HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set outdoor grill for medium-high heat, then lightly oil the grates. In a bowl combine the lemon juice with brown sugar and horseradish; heat in microwave for 1-1/2 minutes or until warmed. Score slices of ham, then season very lightly with black pepper if desired. Place on preheated grill. Baste continuously with the horseradish sauce while grilled. Grill time should take about 7-8 minutes per side. Delicious!
1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside. 2. In small bowl whisk together egg whites and eggbeaters. Set aside. 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts. 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill. Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill. Prepare fried chicken: Whisk flour with black and cayenne peppers and salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Pour oil into a large heavy skillet to depth of 1/2 inch. Heat oil to 350 degrees. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt. Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.
Partially freeze chicken, then cut in strips completely thaw and pat dry with paper towels. Heat 1 tbl oil in large nonstick skillet, on medium high heat saute chicken strips 1/3-1/2 at a time until no longer pink inside. Remove and keep warm. In same skillet with remaining 1 tbl oil saute walnuts, mushrooms, until walnuts begin to brown and mushrooms soften. Diagonally cut green onions add to skillet along with chicken, add garlic, sherry, soy sauce and sugar. Continue cooking on medium high heat stirring frequently until heated through.
Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice. *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup. Generously coat meat with rub. Don't be stingy! In this case more is more :). Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice. Cook using your favorite method. An oven preheated to 325° for several hours (depends on lbs) or a crock pot on low overnight are my favorites.
Heat oil in a medium sauce pan, saute onion,green pepper, and garlic. Saute until tender@8-10 minutes. Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes. Serve over white rice. I like to mash a few of the beans with the back of a spoon to flavor the sauce. Note: if you do not have Sazon Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
Mix all in a blender. Keep in refrigerator to serve cold (otherwise add over ice but that will dilute the taste and not be as flavorful). Shake before pouring.
NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey. Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.
Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper. Place on a greased baking sheet. Heat the oven to 350°, and roast the squash until soft. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. Remove from the oven and toss the squash with the chopped sage to infuse the flavor. Let cool. In a hot skillet, toast the breadcrumbs. (If desired, saute a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into). Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
TOSS all ingredients in medium saucepan; cover. COOK on medium heat 1 to 2 minutes or until 2% Milk Singles are melted, stirring until beans are evenly coated with sauce.
Brown hamburger and garlic. Drain hamburger and add to crockpot. While hamburger is browning, put can of chili beans, kidney beans, and V8 into crock pot. Add chili powder. Cook on high for 3 hours. before serving, add cayenne. Shredded cheddar for topping.
Preheat oven to 350 degrees. Grease 9x5x3-inch loaf pan. Cream together sugar and butter or margarine. Blend in eggs and buttermilk. Sift together flour, baking soda, and salt. Add to creamed mixture. Mix in vanilla and apples. Pour into pan. Combine topping ingredients. Cut through until crumbly. Sprinkle over batter in pan and press slightly. Bake 1 hour. Cool 10 minutes. Remove from pan.
Cook spinach or just thaw it- I usually microwave for several minutes. Drain very well. Add sour cream and onion soup mix. Mix thoroughly. Place in casserole dish. Bake uncovered for 30 minutes at 350 degrees.
Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy. In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry. Cover a cookie sheet with wax paper. Stir candy cane crumbs into melted white chocolate and stir well to combine. Pour chocolate mixture onto wax paper, spreading thin with a spatula. Stash cookie sheet in fridge about an hour or until it hardens. Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge. Keeps well.
Wash and pit cherries. Cook in water to cover with cinnamon stick 1 hour. Discard cinnamon stick. Put cherries through a sieve and bring the juice to the boiling point. Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice. Cook 10 to 12 minutes, stirring constantly. Remove from heat and stir in brandy. Serve cold on puddings, fruit cakes, pound or other cakes.
Combine ingredients and store in a sealable container. Sprinkle desired amount over hot Ramen noodles.
Preheat the oven to 350°. Saute squash, onions, garlic in 2 tbs olive oil. Drain and chop the artichokes. Beat the egg in a small bowl. Reserve 1/2 cup of the Italian cheese blend. Combine 1/2 cup cheese, herbs, salt, and pepper and blend in the egg. Line a 9x13 pan with aluminum foil. Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux. Slowly add cream, stirring constantly, and add a dash of ground nutmeg. Pour 1/2 cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce. Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture. Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna. Pour the rest of the bechamel sauce over the top, making certain it completely covers the top and runs down the sides. Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven. Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes. Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.
Start the rice cooking if you want to serve it over rice. saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes). Add everything else except cilantro and lime wedges and simmer for 8 minutes. Sprinkle with cilantro and serve with lime wedges.
Preheat oven to 350 degrees. In mixing bowl, first combine the sour cream and vegetable soup mix. Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily). Lastly, add 2 cups of the cheese and stir everything together. Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!). Bake for 30 minutes (or until top is golden and bubbly). Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside. Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside. Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside. Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and "beef" and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently. Divide between plates. Garnish with the cilantro and sprinkle with the pepper.
Place frozen chicken tenderloins in a large crockpot. Mix salad dressing and soy sauce together. Pour mixture over chicken. Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
At home: Make lim mayo by combining mayo, dill and lime. At Lunchtime: toast ciabatta; divide rocket, prawns and mayo between slices.
