HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place eggs in saucepan and cover with water. When water begins to boil, remove from heat and cover. Let eggs sit in hot water for 18 minutes. Cool in cold water and peel. In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger. Simmer for 10 minutes. Place eggs in sterilized jars. Pour vinegar mixture over eggs. (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack. Water should cover jars with at least 1-inch of water above tops of jars. Bring water to a boil; cover and boil for 10 minutes. Remove jars and cool. Check seals. Store about one month before opening.
Preheat oven to 350. Reserve 1 cup of cake mix and set aside. Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan. Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer. Bake 35-40 minutes, or until golden. Cool to room temp and serve.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add 6 cups KELLOGG'S(R) COCOA KRISPIES(R) cereal. Stir until well coated. Cool slightly. Cut warm cereal mixture into two different sized circles using two sizes of circle cookie cutters for the turkey bodies (depending on size of cutters). Cool. Spread peanut butter on bottom of the smaller circular pieces; attach this to a larger circular piece to form the turkey body. Insert pretzel twists into body for tail feathers. Insert pretzel sticks for legs. Use frosting to attach candies for eyes and beak. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. NOTES. For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown. Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated. Add the wine and fish stock and reduce until 3 tablespoons remain. Cut the remaining butter into large cubes. Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon. Season to taste just before serving and stir in 1 teaspoon of black caviar per person.
Preheat oven to 190°C Add the flour and salt to a large mixing bowl and aerate with a kitchen whisk (or you can sift the flour and salt). Rub the butter into the flour using fingertips. Stir in chives and cheese. Using a knife, cut in the combined milk and water,. Mix to form a sticky dough. Turn the dough out onto a lightly floured surface or your bechtop and knead lightly until smooth, about 30 seconds. Divide mixture into 6 pieces. Shape into balls and place on a lightly oiled baking tray. Cut a small cross on top of each ball, sprinkle with flour and bake at 190°C for 20-25 minutes or until golden brown. Serve warm with butter.
In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice. Continue to saute for 2 minutes more. Add shrimp and saute until cooked through, do not overcook.
Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.
Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray. Mix the hash browns, soup, sour cream, milk, spices, bacon, & 1/2 cup of shredded cheese together in a large bowl. (Save the rest of the shredded cheese to place on top of the casserole). Place the mixture in the 8x8 pan. Cook, uncovered, for 25 minutes. Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.
In a large bowl toss together tuna, bread crumbs. onions, and pimento. In a small bowl beat together egg and milk; stir in lemon peel. Stir into tuna mixture; toss until moistened. With lightly floured hands, shape mixture into eight 4-inch patties. In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side. Place on an ovenproof platter in a 300* oven until ready to serve. For sauce: In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over. Note: times are approximate.
Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter. Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups. Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish. Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.
Place pork into a crock pot and cover with water or chicken stock/broth (if you use stock/broth do not add chicken boulions). Turn crock pot onto low. Add soup mix, ketchup, salt, pepper, garlic powder, and boulins. Mix spices as well as you can into the water. Cover and let cook for atleast 7-8 hours. A wonderful side with this is white or brown rice that has been cooked in the broth from the crock pot instead of water. Believe me, you will love it.
Preheat oven to 350 degrees. Grease muffin pan or use paper liners. Combine all ingredients until blended. Fill muffin cups 2/3 full. Bake 15 - 20 minutes or until lightly browned.
Coat both sides of thawed chicken with butter. Reserve. Combine all seasonings in a shallow bowl. Coat both sides of chicken. Heat a heavy duty skillet until very hot, about 10 minutes. Add butter to grease the bottom. Saute chicken over high heat for 5-7 minutes on each side.
Saute onion in butter until tender; add the mushroom and ham and cook 3 to 5 more minutes or until the mushrooms are tender. Combine the mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram, and thyme. Remove the giblets from hens (reserve for another use). Rinse hens with cold water and pat dry. Sprinkle with salt and pepper. Stuff hens lightly with rice stuffing. Close cavity and secure with toothpicks. Truss and place the hens breast side up in baking pan large enough to fit them. Bake hens at 350°F for 1 1/4 to 1 1/2 hours, depending on the hens' size. Place hens on serving platter. Combine the sherry and chicken broth; brush over hens. Heat 1/4 cup brandy in a small saucepan over medium heat (do NOT boil). Ignite with a long match and pour over hens after the flame dies down. Serve immediately.
