HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl,combine the first 10 ingredients. place pork chops in a large resealable plastic bag; add half the marinade. Seal bag and turn to coat; refrigerate for 4-5 hours, turning occasionally. Cover and refrigerate the rest of the marinade for basting. Drain and discard marinade. Grill pork chops, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160, basting occasionally with reserved marinade.
In alarge skillet, melt butter and saute garlic until it is browned slightly. Cook spaghetti according to the package directions, and drain. Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well. Pour into a buttered 2 quart baking dish. Cover and bake at 325 degrees until it is warm, about 15 minutes. Uncover and sprinklethe bacon over casserole.
Remove any roots or ugly spots from your rutabaga/swede; scrub well. Grate rutabaga and thoroughly washed ginger; mix well. Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly. Very slowly pour your brine over your rutabaga. Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga. Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms. Your vegetables should be complete in about five days. Refrigerate.
Boil raisins, water, brown sugar, lard, cinnamon and cloves for 3 minutes. Let stand and cool. Add baking soda dissolved in a little water. Mix in the flour and baking powder. Pour into greased and floured cake pan. Bake at 350 degrees for about 40 minutes or until cake tests done.
Fry bacon slightly. Add beef and onions. Mix ingredients. Bake in covered casserole dish 1 1/2 to 2 hours at 350 degrees.
Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat. Add flour to melted butter and mix well with whisk. Add 1/2 cup milk to saucepan and increase heat to medium-high. Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened. Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully. Add minced ham and season lightly with salt (as ham is already salty). Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across. Refrigerate mixture at least 2 hours, but overnight is best. To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger. Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate. Heat oil in a large pan over medium to medium-high heat. Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them. After all croquetas have been assembled, refrigerate them for 30 minutes before frying. Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven. I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
In a small heavy saucepan whisk together the yolks, lemon juice, and sugar. Cook over moderate heat, whisking constantly, until a candy thermometer registers 175°F, about 15 minutes, (don't boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well. Freeze in an ice cream maker.
Place ribs in 9x12 baking dish and rub with Chipotle Cinnamon Rub on both sides. Pour in juice and water but don't pour "over" meat, pour beside to cover bottom of pan to about 1 inch. Add sliced onion. Cover tightly with heavy duty foil. Cook ribs for approximately 5 hours at 200 degrees. Remove foil and drain liquid. Increase oven heat to 350 degrees. Combine Apple Butter and Barbecue Sauce. Slice apples and place on and around ribs and onions. Cover with sauce mixture. Cover with heavy duty foil. Return to oven and bake approximately 1 hour or until apples are cooked. If you prefer your apples to be more brown, remove foil for last 20 minutes of final hour of baking time.
Score the surface of the lamb, place in a shallow dish. Mix garlic. ginger, soy sauce,sesame oil, vinegar mirin and white pepper. Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F. Put lamb in a roasting pan, reserve the marinade. roast 15 minutes. Lower temp to 325F and continue roasting the lamb basting with the reserved marinade. Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving. Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.
Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined. Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.
Preheat oven to 400 degrees. Measure out half a cup of cheese and half a cup of almonds; set aside. Combine remaining ingredients, except pie shell, and mix well. Spoon this mixture into pie shell. Top with reserved cheese and almonds. Bake 30 minutes.
Preheat a well seasoned or nonstick waffle iron according to manufacturer's directions. Spray lightly with nonstick spray or brush with a little canola oil, if necessary. In a small bowl, whisk together water, egg, and oil. In a large bowl, combine flour, salt, baking powder, baking soda, powdered buttermilk, sugar, cinnamon, and cardamom if using. Pour in egg mixture and using a wooden spoon, stir to combine just enough to moisten all ingredients, pressing out any big lumps with the back of your spoon (batter will appear thin). Pour amount of batter recommended by your waffle iron instructions onto the waffle iron grids, close the lid, and cook until the waffle iron stops steaming (approx 6 minutes or so, or according to your waffle iron instructions). Bascially, when the lid opens easily without sticking, the waffle should be done. It will be very soft waffles- not as crispy as you may be used to- but cooked through in the middle. Serve topped with syrup, powderd sugar, and butter as desired.
Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !
Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes. Pour from pan and cool. In a small bowl or food processor, beat or process cheeses and pepper. Spread equal amounts of cheese mixture on each apricot half. Press a nut onto cheese. Press cheese-side down into minced parsley. Serve cheese-side up on a platter.
Saute the potatoes in hot oil until golden. Drain. Saute the onions in the butter until soft. Layer the potatoes and onions in a baking dish. Add the stock and garnish. Bake at 350 degrees for 1 hour.
Pour the milk into a plastic bag that can be sealed. Add sugar and vanilla. Shake up bag to mix ingredients. Fill a larger plastic bag with ice cubes. Place the bag containing the mixture inside the larger bag and tie a knot in the top. Shake the bag for five minutes. It is helpful to do this outside because the bag leaks. Remove small bag and ENJOY!
