HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used. Serve with sliced bananas, butter, and maple syrup. **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.
Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover. Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture. Add the pepper, soy sauce, fish sauce, and oil and continue to blend. Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants. Remove, allow to sit for a few minutes, and then enjoy!
Slice the potatoes thickly and boil in salted water. Once cooked, drain and mash. Slice the cabbage and steam or boil gently in salted water, do not over cook! Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.
Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container. Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger. Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy! The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.
In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat. Add ground beef mixture to a 5-quart or large slow cooker. Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well. Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours. To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions. Don't forget to remove the bay leaf. Enjoy!
Slice baguette and put into large bowl. Bring milk and cream to boil. In medium bowl mix eggs, egg yolks and sugar, vanilla and cinnamon. Pour hot milk mixture over the egg mixture whisking well. Pour over sliced baguette and let it soaked for few minutes. Peel and coarsely shred apples or slice them thinly if you prefer. Butter a 10-inch baking dish. Put half bread mixture on the bottom add apples, raisins and cover with rest of the soaked bread. Pour remaining soaking milk over. Sprinkle with granulated sugar if you like. Bake in oven at 375°F for about 1 hour until nice and golden brown.
Combine first 5 ingredients into a large pot or container. Tie cloves and cinnamon into cheesecloth and add to wine mixture. Cover and chill for at least 6 hours, stirring occasionally. Remove and dispose of spice bag. Can be served hot or cold with an orange slice, if desired.
Mix all the ingredients together in a small bowl and it is ready to serve. The more garlic you use the sharper the sauce gets. If you make a larger quantity I would advise you to use fresh parsley (this also helps against the inevitable garlic breath).
In a large non stick skillet saute onions until they soften. Add peppers and seasonings and saute until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy. Serve with tortilla chips and sour cream. As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.
In a large non-stick frying pan, add olive oil and heat to medium high. In a bowl, add the eggs, salt and pepper and beat for a couple of minutes. Add the green onions and pepper paste to the eggs and stir until combined. Once the pan is hot, add the egg mixture and cook on medium heat until almost set and bottom has some colour. I like to run the spatula under the omelet as it cooks to prevent sticking. Slide the omelet onto a plate. Hold the pan over the plate then flip them both so that the uncooked side of the omelet is now on the bottom. Cook for several minutes. Serve with unpeeled potatoes boiled with garlic cloves, salt and hot pepper flakes.
For Marinade: In big bowl mix in 2/4 cup of olive oil, lemon pepper, salt, cayenne. Add zest of 1 orange and 1 lime. Add the juice of 1 orange and lime. Add Chicken Breasts, mix around, and cover in fridge for 2 hours. For Peach Habanero Sauce: In blender/food processor place 1 Peach cut up into small pieces, Honey, 1/4 cup Olive oil and whole Habanero (depending on how spicy you want it) Puree the mixture. Preheat oven to 375. Take Chicken out of marinade (save marinade) and place in a pan on stove over Medium High heat with 1 tbsp butter (butter first til melted then chicken) Cover, flipping every 2 mins for 8 minutes In glass casserole pan place 1 tbsp butter separated into tiny pieces randomly in pan. Place Chicken in Pan, pour remaining marinade over. Add Peach Habanero sauce over chicken (again depending on how spicy you want it) and Remaining Peach pieces. Bake in oven for 30 to 45 mins (until inside of chicken is 165 degrees).
Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results. Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices. Pork is now ready to serve. Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.
Chop cabbage and onions fine. Add vinegar and boil for. 10 minutes. Add sugar, and salt. Mix seasonings with flour. adding enough water to make a paste. Stir paste into. boiling pickles and boil for 20 minute Bottle and seal while hot. **Mom was not sure how many jars this made so I had to GUESS -- I said maybe 6 jars if anyone tries them maybe lt me know how many it makes.
Place cheddar, Swiss, and cream cheese, sour cream, Worcestershire sauce, paprika, black pepper, and garlic salt in a medium bowl. Place in a food processor and pulse until well blended. In bowl, place nuts and chives, if using. Stir to mix. Shape mixture into a ball, roll in the chopped nuts and chives(if using). Wrap in waxed paper or plastic wrap and refrigerate until serving time. Serve with raw vegetables or crackers.
Preheat the oven to 375 degrees. Place the chicken in a greased baking dish. Coat the chicken in mayonnaise and sprinkle the seasonings over the chicken. With the chicken skin side up, drizzle the hoisin and soy sauce over the chicken. You may use any amount you wish depending on your taste. Place the chicken in the oven and bake uncovered for 45-55 minutes. The chicken should be at an internal temperature of 180 degrees. Serve this with rice and a salad or any side dish you enjoy.
