HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub the roast all over with thyme, sage and salt and pepper. Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water. To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning. If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.
Cedar Plank -- If using a cedar plank (grill or oven), make sure to soak the plank approximately 2-3 hours in water. I just use the sink, or a tupperware container works great. Just make sure the wood is submerged in the water. A couple of heavy cans or soda bottles work great. Apple Glaze -- Mix the jelly, horseradish, vinegar, and chives together and set to the side. Cedar Plank -- Remove the cedar plank from the water and dry it well. Brush the top of the plank where the salmon will be placed with 2 tablespoons of the olive oil and sprinkle with coarse salt, kosher salt works great. Salmon -- Have your guy behind the fish counter remove the skin for you, if they will. If not, run a sharp thin knife along the skin with the salmon sitting flat on the counter. It is very easy to remove. Brush the remaining 1 tablespoon of olive oil on the top of the salmon and season well with salt and pepper. Grilling -- If using a grill, medium high heat or charcoal works great as well. This can also be done in a 400 degree oven. With either method, I prefer to let the cedar plank heat up for a few minutes and get good and smoky before I add the salmon (about 5 minutes works great). Once the cedar plank is slightly smoking and hot. Add the salmon which has been brushed with olive oil, salt and pepper on the cedar plank. Then, immediately brush the apple glaze on the salmon and close the lid on the grill or continue cooking in the oven. After 5 minutes, brush more glaze on, and again after another 5 minutes. The salmon should take around 15 minutes depending on the thickness. It should be opaque, flaky, and firm to the touch. You don't want it raw in the middle but you don't want to over cook it either - you still want it moist and tender. Serve -- I like to serve mine right on the cedar plank. ENJOY! Note: Make sure to let the plank cool properly before disposing of it. Also, prep time doesn't include the time to soak the plank.
Beat Eggs. Set aside. Put yeast in warm water and dissolve according to the package's instructions. Mix the yeast with the beaten eggs. Set aside. Mix together the dry ingredients: flour, baking powder, salt, and sugar. Combine the egg/yeast mixture with the dry mixture. Mix well. Batter should be thicker than pancake batter. Put batter in a bowl and let it rise for 1 hour. Place in a warm spot and cover with a towel. Warm the oil. To test if the oil is hot enough, drop in a small amount of batter. If it sizzles the oil is ready. Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil. The zeppole do not have to be perfectly smooth and round. Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil. Cook until brown. It will rise to the top. When the zeppole rises to the top, turn over to cook the other side of it to cook evenly. Once it is brown take out and drain on paper towels. While they are still warm sprinkle with confectioner's sugar. **Makezeppole's in batches. Between batches, check the oil temperature to make sure it is still hot enough. It will cool down as you make the zeppole. **.
1. Cook Edamame as per package instructions (not required for Chickpeas). 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked). 3. Mix together all spices. 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs. 5. Coat Salmon with mixture and set aside for 30 minutes. 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking. 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle. 8. Serve with a cooling yogurt-based or citrusy side dish.
Cook orzo according to pkge. directions. Mix olive oil, lemon juice, onions, cucumbers and mustard - set aside. Drain orzo and mix in lemon jest. Cook shrimp in butter & oil and what ever spices you like - for 1-1 1/2 minute per side. Add lemon & oil mixture to the orzo - while still warm. Add cooked shrimp and almonds. Season to taste. Serve.
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.
Mix flour, baking powder, baking soda, salt and sugar in a bowl. Cut in butter using pastry cutter or use 2 knives. With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe. Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough). Roll into a 6" x 6" square. Place on ungreased baking sheet. Cut into 12 portions but do not separate. Bake at 400 F for 15 minutes or until golden brown. Serve with butter, honey, jam, or gravy.
Cream butter and sugar; add eggs and mix well. Sift dry ingredients together and add alternatively with milk to the first mixture. Add berries, taking caution not to crush them. Steam in a well-greased 2 quart mold for two hours. Serve with sweetened cream flavored with vanilla extract.
Preheat oven to 350 . combine first 7 ingredients . pour butter over corn flakes and stir together until butter is incorporated . top casserole with buttered cornflakes .bake for 45 minutes.