In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours). Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also). TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through. Remove from over and spoon tomato mixture in the center. Serve with vegetable dippers or tortilla chips.
Cream the butter and sugar together. Mix in the egg yolks. Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour. Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares. NOTE: Each 30 g of finely ground nuts equals about 1/4 cup. One ounce = about 28 grams.
Cut peppers lengthwise in strips. Cover with boiling water for 5 minutes; drain. Bring vinegar, water and sugar to a boil in a non-aluminum pan. Simmer 5 minutes. In each 1/2 pint jar, put 1 clove garlic, 1/2 tsp oil, 1/4 tsp salt, fill with peppers and pour hot syrup over, leaving the appropriate head space. Process 25 minutes at 11 pounds pressure.
HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle. STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar. BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.
Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat). Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt). Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients. Add apple juice and eggs and beat until combined, then fold in the apples. Spoon mixture into prepared cake tin. Topping: Mix yogurt and olive oil in a bowl. Combine oats, flour, sugar and grated apple. Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.
Heat the oil in a large, heavy pot over medium flame. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread cubes and toss to coat with the pan drippings. Saute until the bread cubes are golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and red pepper flakes. Bring the soup to a boil, then reduce the heat to medium-low. Simmer uncovered until the flavors blend, about 10 minutes. Season the soup to taste with salt and pepper. In a small bowl, stir together the mascarpone and sour cream until blended. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture onto each serving and serve.
Preheat the oven to 350°F. In a 13 X 9 baking pan, combine the potato flakes, sour cream and the first 1/2 cup of water. Pat the mixture firmly into the bottom of the pan. Brown the ground turkey in the oil. Add to the browned meat, the 2nd 1/2 cup water, dried onion, tomato sauce, kernel corn, salt and oregano. Spoon this mixture over the potato mixture that you earlier pressed into the baking pan. Sprinkle the diced cheese over all; bake in the preheated 350°F oven for 25-30 minute.
Arrange chicken in a baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes. In a skillet, saute mushrooms in butter for 5 minutes. Add the broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until chicken juices run clear. Top with cheese. Bake for 3-5 minutes or until cheese is melted.
Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth. Let cool, then place in a bowl and fluff with a fork. Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers. Pour over the salad, mixing well. Refrigerate salad for at least 2 hours; bring to room temperature to eat.
Preheat your oven to gas mark 6. Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft. Drain and put back into saucepan. Add 25g of parmesan and stir well covering the parsnips. Put the olive oil into a roasting tin and put into the oven for about 5 minutes. Add the parsnip and cheese mixture to the hot roasting tin and add the butter. Bake for about 45 mins turning regularly. Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft. Stir in the flour and cook for 1 minute. Add the stock stirring constantly. Bring to the boil. Add the parsnips to the soup and simmer for 10 minutes with a lid on. Add the remaining parmesan. (You can always add more if you want to afterwards). Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.
Mix cornbread as directed on package. Add in corn and cheese. *If using milk add at the end and only use enough to make the consistency like thick pancake batter. . Recommend using a 9x13 if you want it done in 20 minutes Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
FILLING: Pour pineapple into saucepan; boil rapidly for 10 minutes to reduce syrup. Blend sugar, cornstarch and salt well; stir into hot pineapple. Cook, stirring constantly until clear and thickened. Remove from heat, stir in butter and orange peel; cool. Prepare Oat Crumbles; spoon HALF into a 9 x 13 x 2 inch pan; pack down firmly. Cover evenly with pineapple mixture. Sprinkle remaining Oat Crumbles over top; press down lightly. Bake in a preheated 375°F oven 20 to 25 minutes until lightly browned. Cool before cutting. Makes about 2 1/2 dozens bars 1 1/2 x 2 inches. OAT CRUMBLES: Sift 2 cups all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 1/2 cups brown sugar (firmly packed), 2 cups uncooked quick cooking oats, and 1 cup butter; blend until crumbly. The Thatched Kitchen.
In a small pan add water and vinegar and dissolve the sugar. When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes. Don't taste it when it's warm, it horrible when it's warm. Let chill in fridge.
Mix sugar, flour, tapioca and cinnamon. Sprinkle over berries and toss to coat until well blended. Pour into premade pie crust and dot with butter. Put top crust on. Cut 3-4 slits through top crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake about 1 hour longer or until crust is light brown. Serve warm with ice cream.
Place filets on an ungreased shallow baking pan. Broil 4-6" from heat for 5-6 minutes. Combine marmalade, butter and mustard; spoon over filets. Broil 3-4 minutes longer or til fish flakes easily with a fork. *Do not turn! 4 servings.
