HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure first 5 ingredients into large pot. Stir. Grind next 4 ingredients into same pot. Stir well. Add remaining ingredients. Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick. Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes. This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year. Pear Mincemeat Pie:. To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
Combine all ingredients for the peanut sauce ahead of time, and set aside. In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head. place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart. Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill. Drizzle peanut sauce over filling before rolling, or use as a dipping sauce. Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).
Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed. Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes. Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper. Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes. Roll each piece out again into a 6" circle. Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce. For Dipping Sauce:. Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.
In a small bowl, combine all but onion and chicken. Set aside. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside and out with reserved spice mixture. Place one onion in the cavity of each chicken. Place chicken in a resealable bag or double wrap in with plastic wrap. Refrigerate overnight or at least 4-6 hours. Preheat oven to 250°F Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F Let the chickens stand for 10 minutes before carving.
Mix together dry ingredients. Slowly blend in wet ingredients. Knead for 2 min and let sit for 30 minute Roll out and cut into squares. Place on baking sheet. Bake at 350 for 20 min until golden and crisp. Let cool.
Marinade the pork in soy sauce and set aside. Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside. Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done. In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes. DON'T allow to dry out - add a little water if you have to. Just before serving, add Vietnamese basil leaves for a fresh tang.
In a 2-quart saucepan, heat the oil over med-high heat. Add the shallots; cook, stirring, until tender, about 30 seconds. Add the mushrooms; cook, stirring, until softened, about 4 minutes. Add the broth, water, Madeira, thyme, salt and pepper to taste. Bring to a boil. Decrease heat and simmer uncovered, 10 minutes. In a 1 1/2 quart saucepan, melt the butter over med-high heat. Stir in the flour until absorbed. Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes. Add the cream and Parmesan cheese; add the parsley; stir to combine. Cook the pasta according to package directions; drain. Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.
In a large pitcher, combine orange juice, sugar, and grape juice. Add cut fruit and stir until sugar is dissolved. Refrigerate until cool and add seltzer water soda just before serving.
preheat oven bake pie crust for 10 minutes. combine condense milk,key lime juice in large bowl. .	beat heavy cream to stiff. fold milk mixture into stiff cream, until blended. scoop filling into prepared crust. freeze until semi-firm, at least 4 hours. let stand at room temperature 10 minutes before serving garnish with julienned lime peel.
In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well. Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
mix the 1st 3 ingredients and let sit for 1 hour. mix the rest of ingredients in seperate container and let set for 1 hour. combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper. bottle it up and put in a hot water bath for 30 minutes.
Melt butter in 9 X 13 pan & tilt to spread evenly. Sprinkle graham cracker crumbs on top of butter. Next,sprinkle peanut butter chips. Next, sprinkle chocolate chips. Next, sprinkle butterscotch chips. Next, sprinkle pecans. Than pour the condensed milk on top. Bake at 350 for 20 - 30 minutes. Cut into any size squares as you'd like.
Halve pickle wedges lengthwise. Pat dry with paper towel. Spread each piece of pastrami with spreadable cheese. Sprinkle olives evenly over cheese and pres them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary. Starting on long end, roll up jelly roll-style to enclose pickle. Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.
Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick. Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade. Place arugula on plates, and top with thinly sliced pineapple and sliced red onion. Sprinkle with toasted pine nuts and shaved cheese. Season lightly with salt and pepper, then drizzle with dressing.
Turn oven to lowest setting. Split and toast muffins. Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side. Remove bacon from skillet and drain. Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm. Wipe out skillet and place on low heat. Add butter to melt. Add onion slices and saute 3 minutes. Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes. Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm. Whisk together half-and-half, brown sugar and mustard. Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil. Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.
Process all ingredients in a blender until smooth. Pour into a margarita glass (you may first frost the rim with granulated sugar, by wetting with a little orange soda, and placing in granulated sugar, if desired).
