HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.
Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl. Mix well; set aside for 10 minutes. Preheat oven to 400°. In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well. Turn the filling into the chilled pie shell; smooth filling with your hands to even out. Place pie on the center rack in oven; bake 30 minutes. Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix. Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs. Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use. Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands. Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward. Place a foil-lined baking sheet onto the rack below to catch any spills. Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge. May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning. Place pie of a wire rack and let cool for at least 1 hour before serving.
Combine the sweetened cream of coconut and 12 ounces of chocolate in a heavy large saucepan. Stir the mixture over very low heat until the mixture is smooth. Stir in the whipping cream and extract. Transfer the mixture to the fondue pot. Place over a candle or canned heat burner, and serve with fruit. You can prepare this 8 hours ahead of time - just cover it and store at room temperature, and rewarm it before serving.
Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed. With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use. When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.
Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles. Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves. Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes. Serve with additional fresh lime wedges, if desired.
In a small bowl combine the mayonnaise and mustards and stir until smooth. Cover and place in refrigerator until required. Serve chilled.
Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.
Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat. Add the lentils and bring to a boil. Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy. Drain, rinse with cold water, then drain well again. Transfer to a large bowl. Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently. Allow to cool. In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes. Add chicken and saute 2 minutes. Add 1 teaspoons salt, the cumin, chili powder and cinnamon. Saute until chicken is cooked through, about 5 more minutes. Arrange lentils on a large platter and place sliced chicken on top. Drizzle with remaining dressing and sprinkle with the fresh parsley.
Heat medium sized sauce pan at medium heat. Put chocolate and butter into the pan, melt. Mix sugar into butter and chocolate mixture. In a separate bowl, beat eggs with a few tablespoons of milk. Stir egg mixture into chocolate sauce as fast as you can! Don't take too long because the eggs will scramble-mixing half of the egg mixture in at a time makes it easier. Add enough milk to dissolve the sugar and make a smooth sauce. Use more than called for, if necessary. Add salt and vanilla. Enjoy! Store left overs in the fridge for up to a week. You may be tempted to eat it out of the jar!
In a saucepan, combine corn syrup and sugar. cook over medium heat until sugar melts and mixture comes to a boil. Remove from heat, and stir in peanutbutter. Pour mixture over rice krispies and mix well. Spread into a 9x13 inch pan. In a saucepan, melt chocolate and butterscotch chips. Spread on top of bars. Enjoy!
Spread lime sherbet on the bottom of a 9 x 5 loaf pan. Freeze 10 minutes. Beat cream cheese and condensed milk until fluffy. Add lemon juice. Stir in Cool Whip. Spread mixture on top of sherbet layer. Freeze 3 hours or overnight. To serve invert on serving pan and garnish with lemon or lime slices.
Heat oil in skillet and brown the ground beef with the chopped onion. Preheat oven to 425 degrees. Grease or spray oil in an oven proof casserole dish. Add the cooked macaroni and meat/onion mixture. Whisk together milk and eggs; add the nutmeg and about half of the cheese. Pour this mixture over the macaroni and meat in the casserole. Top with the remaining cheese and bake in the preheated oven for approximately 40 minutes, or until the cheese is golden brown and the casserole is heated throughout. Serve with ketchup.
Cook lasagna noodles according to package directions; drain and pat dry. Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl. Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle. Roll up each noodle and place seam side down in a baking dish. Drizzle each roll with melted butter. Cover tightly with foil and bake at 375 degrees for 45-50 minutes. Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.
Preheat oven to 375°F. Scrub potatoes and slice into 1/2" x 1/2" wide strips. Place potatoes in a shallow roasting pan. Drizzle with olive oil and sprinkle with montreal seasoning. Then toss with hands to coat throughly. Roast for 35-40 minutes or until potatoes are tender and lightly browned.