In a small mixing bowl, combine refried beans and cheese. Set aside. In a separate mixing bowl, combine 2 cups Masa with 1 1/4 cups water and 1/4 tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed). Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl". Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice! Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch. Serve with warmed tomato sauce and curtido.
Place all ingredients in a large bowl and toss to mix well. Cover and chill at least 2 hours before serving.
Cook pasta per package and rinse under cold water. Drain well. Combine all ingredients in a large bowl. Salt and pepper to taste. Serve warm or cold. Additional dressing might be needed as the pasta soaks it up,.
Preheat oven to 325°F. Grease a 10-inch tube or Bundt cake pan. In small bowl, combine flour, baking powder and salt; set aside. In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside. In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy. Add eggs one at a time and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 hours, or until cake tests done. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan). Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings). Slowly spoon remaining glaze onto top of hot cake. Cool completely before serving. To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts. Bring to a boil, stirring until sugar is dissolved. Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients. Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Cut meat into 8 pieces. (Pound portions to tenderize if you didn't get the meat already tenderized.) Toss meat with lime or lemon juice and season with salt and pepper. Lightly beat eggs with water in bow. One at a time, dip steaks in flour, then in eggs, then in bread crumbs. Heat oil in large, heavy skillet and fry as many steaks in a pan as you can cook without crowding. Steaks should be cooked through (about 4 min.), crisp and brown on both sides. Keep cooked steaks warm in 250 degree oven while cooking remaining steaks. Serve hot with lime or lemon wedges for garnish.
From Wendy Richard herself: Fry onions in little olive oil with crushed garlic. Add meat together with all seasonings. Add rest of veg, together with made-up chicken stock. (there should be enough to cover). Add chocolate and tomato paste. Gently simmer for about three hours, stirring occasionally. Serve with boiled rice or pasta. Grated cheese is also a good addition, sprinkled over the top. The dish freezes well & gains in strength of flavour. I Thank You W.R. (MBE). Here is the link to the touching tribute to Wendy in the "Guardian" along with a copy of this recipe: http://www.guardian.co.uk/culture/tvandradioblog/2009/mar/10/wendy-richards-chilli-recipe.
Finely dice the onion, then add it to a large soup pot along with the canola oil. Saute the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to saute for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken. Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes). Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
Preheat oven to 350 degrees F. Grease and flour two 8"X4"X3" loaf pans. Combine dry ingredients. Make a well in the centre. Put strawberries (thawed), eggs, oil and nuts in the well. Mix thoroughly into a nice batter. Pour into two loaf pans. Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean. Cool in pans 5-10 minutes, then remove from pans and cool on racks.
Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices. Fold in Cool Whip; mix until creamy. Serve with apple slices/ginger snaps/graham crackers.
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling. Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips. Brush pastry rim with some of the beaten egg. Gently weave strips over the pie to form lattice; trim and flute the edge. Brush lattice with beaten egg. Sprinkle top with sugar if using. Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely. Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden. Let stand for 15 to 20 minutes before cutting.
For the Buffalo sauce: Mix the hot sauce, garlic powder, cayenne, black pepper, habaneros, paprika and vinegar together in a bowl. For the Parmesan garlic seasoning: Mix the Parmesan, garlic powder, garlic salt and some pepper together in a bowl.
Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft. Drain potatoes well. Place back in pot or in a mixing bowl. Add cheese, cream, teaspoon of salt, pepper and garlic butter. Beat until smooth with a whisk or potato masher. Garlic Butter: Saute minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley.
Preheat oven to 425. Lay the pita on a baking sheet. Whip the cheese until light and fluffy. Spread the cheese evenly on the pita bread, leaving a 1/2 inch border around the edge Place salmon on top, completely covering the cheese. Bake until salmon is warm (about 6 minutes). Cut into wedges using a pizza cutter or sharp knife.
Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!
Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized. Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften. In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl. With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds. Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender). In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot. Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela). Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use. *********************************************************************. To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan. Add pureed fire-roasted tomatoes and saute a few minutes. Add 1 cup of Mole Paste. Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer. Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve. Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.
Cut egg in half the long way. Remove yolks and set whites aside. Mash yokes. Add rest of the ingredients, and blend well. Fill whites with mix, about a Tbs per egg. Dust eggs with paprika. (lightly). Chill at least one hour, to meld flavors. To fill eggs place mix in a ziplock bag , push mix into one corner, twist bag closed. Snip off a small part of bag corner and pipe mix into eggs.
Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add stock and pepper, cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.
Heat oven to 350 degrees. Beat together butter, brown sugar, granulated sugar, egg, and vanilla extract. Add flour, baking soda, and salt. Mix well. Stir in oats, raisins, walnuts, and candy pieces. Drop by tablespoons onto lightly greased cookie sheets. Bake 12 to 15 minutes.
Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray. Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds. Cut the butter into 1/2 inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly. Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes. Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt. Gently fold in the black berries; spoon mixture evenly over the crust. Sprinkle the reserved crust mixture evenly over the filling. Bake for 45-55 minutes, until the top is lightly browned. Cool at least 1 hour before cutting into bars.
In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well by hand. Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside. Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes. Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned. Spoon the crumb mixture over the meat in the loaf pan. Cover stuffing with the remaining meat mixture and press down gently to seal. Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary. Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart. NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
Combine first 4 dry ingredients in a small bowl, sifting well. Combine egg, milk, oil honey, and lemon rind in a large bowl. Add dry ingredients. Stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into greased muffin tins. Bake at 400 F for 20-25 min or until golden.