HumbleIntelligence/food-ner-1-Million huggingface dataset:
For basting sauce: Whisk all ingredients in medium bowl to blend. For ribs: Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325°F Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
In a heavy pan, saute butter, onions and garlic until soft and lightly brown. Add spices, and fry 2-3 minutes, stirring constantly. Add chicken, and brown on all sides. Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice. Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
Heat oven to 400 degrees. Combine dry ingredients in a large bowl; mix well. Add remaining ingredients, stirring only until dry ingredients are moistened. Pour into a greased 13x9-inch baking pan. Bake for 40 to 45 minutes.
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible. To each jar, add 2 tbs of pickling spice mix. Add white vinegar to fill each jar. Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day. After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process. Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.
Cook noodles in boiling water to al dente. While noodles are cooking saute chopped vegetables in oil for about 5 minutes. (still crispy, but cooked). Add in soup and milk, stir to combine. Add sour cream and pepper flakes, stir to combine. Add chopped chicken and stir carefully. When mixture has returned to a light boil add in the noodles and stir. Season to taste.
Preheat oven to 350. Prep the muffin pan by inserting foil cupcakes cups or spray with cooking spray. DO NOT use paper cupcake liners, or they will become part of the muffin- inseparable! Beat eggs and add the melted butter slowly while continuing to beat the eggs. Then add in the Davinci syrup and water and mix. In a separate bowl, combine Atkins Bake Mix, flax meal, baking powder, salt and mix to evenly distribute baking powder. Stir in the wet ingredients and mix well, Divide the batter into 12 muffin cups, and bake for 30 minutes. Done when toothpick comes out clean. OR you could use a loaf pan. They should be stored in the fridge, and they also freeze well. You can also use any other flavors. I've made cranberry and green apple.
Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling. Stir constantly. Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla. Cool; times do not include refrigeration time.
Dissolve baking soda and salt in Sour cream. Mix butter and sugar. Add eggs and vanilla. Mix in Sour cream mixture. Slowly add flour, and mix well. Chill for at least one hour. Roll out and cut with your favorite shapes (Be sure not to roll too thin). Bake at 350 degrees for 10 minutes. Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).
Grease a 13x9x2-inch baking dish. In a saucepan, heat cream, Boursin cheese, shallots and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Layer half of the potatoes, then half the cheese mixture. Add all the chives. Repeat layers of potatoes and cheese mixture. Add salt and pepper. Bake one hour. Sprinkle with parsley before serving.
Place ribs in a large shallow pan. Mix together remaining ingredients and pour over. Cover with plastic wrap and let stand at room temperature for 1-2 hours. Prepare a medium-hot grill. Grill until crusty outside, and tender and juicy inside, up to 1 hour.
Preheat oven to 425 degrees. Mix together pumpkin, condensed milk, eggs, spices and salt. Pour into ready made crust. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Cool. Refrigerate leftovers.
In a large pot, bring 3-4 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for at least 1 hour. Step 2: Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for an hour to two hours.stirring occasionally, I have found the longer you cook it the better it is! When done taste and adjust seasoning. When I eat my collards I enjoy pouring some white vinegar over them with a pinch of salt and pepper.
In a small saucepan, melt margarine or butter. Mix all ingredients except bread together. Refrigerate to thicken. Stir well and spread on one side of the sliced French bread. Grill on stove or broil in the oven over medium heat, being careful not to burn bread.
Mix the cream cheese, onions and peppers together, spread over tortilla. Sprinkle cheddar over top. Add optional ingredients (chicken) over top. Roll up, and score the top of the roll 6 times. Bake in 375 oven for 4 to 6 minutes. Let cool for a couple minutes and cut each roll into 6 "pinwheels", use sour cream for dipping if you would like. ****the serving and yield size are approximate as I don't actually measure when I make these****.
Boil red hots, water and sugar until red hots are dissolved. Add apples to juice and cook until tender. Add lemon juice and flour, which has been mixed with the melted butter. Bake with a double crust about 40 minutes at 350*F.
In mixing bowl, combine biscuit mix and sugar. Combine egg, 1/2 C Apple Butter and vanilla. Add to dry ingredients; mix till smooth. Cover, chill 1-2 hrs. On lightly floured surface knead 8-10 times. Roll dough to 1/2 inch thickness. Cut with floured doughnut cutter. Fry in deep, hot oil (375 degrees) about 1/2 minute on each side or till golden brown. Dip warm doughnuts in Apple Butter Glaze and then in nuts.
