HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim the fat from the ribs. In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine. Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers. Prepare grill for indirect grilling; medium heat. Place ribs with the bone side down on the grill rack over the drip pan. Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.
-Preheat oven to 350 degrees F. Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven. Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring. When softened, add crushed garlic; stir to incorporate, then add carrots. Cook 2 to 3 minutes. Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary. Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes. Add dried fruits, the lemon juice, and the almonds. Adjust seasonings to taste, adding more water if the stew seems too thick. Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes. From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro. Let stew rest 5 minutes and serve.
Cook the diced onion and oil in a large skillet over medium-high heat, stirring often, until the onion is translucent and starting to brown. About 6 - 8 minutes. Add the ground beef and continue to cook, stirring often for another 8 - 10 minutes. While the meat is cooking, dissolve the beef base (or bouillon if using) in 1/4 cup of hot water. When the beef is no longer pink, add the dissolved base/bouillon and mix well. Cover and turn heat to low. Cook for at least 10 minutes. Remove lid and turn up heat to medium-high. Cook, stirring often, until the water is evaporated and the meat is dark brown and starting to get a little crispy. Taste -- if the meat tastes a bit plain, add more dissolved beef base or beef bouillon until it tastes yummy-good. (Older ground beef tends to need a lot more flavoring.) Serve immediately.
Melt the margarine. Mix the corn, broccoli, eggs, 1/4 cup melted margarine, and onion and place in a greased casserole dish. Toss the herb dressing with the remaining melted margarine. Sprinkle on top of the casserole. Bake at 350 degrees for 1 hour.
Cook the spaghetti according to pack instructions. Meanwhile heat the oil and gently fry the chilli for 2 minutes. Add the puree, stock and sherry to the pan and heat gently to make a sauce. Stir in thyme, beans, chestnut and seasoning if desired. Warm over a gentle heat for 5 minutes Stir in cream. Drain pasta and toss in sauce. Serve garnished with parsley and black pepper.
Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray. Mix all dry ingredients in a medium size bowl. Cut in the butter and work in starter until well blended. Turn out onto floured surface and knead gently for 2 minutes. Roll dough to 1 inch thickness. Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet. Bake for 10 minutes and serve hot from the oven.
in a Dutch oven or soup pot combine the first 5 ingredients, bring to a boil. reduce heat cover and simmer for 20 minutes or until vegetables are very tender. with potato masher, mash vegetables several times. add bacon, and continue cooking. meanwhile, melt butter in a small saucepan, stir in the flour and cook, stirring constantly for 1 minute. gradually whisk in milk. bring to a boil, boil and stir for 2 minutes (mixture will be thick) add to vegetable mixture, stirring constantly. remove from heat, add cheese and black pepper, stir until cheese is melted (taste for salt and add if needed).
Prepare the sweet potatoes by washing, peeling, and cutting into approximately 1 inch by 1/2 inch portions or smaller. Spray the bottom and sides of a glass casserole dish. Place the sweet potato portions in the casserole, sprinkle with 1 teaspoon of salt (more or less if you prefer), and 1 teaspoon of pumpkin pie spice. Slice the 1/2 stick butter into about 8 pieces and dot over the potatoes. Pour on the caramel topping. Cover and bake at 350 degrees for 45 minutes. Remove from oven and carefully remove cover, stir to coat all the potatoes with the caramel butter sauce. Place uncovered under the broiler for about 5 minutes.
In a bowl mix together everything except the oil to make a smooth batter. In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan. Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown. Flip pancake and cook the other side until it browns slightly. Repeat with the remaining batter until you have four large pancakes. Cut into wedges and serve hot.
Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices. Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices. Saute fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside. Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish. Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sauteed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper. Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.
Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture. Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish. Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic. Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third. Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency. Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.). Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.
Preheat the oven to 200°C/gas 6. Place the potatoes, thyme, garlic and tomatoes in a roasting tray. Season with salt and freshly ground pepper. Pour over the olive oil and white wine, mixing well. Cover the roasting tray with kitchen foil, sealing the edges well. Bake for 30 minutes until the tomatoes are pulpy and the potatoes are falling apart.
In a large bowl, stir together the flour, salt and mahleb. In a medium saucepan, heat milk until hot. Add butter, shortening and sugar, and stir until sugar is dissolved. Remove from heat and set aside. Dissolve yeast in 1/2 cup warm water. Add a bit of sugar to activate the yeast. The mixture should become foamy. Make a well in the center of the flour. Add the eggs and the milk mixture to the flour. Pour in the activated yeast. Stir to blend well. Turn out dough on a lightly floured surface and knead until the dough is smooth and elastic. The dough should be slightly sticky, not dry. Place the dough in a large greased bowl. Pat top of dough with a bit of oil to prevent sticking to aluminum foil. Cover the bowl with foil and then a dish towel. Let rise in a warm place for 2 hours. Break off a small amount of dough and shape into pretzels or braids. Put rolls on a baking sheet and allow to rise for 30 minutes. Brush with egg wash and sprinkle with sesame seeds and/or nigella (black seeds, see note). Bake in a 350-degree oven for 20 minutes or until golden brown.
