HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash Pork thoroughly under cold running water. Pat dry with clean cloth or Paper towels. Starting from top of Pork make 6-8 deep slivers along top of tenderloin towards center of Pork. You will stuff the garlic cloves in these slivers (Do not make cuts all the way down to bottom for Pork_. Wash Garlic under warm water for easy peeling, and stuff the garlic in each Sliver cut you made. (You can make as many cuts as you like for stuffing). Push ends of Pork together to conceal cuts. Rub Olive oil on entire pork tenderloin top and bottom. This will seal pores in the meat to lock in juices, also helps for the seasonings to adhere to the meat. Sprinkle Sea salt on Pork,Thyme and Sage on the Top and Sides of Pork (Set aside for now). Cut Onions and bell-pepper in slivers (Not Diced) and lay on the bottom of Baking Dish (Glass Dish Preferably) Make a bed because you want to keep them directly under the meat. This is used for the juices that run off to collect in the dish to make a sauce if you prefer. I myself do not like let my meat touch the bottom of dish as this will make your pork cook to fast from the bottom resulting in overcooking the Pork. Pork cooks just a little slower then chicken. Just keep that thought in mind when allowing cooking time. Place tenderloin in Dish on top of you onion and pepper bed. Now Sprinkle peppercorn on top of meat. Cut carrots/Celery and place on all sides of Meat. (Or what ever Vegetables you Perfer). Drizzle half the honey on top of the pork tenderloi,n the other half you will use when Pork is almost done or after its done your choice. Now Generously sprinkle the McCormick Smokehouse Maple seasoning on top and sides of meat, you can cuff you hands as you sprinlke the sides to catch excess seasonings and pat the sides with the excess seasonings that fall. (Completely cover the top and sides of meat the more the better). Sprinkle the rosemary on tip and sides as well.(If using fresh rosemary you can lay leafs on top if using day spread evenly on top and sides of meat). Pour Chicken broth in the Dish from one of the corners of dish( Don't pour on top of Meat). Since the meat is on a bed of vegetables the broth will flow under the meat. Cover the Dish with Aluminum foil foil (Shinny side up). Try to seal the edges of the dish by using your index finger and thumb and go around the rim of the dish. Place in a 325 degree oven and bake for 30 minutes. Remove foil and drizzle the rest of the honey you used on top eariler and bake an additional 15-25 minutes with out foil on top for excellent browning. Cut into 1/4 inch slices and add you favorite sauce on top of slices. I took the drippings from the meat and some maraschino cherry's/Cinnamon and some fresh mint and cornstarch and made a Glaze for the topping, If you want the sauce ingredients just let me know. ENJOY!
Thaw bread dough until workable. Combine hamburger, taco seasoning and pinto beans and cook until meat is done. Remove meat and beans from heat and let cool. Shape bread dough into the shape of a silver dollar pancake (maybe a little bigger depending on your appetite and frying pan). Place dough in fryer and cook on each side until golden brown (not all parts of the dough will get brown). Remove bread from grease and place on paper towel. Top bread with taco meat and beans, shredded lettuce, diced tomatoes, shredded cheese, sour cream, olives, guacamole, hot sauces whatever you like.
Preparation: Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside. Cook pasta according to package directions. Cook with salted water. Drain well. Place in a large bowl and set aside. At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm. Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and saute 4 minutes or until scallops are done. Add to pasta mixture, toss gently. Spread the bread crumbs on top of the pasta and serve.
In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly. Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.
Preheat oven to 375 degrees F. Beat or mix together flour, butter, powdered sugar, milk, and vanilla. Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths. Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball. Place 1 inch apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms of cookies are golden brown. Remove to a wire rack. Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.
Toast panko in frying pan until very lightly coloured, immediately remove to a plate and stir in dried parsley -- set aside. Start water for pasta, add salt and boil as package indicates. Meanwhile, heat oil in skillet on medium high heat, add garlic and cook just until it starts to colour. Immediately add clam liquid and white wine. Cook until reduced by half, season with salt & pepper. When pasta is ready to your liking, drain and add to skillet along with clams. Stir well to mix everything -- divide between 2 plates -- top with toasted breadcrumbs and parsley -- serve immediately with tossed salad.
Preheat oven to 350°F. In a medium stove-to-oven pot melt butter over medium heat. Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened. Add rice and stir until well coated. Add vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.
Preheat oven to 350. Grease a 13" x 9" baking pan; set aside. Cake:. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and baking soda; set aside. In a seperate mixing bowl, whisk together eggs, mayonnaise and vanilla until well-blended and smooth. Mix chopped apples into the flour mixture; then stir in the egg/mayo/vanilla mixture. Stir until well-combined. The batter will be stiff. Evenly spread dough into prepared 13" x 9" pan. Crumb Topping:. In a mixing bowl, combine all crumb topping ingredients and mix well to form course crumbs. Sprinkle crumbs over batter in pan. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean and crumb topping is golden. Cool in pan on wire rack. Serve warm or at room temperature.
Wash, core and deseed peppers. Cut into 1-inch squares. Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often. Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes. Add peppers and cook about 8 minutes, stirring gently once in a while. Put water on to boil for pasta. Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer. Meanwhile, put rigatoni onto cook. After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so. Toss with pasta and serve with fresh ground pepper.
Heat oil in a large nonstick skillet over med-high heat. Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes. Stir in chili powder, cumin, and alt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes. 98 calories, 3 g fat, 16 g carb, 3 g fiber.
In a skillet warm the olive oil. Add in sliced round steak and saute until browned. Place the browned beef and any juices in crock-pot. Mix together the Ponzu Sauce, ketchup, Pepsi cola, garlic and red pepper flakes. Pour over all. Cover and cook for 3 hours on low or until meat is tender and cooked through. Add onion and bell peppers to crock pot. Stir to combine. Mix the cornstarch with a small amount of water. Turn crock-pot to high, stir in cornstarch mixture and continue to cook for 30 minutes. After 30 minutes check seasoning and if necessary add salt and pepper to taste. Stir in tomato wedges and cook an additional 30 minutes. Stir before serving. Serve on top of cooked rice of choice.
**Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb. Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan. This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg. Scrape down the sides of the bowl with a rubber spatula. On low speed, add in the flour mixture and beat just until combined. Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter. The batter should have the consistency of a thick puree. Transfer batter into loaf pan; smooth the surface with an offset spatula. Sprinkle evenly with sugar. Bake about 1 hour, or until a cake tester or pick comes out clean. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely. Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
mix all ingredients together. microwave for 1 minute on HIGH power. mix well microwave for another 20 seconds.
Rub the salt, pepper, and brown sugar into all the sides of the roast. Place the meat and the whole onion into an roasting pan. Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes. Whisk together the water, flour, 1 1/2 teaspoon salt and pepper. Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time. Cover the pan if the meat looks like it is drying out. Chop the onion into the gravy before serving.
Mix all ingredients well and transfer into a well greased or pammed shallow baking pan (I use a cake pan). Sprinkle on topping evenly. Bake at 350°F 60-90 minutes (depending on if you use a shallow or deep pan). This recipe will serve 10-12 people it can be made ahead and frozen in pan. I have used this many times for brunches I have hosted a real time saver.
Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth. (the sugar will dissolve). Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes. Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch). Add one inch of hot water to pan. Bake at for 45-50 minutes at 275 degrees, until almost set. Cool in the pan of water on a wire rack, then remove from pan. Cover and chill for at least 8 hours. Sprinkle crushed candies over each custard and place them in a pan. Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts. Cool for 5 minutes or until top hardens, then garnish if desired.
Preheat oven to 350 degrees F. Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.
Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together 1/2 cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs. Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 15 to 20 minutes on each side or until done. Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket. Bake at 350°F for 10 to 15 minutes or until cheese is melted and you feel the chicken is completely done.
In a covered saucepan, bring the ginger and water to a boil, then reduce heat to low. Simmer, covered, on low heat for 20 minutes. Remove from heat, add the tea bags, cover and let steep for 5 to 10 minutes. Strain the tea, discarding the tea bags and saving the ginger for reuse. Add the lemon juice and honey to taste, reheat and serve hot.
Place tomatoes and cucumber in food processor with scallion, cilantro, garlic, tabasco, salt, pepper, and enough tomato juice to almost cover. Process about 1 minute until still slightly coarse. Adjust seasoning. Serve very cold. Garnish with yogurt and diced cucumber.
Heat the butter or fat in a skillet. Cut the bread into cubes and brown in melted butter or fat. Beat eggs and milk together; add salt and pepper. Pour over bread and fry until brown. Serve while hot.
DOUGH. Soften yeast in warm water. Let stand 10 minutes. In a large heavy duty mixer (or large bowl, if by hand) pour scaled milk over butter. Cool to lukewarm. Stir in 4 cups of flour, sugar, mashed potatoes, salt and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, the dough should pull away from the sides of the bowl and as you mix, will be somewhat reluctant to lie back down in the bowl. The dough will be definitely sticky when you are finished mixing. Leave in mixer bowl, covered with plastic wrap overnight or about 8 hours. The next morning, punch dough, turn dough out onto floured board and cut dough in half. Roll each half into a rectangle. FILLING. Drain the pineapple. The more you can drain it - the better consistency for the filling. In a mixer whip the softened cream cheese and sugar until fluffy, blend in nutmeg and vanilla. Stir in well-drained pineapple. Do not over mix. Divide in half and spread over each rectangle. Roll up and slice into 1 1/2 inch slices and place on parchment paper covered cookie sheets. Let rise until double (about 30 minutes) Preheat oven to 375°F Bake for 15 minutes. Turn down to 350°F and bake for 10-15 more minutes. If edges are getting too dark cover with tinfoil. If desired, decorate with frosting of your choice and place red & green cherries in the centre of each bun. My family places the uncooked buns onto parchment paper in the shape of a Christmas tree (1 bun at top, next layer 2 buns, repeat until the last layer is 4 buns across and then place 2 buns down for the tree stump). Very delicious, very easy and if baked and frosted as a Christmas tree, very festive!