Preheat oven to 350. In one bowl, mix the eggs, cooking oil, mashed banana, vanilla, zucchini, and sugar. Let it set until the sugar has partly dissolved (about 15 minutes). Mix in melted chocolate (chocolate will not dissolve completely, giving the bread a slightly marbled look). In another bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and nuts. Sift the dry ingredients slowly into the wet ingredients. Stir until just mixed and pour into loaf pans coated in baking spray. Bake for approximately one hour. Makes two loaves.
Soak urad Dal in a bowl for 4-5 hours. Soak rice, fenugreek seeds and chana Dal in an other bowl for 4-5 hours. After they are soaked for 4-5 hrs wash them thoroughly and grind them along with pressed rice which has to be soaked for 5-10 minutes. After it forms a smooth paste, let it ferment for 10-12 hrs.(You can do it overnight). After it is fermented, mix well and add salt to taste. See that the consistency of the batter is not too thick or too thin. Now heat a tava and grease it. When the tava is in medium hotness take this batter and spread it into a circle on the tava. Add a little more oil to the sides of the dosa. Cook it till it attains a golden brown colour on the lower end. Now flip it and fold it into half and Place it on a plate. Your dosa is ready to eat! Eat and enjoy with your favourite chutney.!
Preheat oven to 350°F Sift together flour, baking powder and salt. Set aside. In a large bowl combine butter, egg, and sugar until well blended. Stir in syrup and flour mixture. Add nuts and spread 1/2 dough into 9 inch square pan. Mix blackberry jam with lemon rind and lemon juice. Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design. Bake for 30 minutes, or until toothpick comes out clean. Frost with caramel icing after cooling. Heat butter in saucepan until it is a light brown color. Remove from heat. Add syrup, cream and sugar to the saucepan. Mix and frost blondies.
Generously butter a 13x9-inch baking pan and set aside. Melt together 1/4 cup butter, marshmallow creme and salt in a large pan, stirring to mix. When it comes to a boil, remove from heat, and stir in rice krispies cereal and M&M's. Pour mixture into pan and spread to fill evenly. Using a large piece of waxed paper, press mixture down until it is firm. Allow to cool, then cut into squares and serve.
Preheat oven to 425 degrees. Combine 1/2 teaspoon salt, pepperand 1/4 teaspoon cinnamon, and rub over the trimmed pork tenderloins. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil, add pork and saute 4 minutes on each side. Remove pork, and reduce heat. Melt butter, and add the peeled, granny smith apples, and shallot to pan, and saute for 1 minute. Stir in maple syrup, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon, and cook 4 minutes, and stir. Return roast to pan, and roast at 425 degrees for 12 minutes or until a thermometer reaches 145 degrees. Remove pork from pan, and let stand 5 minutes. Slice pork, and serve with apples.
Butter a 9" square pan or 11 x 7 " baking dish. Heat oven to 350*. In a large bowl, combine torn bread, cranberries, orange zest, and juice. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs. Pour over the bread; stir in the sugar. Let bread soak for about 5 minutes. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch. Bake for 45 to 55 minutes or until set. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream. ENJOY!
Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated). Preheat the oven to 500°F. Brush a shallow baking dish with some of the olive oil. Place the fish in the pan and season with salt and pepper. Sprinkle the prosciutto topping over the fish and pat it on evenly. Drizzle with the remaining oil and pour the wine around the fish in the baking dish. Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness. Serve with the pan juices poured over the fish.
In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown. Add water and mussels, cover and steam until mussels open. Remove mussels and add cornstarch to thicken broth. Replace mussels in sauce. Serve over fettucine noodles with fresh parm. cheese and garlic bread.
In a small bowl, combine the cheese, balsamic vinegar, half the parsley and half the dried cranberries until well mixed. Divide the mixture between the endive leaves (about 1/2 tbs in each). Finish with a sprinkle of chopped pecans, and the remaining cranberries and parsley. Chill until ready to serve.
In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the lentils, salt, pepper, rosemary, bay leaf, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf. Stir the parsley into the soup. Serve the soup topped with the bacon. Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.
Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt& pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hour.
On one side of each slice of bread, thinly spread margarine. Place one piece of bread in cold skillet, margarine side down. Spread pimiento cheese on bread in skillet. Place other slice of bread on top of cheese, margarine side up. Turn on stove, and brown on each side for about 4 or 5 minutes or until lightly browned.
Toast bread slices under broiler for about 4 minutes on each side. Remove slices and rub with garlic cloves. Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper. Cut bread slices into small cubes and add them to a serving bowl. Next add the tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to coat. Let salad rest about 5-10 minutes before serving.
Brown ground beef until done. Then add garlic, salt, green chilies and tomato sauce. Simmer for 30 minutes. While that simmers, mix together cream cheese. sour cream and onions. Cook noodles. In a pan 9x13 that has been sprayed with a non-stick cooking spray, Layer: 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce. Bake at 350, uncovered for 30 minutes Remove from oven, cover and let sit for 10 minute. before serving.
Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches. With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes. Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes. Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.
Fold 1 strip orange peel in half crosswise without breaking and thread onto skewer. Repeat with 1 strip each lemon and lime peels. Repeat, alternating remaining peels. Push skewer through neck of clean bottle. Being careful not to break peels. A chopstick may help this process. Fill 1 empty, clean 750-ml clear bottle with a cork. with vodka. Cork and chill at least 1 week and up to three weeks before serving.
Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!). Mix chicken, salsa and cheese in a bowl. Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine. Bake at 400°F for about 5 minutes or until tortillas start to brown. Serve with additional salsa, sour cream, or guacamole for dipping. Goes well with refried beans and/or Spanish Rice.
Cut steak into 6 portions and place in crock pot. Add remaining ingredients. Cover and cook on low for 8-10 hours, or on high 4-5 hours. Remove meat and shred using a fork to pull meat into stringy pieces. Return meat to pot and stir to blend.
Champagne Fruit Punch: Substitute four 750-milliliter bottles of champagne or dry white wine for the ginger ale. Combine water and the frozen concentrates; stir to dissolve. Stir in the pineapple juice, sugar, and lime juice; stir to dissolve sugar. Chill. To serve, pour half the juice mix over ice in a punch bowl. Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water. Stir gently to mix. Garnish with oranges if desired. Repeat with remaining ingredients when needed.
Preheat oven to 350*. Line a mini muffin tray with paper liners, which makes removal easier. In a bowl, mix ingredients for the crust. Divide evenly among the lined muffin cups, and press down lightly. Set aside. In a large bowl, mix cream cheese, sugar and flour until smooth. Add sour cream and vanilla. Mix well. Add eggs, one at a time. Mix well. Carefully fill cups, and bake for 20 minutes, or until filling is firm. Allow to cool to room temperature, then chill for at least 1 hour before serving. Remove paper liners, and top with optional jams or pie filling. These are also quite delicious plain. :).
Rinse loin with cool water. Place all ingredients into crock pot. Sprinkle loin with the garlic, onion, chili powders, brown sugar and salt n pepper. Cover and cook on low for 8 - 10 hours. Meat will be very tender and this makes a thin, but nice sauce. You can add more BBQ sauce when done to thicken sauce if desired.
In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, garlic, sugar, and salt and pepper. Combine well. Add in the juice. Cover and refrigerate for 3-4 hours before serving. Serve with fresh tortilla chips.
WHISK 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 minute Stir in 1 cup COOL WHIP. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches. MIX remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert. FREEZE 4 hours or until firm. Top with nuts before serving.
Prepare Pork for Slow Cooking (1 day): Combine marinade ingredients. Stab the pork all over to allow for better marinade penetration. Marinade pork for 12-24 hours. Remove from marinade and bring to room temperature (reserve marinade for later). Heat large skillet with a small amount of olive oil until smoking hot. Sear pork on all sides in skillet. Leave the pan alone and keep it for cooking onions later. Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.). Loosely tent pan with foil. Slow Cook Pork (preferably use Traeger pellet grill): Place in 300 degree oven (or preferably Traeger pellet grill). Cook for 2 hours tented. Reduce heat to 250. Cook for 1 more hour uncovered, basting every 20 minutes with marinade. Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade. Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle. Remove pork, cover with foil and let sit for 30 minutes. Pull the pork apart into medium sized chunks with claws. Aioli (prepare while cooking pork and refrigerate): Soak white bread in vinegar. Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil. Whip on medium setting until thoroughly blended. Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency. Place in refrigerator. Caramelize Onions (Prepare while letting the pork rest): Cut onion into thick slices (about 1/2 inch wide). Heat pan used for searing pork over Medium/low heat adding a little olive oil. Add onion to pan. Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt. Prepare the sandwich: The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess. Cut roll and LIGHTLY toast inside. Spread Aioli generously on inside. Add some cilantro, a branch of romaine, a few jalapenos, some caramelized onions, and stuff with pork. Finally, eat the best sandwich ever.
Wash the rice well and soak in plenty of cold water for 1 hour. Combine the spices to make the spice mix. Slice the tofu into long strips(about the size of french fries). Lay about half of them out in a layer (I do it in a rectangle tupperware container so that I can put the lid on and shake it all up) and sprinkle 1 tsp of the spice mix over it. Lay the remaining tofu on top and sprinkle another teaspoon of the spice mix. Drizzle the 2 tbsp olive oil over the top, put the lid on and shake it all up (you can also just mix it in a bowl and mix it around every now and then). Leave to marinate for at least 20 minutes, preferably 30 minutes. Place a large non stick pan over a medium heat and add 3 tbsp vegetable oil. Add the onions and the carrots and fry for 3-4 minutes, or until the carrots are slightly tender, but not quite cooked yet. Add the brown sugar and the raisins. Cover with a lid and cook over a low heat for another 2-3 minutes, or until the carrots are just cooked. Remove the carrots & raisins from the pan and set aside. Add the tofu and all of the spice/oil marinade to the pan. Fry over a medium heat until the tofu is browned on both sides. Remove from pan and set aside. Drain the rice and rinse well. Bring a large pot of water to the boil. Add the drained rice to the boiling water. Bring back to the boil and cook for 8-10 minutes, or until the rice is only just cooked. Drain. Heat the remaining vegetable oil in the wok and add the remaining palau spice mix. Fry for 1 minute, the spices should become very fragrant, but careful not to burn them. Add the rice to the pan and stir well so that the spices are mixed through. Add the hot vegetable stock and the carrots and raisins. Cover and simmer over a low heat for 5 minutes. Remove from heat and stir through the chopped nuts. Top with the fried tofu and serve.
for broth - place stock, ginger, star anise and zest in saucepan. Bring to boil, set aside for 20 minutes for flavours to infuse. Cut salmon into 4 portions. Season with salt and pepper. Dust with five spice powder to coat. Heat a little oil in fry pan. Add salmon skin side up, cook 3 - 4 minutes to brown. Turn over and cook 2 minutes more. Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain. Strain broth, reheat, add soy sauce. Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.
Preheat oven to 400°F. Grease several baking sheets. Sift together flour, baking soda, and salt; Set aside. Using an electric mixer in a large bowl, cream the butter and sugar until fluffy. Beat in egg, vanilla and almond extracts. Add the flour mixture and beat until smooth; blend in milk. Drop by teaspoonful- about 3 inches apart- onto baking sheets. Flatten with bottom of a glass that has been dipped in colored sugar crystals. Bake for 10 minutes or until edges are lightly browned. Cool on racks.
Mix together the flour, eggs, salt and water. Knead dough until smooth. Let rest, covered, about 19 minutes. Roll thin. Roll up as for a jelly roll, or cut into strips. (Cut as narrow as possible or into SMALL squares). Dry noodles then cook the same as you would regular noodles.
Place frozen meatballs in bottom of round casserole. Sprinkle frozen spinach on top of meatballs. Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl. Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done. Stir halfway through cooking and take off lid to thicken sauce. Serve over rice or egg noodles. Add extra sourcream after cooking if you like a stroganoffy sauce.