HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350° F. Coat an 11"X7" baking dish with cooking spray. Season both sides of pork chops with thyme, crushed rosemary & black pepper. **(note - I chose not to add salt as prepackaged stuffing mixes usually have a very high sodium content). Heat a large skillet over medium-high flame & add the oil. When hot, add the chops. Brown 3-4 minutes per side. Prepare stuffing mix per package directions. Set aside. Drain green beans & spread in bottom baking dish. Distribute onion rings evenly atop the green beans. When pork chops are browned, arrange them on top of onions. Add stuffing mixture to dish, filling in spaces around and between chops. Cover loosely with foil & bake 35 minutes. Remove foil & bake another 10 minutes or until meat is no longer pink in the center. ** Note - I used thick, boneless chops. If you use thinner ones, adjust bake time accordingly unless you enjoy dry pork!
If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.
Preheat oven to 375°F. Zest lemon, set aside. Reserve lemon flesh for juice. Blend together flour, baking powder, baking soda, salt, lemon zest and lavender. Cut in butter until the texture resembles a coarse meal. Squeeze lemon into the soymilk and add to the scone mixture. Pour in maple syrup and combine until dough just comes together. Gently fold in blueberries. Batter will be moist. Spoon scone batter on a parchment-lined baking sheet. Sprinkle the tops lightly with some sugar, if desired. Bake for about 20 minutes or until lightly golden on top.
Spread chorizo on paper towel on microwave plate. Microwave on high until brown and crisp - about 3 minute. Combine chorizo, green chilies and cheese in a mixing bowl - Cover with plastic wrap and vent one corner. Microwave on medium until the cheese is melted about 6-8 minutes. Stir quickly and transfer to a 3 cups shallow baking dish. Serve with chips or stiff bread.
Melt the chocolate in the top of a double boiler. Combine the egg, milk, water and sugar and stir into the chocolate. Cook the icing over hot water for 20 minutes, stirring often. Remove it from the steam. Beat it with a rotary beater for 1 minute or until well blended. Stir in the vanilla. Cool the icing before spreading it. Tightly covered and stored in the refrigerator it will keep for several days.
Put dutch oven over enough coals to heat it up, but not too much to make it smokin hot. Add butter sticks and melt. Remove dutch oven from heat for now. Make batter by mixing Bisquick, milk, sugar, 1 teaspoon each of the nutmeg and cinnamon. Spoon batter over the butter- DO NOT STIR TOGETHER. Open peaches (DON"T DISCARD THE SYRUP) and stir in rest of nutmeg and cinnamon to peach and syrup mixture. Spoon gently peach and syrup mixture over batter- don't worry the peaches will drop to bottom as the batter rises. Close lid, return the dutch oven to coals and put a few coals on top of lid, baking until crust has a nice golden and delicious look and toothpick comes out clean. Depending on the heat of your fire it should take 45- 90 minutes. You might want to check the cobbler a few times to make sure sure have just the right amount of coals -- it should not boil, but bubble gently. The cast iron will keep the cobbler warm while you eat. I reccommend that you eat warm, but cold is OK too.
brown first five ingredients and drain fat to your liking. add beef stock and beef bullion cube and enough water to cover beef mixture by one inch. simmer for an hour. in a separate bowl mix together all dry spices. add tomato sauce and 1 chicken bullion cube as well as half of the dry spice simmer one hour. add remaing chicken bullion cube and spices stir and simmer for final hour.\. serve and enjoy.
Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated). Heat your grill to high. Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more. At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half. Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.
Place chicken breasts between wax paper and pound to even 1/2 inch thickness. Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste. Melt butter in skillet over medium-high heat. Add chicken and saute until brown and cooked through, about 4 minutes on each side. Transfer to plate and keep warm. Add shallot and remaining tarragon to drippings in skillet. Saute over medium-high heat until shallot begins to soften, about 2 mintues. Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes. Spoon sauce over chicken and enjoy.
Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan. Add beef broth and enough water to barely cover ingredients in pot. Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth. Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors. No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover. Serve the grits on a large platter with a mound of vegetables and the frankfurters.
Mix all ingredients together in large mixing bowl. Place in greased 9x13 pan. Bake for 1 hour at 375.
Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes. Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar. Continue stirring till the sugar dissolves & remove the pan from the heat. Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency. Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice. Refrigerate & chill thoroughly till well-set. Unmold & serve. SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice. NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains. Bring mirin and sake to a boil in the same large frying pan. Add dashi, soy sauce and sugar and bring back up to a boil. Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go). Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan. Pour the mixture over each rice bowl and top with mitsuba.
In a saucean, bring water , shortening, and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball. Remove from heat. Cool for about 2 minutes. Add 4 eggs, once at a time, beating well after each addition. Stir in 1 cup cheese and seasoning. Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet. VARIATIONS:. Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old cheddar cheese and replace seasoning with 1 teaspoons dry mustard. Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning. TIP: Freezing and Reheating: Once the bite-size gougeres are cooled ompletely, place them in airtight containers, and freeze up to one month. Thaw at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350F oven for about 8 minutes. Serve immediately. Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese. Bake in a 400F oven for 12 minutes. Reduce heat to 350F and bake 5 minutes longer or until gougeres are puffed and golden brown. Serve immediately, or let cool on wire racks.
In a large skillet or pot, heat olive oil over medium-low heat. Add minced onions, pepper, and garlic. Cook until onions and peppers are soft and fragrant, 6-8 minutes. Stir in remaining ingredients. Bring to a boil, reduce to a simmer, and let cook until lentils are tender but not breaking down, 25-30 minutes. Taste and adjust seasonings while cooking. Serve on a bun or toasted bread.
Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter. In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well. Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown. Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes or until hot and bubbly. Cool completely on a wire rack. Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.
In a large heavy bottom pot, combine the Olive Oil, onion and garlic. Saute over medium heat until onions are soft but not brown. Cut the roasted red peppers into large chunks and add to the pot. Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar. Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes. Remove from heat. Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth. Stir in the basil, spinach and heavy cream. Set aside. To make the gnocchi: Bring a large pot of water to a boil. In a food processor, combine the mashed potatoes, spinach and roasted garlic. Pulse several times until well combined. Remove from processor and place in a medium bowl. Add the eggs, flour and salt. Mix just until the dough comes together. Turn dough onto heavily floured surface. Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface. Divide dough into 6 portions. Working with one portion at a time, roll into a rope about the thickness of your index finger. Cut into 1 inch segments. Place on a floured cookie sheet. Set aside. Repeat until all 6 portions have been rolled and cut into segments. Add about 20 pieces of gnocchi at a time to the boiling water. Cook 2 minutes. Remove from the water with a slotted spoon and place in the soup. Repeat until all gnocchi has been cooked and is in the soup. Stir 1 cup of the gnocchi water into the soup.
Preheat the oven to 350 degrees. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Sir in the bread crumbs and oats. Set aside. Peel the garlic cloves, if using fresh. Turn on the food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the parsley inches. Peel the carrot and cut it into roughly 2-inch pieces. Cut the celery ino roughly 2-inch pieces. Core and seed the bell pepper half and cut it into roughly 2-inch pieces. Add to the processor bowl and pulse until the vegetables are cut into very small pieces. Transfer the vegetable mixture to the mixing bowl, along with the garlic and parsley. Peel and quarter the onion and place the quarter in the processor bowl. Pulse until the onion is cut into very small pieces. Add the onions to the mixing bowl and stir to mix well. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture. Spray a large loaf pan (about 10x6x3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Bake, uncovered, until cooked through, about 1 hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!
Place meat in 3 qrt sauce pan, add water until meat is just covered. Smack garlic with a knife to release flavor add to pot along with onion, salt, oregano and cumin. Bring to boil, skim skum, reduce heat, cover simmer 2 hours. Preheat oven to 350. Drain meat, place in baking dish, sprinkle evenly with season salt and garlic powder. You have a few options here. You can either bake it whole, break into chunks (Dh prefers this) or shred thickly (I prefer) I usually do some chunks and shreds. Bake 30-45 minute You do not want it to get to crispy if you shredded it first. Watch carefully as you do not want it to dry out. While still warm shred with 2 forks if left whole. Serve with warm tortillas and pico de gallo.
