HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice. When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat, and serve sauce separately.
Note: If you prefer, the potatoes can be boiled first in their skin then peeled. Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes. Drain. Place the potatoes back in the pot and using a fork, mash the potatoes. Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last. Did you notice what happened? The citric acid in the lemon juice "bleached" some areas of the potatoes a "lighter and brighter" shade of purple! Nifty, huh?! This concludes this week's science experiment.
1. Mash bananas. 2. Mix sugar and all wet ingredients in to the bananas; coconut oil may need to be heated slightly to get it to liquid state before mixing. 3. Mix the flour, soda, and salt in with the wet mixture, just until combined. 4. Pour into greased loaf or cupcake pans (or use liners) and bake at 350 degrees for one hour (loaves) or 25 minutes (cupcakes). Check for doneness and adjust cooking times as necessary; everyone's oven is a bit different. This bread is even better with any of these added: a bit of cinnamon, semisweet chocolate chips, pecans or walnuts, or cream cheese frosting.
Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes. Remove peaches from syrup, and put peaches in a bowl. Stir the torn mint leaves into syrup and simmer 1 minute. Pour the hot syrup over the peaches. Cool and refrigerate several hours. To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.
Cover bottom of very large skillet with olive oil. Slice the onions 1/8 of an inch thick & place into skillet. Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry. Saute on low heat & covered about 2 1/2 to 3 hours. Cut liver into 1 1/2 to 2 inch cubes. Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper. Shake the bag to fully coat all of the liver. In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT! Place the liver into the extremely hot oil & sear the liver on both sides. Add a little more salt, pepper & curry if needed. Add the liver & onions together & fold & serve. This could be served, if desired, over either rice, coos coos, polenta or pasta. Potatoes are only recommended as a side dish.
Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside. Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute. Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch. When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving. Serve with steamed rice, cilantro, fresh Thai basil and chilis.
Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes. Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries. Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers. VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.
Drain the fruit cocktail, macapuno and coconut gel well, set aside. With the back of a spoon blend the cream cheese with 1/2 can of condensed milk and mix until smooth. You can use more condensed milk and/or cream cheese if desired. In a large bowl, combine all ingredients together. Chill for 30min-1hr or freeze. Enjoy!
Cut each flour tortilla into 8 wedges. Coat one side of tortilla wedges with cooking spray; sprinkle garlic salt over the top. Arrange tortilla wedges on parchment-lined baking sheet. Bake in 350 degree Fahrenheit oven until crispy, about 10 minutes.
Beat together the butter and velveeta until well blended and creamy. Add the flour, baking powder and brown sugar, blending until crumbly. Measure 1 1/2 cups into an ungreased 8 inch square pan, and press inches. Stir the apple jelly over low heat until easy to spread, then spread it over the crumb base. Sprinkle remaining crumb mixture over top evenly. Bake at 350*f for 25 minutes.
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside. Lay a jalapeno on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside. Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Preheat oven to 350°F Lightly grease 2 baking sheets. Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth. Beat in the vinegar, egg, baking soda and baking powder until well combined. Stir in the flours until well combined. Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily. Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much. Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center. Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.
Preheat oven to 350 degrees. Put all ingredients in blender. Blend the heck out of it. Pour into 9" buttered pan. Sprinkle with nutmeg and colored sprinkles if you'd like. Bake for 30 minutes or until set. To really gild the lily, serve with a dollop of Cool Whip or whipped cream. Thanks, Mom!
Combine all ingredients and whisk well. Add more coffee for a thinner pouring consistency. This makes enough to frost two butter rings.
Combine cabbages,apples,carrots,bell peppers and red onion in large bowl. Blend mayonnaise,1/4 Celsius walnuts,creme fraiche,dill,mustard, honey,vinegar and pepper in processor until smooth; toss with cabbage mixture. Cover and refrigerate at least 2 and up to 8 hours. Just before serving, sprinkle slaw with remaining walnuts and garnish with green onions.