Cut chicekn into 16 pieces. Slice garlic. Cut bell peppers, slice thin, long ways. Take cut chicken pieces and flour them. Take a CAST IRON PAN and put EXTRA VIRGIN IN IT. place chicken in hot oil until golden color. Turning as needed. Once all chicken is a golden brown, pour out the oil from the pan. Add the butter, white wine, and lemon juice. Place pan in a 500° oven. As that is baking, brown garlic in a seperate pan. Once the garlic is browned, add slice bell peppers to the pan. After the peppers have been blanched, pour oil out out of that pan and add white wine to deglaze the sugar from the peppers with the garlic. Take out the pan from the oven, add the peppers with the garlic, and then add your salt, pepper, parsley, and put back in oven for 10 minutes. After ten minutes, turn the oven off, and put the broiler on HI. Place pan to the highest point in the oven near the broiler. Broil until chicken is nice and brown, and the peppers have a little caramelizatio on them, serve right away.
In a large pot, combine water, potatoes, vegetables, broth, salt and pepper. Bring to a boil and simmer until the vegetables are tender (15-20 min). In a separate bowl, blend flower and mild. Slowly add flower/milk mix to the large pot. Stir constantly until soup thickens. Add cheese cubes and stir until smooth.
Put the cabbage, carrots, radishes, cucumber and scallions into a large bowl. Cover and chill until ready to serve. Mix all the dressing ingredients together in a bowl. Toss with the coleslaw ingredients just before serving.
Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.
WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN. IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTE ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTE 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTE FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED). WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP. Enjoy. More recipes at,. http://food4memories.com.
Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water; soak overnight. Drain beans then add about 6 cups cold water. Cook beans until tender, about 2 hours or according to package directions. You can add more water as needed. Once beans are soft add plantains, tomato, pepper, onion, garlic and salt. Continue cooking, on low heat until plantains are soft.
Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka. Mix well and chill. Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes. Bring to a boil, then reduce to a simmer. Poach shrimp just until pink and curled, about 3 to 4 minutes. Place on ice and refrigerate. When completely chilled, season lightly with salt and serve with sauce.
Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat. Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes. Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned.
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium saute pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick.
Cut peppers in half lengthwise, discarding seeds and membranes. Place peppers and tomatoes, skin sides up on a foil lined baking sheet. Flatten peppers with hand. Broil 15 minutes, or until vegetables are blackened. Place peppers into zip-top bag, seal, and let stand for 10 minutes. Peel peppers and tomatoes. Chop. Place half of the peppers and tomatoes into the blender and process until smooth. Set aside. Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally. Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through. Ladle soup into bowls, and garnish with marjoram springs if desired.
In a saucepan, cook onion until softened. Set aside. In the same saucepan, cook beef on high heat until meat is medium rare. Add cooked onion and mix well. Add premixed sauce and simmer on medium-low heat, stirring constantly until the liquid is absorbed. On two slices of bread, top with sukiyaki beef and lettuce. Place remaining bread on top to make two sandwiches.
Put sugar and water into a pan and stir over medium heat until dissolved. Bring to a boil and add lemon juice. Boil without stirring, for 10 minutes, skimming when necessary. Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later. Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal. To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.
Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake papers. In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside. In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in marmalade. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined. Pour batter evenly into prepared cups, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks. Frost as desired.
Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat. Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn't see buying another pan. In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet. Pour 1/2 cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and 1/2 cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining 1/2 cup of chili verde starter and the remaining jack cheese. Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes. Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm. CHANGES I MADE: I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine. I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens. I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO. The tortillas I got where not hard but fresh, so I skipped the warm oil. It took me all of about 15 minutes to put this together. The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.
Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done. When potatoes are done let them cool 10-15 minutes. Then slice them in half lengthwise. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk. Taste and adjust seasonings if necessary. Spoon potato mixture evenly into shells. Top with remaining 1/4 cup of cheese and green onions. Sprinkle lightly with paprika. Return to oven until hot and cheese is melted, about 15-20 minutes. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.
Evenly spread olive oil in the bottom of the stoneware. Spread onions evenly over bottom of stoneware. Layer chicken over onions. Layer mushrooms and garlic over chicken. Mix the rest of the ingredients (flour through kosher salt) in a bowl and pour evenly over chicken. Cover and cook on low 7 to 8 hours. Serve over pasta of your choice.
