HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the spices together well. Rub into the tenderloin. Place on rack in a roasting pan. Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done. Let stand for 10 minutes before slicing.
Melt margarine in a large skillet over medium heat. Dust one chop with flour. Then cover chop with egg. Give the chop a good coating of cracker crumbs. Repeat the process for the rest of the chops. Fry chops in melted margarine on medium heat till cooked thoroughly.
First you need to make the spread/coating, as this is where all the flavours will come from. Start by mixing the butter, apple sauce and oil together. Finely chop the rosemary and sage if using fresh herbs. Add to the mixture. Crush the garlic clove. Add to the mixture. Season the spread with salt and pepper. The coating needs to be of quite a stiff consistency so you can coat the meat well, the instructions here should make it well but if it is not quite stiff enough, blend a little more butter into it. Take the pork and score the meat with lines all over. Place each chop on its own piece of foil - enough so it can be wrapped tightly when ready. Smear the coating all over the meat, massaging it in, generously. Wrap in foil tightly and place in the oven on gas mark 4/170C for 30 minutes. Remove from the oven and allow time for foil to cool slightly, open up the parcels and place 2 wedges of the chopped bramley apple on each piece of meat. If the meat is looking a little dry then add more spread/covering. Wrap again and return to the oven. I usually allow an extra 30 minutes but be sure to check the meat through the whole duration to prevent burning or over cooking. Serve when ready with your favourite side dish - honey roasted parsnips and roast potatoes are my favourite.
Cut bottom 4 inches and root from the lemon grass stalks, reserving tops for a different use, if desired. Use the back of a knife to smash the lower portion of the lemon grass to release juices, then coarsely chop. Preheat oven to 300°F. Combine cream, milk and lemon grass in a small pot. Bring to a boil over medium heat. Remove from heat and let stand 30 minutes in infuse the lemon grass flavour in the milk. Strain out lemon grass. Return milk mixture to pot and bring to a boil once again. Remove from heat. Stir in vanilla. Allow to cool slightly. Place eggs yolks in a bowl. Whisk in sugar until blended well with the egg yolks. Then whisk in warm milk mixture. Strain once again into a large measuring cup. Place 6 ramekins or oven proof espresson cups in a roasting pan. Pour custard into ramekins, three quarters full. Pour hot water into roasting pan, halfway up the side of the ramekins. Place a sheet of parchement paper over ramekins. Carefully transfer the roasting pan to the oven and bake for 30 minutes or until custards are set. Remove ramekins from water and cool. Serve topped with berries.
Cream shortening and sugar well. Add beaten eggs and molasses, mixing well. Dissolve soda in sour milk and add to creamed mixture. Mix together flour, salt and cinnamon, then add to creamed mixture. Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes. Cool and frost with thin powdered sugar butter icing.
After thawing cranberries and strawberries, reserve the liquid and add enough water to make 1 cup. In a saucepan, combine this liquid with sugar. Cook until dissolved. Add cranberries to pan. Bring to a boil and cook, stirring occasionlly, until berries pop and mixture thickens. Remove from heat, and stir in strawberries. Let cool Refrigerate at least 3 hours or overnight to give time for flavors to meld.
Preheat a large, heavy skillet over medium-high heat. While it heats, find a tight-fitting lid for it. Splash in a puddle of the oil, then the butter in the middle of the oil. Swirl gently. When the butter just begins to brown, add the vegetables. Saute for a few minutes until they brighten and start to brown here and there. Season with the thyme, salt and pepper, then toss evenly. Add a splash of water and immediately cover with a tight-fitting lid. Braise for a few minutes until the vegetables finish cooking through.
Preheat oven to 350. In regular sized muffin pan, place one piece of ham in each, lining the cups. Break an egg into each "cup". Sprinkle with salt & pepper. Bake for ~15 minutes or until done. Sprinkle with cheddar cheese and enjoy! NOTE: We've also whipped the eggs with cheese and salsa -- yummy!
Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition. Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth. Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan. Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon. Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.
In heavy skillet brown sausages well; cut into brite-size pieces and set aside. Brown beef in same silled in about 2 tbsp of sausage fat. Add onion and garlic. Season with basil, salt and pepper. Cover and simmer 1 hour or until meat is almost tender. In 3-quart covered casserole, combine all ingredients. Cover and bake at 350 F for 1 hour and 15 minutes, or until potatoes are tender.
