HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all the ingredients into a large bowl. Heat on high for 2-3 minutes. Remove and stir to dissolve the sugar. Return to micro and boil on high for 6-7 minutes or until the mixture is golden and at hard boil stage. Remove and let bubbles to settle, then pour into individual cup cases or into a shallow tray to set.
Cut Pork into 1 inch cubes, put in Large Ziploc. Add Onions and Garlic. Refrigerate overnight. Thread pork cubes on skewers. Combine Eggs and Milk to make a wash & pour in shallow dish long enough for the skewers. Put breadcrumbs in another shallow dish. Thread Pork Cubes onto skewers. Dip in Egg Wash & drain. Roll in Bread Crumbs. Place in hot skillet w/ 1/2 inch oil in it. Brown on all sides. Place on pan. Once all skewers are fried and on pan, put ban in preheaed 325 degree oven and cook until pork is done. Cook time is approximate oven time, does not include the marinate time.
Heat oil in large saucepan over medium-high heat. Add 1 1/2 cups onions and next 3 ingredients. Saute until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro, salt, and pepper. Place sourdough toasts on plates. Top with chili, cheese, and remaining chopped red onions.
Stir jello powder of each color into its corresponding hot water and chill over night in rectangular baking pans. Sprinkle unflavored gelatin and sugar into 1/2 cup cold milk, stir and let stand for 5 minutes. Double boil the milk and stir until gelatin grains are all dissolved. Stir in rest of the cold milk to chill. Cut the 3 pans of chilled jellos into 1/2 inch cubes. Put the milk jello into the mold of your choice (7 cups in size). Gently put jello cubes into the milk jello, taking turns for each color. It's better not to stir the jello cubes that are already in the milk jello. (The white color will be stained.). Chill for at least 2 hours. Cut and serve.
Preheat broiler. FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside. FOR THE CHOPS ~ Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
In mixing bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight. Punch dough down and divide into four portions. Shape one portion into a 14-inch x 12-inch rectangle. Spread 2 T butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 degrees for 10-12 minutes.
Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside. Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well. Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling. Bake in 350 degree oven for 30 - 35 minutes or until set. Cool completely, then cut into squares.
Rinse off corned beef and put in a large pot of water. Add package of spices and bring to a boil over high heat. Reduce and simmer over low for 60-90 minutes. Remove from pot and place in a baking dish. Cover with foil and bake at 350F for 60-90 minutes. Mix Brown sugar, mustard, and corn syrup in a small saucepan. Bring to a boil and remove from heat. Pour over cooked corned beef and place back into oven for about 5-10 minutes. Serve with cooked cabbage. You can add the extra glaze to the cabbage.
Whisk eggs, milk, salt and pepper in 1 bowl. Mash cream cheese, parsley and dill in another bowl. Heat butter in a large skillet. When melted, pour in eggs. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.
Remove the sausage from the casings. Chop the meat finely. In a large pot, heat the oil over medium heat. Add the sausage meat and the garlic. Cook, stirring often, until the pork is lightly browned, about 10 minutes. Add the wine and bring to a simmer. Cook until most of the wine evaporates. Stir in the tomatoes and salt/pepper to taste. Bring to a simmer. Decrease heat to low. Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes. Stir in the basil just before. Serve hot over cooked hot pasta.
In a heavy medium saucepan, over medium-low heat, melt butter. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long! Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !
Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside. Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once. Melt the butter over a medium heat in a skillet with a cover. Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm. Add the mushrooms to the pan and sautee until cooked. Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended. Cover and simmer for about 5 minutes. You might want to check and stir it once or twice during the cooking time to keep it from separating. Serve the sauce over the chicken. Sprinkle with additional nutmeg if desired. NOTES: If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts. If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt. Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
Put corn flakes in a large mixing bowl and set aside. Bring corn syrup and sugar to boil in medium pan. Remove from heat and add peanut butter, mix well. Pour mixture over cereal and quickly mix well. Drop by spoonfuls onto wax paper. Let cool. Place in airtight container.
