HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes. Keep oysters warm; strain off liquor and reserve. Preheat oven to 400°F. Butter either a one quart souffle dish or six 1/2 cup ramekins. Melt the butter in a saute pan and stir in flour. Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy. Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper. Bring mixture to a boil then lower heat and simmer for 15 minutes. Fold in the oysters and crabmeat gently. pour the mixture into the souffle dish or the individual ramekins. Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture. Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown. Remove from oven and serve immediately.
Mix ingredients. Shape into approximately 36 1 1/2" balls. Cook in greased pan (13x9x2) in 400 degree oven until light brown, about 25 minutes. Serve with your favorite pasta and red sauce.
In crock pot, place onions and garlic. Add chicken. In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper. Pour over chicken. Cover and cook on low for 7 hours. When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through. Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
Add vegetable & sesame oil to a saute pan, pre-heated at a medium setting. Add garlic and ginger and fry until lightly golden. Add minced chicken, fry until exterior is cooked and break down with a wooden spoon until all pieces are small. Add rice vinegar, lime juice,soy sauce, honey and cabbage. Add anise and cinnamon (you can alternately use Chinese 5 spice). Cook until cabbage begins to soften. Add green beans and sugar snap peas (diced into thirds) and hot chili pepper. Cook until vegetables are done (they are bright green, still a bit crunchy) and liquid in the pan has reduced. Allow chicken to brown as desired. Serve over individual leaves of boston lettuce. Garnish with green onions, cilantro and chinese chili sauce as desired. Eat wraps with your hands.
In a glass one-layer cake pan (9" x 13") put the oil, soy sauce, oregano and garlic. Stir to blend. Cut the meat across the grain into 1/8 inch strips. If the meat is slightly frozen, this will be easier. Add the meat strips to the marinade and stir to blend everything. Cover and put into the fridge for 12-24 hours. Heat a large skillet over high heat. When hot, stir-fry the meat, in batches, in a little oil, until just cooked. Leave a little pink in the meat so that it will be extra tender. Serve with salsa in flour tortillas and any additional garnishes that you want such as sour cream, grated cheese, shredded lettuce, diced tomatoes. Time does not include the time needed to marinate the meat.
Slice your favorite flavor bagels & put them on a greased cookie sheet. Butter each bagel and then layer with cream cheese. Add a slice of sweet onion. Layer 1 slice of swiss cheese on top. Bake at 350 degrees for about 15 minutes or until cheese is bubbly. You can make these without the sweet onion if you desire. Enjoy!
In small bowl, combine butter, garlic and crushed red pepper. Stir to blend and set aside. In separate bowl, whisk egg and milk and set aside. Spread Parmesan cheese evenly on large plate and set aside. In large skillet, melt half of the butter mixture over low heat. Working quickly, dip 1 of the bread slices in egg mixture, coating only 1 side. Dip coated side into Parmesan cheese. Place in skillet, cheese side down. Repeat with 3 remaining bread slices. Arrange turkey, avocado and tomato on top of bread slices. Sprinkle with cilantro and top with onion rings and Monterey Jack cheese. Dip remaining 4 bread slices in egg mixture, coating 1 side and dip coated side into Parmesan and place on top of sandwich, cheese side out. Increase heat to medium and cook until bottom is golden brown. Add remaining butter, turn sandwiches to cook and brown the other side.
Mix all ingredients together. Refrigerate until set. Serve with crackers. Great when used as a spread for finger sandwiches as well.
Cut the lemons in half. Scoop out the insides. Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. Stir in the vodka. Pour into the lemon halves. Refrigerate until set, about 4 hours. Cut the lemons into half and serve.
If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness! Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave. Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute. Serve with chips , tortillas, bread or veggies for dipping.
CRUST: Mix together the cracker crumbs, flour, butter and nuts. Pat into a 9x13 inch pan. Bake at 350 degrees for 15 minutes. Let cool. FILLING: Prepare pudding with milk. Add the poppy seeds. Whip and lightly sweeten the cream. Fold the cream into the pudding. Pour the mixture onto the graham cracker crust. Refrigerate.
Cut off wing tips and discard. Combine all ingredients, except wings, in a small bowl and mix to combine. Add chicken to a large zip lock bag and pour in marinade. Use fingers outside bag to ensure chicken wings are all coated with mixture. Marinade overnight, if time, or for a few hours. Cook wings on bbq over medium heat, until browned on both sides and nice and tender.
Preheat oven to 325&deg;F. Rinse and dry ham. Score skin of ham with a knife in a criss-crossing 1-inch diamond pattern all around. Stuff one clove in every gap where the crosses intersect. In a baking pan, whisk together the cola and reserved pinapple syrup. Place ham cut side down in the pan. Glaze with the cola/syrup mixture. Pat brown sugar all over the ham, then cover with foil. Bake, covered, for 15-20 minutes per pound or until internal temperature reaches 135-145&deg;F (cooking these big chunks of meat always takes me longer than the packaging says- a probe thermometer really helps here). Baste every 20 minutes or so. Halfway through the cooking time, remove foil and stick the pineapple slices onto the ham with toothpicks. Put a maraschino cherry in each pineapple slice hole, also with a toothpick. Continue baking, uncovered, and don't forget to baste. For a more caramelized glaze on the ham, just before it has finished cooking increase the oven temperature to 450&deg;F Check it frequently and baste constantly to make sure it does not burn. Remove from oven and let sit for at least 30 minutes before slicing.
Cut beef into very thin slices. Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour. Heat a little oil in a frying pan and saute the beef mixture for 2 minutes. Mix together the cornstarch, oil and water and add it to the beef mixture. Cook until the cornstarch is clear, and set aside. Saute the bean sprouts in a little hot oil for 2 minutes. Mix with the beef and serve immediately.
Cut round steak or cube steak into 6 or more serving size pieces. Salt and pepper steak pieces. Combine flour and dried mustard; then coat steak pieces with flour mixture. Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter. Transfer to a crock pot. Heat remaining oil and butter in the same frying pan. Add onion, carrots, and celery. Saute until vegetables are glazed. Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan. Pour vegetable mixture over the meat in the crock pot. Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired. Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.
To make the tart: Preheat oven to 350 degrees. Place dates in a small bowl. Pour in boiling water and add baking soda. Let dates stand for 10 minutes or until soft. In large bowl, combine butter and sugar and beat with electric mixer until creamy. Beat in egg. Sift in flour, salt and baking powder. Add dates, water and nuts. Mix well. Line a lightly sprayed or buttered 9-inch aluminum pie plate with parchment paper. Pour in batter and bake 45 minutes or until toothpick comes out dry. To make brandy sauce: Combine sugar with water in a saucepan over medium-high heat. Bring to a boil and stir frequently until sugar is dissolved (about 5 minutes). Remove from heat and stir in butter and vanilla, followed by brandy. Before serving, remove from pie plate and allow to cool slightly. Cut tart into wedges and top with warm brandy sauce.
Mix the first 9 ingredients together until well mixed. Shape into 4 loaves. Flatten each loaf on waxed paper and shape into a rectangle. Cover each rectangle with 2 pieces of swiss cheese. Roll up as for a jelly roll. Cover each loaf with an 8 oz can of tomato sauce (you can spice this up if you want). Freeze. To Serve, defrost and bake at 350F for 45 minutes or until done.
In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently, until all lumps dissolved. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Can serve straight away or keep in the refrigerator for up to two days.
Whisk all ingredients together and store in refridgerator for at least 2 hours to let flavors meld. Note: May thin with less milk or to desired consistancy. I just made this recipe as posted, and thought it was waaay too sweet for my tastes, so I added more mayonnaise to taste and it was delicious.
In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time). Stir compote before serving.
Preheat oven to 350 degrees. Lightly spray a 6 cup muffin tin with non-stick cooking spray and set aside. Place the chopped spinach or broccoli in a towel and squeeze dry. Mix in the red bell pepper and Canadian bacon. Divide the mixture between the 6 sections of the muffin tin. Top each with grated cheese. Break the eggs into a blender container. Add in milk, flour, nutmeg, salt and pepper. Mix until blended. Pour egg mixture evenly over the vegetable mix. Bake in preheated oven for 20 to 25 minutes or until knife inserted in center comes out clean. Allow to cool for 3 to 5 minutes. With a small spatula gently remove from muffin tin. Can be served immediately or allowed to cool and served at room temperature.
Pour beer into a glass or bowl and let it go flat. Combine remaining ingredients in food processor and PULSE until slightly blended. Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator. Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!
Stir together flour, sugar, cocoa powder,baking soda and salt in an ungreased 12 x 8 inch baking pan. Make 3 wells in the mixture; pour oil in 1, vinegar in 1 and vanilla in 1. Pour in coffee and stir all with a fork until well mixed. Spread into even layer. Combine 1/3 cup sugar and cinnamon; sprinkle half of cinnamon over batter. bake in a 350 degree oven for 35 to 40 minutes. Sprinkle remaining cinnamon sugar over hot cake. cool 15 or 20 minutes before cutting.
Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it. Add a little salt and a little sugar (to the same extent), to remove the acidity. When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers. Cook over medium heat for 20-25 minutes. Blend with an electric mixer and set aside. Clean the mussels. Place in a pan, pour a glass of white wine, cover and cook until they open. Once opened, remove the mussels to a platter and keep warm. Strain the stock through a cheese cloth. Reserve the broth. Remove empty mussels and reserve the other mussels. Peel and rolled the garlic cloves and put them to fry in a pan with a little oil. Add a tablespoon of flour and cooking. Pour a glass of mussel broth and tomato sauce. Mix and incorporates the mussels. Cook over low heat for 3-4 minutes. Serve in bowls and garnish with a sprig of parsley.
Preheat a grill pan or outdoor grill on high. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest. To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges. Add the red onions and arugula. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through. Remove from the grill and let rest for a few minutes. Lightly toast the bread. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.
Mix all ingredients together. Put in Ziploc bag with brisket. Marinate overnight, turning once. Lift brisket out of the marinade and cook as you like.
Heat oil in a heavy based frying pan or wok. Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden. Take care not to burn the mixture or it will become bitter. Increase heat to high; when the pan is very hot, add the chicken and toss well. Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked. Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.
Put the water and sugar in a ot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge. Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter or margarine into small pieces and add to the four mixture. Add the milk. Mix well until a dough is formed. Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.). Cut the dough into thin (+ or - 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join other ends. Heat the oil in a pot until fairly hot. Put about 3 koeksisters (or what can fit)at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator to cool and then eat!
Melt chocolate, cool and set aside. Cream butter thoroughly. Add sugar gradually, beating until light and fluffy. Add chocolate, vanilla and eggs. Beat 3 minutes until smooth and thick. chill or freeze.
Put the Talea and coffee in a shaker with ice crushed. Shake well and strain into a chilled martini glass. Garnish with cacao and serve.
Cream shortening and sugar. Add rest of ingredients and mix well. Drop by rounded spoonfuls on a greased baking sheet. Bake at 400* for 8-10 minutes or until just barely browned around the rim. Allow to cool; then frost. ***Frosting***. Cream sugar and butter together. Add orange juice and zest; blend well. I start with the smaller amount than add more to increase orange flavor to desired level. Add milk a little at a time until frosting is spreadable.
Place sweet potatoes in crock pot. Arrange ham and orange slices on top. Combine remaining ingredients; stir until consistency of a thin paste. Lightly spread over ham and oranges. Cook on low for 7-10 hours.
Puree the raspberries and strain. Peel ginger. Chop ginger and chillis into very small pieces. Melt sugar in a pan. Add chopped ginger and chillis. Add vinegar. Add tomato puree and ketchup. Add raspberries and cook for 2 minutes while stirring. Strain.Cool. Add honey and season with salt and pepper. Store in the fridge.
Melt butter in a Dutch oven over medium heat; whisk in flour until smooth. Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened. Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts. Add pasta, tossing to coat. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 350° for 5 minutes or until cheese melts.
Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition. Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans. Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.
Wash onions and let dry completely. Boil vinegar, sugar and salt, allow the mixture to cool. Pour liquid into a jar, covering onions. Seal tight and let sit for at least 3 days. Pickles last in fridge for up to 3 weeks.
Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside. Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork. Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside. preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour. Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
Break Graham Cracker in half. Spoon Fluff on one of the halves. Spoon Nutella on the other half. Put the two halves togeter and ENJOY!
In large saucepan, combine apples and water. Bring to a boil and cover. Simmer over low heat for 15 to 20 minutes or until tender, stirring occasionally. Stir in cinnamon and sugar and cook until thoroughly heated.
Wash salsify, scrape roots and place immediately in cold water, adding vinegar to prevent discoloration. Cut in half lengthwise and cook in boiling water until tender, approximately 30 minutes. Dip cooked pieces in beaten egg, sprinkle with salt, roll in cracker crumbs and fry in butter until golden.
Spread walnuts in a single layer on a baking pan and bake at 350° for 5 to 10 minutes or til light brown. Watch carefully and stir once or twice. Add ingredients to bread machine according to manufacturer's direction, adding the banana with the milk. Use regular or white setting.
Cream first four ingredients together with an electric mixer. Add egg, vanilla, and sour milk, mixing until well-blended. Sift dry ingredients and add. Mix in zucchini last. Spoon into greased and floured 9" x 13" pan and sprinkle top of cake with chocolate chips. Bake at 325 for 45 to 50 minutes.
Using a very large bowl, mix the water, dry milk powder and sugar. Add the yeast, sort of sprinkled on top. Allow the mixture to sit until the yeast dissolves some, this should only take a couple of minutes. Add the salt, margarine or oil, and flour. Mix with a wooden spoon until it gets too stiff and then dig in with your hands. When the dough is in a nice cohesive ball, turn it out onto a floured kitchen table or counter. Knead the dough for 10 minutes, adding more flour as necessary as you go along. Coat the dough with oil, about 2 tablespoons of it, and put it into the bowl. Cover it with a towel or plastic wrap and let it set in a warm place to rise for about an hour or so. It should double in bulk. It may take up to two hours on cool days, or in the air conditioning, so be patient. Punch down the dough by literally pressing your fist into the center of it. Divide the dough into 4 equal lumps. Coax them into loaf shapes and place them into large (9- by 5-inch) well oiled loaf pans. Cover the dough with a clothor more plastic wrap and let it rise again. It should take less time for the second rising. en the dough is risen up enough, bake the loaves at 350F for about 40 inutes. You can tell the bread is done by thumping the bottom with your finger. If it doesn't make a dull, hollow sound, put it back into the pan a bake a short while longer.
Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties. Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Raita: - Best made for immediate use as per Jubes review. Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine. Serve patties with normal burger fixings, using Raita as the sauce.