Add the flour to the pan drippings and stir until smooth. Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick. Adjust the consistency with the broth, if necessary. Add salt and pepper to taste.
Combine warm water and yeast in a measuring cup and set aside. In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt. Slowly add yeast mixture and stir gently until dough forms a ball. Add oil to a plastic container or ziploc bag, swirling to coat all sides. Put dough into container or bag and refrigerate for at least 4 hours. Remove dough from refrigerator. Roll dough out onto oiled work surface into a 12"x16" rectangle. In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough. Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls). Lightly grease two 9" round cake pans. Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted. Stir to combine, then pour half into each pan. Sprinkle 1/2 cup chopped pecans over glaze in each pan. Place 1 roll in center of each pan, then surround with seven other pieces. Cover pans and refrigerate overnight. Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time. Preheat oven to 375°F. Bake for 15-20 minutes or until tops of rolls are lightly golden. Invert each pan onto a serving plate and serve!
Combine all but chops in a baking dish Add chops to marinade, cover and refrigerate overnight, turining once to "marry" the flavors. Remove chops from marinade and grill for about 10 minutes per side or until done. Discard excess marinade.
Chop pecans and set aside. Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Peel and dice sweet potato and set aside. Prepare celery, onion and mushrooms and set aside. Slice scallions and set aside. Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside. While quinoa is cooking, steam sweet potato until done but still firm. Set aside. While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking. Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally. Add quinoa, sweet potato, scallions and pecans. Combine and heat through.
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; saute 2 minutes. Spoon onto a platter; sprinkle with nuts.
FOR THE BREAD: Beat together first 6 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not over-mix. Divide batter between 4 greased and lightly floured mini-loaf foil pans (6x3x2 inches), place pans on a cookie sheet, and bake in a 325°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle top with Chocolate Glaze (optional, but very good, indeed). Yields 4 mini-loaves. You can make this into 12 muffins (2 1/2 x 1 1/4 inches) Or 2 (8x4-inch loaf pans), Or 1 (9x5-inch loaf pan. Adjust cooking time and check with a cake tester, inserted in center, until it comes out clean. For the chocolate Glaze: Stir together chocolate and melted butter until well blended. Easiest & Best! Coffee Cakes and Quick Breads.
Heat oven to 400°F In large saucepan over medium heat, bring pineapple, sugar, soy sauce, water, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes. Rinse salmon steaks and pat dry. In baking dish, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon. Bake 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist. Serve over steamed rice; sprinkle with parsley. Nutritional Information Per Serving: Calories 383; Total fat 18g; Cholesterol 100mg; Sodium 721mg; Carbohydrate 16g; Fiber 0g; Protein 35g; Potassium 661mg; Vitamin C 10mg.
Take each piece of celery and spread one tablespoon of cheese whiz over it. Stick 4 raisins on each celery.
Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside. In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes. On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.
Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended. Add buttermilk and vanilla, beating well. Stir in preserves and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in a pan on a wire rack 10 minutes. Remove from pan and place on a serving plate. Pour buttermilk glaze over cake while both are still warm. For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, stir in vanilla. Cool slightly. Yield: 1/2 cups.
Let ice cream soften for a few minutes without melting. Scoop into pie crust. Wrap and freeze until ready to serve. Serve slices with warmed hot fudge sauce.
Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt). In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side). Transfer to a plate. Reduce heat to med-high; add remaining butter to skillet. Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown. Add in the garlic (if using) and cook for 2 minutes. Add flour and cook stirring for 1 minute. Gradually stir in beef stock, cream and horseradish. Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened. Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness. Let steak rest for 5 minutes. Season sauce with more salt and pepper to taste. Slice steak thinly across the grain, and serve with the sauce.
Cheese Dip: In a sauce pan, mix all ingredients together. Stir on low heat till fully melted. Turn off heat and let dip sit 1 hour to thicken. Beans: In a microwave dish, mix beans, butter, and garlic salt. Microwave till warm and mix well. Nachos: On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning. Bake on 350 degrees for 15 minutes. Serve with salsa or avacodo dip.
Heat oven to 375° F with rack in lower third. Line a baking sheet with parchment paper. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside. In a bowl, mix together the cheese, 1 egg, 1/4 tsp salt and pepper. Roll pastry on a floured surface into an 11" x 11" square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1-inch border of pastry. Add mushrooms, egg mixture and another layer of ham. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a wire rack and cool 10 to 15 minutes. Serve warm or at room temperature.