Heat oven to 425 degrees. Grease square pan 9x9. Sautee the onion and bell pepper in the oil until the mixture is translucent. Mix Bisquick, tomatoes, half of the cheese and milk in a medium bowl until a dough forms. Mix remaining cheese, pepper and onion mixture, pepperoni and pizza sauce in a small bowl. Drop half the dough by tablespoonfuls closely together in the pan. Spoon half the cheese mixture over dough. Drop remaining doug over the cheese mixture. Top with the remaining cheese mixture. Bake about 20-25 minutes until golden brown. Serve warm.
Thaw and squeeze spinach until dry; chop. In mixer add all ingredients together and mix well. Cover and refrigerate 2 hours before serving. You may want to add only 1 cup of sour cream then see if you want to add the rest.
Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour. Saute in oil until browned. Set aside. Preheat oven to 375°F. Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper. Add this to the tempeh. In a separate bowl, whip together the eggs with the yogurt and soymilk. Add the tempeh veggie mixture, seasoning with salt, if desired. Pour into pie shell. Top with grated cheese. Lay the red pepper rings over the top and bake for 45 minutes. Allow this to cool for about 10 minutes before slicing.
Preheat oven to 350*. Arrange graham crackers in a single layer in a 15 x 10 baking sheet. Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes. Remove from heat and stir in pecans. Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely. Bake for 10 minutes. Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top. Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet. Refrigerate until chocolate hardens.
Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Brown ground beef or turkey in skillet until no longer pink. Add all ingredients to pot and heat until boiling. Reduce heat and simmer for 30 minutes to one hour; or combine all ingredients in crock pot and cook on low for 6 to 8 hours. Serve soup with shredded cheese, sliced avacados, and tortilla chips.
In a large skillet, cook the sausage and bacon over med heat until the bacon is crisp and the sausage is brown; drain. Layer frozen potatoes and sausage/bacon mixture in a lightly greased 2 quart casserole dish; set aside. In a mixing bowl, whisk the eggs, milk, mustard, and pepper together. Pour egg mixture over contents in casserole dish. Bake, uncovered, at 350° for about 45 minutes or until a knife comes out clean. Sprinkle with cheese. Let stand 10 minutes before serving.
in a small bowl, sprinkle the yeast over the warm sugared water --. in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter. When cool, add the beaten egg, egg yolks and salt to the milk. Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl. process for 15 seconds or until well combined. then add the milk and egg mixture plus the yeast mixture. process until the mixture forms a ball. if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together. continue processing untl the ball rotates around the bowl 25 times. if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed. if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough. let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times. Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap. let rise in a warm spot (approximately 80* until doubled, about 1 hour. punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour. Meanwhile, make the filling. process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl. in a small saucepan, heat the cream to almost a boil. add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon. process to blend well. After the dough has risen the second time, punch down and divide in half. transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick. roll as thin as possible for a really fine poticia. spread one rectangle with half the walnut filling, spreading it to within 1" of the edges. starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --. repeat with remaining dough and filling. transfer the rolls to a large greased baking sheet. shape each into a coil or U shape, seam sides down. the U shape is used for economy of space.a snail-like coil makes a more attractive gift. let the poticia rise again until doubled.about 45 minutes. preheat the oven to 350*. brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned. remove to a wire rack to cool. just before serving, sprinkle with confectioners' sugar. if freezing, add confectioners' sugar after thawing completely.
*NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil. In a large wok, heat up both oils on high heat. Add the parsnips and carrots, lowering heat to medium and stir frying until light golden. Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed. Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn. Garnish with green onions or chives if desired. Serve hot.
In a small bowl, stir 1/2 cup milk and the flour until smooth. In a saucepan bring 4 1/2 cups milk to a simmer over medium heat. Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk. Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer. Cook, stirring until thick and smooth - about 5 minutes. Remove from heat, and let rest about a minute. Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using.
Heat oil in a large heavy skillet over medium heat. Add chopped onion and garlic and saute until clear, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes. Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended. Cook pasta until just tender, but still firm to the bite; drain well. Return pasta to pot. Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper to taste. Sprinkle with cheese and serve.
For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve. For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet. Pat fillets with paper towel to dry and cut into bite-sized pieces. Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside. Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.
Preheat oven to 350°F. Cut dough into 9 slices; cut each slice into 4 pieces. Form each piece of dough into a ball. Place a ball of dough into each cup of a MINI muffin tin. Push a chocolate kiss into each ball of dough. Bake 10-12 minutes. Let cookies cool in pan 15 minutes before removing.
Cook hash browns as per directions on the bag. Plate, top with cheese and pour warm gravy on top to melt the cheese. Enjoy!
Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds. Add the eggplant to the wok and continue frying for 2-3 minutes. Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.