Scoop egg yolks into medium bowl and mash with fork. Add mayonnaise, vinegar, mustard, and curry powder and blend well. Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites. Refrigerate for at least 2 hours. Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
Peel and slice the parsnips into 1/8" rounds. Peel and slice the yam into 1/8" pieces, similar in size to the parsnips (as possible). Layer the yams and parsnips. For a pretty presentation, try alternating color rows of each. In a measuring cup, make a glaze out of the oleo, OJ, zest, cinnamon and sugar. Mix until well dissolved. Drizzle the glaze over the yam/parsnip mix - cover and bake @ 350 for 40-45 minutes.
Cook oats as directed on box, but mix the raisins and salt into the oats. Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg. Sprinkle each bowl with brown sugar. Enjoy!
Preheat oven to 350*F. Chop mushrooms and stick them in microwave-safe bowl. Cover and cook on high for about two minutes or until mushrooms are done. Add half of the can of soup and stir to combine. Open can of green beans and pour in about half of the liquid from the can. Drain the rest. Add the green beans and ground black pepper and stir well. Put into small casserole dish and place in over for about 35 minutes. Turn the oven off and let stand for five more minutes.
Preheat oven to 300°F. In a small saucepan, heat cream and milk over medium-low heat until just simmering. Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol. Stir in orange juice and zest. Let liquid return to a boil until reduced by about half, 4 minutes. Whisk orange mixture into pan with cream and milk. in a bowl, whisk together egg yolks and sugar. Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs. Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup. Set aside and let cool for about 15 minutes. Divide mixture among 4 ramekins and place them in a roasting pan. Por hot water into pan until it comes halfway p the sides of the ramekins. Cover pan with aluminum foil and bake pots de creme until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature. Refrigerate pots de creme for at least 2 hours or overnight before serving.
Cream together the butter, peanut butter and both sugars. Beat in the eggs, salt and vanilla. Stir in the baking soda and flour, mixing well. Roll into balls. Flatten the balls and shape into triangles. Place on Cookie sheets, 2 inches apart. Place pretzels into the 2 top triangle corners for antlers. Place a red candy at the bottom corner for the nose and two green ones on the cookie for eyes. Bake at 375*F for about 10 to 15 minutes.
Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes. Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened. Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.
Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Preheat the oven to 450 degrees F. In a large bowl, mix together flour, baking powder, sugar, cayenne, salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix. Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough. On a lightly floured surface, flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork) until it is all used. Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm.
Cook macaroni, Drain. In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly. Stir in 2 cups of the cheese until melted. Combine Macaroni and sauce in buttered casserole dish. Sprinkle with remaining cheese and bake in oven for 25 minutes.
In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°. Cover a wire rack with paper towels and place on a baking sheet near your heated oil. While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended. Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil. Fry until deep golden and cooked through, 3 to 4 minutes. Transfer fritters to rack with a slotted spoon to drain. Continue frying in batches of 8. Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.
Preheat oven to 400 degrees. Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil. Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside. In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown. Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes. Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture. Cook over medium heat 2 minutes, stirring often to prevent sticking and burning. Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat. Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.
Peel the mangoes and cut the flesh off the seeds. Puree in a processor with the lemon juice, vanilla and sugar. You should have about 5 cups of puree. Dissolve the gelatin in the 1/4 cup hot water, and stir well into the mousse,. Beat the egg whites with the salt until quite stiff. Whip the cream until stiff. Fold both into the mango mousse. Pour into a serving dish and chill at least 3 hours, or until set (overnight is fine).
Preheat oven to 325 degrees Fahrenheit. Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge. .Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond. Bake for about 20 minutes, or until cookies turn pale brown. .Remove from pan when cool.
Boil large pot of water for pasta. Heat olive oil at medium heat in large stove-top pot. Add onion and prepared garlic. Stir until onion is soft. Add chowder, gradually stir in milk. Stir in clams with liquid. Add cream cheese in chunks. Add lemon juice. Simmer and stir until cream cheese blends in to sauce. Add parmesan cheese and fresh pepper, stir and simmer. Cook pasta according to package directions. Drizzle with a small amount of olive oil and toss. Sprinkle with basil. Add shrimp to pasta sauce and heat through. Asparagus. Break off the end nodes of asparagus, rinse in colander and place in a microwave safe casserole with lid. Cook at high for 5 minutes. Let stand. Microwave asparagus at high for 2 additional minutes just before serving. Add a little salt and butter.
