HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all canned fruit syrup into measuring cup. Pour 1/2 of syrup in small sauce pan. Add brown sugar, extracts and spices. Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.
1. Prepare Hungry Jack potatoes as directed on the back of the box. 2. Once done, remove from heat. (Pour in a bowl if you would like). 3. Mix in sour cream, butter, salt and pepper until well blended. 4. Stir in 2 cups of cheese, bacon, and green onion. 5. Transfer to a greased baking dish and top with remaining cup of cheese. 6. Bake until heated through or cheese is melted. 7. Enjoy.
Brown beef and add taco seasoning to mix. Follow the instructions on the taco mix to prepare the beef. Dice the tomato and add cilantro if you desire. Just a dash of salt and pepper, a small amount of lemon juice on the tomato. Dice onion and set aside. Take cooked spaghetti and place on platter. To make this dish very kid friendly, serve the taco meat on top of the spaghetti only and have everyone choose what sides they want on their entree. If you desire to make a nice presentation, add the ground beef on top of the spaghetti, then add the cheese.Then dollop or squeeze 3 table spoons of sour cream on top . Then add tomatoes and onions around the top but not over the sour cream. Sour cream can be bought in some grocery chains in squeezable bottles. If you don't have them in your area, and want to try squeezing it out verses dolloping it, either use a pastry bag with a fine tip or take a quart size baggie and add sour cream. Cut a small hole on the bottom edge to create a tip and squeeze out the sour cream. It can make great thin lines all over the entree for presentation and adds good flavor. Enjoy!
Preheat oven to 175°F. Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine. Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside. Chop the garlic in chunks and add 1 clove per jar chopped! Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!). Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes. Pour the hot liquid into the quart jars and seal. Do not put into a HOT WATER BATH, these will seal with the hot liquid.
brown hamburger meat & drain. mix in water, diced tomatoes, & tomato sauce. bring to a boil then add olives, noodles, mushrooms & olive oil. turn to medium low heat & let cook for 20-25 minute. you can top with parmesan cheese & serve with garlic bread! ENJOY!
In a large saucepan, cook beef and chopped bacon until both are browned. Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil. Reduce heat - Cover and simmer for 20 - 30 minutes. Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts. Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).
Place oven rack 6 inches from the top of the oven and preheat oven to 350. Mash together gorgonzola, walnuts, breadcrumbs and sage. Season with pepper. Mold into 4 logs. Cut a deep pocket into the thickest side of each breast. Season chicken breast with salt and pepper. Stuff each breast with a cheese log. Smooth side of each breast facing up, wrap a bacon slice around the chicken breast in a spiral. If necessary, use a toothpick to secure. Heat oil in OVEN-SAFE skillet over med-high. Place chicken, smooth sides up, in the skillet. Cook until undersides are browned, about 2 minutes. Turn carefully and brown the other side. Drain fat from the skillet. Loosely cover skillet with foil. Cook about 20 minutes. Remove foil and place skillet on oven rack and broil until bacon crisps, about 2 minutes.
Pop the popcorn according to your favourite method and set aside in a large bowl. Preheat oven to 200°F. In a large saucepan melt the butter over medium-high heat. Add the maple and corn syrups, salt and cream of tartar and mix well. Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer. Remove from the heat and quickly stir in the baking soda. Pour the syrup over the popcorn and stir to coat thoroughly. Distribute the popcorn equally between two baking sheets. Bake, stirring several times, until dry and crispy, about one hour. Cool completely before storing in an air-tight container.
Pat the fish dry. Mix all marinade ingredients in bowl. Mix well. Put the fish in the marinade. Let marinate for 1 hour. Grill fish on high heat 4 minutes. Turn and grill another 4 minutes. Don't overcook, the fish will get dry!
Preheat the oven to 350 degrees. Heat the cream in a pot with the basil. Stir regularly, especially as it gets warmer, to avoid forming a skin on top. When it is simmering, but before it begins to boil, remove from heat and add the vanilla extract. In a small bowl, with a fork, cream the egg yolks and sugar until smooth. Try not to incorporate much air into the mixture. Place the 1 tbsp lemon curd in the bottom of each of four ramekins and spread evenly. SLOWLY drizzle cream into eggs, continuing to beat with the fork. If you pour too quickly, the hot cream will cook the egg. Again, try not to incorporate any air as you mix. Split the raw custard evenly between the ramekins. Place into a baking pan. Pour water into the pan (making sure not to splash any water into the ramekins) until the water goes halfway up each ramekin. Carefully transfer to the oven and bake about 30 minutes. Actual time will depend on the shape of the ramekin. Custard is done when it is set but still a little jiggly. Remove from oven and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge. Chill at least a couple hours. You can keep this in the fridge several days if you like. Just before serving, sprinkle with a couple teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar. If you don't have a kitchen torch you can use the broiler in your oven, but be careful, the sugar burns easily!
Wash asparagus spears, find the point at the end of each stalk where it breaks easily, and snap off. Line up tips cut off ends even with broken stalk. Cut each spear in half. Set aside. Place muffin halves on a baking sheet, cut side up. Top each with a slice of ham and 4 pieces of asparagus. Combine Mayonnaise and mustard in a small mixing bowl stirring until well blended. Spoon mixture evenly over top of each sandwich. Broil 6 inches from heating element for 3 minutes. Sprinkle cheese over each sandwich and broil just until cheese has melted. Serve immediately. Note these could also be cut in half and served as appetizers.
In a skillet, cook beef and onion over medium heat and drain. Transfer to crock pot and add slaw mix, green pepper and rice. In the microwave, dissolve bouillon cubes in water. In a bowl, combine the water and tomato paste and stir in the remaining ingredients. Pour over beef mixture and mix. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°. Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool. Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended. Measure the flour and salt; then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of dry ingredients remains. *At this point, stir in any extras like walnuts. Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter). Remove from oven and cool on a rack for 1 hour; cut just before serving.
In a large pot heat the oil and saute the onion for 3 minutes. Add the garlic and saute an additional minute. Stir in the tomato paste, cumin, salt, pepper and cayenne and cook for an additional 2 minutes. Add the broth, lentils and carrot. Bring to a boil then lower the heat and simmer for 30 minutes - until the lentils and carrot are soft. Taste and adjust the seasoning as needed. Use an immersion blender to puree the soup. Add the lemon juice and cilantro and serve.
Cut beef into thin slices. In a large pot, saute minced garlic, meat, chopped onions, and celery until meat is brown. Add broth, peanut butter, soy sauce, sugar. Bring to a boil. Reduce heat, simmer until meat is tender. Serve over rice, pasta or potatoes.
Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings. Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender. Stir in Dijon mustard, then reduce heat to low. Gradually blend in chicken broth, heating and stirring just until thickened. Pour sauce over beans, tossing until coated. Season to taste with salt and pepper.
For the Roasted Garlic Glaze: Preheat the oven to 325 degrees F. Cut off the top third of each head of garlic. Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Into a food processor squeeze each head of garlic gently to release the flesh. Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed. Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth. Transfer to an airtight container and refrigerate until ready to use. (The glaze can be made up to 1 day in advance). For the Chicken: Preheat the oven to 375 degrees F. Separate the legs& thighs. Season the chicken on both sides with the Essence. Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat. Place the chicken pieces skin side down in the hot pans and sear for 6 minutes. Remove from the heat. Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven. Roast for 16 minutes. Remove from the oven and carefully turn the chicken halves with tongs. Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer. For the Lemon Herb Sauce: In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor. Add the mustard and process on high speed. With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth. Serve immediately.
Place cottage cheese in a bowl, add half the milk. Mix thoroughly with an electric mixer, adding remaining milk while mixing, until the cottage cheese has lost it's identity. Add the rest of the ingredients and mix quickly until the sour cream has had time to whip up to its limit. Be sure not to whip too long as it will start to drop in volume.
In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil. Add sausage and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes more, or until rice is tender and peas are heated through. Sprinkle with cheese and cover. Let stand about 5 minutes, until cheese melts. NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.
For BEEF Fajita marinade:. Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. For the Chicken Marinade:. Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate. chicken covered in refrigerator 1 hour or as long as overnight. For the Pico de gallo:. Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste. Best if refrigerated, covered, for at least 1 hour, and served the same day made. For the Guacamole:. Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once. If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible. Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapenos used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Mix all ingredients together. Pour into a greased bundt pan. Bake at 350 for about 45-50 minutes.
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.). Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard. Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
Combine all ingredients in a small bowl. Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.
