HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sultanas & apricots with banana. Mix in puffed rice and then oats until mixture becomes moist & dough-like. Allow to stand for 5 minutes. Shape into small balls and roll in coconut. Serve immediately or apparently can be refrigerated for up to 5 days.
Preheat the oven to 350 degrees Fahrenheit. Cut the garlic bulb in half and put it in a small mixing bowl. In a separate bowl, put the cleaned gizzard and rub in some salt, then rub it with the garlic followed by the thyme. Let the gizzards sit in the refrigerator for approximately 3 hours. After this time take them out of the fridge and the marinade and rinse under cold water. In a heavy-bottomed pan over a medium-high heat with a slick of duck fat, roast the gizzards for a couple of minutes. Meanwhile, in another saucepan gently heat the remaining duck fat over a medium heat. Slide the gizzards into the duck fat and move the pan to the oven to cook for 2 hours. Lift the gizzards from the fat with a slotted spoon and drain any excess fat on paper towels. Slice the gizzards and use them for canapes, garnish on rice or even as a spread on toast.
Preheat oven to 350 melt butter in 9 x 13 pan in oven. In medium sauce pot over medium heat add strawberry's, water, and 1 cup of the sugar, and the juice of the lemon bring to boil and simmer 10 minutes. Meanwhile, mix together flour, milk, and the rest of the sugar. Pour flour mixture on top of melted butter. Don't Stir! Add strawberries and the syrup on top of the flour mixture. Don't Stir. Bake for 35 minutes. Serve warm with vanilla ice cream.
For MEXICAN SEASONING MIX: Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons. For SALT-SPICE: Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
Mix the first 4 ingredients together. Pour into glass filled with ice. Add a splash or 2 of Grenadine. Add fruit garnish. Enjoy!
Prepare canner, jars, and lids. Measure sugar and set aside. Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit. In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside. Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds. Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Cook cranberries and apples in water until they are cooked. Press through sieve. Measure the sieved pulp, it should be 3 cups. Add pineapple without draining it, lemon juice and sugar. Mix well. Boil rapidly until thick and clear, about 8 minutes. Pour into jars and seal.
In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream, if desired.
Preheat oven to 275 F and spread the butter all over the inside of a 9x13 inch baking dish. Add eggs, cream, salt and pepper to a large bowl and whisk to combine. Pour the mixture into the buttered baking dish. Bake for 20 minutes, stirring with a rubber spatula halfway through. Bake 5 minutes. Remove from oven and add the shredded cheese. Stir well with a spatula. Bake for a final 5 minutes until creamy and cooked through. Garnish with parsley and serve immediately.
In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce). Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and 1/4 to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes. Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm. The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth. In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot. Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side). Promptly place tortilla on a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas, adding extra oil to the pan as needed. To assemble: in a 13 x 9 inch baking dish, pour 3/4 cup sauce on bottom of dish to cover. Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese. Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese. To freeze-cool enchiladas completely; cover well and freeze. To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through. Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.
Stir together the flour, oats, brown sugar, pecans, and margarine. Spread in at thin layer on a lightly greased cookie sheet (approximately 14 x 16) and bake at 350 degrees for 20 minutes. Cool, then crumble. Press 1/2 of crumb mixture into a 9 x 13 pan. Add 1/2 of caramel topping, spreading evenly. Carefully spoon on the ice cream, spreading evenly. Layer on second half of caramel topping; then layer on the remainder of the crumb mixture. Freeze immediately. Cut into squares for serving.
Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil. Saute the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and saute until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!
Preheat oven to 400°F. Brown beef and onions in butter. Slowly, add tomato paste, wine, spices and diced tomatoes. Simmer 10 minutes; let cool. Mix in the egg and fine bread crumbs. Mix together parmesan and romano cheeses; set aside. Butter a large casserole dish. Cover the bottom with coarse bread crumbs. Layer half the macaroni on top of the bread crumbs and cover with 1/4 cup of the cheese mixture. Top this layer with the beef mixture. Top with half of the remaining cheese mixture then layer the remaining macaroni. Top with tomato sauce and remaining cheese mixture. Top it all with remaining bread crumbs. Pour melted butter evenly over all. Bake 30 minutes in 400F degree oven.
