HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool. Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.
Set ice cream out to soften. Drizzle caramel on sides of large glass. Pour almost complete can of pepsi in a bowl. Add softened ice cream and mix till desired consistency. Pour ice cream mixture into glass. Pour remaining soda on top for extra head.
Butter baking sheet and large bowl. Toast pecans and almonds until light brown. Combine popped corn and nuts in a large bowl. Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan. Stir over medium high heat, to 275~, or until soft crack stage. Remove from heat, stir in 1 tbls. Praline liqueur and salt. Pour over the popcorn and nuts. Mix and spread immediately on baking sheet. Let stand 1 hour. Break into bite sized pieces.
Preheat oven to 450 degrees F. Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto a large baking sheet. Roast until the stems are tender-crisp and lightly golden brown. (about 18 min.). Grate the parmesan cheese over the broccoli while it's hot. Serve and Enjoy!
Heat oven to 425 degrees F. In a 1 1/2-2 quart baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon juice and 1/4 tsp each salt and pepper. Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12-15 minutes. Serve with the lemon wedges and sliced bread, if desired.
Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan. In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed. In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined. Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them. Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes. Combine all of the glaze ingredients and set aside. Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre). Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.
Preheat oven to 350F. In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port. Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer. Dot with butter. Bake in preheated oven for 1 hour or until chicken is browned and tender. Sprinkle with brandy. To serve, spoon sauce over chicken.
In blender, mix together vitamins and orange juice so that the vitamins will be evenly distributed. Add frozen fruit, rice milk and water. Blend together until smooth.
Preheat oven to 350°F. Wash hen and lard with salt pork. Fill with stuffing of your choice. Close opening and truss. Place breast-side down in an uncovered roasting pan. Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
Preheat oven to 450 degrees. Cut zucchini lengthwise into quarters; cut each piece in half crosswise. Toss zucchini with oil and remaining 4 ingredients; arrange zucchini in a single layer on a baking sheet. Bake 15 minutes or until golden brown and tender, turning once after 7 minutes.
Combine all ingredients and mix well. Pour over the ribs. Cover and marinate several hours or overnight in the refrigerator. Preheat the oven to 325 degrees. Remove ribs from the marinade and transfer marinade to a saucepan. Place ribs on a broiler pan fitted with a rack. Cover tightly with foil and bake 45 minutes. Bring marinade to a boil and cook 10 minutes until syrupy. Remove foil and bake 45 minutes longer, basting the ribs frequently with the marinade . Serve with remaining marinade.
In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour. Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender. Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain. In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath. NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
Firstly, note: PLEASE substitute any nuts or seeds you like for this! Personally I'm trying it today with toasted sunflower seeds. Other cooked grain will also work, of course; I have tried and liked with millet. The flavor of the dates is so delicious I can't imagine using anything else, but again, whatever you like :-). Combine rice and soymilk in a microwave-safe bowl. Nuke for 40-60 sec., depending on how hot your microwave is. Stir the chopped dates into the rice and microwave again, until the milk starts to bubble. Quickly stir in the nuts/seeds and diced apple, and COVER the whole bowl, with a plate or lid. Let sit covered for 5-8 minutes. This will allow the flavors to blend, and the apple will get slightly soft as though baked.
Combine all ingredients in a large heavy skillet over medium high heat. Cook until carrots are tender and liquid has turned into a glaze, about 10 minutes, stirring frequently. Season to taste.
Cream butter and sugar until light and fluffy. Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat. Fold flour into creamed mixture alternating with milk, beginning and ending with flour. Spoon into greased 20cm square cake tin. Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean. Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
Blend shortening and honey together. Add egg and beat well. Sift flour, baking powder and salt together and mix 1/3 cup with chopped nuts. Add about half the remaining sifted dry ingredients to the egg mixture and mix well. Add bran and pineapple juice and mix, and then add remaining flour and nuts. Pour into greased loaf pan and bake at 325 degree oven for 75 minutes.
Cut beans into 1 inch pieces and cook in boiling water; drain and cool. Toss beans, oil, vinegar, onion, salt, garlic and pepper; pour into ungreased casserole. Mix bread crumbs, cheese and margarine; sprinkle over beans; sprinkle with paprika. Cook uncovered in 350F oven until heated through, about 15 - 20 minutes.
Preheat oven to 375°F Line 12 regular-sized muffin tin with paper or foil liners. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes. Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting. Servings: 12.