Heat oil. Add onions and sautee for 3 minutes. Add garlic and spices, sautee for 1 minute. Add barley, stir well. Add tomatoes, broth, sweet potatoes and beans. Cook in slow cooker on low for 6-8 hours or on high for 3-4 hours. Or on stove top, simmer until sweat potatoes are cooked, 20-30 minutes. Dissolve chili powder in lime juice. Mix into chili.
In a medium, heavy saucepan, whisk flour to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining milk and the nutmeg. Whisk over medium heat until thickened and comes to a boil, about 4 minutes. Remove from heat and stir in Parmesan and butter. Season to taste.
Preheat oven to 180 degrees C., gas mark 4. Heat oil in a pan and fry onion 4-5 minutes, stirring until soft. Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season. Stuff the peppers with mixture and place in a roasting. Bake 20-25 minutes, until pumpkin is tender.
Lay out the graham crackers and put 2 mints on 1 crackers. Toast a marshmallow and then place it on top of the mints. Top with remaining cracker and press down on the marshmallow. Enjoy!
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the mixture over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue) -- If the sauce needs more salt add it now. Stir in the lemon zest, and that's it! Simple, quick, and delicious.
Heat oil in a large pan on medium high heat and add prawns. Cook for about a minute. Add the zucchini, garlic, and sherry and saute, stirring, for about 4 to 5 minutes until zucchini is crisp-tender and prawns cooked through. Over medium heat, melt butter in a small pan and heat the cream until steaming. Stir in the Gorgonzola cheese until it melts; add the nutmeg, salt and pepper (TASTE IT FIRST! It might be salty enough depending on the gorgonzola you use). Pour sauce over zucchini and prawns and serve immediately with a rice dish or with pasta.
Butter 13x9 baking dish. Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.). Preheat oven to 375. Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters). Pour batter over salmon mixture. Bake casserole until just set in center, about 30 minutes. Let cool 10 minutes before serving.
Clean the ginger well Rinse the cinnamon in cold water. Thin slice the ginger. Put the ginger, cinnamon, and water into a pot. Boil it on medium (or low) heat for about 25-30 minutes. Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon). Serve it in a tea cup. (You can also add some pine nuts and honey).
Heat oil in a medium pan and saute onion until translucent. Add carrots and green beans and saute a little longer. Add vegetable stock and cook until the vegetables are tender. Puree the soup using a hand blender or blender. Add almond milk, salt and herb and adjust the taste. Transfer the soup to soup dishes and top with parsley flakes (optional). Infuse love and serve.
Preheat oven to 350 degrees. In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely. In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour. In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm. NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.
Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6. Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured. Set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy. Preheat oven to 350 degrees. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture. Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter. Pour into a greased 9 inch spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container. Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use the spoon/hands combination. Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days. HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH: Thirty minutes before baking, preheat a baking stone in your oven to 500°F. Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Then go ahead and roll out the dough for your pizza. Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes. Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn. Remove from oven, let rest for 1 minute, slice and serve.
Preheat to 450°F. Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450° F for 13 minutes, turning once. Sprinkle with cilantro.
MIX broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in 6-qt. slow cooker. Add chicken and turn to coat. COVER and cook on LOW 8 to 9 hr.* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle, mustard if using and seasoning and bring to the boil. Pour over the chicken. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly. Stir the mushrooms and thre cream into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.
Break down broccoli into florets saute in a splash of olive oil preferably in a cast iron skillet. When broccoli just begins to brown add garlic and more oil if needed. Saute a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness. Hit it all with somew salt. Let the flavors meld and add the lemon zest. Top with julienne lemon peel if desired. Enjoy. Note. I use the crushed Calabrian chilies It comes ina jar with oil.
Beat the eggs for 3 minutes. In another bowl, add the flour, baking powder, and salt; stir to combine. Add the dry ingredients to the beaten eggs; mix well. Add in the cheeses and chopped peppers; stir to combine. Pour mixture into a greased 13x9 inch baking dish. Bake at 350° for 30 to 35 minutes. Let sit for 10 minutes, then cut into squares.
