HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss apple slices with lemon juice in large (enormous!) bowl and set aside. In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY. Boil for 3-4 minutes, stirring constantly, until desired consistency. Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften. Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.
In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk. In a clean bowl beat the egg white until stiff. Fold the egg white and potato into the mixture. Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side. Serve with some grilled bacon. delicious.
In a bowl, mix butter, chili seasoning, lime juice, garlic salt. Add nuts and mix to coat well. Spread nuts on a baking sheet with parchment paper. Bake in a preheated oven of 325 F for 15 minutes (shake 2 times). Spread nuts on foil sheet and let cool.
Preheat oven to 400°F. Stir all ingredients together. Grease 12 cup muffin tin. Spoon batter into tin filling the cups. Bake 35-40 minutes. Any leftover vegetable would be good in this.
Place half the sauerkraut in a slow cooker, and top with the sausage. Cover with the remaining sauerkraut, apples, and onion. Pour chicken broth over all, and sprinkle with caraway seeds. Cover, and cook on high 3-4 hours or low 6-8 hours. Place each serving in a broiler-safe individual bowl or casserole, sprinkle with Swiss cheese and place under broiler for 1-2 minutes until cheese turns bubbly and brown.
Rinse all vegetables well, including the kombu. In a 12-quart or larger stockpot, combine all ingredients, except the salt. Fill the pot to 2 inches below the rim with water. Cover and bring to a boil. Remove the lid, decrease the heat to lwo and simmer for a minimum of two hours. As the stock simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Add salt and stir. Strain the stock using a slotted spoon or strainer. Bring to room temperature before refrigerating or freezing.
Mix liquor and diet coke. Squeeze lime juice in to drink. Mix well and enjoy.
Brown ground pork and bratwurst until cooked through. Remove from pan. Cook onion, red pepper, garlic and jalapeno until softened, about 3 minutes. Place pork, bratwurst, vegetables, black-eyed peas, tomatoes, beer, chicken broth and spices into slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours. Add tomato paste if chili seems thin.
Blend all ingredients and cook on medium heat until thick. Pour into small clean jars; must be refrigerated. This keeps well, but if it gets too thick after some weeks, stir in a little champagne.
Preheat the broiler. In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper. Toss the zucchini and tomatoes with this mixture until evenly coated. Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender. Serve immediately.
Soak black-eyed peas overnight. Drain. Remove skins by rubbing the peas together in water and letting the skins float to the top, then drain again and discard skins. Preheat oven to 375°F. Combine soaked skinned black eyed peas with onion, tomato paste, red pepper and salt in a food processor or blender and process until completely smooth. *Add 4-6 tbsp of water if necessary. You should not feel any lumps when you rub mixture between your fingers. Stir in oil, Maggi sauce and curry powder. Combine chopped onions and green peppers in a small bowl. Grease a 9-inch loaf pan. Pour 1 1/2 cups of pea puree into the pan. Layer half of the shrimp and half of the onion/pepper mixture. Spread 1 more cup of pea puree into pan. Layer hardboiled egg slices over this. Spread chopped meat on top of egg slices. Spread 1 more cup of puree over meat. Add remaining shrimp, and then the remaining onion/pepper mixture. Spread the rest of the puree on top. Cover with foil and bake 1 hour. Remove foil and bake an additional 15 minutes until the top is browned. Cool in pan 20 minutes before turning out onto rack.
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain. Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside. Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.
SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium. Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.
Line 13x9 pan with bread cubes. Top with cheese, ham, butter and hashbrowns; set aside. Beat eggs, milk, mustard, salt, pepper. Pour over bread cubes. Refrigerate overnight. Dust with paprika. Bake for 45-50 minutes at 350. Let sit for 5 minutes before serving.
Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside. Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.) Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.
In a small bowl mix flour, baking soda, cinnamon and salt. In a big bowl cream butter with sugar. Add egg and honey and beat well. Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly). Fold in oatmeal and raisins. Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly. Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Preheat oven to 375 degrees. Spray 13x9 dish with cooking spray. Slice potatoes fairly thin and place in dish. Drizzle with olive oil. Toss to coat. Sprinkle Italian seasoning and Parmesan cheese on top. Bake for 45 minutes or until golden brown.
In bowl, blend rum, honey and cinnamon. Reserve (I do this before we go and put it in a tupperware container). Over direct heat grill bananas, cut-side down for 3 min, or until bananas get obvious grill marks. Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for five minutes or until bananas are cooked throughout. Remove and serve immdiately with ice cream.
Preheat oven to 375°F and line a baking sheet with parchment paper or silicone mat; set aside. In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each). Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden. Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size) on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
On High heat, saute the bell pepper in the canola oil until semi-soft. Add the tomato, and saute for another 3 minutes. Add the salt, pepper, and turmeric to the vegetables, and stir. Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables. Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about 1/2 cup). Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water. Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
Peel the eggs then cut in half lengthwise. Carefully remove the yolks & set aside. Place the yolks & remaining ingredients in a food processor & blend until smooth. Spoon a heaping amount of the yolk mixture into each of the egg whites. Refrigerate until ready to serve.
In a wok, heat the water and sugar together. Allow the sugar to melt. Once the sugar has melted, add the almonds. Stir constantly. Allow the excess syrup to evaporate. Once all the almonds are evenly coated with syrup, pour them onto a baking tray lined with wax paper. Spread the almonds evenly on the tray, separating them so they won't stick together. Set the oven at 120 degrees Fahrenheit and insert the almonds for roasting. Allow the almonds to roast for 30 minutes or until they are thoroughly dry. Remove the tray from the oven and allow the almonds to cool.
To make the crepes: in a large bowl, whisk together the ingredients until smooth. Cover and refrigerate for at least 30 minutes. Heat a 6 inch skillet over medium het. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom. Pour any excess batter back into the bowl. Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan. With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side. Slide the cooked crepe onto a plate. Cover with a piece of wax paper. Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use). Turn the oven to 350. To make the filling: stir all the filling ingredients together in a large bowl. Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish. Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish. Continue with the remaining crepes and filling, placing them close together. Spoon on the remaining sauce. Sprinkle with the cheese. Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through. Serve hot.
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.
Cook pasta according to package directions. Saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink. Combine tomatoes and tomato paste. Add to chicken mixture. Stir in broth and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta and toss with chicken mixture. Spoon half of the chicken mixture into a greased baking dish. Sprinkle with half of the mozzarella and Romano cheeses. Repeat layers. Cover and bake at 350 for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through.
Melt butter in a very large sauce pan(must be able to hold all of the mussels). Add the garlic and shallots and saute until translucent. Add the next 4 ingredients(not the cilantro) and continue to cook or about 6 minutes(shake the pan once in a while) or until the mussles open. Add the cilantro and shake to combine. Remove any mussels that did not open. Serve.
Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well. Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use. Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out). Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick. Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp. Drain on paper toweling for a few moments before serving. Serve with your favorite salsa and sour cream or guacamole. These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.
In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour. Heat a large nonstick skillet add 3 tablespoons oil and pour marinade chicken into the skillet and pan-fry to a golden brown and turn over and pan-fry the other side. Serve over hot rice and top with green onion.
Steam (or microwave) the potatoes until fairly tender. Bake the eggplant in a 350 degree oven until tender. Saute the onion for two minutes in the hot oil. Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese. Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured. Bake at 375 degrees for 55-70 minutes until tender throughout.
Cut the tops off and remove the seeds of the jalapenos. Salt the peppers on the inside. Put the shrimp in head first, cram in some cream cheese in the opening around the shrimp. Cut the bacon strips in quarters, place each quarter over the top of the jalapenos and put a toothpick through it to hold the bacon in place.Preheat oven to 375 or your barbecue and cook 1 hour until bacon is done.I have what they call a Chile Grill. You stick the peppers down in the hole of the Chile Grill and the filling will not run out of the pepper. You can stuff these with anything from sausage,oysters,crab even groun beef.
Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer). Saute bacon and ham until lightly browned; add to beans. Saute onions in bacon fat until lightly browned. Add garlic and saute a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, and salt. Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.
In a small saucepan over medium low heat whisk together the oil, peanut butter, 3 Tablspoons mandarine orange juice, lime juice, tamari sauce, ginger, garlic and sugar. Continue to whisk until sugar is dissolved. Remove from heat. In a large bowl toss together the sliced cucumber, onion, salad greens and orange segments. Add the salad dressing and toss well. Sprinkle with the peanuts and serve.
Place lamb chops in a large shallow dish. Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops. Cover and refrigerate for at least 1 hour prior to grilling. Grill chops on both sides, until grilled to your liking.
Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl; set aside. Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat. Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve. Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp. Return vegetables to the skillet and heat through.
Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes. Add peppers, garlic& thyme and continue cooking for another 5 minutes. Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft. Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil. Season to taste, reduce heat& simmer for 5 minutes. Meanwhile, season the scallops. Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side. Turn& cook for another minute or until just opaque in the center. Serve with sauce.
Mix all ingredients together in large bowl. Grease and lightly flour 9x5x3 loaf pan. Bake at 325 degrees for 50 minutes.
Cream butter and shortening until fluffy. Gradually beat in sugar. Beat in eggs. Sift together flour, baking powder, salt, and spices; stir into the egg mixture alternately with the cream and vanilla. Shape dough with floured hands into desired shapes. Shape pieces of dough into thick pencil shapes. Brush with extra beaten egg. Roll onto the sesame seeds to coat lightly. Double over rolled dough and twist, or form into rings, figure eights or coils. I use about six-inch pieces. Place on cookie sheets and bake in a moderate 350-degree oven for about 15 minutes or until golden brown.
Prepare pasta according to package directions. Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.
In a mixing bowl, combine whipped topping, sour cream, and optional splenda. In another bowl, combine the strawberries and strawberry topping. Layer the broken up pieces of angel food cake in the bottom of the pan. Spread strawberry mixture on top, and then the whipped topping mixture. Enjoy!
Boil your chicken in a pot of water with the chicken broth. When the chicken is done let it cool. Then debone the chicken and remove the skin. Cut chicken meat into bite size pieces. Cook the vegetables and drain liquid. In a large bowl mix chicken meat, vegetables (optional), sour cream,can of soup, and spices. Place chicken mixture in 13x9 casserole dish. In another bowl crush Ritz crackers into small pieces and spread over chicken mixture. Place Dots of butter all over the crackers. Place in oven preheated at 350* for about 45 minutes or until bubbly in the middle. If crakers start to get too brown before done place a piece of tin foil over the top of chicken.
Whisk the lemon juice, pepper, and salt. Add the oil in a stream whisking until the marinade is emulsified. Pound breasts until about 1/4" thick. Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well). Prepare grill. Mix all ingredients for the gremolata. Grill on an oiled rack about 5-6 inches over the heat until cooked through. About 2-4 minutes per side. Can be garnished with lemon slices and sprigs of thyme.
Combine all of the ingredients in a blender. Set on high speed for exactly 1 minute.
Combine the first four ingredients. Pour over crushed ice. Sprinkle with nutmeg.
Mix everything but the bananas. Put in punch bowl to serve. Add 6- 6 sliced bananas, if desired.
In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7 1/2 inches x 3 1/2-in. x 2 1/2-in. loaf. Bake at 350 degrees for 45 minutes. Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf. Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving.
Mix all ingredients together in a small bowl. Pour over chicken or pork and let sit overnight. Grill the meat or cook it in the oven like you normally would.
Mix brown sugar, cornstarch and salt in a small saucepan. Stir in ginger, pineapple, its syrup, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil. Spread over cooked meat then proceed with browning. The cooked corned beef I put under the broiler brushed with the glaze till nice and bubbly and starts to lightly brown.
Combine 1/2 picante, mayo and salt, mix well. Toss with lettuce, avocado, tomato, chicken, olives, and onion. Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce. To warm pita bread, wrap in foil ans bake 10 min at 350.
Cream sugar and butter. Add beaten yolks, blend until smooth. Beat egg whites until stiff. Sift salt and flour together. Add egg whites and salt/flour to mix (slowly), ending with flour mix. It is best to alternate the two. Add at end the lemon/orange peel. Spoon mixture on bottom of 10"x6"x5" pan-. Place berries or cherries on top. Sprinkle with confectioners sugar if you like. Bake at 400 degrees for 35-40 minutes.
Preheat oven to 375. Melt butter and saute onion and garlic. Set aside. Combine corns, salt and egg. Beat in muffin mix. Fold in butter mixture. Pour into greased casserole dish. Combine chicken, chiles, sour cream, salt and pepper. Spread over corn mix, leaving 1/2 inch border around edges. Sprinkle with cheese. Bake for 35 minutes.
In a large bowl, mix all the dry ingredients and the butter until the dough is the consistency of breadcrumbs. Add the milk, black treacle, and Guinness Draught, mixing until you get a wet dough. Place dough in a greased bread tin, and bake in a preheated (170C/338F) oven for 40-45 minutes.
Chop Broccoli into florets. Boil florets in salted water for 7-10 minutes until tender. Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the cheese. Chop bacon finely and add to cheese sauce mixture, along with minced garlic and nutmeg. Place broccoli in 9x9 in casserole dish, pour over cheese sauce, then tear stale bread into thumb size pieces and place on top of broccoli and mixture along with the rest of the cheese, pour a little olve oil over the top of this to make the bread crispy. Bake in the oven at 350 for 25-35 minutes or until golden brown on top. Serve immediately.
Put all the ingredients into your blender. Mix well. Put in high cocktail glases and decorate with canned cherries.