HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice 1/2 of the pork tenderloin into slices of about 1 inch thick. Then pound out the meat into a thin patty about 1/8 inch thick. then take the patty and lay it in the flour.(put flour on both sides) then put it in egg(both sides) then put it in the bread crumbs until you can't see the raw meat. If you have a deep fryer then preheat it to 360 degrees If you have a pan on the stove top fill half way with oil. Then put patty in oil until it floats or is gold/dark brown (will darken once out of the oil)serve with fries or onion rings. Then add what ever you want (red onion, mustard, pickle -- ).
Husk and wash tomatillos. Slice into wedges. In a large saucepan, combine tomatillos, chiles, onion, garlic, chicken broth and seasonings. Brng to a boil, reduce heat and simmer for 20 minutes. Pour into blender and pulse to desired consistency.
Preheat oven to 350 degrees. Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13). In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken. Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Put the chicken and vegetables into a saucepan and cover with water. Stir in the fresh and ground ginger and bring to the boil. Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft. Add the noodles and cook for a further 5 minutes. Whisk the egg whites until frothy. Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.
Preheat the oven to 375°F. Place the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Shake to drain, then leave the colander in the sink for a few minutes to drain further. Pull about 10 mint leaves from the bunch, and cut them into tiny strips with a sharp knife. Set aside the rest of the bunch - you'll need it a little later. Scatter the crumbled feta into the pie crust. Shake the peas in the colander a couple more times, then dump them into the crust on top of the cheese. Tilt and gently shake the pie pan a few times to evenly distribute the peas. In a medium bowl, whisk together the eggs, milk, flour, salt, and a few grinds of black pepper. Stir in the scallions and minced mint. Pour the egg mixture carefully over the feta and cheese - filling right up to the top of the crust. (If it doesn't all fit, don't force it inches Maybe save it and add to your scrambled eggs for tomorrow's breakfast.). Carefully transfer the pie to a baking tray (this is your insurance policy against possible spills) and place the tray in the center of the oven. Bake for about 1 hour, or until the crust is golden, the filling is puffed up and the top surface feels tender but solid when you (carefully!) touch it with a finger tip. If the edges of the crust become too dark before the hour is up, cover the quiche very loosely with aluminum foil to protect it. Remove the tray from the oven and let the quiche rest for 10 minutes before serving. During this time, cut the remaining mint leaves and use these to top each serving.
Preheat the oven to 350F and grease and line an 8x8 inch square pan. Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed. Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated. Add in the honey and mix briefly until combined. Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine. Tip the flour mix into the egg mixture and mix on low until you have a soft dough. Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level. Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready. Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined. Leave to one side until the base is done baking. Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula. Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine! Place in the oven for 15-20 (mine took 17 minutes) until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle. Leave to cool completely in the pan, before slicing into 9-12 bars. Bars will keep in an airtight container, at room temperature for 5 days.
In a large saucepan, melt butter then add onions, shallots and garlic. Cook for 10 - 15 minutes until soft but not browned. Add bay leaves, basil thyme, brown sugar, stock or broth and stout. Bring to a boil, then reduce heat to low and simmer, covered 25 - 30 minutes or until onions are tender. Season to taste with salt and pepper. Preheat the broiler, arrange heat proof onion soup bowls on a baking sheet. Ladle soup into bowls and sprinkle with cheese. Place 4" under broiler and broil 1 - 2 minutes or until cheese melts and starts to brown. Remove carefully with oven mitts, place on a serving plate and ENJOY!
Preheat oven to 350°F. Line a shallow roasting pan with aluminum foil. Spray with cooking oil spray. In a large bowl, mix corn flake crumbs, salt, parmesan cheese, black and cayenne pepper and mix well. Lightly beat eggs in a bowl. Dip each drumstick in egg and roll in corn flake mixture coating well. Place each drumstick on the roasting pan. Spray a light coating of cooking spray over the drumsticks. Bake at 350°F for 1 hour to 1 hour & 10 minutes.
Melt the butter in a frying pan. Add the onion, celery, and garlic and saute over medium-low heat until tender/crisp, about 5 minutes. Add to the cooked rice and toss to mix. Add all the seasonings, pumpkin seeds, almonds, and salt & pepper to taste. Makes enough to stuff a 10-12 pound turkey. Or bake in a covered baking dish at 325 for 1 hour.
Trim the fennel, cutting off the base and removing the coarse outer layer of leaves. Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife. Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up. Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water. Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender. Drain and refresh in a bowl of iced water. For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste. Drain all the vegetables and mix, pour over the dressing and toss well. Shell the eggs, then cut into quarters lengthways. When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates. Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.
In a medium sized saucepan, bring the milk to a boil over medium heat. Remove from the heat and add the honey and oil, stirring until the honey is dissolved. Gradually add 1/2 cup of the flour, beating until the mixture is completely smooth. Cool to lukewarm. In a large bowl, add the yeast to the water, stir, and let stand until foamy, about 5 minutes. Add the milk and flour mixture to the yeast and stir until smooth. Cover with a linen or cotton kitchen towel and let rise in a warm place until the sponge doubles in bulk, about 1 hour. In a second large bowl, beat the egg yolks and the sugar until thick and pale yellow. Add the nutmeg, cardamom, vanilla extract, Cointreau, brandy, orange zest and orange juice and beat for a few more seconds. Scrape out the seeds from the vanilla beans and add them to the yolk mixture. Add the butter, raisins, almonds, and almond extract. With a clean, dry beater, beat the egg white until it forms soft peaks and fold it into the egg yolk mixture. Combine the yolk mixture with the risen sponge and mix gently, but thoroughly. Using an electric mixer, gradually beat in the remaining 4 cups flour until you have a very smooth, loose dough. Transfer the dough to a clean, well greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 1/2 hours. Cut two 1 1/2 inch strips of parchment paper, each long enough to be molded down one side, then across the bottom and up the opposite side of a clean 2 pound coffee tin. The ends should extend above the top of the tin. Butter the tin and the strips, then set them into the tin crisscross to each other. Fold the ends over the outside of the tin. Punch the dough down and place it in the tin. Let rise again, covered, until doubled in bulk, about 45 minutes. While the dough is rising, preheat the oven to 325°F. Bake the kulich until it is golden brown and a cake tester comes out clean, about 1 hour to 1 hour 10 minutes. Cool slightly, then carefully lift the kulich from the tin by pulling up on the ends of the parchment strips. Remove the parchment and let the kulich cool on a rack.
Heat oil in a large skillet over medium heat. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes. Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas. Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes. Remove from heat; stir in basil and lime juice.
In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm. Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer. Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished. Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup. Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.
Preheat oven to 300°. In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool. In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth. Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, 1/2 of the bananas, 1/2 of the crumb mixture, another 1/3 of the pudding, 1/2 of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.
Pre-heat oven to 350. Pour can of soup into 1.5 qt casserole dish; add rice & mix. Mix in croutons. Pour water over everything, mix again. Add in cheese. Bake for 15 minutes.
Heat oil in large Dutch oven. Add garlic and saute until golden. Add washed escarole and cover. Stir occasionally until escarole wilts about 10 minutes. Add chicken broth and beans. Stir and heat through. Place toasted Italian bread in soup bowls; ladle soup over bread. Sprinkle with red pepper flakes and cheese as desired.
Mix together soups and sour cream. Set aside. In a separate bowl, combine crackers, butter and poppyseeds. Layer chicken, soup mixture and crackers in an ungreased 9x13 inch baking pan. Bake at 350 degrees for 30 minutes.
Cook rice according to package directions. Scramble and cook turkey meat, breaking into tiny ground meat peices. Add rice to turkey, sprinkle lightly with garlic powder for taste. This makes a large amount for a tiny dog, I freeze small bags for unexpected tummy upsets. Servings depend on the size of your dog.
In a Dutch Oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese, and onions, mixing well. Spread about 1/2 cup meat sauce into two greased 8 inch square baking dishes. Place 2 to 3 noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each. Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered at 350 degrees for 25-30 minutes until bubbly and heated through.
Preheat oven to 325°F Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Preheat the oven to 425 degrees F and line a baking sheet with foil. Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside. In a small skillet, melt the butter over medium heat. Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly. Stir in the breadcrumbs and peppercorns. Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin. Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F. Let stand for 5 minutes before slicing. To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups. Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.
Prick bottom of pie shell to prevent a dome from forming. Bake pie crust until golden brown. Cool. In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds. Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl. Mix gently. Add the lime juice and gently stir until completely mixed. Refrigerate for 2 hours. After the crust has completely cooled, pour in the filling. If desired, whip more of the cream and cover the top of the pie with a thin layer. Bitter shredded chocolate or cocoa can be sprinkled on top if desired. Keep the pie refrigerated until served. A few times, I have rolled pecan chips into the unbaked crust. People loved the added texture and flavor of the pecans.