Combine all ingredients in a 2 to 2 1/2 quart pitcher, cover and refrigerate at least 2 hours, but preferably 6 to 8 hours. Ice cubes may be added just before serving.
Combine all ingredients except lemon twist in a cocktail shaker and shake vigorously until well blended. Pour into chilled martini glasses and garnish with lemon twists.
Preheat oven to 350 degree. In a stockpot over high heat bring water, butter, onion, garlic, cream, peppers,and salt to a simmer. Slowly add the grits, stirring constantly until they are soft and creamy, about 3 minutes. Set aside to cool. In a large mixing bowl, whisk eggs and cheese. Stir into grits. Grease a 12x12-inch casserole dish and dust with flour. Pour in grits and bake until firm, 40-45 minutes.
Cream sugar and butter. Beat eggs, milk and vanilla into mixture. Add nuts. Sift remaining ingredients together and blend into mixture. Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet). Bake at 350 degrees for 8 to 12 minutes, until golden. Cool on wire rack. Optionally you can add chocolate chips - 6 ounce package.
Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill. Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream maker, following the manufacturer's directions. Serve immediately, or store in the freezer in a covered container up to several weeks. Number of servings depend on how hungry you are.
Preheat the oven to 375°F. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter. Mix soda, baking powder, salt and sugar with cornmeal. Add buttermilk, eggs, and melted butter and mix well. Pour into the hot skillet and bake until golden brown, about 20 minutes.
Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min - 1 hour. Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time). Remove from pan onto plate to rest a bit. Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside. Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. Meanwhile, in a stockpot, bring salted water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve. 8 servings. TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap). Let peppers sit in sealed bag or bowl for a while (10 - 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.
Mix all together and chill overnight for best flavor. I think it's best served with baby carrots, Wheat Thins or "Twigs" (come in a box by wheat thins).
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one a a time, beating well after each addition. Stir in vanilla and almond extracts. In a small bowl, combine dry ingredients. Add to creamed mixture. Fold in sour cream and peaches. Pour batter into prepared pan. Bake 75-85 minutes until toothpick inserted into center comes out clean. Dust with powdered sugar.
Beat egg white an rosewater together in a cup. Wash face thorughly with warm water and pat dry. Apply mixture over face with a cotton ball and let dry 20 minutes. Wash off. Face will feel tight and clean for hours.
In a small bowl mix together well the flour and evaporated milk. To the crockpot, add ham, broccoli, onion, swiss cheese, water and flour/milk mixture. Set crockpot to low and cook for 7 hours. Before serving, stir in half-and-half and heat thru. Serve immediately.
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan. Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.). Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter. Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Boil the rice. In the meantime, brown up the sausage, drain and add the can of cream of chicken. Put rice in a bowl scoop a spoonful or two of the sausage mixture over the rice. Add cheese to your desire! Eat!
Combine all ingredients, making sure brown sugar is evenly distributed. Store in airtight container for up to 6 months.
Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 minute. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 minute.
Lightly toast the bread slices in a toaster. Combine the onions, parsley, and tuna in mixing bowl. You can add hot sauce or other spices if you want to jazz it up. Add the lime juice to the bowl and mix it all up with a fork. You can substitute lemon juice for lime juice if needed. Place the bread on a baking sheet. Cover each slice with the tuna mixture. Cut the cheese into slices and then cover each sandwich with a thin layer of cheese. Place the sandwiches under the broiler for 3 to 4 minutes, or until the cheese is melted and bubbling a bit. (Optional) You can also add a fresh slice of tomato or avocado to each sandwich and then broil for 1 or 2 more minutes. (If you broil much longer than that the tomato or avocado can get mushy). (Optional) If you like a firmer sandwich, melt a tablespoon of butter in a skillet and then transfer the cooked sandwiches to the skillet. Cook on medium heat for about 2 minutes, until the bottom of the bread is buttery and firm. Serve them while they're hot.
Preheat oven to 350. Spray a 13x9 pan layer chicken and brocolli. Mix together soup, mayo, lemon juice and seasonings. Spoon over top. Mix margarine and bread crumbs. Top casserole. Cover with foil. Bake 45 minutes. Uncover bake an additional 15 minutes. Can add 2 C cheddar cheese.
Cut chicken breasts into thin strips about 1/4'' to 1/2'' wide. combine all ingredients with enough teriyaki sauce to cover the chicken breasts and marinate overnight. soak wooden skewers in water and run several strips onto each skewer. preheat broiler. cover roasting pan with foil and spray with non-stick cooking spray. Broil skewers about 10 minutes per side, or until chicken is done. serve with rice if desired.
Cook pasta in rapidly boiling water until done. Meanwhile whisk cream cheese and milk until smooth. Add spinach and Parmesan cheese to cream cheese mixture--stir to combine. Season with nutmeg, salt and pepper (set aside). Drain cooked pasta and mix with spaghetti sauce. Layer half the pasta in a 9x13 baking dish---spread cream cheese mixture over pasta layer. Top with remaining pasta. Cover with foil and bake in a 350°F oven for 30 minutes. Remove foil sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.