Mix everything, leaving butter for last. Grease a flat bottomed frying pan or griddle. Drop or pour small amounts of batter onto griddle. Turn and cook other side when bubbles break on surface of crumpet. Heat should be medium to get a deep, even golden colour. Serve warm with butter and jam sandwiched together.
In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch. Bring to a boil. Reduce heat to low; cook until tender, about 20 minutes; drain. Preheat oven to 375 degrees. Coat 1 1/2 quart shallow baking dish with cooking spray. Return potatoes and garlic to pot; mash. Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth. Spread 5 cups potatoes in baking dish. Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish. Bake 35 minutes or until lightly browned. If desired, garnish with chives.
Preheat oven to 375 degrees F. Coat a 9-inch spring-form pan with cooking spray. FOR TOPPING: Whisk brown sugar, cornstarch and cinnamon in a medium saucepan until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool. FOR CAKE: Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl. Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 1-1/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed. Scrape the batter into the prepared pan, spreading to the edges. Spread/sprinkle the topping mixture in an even layer over the batter; do not stir. Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 tablespoon sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.
Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment or waxed paper. Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries. Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Fold in mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 minute or until slightly thickened. Whisk in 1 cup whipped topping; pour into prepared pan. Refridgerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved 8 strawberries in half. Spread remaining whipped topping around edge of cake and top with strawberry halves.
Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans). Combine flour, baking powder, baking soda, and salt and then set aside. Stir together sugar, yogurt, oil, eggs, vanilla and zest. Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently. Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes). Cool on wire rack 10 minutes before turning out. Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny. Drizzle over cooled loaf.
Preheat oven to 325°F. Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little. Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 1/2 inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like. Bake for 10 - 15 minutes. After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool. This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.
Preheat the oven to 150. Line a 13 by 9" pan. Crush the biscuits into fine crumbs with a hammer or in the grinder. Mix the crumbs, 3Tbsp sugar and butter and press it firmly onto the bottom of prepared pan. Bake the crust for 10 minutes. Crumble the paneer and put in the jar of blender with the yoghurt, 3/4C sugar, flour and vanilla. Blend until smooth, pushing the mix down with a spatula if needed. Add eggs, one at a time, mixing well after each addition. Pour gently over crust. Dot tiny spoonfuls of jam over the batter. Bake 40 min or until centre is set. Cool completely. Refrigerate overnight.
Cook the noodles and drain well. Combine the rest of the ingredients and blend well. Enjoy!
Fill highball glass with ice cubes. Add dark rum, Chambord, orange juice, pineapple juice, and juice from 1/2 lime to a cocktail shaker. Shake vigorously for 5-10 seconds. Pour mixture into the glass; garnish with a pineapple flag.
Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish. In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender. Drain well. Whisk together the soup, broth, salt and pepper. Add the cooked vegetable mixture and chicken. Stir in the peas. Pour all into the prepared baking dish. Cover with the other piecrust, crimping the edges to seal. Cut two slits into the crust. Place dish on a cookie sheet. Bake in a 375 degree oven for 45 minutes.
Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside. Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1" in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through. Serve the meatballs with sauce and additional chopped basil and green onion, if desired.
Preheat oven to 375 degrees farenheit. mix together peanut butter, sugars, vanilla and margarine until well blended. add rest of ingredients, and mix well til totally combined. form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork. heat in 375 degree oven for 8-10 minute. wait a minute, then transfer to wire rack, cool completely. Store in air tight container.
Preheat oven to 350. Grease and flour 9x13-inch pan. Combine cake mix, eggs, oil, cream of coconut, and sour cream; mix well for 4 minutes. Pour batter into prepared pan. Bake for 35-40 minutes. Let cake cool. For frosting: Combine cream cheese, vanilla, milk and powdered sugar. Mix until smooth and spread over cooled cake. Sprinkle with flaked coconut.
brown the sausage in a dutch oven or large soup pot. add onion and garlic and saute until onions are opaque add potatoes. add chicken base. cover ingredients with water. add evaporated milk, cover. cook on medium until potatoes are tender. add kale, cover and simmer on low 5 minutes. add salt and pepper to taste.
Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn't clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh). When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece). If not, add a little water, stir and turn back on to cook. Peel the shrimp and cut into bite size pieces. When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Saute garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well. Serve topped with parmesan cheese if you like. It's great without.