Pre-heat oven to 425. Wash, dry and de-stem mushrooms. Save stems for another use or throw away. In a large bowl, mix undrained cottage cheese, feta, mozarella, spinach, oregano, onion powder and garlic powder. Stuff each mushroom cap with 1 - 2 Tb of cheese filling, depending how big your mushrooms are. Don't be afraid to overfill a bit. Place mushrooms on a baking sheet that has been sprayed w/Pam. Lightly spray mushrooms with olive oil and sprinkel with seasoning salt. Cook for 20 - 25 minutes until cheese starts to brown on top.
Trim off any fat and beat the escalopes, then roll them in seasoned flour. Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender. Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.
In a saucepan, melt the quartered marshmallows and 1/4 cup grapefruit juice. Cool. Peel grapefruit down to the flesh cutting away all the white part which is bitter. Insert your knife along the membranes and cut out each section. Save any juice that falls. Keep doing this till you have 2-1/2 cups segments. When the marshmallow mixture is cool,fold in the grapefruit sections, 1/4 cup of any juice that has acrued, and the whipped cream. Pour mixture into the crumb pie shell and refrigerate 3 hours. To serve, sprinkle with shredded coconut, if desired.
Pre-heat oven to 400 degrees. Coat muffin tins with non-stick cooking spray. Place a biscuit in each of 10 sections. In a small bowl, combine mayo and mustard and stir until well blended. Using thumbs, press down center to make deep indentations in each biscuit. Spoon equal amounts of the mayo mixture in each, about 1 tsp each. Top with ham cubes, then with cheddar cubes. Place muffin tin on foil-lined rack in oven. Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes. Remove from oven and let stand 3 minutes before removing from tins. Serve while hot.
In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy. Fold in the whipped cream. Place a third of the mixture in a 4qt bowl. Reserve 20 strawberries halves and 1/2 cup of blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a flag on top.refrigerate.
In a large bowl, whisk the flour with the sugar and salt. Make a well in the center and pour in the wine and olive oil. Gradually stir in the flour until a dough forms. Transfer the dough to a work surface and knead lightly until smooth. Cut the dough in half and flatten each piece into a disk. Wrap the disks in plastic and let rest at room temperature for 30 minutes. On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick. Cut the dough into 1/2-inch-wide strips. Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet. Repeat with the remaining disk of dough. Let the coils dry overnight, turning once. In a medium saucepan, heat 2 inches of oil to 300°. Set a rack over a large baking sheet. Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds. Repeat with the remaining coils. Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest. Mix equal amounts of confectioners' sugar and cinnamon and sift over the cookies. Serve warm or at room temperature.
First make the sauce. Heat oil in a saucepan. Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown. Add garlic and passata and mix to combine. Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency. Turn off heat. (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas. Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat. In the same pan heat the oil and fry the onion and peppers until soft. Return the cooked mince to the pan and add approximately1/3 of the sauce and stir to combine the mixture. You can add more chilli powder to the meat at this point if you want to spice it up more. Add salt and pepper to taste. Assemble the enchiladas. Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding. Place in a lightly greased baking tin. You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas. Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks. Put the grated cheese over the part of the enchiladas covered by the sauce. Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes. Serve with salad, saffron rice and french stick. To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer. To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.
Grease a 9 inch pie pan and set aside. Melt 2 tbsps. butter over medium-high heat. Add the garlic powder, mix well. Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed. Add the cracker crumbs and mix well. Press the mixture over the bottom and up the side of the prepared pan. Melt 1 tbsp butter in the same skillet used for mushrooms. Add the green onions and saute until soft. Spread over mushroom crust. Sprinkle the Swiss cheese over the green onions. Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender). Pour over Swiss cheese. Sprinkle with paprika if desired. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
Preheat oven to 400 degrees. White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes. Gradually add milk or cream, stirring constantly; cook 2-3 minutes. Season with salt and pepper. Beat egg yolks until thick and lemon-colored. Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese. Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole. Set in pan of hot water and bake about 20 minutes for individual souffles and 30-40 minutes for the 2-quart dish. Makes about 6 -1 cup servings. Serve immediately.
Preheat oven to 425 degrees F. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes. Place the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag. Place bones, onion, ginger, salt, fish sauce and cheesecloth bag in a large stockpot or crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer for 12-18 hours. Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving. To serve,. Prepare rice noodles by covering them in room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Divide noodles among 4 large serving bowls; top with raw sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, jalepeno slices, hoisin sauce, and chile-garlic sauce on the side for people to add as desired.