ITALIAN-SEASONED MUSHROOM TOPPING: In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients. Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours. In a small skillet, melt the butter over a medium-high flame. Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Serve hot over hamburger patties. Enough for 6 hamburger patties. BROILED ONION TOPPING: In a small skillet, melt the butter over a medium-high flame. Add the onions; cook and stir until tender and translucent. Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute). Enough for 6 hamburger patties. SWEET & TANGY GRILLED ONIONS: Slowly whisk the vinegar, honey, parsley and thyme in a small saucepot over medium heat for 5 minutes, or until the honey melts. Let cool; add the remaining ingredients. Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT. Once the grill is ready, set the onion disks over the hottest part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides. Move the onions to the cooler part of the grill. Generously coat with the honey-vinegar mixture, for 10 to 15 minutes, or until the onions are tender. Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately. Enough for 4-6 patties. TERIYAKII-SESAME BUTTER: Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice. Enough for 4 hamburger patties. COOK'S TIP: How to Toast Sesame Seeds: Spread on to an un-greased shallow baking pan. Bake at 350F until golden brown (5-8 minutes). DILL-MUSTARD BUTTER: Mix all ingredients; spoon onto HOT hamburger patties. Enough for 6 hamburger patties.
Combine beef and sausage, mix well. Form six burger patties out of the meat mixture. Place in the refrigerator until chilled. Grill patties to well done, 170°F.(There's pork in there!). Near the end of grilling, top each patty with a slice of provolone and a slice of cheddar to melt. Toast buns. Assemble burgers: bottom bun, bbq sauce, burger, bacon, ranch dressing, top bun.
Put all the ingredients into a bowl. Using a large fork or spoon, mash the ingredients together. (Alternatively, a blender can be used.). When it's mashed enough so you can mold the mix into patties without it falling apart, do so! I made patties about the size of my palm, but they can be any size you want. Heat up a frying pan with some olive oil in it. You might need to add more or less depending on the size of the pan, and how many patties you've made. Carefully place the patties into the pan. Heat them for about 3 minutes, or until they're brown on the bottom. Flip them over, and go for 3 minutes again. When they're done, take them off carefully with a spatula! Serve them up with some mozzarella cheese on whole-wheat bread. I think they taste best after microwaved for 30 seconds.
Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth. Add sugar and beat until light and creamy, about 5 minutes.
Take an 8 ounce cup or jar and add the ketchup, mustard, horseradish, Worchestershire sauce, salt, and pepper. This should fill the cup. If not, add more ketchup. Stir thoroughly untill all ingredients are completely mixed. You now have the basic spices. Place the beef in a flat bottom aluminum kettle. Put the seasoning you just made into the kettle on top of the beef. Fill the same cup or jar with warm water, rinsing it around to get all the fine seasoning out and pour it into the kettle. Next, fill the jar with finely ground yellow onions and empty into the kettle. Add the heaping teaspoon of Accent. Take a wooden spoon to stir and mix all the ingredients in the kettle thoroughly. Put the kettle on your stove over a low flame and stir constantly with the wooden spoon for about 15 minutes or until the meat is broken apart finely. Increase the heat to medium and let the mixture come to a boil. Let boil for 25 minutes. Stir with the wooden spoon every few minutes to assure that it doesn't stick to the bottom of the kettle and to avoid lumps. Usee a regular metal straining spoon to portion out the meat. Serve on buns.
Drain the canned beets and reserve 2/3 cup of the juice. In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using). Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened. Mix in the butter until melted, then add/mix in the sliced beets. Season with black pepper. Delicious!
Bring the water to a boil in a large pot. Then, while constantly whisking, add the corn meal in a slow stream - this will prevent lumps. Reduce to low heat then continue whisking the mamaliga frequently for about 30-40 minutes, till the mamaliga starts pulling away from the pot's sides. Add the crumbled feta and cottage cheese, sprinkle the chopped parsley on top and you are done!
Preheat oven to 325 degrees. Prepare a 9x13 pan with cooking spray and flour. In a mixing bowl, combine baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow cream. Mix dry ingredients with wet ingredients. Bake for 18 minutes.
Preheat oven to 450 degrees Fahrenheit. Spread chicken legs in large roasting pan. Roast until browned and crisp, about 30 minutes. Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan. Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan. Add these juices to stock pot along with chicken. Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice. Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains. Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves. Return to a boil, continuing to skim any foam that rises. Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours. Strain broth and discard solids. Refrigerate broth. Remove fat that solidifies on the surface. Can be refrigerated up to 3 days or frozen for longer storage.
Place ice cubes in a tall tumbler. Add lime cordial and ginger ale. top with lemonade and garnish with lemon slice and mint leaves.