Sift together the flour, baking powder, salt and sugar. Combine the egg, milk and melted shortening; add the liquids to the dry ingredients and mix until smooth. This will make a very stiff batter, but it will remain refreshingly crisp for some time after it's been cooked. Cut each of the bananas into 3 chunks, dust with flour and coat with the fritter batter. Fry in hot deep oil (375 F) until golden brown, turning often. Drain on paper towels. To Make Brandy Sauce: Measure the sugar, cornstarch and salt into a saucepan. Gradually add the boiling water, stirring constantly. Simmer over low heat for about 5 minutes, or until clear and thickened. Remove from the heat and stir in butter, brandy and nutmeg. Serve warm over banana fritters.
Preheat oven to 350°F. Grease 9x5 inch non-stick loaf pan, or three 5x3-inch loaf pans, (or smaller casserole dish with high-ish sides). Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and blueberries. Transfer into pan(s). Bake 9x5-inch loaf for 1 hour, 5x3 inch loaves for 45 minutes, or casserole dish for ~43 minutes. (Done when knife stuck into center comes up clean but still a little damp). Let cool somewhat, and serve.
Note: You can make the tofu strips chewier by freezing the tofu overnight and letting it thaw in the fridge. Be warned, thawing takes a couple of days. It will be different but definitely yummy either way. Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half of the towel over top, pressing gently to extract excess moisture. Then cut each slice in half lengthwise. Mix the marinade ingredients (tamari to garlic) together. Spread the tofu in a wide, shallow container and pour the marinade over. Use a fork to flip the slices around till all are evenly coated. They will soak up most of the marinade. Let sit, covered in the fridge, at least one hour or overnight. To make the cucumber sauce, combine all ingredients in a food processor and process until fairly smooth, but still chunky. Adjust salt and pepper. Refrigerate. A few minutes before serving, heat a large non-stick skillet over medium. When hot, add the tofu strips, letting them get golden-brown before turning. This doesn't take very long! To serve: place 2 or 3 tofu strips across the middle of a pita, top with salad fixings, and add cucumber sauce to taste. Fold pita in half around the filling, pick up and eat like a taco! Bon Appetit!
1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside. 2. In a large mixing bowl combine granulated sugar, brown sugar, flour, cinnamon, salt, nutmeg, water, brandy, and bitters. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter. Trim edge of crust even with edge of pie plate. 3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an "x" or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Mix egg white with 1 teaspoon of water and brush crust with egg was. Next sprinkle with granulated or raw sugar. Place pie on a foil-lined baking sheet. Cover pie edges with foil. 4. Bake in a 350° oven for 45 minutes. Remove foil from edges. Bake for 20 to 30 minutes more or until fruit is tender and filling is bubbly. My pie baked fast since I have a 1920's Wedgewood Gas and Woodburning Stove. Cool on a wire rack. Makes 8 servings. The pie is actually better tasting the next day.
Bring large pot of salted water to rolling boil add tomatoes, jalapenos, onion ect. (you can add any kind of peppers you like). Boil until vegetables get soft and tomatoes start to peel. Then drain. In blender combine the handful of cilantro and dry ingredient (I usually just eye ball it), then add the vegetables. Bend to your liking. The longer you blend the thinner the salsa. And enjoy! NOTE: For milder salsa seed the jalapenos before boiling.
Prep the oranges and lemons (will give you about 6 cups prepared fruit). Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in the 1/4 cup sugar. Remove from heat and skim off any foam with metal spoon. [Please note that I am guessing that this is where the additional sugar is added in; the original recipe repeated the stir in pectin instruction.]. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
Thaw spinach completely, press out all water. Heat milk in saucepan, when hot, but not boiling, stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 minutes. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425 degrees . Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn.
Melt butter in a dutch oven over medium low heat. Add olive oil and onions. Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes. Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin. Stir until well blended. Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve. Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.
Preheat the oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess and set aside. In a large mixing bowl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and beat vigorously with a whisk until well-blended. Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well. Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar. Bake the molasses bread for 45 to 50 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist. Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.
Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.
Combine to pea size crumbs or smaller. 400 degrees for 40 minute.