HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F Dry pork roast as much as possible with a paper towel. Using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. Then make vertical lines 1/2" apart, making a cross-hatch pattern. In a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. Rub the mixture into the pork roast, making sure to work it into the fat layer. Place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. Reduce heat to 350°F and carefully pour the water into the pan. Cook another hour, or until meat reaches 160°F. Remove crackling from roast, cut roast into slices, and serve crackling with the roast.
Mix together the walnuts, sugar and cinnamon. Select a pan the size of the phyllo sheets and brush well with melted butter. Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo. Sprinkle with a handful of the walnut mixture. Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts. Repeat until the ingredients are used up, reserving 5 sheets of phyllo for the top layer. Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet. Trim the edges if necessary, and cut the baklava into the traditional diamond pattern. Do not cut through the bottom layer. Sprinkle the top of the baklava lightly with water from your fingertips. Bake in a preheated 250°F (120°C) oven for about 1 hour. Remove from oven and cool. For the syrup, combine the sugar and water in a large pot and boil for 5 minutes. Add the honey, cinnamon stick and cloves, and boil for 5 minutes more. Pour the hot syrup over the cooled baklava. Do not pour over a hot baklava, it will turn soggy. Cool then cut through the bottom layer of phyllo following the previous cuts.
1. Heat broiler and place oven rack about 8 inches from element. Coat flesh sides of acorns with olive oil, salt and pepper. Place flesh side down on large plate and microwave about 12-16 minutes. 2. Combine couscous, raisins and 1 teaspoons salt in medium bowl. Pour boiling water over couscous, add 1 T. Oil and stir to combine. Cover tightly with plastic wrap and let sit about 5 minutes, fluff with a fork and set aside. 3. Heat remaining 1 T. oil in 12-inch skillet. Add onion and cook til softened, about 5 minutes. Add garlic and cook for thirty seconds. Add spinach and cook until wilted. Off heat, stir in couscous, pine nuts and 1/2 Celsius Cheese. Season with salt and pepper. 4. Transfer squash, cut side up, to rimmed baking sheet. Mound couscous mixture into squash halves and pack down lightly with palm. Top with remaining cheese and broil until slightly borwned, about 4-5 minutes.
Heat the oil in a frypan, and saute the onion and garlic over medium heat until softened, about 5 minutes. Add the diced ham and saute a further 2 minutes or so. Add the tomato paste, and cook stirring for 2 minutes, then pour in the wine or stock. If I'm using wine, I like to reduce it a little. Now add the crushed tomatoes, peas and freshly ground black pepper and simmer for about 10 minutes. No longer though or the peas lose their fresh green colour. Add the cream and reheat gently, then stir through the chopped basil before serving. Offer Parmesan cheese at the table.
Preheat oven to 375°. Melt butter in skillet. Cook chicken breasts until mostly cooked. In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line. In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice. Cover casserole with aluminium foil. Cook for 45 minutes, or until rice has absorbed almost all of the liquid.
Blanch diced vegetables and set aside. Cook rice according to package directions. Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes. Add curry powder and tomato puree and cook another 2 minutes. Finally add chutney and cream and simmer until reduced by half. Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve. Makes 4 servings.
Cream together the margarine and sugar. Beat in three eggs one at a time. Fold in flour, ground almonds and ground rice. Add sherry. Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin. Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.
Preheat oven to 400. Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9" baking dish. Place 3 noodles over sauce in baking dish. Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl. Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute. Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well. Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles. Pour remaining sauce mixture over noodles. Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.
Preheat the oven to 325. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined. Turn dough out onto a lightly floured surface. Divide in half and shape each half into a log 12"x 2" wide. Carefully move logs onto a baking sheet lined with parchment or a silpat. Bake 20 to 25 minutes until the tops are almost firm to the touch. Remove and let cool on the pan for 15-20 minutes. While waiting, reduce the oven temperature to 300. Slice each log diagonally into about 1/2" slices using a serrated knife. Stand the biscotti up about 1/2" apart on the same baking sheet. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes. Transfer to a wire rack to cool completely.
For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate. In a bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
In a saucepan saute onion and garlic in butter for about 3 minutes or until tender. Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms. Stir in half and half. Add green and red bell peppers. Season with salt, black pepper and cayenne pepper (if using). Simmer for 45 minutes or until veggies are tender. Garnish with cooked bacon then sprinkle with parmesan cheese if desired.
