HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 500 degrees. Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top. Trim off most of the fat, including the membrane that's right beneath it. Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides. Place the brisket into the oven, uncovered at 500 degrees for 15 minutes. While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted. After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender. Cook for another 2 1/2 hours. Take it out of the oven, let it cool, then refrigerate in the same pan overnight. The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter. Slice the meat into 3/8" - 1/2" pieces. Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid. Cover tightly with aluminum foil, and bake for another 2 hours. When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat. I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.
Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe. Put butter in a large deep skillet that can later be covered and turn the heat to medium. Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent. Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper. Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover. Cook for 15 minutes or until most of the liquid is absorbed. Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes. Stir in parsley and lemon juice.
Cream butter, cream cheese and sugar until soft. Sift in flour and mix until combined. Gather into a ball; divide dough in half. Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes. Meanwhile, make the filling. Mix together the chopped walnuts, brown sugar and cinnamon. Set aside. Preheat oven to 375 degrees. Grease 2 baking sheets. Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter). Trim the edges with a knife using a dinner plate as a guide. Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling. Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles. Starting from the base of the triangles, roll up to form spirals. Place on the sheets and brush with the remaining glaze. Sprinkle tops with granulated sugar. Bake until golden, 15-20 minutes. Cool on a rack.
Slice the eggplant into 1/2 inch round slices. Arrange the slices on a baking sheet and sprinkle generously with kosher salt on both sides. Set aside for 1 hour to let the bitter juices weep from the eggplant. Meanwhile, make the marinara sauce. Heat the 2 Tbs olive oil over medium-high heat. Saute the onion for 2 minutes and stir in the garlic. Saute for another minute until lightly browned. Add the can of tomatoes, a sprig of fresh basil and 1/2 Tbs of the dried thyme (or a fresh sprig of thyme if you have it). Bring the sauce to a boil. Lower the heat and simmer for 15 minutes. Turn off the burner, remove the herb sprigs and leave the sauce until you are ready to assemble the casserole. Heat enough vegetable oil over med-high heat in a large dutch over or high-side skillet to completely cover the slices of eggplant. Preheat the oven to 400 degrees. Place the flour in a deep plate. Whisk the eggs with the milk in another another deep plate. Combine the bread crumbs, 1 tsp salt, oregano and other 1/2 Tbsp thyme and season well with black pepper in a third deep plate. Transfer the eggplant to a colander and rinse well with cold water. Blot the slices dry with clean kitchen towels. Dredge the eggplant in the flour, then dip it in the egg and finally dredge it in the breadcrumb mixture. Shake off any excess breading and lay the eggplant on a baking sheet. Fry the eggplant in the vegetable oil in small batches. The oil should be 400 degrees. Basically, it needs to be hot. Turn it over once during the frying process and it should be golden brown and crispy on both sides. Remove the eggplant to a baking sheet lined with paper towels. Repeat with remaining eggplant. Prepare a 13x9 baking dish by brushing lightly with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce. Arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan cheese and layer half of the mozzarella over the eggplant. Repeat with the remaining eggplant, sauce, parmesan and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Mix the egg and milk in a large bowl and slowly add the dry ingredients. Have an adult heat the griddle or pan and add oil to it. Pour batter on the griddle until the pancake is the desired size. Flip once to finish cooking when surface begins to bubble.
Set oven to 400 degrees. Grease an 8-inch square baking dish. In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute. Add in the spinach, stir and cook about 2 minutes, or until spinach wilts. Stir in salt and pepper, cheddar cheese and cottage cheese; set aside. Make a layer of cooked rice on the bottom of baking dish. Spoon spinach/cheese mixture evenly over the rice. Top with mozzarella cheese slices, then sprinkle with paprika. Bake for 8-10 minutes. Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown. Cut into squares, and serve hot.
Place all ingredients into a small blender. Blend until creamy, taste for flavor adding extra chili sauce if needed. Thin with water to desired consistency using one tablespoon at a time. If you find it's too watery add a few cashews and blend again until smooth. Store leftovers in an air tight container in the refrigerator for up to six days. Notes: Add as much sriracha as you like to suit your taste. The one tsp listed here is a good starting point for a mellow flavor. Feel free to add salt to taste. Lastly, you can use 1 tablespoon of lemon juice in cashew cream, but didn't add any in this recipe. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.
Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts. Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks. To make frosting: Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended. Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.
Cook chicken patties according to package. Meanwhile in a small to medium saute pan, cook the bacon until crisp over medium heat. Remove the bacon from the pan and crumble. Pour enough of the fat in the pan out to leave 2 tablespoons in the pan. Whisk the flour into the bacon drippings and cook, stirring constantly, for 2 minutes. Whisk in the milk and bring to a simmer. Remove pan from heat and stir in the cheese, salt, pepper, and garlic powder. Pour over the sauce over cooked chicken patties, sprinkle on the crumbled bacon, and serve.
Place brown rice and water in pot with tight fitting lid - bring to boil, then simmer for 40 minutes or until water is absorbed (or use left over brown rice). In large skillet or wok, heat olive oil over med-high heat - add onions and garlic, cook until soft. Push onions and garlic to the side, add eggs, and cook, stirring constantly. Add vegetables (I usually add more than 1 cup) and rice, left over meat(if you choose to), and green onions - continue stirring. Add soy sauce and sesame oil - heat through. To freeze: Place in a rigid container and freeze. Note: If you plan on freezing part of this you may want to omit the soy sauce and sesame oil until reheat. To heat: Thaw, put in a baking dish, covered with foil and reheat at 350F for 30 minutes or until heated through.
In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder. In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens. Add the spice mix to the vegetable mixture in the frying pan and combine well. Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly. Add the water and the tomato paste, again mixing well. Cook this at a low to medium simmer until most of the water has cooked off. Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!). Simmer till everything is heated through, and serve.
Drain water from cans of tuna. Mix tuna, 2-tablespoons of Miracle Whip and onions together and divide in quarters. Pair up the 8 slices of toast. Spread 1-teaspoon on each slice of toast. Build each sandwich with 1-slice of cheese, tuna mixture, 1/4 of the shredded lettuce, 1-2 slices of tomato and other slice of toast. Place two toothpicks to hold each sandwich together approximately 1" from two opposite corners. Cut sandwiches diagonally and serve with potato chips.
Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets. MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce. SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.
Preheat the oven to 350 degrees. Grease and flour three 9-Inch round cake pans. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice and vanilla. Divide the batter evenly among the three pans and bake for 35-40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes then turn them out onto racks. While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. For the icing Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
Preheat the grill to medium high heat. Lightly oil the grill. Drizzle the fillets wit oil and season with salt and pepper. Place the fish delicately on the grill and cook for two minutes per side. SAUCE:. Place wine and shallots in a saucepan and reduce by half. Add roasted garlic and using a hand blender, mix thoroughly. Add butter gradually and whisk to incorporate. Strain sauce and keep on low heat until ready to serve. Drizzle over haddock.
To make the gift jar: Sift together the flour, baking powder and salt and then spoon into a quart-sized jar with a tight-fitting lid. (I use a wide-mouth funnel to easily get the ingredients into the jar.) Tap the jar gently on the counter top to settle the flour. Combine the sugar, cinnamon, nutmeg and ginger and pour over the flour in the jar. Continue the layers with the dried cranberries, then the white chocolate chips and finally the pecans. Put the lid on the jar and decorate as desired. To make bread: Preheat oven to 350°F and lightly grease a 9x 5 loaf pan. Pour all the dry ingredient from the jar into a large mixing bowl and stir to combine. In a small bowl, use a fork to beat the eggs lightly and then add the sour cream. Continue mixing with the fork until the sour cream is incorporated. Add the melted butter to the dry ingredients and then add the egg and sour cream mixture. Stir just until combined. Spread into prepared loaf pan and bake in preheated oven for 50 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan and then turn out onto a cooling rack (with a layer of foil or waxed paper under the rack, to keep your counter clean.). Stir together powdered sugar and milk until smooth. Drizzle or spread over top of loaf. Serve immediately or cool completely before slicing, to keep the slices looking nice.
Preheat oven to 350°F. Mix everything but ketchup in bowl. Place mixture in a meatloaf pan and cover with the ketchup. Cover and bake for 1 hour.
preheat oven to 350 on a baking sheet spread almonds in a single layer. bake 7-10 minutes stirring frequently. melt butter in a shallow baking dish in oven. place onions in dish and top with fish. in a small bowl mix lemon juice mayo and parsely and spread over fish. sprinkle with cheese and bake 15-20 minutes. top with almonds.
For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes. Stir in salt, cumin and pepper and cook 1 minute. Add lentils and 2-1/2 cups water. Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes. Add rice and remaining 3 cups water and bring to boil. Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.). Remove from heat and let stand 5 minutes. Uncover; fluff with fork. (Makes about 9 cups.). Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat. Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.). Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain. To assemble, place portion of rice and lentils on plate. Top with portion of macaroni, then portion of tomato sauce. Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).
Chop cabbage in pieces. Add to boiling water and cook for about 4 minutes; DRAIN. Spray casserole dish with Canola Oil spray or equivilent. Mix peeled apple slices and cinnamon together. Layer cabbage, apples, sugar and breadcrumbs in that order; continue until finish layers. Make sure last layer breadcrumbs are on top. Melt butter and pour over top. Cover with aluminum foil and bake at 180 degrees (350) for about 50 minutes.
In a small bowl, combine yeast, sugar, and 1/4 cup warm (110 to 115 degrees F) water; let stand until foamy, 5 to 10 minutes. Into the bowl of your food processor, place 4 1/2 cups flour, salt, and baking powder; fit with the dough blade (or use a stand mixer with the dough hook) and mix to combine. Add in the yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and 3/4 cups warm water and knead until smooth and elastic (2 to 3 minutes - food processor; 5 to 8 minutes - mixer; 8 to 10 minutes - by hand); dough should be soft, but not too sticky, so add flour as needed. Lightly oil a large bowl, add dough, turning to coat, then cover bowl with plastic wrap, then a clean kitchen towel; let dough rise, in a warm place, until doubled, about 1 to 1 1/2 hours. Punch dough down and divide into 8 equal pieces, which you will roll into a ball and place on a lightly floured baking sheet; cover with a damp kitchen towel, and let rise until doubled, about 40 to 60 minutes more. If using a tandoor, heat it to 450 degrees F (if using your oven, place a pizza stone on bottom rack and heat to 450; or the grill should be st for direct heating at medium-high heat). On a lightly floured work surface, roll each dough ball into a disk about 5 inches in diameter; roll and stretch one end to form a teardrop shape. If using a tandoor, drape a piece of dough over the round cloth gadhi, then press bread onto the hot clay wall; cook until the top puffs, gets blishtered and browned, 1 to 2 minutes; gently pry off clay wall and spread with ghee. If using the oven, turn on the broiler, lay 1 or 2 pieces of dough on the pizza stone, and cook until the bottoms are browned and the tops blister and puff and are lightly toasted, 2 to 4 minutes; remove from oven and spread with ghee. If using the grill, oil the grate lightly, then lightly brush the dough with butter, place buttered side on grill and cook until the bottom is browned and the top is puffed 1 to 2 minutes; lightly butter the top of the dough, then flip and grill the other side until lightly browned, 1 to 2 minutes.
Preheat oven to 400°. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon oil, and 1/2 teaspoon cinnamon; brush mixture evenly over apple. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes. Combine remaining 3 tablespoons sugar, remaining 11/2 tablespoons oil, remaining 1/4 teaspoon cinnamon, oats, flour, nuts (optional) and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream if desired.
Combine all ingredients in a bowl. You can leave them to sit for a while if you want to, or if pressed for time, the flavours still work just as well if you cook it straight away. Heat wok (or other good non-stick pan) to medium-high heat. Add prawns, wine, and garlic, and stir-fry 4-5 minutes, or until prawns are just cooked through. The tails will be bright pink, and the prawn meat will no longer be translucent. Remove from wok with a slotted spoon and serve immediately.
Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles. Remove and set aside to cool. Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and cook for two to three minutes. Dry roast the kasuri methi in a microwave or on a tawa. Crush. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute. Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute. Add cream only if you need to use the gravy immediately.
Put all of the ingredients into a large bowl, and mix with a spoon until well blended. Storing the blend in an air-tight container keeps it tasting good. Buy larger quantities of the ingredients because it's less expensive and you've got a ready supply of raw materials if you open the container and find it empty. Making Cocoa. Heat your water and spoon up 5 teaspoons of hot cocoa mix into a mug and add about a teaspoon of skim milk. Using the teaspoon, blend the milk and dry cocoa mix together until it forms a smooth, thick cocoa sludge in the bottom of the mug. now add your hot water and blend thoroughly. This trick of adding milk and creating a cocoa sludge creates a smoother cup of cocoa, than if you simply added the cocoa mix to hot water.
Place caramel in a microwave safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. *******************. Recipe was tested in a 1100 watt microwave.
Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat. Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns. When the water is boiling, add the pasta and cook according to the box instructions. Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry. When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly. Serve with parmesan cheese and salt and pepper to taste. Enjoy!
Add conch, chopped onions and sweet peppers; mix well. Add tomato paste and salt, mixing again. Stir in flour and baking powder with water. Heat oil in pan. Drop in conch batter using teaspoon sized balls. Cook until golden brown, about 5 minutes. Drain well and serve with cocktail of your choice.
Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well. One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed). Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken. Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat. Preheat oven to 425 degrees F. Remove chicken from marinade and discard that batch of marinade. Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken. Brush with melted butter and bake, uncovered, 25 minutes. While the chicken is cooking, prepare your second batch of marinade, if you have not already done so. Brush chicken with some of the new batch of marinade and return to the oven. Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned. Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley. If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken. *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce. Serve atop steamed rice, if desired.