HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in large saucepan set over medium heat. Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together. Transfer to jars and cool.
Wearing gloves, remove stems and seeds from ghost chiles. Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft. Place in a blender and blend until smooth. Store in a glass jar or plastic container.
Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla. Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute. Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock. Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.
Salad: Mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. Garnish with hard cooked eggs cut in sectons and green olives. Bengal Dressing: Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth. Serves 8 allowing 1.5 cups of salad per person.
In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat. In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking. Return soup to the stove and reheat over low heat, stirring constantly. Stir in the minced fennel leaves just prior to serving.
Thouroughly mix the brown mustard and creamy horseradish. Fry eggs in skillet of choice, sunny side up. Salt and pepper to taste, while frying. While eggs are frying, toast and butter the english muffin halves. Spread a think layer of mustard sauce on each english muffin half. place eggs on top of english muffin halves.
Combine Graham cracker crumbs with 3 teaspoons of sugar and butter in a bowl. Mix well and press onto bottom of a 9-inch spring form pan. Bake at 350 deg. F for 10 minutes. Beat cream cheese, sugar and vanilla in a blender. Add in the eggs gradually one at a time. Pour the mixture into the prepared crust and bake at 450 deg. F for 10 minutes. Reduce the temperature to 250 deg. F and bake for another 30 minutes. Turn out the cheesecake from the pan and chill. Spread cherry pie filling over cheesecake before serving. Tips: Feel free to top the cheesecake with your favorite pie filling instead of the cherry filling.
Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.
Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant. Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes. Add the spinach, and toss to begin wilting the leaves. Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes. If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat. Remove from heat.
In a medium saucepan, heat annatto oil, butter and salt to taste, add rice and onions and cook briefly until onion is tender, about 5 minutes. Add tomatoes and tomato paste and 4 1/2 cups water and simmer, covered, until rice is tender, about 20 minutes. Meanwhile steam lobster in 1/2 cup water seasoned with curry powder and salt to taste. Once done (meat will turn opaque), place on serving platter. Add grated parmesan to rice once done and arrange around lobster on platter, and serve. Note: Annatto oil is an orange colored oil that is made by heating 1/4 cup of oil with annatto seeds for a few minutes until oil turns orange. It is what makes yellow rice yellow. If you don't have this just add 1/2 teaspoon turmeric to rice to achieve a nice yellow color without altering the flavor of the rice too much, or just omit and add cooking oil.
In large bowl, combine all ingredients. Pour into ungreased 2-quart casserole. Bake in 350°F oven 1 hour. Let stand 10 minutes before serving.
Preheat oven to 350°F. Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture. Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour. NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time. HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.
Preheat oven to 350 degrees F. Combine butter and sugar in the bowl of an electric mixer and whip until pale yellow. Mix in eggs one at a time. Mix in one half the flour and the baking powder. Add the milk. Mix in the remaining flour. Add herbs, crab, apple, salt, pepper, and ginger. Butter six ramekins and fill each with batter. Bake for approximately 20 minutes. Serve with Apple Reduction and Salal Berry Compote. Apple Reduction Reduce apple juice to approximately 1/4 cup. Thicken with cornstarch mixed with water, if necessary. Salal Berry Compote. Saute onions and garlic in olive oil until soft. Add white wine, orange juice, and honey and reduce until almost dry. Add salal berries and cook at medium heat until berries start to break apart. Season with salt and pepper. Add cilantro and cool.
Preheat oven to 400°F Coat 12 muffin cups with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened. Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk. Add remaining milk, pudding mixes, instant coffee and cinnamon. Beat 1 to 2 minutes or until well blended (mixture will be thick). Gently stir in 2 cups of whipped topping. Spread 1/2 of the pudding mixture over the crackers in pan. Arrange more crackers over the pudding or cover the pudding with crushed graham crackers. Top with remaining pudding mixture. Cover with remaining whipped topping. Sprinkle with grated chocolate or sprinkles. Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.
1. Preheat oven to 350°. 2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk. 3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans. 4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper. 5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool. Add the purple corn to a large pot and cover with 10 cups of water. Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot. Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves. Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft. Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind. Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside. Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture. Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft. Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened. Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.
Preheat oven to 300°F. Fry pork chops in frying pan with salt and pepper until browned on both sides. Transfer to a casserole dish. Mix the soup and water and add to casserole dish. Cover dish with aluminum foil. Put in 300 F oven for approximately 1-1 1/2 hours. Enjoy!
Chill Martini glass with ice and soda water. Meanwhile mix Vodka, Apple Puckers and Sour Mix in an Iced Shaker, Shake. Dump out the Ice/Soda water mixture and drizzle caramel in pretty swirls inside of the martini glass. Strain the Vodka Mixture into the martini glass, drop a cherry into the drink and let it sink. Drink UP!
In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender. Preheat oven to 400 degrees F. Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--). In a large baking dish, arrange mushroom caps cavity-up. Spoon spinach-walnut-cheese mixture evenly into caps. Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.
Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour. In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours. Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy). Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes. Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours. Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band. Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid. Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment. Chill well. VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.
Marinate the shrimp in the other ingredients until you are ready for them. Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two). Put a large skillet over high (or medium high) heat to get it really hot. When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet. Toss the shrimp around as they cook. Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat. Drain the pasta and dump it into the serving bowl with the half-and-half and butter. Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together). Pour the shrimp and sauce over the top and serve immediately.