Remove sausage from casing and cook in a large skillet with onion and green pepper til browned. Stir in spaghetti and water and bring to a boil. Reduce heat and simmer 10 minutes. Combine cooked macaroni, 1/2 cup mozzarella cheese, and all of the Parmesan cheese in the pasta pot; add the sauce mixture. Turn into a 9x13 glass baking dish and sprinkle with remaining 1/2 cup mozzarella. Bake at 350 degress for 30 minutes.
In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.). Heat oil in large skillet or wok over medium-high heat. Saute broccoli, pepper, mushrooms, and tofu for 5 minutes. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp. Serve over rice, and enjoy!
In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian Seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Preheat the oven to 220/425/Gas 7.Fry the turkey and onion in a large non-stick pan without fat,stirring until lightly browned. Stir in the tomato paste,red wine/stock and cinnamon.Season,then cover and simmer for 5 minutes. Cook the macaroni in boiling salted water until just tender,then drain.Layer with the meat mixture in a wide oven proof dish. Place the milk,margarine and flour into a saucepan and whisk over a moderate heat until thickened and smooth.Add nutmeg and season to taste. Pour the sauce evenly over the pasta and meat.Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface. Bake for 30-35 mins,or until golden and bubbling.
Sift together dry ingredients. Cut in butter, stir in milk, turn on floured board, roll 3/4" thick. Cut with 1 3/4" floured cutter. Place on buttered sheet. Brush biscuit with orange juice and sprinkle on grated rind. Bake 425 degrees F until golden brown, approximately 15 minutes.
Slice chicken breasts lenghtwise into 1" strips. Lightly toss chicken pieces with flour. Sprinkle lightly with salt& pepper. Heat the butter and oil in a large frying pan. Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through. Remove to a platter and keep warm. Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits. Combine water and cornstarch mix until smooth. Add cornstarch to the fry pan, stirring until mixed inches. Add cranberries, boil 1-2 min until thickened. Stir in green onion tops and cook 1 minute. Pour sauce over chicken and serve.
Preheat oven to 350 degrees. Melt the butter in a 9x9 pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan. If you are using frozen rhubarb put it in the oven to thaw while you mix up the batter. Sift the sugar, flour, baking powder and salt; add the soft shortening and cut it into the flour mixture. Beat the egg in a cup, stir in the vanilla and fill the cup with milk, beating all together. Pour the liquid over the flour mixture and blend until smooth. Spread the batter over the rhubarb evenly. Bake at 350 degrees for about 30-40 minutes until the cake tests done. Serve warm with a scoop of vanilla icecream. Don't turn the whole cake upside down - simply cut it in squares and flip each piece rhubarb side up when serving. Variation: If you want to make a gingerbread version, add 1/2 tsp each of cinnamon, nutmeg, ginger and 1/2 cup molasses instead of half the sugar.
Combine peaches with sugar, orange juice& nutmeg. Spoon into a 11x7 baking dish. Topping: Beat butter with sugar til fluffy. Beat in eggs one at a time. Stir in orange rind and vanilla. Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour. Spread on peaches and bake at 375 for about 50 minutes.
Mix softened cream cheese with soup. Pat excess water from thawed shrimp. Chop into small pieces. Add to cheese mixture, blend in garlic salt. Serve with veggies or crackers.
Place roast in crock pot and season with pepper. Mix rest of ingredients together and pour over roast. Cover and cook on low 6-7 hours. Remove roast to rest on platter. Turn crock pot to high. Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes. Enjoy! You can easily make additions to this: garlic, pearl onions, mushrooms etc.
In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk, and pudding mix, beating well after each addition. Cover and chill for at least 1 hour. Serve as a dip for fruit.
Mix all of the casserole ingredients together until well blended. Spread into a buttered casserole dish. Mix topping ingredients (except marshmallows) together and sprinkle over the casserole. Bake uncovered in a 350 degree oven for 35 minutes. Remove from oven. If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted. Serve.
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth). Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done. Cool; Store in refrigerator.
Cut the baguette into even size portions. Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs). Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well. In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves. Drizzle with more oil, and a little white-wine vinegar. Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!). Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string. These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!). Take them on your picnic with wine, fruit and good company! Sublime!
Preheat oven to 200. Line cookie sheet with parchment paper (easier) or spray with Pam. Boil water. Cut liver into approx 1x2x1/2 inch thick pieces. Kitchen shears work well. Drop liver into boiling water for a few minutes. Remove and place on cookie sheet with about 1/2-1 inch between the pieces. Bake for one hour. Rotate pan and bake for another hour. Remove parchment paper to wire rack and cool. Store in refrigerator or freeze. Break into smaller pieces for treats.
in a mixing bowl stir together the flour, baking powder, salt and pepper. In another bowl, beat together the egg, milk,carrots , zucchini, and onions. Add this to the dry ingredients and stir until combined. Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve immediately.