Preheat oven to 450 degrees Fahrenheit. Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil. Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown. Cool on a wire rack. FOR THE BOTTOM LAYER: In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook, stirring for another 2 minutes, before removing from the heat. Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly. Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat. Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted. Set aside and cool to room temperature without any additional stirring. When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm. FOR THE MIDDLE LAYER: In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk. Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set. When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set. FOR THE TOP LAYER: In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in the thawed whipped topping and spread this over the top of the pie. Refrigerate until set then cut, serve and enjoy!
1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels. 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives. Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top. Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm. Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator.
Pull off and discard the outer leaves from the cabbage. Cut the head into sections and remove the hard core. Shred the cabbage and soak briefly in cold water. Cook the bacon over low heat until some of the fat is rendered out. Add the onion and saute until onion is soft, set aside. Lift the cabbage from the water, leaving it moist. Place it in a dutch oven and cover, let it simmer for 10 minutes. Then add the apples, caraway seeds, salt and vinegar (OR red wine OR mix of honey and vinega). Add the onion and bacon to the cabbage mix. Cover and simmer slowly for an hour until cabbage is nice and soft. Add boiling water during cooking if necessary. If liquid is left when the cabbage is done, uncover th epot and cook gently until it is absorbed.
First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed. Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic. Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes. Prep your swirl filling by combining the sugar and cinnamon in a small bowl. Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges. Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan. Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.
Combine 2 TB powdered sugar and lemon juice in a small bowl. Slice pears 3/8 inch thick. Dip each slice in lemon juice mixture. Combine flour, baking powder and salt in a small mixing bowl. Combine beaten egg and milk; add to flour mixture, mixing well. Fill wok with oil half the depth of wok; heat to 360°F Dip pear slices in batter. Fry 1-2 minutes per side or until golden. Drain on paper towels. Dust with powdered sugar and serve hot.
Using medium high heat preheat a large skillet that has been sprayed well with cooking spray or drizzled with enough olive oil to keep food from sticking. Add the chopped onion, carrots and celery to the hot pan and saute until the carrots, celery and onions become tender and the onions become translucent, about 8 minutes. Add the meat and stir continuously to break up any large chunks. Once the meat is browned drain all fat and add sauce. Reduce heat to low and cook until the sauce thickens. Add salt and pepper to taste. This is great over pasta or in any recipe calling for spaghetti sauce. Wonderful garnished with grated parmesan cheese, chopped parsley and/or chopped basil. Note: For a little extra richness, add a pat of butter to your cooked pasta or directly to the sauce!
Drop biscuits into hot oil and turn frequently until cooked through and puffy and brown or place enough butter in skillet to cover bottom and add biscuits, cover and brown on one side, remove cover and turn. Brown slowly so as not to burn. Add more butter and some honey if desired. Enjoy.
Preheat oven to 350A°F. Melt Chocolate and butter. Next, add sugar to cool down the chocolate and butter mixture, then mix in the egg. Combine the dry ingredients and add to the egg mixture. Stir in the carrots, nuts and raisins. Drop on cookie sheets apply decoration and bake for 12 minutes or until a little bit browned.
Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes). Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg. Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point. Return to the same saucepan and whisk in the half and half. Serve hot.
Preheat oven to 375*. Mix butter and sugar until mixed. Add wet ingredients and mix completely. Whisk together dry ingredients and add to wet. Stir in chocolate chips. Drop on baking sheet by tblspoonfuls. Cook 8-10 minutes. Allow to cool on sheet a couple of minutes before removing.
Mix Jarlsberg cheese, chicken and spring onion in a bowl and toss well with dressing; set aside. Arrange 1 cup of spinach leaves on one side of a tortilla. Spoon on 1/4 chicken mixture. Roll up tightly, tucking in ends. . Wrap in microwave-safe paper and refrigerate. Heat in microwave 1-1/2 minutes or until warm. Slice in half to serve.
Mix flour, salt and pepper in slow cooker. Add beef; stir to coat. Add onion, carrots, celery, potatoes, beef broth and Worcestershire sauce. Stir to blend. Cover; cook on low for 5 1/2 to 7 1/2 hours. Mix cornstarch with water and stir into stew. Cover; cook 30 minutes or until carrots are cooked and meat is tender. Top with optional chopped parsley.
In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside. In a bowl, whisk together flour and broth until smooth; add to saucepan. Bring to a boil. Cook and stir until thickend, approximately 1 to 2 minutes. Lower temp to a simmer. Add remaining ingredients except cheese. Heat through. Garnish with mozzarella cheese.
In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels. In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently. Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours. Serve stew over hot cooked rice and garnish with chopped cilantro.
Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered.