HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set Instant Pot to "Saute". Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate. Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds. Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula. Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to "Pressure Cook or Manual" on HIGH and set for 55 minutes. Place the roast in the Instant Pot on top of the trivet. Place the rosemary and thyme sprigs on the roast. If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper. our the broth over the vegetables and roast. Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position. When the cooking time (55 minutes on Manual High) is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid. Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm. Set the Instant Pot to "Saute". To make the gravy, use an immersion (or hand) blender to puree the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully puree the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little. While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots. Serve the root vegetables and roast with the hot gravy. Enjoy!
Combine onion, celery carrot, bacon and garlic in a large pan. Stir over medium heat on med-high for two minutes. Reduce heat to med-low and cover. Continue to cook until the veggies are tender; about 7 minutes. Uncover and add broth, lentils, thyme and bay leaf and bring to a boil. Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally; about 30-45 minutes. Discard bay leaf and serve.
Add baby carrots, to boiling water and cook uncovered until barely tender (5 to 7) minutes. Drain. Pack flowers with vegetables in a glass container that has a lid. Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved. Pour hot liquid over carrots and lavender to cover them. Cover the jar and shake to release any trapped bubbles. Chill at least overnight and up to 2 weeks.
Mix first six ingredients. Form 16 balls. Mix remaining ingredients in crock pot. Add raw meatballs, stir very gently to coat. Cover and cook on LOW 6-8 hours. Note -- I simmered on the stove top 3 hours instead of using my crock pot -- it was too small! Serve over spaghetti.
In a double boiler melt wafers. Dip one Munchkin at a time into chocolate, cover all of the Munchkin. Place on wax paper or foil,pull out toothpick if used. sprinkle with edible glitter. Let dry and serve.
Place ingredients in a food processor or blender and process until well combined. Put in a covered container and refrigerate.
While your pasta is cooking, set out a large heatsafe serving dish and add chili oil and parsley. Zest the lemon directly over the bowl. Squueze juice of lemon into the mixture. Mix this together with a fork, then add your hot pasta. Add about 1/2-1 ladeful of the pasta cooking liquid to the bowl, toss to coat. Add the cheese,enough to make a nice layer over the top of the dish. Toss to coat. Season generously to taste with salt, pepper, and chili flakes (I use about 1/4-1/2 tsp of the chili flakes). Garnish with a bit of reserved parsley, and serve to accompany fish or chicken, with some additional cheese and chili flakes on the side to allow guests to add as they prefer.
If using wooden kebab sticks, soak for 5 min in water. Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade. add fresh garlic (crushed), chilli flakes, cayenne pepper and stir. Cut up chicken breasts in large chunks. Put into marinade and refrigerate for min 30 minutes - longer is better. Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers. If you have pineapple or dried apricots you can add that too. brush the marinade over the kebabs. Sprinkle cilantro over kebabs and grill in the oven until cooked. I use gas oven on 6 take 35 minutes (that's a boat oven). Or you can BBQ or grill. Serve with salad or rice and enjoy!
FOR THE PIE: Preheat oven to 375 degrees F. Peel & slice peaches. Mix peaches with other filling ingredients. Pour into an unbaked 9"-10" deep dish pie shell. Bake about 30 minutes, until pie is slightly brown. While pie is baking, prepare the topping. FOR THE TOPPING: Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas. Sprinkle topping evenly over pie, & bake another 15 minutes. Cool to room temperature, then chill in refrigerator before serving.
Bring 4 quarts of water to a boil in a large pot. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes. Drain and transfer noodles to a medium bowl. Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves. Toss 2 tablespoons of the lime juice mixture with the noodles. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber. Spread a clean, damp kitchen towel on a work surface. Fill a 9-inch pie plate with 1 inch of room temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel. Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper. Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves. To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling. Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder. Then transfer to a serving platter and cover with a second damp kitchen towel. Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.). Serve with the peanut dipping sauce.
Preheat the oven to 350 degrees. Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown (5-8 minutes). Be sure to watch carefully! Transfer the coconut to a bowl and let cool. Just before serving, place the coconut in a pie pan. Use an ice cream scoop to form 2-inch balls of ice cream. Shake the pan to coat the balls with toasted coconut and use as a garnish for Recipe#433385 or other desserts.
Put onion in crock pot, followed by tomato and green pepper. In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables. Arrange chicken pieces over top. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken. Pour broth into a separate gravy boat and serve.
cook chicken with one large onion, large pieces of onion. Save stock to use later, discard onion, ground up chicken finely. sauteed finely chopped onions with 1 stick of butter. chopped up croutons ( not fine, but more like ground up chicken size). Mix all the ingredients together and taste, capers are to taste, add eggs last. I usually add more cream of mushroom and chicken stock first. You want it to be moist, not dry. When you like the taste, add eggs and mix it up. Pour into caserole dish and bake at 350 degrees for about 30 to 40 min.
Mix soup, lemon juice, basil, garlic powder, and onion in skillet. Heat to a boil over med-high heat. Reduce heat to low, cover and cook for 5 minute.
For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crepe until the edges pull away from the sides and are deep golden, about 2 minutes. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crepe, then gently fold the opposite side of the crepe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crepes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crepe, wrap it in a lettuce leaf, and dip it into the sauce.).
In a Dutch oven over medium-high heat, cook beef, breaking up with a wooden spoon until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking it up with a spoon. Stir in crushed tomatoed, oregano, basil, salt, and 2 cups water; bring to a boil. Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente. Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve immediately, spooning into individual bowls, topping each with mozzarella. To bake: Transfer mixture to 9x13 casserole, top with cheese and bake in a 350F oven until bubbly, 10-15 minutes.
Whisk eggs in a bowl and stir in potato, cheese and chives. Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil. Evenly spread tomato and mushroom pieces over the top and season generously with black pepper. Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
To Prepare Filling: Beat together cream cheese, honey and sugar. Add egg, vanilla, salt, and orange zest. Mix until cohesive. To Prepare Poppy Seed Streusel: Beat all ingredients on low speed until the mixture crumbles. Refrigerate until ready to use. To Prepare Dough: In a mixing bowl combine all dry ingredients. Add cold, cubed butter with paddle attachment. Mix on low speed for about 3 minutes or until mixture resembles cornmeal. Add all wet ingredients and mix on medium speed for about 2 minutes, until dough forms a batter. Cover with plastic wrap and let set in a refrigerator overnight. After 24 hours remove dough from bowl and place on a well-floured surface. Flour the top of the dough and roll into a 12X4" rectangle. With the rectangle horizontal to you fold the right third of the dough over the left creating a letter fold. Wrap in plastic wrap and return to refrigerator to rest for 30 minutes. Repeat the letter fold technique two more times (alternating left, then right).After the third turn is complete let rest in refrigerator for 30 more minutes. Remove dough from refrigerator and place dough on well-floured surface and roll out to 1/4" thick, keeping it as close to a square as possible. Cut the Danish into 3" squares and place about 1 tablespoon of filling (filling recipe below) into the center of the square. Sprinkle the streusel (streusel recipe below) on top and bring corners into the center forming a pouch. Preheat oven to 350°F Brush dough with egg whites and sprinkle with more streusel. Bake in the oven for about 25 minutes or until golden brown. Let cool and dust with powder sugar.
Make your hamburger into patties, place in the foil, top with your potatoes and other veggies, put a tablespoon of butter on top and just dump as much Worcestershire sauce in them as you desire. Fold your foil over so no food is showing and no juice gets out. Bake in a 375°F oven for 1 hour or until veggies are tender.
Mix all ingredients in a large skillet over medium heat and let it cook down to a thicker consistancy. Add extra seasoning to taste. Transfer to a crockpot to keep warm. Serve on buns or deli rolls.
Preheat the oven to 350 degrees. In a large bowl, stir together the egg whites, garlic, basil, salt, rosemary and red pepper. Then stir in the apples, onions and bread crumbs. Add the turkey and mix until well combined. Spray a 8x4x2" loaf pan with non-stick spray. Pat the turkey mixture into the pan. Bake for 15 minutes. Spread the spaghetti sauce over the top of the turkey. Bake about 25 minutes more, or until the turkey is no longer pink. Let stand for 5 minutes. Transfer the loaf to a serving plate. Sprinkle the parmean cheese over the top. Slice and serve.
In medium saucepan, warm jam until melted, about 2 minutes. Stir in remaining ingredients and simmer, 5 minutes. Let cool before using as a marinade.
Preheat oven to 450* or preheat grill to medium high. Spray foil with nonstick cooking spray. Center sliced onions on sheet of heavy duty aluminum foil. Layer potatoes evenly on top of onion. Drizzle with oil. Sprinkle with seasonings. Bring up sides of foil and double fold. Double fold ends to form one large packet, leaving room for heat circulation inside packet. BAKE 30-35 minutes on a cookie sheet in oven OR GRILL 15-20 minutes in covered grill.
Brown ground beef and turkey with the chopped onion in a pan. In a separate pan saute' bacon until done (not crispy). Drain the meat and bacon from the grease and place in a casserole dish or crock pot. Add all other ingredients and mix together. Bake for 1 hour at 350°F or slow cook in a crock pot on low for 4-6 hours. Freeze any leftovers.