Heat oil in heavy large pot over medium high heat. Add beef and saute' until brown on all sides, about 5 minutes. Add garlic and saute' 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring to a boil. Reduce heat to medium low, cover and simmer 1 hour. Stir occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute' vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Serve with a sprinkle of parsley on top. Note- Can be make up to 2 days ahead of time. Cool slightly. Refrigerate uncovered until cool. Cover and refrigerate until needed. Bring to simmer before serving.
Place half the cabbage on the bottom of a lightly greased casserole dish. Mix the garlic with the ground round. Then layer the veggie ground round, rice,carrot,onion, mushroom, remaining half of the cabbage. Top with the tomato/salsa. Cover and bake in 350 oven for 1 hour. Top with the fried onions and serve.
Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally. Meanwhile heat the oil in a large frying pan on medium heat. Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano. Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside. Plate with skin side down and serve with seasonal vegetables or salad. Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.
Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes. Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes. Bread Pudding Mix:. Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture. Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.
Cook onions in 1 tbsp butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.
Put the sugar and water in a saucepan and heat to dissolve the sugar. Set aside to cool. This should give you 2 cups of sugar syrup. Juice enough limes to yield 1 cup of juice. Add to the sugar syrup. That is the 1 of sour and 2 of sweet. Our family called this mixture "gunge" because the raw sugar in St Vincent made a cloudy mixture that, when mixed with the lime juice, looks a bit unpleasant and gungy - tastes great though! The sugar in New Zealand gives a clearer syrup. Pour the gunge into a bottle if you are not following the punch bowl recipe. If you are serving this in a punch bowl, pour the gunge and rum into a bowl. Add 3 cups of water and lots of ice (some ice will melt to make 4 cups). Add a few splashes of Angostura bitters on the top and grate some fresh nutmeg on top. That's a bit boring so - here's a better recipe. Fill a glass with crushed ice so that it is packed right to the top of the glass. Pour in one measure of gunge and one measure of rum. A "measure" is anything you like. This is still going to be a 1-2-3-4 recipe. Mix with a straw. Add a few drops of Angostura bitters so that it floats on the top and grate some fresh nutmeg on top. I have a special mini-grater just for nutmeg. You will notice there is no "4 of weak" in this recipe. The ice is the "weak", some of which will melt immediately. The idea is that you sip this slowly and when the member of the opposite sex that you are talking to starts to look incredibly attractive, it's time to put your drink down and go on the dancefloor. When you come back, more ice will have melted and you'll appreciate the longer drink! I have worked out the number of servings based on 2 fluid oz of rum or 4 drinks per cup of rum, which is quite a large drink. The size of the drink is up to you. The proportions will still be the same.
Combine sugar and cornstarch; mix well. Add rhubarb nutmeg(optional), butter and grated orange rind. Let stand 10 minutes. Place in 9x9 baking dish. Bake in 375F preheated oven for 10 minutes. Mix cobbler topping ingredients and. drop"blobs" of topping on fruit. Bake at 350F for 25 to 35 minutes. Serve warm.
Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks. Add Dijon mustard and Worcestershire sauce to paste and stir. Add egg yolk and continue to stir. SLOWLY add olive oil while continuously stirring. Add lemon juice, red wine vinegar and half of the parmesan cheese then stir. Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves. Add croutons and the remaining parmesan cheese then toss lightly. Serve on cold plates with chilled forks. Sprinkle with ground pepper to taste (Optional).
open 1 can of the tomatoes drain juice only into a blender. set tomatoes to side for later. trim stems and ends of peppers . put peppers in blender with the tomatoe juice. blend on high for 3 minute set a side. dice onions and green peppers and green chiles place in med size bowl. either break up cilantro or cut up but not to fine. mince garlic and mix in with other ingredients in bowl. add lime juice,apple cider,salt, and pepper mix all ingredients well. add blended juice with the peppers to bowl mix well. add can of tomatoes set aside earlier to blender .blend on low till tomatoes are pasty. open other can of tomatoes add to bowl juice and all mix well. add tomatoes from blender to bowl stir very well till blended. place in a tupperware bowl or air tight container. LET SIT OVER NITE. mix well before serving -- enjoy -- .
Cut the fennel bulb in half and coarsely chop the stalks, trim away the hard bottom core Heat the oil over high heat for 30 secs. Add onions salt& pepper stir fry 1 minute. Add peppers& fennel stir fry for 3 minutes or until the veggies are just slightly charred around the edges (not burned) Add mushrooms& stir fry until the mushrooms are soft& slightly brown. Sprinkle with lemon juice& serve.
