HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cranberries,m sugar, apple juice, red onion and butter in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium low; simmer mixture, uncovered until cranberries begin to pop. Stir in chopped apples and BBQ sauce. Return to a boil and simmer 5 to 7 minutes. Let cool, then cover and chill at least 24 hours before serving. Can be made and stored in the refrigerator up to 3 days in advance.
Beat butter and brown sugar with wooden spoon till creamy. Add corn syrup and beat till blended. Add the eggs and vanilla and beat till well blended. Add the currants and mix in well. Place tart shells on baking pan, and fill each shell 3/4 full. Bake in 375 degree oven till shells browned and filling is bubbly and gooey. Let cool before trying to eat one!
Mix together all ingredients. Place open buttered potato buns on cookie sheet and broil until lightly brown (about 1 minute). Spread crab meat mixture on each half of bun. Top each bun with more grated cheese. Return to broiler and broil until cheese melts.
PONZU SAUCE:. Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute. Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside. THE SALAD:. Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add corn, and saute until lightly golden, about 5 minutes, then transfer to a large bowl. Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce. Divide salad among four plates. Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste. Heat the same medium nonstick skillet over medium-high heat. Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1&#8260;2 minutes per side. Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.
Preheat oven to 300°. Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy, but not crisped or burned. Let them cool in the pan (they'll dry more and become a bit crunchier). Meanwhile, cut off the root end of each onion, but don't peel them. In a small saucepan, heat 2 cups water and the vinegar to a boil and drop in all the onions, cook for 5 - 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them, but not mushy. Drain and let them cool. Remove the skin (or pop the onion out of the skin by squeezing at the top). If the onions are 3/4" or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole. Toss the olives, onions, and orange zest in a bowl. Dress with the oil and juice to taste. Marinate briefly or overnight, refrigerated, if you want. Serve at room temperature in a shallow bowl with a serving spoon.
Layer half of each ingredient in the order listed. Repeat. Cover, Cook on low 4-5 hours.
To make the chipotle crema, finely chop the chipotle chiles in adobo sauce. Mix together the chiles with sauce with 1 cup of sour cream. (You can adjust quantities of pureed chiles and sour cream to your taste). Toast the buns and set aside. Have all of your other fixings prepared. Wait to slice your avocado until just before you are ready to assemble your sandwiches and squeeze the juice of 1/2 a lemon over it. Season pork with salt and pepper. Put flour into a wide shallow dish and set aside. Lightly beat eggs in a second wide shallow dish and set aside. Put bread crumbs into a third wide shallow dish and set aside. Dredge one piece of pork at a time in flour, shaking off excess, then dip into egg, evenly coating each side, then dredge in bread crumbs; set aside. Heat the oil (or oil and butter) in a large heavy-bottomed skillet over medium-high heat until hot but not smoking. Cook two pieces of pork at a time, turning once, until golden brown, about 2 - 3 minutes per side. Drain on paper towels. Cook the remaining pieces the same way. To assemble sandwiches, distribute the lettuce on the bottom halves of each bun, followed by the schnitzel, avocado slices, onion slices, grated cheese and chipotle crema and cover with the bun tops.
Heat butter in skillet. Add chicken and cook until browned. Add soup, water, sugar and vinegar. Heat to a boil. Cover and cook over low heat 5 minute or until done. Serve over rice.
In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this). Melt 1-2 tablespoons butter in a skillet over medium heat. Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated. Place onto hot skillet and cook until lightly browned on each side. Serve warm.
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Mix all ingredients. Form into 6 patties. Roll Patties in extra bread crumbs. Fry in a nonstick skillet with the Olive oil until brown and crunchy on both sides.
Preheat oven to 375 degrees.Spray bottom and sides of a 13" x 9" x 2" glass baking dish with cooking spray. Place half of the bread cubes in the bottom of the dish. Bring a medium pot of salted water to a boil. Add asparagus and cook until just tender - about 3-4 minutes. Drain and rinse under cool water. In a large mixing bowl, whisk together the eggs, milk, salt and pepper. In a small mixing bowl, combine cheeses. Add chives and parsley and then gently mix. Place half of the asparagus on top of the bread cubes, then half of the cheese mixture. Then put half of the egg mixture on top. Repeat with remaining bread, asparagus, cheese mixture and egg mixture. Make sure the bread cubes are mostly submerged in the egg mixture. If not, press them down. For best results, let mixture rest for 15 minutes before cooking so the bread can absorb the egg. Place glass baking dish on a baking sheet into the preheated oven. Bake 35-40 minutes, until browned and puffed.
In a large Dutch oven, combine all ingredients (except the ravioli or tortellini and broccoli). Bring to a boil, then add the ravioli or tortellini. Simmer for 30 minutes, uncovered. Add thawed broccoli and simmer for 10 minutes longer, or till broccoli is done. Serve (1-1/2 cup servings) hot with parmesan cheese sprinkled over top. Great with hot crusty bread.
Line tart pan with parchment paper. In a small saucepan, over medium heat, cook sugar, honey, marmalade and apple juice, stirring until sugar is dissolved. Bring to a boil, then turn down heat and simmer until mixture begins to thicken, about 2 minutes; set aside. Peel and core the apples. Cut into thin wedges then sprinkle with lemon juice to prevent discoloration. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes more. Stir occasionally to prevent sticking. Transfer apple mixture to a glass bowl and allow to cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours. For the Tart: Combine flour and sugar in bowl of electric mixer. Add butter and, starting at low speed, stir until pieces of flour-covered butter are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don't over mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes. Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom. On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes. Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal. Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.
Mix all herbs together in a small bowl and add as much oil as you wish for desired flavor. Use a crusty Italian bread for dipping.
Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top. Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil. Simmer for two hours, remove the foam when needed. Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour. Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes. Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan. Serve with bread.
Preheat the oven to 450 degrees. In a glass baking dish, squeeze the juice of one lemon. Add the olive oil. Put the fillets in the dish and rub the lemon oil mixture on both sides; add salt and pepper to taste. Take large spoonfuls of the spinach, sauce and cheese (in that order) and place in the center of each fillet. Roll up each fillet and secure with a toothpick. Add remaining ingredients in between and on top of the fillets; and squeeze the second lemon on top. Bake uncovered for 20 minutes.
Saute onion, garlic and gound beef in hot oil until browned, drain well. Combine 1/4 cup of boiling water and chili powder, stirring well until dissolved. Add tomatoes, salt, oregano, basil and chili powder mixture to meat mixture. Cover and simmer about 1 hour, stirring occasionally. Add 3/4 cup of water and beans to meat mixture. Simmer 25 to 30 minutes longer.
Line large baking sheet with waxed paper; set aside. Melt butter in large heavy saucepan over low heat. Add marshmallows; stir until melted and smooth. Tint with food coloring until desired shade is reached. Add cereal and 1/2 cup chocolate candy pieces; stir until evenly coated. Remove from heat. With lightly greased hands, quickly divide mixture into 10 oblong pieces (like ears of corn). Push lollipop sticks halfway into each oblong piece; shape like ear of corn. Place on prepared baking sheet; press remaining 1/2 cup chocolate candy pieces into each "ear". Let treats set. Tie or tape raffia to lollipop sticks to resemble curn husks.
Preheat oven to 375 degrees. Combine butter and brown sugar. Beat well. Add eggs, milk and vanilla to previous mixture. Beat for 30 seconds. Combine flour, salt and baking soda in a seperate bowl. Add this mixture to the first. Blend well. Add 1 cup chocolate chips. Dropped rounded tablespoonfuls onto an ungreased cookie sheet. Bake 10-15 minutes.
In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften. Add root vegetables and stir together. Add chicken broth; salt and pepper to taste. Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender. Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated. Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.
In a food processor, blend all the cheeses together until creamy and smooth. Add the pepper and garlic salt and mix until blended. Form the cheese into a ball and place on a plate covered with wax paper. Chill until firm. To Serve, press the pecans into the ball and place the ball on the serving try with your favorite crackers.
In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper. Add the shallots to the vinaigrette then set aside. When serving, dress the greens lightly, season to taste, and serve immediately.
Preheat oven to 350 degrees. Mix last 8 ingredients and coat pork tenderloin. Marinate at least 2 hours. Roast uncovered for about 35 minutes or until internal temperature is 160 degrees. Let roast sit about 10 minutes to let juices settle. Slice and serve!
Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan. For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan. For the Cake:. In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined. Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute. Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes. Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
Place strawberries, mint and sugar in a tall glass. Muddle with the back of a spoon (or a muddler if you have one). Fill glass halfway with crushed ice; pour in the rum and fresh lime juice. Top off with club soda, stir and serve garnished with lime slices in the glass and a fresh strawberry on the rim.
Heat your grill to high. Mix together the sugar, salt, garlic powder and ginger powder. Arrange the salmon on a grill basket or on foil skin side down. Sprinkle the mix over the entire fillet. Place the grill basket on the rack and turn the heat down to medium high. Grill with the lid closed until the fish is firm to the touch and just cooked through. Grill time depends on the thickness of the fillet.
Wash lemon very well. Cut lemon in half and then into wedges (you should have 6 or 8 wedges, depending on the size of the lemon). Squeeze the juice from two or three lemon wedges into a glass. Drop squeezed wedges into the glass. Place several ice cubes in glass. Fill glass with 7-UP or Diet 7-UP. Enjoy!
Place ribs in a large skillet. Cover with salted water and bring to a boil. Reduce heat and simmer over low heat for 1 hour, or until meat is tender, but not falling off the bone. Melt the butter in a saucepan and saute the onion and garlic until the onion is tender. Remove from heat and pour into a blender with all remaining ingeredients. Puree for 1 minute, then pour back into saucepan. Bring to a boil, then remove from heat. Place the boiled ribs in a shallow dish and pour sauce over them. Place in the refrigerator for at least 2 hours. Barbeque ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
Brown ground beef, drain. Add onion and seasonings to taste. I another pot heat sauce ingredients adding enough mild to pouring consistency. When hot add ground beef. Serve over wide egg noodles.
Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside. In large bowl beat eggs on high separately with mixer. Gradually add sugar until beaten yellow-colored. Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed. Stir in nuts. Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min). Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
Cook bacon in saucepan until crisp. Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes). Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes. Serve in bowls and top with cheese, chips, and sour cream.
In a pitcher filled with ice combine all ingredients, except apple and stir. Pour into martini glass. Garnish with apple.
Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze. Alternative method: Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients. Bring to a boil reduce heat to low. Simmer for 45-60 minutes.
Drain juice from canned clams into large stock pot. Peel potatoes and cut into bite-sized chunks. Cook potatoes in clam juice (adding a little water to cover, if necessary). Fry bacon just until done. Add to potatoes and clam juice. Add clams, chopped onion, milk and chopped parsley. Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste. Cook until butter is blended.
Cream butter and sugar well. Add molasses,scraping cup to get it all out. Add eggs,one at a time,beating well after each addition. Sift dry ingredients together and add alternately with milk. Spoon batter into six greased and floured round cake pans,spreading batter about 1/3 inch thick in each pan. Bake about 15 mintues in 350 oven. When cool,put thick applesauce between the layers,and stack them up and sprinkle the top with powdered sugar.
Chop the pickled ginger finely. Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered. Let chicken marinate for at least 8 hours, overnight is even better. Heat pan with oil. Add chicken with marinade to pan. Cover and cook for 5 minutes. Turn the chicken and cover for another 5 minutes. Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit. Serve and top with toasted sesame seeds.
Heat 1 tsp cumin seeds in oil, fat or butter until they pop. Add an onion (finely chopped) and heat it in the oil until it turns soft and gold. Add a can of baked beans (425 g) and mix in 2 tsp mild curry powder. Add chilli powder according to your needs. Cook the mixture for a few minutes.
Carefully slice off and remove the 'silverskin' (white coating) from the tenderloin; leaving any visible fat in place. Mix together the mustard and spices to a smooth paste. Evenly spread the spice mixture around the tenderloin. Fold under the small end of the tenderloin so it doesn't overcook. Wrap the bacon as tight as you can around the tenderloin, with a slight overlap; trying to have your starts and finishes on the underside. Secure the bacon by piercing with a toothpick. Place on a baking sheet; toothpick side down. With a pepper mill grind a lot of pepper over the top. Bake @ 425F for 15-20 minutes or until the internal temperature is 145°F. Let rest a couple of minutes. Slice into serving sizes about 1 inch thick. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden. Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish. Meanwhile, bring a large pot (not aluminum) of cold water to a boil. Cut the broccoli into medium florets. Have ready a large container of ice water. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes. (The water must remain hot so you may want to work in small batches). Immediately drain and transfer to the ice-water. Chill and drain. Prepare vinaigrette. Toss broccoli with first five ingredients and the vinaigrette. Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.
Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil. Reduce to a simmer and add white raisins. Simmer 5 minutes. Core the head or heads of cabbage and place into large pot. Cover with water and bring to boil. Cover the pot and cook 10 to 15 minutes. Remove from hot water. Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs. In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper. After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan. Cover with the sauce mixture. Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour. You can either serve immediately or freeze until needed. NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.