Preparation: Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan. In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired. Pour over bread; refrigerate for at least 1 hour. Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape. Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large saute pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes. Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach. To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.
Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour). In a Dutch oven heat olive oil over medium heat. Add in the roast and brown on all sides (this should take about 15 minutes). Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes). Add in the reserved flour mixture and stir until the fat absorbs the flour. Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid. Season sauce with salt and pepper. Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer). When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms. Cover and simmer for another 30-35 minutes. Add in zucchini and cook the last 10 minutes. Stir in the chopped fresh parsley just before serving. Delicious!
In a large bowl, mix the ingredients together in the order given. Drop by heaping teaspoon onto greased cookie sheet. Bake in 350°F oven until lightly brown, about 10-15 minutes.
Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside. Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned. Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like. Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.). Divide the mixture into 16 parts and form patties, about 3 inches in diameter. Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary. Serve with the chutney or sauce of your choice.
Preheat oven to 350. Place Spam on oven proof dish, glass is best. Poke 5 - 7 holes in top of Spam. I use the end of a wooden spoon. Mix remaining ingredients together. Spoon about 2 teaspoons on top and place in oven. Bake about 30 minutes, pouring sauce on top every 10 minutes or so, until all sauce is gone. I slice it thin and serve with parsley potatoes and peas.
Cut the biscuits into quarters and place in a large bowl. Saute the onion, pepper, and celery in the butter in a skillet for 5 to 10 minutes or until tender. Add the cooked veggies, cheese, and bacon to the biscuits in the bowl and toss gently to thoroughly combine. Spoon into a bundt pan. Bake at 350° for 30 to 35 minutes or until biscuits are brown. Invert onto a serving plate.
In large sauce pan, heat oil and add onions and carrots. Cook 5 minutes or until soft. Add garlic and ham. Cook 2 minutes. Add tomatoes and cook 5 minutes. Add broth and beans. Bring to a boil and mash some of the beans to thicken. Lower heat and simmer 20 minutes. Return to boil and add pasta. Boil 6 minutes or until pasta is al dente. Season with freshly ground black pepper and cheese.
Choose a stockpot or large sauce pan, depending on amount of chicken you are making. Fill pot with water and bring to boil. Place chicken with skin in pot until it stops boiling. (Seals in juices) Remove chicken from pot. Bring pot to a boil again. Put chicken back in and bring to a full boil. When water and chicken are boiling again, put lid on pan, turn burner off. Let stand for one hour. Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce. Preparation time is an estimate.
Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter. Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning. Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors. Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside. Set oven-safe crocks or bowls on a baking sheet. Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago. Broil until well browned and bubbly, about 10 minutes. Cool for 5 minutes and serve.
Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them. Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes. Finely chop the garlic, add to the pot, and cook for 2 minutes. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes. Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
Preheat oven to 250°F. Remove and wash seeds from pumpkin. Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour. Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne. Heat peanut oil in large skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and seeds caramelize (about 45 seconds). Transfer to bowl with spices and coat well. Let cool. Store for up to 1 week in airtight container.
Rinse Lentils and add them to a big cooking pot. Add all the veggies (do not add the parsley). Add the Chicken broth. Cook on medium high for approximately 30 to 40 minutes or until the veggies are very tender. Once the veggies are very tender, take the pot off the stove and set on a heat proof area. Mix the soup with a hand blender until very smooth (You can use a blender but it's just easier with a hand blender). Put the smooth soup back on the stove on a low setting and add the butter and mix until the butter has melted in with the soup. Add your cumin, garlic and salt. Mix into the soup. Finely, add your chopped parsley and mix. Serve hot. So good.
Preheat oven to 350 F degrees. Combine ham, egg, milk, bread crumbs,onion and worcestershire sauce, blend thoroughly. Pat ham mixture into a 9" pie dish. Combine sweet potatoes with with melted butter mixed with hot sauce and spread over ham mixture. Sprinkle with brown sugar, dot with butter and bake 30 mins or until bubbly.
Stir Bisquick, oats, sugar, bananas, milk and eggs in bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Heat oven to 350°F and pour ingredients into a greased loaf pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes and remove from pan.
Heat oven to 350 degrees. Grease a 13x9-inch baking dish. Cook macaroni according to package directions until barely tender. Rinse under cold water; drain and transfer to large bowl. Mel butter in large skillet over medium-high heat. Add onions and cook stirring occasionally for 5 minutes. Stir in garlic, mushrooms, cabbage, salt and caraway seeds. Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes. Combine vegetable mixture and spinach with cooked pasta in bowl. Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese. Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese. Bake 20-25 minutes, until heated through.
Clean and string snow peas. In a food processor, mix the lemon-dijon sauce ingredients, EXCEPT capers, and process to a smooth consistency. Refrigerate. To serve, bring the sauce to room temperature and garnish with capers. Arrange snow peas on a platter. Put sauce in a bowl and place in the center of the platter.
Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour. Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate. Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally. Add the vermouth and the water; reduce heat and simmer for about 4 minutes. Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices. Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes. Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm. Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes). Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well. Serve sauce over chops, with parsley sprinkled over all.
INSTRUCTIONS. 1) Pre-heat oven to 400 degrees Fahrenheit. 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet. 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese. 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese. 5) Bake for about 15 minutes or until cheese melts. 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!
Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!). Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes. Add the sugar and the butter, stirring until dissolved. Bring to a boil, stirring frequently. Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner (adjust for altitude).
Combine first 4 ingredients in a small bowl and set aside. Snap off tough ends of asparagus. Place asparagus and 1/4 cup water in an 11 x 7 inch baking dish. Microwave at high 3 minutes or until tender, drain, pour the vinegar mixture over asparagus, toss well. Serve at room temperature or chilled. Sprinkle with sesame seed, if desired.
Preheat oven to 400 degrees. Heat the oil in a large skillet to med. heat and add onions. Cook until they are soft and golden in color, about 12-15 minute. Add the arugula and cook until it is wilted, about 1 minute. Season with salt and pepper. Place tortillas on baking sheet and top with arugula mixture, crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted, about 10-12 minute.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks. I prefer the the cheddar cheese soup in the can, it gives it more flavour. Simmer until thick. I also like to double the recipe.
Process the strawberries and sugar in a mixer or food processor. Pulse until nearly smooth, but leave a few chunks. This is best done at least a couple of hours before serving to give the strawberries a chance to absorb the sugar. Press the ice cream through a ricer into a clear glass bowl to make the "pasta". This is not easy. It takes a little time and some muscle power, but it's worth it. Top the ice cream (pasta) with the strawberry sauce (spaghetti sauce). Sprinkle with coconut (the cheese topping). Serve immediately.
Heat oil in a pan and cook onion until soft. Add garlic, bacon and rice and stir to coat in oil. Add 1/2 cup stock and cook over a low heat until absorbed, stirring constantly. Repeat with remaining stock making sure to add only in 1/2 cup batches. Add soup, stir well and continue to cook, stirring constantly until all the liquid has absorbed. This process will take around 20 minutes. Stir in the parmesan cheese and parsley. Serve immediately with a fresh green salad.
Preheat oven to 400°. Combine first 7 ingredients in a medium bowl; stir well. Stir in corn, raisins, pecans, and orange rind. Combine milk and next 5 ingredients and stir well. Add to flour mixture, stirring just until moist. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; let cool on a wire rack.
To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent. Add curry powder and cook over a low heat for another 2 minutes. Add wine, bring to the boil, and reduce on medium heat for about 5 minutes. Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper. Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish. To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer. Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes. Add rice and turn up heat and cook for 2 minutes, stirring constantly. Add wine and let it evaporate. Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes. Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter. In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside. Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside. Add asparagus spears to pan to heat through. Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.
In a large pan over med heat, brown the ground beef, drain excess fat if necessary. Add the soup and water to the beef and mix well. Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes. Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.