Dice all peppers and onions. Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning. Before meat finishes browning, mix all onions and peppers in with meat. When meat is browned, dump all three cans of tomato puree into pot. Mince garlic, put in pot. Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on). Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone). Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain). Once chili comes back to a boil, it's good to go! Serve with cheddar cheese, sour cream and Italian bread.
Combine ginger, sweet pepper, vinegar, orange juice, brown sugar and salt in a medium mixing bowl. Cover and chill before serving, if desired. Serv with grilled or roasted meats or in place of pickle relish. Refrigerate any remaining ginger relish for up to 1 week.
Cook prime rib roast to desired doneness. Pour any drippings into saucepan. Add water and Bovril. Heat. Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy! NOTE:. Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".
In a large, heavy bottom saucepan, bring 2 cups milk, sugar, chocolate and butter to a boil. Remove from heat. Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to the cooked mixture, stirring constantly. Return to heat, adjusting the burner to low. Mix with wire whisk until thick and smooth. Stir in marshmallows and continue stirring until melted. Pour into pie shell. Pat plastic wrap onto top of pie to avoid cracking and refrigerate for several hours or overnight.
Preheat oven to 350°F. In a large bowl, beat eggs until frothy. Mix in oil, sugar, mashed strawberries and mashed bananas. In a separate bowl, combine flours, oats, baking powder, baking soda and salt. Stir to mix thoroughly. Add to wet ingredients. Stir until moistened. Turn into a greased 9x5x3-inch loaf pan. Bake for 50- 60 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes then remove loaf from pan to cool completely on rack. Wrap well and allow flavour to blend for at least one day.
Blend the water and the honey with the cardamom and place over medium-low heat. Bring to a siimer and cook 5 minutes, stirring constantly. Chop the mint leaves and add with the salt to the mixture. Simmer 2 minutes more. Remove from heat and let cool to room temperature. When ready to serve, add the port and mix well. If the sauce is too thick, add a little more wine and mix again. Pour into serving bowl and serve with sliced roast beef.
Mix in a blender on low speed for 15 seconds. Strain into a cocktail glass.
Cream the cheese (if you leave it out overnight beforehand, the cheese should cream almost like butter). Beat in butter. Add remaining ingredients and mix until blended. Drop from small spoon onto ungreased baking sheet. Bake at 450F for 7-8 minutes. Lightly dust wax paper with confectioners' sugar. Place biscuits on prepared paper and sprinkle with more sugar. Serve hot. May be prepared several days in advance; freezes well.
Preheat the oven to 350EsF and prepare a cookie sheet with parchment or a silpat liner. Cream the butter with the white and brown sugar until light and fluffy. Add the egg and the vanilla and mix until evenly distributed. Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition. Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out. Add the chocolate chips and the chopped chocolate and mix until well combined. I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving. Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice. When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.
In a large bowl, mix the chicken cubes, ginger, garlic, chili powder, turmeric, salt and lemon juice. Leave to marinate in a cool place for at least 2 hours, or in the refrigerator over night. Place the chicken on a grill tray or in a flame proof dish lined with foil, and baste with oil. Preheat the grill to medium. Grill the chicken for 15-20 minutes until fully cooked, turning and basting 2-3 times. Serve with lime wedges.
Set oven to 350 degrees. Prepare a 13x9-inch baking pan. In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly. Pat the mixture onto bottom of prepared baking pan. Sprinkle pecan halves evenly over the unbaked crust; set aside. In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter. Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly. Drizzle the caramel mixture over pecans and crust in baking dish. Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown. Remove from oven, and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting into bars.
Preheat oven to 400 degrees Fahrenheit. Grease two loaf pans. Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl. Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar. Add buttermilk and stir well. Divide the dough between the two prepared loaf pans. Bake for about 45 minutes or until brown and crunchy. Cool on wire racks.
In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill. Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend. Refrigerate leftovers, allow to come to room temperature before serving.
Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat. Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil. Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.
Wash the rice, add to 3 cups boiling water and boil for 30 minutes. Cook the onion in a pan with the dripping till tender but not brown. Add the tomatoes and pepper and simmer for 10 minutes. Rub the mixture through a strainer into the boiling rice and water. Add the salt, pepper and sugar and sprinkle the parsley and paprika on top of the soup when serving.
Mix all of the said ingredients together. Let it sit 4 hours. It's good--trust me. Not really sure how much it makes -- 3 cups isn't real.
Brown all but 3 of the sausages in olive oil in a big pot on the stove. Turn down heat and add onion and garlic. Saute till just translucent. Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer. Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings. Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture). When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes. If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end. Serve over spaghetti or use to make lasagna.