Heat oven to 350°F Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, walnuts or pecans, cranberries and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Toss lettuce, corn, bell pepper, and cilantro in a large bowl. Mix dressing with cayenne. Add dressing to salad and toss. Top with parmesan and croutons.
Preheat oven to 400. Peel shrimp to tail and devein. Put clean shrimp in baking pan and set aside. In small bowl, combine remaining ingredients. Stir with spoon. Pour over hot shrimp and mix until all shrimp are coated with sauce. Bake in oven for 10-12 minutes.
Put a 1/2 inch slice of feta cheese on a salad plate. Serve it plain, or sprinkle with oregano (and pepper if you like), and drizzle with olive oil. Feta is a salty cheese that adds flavor to whatever else you've got on the menu, and an authentic Greek touch to your table.
Preheat oven to 350°. Coat a 5x9" loaf pan with nonstick cooking spray. In a large bowl, combine all the ingredients except the bread cubes and mix well. Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed. Spoon into the loaf pan and bake for 55 to 60 minutes, or until golden. Remove from the pan, slice and serve with your favorite topping. Note: I would make this with challah or any other more substantial bread instead of just plain sliced white bread.
In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. In a separate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil. Add wet ingredients to dry and combine until mixed. Follow your deep fryer instructions for whatever veggie or meat you're frying. This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.
Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat. Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade. Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes. In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked. Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.
Cook bacon in a medium saucepan until crisp; remove bacon and drain on paper towels, reserving drippings in pan. Saute onion and garlic in hot bacon drippings for about 3 minutes or until tender. Stir in bacon, vinegar, and remaining ingredients; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 mintues. Stor in the refrigerator for up to 1 week.
Process all ingredients except cucumbers in a food processor until smooth, stopping to scrape down sides. Cover and chill at least 8 hours. Peel cucumbers using a potato peeler leaving thin strips of the skin so it's striped. Cut them in half lengthwise. Scoop out seeds using a teaspoon. Fill cucumber boats with cheese spread.
Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters. Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through. Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.
Preheat the oven to 375F. Cook the ground beef in a large skillet until browned; drain off the excess fat. Season the meat with the salt and pepper; set aside. Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside. Stir the biscuit mix and water together until a soft dough forms. With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan. Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer. Spoon the sour cream and cheese mixture over the top. Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares to serve.
To make shells:Preheat oven to 350.Trim Tortillas to make triangles and cute a 1-inch slit in each side of triangle. Combine sugar and cinnamon, mix well.Brush tortillas with melted butter, sprinkle with cinnamon-sugar mixture.Press into Muffin Pan.Bake 18-20 minutes. If you don't want to go to the trouble of making "bowls" just make triangles or strips to sprinkle on top of your ice cream. To make Mango Salsa:Combine strawberries, mango, kiwi, lime zest, and lime juice and stir gently. To Finish: For each sundae place 2 TBSP of strawberry ice cream topping on a small plate.Place one tortilla shell "bowl" onto sauce.Place one scoop of ice cream into shell.Top with fruit salsa and sprinkle with almonds.
Preheat oven to 375°. In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. Bake at 375° for 15-20 minutes or until golden brown.
Cover filling ingredients with boiling water, cover and let stand for 5 minutes. Combine all dry ingredients Combine wet ingredients. Add-in wet ingredients and mix Spread base into floured square pan. Stir filling until smooth - consistency should be like that of applesauce. Spread filling over base. Cover with low fat granola or rolled oats. Bake in preheated 350 degree oven for 18-20 minutes.
Mix milk, chocolate powder, sugar, cocoa powder in a blender. process until it becomes smooth. Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass. Pour equal amount of ice cream mixture into each glass. Swirl some chocolate syrup over each serving and serve cold.
Heat water to cook spaghetti; then cook al dente and drain Brown meat, onion& green pepper; drain. Put spaghetti back into pot. To spaghetti pot, add drained chop meat mixture, 2 cans of tomato soup, 2 soup cans water, salt& pepper. Cook on medium until heated through stirring so it doesn't stick. This is how mom did it. I add alittle cayenne, but that's about it. I don't want to change it too much. I like the old fashioned memories. Kids like this meal.