Preheat oven to 350F. Cover rimmed baking sheet with foil (for easy cleanup), put butter in pan and place in oven. Remove pan when butter is melted. Toss shrimp in melted butter then remove from pan. Add lemon slices and garlic to butter in pan then lay shrimp on top and sprinkle with seasoning, salt, and pepper. Bake for 15 minutes.
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Preheat oven to 400 degrees. Combine Nabisco 100% Bran and boiling water and let cool. Cream Crisco and sugar. Add eggs, buttermilk, flour, soda, and salt. Fold in Kellogg's All Bran. Fill muffin tins half full and bake 15 minutes.
Preheat oven to 400 degrees. Soak corn in water sweetened with the sugar for about one hour. Put wet corn in preheated oven. Roast for 20 minutes. Check after 20 minutes for appropriate doneness -- Use a towel to hold the corn and remove the husks and silks. Serve with regular or flavored butter and salt.
In a large soup pot over medium heat, let the oil get warmed. Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink. Add in the remaining ingredients; bring to a boil. Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender. Remove bay leaf and throw away.
In butter, cook mushrooms until all liquid is absorbed. Stir in soup, milk, and wine and bring to boil. Reduce heat, stir in crab, peas, and sour cream. Heat through, but do not boil. Toss with noodles and parsley; serve.
heat oil in skillet. add shrimp and garlic, cook, stirring, until shrimp turn pink. add orange juice, bring to boil, cook 2-3 minutes until sauce thickens. remove from heat, stir in marjoram, oregano, salt& pepper to taste, serve.
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent; set aside. Heat oven to 350°F Place sesame seeds in a shallow pan and bake until golden brown (approx. 10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs and pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Preheat oven to 350°. Grease and flour a 10-inch tube pan and set aside. In large mixing bowl, beat butter and sugar well, until very light and fluffy. Beating well after each addition, one at a time add eggs. In a separate bowl, combine flour, soda and salt. Mix together sour cream and peaches. Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture. Beat well after each addition. Stir in extracts. Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes. Cool slightly, remove from pan and cool completely. 10-12 servings. This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
Mix ingredients for the dressing and mix well with cooked noodles (<=still luke warm). Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow. It certainly does drink up the dressing quickly!
Combine the oil, water,lemon juice,bay leaf, garlic, peppercorns and salt in a 10-12 inch stainless steel skillet, and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat. Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes. Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve cold. (The mushrooms will keep in the refrigerator at least 2 days.). Before serving, lift the mushrooms out of the marinade with a slotted spoon, draining them carefully, and arrange them on a platter or in a serving bowl.
Seed and chop all your veggies. Put them in the pressure cooker and saute (this brings out the juices - if you don't do this you won't have enough liquid to come to pressure). While they are heating add all your spices. Then add the cubed meat. If your pork shoulder had a bone you can throw this in for flavor. Seal your pressure cooker, bring to pressure, and cook 25 minutes. Allow natural pressure release. Remove the meat and puree the veggies and juice either in a food processor or blender. Add the meat back inches Top with cilantro, a squeeze of lime juice, and cotija, and enjoy!
Toss apples, sugar, cinnamon and flour in a large bowl, then spread over a greased 9x13-inch baking pan. Combine the margarine, eggs, sugar, vanilla and flour with a fork until well blended and smooth, then pour over apples and spread (if needed) to cover. Combine rice cereal, brown sugar and margarine and mix well; spread over the filling. Bake, uncovered, at 350 degrees for 45 minutes until golden.
Cut the king oyster mushrooms into 1/4 slices. Spray with the garlic spray. Toss with the herbs. Dehydrate for 7 hours at about 110'F. This will retain the enzymes in the mushroom so you get the full benefit of this living food. These would be great with a non-dairy dip. Bon Appetit.
In a large soup kettle, saute onions in the butter for five minutes or until transparent. Remove kettle from the burner. Sprinkle flour over the onions and stir in with a wire whisk. Slowly add water stirring with the whisk continuously to avoid lumps. Return to burner and simmer on medium low for about 30 minutes, stirring frequently. Blend small quantities at a time in a food processor or blender and return to soup kettle. Slowly add milk, stirring with the whisk. Beat the egg yolk briefly with the whisk. Slowly add about 1/2 cup of the soup to the egg and blend well. Add to soup kettle and heat through. Avoid boiling. Add salt and cayenne pepper to taste. Grate Edam cheese over soup and serve.
Preheat oven to 350. grease and flour 2 small loaf pans or one large (meatloaf size). beat first 6 ingredients together. Add in flour, salt, baking soda and baking powder and mix well. fold in almonds or other nuts if using-reserve some for top of bread if desired. bake at 350 until toothpick poked into center comes out clean. appx 50 minute.
Melt 4 tablespoons butter over medium heat. Add onion; cook about 1 minute, then stir in rice. Add water and salt, bring to a boil and reduce heat. Cover and cook 15 to 20 minutes, until water is absorbed. When rice is cooked, melt remaining butter in a separate saucepan. Add tomatoes; cook 15 to 20 seconds. Stir into rice.