Bring the water to a rolling boil - not a simmer. Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop. Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly. BOIL - not simmer - the eggs for 6 minutes. Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference. Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water. Crack and peel shells, they will slip right off, the whites are tender so be gentle! Chill and use as desired. To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added. HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.
Cook the pasta in a large pot of boiling water until tender. Meanwhile, in a large frying pan, heat the oil over medium heat. Add the pancetta and cook until lightly browned, for 3-4 minutes. In a large bowl, beat the eggs with the cream until blended. Stir in half a cup of parmigiano cheese and pepper. Drain the pasta and pour into the bowl with the egg and cream mixture. Toss together. Add the pancetta and drippings and toss again to coat well. Serve immediately.
Make a smoothie by blending watermelon with the strawberries, lime juice, ice, and sugar. Or juice small amount and add a splash to lemonade.
Combine the salt, garlic powder, pepper, paprika, and poultry seasoning in a small bowl. Rub about half of the seasoning into each pork chop. (Reserve the remaining seasoning for the gravy.) Spread 1/4 cup of the flour in a shallow dish. Dredge each pork chop in the flour. Heat oil in a heavy skillet over medium-high heat. Add pork chops and cook until they are well browned, about 3 minutes per side. Transfer the pork chops to a paper towel-lined plate to drain. Add the onion to the skillet (don't pour off any drippings). Cook until the onion is softened and beginning to brown, about 7-8 minutes. Add the remaining 1/4 cup flour and cook, whisking constantly until the mixture is thickened and golden brown. Add the chicken broth and whisk until smooth. Stir in the remaining seasoning. Bring the mixture to a boil over medium-high heat. Return the pork chops to the skillet and add the rosemary. Reduce heat to a simmer, cover, and cook until the pork is tender, about 1 hour.
In a 3 quart microwavable bowl, stir together sugar, salt and milk until well blended. Microwave at high for 5 minutes until boiling hard and tripled in volume. (It will go back to normal volume when you remove it from the microwave.) Add chocolate and stir until melted. Stir in butter and vanilla. Pour into canning jar (or something similar). Store in refrigerator; should last at least a month.
Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder. Drain if too juicy. Chill and serve.
Preheat oven to 375°F. Grease baking sheet. Stir all dry ingredients together. Add the milk and margarine and stir until mixed - dough will be sticky! Turn onto well-floured counter and knead 7 times. Roll dough to desired thickness (1" for biscuits or 1/2" for pot pie tops). Cut biscuits and place on baking sheet. Whisk egg and brush it onto the tops and sides of biscuits. If desired - top with grated cheddar cheese (I prefer them plain - hubby likes cheese). Bake for approximately 20-25 minutes or until golden brown and done.
Place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths. Heat oven to 400°. Combine ranch dressing and melted butter in a bowl. Combine the paprika, white pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes. Pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that. Bake on middle rach of oven for 20 minutes, or until golden brown.
Mix margarine and syrup together very gently. Mix the dry ingredients pour on the margarine mixture and mix well. Spread evenly in a greased Swiss roll tin and press down firmly. Bake in a moderately hot oven 190c for about 20 minutes. Cut into fingers while warm.
Spray your crock pot with nonstick cooking spray. Add all ingredients to crock pot; mix well. Cover and cook on low for about 4-6 hours, or 1 hour on high, then about 2 hours on low. Stir halfway through cooking time. Stir again before serving.
Pre-heat oven to 175°C degrees (heat and timing are basing it on convection oven). Mix together the chopped figs, almonds. and cinnamon. You can use a 20x30 cm pan, brush some butter on the bottom and sides of pan to prevent sticking. Lay down a sheet of phyllo dough and brush with butter and water mixture (use the 60 ml water only if like soft baklava), repeat until you have layered 8 sheets. Sprinkle some of the fig and almond mixture over layers of dough. Repeat both steps until you run out of ingredients. Cover with 2 layers of dough. Cut into desired shapes (yes you are cutting before you bake). Bake for about 40 to 50 minutes, until top is nicely browned. When baklava is done, remove pan from the oven, place on a cooling rack, and cool for 2 hours. Make the sauce by boiling 1/2 cup water and adding 1/2 cup sugar, stir until sugar is dissolved, add honey, and vanilla or orange peel. Pour the hot syrup evenly over the top of the baklava (remove the orange peel before), allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving.