HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper. 2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. My Note: It's thick, sweet and spicy and beautiful in color! To try it out.first I cut the servings to 12. I followed the scaled measurements except only used a pinch of cayenne and chili powder. Concern was it may be too spicy for kids. I did not have celery seed, so I had to leave it out. If you like a sweet and spicy sauce you must try this recipe. I will use this on chicken, pulled pork and ribs. UPDATE: I've made this again using the celery seed and think I like the taste without it. Also for a nice thick sauce it is necessary to simmer on low for at least 20 minutes. And advice to anyone wanting to make it, don't leave out the liquid smoke! I didn't have any, so I was just going to leave it out, but then my son offered to buy me some and when we added it it was SO much better and really added to the flavor. Only suggestions are that oil can be substituted for the butter or left out alltogether, the molasses can be reduced and it's still sweet, and the chili powder, cayenne, and pepper should probably be doubled. Red pepper is also wonderful for the flavor. I am helping in catering a wedding reception the end of this month and needed a sauce I could call my own, so my kitchen was tore up from the floor up! I measured the spices and saved them for later, then I mixed up the liquids over a slow flame, I did not have any red wine vinegar, but I did have some marsala I mixed 1/4c. and the balance I used of white vinegar, I did not add the butter, I figured the fat from the meat would be enough and I wanted it to have some table time. The sauce tasted good but it had no depth, I only used 3 teaspoons of liquid smoke, and let it simmer for a while. Once I added the spices it was the bomb! This is the best sauce I have ever tasted. The spices are fantastic! Whoever thought cinnamon would work in a bbq sauce? I told my husband, we have to go get a piece of meat to go with the sauce. Thanks for sharing, this is great! I also simmered it for about 1 1/2 hours to thicken, Uuummm finger licken good! I will serve it with pulled pork and baked chicken, I am sure you could serve this with fingernails, and toe-jams. I made just as is (but halved the recipe= 1 1/2 C) and I simmered it for about 50 minutes. The next day it was nice and thick. The liquid smoke is a great flavor in this (a must!), and mellows out by the next day. I also used a pinch of cayenne, so the kids could eat it. I used this on some pulled pork, next it'll go on grilled chicken. Next time I'll make the full batch to keep on hand.
Chop and boil tomatoes then strain to remove skins. On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them. Chop the eggplants. Saute the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste). Cool and package into useable sizes.
In small saucepan heat oil over medium high. Cook shallots, stirring occasionally, til soft, about 5 minute. Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much water as possible; transfer to food processor. Add shallots, ricotta, parmesan and nutmeg; season with salt and pepper. Process til smooth. Cook 1 1/2 lb fettuccine til al dente, according to pkg directions. Drain, reserving 1 c pasta water. Toss pasta with spinach sauce, thinning with pasta water as needed. Serve with extra parmesan.
Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions and garlic to the same pan, cook, stirring until soft. Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally. Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.
Combine the lentils and barley in a large soup pote with the water and bring to a simmer. Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes. Stir occasionally and add more water if the soup becomes too thick. Season to taste with salt and pepper. If time allows, let the soup stand for an hour or so before serving, then heat through as needed.
Combine first 5 ingredients, and mix well with a wire whisk. Cover and chill an hour or more. Cook ham in peanut oil in a skillet over medium high heat, stirring constantly, until browned. Drain on paper towels. Let Cool. Combine lettuce and pecans in a large bowl, add dressing, tossing gently. Put ham strips on top and sprinkle with Honeyed Cornbread Croutons.
Thinly slice bell peppers and onion. In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes. Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness. Add corn and black beans. Stir to combine, and heat for about 5 minutes. Serve on tortillas with toppings of choice: tomatoes, salsa, pico de gallo, lime juice, cilantro, etc.
Cut the skin length and width wise with a very sharp knife, leaving grid with 1cmX1cm squares. Preheat your oven to 180°C with fan assistance, 190°C if you don't have this (better with, if possible!). Rub a lot of salt into the skin, getting into the cuts, not sure about amount, I used 3 handfuls, they ought to be a thin but visible layer within where you scored it. Rub the rest of the roast down with seasoning salt. Peel and chop carrot and onion into 1 cm slices. Roughly chop garlic. Heat the butter in a Dutch oven and add the veggies. When the onion is clarified, add the meat, skin side up, searing it for a minute. (The skin should not be cooked at this point, don't turn it!). Pour in about 150 ml of beer and bring to a boil. Add instant gravy and add water until it about halfway up the meat, it should not touch the skin. Put in the oven for about 2 hours checking on liquid level and adding beer as necessary and check that the rind doesn't burn. The meat should reach 70°C at this stage. Remove the meat from the pan and drain the Dutch oven into a saucepan through a sieve. Turn on broiler and return meat to Dutch over and crisp up the rind until resembles crackling (pork rind), taking care not to burn, the time will vary by oven, mine took 5 minutes, but the recipes I saw ranged from 2 to 10 minutes, I would just recommend peaking in every minute or so. Meanwhile pour in the remaining beer in the liquid and mix the cornstarch with 1/4 cup of water and then add to the liquid until thickens. Add the sour cream and mix, keeping warm. When the skin has crisped up, take it out and let it rest for 5 minutes and then slice into 1cm slices and serve with the sauce top. Goes good with potato side dishes and salad.
In a medium-sized skillet over medium-high heat, melt butter. Add sugar and cranberries. Cook, stirring until cranberries soften- about 5 minutes. Add bananas and stir to blend. Cook 2 minutes or until bananas are heated. Pour brandy into skillet. Using a long match or barbecue lighter, quickly ignite the brandy to burn off the alcohol. When the flames die, spoon brandied fruit over ice cream Serves 4.
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Finely chop walnuts and parsley and set aside. Mix remaining ingredients together. Place on plastic wrap and use the wrap to shape the mixture into a log. Roll the log in the walnut/parsley mixture. Wrap in fresh plastic wrap and chill for at least an hour. Slice and serve on crackers or bagel chips.
Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally. Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.
Position rack in the middle of oven and preheat oven to 375°F In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside. In a large bowl, cream together the butter and sugar until smooth. Add the wattleseed and stir to combine. Add the egg, lime zest and lime juice, and stir to combine. Fold in the flour mixture until just incorporated. Add the oats and coconut, and stir until well combined. Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes. Transfer to a wire rack and cool completely.
Blend all ingredients in food processor until smooth! Enjoy with whatever you can get your hands on!
Grind apricots. Add coconut, milk, and brandy. Blend well. Mix will be sticky. Roll into balls and store in cool place. Can be made several days ahead. (Flavor improves.). Before serving, roll in powdered sugar.
Combine meat, vegetables, sauces and spices in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set. Prepare wrapper as per package instructions and place on a work surface (should look like a diamond). Place 1 tablespoon of filling at the lower one third of the wrapper shape into a small strip about 3 inches long. Fold bottom edge up, and then fold right side over followed by left side, then roll to complete. Seal end flap with water. (See note.) Finished Lumpia roll should be about 4 inches long. After you have assembled all the Lumpia, heat your oil (I use deep fryer) to 375 degrees. Cook until golden brown, don't over crowed, turning often, approximately 3 minutes. Drain on paper towels. Place remaining uncooked Lumpia in a freezer bag and freeze. I will heat my fryer and place these right in frozen, a few at a time and they come out great. For a dipping sauce I use Mae Ploy* sweet chili sauce or a good sweet and sour sauce. * Purchased at local Asian or Filipino store. Note: the wrapper packages usually have instructions for rolling the wrap.
slice heirloom tomato. mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic. place basil mayo in refrigerator for 20 mins and chill. spread mayo on both sides of bread crumble goat cheese on bread. add slices of heirloom tomato. slice in half and enjoy!
Preheat the oven to 350. In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal. Add cheese& egg yolk,mix well. Add just enough water to form a dough that will hold together in a cohesive ball. (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling. On floured surface,roll each into a rectangle about 1/4 inch thick. Cut out individual crackers about 2 inches across with cookie cutter or sharp knife. Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork. Bake 10 minutes,& turn the crackers over. Bake another 5-10 minutes,or until medium brown. Let them cool on wire rack.
Combine the sugar and water in a large pot and bring to a boil. Cool. Add the fruit juices and bananas and mix well. Place in a container and freeze. When ready to serve, plae the fruit mixture in a punch bowl. Allow to soften slightly. Break into slush. Add the soda, raspberries if using, and tint with food coloring if desired.
5 hours before you plan to serve the gumbo, begin making the roux. Combine flour and oil in a skillet and heat on medium low. Stir frequently! Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)! Heat on medium for 4 hours stirring occasionally. After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them. Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture. Be careful! It will sizzle and pop. In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo. Serve over rice. Warn your guests about the potential threat of chicken bones! ;). Enjoy!
Begin by taking the stem out of the apples. Put a toothpick through a marshmallow with a 1/4 inch sticking out of the top. Do this to five marshmallows and set aside. Cut a 1/4-inch piece off of the cotton roll about 6 inches long. This is Santa's belt and wrap the cotton around the middle of the apple. Insert a clove to fasten it to the apple. (You may have to use a toothpick and put a clove next to it for his buckle. Insert a toothpick with the marshmallow on the top of the apple. This is his head. Insert another marshmallow on the top left of the apple, another on the top right and finally the other two marshmallows on the bottom left and right. These are the arms and legs. Make sure you have enough toothpick exposed and place a cranberry on the end of each marshmallow. Place two cloves in the top marshmallow. These are his eyes. Finally, take a cotton ball and place just under the head with another clove for his beard.
Bring water to boil in teapot. Add cloves and cinnamon. Simmer 5 to 7 minutes. Remove from heat and add 3 or 4 tea bags. Let stand for 5 minutes, remove bags and serve piping hot.
In a large bowl, sprinkle yeast over warm milk. Stir in until well blended. Add sugar, salt and oil. Add flour about 2 cups at a time, blending until a soft dough forms. Turn out onto a floured surface and knead until smooth, about 10 minutes. Cover and let rise for 30 minutes. Divide dough into 3 equal parts and form into loaves. Place each loaf in a greased bread pan. Cover and let rise another 30 minutes. Bake in a 400 degree oven about 30 minutes. Remove from oven. Turn loaves out onto cooling racks and brush with melted butter to keep crust soft.
Preheat your broiler and set the oven rack to the highest level (so that your veggies are 2-3 inches from the heating element). Peel, deseed, and cut butternut squash. I prefer to cut it into about 1/3" matchstick, but dicing works well also. Peel onions, cut in half and then into 1/4-1/3" strips. Scrub carrots and cut into large matchsticks or 1/4" coins. Put the veggies into a large bowl, drizzle with olive oil and toss to coat. Sprinkle with all spices and toss again to even distribute spices. Spread veggies in a single layer on a large jelly roll pan. You may have to do more than one batch. Broil veggies for 4-5 minutes, or until the first side gets medium brown. Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender. Repeat with any remaining veggies. Serve as soon as possible, though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture.
In a large bowl, combine peanut butter, butter, light brown sugar and sugar; beat uintil creamy. Add the eggs and vanilla. Combine the dry ingredients and blend into the peanut butter mixture. Spread into a greased 9 X 13 inch pan. Sprinkle chocolate chips on top. Bake for 5 minutes at 350 degrees, remove from oven and run a knife through to marbleize. Return to oven for an additional 20-25 minutes.
add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside. Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.
Melt butter in pan. Add onion, leek and potato. Cook with lid on for 5-10 minutes. Stir in flour and gradually pour in the cider. Add stock, cover pan and simmer for 30 minutes. Add milk and stilton. Stir until cheese has melted but do not allow to boil. Liquidise soup. Add cream. Season to taste.