Cut orange into pieces, remove seeds, leave peel on. Put in blender and puree along with orange juice. Add egg, butter and applesauce. Puree again. Combine dry ingredients, stir in contents of blender. Barely mix in blueberries. Spoon muffin cups 3/4 full. Bake at 375 for 17 minutes.
Chunk up the sausage and fry it until done. Soften cream cheese on low in microwave. Add sausage, cream cheese and Rotel to cooker. Mix. When everything is equally mixed and at an even temperature it is done. Can be left in the cooker on warm until the top starts to crust over, if it is then just mix it up.
In a small bowl, combine all ingredients until well blended. Brush over lamb chops 2 to 3 times during cooking.
Adjust an oven rack to the middle position and preheat oven to 300° (not a typo). Heat the oil in a large Dutch oven over medium heat until shimmering. ADd the bell peppers and onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and 1 teaspoon salt and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in the broth, chipotles, beans, and tomatoes and simmer until slightly thickened, about 10 minutes. Stir in 1/4 cup of the cilantro and the lime juice. Season with salt and pepper to taste. Meanwhile, spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine). Bake until the tortillas are soft and pliable, about 5 minutes. Remove the tortillas from the oven and increase oven temperature to 450°. Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish. Layer 6 of the tortillas on top of the filling, overlapping as needed, then sprinkle with 3/4 cup of each cheese. Repeat to form a second layer. Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters, then spread over the top. Sprinkle with the remaining 1/2 cup of each cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Let cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving.
Set oven to 375°F. In a bowl, combine croutons and 1/4 cup butter. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375F for 8 minutes, or until lightly browned; set aside. In a large skillet, saute cauliflower, onion, carrot, garlic, salt, and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese. Im a bowl, beat eggs and milk; pour over pie. Bake, uncovered, at 375F for 30 minutes, or until a knife inserted in the middle comes out clean and the cauliflower is tender.
Put a little Hersheys syrup in the bottom of a glass and add warm milk. Mix well. Add Voyant on top to fill glass and then froth up. Sprinkle powdered nutmeg or cinnamon on top and serve warm as an after dinner drink.
Whisk dressing ingredients together shortly before serving. Cook tortellini according to package directions, about 8 to 10 minutes. Place in a large bowl and toss with olive oil. Add prosciutto, turkey, provolone cheese, peas, carrots and bell pepper and toss. Cover and refrigerate for 30 minutes. Pour dressing over salad and toss.
Preheat oven to 350°F. Lightly spritz baking sheet with cooking spray. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched.
Cut pound cake into 1-inch cubes; place in large bowl. Zest lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss gently. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken. Set aside 12 blueberries and 12 chocolate chips for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times. Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips. Cover with plastic wrap. Chill for at least 30 minutes.
Mix all ingredients together. It is very thick. Scoop out in balls on ungreased cookie sheet. Bake 350°F for 10 minutes. (it may not look done but it is). Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich. Variations: add chocolate chips to batter. Mint chips are great. Use ice cream instead of frosting to make fantastic ice cream sandwiches. Can also be used as a base for a cookie hot fudge sundae.
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well. Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels. In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides. Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa. Tomatillo Guacamole: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined. Mango Salsa: Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos. Corn Cake Variations: Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking. Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking. Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point. Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil. Drain and cool, discarding the bay leaf and peppercorns. Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously. Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours. Serve chilled.
Mix all ingredients until well blended. Shape into a loaf and bake in a shallow baking pan,. Bake at 350 degrees F. for 1 hour or until brown.
In a medium saucepan bring both sugars, water, corn syrup and pinch salt to a boil over medium heat; then boil for 7 minutes or until slightly thickened. Remove from heat then stir in maple extract. Let cool for about 20 minutes (the mixture will thicken more as it cools). Serve warm, room temperature or cold. Store covered tightly in a glass jar in refrigerator.
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork; let cool 10 minutes, uncovered. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.
Sift together dry ingredients. Beat egg and milk together and add to dry ingredients, along with oil: DO NOT OVER MIX. Stir only until dry ingredients are moist. Gently fold in blueberries. As you do so (this is the magic part) say three times: "Gobble dee gook with a wooden spoon, The laugh of a toad at the height of the moon!". Pour on a hot griddle and watch 'em sizzle. Serve with butter and real maple syrup, or maybe some fresh whipped cream!
