HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put grill on indirect heat. Open beer and pour off 1/4 (or just drink it). Put in the garlic, rosemary and basil. Put can on top of an oven proof pan or I like to use an aluminum pie plate. Rinse off chicken, remove giblets, etc. Pat dry. Rub with oil and season with salt, pepper or poultry rub. Slip bay leaves under skin on breast. Oil the can. Gently but firmly 'seat' the chicken on the beer can; chicken should be sitting upright with no support. Put chicken on grill and cook for about an hour or until meat thermometer says done (or until juices run clear and skin is translucent). Yummy,.
Combine flour, salt and pepper in bag; add meat pieces and shake to coat. In lg skillet, brown meat in hot oil. Drain. Mix water, catsup, brown sugar, vinegar and worcestershire sauce. Stir into the meat. Add the onion. Bring to a boil, reduce heat and simmer for 30 minutes. Add carrots and simmer for another 30 minutes.
Preheat the oven to 350°F. Lightly grease a 9x9 baking dish. Remove the crusts from bread and cut 4 of the slices into quarters. Place the quartered bread on the bottom of the prepared baking dish. Pour the melted butter over the bread. Sprinkle the cheese over the bread slices. Crumble the remaining bread over the cheese layer. In a mixing bowl, combine the cream of asparagus soup, milk, eggs, salt and dry mustard; pour over the crumbled bread. Cover and refrigerate over night or at least 2 hours. Bake uncovered for 1 hour.
In a large soup pot, saute the onion in half of the butter until caramelized, about 20 minutes. Add squash, roasted garlic cloves, sage & chicken stock. Simmer until squash is tender. Puree with an immersion blender or in a food processor. Add cream and season with salt & pepper. Garnish with additional sage leaves fried in 2 tablespoons of butter. Enjoy!
Combine all ingredients in a medium bowl. Form into patties; grill or fry over medium heat, turning occasionally, until cooked to an internal temperature of 160°F. Delicious topped with Asiago cheese, garlic mayonnaise, and roasted red peppers. Yummy!
Rinse shrimp and pat dry. Remove and discard stems from mushrooms, and cut caps in half. Heat olive oil in large non-stick skillet. Add shrimp, mushrooms, minced garlic, and thinly sliced green onions, salt, and pepper, and cook, stirring occasionally, until shrimp are pink and firm on both sides. Add wine, lemon juice, and parsley and cook another 2 minutes.
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.
Melt butter in a 2 quart pan at med-high heat. Add onion and carrot and cook about 5 minutes. Stir in rice and cook until rice browns slightly. Add stock and seasonings. Cover and simmer until rice is tender, about 45 minutes. Stir in parsley and sprouts just before serving.
Place oysters in a dish and coat with cocktail sauce, chili powder, lemon juice and salt and pepper. Marinate at room temperature no more than 1/2 hour or refrigerate 2 hors. Heat a skillet with oil and butter. Dust the oysters in flour and cornmeal and fry, turning until golden brown. Drain and adjust seasoning, serve hot. Be gentle when turning so the coating doesn't fall off.
In Small bowl, combine ingredients for dressing. Mix until throughly blended; chill. In Large shallow bowl or platter combine ingredients for salad; cover and chill. Heat broiler. Lightly spray rack of broiler pan with cooking spray. Place oats, cheese and cumin in blender container or food processor bowl; cover. Blend on high speed or process about 1 minute, stopping occasionall to stir; set aside. Pound each chicken breast half between sheets of waxed paper to 1/4 inch thickness. Spread mustard thinly over both sides of chicken; coat with oat mixture. Place chicken on broiler pan; spray one side of chicken evenly with cooking spray to coat completely, about 10 seconds. Broil about 6 inches from heat 3 to 4 minutes; remove pan from broiler. Turn chicken over; spray with cooking spray to coat, about 10 seconds. Broil an additional 3 to 4 minutes or until golden brown and no longer pink in center. Toss salad with dressing; place warm chicken over top. Serve with orange wedges and cilantro.
Preheat oven to 350°. Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste. Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge. Heat gently and drink up to 3 to 4 cups a day.
Preheat oven to 350. Butter a 9x13 inch baking pan. Line bottom of pan with parchment or wax paper; butter paper. Whisk together dry ingredients in a mixing bowl. Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more. Pour into prepared pan; bake until a toothpick inserted comes out clean with a few moist crumbs, 25 to 30 minutes. Cool in pan for minutes; invert onto a wire rack. Remove paper; reinvert to cool completely. Top with frosting or dust with confectioners' sugar, if desired.
Preheat Easy Bake Oven 15 minutes Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar and vegetable oil. Place in a greased toy cake pan. Pour 1 tablespoon of water over batter. Mix lightly with a fork but do not beat. Bake 10 minutes. Makes 1 serving.
Place the olive oil in a large saucepan. add onions, pepper, garlic and celery and saute until soft. add the pasta sauce and tomatoes with their juice and stir. add sugar, worcestershire sauce chili powder and cumin. reduce heat to low and simmer about 20 minutes. Cook spaghetti til al dente. drain spaghetti then pour sauce over top of it. Add chicken and cheese and put in a baking dish and broil for 2 minutes.
Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved. Add second cup of boiling water and stir. Add cold water & ice, stir until ice dissolved. Put in refrigerator until loosely jelled, about 1-1/2 hour. Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold. Bunt Cake pan works great too! Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple, with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute). Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture. Poor into Jell-O mold. Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter). Cover and chill for 6 hours, or overnight! To remove from mold: Fill sink with HOT water. Hold mold in water for about 15 seconds. Place platter on top and Turn Over! Let mold slide out! WA LA! Place back in the refrigerator until ready to serve. Looks like a Christmas Wreath with red Berries! Great addition to your holiday table!
In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes. Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly. Note: if using to stuff a turkey, cool completely before stuffing the turkey. Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
In saucepan, cook shallots in butter over med-high heat, until softened. Add cream. Simmer, uncovered, until reduced to about 2/3 cup. Remove from heat. Stir in truffle oil. Stir in chives. Cut Camembert into wedges and arrange on plates. Pour hot cream sauce over and around cheese.
In a large saucepan, melt butter. Chop one onion until fine. I generally use my mini-chopper. Cut the remaining onions in half, then slice. Add garlic, leeks and all the onions and the salt to the melted butter. Saute until soft. This should take approximately 15 minutes. Cover and reduce the heat. Simmer for 15 minutes. Add beef broth, water, pepper and tabasco sauce. Bring just to the boil. Cover, reduce heat and simmer for 30 minutes. At this point, you may continue with the recipe, or cool and store in the fridge. Great for single servings! To serve:. Preheat oven or toaster oven (good for single servings) to the broil setting. Ladle soup into an oven proof bowl. Top with a slice of the toasted bun. Spoon on a few of the onions and top with a 1/4 cup shredded cheese. Broil until the cheese has melted and is starting to brown. Enjoy!
Fill 3-quart saucepan 2/3 full of cold water and bring to a boil. Add potatoes and dash of salt. Cook over medium heat about 15 minutes or until tender. Drain potatoes and put in fridge. In bowl add olive oil, cider vinegar, Miracle Whip and Hot Sauce. Make sure taste is to your likeing. Add pickles, green peppers, onions, and celery to the potatoes. Add Miracle Whip mixture and mix well. Decorate dish with slices of hard boiled eggs and paprika.
Preheat oven 350°F. Grease and lightly flour a 9 in pan. Stir flour, baking soda, salt, and cinnamon. Peel, core, and finely chop apples;set aside. In a large mixer bowl stir together eggs and vanilla; beat on high speed of electric mixer for 2 minute or light. Gradually add oil, beating for 2 minute or until thick. Gradually beat in sugar. Add dry ingredients, apples, and walnuts alternately to beaten mixture, beating well after each addition. Beat at medium speed for 3 minutes. Turn batter into prepared. Bake for 55 to 60 min or until cake test done. Place cake on wire rack to cool for 10 to 15 minute Removed from pan; cool throughly on rack. Drizzle with powdered sugar icing. Powdered Sugar Icing. Mix everything together; until pouring consistency. If you need to add more milk a little at a time.
In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear. Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Stir in cashews. Serve over hot rice.
Bring soup stock to a boil, add. shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
melt butter. add olive oil. add remaining ingredients. simmer 1 minute. Add crackers and stir to coat for30 seconds. serve.
Mix all the ingredients for the sauce. Cover & refrigerate until needed. Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. As soon as they begin to pop put in the garlic. Stir once and put in the prawns - stir and fry until they just turn opaque, sprinkling with salt and pepper. Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.
Pour 43 into shot glass and top with cream. There's a mini beer head and all the better flavor!
Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours. Just before serving, stir in the pesto. Adjust seasoning.
Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater. until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread. batter. Return to heat; brown on one side only. Remove crepe to paper towel. Repeat to make 16- 18 crepes; greasing skillet occasionally. Cheese sauce: In a medium saucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce. Filling: Cook peas according to package directions; drain. Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce. Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired. Cover; bake in a 375F oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.
Put cold coffee, coffee ice cubes, hot chocolate mix, and milk into your blender. Use low to medium speed, or whatever speed is recommended for crushing ice, to blend until the coffee ice cubes are thoroughly crushed. Pour into serving cups. For an attractive presentation top with a dollop of whipped cream and lightly dust with cocoa powder, shaved chocolate, or ground coffee. Adding a shot of Kahlua to each serving makes a nice drink for the adults on a warm evening. Note -- I often have enough coffee left in the pot to make a tray of cubes but in the summer I'll make an extra pot of decaf the night before to use for this and for iced coffee. Using sugar-free hot chocolate mix and low-fat milk cuts calories if desired.
In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well. In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly. Sprinkle one-third of crumbs into pie shell, cover with peaches. Sprinkle remaining crumbs on top. Bake in 450° oven for 10 minutes. Reduce heat to 350° and bake for 45 minutes.
Stir together lemon juice, sugar and water (enough to make 1 gallon), stirring until sugar dissolves. Pack into jugs or decanters.
You will need sufficient pastry for a deep 1-crust 9 inch pie (1 L). Line a pie shell with the pastry. Preheat oven to 425°F. TO MAKE THE FILLING: Measure the blueberries into a medium bowl. Combine the sugar, flour, salt and lemon rind, toss with the berries and pour into the pie shell. Sprinkle on the lemon juice. Arrange the berries evenly. Line the edges of the pastry with strips of aluminum foil to keep them from browning too fast. Bake for 15 minutes, then reduce heat to 350°F and bake for another 15 minutes. While the pie is baking, prepare the custard by beating the yolks and sugar together, then mixing in the cream. Spoon the custard gently over the berries in the baked pie. Grate a light film of nutmeg over the top. Continue baking at 350°F for 20 to 35 minutes. The custard is ready when the tip of a knife inserted into it comes out clean. Cool and serve freshly made. Yields 6 servings. Great Canadian Recipes--Summer Berries.
Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours. In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool. Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.
Bring syrup and sugar to a rolling boil; add peanut butter and vanilla. Pour mixture over cornflakes, mix well. Spread on greased cookie sheet.
Mix all ingredients for the marinade and pour over the steak. Marinate for 5 hours in the refrigerator, turning often. Broil steak and slice on a slant.
In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total). Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle. Preheat oven to 350°F. Mix sauce ingredients--EXCEPT cheese. Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil. Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes. Serve with rice and use chicken sauce for a gravy.
In large mug add southern comfort, amaretto, and hot cocoa. Fill mug with hot water. Top with whipped cream if desired.
Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes. Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender. Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want. If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat. Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together. Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!
Preheat oven to 350 degrees F. Cut the ends off the eggplant then cut the eggplant lengthwise. Spray a baking sheet with cooking spray and lay the eggplant pieces cut-side-down on the sheet; bake the eggplant in the oven for 45 minutes. While eggplant is baking, grate half of the onion (you want the grated texture and intense flavor of the onion juice without the chopped texture) and chop the other half. When the eggplant is done, take one half and simply scoop out the soft inner parts; the other half you want to cut into chunky cubes (you can leave the peel on or not- it's up to you- but I removed it); turn off the oven. In a food processor, put half of the white beans, half of the chopped basil, the chopped onion (not the grated half), the garlic, half of the chopped scallions, and the half of the eggplant that you scooped out; whir the mixture until it is smooth. Put the processed mixture in a crockpot and add the remaining ingredients (including the other half of the divided items), and heat on low for 2 hours; alternately you could simmer it on the stove for 30 minutes. This is a very rich-tasting soup, so smallish servings can be a good idea.
In a large saucepan melt butter over medium heat. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from heat and stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted. (It will be thick). Remove from heat and stir in eggs, potatoes, ham and onion. Put in greased 2-quart casserole dish. Bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.
In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using. Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.
Blend all ingredients together and serve over crushed ice in a parfait glass. Garnish with a raspberry.
Prepare the beef or pork. Mix the marinade in a medium-size bowl. Add the meat and toss. Allow to marinate for 30 minutes. The meat can be cooked over medium-high heat in a frying pan or stove-top griddle. Heat the pan or griddle first; make it very hot. Add the oil; cook the meat for 1 or 2 minutes on each side, browning it nicely. Garnish with sesame seeds.
Mix the dressing ingredients together. Toss dressing with the rest of the ingredients. If you are making this ahead of time toss the avocado with lemon juice before adding it to the rest to avoid browning. Chill at least 1 hour.
Preheat oven to 375 degrees. In bowl, combine crumbs, melted butter, parsley, 1 teaspoons salt and 1/2 teaspoons black pepper. In 4 quart pot over medium heat; cook pancetta 8 minutes. Transfer to small bowl; reserve fat. Cook cauliflower in batches 10-12 minutes, adding up to 3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot. In same pot over medium heat, melt 3 tablespoons butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoons black pepper, cayenne, nutmeg and cream, then cooked pasta, pancetta and cauliflower. Top with bread crumbs., Bake 30 minutes, broil 4-5 minutes.
Preheat oven to 400F degrees. Combine first 6 ingredients in food processor and blend. Add butter and cut in, using pulse, until fine meal forms. Transfer to large bowl, mix in cheese. (Can be prepared 4 hours ahead, cover and chill). Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4" thickness. Using 3" biscuit cutter, cut out biscuits. Gather scraps, pat out to 3/4" thickness and cut additional biscuits. Transfer biscuits to ungreased baking sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm. Makes about 10 biscuits.