HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the tenderloin into 3 or 4 sections. In a non-stick stew pan or dutch oven, heat oil and brown onions on medium heat for approximately 15 minutes. Brown the pork in the onions for 5 minutes and add salt & pepper. Add wine; cover with a lid and let simmer for 30 minutes; turning from time to time. Serve with Dauphine Potatoes.
Step 1: Marinated salmon with salt, fish sauce, horsin sauce, five spice, lemon juice, black pepper,turmeric powder sesame oil into a medium bowl. Chill in fridge up to 1 hour. Step 2: Heat a pan with oil and place shallot. Cook until shallot get brown then add salmon on. Cook at medium high heat about 5 minutes then add dill and green onion. Cook another 3 minutes or until salmon done. Step 3: Place salmon in a plate and garnish with grind peanut. Serve pipping hot. Serve with white rice or brown rice! Serve 2.
Preheat oven to 350 degrees F. Stir together whole wheat flour and soy flour, sesame seeds, and salt. Add oil and blend in well, then add enough water to make the dough soft enough to roll out very easily into a thin sheet. Gather the dough into a ball, then roll out to 1/8 inch thick. Cut in cracker shapes or sticks and put on an unoiled baking sheet. Bake until the crackers are crisp and golden.
Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth. Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter. Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks. Bake at 350 degrees for 35 minutes or until top is dry.
In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour. Preheat the broiler. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. Mix the hominy into the pot and continue cooking 1 hour. Serve with condiments as listed under ingredients. Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".
combine 3 tbsp of honey, 3 tbsp of honey mustard, 3 tbsp of oil, 1 tbsp of sugar, 1 tsp of garlic, and 1 tsp of balsamic vinegar. put shrimp in plastic bag, and add the above mixture. marinate for at least 20 minutes. heat heavy cream on low-medium. when cream starts to boil, slowly add parmesan cheese and mix until all cheese is melted into the cream. add 1 tsp of black pepper, 1 tbsp of sugar, 1 tbsp of honey, and 2 tsp of minced garlic. keep sauce heated but prevent from boiling. bring a bowl of water to a boil to cook pasta. combine 3 tbsp of honey, 3 tbsp of honey mustard, 1 tbsp of black pepper, 1 tbsp of hoisin/bbq sauce in a small bowl. preheat oven to 450 degrees and arrange shrimp on a cookie sheet. drizzle mixture over shrimp. bake shrimp for 5-12 minutes, checking every three. boil angel hair pasta for 4 minutes. remove shrimp from oven when finished cooking, and drain pasta. add pasta to a serving bowl, and drizzle alfredo over the top. toss pasta until lightly covered with alfredo sauce. add shrimp and toss.
Position rack in lower third of oven, preheat to 450°F. Combine oil, chili, cumin and salt in medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20-25 minutes. Toss the carrots with cilantro and lime juice. Serve immediately.
Preheat oven to 350°. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl. Set mixture aside. Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes). Add egg; continue beating until well mixed. Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water. Beating after each addition only until blended. Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl. Carefully, pour over top of batter. Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean. Serve warm, with ice cream if desired.
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan. Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil. Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings. Farm Journal's Best Ever Recipes.
Preheat oven to 200°C Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan. Place lemon wedges over chicken and potatoes. Sprinkle with rosemary. Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.
Preheat oven to 180°C. Grease and line a 20cm x 10 cm loaf pan with baking paper. Whisk Carnation Light & Creamy Cooking Milk, sugar and eggs together in a medium bowl. Fold in bananas, oats and flour. Spoon mixture into prepared pan. Bale 1 hour or until a skewer inserted into the centre comes out clean. Serve warm or cooled with margarine or butter if desired.
Preheat oven to 350 F degrees. Mix first four ingredients. Stir in lobster, s&p. Pour into pie shell. Melt butter and add bread crumbs. Stir. Sprinkle over crab mixture. Sprinkle w/ a few dashes of paprika. Bake 40-45 minutes. Let rest 10 minutes or so before serving. Serve with a green salad or steamed asparagus with rosemary butter.