Preheat oven to 425 degrees F. Whisk pumpkin, Eagle Brand, eggs, spices and salt until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers. NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.
1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan. 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan. 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside. 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them. 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce. 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, 1/2 tsp of salt, and 1/2 tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes. 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken. 9.Remove chicken and put on serving platter or plate and pour sauce over top.
Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done. Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet. Add mushrooms to skillet and salt and pepper them to taste. Cook until tender. Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now. Deglaze pan with a little water or wine to get all the juices. Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine. Stir in cream before serving. Serve over noodles or potatoes.
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla. Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts. Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes). Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate. Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens. Caramelize onions and peppers in oil and butter in skillet over medium heat. Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes). To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
.Preheat oven to 350*. Grease and flour a 13x9 pan. Mix cake mix, eggs, oil substituting the Cheerwine for the water. Add the almond extract. Pour into the prepared pan and bake as directed on the package. approximately 35-40 minutes.Frost immediately upon removal from the oven. Frosting: Prepare while the cake is baking. In a small saucepan combine the Cheerwine, margarine and cocoa powder. Bring to a boil. Pour the hot mixture over the powdered sugar stirring until smooth. Add the almond extract and chopped nuts, stirring to combine. Cool for approximately 20 minutes or until lukewarm. Pour over the hot cake.
*Set oven to 350°F. 1) Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside. 2) Cream butter and sugar on med-high in mixer with whip. 3) Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium. 4) Carefully add in dry mixture on low speed and mix until just combined. 5) Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker). 6) Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O". 7) Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough). 8) Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm. 9) Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top. *Can use any shape cut out, hearts would be perfect for Valentine's Day.
Set oven at 350 degrees. Cut eggplant into 1" cubes. Add olive oil, toss evenly amongst the eggplant. Put on foiled and sprayed (spray oil) baking sheet and roast till preferred consistency, about 15-20 minutes. Remove from oven. Put into bowl, add the Bragg's, and toss fast and evenly -- so it doesn't hang onto one piece and make too salty tasting. Add the sweet chili sauce and stir evenly. Serve immediately.
Tie up the cinnamon, cardamon seeds and cloves in a piece of cheesecloth and tie it with a string into a bag. Put the bag of spices into a pot with the 5 cups of water and bring to a boil. Reduce the heat and simmer the spices for 15 minutes. Turn off the heat and put the tea leaves (or tea bags) into the hot spiced water and steep for 2-3 minutes. Remove the cheesecloth bag and strain the liquid thru a sieve to remove the tea leaves. Add the milk, honey and vanilla to the strained chai. Serve hot, or cold over ice.
In a small bowl mix the oil with the spices and black sesame seeds. Put the green beans in a tossing bowl with the oil/spice mixture and toss well to coat. Let it sit for about 10-15 minutes for the flavors to absorb. Pour the contents of the bowl into a large skillet or frying pan and on medium-high heat, move the greenbeans around with a spatula until fully cooked but not shrunken. Makes about two 1-cup servings and doubling/tripling works just dandy if cooking for more people.
Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes. Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned. Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set. Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.
Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.
Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop. While that is working, fry the bacon, crumble into bite-size pieces; set aside. Toast the almonds to a light golden brown (watch carefully so they don't burn). Dump greens into a large serving bowl; set aside. Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside. DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there). Add water chestnuts, sprouts and oranges to the greens. Drizzle dressing lightly over salad; toss gently. Serve salad along with remaining dressing. NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.
In bowl, combine dry cake mix, butter and milk. This will be thick. Spread 1/2 of the cake mixture into a prepared 9 x 13 pyrex casserole dish. Sprinkle candies on top of cake mixture. Top candies with remaining cake mixture. This is thick and you may need to use your hands. Sprinkle chopped pecans on top of 2nd layer of cake mixture. Bake for 20-25 minutes at 350°. Cut while warm and allow to cool in the pan. Enjoy!
Combine red wine vinegar and sugar. Equals about 1 tablespoon of balsamic vinegar.
Place coffee, sugar, chocolate syrup, anise seed, cloves and cinnamon into a sauce pan Heat to 200 F degrees over medium heat Strain into mugs Top with whipped cream and twists.
Place first five ingredients in a gallon-size zip-lock bag. Diagonally score the London broil. Place the meat in the bag of marinade. Refrigerate at least 8 hours, turning the bag occasionally. Grill over medium-hot coals. Do not overcook. Meat will continue to cook once removed from the grill, and should still be pink when sliced. Slice against the grain of the meat in 1/4" slices.
Mix all ingredients except steak in a large ziptop bag. Add the steak, close bag, and refrigerate until ready to use- either for hours or overnight. Pull the steak out of the fridge about 30 minutes before you're ready to cook it. Let it reach room-temperature before grilling. Shake the meat to remove any excess marinade from it and place on the grill. Grill for a few minutes per side, until it reaches your desired level of "doneness." Let rest for 5-10 minutes before slicing.
Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray. Cook pasta according to package directions, and drain. While pasta cooks, spray a 12" skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion, chicken, salt, a few grinds of pepper, and garlic. Saute until onion is tender and chicken is cooked through. Stir in marinara sauce, and bring to a simmer. Meanwhile, heat butter in a glass bowl in the microwave until melted. Stir bread crumbs and basil into the melted butter, and set aside. Turn off heat on the sauce. Stir in cooked pasta and mozzarella cubes, and transfer pasta mixture to prepared baking dish. Sprinkle buttery bread crumbs over the pasta, and sprinkle parmesan cheese over that. Bake uncovered for 20 minutes or until topping is golden brown.
Whisk together first 3 ingredients in a medium bowl. Sprinkle fillets with salt and pepper. Brush with half of mustard mixture. Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork. Baste with remaining mustard mixture.
Sterilize jars and keep them hot. Steep the lavender in the hot water and lemon juice for 20 minutes. Strain and place into a heavy bottom pot cooking to reduce by 1/2. Thaw and drain berries. Crush berries and add to lavender tea. Stir in pectic. Bring mixture to a boil, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Preserve It: Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 10 minutes in a boiling-water canner. shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars. Cool for 12 to 24 hours. Remove bands. Lids should be concave in middle.
Muddle mint leaves, 1 lime wedge and simple syrup. Add ice, rum and Hpnotiq; shake. Pour into Collins glass. Top with soda water. Garnish with lime wedge.
In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn, mushrooms, chilies and onions and mix well. Bring to a boil. Add the tortilla strips. Reduce heat and simmer uncovered for 8-10 minutes or until heated through. Add cheese and stir until melted.
Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey. Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes. Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.
Preheat oven to 350 degrees. In large mixing bowl combine all ingredients except nuts. Stir fifty strokes with a wooden spoon. Stir in walnuts and pour into greased 9x13 inch pan. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out with moist crumbs on it. Do not overbake.
Saute all the vegetables in a large pot with the 2 Tbsp butter until veggies are limp. Add chicken broth and simmer until turnips are tender. Cool slightly and process through blender. Return soup to pot and add half and half. Reheat gently and serve hot.
Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter. Pour into a greased 9x13 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake. Spread with CoolWhip. Sprinkle with coconut if desired.
Put all the ingredients in a blender bowl. Cover. Blend for 2 minutes. Pour into pre-chilled glasses. Serve immediately.
Dice the boiled potatoes and hard-boiled eggs. Mix together, but don't mash. In a separate bowl, add relish, olives, mayonnaise and pimentos. Add to potatoes and eggs and mix it. Add salt and pepper to taste. Avoid mashing the potatoes, but it isn't bad if you do. The taste is delicious. Garnish with sliced black olives. Enjoy at room temperature or chilled.