The Brats -- I only use 3, but it doesn't make sense to smoke only three when there are generally 5 to a package, so I smoke them all and use the rest in other recipes. You can use pre-smoked brats, if you prefer, but they should be a really good smokehouse type. In 12" sauce pan melt butter on medium heat, add garlic, salt and saute until butter just starts to turn brown. Add onions, cook until soft, add mushrooms just until softly saturated. Gently stir in spinach, olive oil, lemon juice, pepper and brats. Turn heat to low cover and simmer while while pasta is prepared. Prepare pasta per package instructions, once done and drained, fold into spinach mixture thoroughly. It's ready to serve! This can also be done in the same manner using smoked chicken breast. You can of course, be creative and add some grated parmesean, or crushed red pepper to give it a little kick.
In a large covered saucepan, bring broth to a boil. Stir in carrots, zucchini, bens and rice. Cook until vegetables are crisp-tender, about 5 minutes. Ladle soup into bowls and sprinkle with Parmesan and basil.
Beat egg with sugar until thick. Stir in melted butter and banana extract. Sift flour and baking powder. Mix into batter. Batter will be thick. Preheat pizzelle griddle. Lightly grease griddle as needed. Drop 1 tablespoon batter onto each circle. Cook for approximately 25 seconds. Once the pizzelles are done, set aside. Melt milk chocolate chips in microwave on medium setting for approximately 1 1/2 minutes. Stir chocolate until it is smooth. Spread melted chocolate about 1/2" strip around the edge of a pizzelle. Sprinkle chopped pecans over chocolate before it hardens. Set aside to cool and harden. Repeat with the remaining pizzelles. Optional: If you would like your pizzelles to look more "dressy," drizzle the tops of the pizzelles with melted white chocolate.
In a skillet (that has a lid), place orange juice, honey, and finely grated ginger; stir well to combine and bring to a boil. When boiling, add the salmon steaks, cover, and reduce heat so that the liquid mixture barely bubbles. Cook for 10 minutes, turning salmon after 5 minutes. Meanwhile, with a sharp knife, cut bottom and top off of orange and place on a cutting board; following the curves of the orange, cut off peel; cut into thin slices. Remove salmon to dinner plates, turn heat to high, and cook liquids in pan until reduced by half; pour over salmon. Garnish with orange slices and serve.
Place the drink powder and water in a squeeze bottle; seal and shake until completely combined. Squeeze over finely crushed ice.
In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy). Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.
In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate. Add next three ingredients and saute until onions are translucent, 5-7 minutes. Add garlic & saute an additional minute. Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes. With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot. Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,. Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.
If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern. Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork. slice 3 garlic cloves into spears and insert them into half the cuts on the pork. Spread the onion slices on the bottom of a glass roasting pan. Place the remaining marinade ingredients in a food processor and process to make a paste. Rub pork should whth the mixture all over, making sure that it goes into the cuts. Place pork on top of the onion slices. Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting. Preheat oven to 450 degrees F. cut the potatoes into desired size. Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary. Lay around pork roast. Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture). Place in oven, make sure the fat side is up. Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours. Baste with it's own juices every 30 minutes. Check temperature after 1 and 1/2 hours at 325. Cook until internal temperature reaches 150 degree F. Remove from oven and let the roast rest covered for 15 minutes before cutting. Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
Pre-heat the oven to 180°C/350°F. Melt the butter in an 8 inch oven proof pan. Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned. Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender. Add the Jalapeno pepper and cook for a few minutes longer. Beat together the eggs, milk, salt, and pepper with a fork. Stir in the spring onions and the diced cheddar. Pour over the potato/bacon mixture. Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre. Remove from the oven. Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts. Serve hot from the pan.
Combine all dry ingredients in large mixing bowl. Mix thoroughly. Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more) as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.). Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours. After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don't mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours. About 30 minutes before second rise is complete, place your cast-iron pot (without lid) on rack positioned in lower third of oven (not at the very bottom). Heat oven to 475°F. Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage - the pot and oven are extremely hot). Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot. Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes. After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned. Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour - this cooling time completes the process and shouldn't be overlooked!
Slice the French bread into about 2-inch thick slices and set aside. In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest. If using, add the rum. Whisk ingredients together. Dip each slice in the mixture for a few seconds on each side, then set them aside. In a skillet, add a tablespoon of butter and heat until it begins to foam. Add as many slices of your soaked bread to the pan as you can fit. Cook until golden brown on each side. Remove and place individual servings on plates. Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid). Top each slice with a sprinkling of pecans. Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.
Crush ramen noodles Cook in boiling water until tender. Drain noodles. In a mixing bowl, combine the drained noodles, tuna, relish, mayo, seasoning packet from noodles, and if desired, some sriracha sauce. Mix well. Serve with crackers.