Put strawberries and sugar in the freezer bag. Zip the bag closed, pressing out excess air. Mash strawberries and sugar together in the bag. Add whipped topping mix and milk, zip the bag, then squeeze the mix. Add yogurt to the mixture in the bag, seal it, then squeeze the mixture until well blended. Place in the freezer to harden (about two to four hours). After two hours, remove bag from freezer. Squeeze mixture to make texture creamier. Eat at soft-serve consistency or return to freezer. Makes one quart. To prepare fresh fruit for recipe mixtures or toppings, put fruit in freezer bag, remove excess air and zip closed. Mash, squeeze or knead to soften fruit. To crumble cookies or candy for recipe mixtures or toppings, put in freezer bag, remove excess air and zip closed. Use a rolling pin to crush cookies or candy. To support the freezer bag upright while adding ingredients, turn the zipper back to form a"cuff. "Stand bag in a small bowl.
Preheat your oven to 450 degrees. Pour your Chili into a 9" X 13" pan. If the sauce doesn't comfortably cover the pan mix in a 1/4 cup of ketchup. Cut up the Hot Dogs and mix into the chili. Make sure the hot dogs have at least some chili sauce on them or they will burn. Put as many frozen tater tots on top of mixture as they will fit without overlapping. A uniform pattern cooks better and faster. Bake for 30 minutes or until tots are golden brown. Reduce the heat to 350 degrees. Lightly dust with salt and pepper to taste. Sprinkle the cheese on top of the tots and bake for another 10 minutes or until the cheese begins to brown.
Process chickpeas, pine nuts, garlic and spices until well combined. With the motor running, gradually add the olive oil & lemon juice until smooth. Season well with salt & pepper. Drizzle with extra olive oil to serve.
Combine all ingredients except noodles. Bake 25 minutes at 350. When done, sprinkle noodles over top and serve.
Combine apple cider, bourbon and maple syrup. Rub meat with salt and pepper. Marinade in cider mixture from one hour to overnight. put loin in a roasting pan. in the top, cut five slits. insert a garlic clove into each slit. wrap with bacon. cook at 350 for 2 hours.
Make Jello according to package directions, and use a little less (1-2 tbsp) water. Add mayonnaise and vinegar and mix well with beaters. Put in a covered dish and refrigerate. When the Jello begins to jell, fold in cottage cheese and pineapple.
Preheat oven to 350°F Sift dry ingredients into a bowl. Blend in butter and vanilla. Add nuts. Shape into 1/2-inch balls. Dust tops with confectioners'sugar. Place on a greased baking sheet 1-1/2 inches apart. Bake 15-20 minutes. Cool on racks and dust with more confectioners' sugar while still warm.
Put all ingredients into blender the same order as listed above. Blend until smooth. Pour and enjoy.
Combine first 4 ingredients in a large pitcher, stirring until sugar dissolves. Taste at this point and if you want it a little sweeter, add a little bit more sugar. Add fruit slices and cranberries; cover and chill at least 8 hours. Stir in club soda and ice cubes just before serving.
In a small saute pan heat the butter to medium-high. Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown. Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half. Add the beef stock and reduce by half. Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
Place all ingredients except for the oil in a food processor or blender and whir until the nuts are finely ground. Turn the machine off and scrape down the sides. Replace lid, turn the machine on, and then using the chute add in the oil in a steady thin stream and process until sauce is mixed well and has the consistency of a thick salad dressing. Serve over pasta and sprinkle with an excellent cheese such as asagio shavings or gorgonzola.
Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes. Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.
Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea! Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. Meanwhile, in a small saucepan, melt butter. Cook onions in butter for 1 minute. In a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange peel; toss broccoli with sauce.
Brown ground beef, drain. Saute vegetables with seasonings. Add remaining ingredient, simmer till done.
In a large saucepan, cook beef and onions until brown, drain fat. Stir in juice, broth,potato, carrots, celery,and beans. Bring to a boil, reduce heat, simmer, coverd for 30 minutes or until vegetables are tender.
Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high. Dice onion and green pepper, or at least reduce to bite size pieces. Set aside. Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe). After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown. Remove pork chops, do not drain and place in bottom of pressure cooker. Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker. Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute. Pour tomato sauce and water into pressure cooker. Add rice to pressure cooker and thoroughly combine all ingredients. Cook for 20-30 minutes until desired tenderness is reached. You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish. Review recipe and let me know how it turns out and if you made any substitutions!
Preheat oven to 375 degrees F. Mix cream cheese, sugar, orange juice concentrate, eggs, and reserved mandarin juice on medium speed until fluffy. Pour into shortbread crust. Carefully arrange mandarin slices on top. Sprinkle with a little light brown sugar, which will caramelize with the mandarin while baking. Bake at 375 for 30-35 minutes, or until cheese portions you can see on top are slightly golden and cheesecake has set. Remove from oven. Allow to cool on counter, then refrigerate for 3 hours. Note: adopted recipe originally used 1/2 cup of orange juice concentrate and gave no indication of what to do with the mandarin oranges. (LOL, what use is THAT?).
Put all ingredients in a slow cooker on low and cook about two hours. Stir every 20 minutes. Keep mixture warm. Best served with crackers or in small pastry puffs.