Rinse chicken breast in cold water. Pound to 1/4" thickness with flat side of meat tenderizer. Slice chicken into strips or nuggets. In a medium sized, flat bottomed dish, combine matzo meal, garlic salt and pepper. Mix well. In a separate flat bottomed dish, beat three eggs. Heat oil in a deep fryer or skillet until the surface shimmers, about medium high. Dip chicken strips one at a time into eggs, then dip the egg soaked strip into the matzo meal mixture to coat. DIP THE STRIP A SECOND TIME into the eggs and once again into the matzo meal to coat. Put the strips carefully into the hot oil and fry until golden brown, about 6-8 minutes. If using a skillet turn strips half way through. Drain on paper towels.
Preheat oven to 350°F. Beat egg lightly in large bowl. Add salt, pepper, thyme, mustard, milk, celery, onion and 1/4 cup catsup. Add chuck and bread crumbs and mix well until thoroughly combined. Transfer mixture to 9 1/4-inch loaf pan. Spread remaining catsup over loaf and top with bacon strips. Bake for 1 hour. Remove from oven and let set for 10 minutes before slicing.
Preheat oven to 375 degrees F. In a large mixing bowl combine butter, egg, vanilla extract and brown sugar until creamed. In another bowl, combine flour, chai mix, soda, and salt. Gradually add flour mixture to the creamed mixture. Fold in the chocolate chunks and chips. Roll dough into 2-inch balls, placing them a few inches apart on baking sheets lined with parchment paper. Bake for 12-15 minutes until lightly browned. Remove from oven, cool momentarily and then transfer to wire racks to cool thoroughly.
Mash the basil well with 1/2 cup of the oil and season with salt and pepper; set aside. Heat the remaining 1/4 cup oil in a large saucepan over medium-low heat. Cook the garlic, red pepper and oregano just until the garlic begins to sizzle. Crush the tomatoes with your hands over the saucepan, making sure to include all of the juice. Add the water or stock and red wine. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the bread and remove from heat. Serve immediately, drizzling the soup generously with the mashed basil oil.
Preheat oven to 425 degrees F. Heat oil in heavy large skillet over medium-high heat. Add onion and caraway seeds and saute until onion just begins to brown, about 7 minutes. Transfer onion mixture to large bowl. Mix in sauerkraut and 1 tablespoon sauerkraut juice. Cool to lukewarm, then mix in cheese. Season generously with pepper. Place pizza crust on baking sheet. Spread with Dijon mustard and top with sausage, then sauerkraut mixture. Bake pizza until cheese melts, topping begins to brown and crust is crisp, about 15 minutes. Transfer pizza to work surface; cut into wedges and serve.
stir together raspberries, beer, thawed concentrate, and vodka. Serve over ice. Garnish if desired. Note: To make ahead, stir raspberry lemonade concentrate and vodka in large container. Chill up to 8 days. Stir in raspberries and beer just before serving.
Portion your fruits into the desired shapes, generally wedges. In a bowl place your fruit and toss with sugar to *coat*. This may require more or less sugar depending on the ripeness of your fruit. You do NOT want lost of extra loose sugar. Lay your fruit out on a pan (it doesn't have to be neat) and bake in an 350°F oven until fruit is soft and cooked through. The sugar and juices will have combined to make a syrup. *NOTE *Any fruit or berry can be used in this recipe. Keep in mind than an apple will take longer than a berry, so adjust the times accordingly. Mixing fruits can lead to pleasant surprises as the colour combine nicely and the flavour interactions are great (try blueberries and peaches)!
To make the marinade: Mix the garlic, onions, orange and lime juices in a bowl. Heat the olive oil in a large saucepan until just smoking. Cover your arms and put on potholder mitts. Slide the contents of the bowl into the hot oil - be very careful because the liquid will spatter. Simmer for 5 minutes. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temp; then cover and refrigerate. Will keep for up to 2 weeks. To make the chicken: Spread the chicken out in a baking dish and pour the marinade over it. Rub some of the marinade under the skin. Marinate the chicken for 4 hours or overnight in the fridge. Turn the oven onto 375. Scatter the onion over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and roast for 1 hour and 15 minutes, til the chicken is golden and cooked through. Serve the chicken with pan juices and sprinkle with parsley to garnish. If desired, squeeze lime wedges over chicken.
Drain and chop fruits. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into a loaf pan and freeze until firm (about 4 hours). Unmold and slice, garnish if desired.
Clean and cut your fresh vegetables into small bite size pieces. Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes. Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour. If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside. In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside. In a saute pan, saute almonds in butter, set aside. In a wok or large skillet heat oil over med-high heat. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink. Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp. Stir soy mixture until blended then pour into wok, stirring constantly. Bring to a boil and boil 1 minute. Add almonds. Serve with rice.
Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot. Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.
Preheat oven to 350 degrees;. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce. In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.
Rinse peas in cold water and drain. Sautee the onions in the olive oil. Add the tomatoes, peas, salt and the dill. Add the water and bring to a boil. Stir, cover and cook slowly for about 50 minutes.
In a microwave-safe bowl combine soup, corn, green onion and chili powder. Microwave on high, uncovered, for 4 minutes, stirring half way through. Stir in chicken, sour cream, and milk. Spread about 1 1/4 cups of chicken mixture in the bottom of a. 12x7-1/2x2-inch microwave-safe baking dish. Set aside. MIcrowave tortillas on high for 1 minute or till softened. Spread about 1/4 cup chicken mixture on each tortilla. Top each with 1 tablespoon cheese. Roll tortillas up. Place, seam side down, in baking dish. Cook, uncovered, on high for 6-8 minutes or till heated through. Top with remaining cheese. Cook on high 1 minute more or until cheese melts. Garnish with green pepper rings and ripe olives, if desired.