1.	Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top. 2.	When rice starts cooking, heat the olive oil to 300&#778; in a large skillet. 3.	Add the chopped onion to the skillet, and saute until transparent. 4.	Brown the ground lamb with and in the same pan as the onion. 5.	Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy. 6.	While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish. 7.	Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160&#778; until the rice is finished. 8.	Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer. 9.	When the pilaf reaches the desired serving consistency, serve.
Preheat oven to 400 degrees. Mix flour and flakes with the other dry ingredients. In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients. Pour into greased muffins tins. Bake for 20-25 minutes. NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.
Preheat your oven to 375 degrees. Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan. Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors. Bake covered with aluminum foil for 20 minutes. During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done. Serve while hot with tortilla chips, fresh veggies, or Italian bread.
In bowl, toss strawberries with sugar. Cover and set aside. In mixer bowl, beat cheese, milk, lemon juice and sugar until smooth, fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8 to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.
Generously grease two loaf pans; set aside. In mixing bowl, whisk water and yeast, let rest 2-3 minutes. Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour. Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes. Turn out dough on lightly floured table, punch down gently. Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll. Cut each roll into THICK slices, then in half again (odd shaped chunks of dough). Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt. Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy). Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes. Cool in pan 10 minutes, then remove and serve.
Top each apricot with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.
Mix all ingredients except tomato sauce and shape into meatballs. Put in open pan and pour tomato sauce over them. Bake 1 hour at 350°, basting frequently.
Heat oven to 425 degrees. Put flour, baking powder, sugar and salt into a food processor or into a large bowl. Pulse or stir to mix. Drop diced butter and shortening randomly over the flour mixture. Pulse or use two knives to cut the butter and shortening into the flours until the mixture resembles coarse crumbs. Stir in herbs. Sprinkle the milk over the mixture. Pulse or stir until the mixture barely gathers into a ball. Transfer to a piece of floured wax paper; gather into a ball. Cover with a second piece of floured wax paper; gently roll or press into an even 1/2-inch thick circle. Use a floured 3-inch round biscuit cutter or drinking glass to cut into circles. Place the circles on a parchment-lined baking sheet. Very gently gather up the scraps; roll into a 1/2-inch thick piece and cut more biscuits. Brush the tops with milk; bake until tops are golden, 12-15 minutes. Crumble chorizo sausage into a cast-iron pan or nonstick skillet. Add onion. Cook until nicely browned, about 10 minutes. Transfer sausage and onion with a slotted spoon to a plate. Drain off all but 2 tablespoons of the pan drippings. Mix 1/2 cup of the milk and the flour in a small bowl until smooth. Stir into pan drippings; stir in remaining milk. Cook, stirring, over medium heat until smooth and thickened, about 5 minutes. Stir in sausage, diced red pepper, salt and black pepper to taste. Heat to warm through, 1-2 minutes. Serve over biscuits; sprinkle generously with cilantro.
Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft. Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew. To make Chicken stew: Fry Chicken in hot oil in a heavy saute pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender. Pour Chicken stew over plantains.
In a bowl, whisk together the minced chipotles, honey and garlic; whisk in the oil. Season the steak all over with salt, then massage in the chipotle mixture evenly over the entire steak; let marinate at least 1 hour at room temperature, or up to overnight, refrigerated (bring to room temperature before grilling). Preheat grill; brush off any bits of garlic or chile from the meat and grill, covered, until the steak is a bit charred on the outside and done to your taste on the inside, 4 to 5 minutes per side for medium-rare. Let meat rest for 5 minutes or so, before slicing across the grain. Garnish with cilantro and serve with lime wedges.
Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; saute 3 minutes. Add dried porcini; saute until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl. Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyere, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours. Preheat oven to 350°F Sprinkle remaining Gruyere and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegetables under cover without browning them. Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or whirl in a blender. Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve garnished with croutons.
Peel eggs and cut in half lengthwise. Scoop out yolks carefully and put in a small bowl and mash. Add the rest of the ingredients except paprika. Place egg whites on a plate. Stuff with filling and sprinkle with paprika.
