HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in 1 tbps oil until softened, add remaining sauce ingredients, and cook until reduced to a thick barbecue sauce consistently, about 20-30 minutes. Puree in blender or with stick blender, if desired. Allow to cool to room temperature. Preheat oven to 400°F. Meanwhile, sprinkle ribs generously with rub. You will probably not use all the rub, leftovers are good on chicken, vegetables, etc. Allow to sit while the sauce finishes reducing. Toss potatoes with remaining oil and a little more rub. Cook ribs on charcoal or indoor grill, on medium heat until cooked through and nicely browned, about 20 minutes. Meanwhile, bake potatoes on a large baking sheet, about 20 minutes. Toss ribs in sauce, reserving some for dipping, if desired.
First, coat the calamari rings in corn meal, shaking them out to get rid of any excess. Then dip them into a mixture of the eggs and garlic. Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess. Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry. Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden. Remove and drain on paper towels. If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari. Serve immediately with lemon wedges, garlic mayo, and marinara sauce.
In a small mixing bowl, stir together everything but the chops, and set aside. Place chops on uncovered grill, directly above medium heat for 25 minutes. Turn and grill for 20-25 minutes or until no pink remains. Brush mixture on one side of the meat, 1 minute before removing from grill. Pass remaining sauce to serve with meat at table.
Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13 inch baking dish and use your hand to evenly coat the entire surface. Set aside. Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the onions, 1-teaspoon salt and the thyme. Lower the heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes. Transfer to a bowl and place in refrigerator to cool completely. Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, gold ball-sized meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatballs should read 165 degrees. Allow meatballs to cool for 5 minutes in the baking dish before serving.
Blend all ingredients in an electric blender until sugar is dissolved. Then add more ice and water to bring volume to roughly 2 quarts. ** Note: if fresh passion fruit can be obtained, a far superior juice can be made in the following manner:. For 2 quarts of juice, use the pulp of 4-6 fruit. Cut fruit in half, scoop out pulp including the seeds. Add pulp, sugar, ice and enough water to make 2 quarts. Strain juice in order to remove pulverized seeds. Enjoy!
Melt all the butters over a double boiler until just melted. Take off the heat and stir in all of the oils. Let the mixture stand for a few minutes and then use an electic mixer and whip the mixture until fluffy and cool. You could also put all the ingredients in a jar and let it sit in the sun until melted. Put in pretty jars and use up with in about 6 months.
In large bowl, stir yeast, sugar and warm water. Let rest til yeast is dissolved and is a little foamy. Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt. Knead on lightly floured surface til smooth. Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size. Remove and knead again just a little bit, gently. Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet. Cover and let rise 15 minutes. Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet. Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450° oven for 12-15 minutes! This is the best recipe to make real soft pretzels!
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan). In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice. Mix by hand or with mixer until smooth (you will still see bits of oranges). Pour into prepared pan. Bake for 30-40 minutes or until thin steak knife inserted in center come out clean. Allow to cool completely on rack. In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth. Spread on cooled cake.
Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with mayonnaise. Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper. Top with the other bread slice, oiled side up. Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.
Preheat oven to 375 degrees. Lightly spray a large baking dish (I recommend 13"x 9") with non-stick cooking spray and set aside. Combine all ingredients in a high-speed blender and process until smooth, adding a small amount of non-dairy milk if necessary to blend. Pour batter into baking dish and bake for at least 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350 degrees. Let brownies chill completely before serving, preferably overnight in the refrigerator. Alternatively, you can bake the brownies at 300 degrees for 1 hour and then an additional hour at 225 degrees. Frosting: Combine ingredients in a high-speed blender and process until smooth. Note: it is not necessary to soak the dates for the frosting recipe.
Preheat the oven to 400°F In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot. Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot. Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling. Garnish with slivered almonds and powdered sugar if desired.
Put rhubarb and sugar in a saucepan over medium heat. Cook, stirring often, until rhubarb is cooked (it should mush up like applesauce). Put rhubarb mixtures, strawberries and yogurt into a blender and puree. Pour into popsicle molds and freeze.
Brown and break up chorizo in skillet on medium heat. Drain, set aside, and wipe out skillet for the quesadillas. Use 1/2 tablespoon of oil for each quesadilla. Heat 1/2 tablespoon of oil in skillet to medium or medium-high, depending on your burner. When the oil is glistening, it's ready. Don't wait until it smokes. Place a tortilla in the oil. Spread half with softened goat cheese and sprinkle chorizo to your liking and fold in half. Let brown for a minute or so, peeking often so as to not burn it. Carefully flip it over and brown the other side. Repeat with the other 3 tortillas and the rest of the cheese and sausage. Salud!
In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding. In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined. Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes. Garnish with mint sprigs and some berries, if like.
In a Dutch oven, cook the stew meat, ground beef, onions and garlic in the olive oil til the beef is cooked, then drain. Return mixture to Dutch oven and add the rest of the ingredients and cook over low heat until mixture is thoroughly heated, the consistency is where you like it, and the flavors blend.
Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells. Heat oven to 350 dregrees. In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender. Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings. Spray 10x6 pan and spoon mixture into each eggplant shell. Place shells in pan. Bake about 25 minutes. Remove and sprinkle each with mozzaerlla. Broil until cheese is melted.
* Preheat griddle or skillet to 375F, or choose the med. heat setting on your stove. * Preheat oven to 160°F. in a two-quart saucepan, saute the onions and peppers in the oil until tender. Lay one tortilla flat on the preheated griddle. Place 1/4 of the onions, peppers, cheese, and green chilies on the tortilla. Grill until cheese starts to melt. Fold in half and grill on each side for 1 minute Place in 160F oven to keep warm while making the remaining quesadillas. cut each into 4 wedges and serve.
Open the figs by scoring them on the top and gently squeeze from the bottom so they "open up". Wrap the ham around the open figs, and spoon some ricotta in to the openings. Sprinkle the sugar on the ricotta, and place under hot grill until the figs are warm and cheese starts to brown. Drizzle with honey and serve immediately.
Mix all ingredients together until smooth & pour into hot waffle iron. I have made them in both a rectangle & round waffle maker, I prefer the rectangle shape because they are easier to reheat in the toaster. The protein powder adds an additional 13 calories per waffle.
Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned. Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper. Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.
Drained pineapple (reserve juice& refrigerate for a refreshing morning fruit juice drink). In a 13"x9" baking dish, spread out the pineapple. Sprinkle the DRY yellow cake mix over the pineapple. Pour 2 cups of diet drink over cake mix. Bake in 350 deg oven for 45-60 min (depending on your oven). Bake until golden brown. Cool and serve with Cool Whip.
Directions. 1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking powder, cinnamon, and salt; set aside. 2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky). 3. Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen. Nutrition Facts. Calories 103, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 1, Cholesterol (mg) 19, Sodium (mg) 66, Carbohydrate (g) 14, Total Sugar (g) 6, Fiber (g) 1, Protein (g) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet.
Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray. Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes. Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.
You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk. Pour the pancake batter into a jug or a bowl with a pouring lip. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter. Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches. Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way. If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes. TO SERVE. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon. To FREEZE. Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.
Melt butter in a skillet, add onion and cook slowly (do not brown). Add flour and cook until golden; add water, cloves, and bay leaves and cook until smooth, stirring constantly. Simmer 15 minutes longer. Add vinegar salt and sugar and as soon as sauce comes to a rapid boil, add eggs one at a time. Cover and cook until eggs are done as preferred.
place peppercorns and lemongrass into the bottle of vodka and leave for at least 8 hours but no longer than 2 days depending on how spicy you want it. strain into a jug and pour back into the bottle. store in the freezer and serve in shot glasses.
In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate. Mix in the pretzels and rice cereal until everything is coated and well incorporated. Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.
For Cake:. Grease 10x15x2 pan (jelly roll pan). Preheat oven to 375 degrees. In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside. In a medium mixing bowl, sift together: sugar, flour and salt. In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda. Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed. Pour warm batter into greased pan. Bake at 375 degrees for 20 minutes. While cake is baking, prepare frosting. For frosting:. Bring to a boil: butter, cocoa and milk. Add: powdered sugar, vanilla and nuts. Spread on cake immediately after removing cake from oven. Must be hot spread easily.
Heat oven to 400°F Spray 13x9-inch glass baking dish with cooking spray. Grind all rub ingredients in mortar with pestle or in electric coffee grinder until as fine as possible. (Don't worry if larger pieces remain.). Dry chicken with paper towels. Brush with 1 tablespoon of the oil; sprinkle tops with half of the rub. Heat remaining 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Cook chicken, rub-side up, 2 minutes or until browned; turn. Sprinkle with remaining rub; cook 2 minutes or until browned. Pour 1 1/3 cups of the pico de gallo into baking dish. Sprinkle with lemon peel; top with chicken. Cover with foil. Bake 10 minutes; drizzle with lemon juice. Bake, covered, an additional 5 minutes or until chicken is no longer pink in center. Serve with remaining 2/3 cup pico de gallo. TIP *One tablespoon chopped canned chipotle chiles can be used instead to make a wet rub.
Place barley in a jar and cover with water. Seal jar and let stand 24 hours. Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time. Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak. Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding. Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside. Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough. Knead in the chopped split pea mixture. Form into a ball and place on a heavily floured tea towel. Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don't try to shortcut this step - it's a heavy loaf and needs a *long* rise). Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection). Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone. Score loaf with a sharp knife and place in the oven. Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour. Turn out on a wire rack to cool.
Preheat oven to 400 degrees. In a small bowl, combine sugar, flour, cinnamon, and salt. Blend. In a large bowl, combine apples, and sugar mixture. Stir until all slices are coated with sugar. Spoon into pie shell. Sprinkle with 2 T. orange juice and dot with butter. Cover with top crust. Bake 50 minutes. Mix glaze and spoon over pie while still hot.
In a medium mixing bowl, combine flour, salt, pepper, paprika, garlic powder, and onion. Dredge pork chops in flour mixture and saute in Olive Oil over medium to high heat until golden on both sides, about 5 min per side. Remove from pan. In same pan add butter, chopped garlic and sliced mushrooms and cook about 5 min until softened. Add chicken stock, cream of mushroom soup and stir. Nestle the pork chops back into the pan, cover and cook over low heat about an hour until sauce is thick and pork is fall apart tender.
Mix cornbread batter as directed, stirring in the can of chopped green chiles. Pour the batter into a medium pan and bake per the package directions. Remove the cornbread from the oven, cool, and cut into 1" cubes. While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat. Add the chicken and tomatoes; bring to a quick boil, then stir in the spices. Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool. Wait until the cornbread and the chicken mixture are completely cool before assembling the salad. In a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables. In a small bowl, combine the sour cream and mayonnaise. Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese. Repeat this process, ending with the Cheddar cheese. Cover and chill for at least 2 hours before serving.
For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour. in large nonstick skillet cook onion in hot oil over medium heat for 3-4 minutes or until tender. Add mushrooms, 1/4 tsp salt and pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat, stir in roasted sweet peppers. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired. *To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.
Saute onons and celery in butter in a Dutch oven until tender. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender. Pour half of soup mixture into container of an electric blender; process until smooth. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated. Yield: 5 cups.
Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance). Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance). In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.