evenly amongst each filled cupcake hole. Bake for 15-18 Minutes until cheese is slightly browned and just bubbling. Serve & Enjoy!
Preheat over to 350 degrees. In an 8x8 casserole dish, spread uncooked instant brown rice on bottom. Add 1/2 of the zucchini slices in a layer on top of the rice, then layer the sliced mushrooms on top of that. Spread 1/2 Cup of tomato sauce over the mushroom layer. Add remaining layers of: zucchini slices, onion slices, and tomato slices. In a medium bowl, mix remaining 1/2 Cup tomato sauce with the cottage cheese, shredded mozarella, and all dry ingredients. Mix well, then spread in a layer on top of the casserole. Place in 350 degree oven and bake uncovered for 45 minutes. (If you're adding extra shredded cheese, I would put that on when there's about 15 to 20 more minutes to cook.).
Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon. Add rice and stir for 1 minute. Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently. Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer. Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper. Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.
Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes). Crush with mortar& pestle or in a blender. Mix in remaining ingredients. Store in a bottle in the fridge.
For the Tart Shell:. In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces. Drizzle in chilled water until dough is thick or holds together when pushing together with fingers. Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan. Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper. Let tart shell rest at room temperature until ready to fill. For the Filling:. Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together. Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel. Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles. Allow to cool, slice and top with berries if desired.
Preheat oven to 350 degrees. Cream butter and sugars, add egg and vanilla, the beat together. Add Pamela's mix, chocolate chips, and nuts (if using) and mix thoroughly. Place scoops of dough (1 TBSP scoop) on a lightly greased cookie sheet. Flatten with a spatula. Bake for 12-15 minutes, or until edges begin to brown. Let cookies cool slightly and then EAT!
To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate 2-3 hours. To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl. Mix and set aside. To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well. Cover and refrigerate until ready to serve. Preheat broiler with rack placed 4 to 5 inches from heating element. Place lamb, meat side up, in a foil-lined baking pan. Broil lamb, meat side up, for 10 to 12 minutes. Turn, brush with glaze, and broil for 5 to 7 minutes more. Turn meat again, brush with glaze, and broil for 3 to 4 minutes more. Slice rack between ribs. Serve with rice and salsa and garnish with mint leaves.
Heat oven to 350°F. Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners. Whisk flour and cocoa powder in a small bowl until blended; set aside. In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended. Add egg and vanilla; beat 2 minutes or until fluffy. Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended. Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake. Top with a cherry and another square of chocolate. Bake 18 to 20 minutes until a pick inserted off center comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center). Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth. Reduce speed to low; beat in confectioners' sugar. Refriger-ate 15 minutes or until firm enough to spread. Frost cupcakes. To garnish: Top each cupcake with 1 or 2 cherries. Melt chocolate bar and scrape into a ziptop bag. Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes. Cover and refrigerate until serving or up to 1 day.
In a medium saucepan, bring 3 cups of water to a boil. Add the peeled and cut potatoes to pan and cook for 5 minutes. Drain and set aside. In the meantime, cook the sausage pieces over medium heat in a medium size pan(has to be heat resistant, including handle) for 8 minutes. Remove from pan and set aside. Do not drain pan! Add shallot to pan and cook for 3 minutes, stirring occassionally with wooden spoon, scraping sides and bottom of pan. Add potatos and sausage back to pan and heat for 2 minutes. In the meantime, while the sausage and potatoes are heating, whisk eggs, salt, pepper, parsley and milk in a medium bowl for 30 seconds. Add mixture to pan after sausage and potato mixture are finished heating. Cook for 3 minutes, scraping only sides of pan. Let cook for an additional 6 minutes on low flame without disrupting the mixture. Put oven on and set to Broil. Add cheese to top of mixture and place in oven on top rack and broil for 2 minutes. Remove from oven with oven mitts and let stand for 5 minutes to cool. Serve while hot.
Heat oil and butter in large pan. Add spinach, garlic, dill, and pepper, and cook three minutes over medium heat. Add hot cooked rice, lemon, and feta cheese. Heat through.
Preheat oven to 350 degrees F. Mix salt, pepper, garlic powder, flour, oregano, and parsley in a ziploc bag. Add chicken and shake to coat. Add potatoes and toss to mix. Grease cassarole dish and put in chicken and potatoes. Mix yogurt, cream, milk, and mayo in a bowl. Pour over chicken and potatoes. Bake for 60 minutes, stirring every 15 minutes. Dish is done when potatoes are tender.
Mix corn flakes and 1/4 melted butter, set aside. Mix remaining ingredients thoroughly. Spread potato mixture evenly in 13x9 inch greased dish. Spread corn flake mixture over potato mixture. Bake at 350°F for 45 minutes.
Mix the frozen peas with the mayonnaise and paprika, stir to combine. Add the cheese and green onions and stir until the cheese and onions are coated with the mayonnaise. Garnish with a sprinkle of paprika and enjoy.
Preheat oven to 325 degrees farenheit. Combine cracker crumbs, brown sugar, butter, and vanilla. Mix well and press into bottom and sides of ungreased 9 inch pie plate; set aside. In a large bowl, combine all remaining ingredients except cinnamon and mix well. Pour into prepared crust. Bake 45-50 mins or until almost firm. Sprinkle cooled cheesecake with cinnamon. Serve immediately or store tightly covered in refrigerator.
Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F for 1 hour or until done. Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp. Combine potato pulp and next 6 ingredients; mix well. Stuff shells with potato mixture; sprinkle with cheese and paprika. Place in a shallow baking dish; bake at 375°F for 15 to 20 minutes or until thoroughly heated. Yield: 2 servings. Southern Living.
Preheat oven to 350' F. Line a baking tray with parchment paper. Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool. Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate. Cookies will keep up to a week in airtight container.
Core and slice apples,. place in Crockette. Add the remaining ingredients; mix thoroughly; cover and cook for 8 to 10 hours. Serve with toppings of your choice.
Place lentils, bay leaves and 2 tbsp of olive oil in a saucepan. Cover with water and bring to a boil; simmer for 20 minutes or until lentils are cooked. Drain in a colander and allow to cool. Place in a serving bowl, add orange juice and remaining 6 tbsp olive oil, and season with salt and pepper. Stir mixture well to combine and marinate for 30 minutes in the refrigerator. Just before serving, mix in the sliced onion and orange segments.
Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool. In a saute pan over medium heat, add oil and leeks and saute until tender, about 5 minutes. Add zucchini and red pepper and saute 5 minutes more. Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve.
Cook pasta according to package directions. Drain and set aside. Melt butter in saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute or until mixture is smooth. Increase heat to medium; gradually whisk in 2 cups milk, and cook, whisking constantly, 5 minutes or until mixture is thickened and bubbly. Stir in cheese, stirring until cheese is melted. Remove pan from heat. Stir pasta, and ground black pepper into cheese mixture; spoon into a lightly greased 13 x 9 inch baking dish. Spread crushed Cheez-it crackers on top. Bake uncovered at 375°F for 30 minutes or until thoroughly heated.
Combine flour, sugar, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Lightly toss 1 cup crumb mixture with yams and cranberries. Arrange in a 1 1/2 quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned. Add shrimp and saute about 5 minutes. Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes. Serve alone as an elegant appetizer, or over angel hair pasta as an entree.