Preheat oven to 350°F Combine hazelnuts, flour, baking powder and sugar. Add eggs, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill greased muffin pan with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean.
Combine oil, chocolate, and sugar. Add eggs to this mixture, one at a time, and beat well. Stir in vanilla. Sift flour and baking powder and fold into egg combination. Chill dough several hours or overnight in refridgerator. Roll into balls size of walnuts, then roll in powdered sugar. Bake on greased cookie sheet 7-10 minutes at 350° oven. If you like your cookies soft and chewy, bake only 7 minutes.
Cream the margarine and sugar.Beat in the eggs one at a time. Sift the two flours and mix with the sultanas.(This will prevent the sultanas from sinking to the bottom of the cake mix). Add to the mixture and stir until smooth. Grease a 6 inch square cake tin and line with greaseproof paper.Grease this and coat with plain flour. Pour in the cake mixture and spread evenly. Line the outside of the tin with brown paper and tie with string.Put a brown paper lid on top(with holes cut in to allow steam to escape).This will prevent the cake from burning. Bake in a pre-heated oven,325deg F.,for 2.5 - 3 hours,until a skewer comes out clean.An experienced cook can listen to the cake and it will tell you when it is done(no gurgling sound). Once cooked,leave in the tin for 5 minutes before cooling on a wire rack. Cut into slices and serve.
Preheat oven to 325 degrees. Place tenderloin in baking dish sprayed with non-stick spray. Season with salt and pepper to taste. Bake 35-40 minutes or until desired doneness. When pork is done, remove from pan and keep warm. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk. Slowly whisk in white wine; stir until smooth. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed. Gradually stir in milk; bring to a simmer. Cook over medium heat until smooth and thick, stirring constantly. Add chopped sun-dried tomatoes and spinach. Continue cooking until completely heated through. Mixture will be somewhat thick. Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness. Arrange pork medallions on serving plate, top with spinach-tomato mixture. Season with salt and pepper, if desired. Sprinkle asiago cheese over the top and serve hot!
Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1 hour. Add the onions, scallions, garlic, jalapeno, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for an hour. (The mixture will still be somewhat soupy). To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.
Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles. Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball. Bake at 375 degrees for 11-13 minutes. If desired, sprinkle cheese on wraps while still warm. Serve with pasta sauce for dipping.
Preheat grill. Place quartered potatoes in a microwave-safe bowl and microwave on high for up to 5 minutes, stirring once. Let potatoes cool. Combine the sour cream, ranch dressing mix, pepper, and salt. Thread potatoes onto skewers. Brush sour cream mixture on all surfaces of the potatoes. Grill for about 5-6 minutes per side, turning and basting with more sour cream mixture as needed, until the potatoes are crispy and done.
Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes. Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture. Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped. Add the lima beans and process until they form a rough paste. Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated. Taste for seasoning, adding more salt, or lemon juice and black pepper as desired. To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.
Heat oil in a large pot. Add pork and brown well on all sides. Add onion and garlic and cook for 5 minutes to lightly brown. Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender. Serve over cooked rice with guacamole and sour cream.
Measure shortening into mixing bowl. Measure flour, sugar, baking powder, and salt into a strainer/sifter. Sift flour mixture into shortening. Add about 3/4 of the milk. Beat 300 strokes. Add egg, vanilla, and remainder of milk. Beat 150 strokes. Pour into greased cake pan. Bake at 375° F for 20 - 25 minutes. Remove and let cool before frosting.
To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate for 4 to 5 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450° F. ,for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F. ,for turkey breast meat and 180° F. ,for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving. Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts. Do NOT brine turkey if it includes? basting? liquids that contain salt. If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours. If you purchase a turkey with a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape. Serves: 10 to 12. Preparation Time: 5 hours. Recipe by Morton Salt.
Sprinkle 2-3 tablespoons cheese over one half of tortilla. Place several apple slices, barely overlapping, on top of cheese. Then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half. Repeat with remaining tortillas. Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides. Serve immediately with Cranberry Coleslaw.
Preheat oven to 375°. Spray a 9x13-inch pan with Pam. Cook rigatoni as per directions on package; drain. Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley. To assemble casserole: Spread 2 cups pasta sauce to cover bottom of pan. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls. Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture. Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese. Cover with foil and bake 60-70 minutes until bubbly. Uncover and continue cooking for another 5 minutes until cheese melts. Let stand 15 minutes before serving.