HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a heavy nonstick skillet over medium high heat. Lightly flour chops and saute 2-3 minutes until browned on both sides. Transfer pork chops to a platter. Add mushrooms and thyme to pan and saute 1 minute. Return pork chops to skillet, add beer and bring to a boil. Cover and simmer 10-15 minutes until pork is just cooked throughout.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or tolling pin. Dredge chicken in breadcrumbs. Spoon 1 Tbs cheese onto each piece of chicken; fold chicken in half Place folded breast halves in a 8" square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered at 400F for 25 minutes or until chicken is done. Combine spinach and basil in a bowl, drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.
Cook the pasta according to package directions, adding the peas for the last 30 seconds of cooking. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add the ham, and cook, stirring, until golden brown, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the oregano, and cook, stirring, for 1 minute, until fragrant. Add the broth, stir in the mustard, and bring to a simmer. Add the cooked pasta and peas, and simmer 1 minute to heat through. Remove from heat, season to taste with salt and pepper, and top with freshly grated parmesan cheese and serve.
Drop garlic cloves in boiling water for 5 minutes. Peel, then finely chop and soak garlic in honey for 20 minutes. While garlic soaks, cream butter, sugar, eggs and vanilla. In another bowl, combine flour, baking soda and salt, then add to creamed mixture. Preheat oven to 375 degrees. Stir butterscotch chips and nuts into batter. Drain garlic and discard honey. Add garlic to batter and blend well. Drop dough by heaping Tablespoons onto ungreased baking sheets about 2 inches apart. Bake until lightly browned, about 8 - 10 minutes. Remove from pan and cool on racks.
Place the ingredients into the pan in the order recommended by your bread machine. Program the machine for "dough cycle". Check dough about 10 minutes before the end of the 2nd kneading cycle. It should be a smooth, sticky ball. Adjust if needed with more flour or water. When the machine has completed its cycle, transfer the dough to a lightly floured work surface. Roll or pat it into a large rectangle, about 17x12 inches. Transfer the dough onto a large, lightly greased cookie sheet. Let it rest 10 minutes then pat it back to its original shape if it has shrunk. Cover with a towel and let rise for about forty minutes or till puffy. Sprinkle the salt & herbs over the bread. Press into the dough at intervals with your fingers& sprinkle with the olive oil. Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown. Remove from the oven & cool on a wire rack.
Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump. With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely. Pour tomato-soaking water into the processor and blend well. Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using. Process until the dressing is creamy. Taste and add another tablespoon vinegar if needed. Pour into a jar, cover and refrigerate until ready to use.
GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.
Combine first five ingredients mixing well. (This can be done well in advance.). Spread mixture on toast and top with bacon.
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta. Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes. Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.
Grease 13x9-inch pan. In a large bowl, dissolve yeast from hot roll mix in warm water. Stir in half of flour from hot roll mix and remaining ingredients; beat 2 minutes at medium speed. Stir in remaining flour from hot roll mix; beat well. Cover loolely with plastic wrap and cloth until light and doubled in size, about 45 minutes. Stir down dough; spread in prepared pan. Cover; let rise in warm place until light and doubled in size, about 45 minutes. Heat oven to 375*. Make small pockets in dough by pressing lightly with floured fingertip. Sprinkle brown sugar-cinnamin mixture over dough. Drizzle with melted margarine; sprinkle with nuts. Bake at 375* for 15 to 20 minutes or until golden brown.
In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade. Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper. Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute. Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more. Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.
Blend dry ingredients, rub in shortening. Add warm water (40°C, 105°F), mix until smooth. Cover with moist cloth, stand in warm place 30 - 40 minutes. Knock down, knead lightly. Cut to size required, cover with moist cloth, stand for 10 minutes. Knead well, mould to the required shape. Place in greased tin or on greased tray. Cover wtih a damp cloth and let the bread rise in a draft-free place until 2 - 3 times its original size. Brush lightly with milk, beated egg or shortening. Bake in oven (230°C, 450°F) until loaf sounds hollow when tapped. NORMAL BAKING TIMES: White bread 25-30 minutes. Usually, at 25 minutes, I take the bread out of the tins and return the bread to the oven for a further 5 minutes This browns the bread nicely, all over.
GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Serve with fresh vegetables or pita crisps.
Preheat oven to 350 degrees. Cut squash into half; remove seeds and fibers. Pare squash and cut into 1/2" slices. Arrange squash in 7x13 baking dish and then place apple over squash. Mix brown sugar, butter, flour, salt and mace. Top squash and apple with sugar mixture. Cover with aluminum foil and bake until squash is tender, 50-60 minutes.
Mix the sugar, flour and shortening until lumpy. Do not mix until creamy. Reserve 1 cup to use as topping. Dissolve the baking soda in the hot coffee and add to the flour mixture. Add the egg and vanilla. Spread in a 9"x12"x2" pan (please note that this is a thin batter) and sprinkle on the reserved topping. Bake at 325°F degrees for approximately 30 minutes. Sprinkle with powdered sugar before serving.
Slice smoked sausage on the diagonal into 1/2 inch thick slices. Brown over medium heat in large saucepan or dutch oven. Add onions and garlic and saute until onions are transparent. Add potatoes and green beans. Add water until all ingredients are covered. Reduce heat to a simmer for at least 1/2 hour, adding more water if necessary. The longer it cooks the better it tastes. Season to taste with salt and pepper. Serve in bowls with garlic bread.
Place meat in large bowl. Add all ingredients except butter. Mix thoroughly then let stand for 15 minutes to let flour absorb the liquid. Heat butter in skillet. Dip tablespoon in butter in skillet and shape meat. Fry over fairly low heat so meat doesn't brown before it is thoroughly cooked.
Combine orange juice& cornstarch and set aside. Saute meat over medium high heat until cooked. Drain off excess fat, remove and set aside. Add sesame oil to skillet, stir fry ginger, garlic and orange peel briefly. Add green onion and stir fry 1 minute. Return meat to skillet, add hoisin and stir until blended. Add orange juice mixture and stir until thickened (about 1 minute). Can serve over rice or couscous or"fusion" it as I do.
In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours. Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate. Serve soup with cheese.
Sprinkle salmon with salt and let sit for 30 minute. Grill or fry the salmon until the edges are a little bit burned. When cool, flake salmon into small pieces and set aside. Cut nori into 8 equally sized, rectangular strips. Put warm rice in a bowl and combine with salmon and sesame seeds. Put a pinch of salt on your hands and take a 1/2 cup ball of rice. Form the rice into either a round or triangular shape br pressing lightly with both of your palms. Wrap a strip of nori around each rice ball.
Blend sugar and eggs in a mixer. Add applesauce and shortening. Beat well. Add the rest of the ingredients. Muffins- Bake at 350 for 20-25 minutes. Mini muffins- Bake 325 for 15 minutes. Banana bread- Bake in a loaf pan at 350 for 1 hour 15 minutes, or until toothpick comes out clean.
In a slow cooker, combine button and shiitake mushrooms. Top with chicken. In a medium sauce pan melt butter over medium heat; stir in dry dressing mix. Stir in soup, wine, and cream cheese. Stir in cream cheese until it melts; pour over chicken. Two. Cover and cook on low setting for four hours. Serve chicken and sauce over hot cooked rice. If desired, sprinkle each serving with chives.
CRUST: Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or butter will separate and lighten in color. Add the flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked. Roll out the pastry and fit it into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20 minutes. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy. Let the glaze dry between 20 - 30 minutes. FOR APPLE TART: For bottom layer of apples: Peel, core, and slice three of the apples. In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool. For top layer of apples: Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside. Spoon the applesauce mixture into the cooled and glazed pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter. Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze. FOR APRICOT GLAZE: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac, Calvados, Rum or water. Use this glaze to seal the baked tart shell and to brush the top of the finished tart.
In a medium bowl, whisk together dressing ingredients. Set aside. In a large salad bowl, toss together remaining ingredients except salad greens. Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes. Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.
Puree until smooth in blender or food processor. Chill before serving. I served this with celery sticks, cucumbers and cherry tomatoes.