Preheat oven to 375 degrees. Prepare muffin mix as directed on package, including adding the blueberries. Pour half of the batter into a greased 9 x 5-inch loaf pan. To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. Spread the cream cheese filling over the layer of muffin batter in the pan. Pour the remaining batter on top of the filling. To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon. Sprinkle streusel topping over the top of the batter. Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean. Cool, then refrigerate before serving.
Prepare pasta dinner mixes according to package directions. Stir in the tuna and Italian seasoning. Transfer to a large serving bowl; cover and let stand for 5 minutes to thicken. Toss cracker crumbs and butter; sprinkle over the top.
Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes. Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.). Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.). At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown. *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.
Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat. Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic. Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally. Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
Finely chop cherries. In a large stainless or enamel pot add cherries, liqueur and lemon juice. Bring to a boil stirring frequently. Add sugar stirring until dissolved. Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly. Remove from heat and skim. Ladle into clean hot jars leaving 1/4 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine; cool. Transfer to a tall mason jar or glass. Dip into jar or pour topping over frozen treats. Note: Once the chocolate cools completely it become firm. You can either put it in a hot water bath to re-liquify or put it in the microwave for about 15 seconds at a time, stirring in between.
Heat the water and milk with the butter until it reaches 110*. Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough. Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes. Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*. Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.
Make a syrup from water and sugar.When cold has the consistency of honey . Honey of corn syrup might work as well,but I haven't tried it myself. Start adding the powdered milk and stir using a spoon,later use your hands to work with it.If the paste is too soft and sticky add more powdered milk,if too hard add more syrup or a few drops of water. Add food coloring if desired. Wrap it in foil while you work with the paste. To make the roses wrap a little cone around the top of a toothpick.For the petal make small balls and flatten them with the back of a teaspoon.Let them dry a little bit before adding to the rose. Wrap the petals around the cone and when ready let the rose dry for a few hours.
Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl. In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender. Add garlic, thyme, potatoes, clams, clam juice and cooked bacon. Simmer until potatoes are tender, about 15-20 minutes. In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine. Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked. Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve. It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day. This freezes well, but is better fresh!
In large skillet over med heat, melt 1 1/2 tbsp butter and saute tenderloin, onion and mushrooms until onion is soft and transparent. In separate small saucepan over med heat, melt remaining 1 1/2 tbsp butter; blend in flour and stir until smooth. Gradually whisk in beef broth and dijon mustard until smooth. Pour broth mixture over tenderloin. Reduce heat to low,cover and simmer for 20 minutes or until beef is very tender. Stir in sour cream and allow to bubble, but do not boil. Serve over cooked noodles.
Put all ingredients in a blender and process until smooth. You can tailor this recipe to suit your tastes by:. - using your choice of milk: low fat or whole milk; soy, almond or rice milk. - using your choice of protein powder: whey, soy, or rice.
Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl. Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.
Bring a large pot of salted water to a boil. Add fresh ravioli and cook for about 4 minutes or until the float to the top. Remove ravioli from water with large slotted spoon or spider, and place in a large platter. Cover with foil to keep warm while you prepare the sauce. In a small saute pan, melt the stick of butter over low heat. When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds. Remove butter sauce from the heat and grate in the nutmeg. Pour butter sauce over the ravioli. Sprinkle with grated cheese and toasted hazel nuts (if using). Grate the amaretti cookies over the dish and serve immediately.
In a bowl, mix yogurt, green onions, mint, cumin, salt and 1/8 teaspoon of pepper. Pour half the sauce in a bowl and set aside. Add cucumber to the remaining sauce and stir. Set aside. Sprinkle the chicken breasts with remaining pepper. Set the barbecue to medium heat. Put the chicken breasts on an oiled grill of the barbecue and cook, without closing the cover, 12 to 15 minutes or until it's not pink inside. (flip them and brush with the sauce without cucumber at mid-cooking; discard remaining of this sauce). Serve with the sauce with cucumber.
Combine the frozen lemonade concentrate with cold water, mixing well. Steep lavender in boiling water for 10 minutes; strain lavender blossoms from boiling water and discard. Combine remaining lavender concentrate with prepared lemonade. Chill well; garnish with a mint or lemon balm sprig.