Cream the margarine with the sugar until light and fluffy with a hand-mixer. Add the eggs one at a time, beating 3 minutes after each. Melt the chocolate slowly, either on stovetop or microwave. Add the melted chocolate and the vanilla to the egg mixture, combining well. Pour into the graham cracker crust. Refrigerate at least 2 hours. When ready to serve, top with the whipped whipping cream- do not add sugar to it.
Sprinkle mini marshmallows in bottom of 13x9 baking dish, set aside. In a bowl combine strawberries and gelatin powder, set aside. In a bowl cream shortening and sugar. add the eggs, one at a time beating well, beat in vanilla. Combine flour, baking powder and salt, add to creamed mixture alternately with milk. Pour mixture over the marshmallows, spoon strawberries over batter. Bake at 350 degrees for 45-50 mins. or until toothpick inserted in center comes out clean. Cool on wire rack, cut into squares, garnish with strawberries and whipped cream.
Preheat oven to 400 degrees. Cover cookie sheet with a single layer of aluminum foil. Cover foil with some cooking spray. Add saltines in one even layer. Bring real butter, brown sugar, and extract to a boil and cook until sugar is melted and mixture thickens and starts to look like caramel. Pour evenly over saltines and spread to cover every cracker. Place in middle of preheated oven. Bake for 7-8 minutes or until toffee becomes bubbly all over even in the center of the pan. Remove from oven. Immediately pour chocolate chips evenly on top of candy and let melt. After about 3 minutes the chocolate should be melted enough to spread gently over the entire toffee surface. Now add any topping you wish! I like to gently press them into chocolate so they do not fall off when eating them! Usually just take another piece of sprayed foil and cover entire surface then gently pat it all down and remove foil. Do not push too hard or foil will stick. Let cool for a few minutes then place in fridge or freezer until hard. Break into pieces and and enjoy!
Preheat oven to 350 degrees. Dip veggies into egg whites, then into bread crumbs, coating both sides. Place on large cookie sheets lines with aluminum foil and sprayed with cooking spray. Cook about 7-8 minutes and turn veggies over with fork. Spray the veggies and cook 7-8 minutes, until brown and crispy. Super good, my favorites are the onoins and the zucchini. The onions taste just like onion rings!
In a bowl mix condensed milk with coconut milk. Dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool. Meanwhile, beat the egg whites until soft peaks form. Stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites. Place in bowls and refrigerate for 2 hours. At serving time garnish with chocolate shavings and cherries.
Place beef in a crockpot. Top with pats of butter. Sprinkle the onion soup mix over beef and butter. Cook on low for 7-8 hours. Or on high for 4-5 hours. Serve over egg noodles.
1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside. 2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs. 3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread. 4. Pour custard mixture over the entire dish, filling it 2/3 to 3/4 full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary. 5. Place butter chunks on top of bread pudding. 6. Bake at 300 degrees for one hour or until an inserted knife comes out clean. 7. Serve with vanilla sauce (recipe below). 1. Heat up milk, vanilla, heavy cream, and sugar. 2. Combine cornstarch with egg yolks. 3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot. 4. Turn off the heat and stir continuously until well combined and thickened. 5. Transfer the sauce into a bowl and set over an ice bath to cool.
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. In a small bowl, combine icing ingredients. Spread over cookies.
Rinse pork and pat dry; season with salt & pepper. Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot. Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minute Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste. To serve, ladle stew into bowls and garnish with cilantro, if desired.
Mix together and use as rub on poultry after rubbing the outide with butter or olive oil. Also used for the inside of each layer.
Brown meat in oil. Add veggies, broth, and soy sauce. cover and cook over low heat for 10 minutes or until veggies are tender. Stir often. Combine water and cornstarch. Add to meat mixture. Stir until thickened. Serve over hot rice.
Chop all ingredients into bite sized pieces. Place all ingredients in a bowl and mix. Serve on your choice of bread or atop lettuce leaves.
Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice. In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.