Preheat oven to 325. Butter and flour a 10-inch tube pan. Sift flour, baking soda, salt, cinammon, and nutmeg. Set aside. Mix sugar, oil, sour cream, and applesauce until well blended. Add eggs and vanilla. Mix in dry ingredients. Stir in apples and nuts, if using. Pour into prepared pan. Bake at 325 for approximately 1 hour, 10 minutes. Let cool for 10 minutes and remove to rack. For icing, mix sugar, milk, and butter in saucepan. Let come to a boil and cook, stirring, for 5 minutes. Remove from heat and beat until smooth. Spoon over cake. Store covered with a cake dome.
Combine vegetables and feta cheese in bowl large enough to allow tossing. Combine dressing ingredients in container with tight-fitting lid. Shake well. Pour over salad just before serving and toss well. Refrigerate leftovers, and use within one day.
Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil. Season scallops with paprika and 1/8 teaspoon salt. Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops! Remove from pan and set aside, keep warm. Add orange juice, zest and chile to pan, scraping to loosen browned bits. Bring to a boil, cook about 2 minutes. Add remaining butter and salt, stirring with a whisk until sauce is smooth. Serve scallops with sauce, sprinkle with onions. Recommend serving with rice and steamed broccoli florets.
In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well. Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute. Add half-and-half & bring soup back to a slightly rolling boil. Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1). Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool. Cover, refrigerate overnite & serve soup chilled as needed. NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch. NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.
Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool. Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches Turn into shell & chill 3-4 hours. Before serving, whip final cup of cream & add vanilla & sugar. Top pie.
Heat oil in pan, add onions and mushrooms. Cook until onions are soft. Add rice, stir until combined. Put stock in another pan and boil. Stir in 2/3 cup stock to the rice. Stir until all absorbed. Continue adding stock in small amounts in this fashion until all used. When this process is finished, add cheese. Serve.
Place steaks on cold slightly oiled tray. Cook under high grill for 2 minutes each side to seal. For rare meat cook another minute each side. Lower heat after sealing if you like med or well done steak and cook to your liking. Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion. Stir over medium heat for 3 minutes or until tender. Add stock and cheese a minute until cheese has melted and sauce has thickened. Serve with steaks.
Mix squash, 2 tablespoons butter, cream, salt and pepper and pour into a buttered 2-quart casserole. Grate rind and squeeze juice from oranges. Combine rind, juice, cornstarch and brown sugar and heat over low heat until thickened. Stir 1/4 cup butter into orange mixture. Pour over squash. Bake in a preheated 350 degree oven for 20 minutes.
Over medium-low heat, add oil to stock pot. Add garlic, bell pepper and onion, and cook until onion is clear, not browned. Add chicken stock and dry seasonings, stirring well. Add black beans and cover. Reduce heat to low and cook 20-30 minutes. Add red wine vinegar during last 5 minutes of cooking. Remove bay leaves before serving. Serve over prepared brown rice or prepared Kasha and bulgur wheat to add additional fiber.
Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt. Remove from heat and drain thoroughly. Season with salt and pepper to taste. Combine melted butter (margarine) and vinegar. Mix in butter and vinegar just before serving.
Place butter in a saucepan and melt the butter, add by degrees, the flour, then the milk, and let all boil a few minutes, stirring well. Take from the fire and add 2 ozs sugar, the yolks of eggs, and the bananas cut into small pieces, Place all in a pie dish and bake 20 minutes. Whisk the egg whites to a stiff froth, add the caster sugar and beat well. Place roughly on the pudding and return to the oven for a few minutes until the froth is light brown. Serve it swimming in cream. (My note :- Mum used to make this in a coal range, I asked how hot was the oven when she got her first electric one? Answer "Oh! about moderate" The 'Meringue' doesn't crisp up) Cheers, Doreen. Doreen Randal, Wanganui. New Zealand.
Preheat oven to 350°F. Cook vegetables according to package instructions, but not completely done. In separate bowl mix soup and mayonnaise together and set aside. Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese. Repeat layers ending with cheese on top. Top off with crushed Ritz crackers and dot with butter or margarine. Bake at 350°F for 30-35 minutes until golden brown.
pour Coke into your small marinade container. place filet on top of coke. next sprinkle your worcestershire sauce on. cover with seasoned salt. sprinkle with garlic salt. grind fresh peppercorns over the top. Marinate overnite. Bar-b-que to your desired tastes. Use the soy sauce and vinegar, mix for a dipping sauce (my wife is a filipina).