Combine first 9 ingredients in a bowl and set aside. Brush Chicken with Oil and salt and pepper to taste. Broil with chicken 4 inches from heat - about 5 minutes on each side or until just cooked through. Reduce heat to 200°F to keep warm. Cook Fettucine. Saute tomato mixture in Olive Oil over moderat high heat about 2 minutes - until just tender - add whipping cream and brandy and simmer until slightly thickened. Pour over Fettucine - top with sliced chicken and fresh basil. Enjoy!
Preheat the oven to 400°F. Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes. Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes. Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.
Peel your leftover Easter egg (or just regular hard boiled egg). Slice the eggs into pieces widthwise. juice lemon half or just put lemon juice over egg slices. drizzle olive oil. sprinkle salt and pepper. enjoy!
Preheat oven to 300°F. Slice tops off tomatoes; scoop out centers. Throw out seeds and chop up centers. Set aside tops and centers. Moisten the bread crumbs with consomme. Cook garlic and onion in butter until soft. Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers. Stuff tomatoes with the mixture and sprinkle bread crumbs on top. Dab with butter and add tomato tops. In lightly oiled dish, bake for 35 minutes and most of all enjoy!
make marinade in medium bowl. pound chicken filets flat between saran wrap. marinate chicken for at the very least 4 hours (overnight is the desired of course for maximum flavor). heat grill on high heat and grill chicken 3-4 minutes per side over a medium heat, mindful of flare ups. toast buns slightly (remember @ bk they go through on a little conveyer belt). spread your ranch on the top bun (or mayo if you prefer) then put lettuce and tomatoes (about 2 slices per bun). add your hot grilled chicken and serve. **i actually remember eating these with a little ranch on the side to dip in**. enjoy!
Heat oil and add onion and garlic until onion is tender. Add carrots and thyme and cook for 5min. Stir in water and barley; bring to a boil. Reduce heat to med-low; simmer until barley is tender.
Set oven to 350 degrees. Grease a 13x9-inch baking pan. In a medium saucepan (can make in the microwave also), combine the chocolate chips, 2 Tbsp butter and sweetened condensed milk; cook over low heat until chocolate is melted, and the mixture is smooth (stirring constantly); set aside. In a large saucepan, melt 1 cup butter over low heat; remove from heat. Add in the brown sugar and eggs; whisk/blend well. Add in all the remaining ingredients (not the melted chocolate mixture) mix well. Spread half of the batter into the greased pan, just spread with hands, as the batter is a bit thick. Drizzle/pour the chocolate mixture over the batter in the pan; carefully spread to cover. Drop the remaining batter by tablespoonfuls over the chocolate mixture (it does not have to cover completely). With a tip of a knife, swirl slightly to marble the mixture. Bake for 25-30 minutes, or until light and golden brown, and the center is set (don't overbake!). Cool 1 hour until completey cooled. Cut into bars-- delicious!
Bake potatoes, and scoop out insides, reserving skins. Coarsely mash potatoes, and set aside. Melt 1/2 cup buttter, and saute onion, garlic and bell peppers until limp. Add andouille; cook 4 minutes. Add shrimp: cook lightly. Add 1/2 cup butter and cream cheese: cook until cream cheese melts. Remove from heat. Stir in crabmeat and mashed potatoes. Mix well, and add salt and pepper, if needed. If consistency is too heavy, add more melted butter. Stuff mixture back into potato skins, and top with green onions and Cheddar cheese -- Bake until hot.
To roast peppers: Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt. Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin. To make dip: Place the red peppers, garlic and cheese in a food processor. Pulse until smooth. Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended. Place in a serving bowl; stir to make sure that the dip is homogenized. Cover and refrigerate for 2 hours.
Preheat oven to 350°. Grease and flour a ten inch tube pan. Combine brown sugar,oil, and eggs, stirring until smooth. Sift together baking soda, cinnamon, nutmeg, salt, cocoa powder, and flour. Beat dry ingredients into liquid, mixing well. Fold in carrots and walnuts. Pour batter into prepared pan and bake for 45 to 50 minutes or until a cake tester inserted near center of ring comes out clean. Cool in pan on rack for 15 minutes. Turn out cake and let cool completly. Melt white chocolate in the top half of a double boiler or in a microwave and pour over top of cooled cake. If desired, garnish with melted dark chocolate driizzled over cake and fresh fruit such as strawberries.
1. Grind the meat very well all through a meat grinder (if is not already ground). 2. Mix ( with hands ) the meat with salt and baking soda, occasionally adding a bit from broth (water / beer). 3. Add the remaining spices, garlic diluted in lemon juice and mix well ( at least 15 min). 4. Allow to cool in the fridge for at least 6 hours, preferably until the next day. 5. Remove the meat from the fridge, with wet hands form mititei in 7- 8cm / 3 inches long and 2-3 cm / 1 inch thick. ( tubular shape). 6. Put them on preheat hot grill at medium heat for 4 minutes on each side, 4 sides. It usually served hot with classic mustard, buns (sweet bread) and cold beer. Will be very good if you will use only pork but not fat and beef broth or beer in recipe.
Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees. Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix). Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger. Add the flour mixture alternately with the buttermilk. Beat well. Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.). Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.
Rinse the plums (do not scrub away the white bloom) and cut out the pits. Place in a large crock or one or more large jars. Pour in as much of the sugar as the container can hold. Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks. As the mixture liquefies keep adding sugar until it is used up. Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up. My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months. However, using a good whiskey makes it drinkable right away--especially important for the first batch. It keeps indefinitely--if you make enough.
Heat oven to 425°F. In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper. Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves. Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter. Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
Spray a little oil into base of stock pot (although you can dry-fry the onions). Add the onions and gently cook for a few miniutes. Add the ground coriander and gently stir this in, cook for a further minute. Stir in the tomatoes & carrots and cook for 5 minutes. Add the chicken stock and plenty of black pepper, according to taste. Simmer for 25 minutes with the lid on. Put the soup through a blender, blend to preferred consistency. Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped. Reheat and season to taste. Serve in bowls and swirl in the low fat cream for presentation purposes only. Serve with warm crusty bread.
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured. Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes. Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil. Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan. Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!
Mix sour cream and cream cheese until smooth. Stir in onion salt lemon juice and milk. Add blue cheese and mix will. Refrigerate at least 2 hours.
Combine the meat, scallions, and onion in a medium bowl. Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat. Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator). Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes. Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.
Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan. Tip the bacon, carrot, potatoes and rutabaga into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender. Serve at the table spooned straight from the dish.
Preheat oven to 425. Lightly grease a baking sheet or line it with parchment. Wisk together the flour, salt, baking powder and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives (or scallions) and bacon until evenly distributed. Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about 3/4 inch thick. Transfer the dish to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.
Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper. In a bowl combine cheese, basil and zest, until well mixed. Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely. Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through. For The Sauce. Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork. To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon. Bon Appetit. 2-3 Servings depending on appetites. I serve this for 3.
Heat broth, pepper, celery and onion in a saucepan over medium-high heat to boiling. Reduce heat to low. Cover saucepan and cook 5 minutes more till veggies are tender. Add stuffing and mix lightly. Spoon stuffing into a greased casserole dish. Cover and bake at 350 for 30 minutes.
Pour milk over oats and let stand 8-10 minutes. (skip if using quick oats). Beat in eggs, oil, then remaining ingredients except baking powder. Add baking powder and only stir until incorporated. Wait until it looks a bit puffy (this will make the cakes a tad fluffier but sometimes I don't bother and they're good, too). Warm up griddle on medium low (these pancakes take a bit longer to cook than typical pancakes and my first several batches were dark brown because my old stove was hard to control). Add a bit of butter to melt in the griddle. Cook em up! I use a 1/4 cup measure. For the toddlers I let them dip in baby yogurt or applesauce. I send leftovers in my preschoolers Laptop Lunchbox with PB&J!
To make cake, mix ingredients together and beat by hand until blended. Bake as directed. Cool upside down for best results. To prepare glaze, combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes.
Soak beans in plenty of water overnight, then drain, Add the beans to a pan of boiling water, simmer covered over medium heat for 35 to 45 min until tender not mushy (time will depend on the size of the beans and soaking time) Drain. Whisk olive oil, vinegar, paprika salt and pepper together. Combine beans with remaining ingredients and toss with dressing. Marinate at room temperature at least one hour before serving. Can be refrigerated overnight before serving and the garlic flavor will be stronger.
Gently fry onions until softened. Add mince and brown. Once mince has browned add red pepper, passata and pesto. Simmer for 25min. Cook pasta according to packet directions and stir into sauce.
You can use tomato, onion or other vegetables also. Mix the marinade in a ziploc bag, add shrimp, shake to coat. Place in refrigerator for 1 hour. Soak the skewers in salt water to soften so they will not burn. Cut up the vegetables into large enough pieces to place on skewers. Remove shrimp from bag. Place left over marinade into a bowl for brushing on kabobs as they grill. Alternate adding vegetables and shrimp to skewers. Place kabobs on cooking sheet. Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing. Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor). Brush Shrimp and Vegies with leftover Marinade as they cook. Cook until vegies are tender, approximately 3-5 minutes per side. Serve immediately! Great with salad or rice dishes.