Combine all vegetables and cilantro. In a small bowl, whisk together lime juice, olive oil, salt and pepper. Toss with vegetables. Serve chilled.
Place lettuce in salad bowl. Atop lettuce group the bologna, salami, cheese, and egg slices. Season with pepper. Combine mayo and dressing; spoon over salad and toss lightly. Chill till served.
In a small bowl or food processor combine garlic and mustard until well mixed. Whisk in balsamic vinegar, hot water and sugar. Slowly add in olive oil mixing until emulsified. Add salt and pepper to taste. Use immediately or cover and refrigerate. Feel free to substitute different vinegars and seasoning to your own taste.
In a medium bowl, whisk together the first 6 ingredients; set aside. Cook spaghetti according to package directions in a large pot; drain and return to pot. Pour vinegar mixture over hot cooked spaghetti. Add in baby corn and the next 5 ingredients; toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.
Spray a 13 x 9 x 2 inch pan with nonstick cooking spray. In a microwave proof bowl, place peanut butter, marshmallows and butter; don't cover. Cook on High for 1 to 3 minutes, stirring after each 1 minute cooking cycle. The mixture should be smooth when stirring. Now, stir in 6 cups of rice cereal until it is covered in marshmellow mixture. Spray nonstick cooking spray on a large spoon, this will help mixture not to get stuck while trying to transfer it to pan. After rice cereal is in pan, press down. Right away make 24 indentations with a handle from a wood spoon handle for the peanut butter cups. Place peanut butter cups into indentations; cool. Cut into 24 squares.
Melt the oil and beeswax together in a small pan over low heat until the beeswax is melted. Take off the stove and then add in your honey and whisk it all together. When the mixture is nearly cool add the almond extract, stir and then spoon into your container.
Set oven to 375°F. Butter a 3-quart casserole dish. Place the sliced zucchini evenly in the bottom of the buttered baking dish. Sprinkle about 1/4 cup Parmesan cheese over the zucchini. In a frypan, saute onions and garlic in oil and butter until just lightly browned and tender. Add in tomatoes, tomato paste, salt, pepper, oregano and vinegar; heat until boiling, reduce heat and simmer for about 25 minutes. Pour the tomato mixture over the zucchini. Sprinkle with more grated parmesan cheese. Bake for about 30 minutes. *NOTE* 2 cups grated mozzarella cheese may be sprinkled on top the last 10 minutes of baking.
Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet. Bake 10-12 minutes, stirring once, or until crisp. Set aside. Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours. Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted. Stir and ladle into bowls; top with croutons before serving.
Place squash and 1/2"-inch of water in microwave-safe dish. Microwave squash 10 minutes or until soft; drain, let cool slightly and puree. Set aside. Prick pie shell with fork tines; bake 12 minutes. Set aside. Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg, and vanilla; puree 1 minute, until smooth. Pour mixture into prepared pie shell; bake 50 minutes until filling is firm and knife inserted near middle comes out clean.
Heat the oil in a pressure cooker (without lid) over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion. After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor. Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid. Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.
Whisk all ingredients together until smooth. Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble. Let simmer until sauce has thickened, then serve.
Preheat oven to 350 degrees. In cup, mix together apple butter and corn starch; set aside so cornstarch has a chance to dissolve. Put carrots, onion, raisins, dried apples, and garlic (if using) in a single layer in baking pan. Sprinkle on sage, lemon pepper and garlic powder (omit garlic powder if using fresh garlic). Put pork chops on top of vegetable mixture. Spread apple butter mixture onto pork chops. Cover and bake at 350* for 1 hour and 20 minutes. Uncover and bake 15 minutes longer, or until carrots are done and meat juices are clear.
Dressing: Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two). Salad: Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm. Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain. Peel potatoes and cut into chunks. Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley. Season to taste with salt and pepper; let stand for a few minutes. Pour dressing over potatoes and toss gently. Season again if necessary. Serve chilled or at room temperature.
Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour. Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important). Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color -- Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins -- Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs -- Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares -- ENJOY -- .