Wash potatoes thoroughly,dry,peel and dice small. Dice onion and peppers into very small pieces. Beat eggs slightly in a pan and set aside. Skin tomatoes and cut into very small pieces. Heat oil in deep frying pan. Add onion and peppers, and saute until soft. Add potatoes and cook until crisp. Add tomatoes and let cook for 5 minutes, stirring occasionally. Stir salt into frying mixture and mix well. Add beaten eggs quickly into frying pan, stir briskly and cook until hardened uniformly. Place over toasted bread slices immediately. Grate a few shavings of nutmeg (optional).
Preheat oven to 375°. In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mustard, artichoke hearts, paprika, and one-half cup of the mayonnaise. Stir until well mixed and season with salt and pepper to taste. Spoon the crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through. Serve immediately.
Place ham in large crockpot. Pour orange juice over the top of ham. In a large bowl, mix brown sugar, cloves, and cinnamon. Pour over ham. Cook on low for 6 hours. Serve ham with a little glaze. Enjoy!
Sift flour, soda, baking powder, salt & white sugar together. Add brown sugar and softened shortening, blend until crumbly. Stir in oatmeal. You can store this mix in a covered container in the refrigerator for up to two weeks. When ready to bake, stir 1 egg and 1 teaspoon of vanilla extract into 2 cups of mix. If desired, add any chips, nuts, etc. Put mix (2 tablespoons per cookie or one level ice cream scoop-full - see picture) on a lightly greased cookie sheet and bake 12-15 minutes in a 350 degree oven until lightly browned. Let cool on wire rack.
Remove all skin and fat particles from chicken pieces and discard. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece. In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well. Add chicken pieces to mixture and turn to coat on all sides. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator. Spray barbecue grill with a no-stick vegetable spray. Preheat barbecue to medium-hight heat. Place chicken pieces directly on grill. Barbecue on medium-high heat for 20 to 25 minutes, turning once. While barbecuing, baste chicken with any left over sauce. To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing. Serve hot or cold. Saffron strands may be purchased at most super markets. I do not use saffron powder. If desired, leave the skin on the chicken pieces. You may also make this recipe using all chicken breasts, (boneless or bone-in).
In a bowl, mix together the first 7 ingredients. Spread mixture evenly over 5 bread slices. Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts. Top sandwiches with remaining bread slices; slice diagonally and serve.
Fry bacon and onion together. Remove bacon and onion and drain on paper towels. Wipe excess grease out of dutch oven. Fry hash brown potatoes. Add onions and bacon. Pour beaten eggs over mixture, cover and cook until almost solid. Season to taste. Sprinkle with grated cheese. Cover until cheese is melted. Serve with salsa.
Heat the oil over medium-high heat in a large, heavy stockpot. Add the onion, garlic, potato and bay leaf and saute 5 min or until the onion becomes transparent. Add the corn, basil, chicken stock and white wine, and bring to a rolling boil. Cook for 10 min, stirring from time to time. Add the crabmeat, heavy cream, salt and white pepper and continue cooking over high heat for an additional 10 min, stirring to prevent the soup from sticking to the pan. Remove the pan from the heat, adjust seasoning to taste and serve hot.
Preheat oven to 350 degrees. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangos, lemon juice and raisins. Mix well. Pour into 2 greased 8x4 loaf pans. Bake for about 1 hour or until toothpick comes out clean.
Combine the first eleven ingredients in a large mixing bowl and mix well. Definitely use your hands! Roll small pieces of hamburger mixture into small balls about the diameter of quarters. Place on a large baking sheet and bake at 350 degrees for 20 minutes. Drain any grease that may have formed and place meatballs in a crock pot. Cover with the barbecue sauce and cook on low heat for approximately one hour.
Spray a little Pam in a heavy skillet and cook the sausages until done. About 15 minutes. They will get firm and browned. Put the salad greens on two plates and sprinkle with cheese and egg. Heat the dressing in the microwave for about 30 seconds. Put sausage on top of salad greens and pour over the heated dressing. Enjoy!
Defrost sausage. Mix sausage, bisquick, shredded cheese and essence well. form into balls. bake in 350 oven 15 minutes or until golden brown. *You may add more essence according to taste. If you want a really hot sausage ball, use hot sausage and add essence as desired.
Combine all ingredients and cook for 1 1/2 mins in the microwave stirring after 1 minute.