Place apple, celery, bell pepper, nuts and chicken in a medium bowl. Sprinkle with salt. In a separate bowl, combine dressing and mayo. Fold into the apple-chicken mixture. Serve on lettuce leaves.
**ABM METHOD**. Add ingredients in order recommended by your ABM manufacturer. Select Quick setting, and start. After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again. Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve. **OVEN METHOD**. Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven. IF USING STANDING MIXER. Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup. Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.). Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds. Go to Step 20. IF USING FOOD PROCESSOR. Mix flour and salt in bowl of food processor fitted with the steel blade. Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes. Process 35 seconds. Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes. Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan. Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes. Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack. If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
Dip 8 cookies in milk, and place in a single layer in the graham cracker crust. Top with 1/3 of the whipped topping. Dip 8 more cookies in milk and place over whipped topping, or enough to fill in empty spaces. Spread with 1/3 of whipped topping. Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping. Coarsely crumble 2 chocolate chip cookies, and sprinkle over pie. Cover and chill 8 hours before serving. Note: I used Nabisco Chunky Chips Ahoy for the cookies. This would be really good using a mixture of instant pudding/milk/whipped topping as the layer between the cookies. A proportion of 1 cup milk, a 4-serving size box of vanilla instant pudding, and 2/3 of the 8 ounce whipped topping should be sufficient; then use the remaining 1/3 whipped topping for the top of the pie.
Whisk dry ingredients together. Mix well. Using an electric mixer, slowly stir in canola oil. Mix until all lumps are gone and mixture is a uniform texture, about 1 minute. Store in an airtight container.
Heat oven 350. combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. set aside. in small bowl, combine peanut butter and margarine; beat until smooth. add sugar and flour;mix well. add 2 eggs, blend well. spread 1/2 of brownie mix into greased 9x13 pan. carefully spread peanut butter mixture evenly over chocolate mixture. spread remaining chocolate mixture over the peanut butter mixture. bake for 30-33 minutes. cool 1 hour or until completely cooled. store loosely covered.
Cream the cheese with the eggs, sugar and salt. Stir in the noodles. Turn into a buttered 8 inch ring mold. Sprinkle with the bread crumbs and butter. Bake at 375 degrees for 40 minutes or until browned. Unmold carefully.
Combine all the ingredients in a small saucepan over a low heat and stir until smooth and heated through. Remove from heat. Serve over your favorite meat or vegetables or even use as a dipping sauce.
Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasonings inside the turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover loosely with heavy-duty foil. Roast in preheated 325 oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 (175 in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.
Saute onion in oil. Add cheeses and stir until smooth. Add seafood and seasonings, stir. Serve in a heated chafing dish with chips.
In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender. Stir in broth, tomatoes, cumin, and chili powder. Heat to a boil, and then remove from heat. Stir in couscous and beans; then cover and let stand for 5 minutes. Fluff couscous mixture with a fork. Top each serving with cheese and remaining green onions.
Preheat oven to 350F; grease a bundt pan and set aside. In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes. Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean. Cool for 15 minutes before removing from pan. If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.
Preheat oven to 350. Lightly spray cookie sheets w/ nonstick spray. In a mixing bowl, beat together granulated sugar and butter. *If planning to roll and cut out, use 1 1/2 cups of powdered sugar instead. Beat in the extracts and egg. Sift together flour and baking soda; gradually beat into the creamed mixture. Drop by rounded spoonfuls on to the cookie sheets. Place some extra sugar on a plate. Dip a flat-bottomed glass in the sugar and lightly flatten the dough. Bake at 350 for 8-9 minutes or until edges just slightly turn golden. *If doing roll out method, chill dough for at least 3 hours. Roll on to lightly floured surface to about 1/4" thick. Cut out with cookie cutters and bake 9-11 minute.
wash lentils in cold water till water runs clear. add veg stock and simmer till cooked about 40 mins add more water if dry. meanwhile fry in little oil onion and garlic cook 10 mins. add ginger and spices cook 3mins. add tomatoes and spinach cook 5mins. throw into lentils. serve with rice and chutneys.
Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans. Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each egg. Beat in melted chocolate and vanilla. In small bowl, sift together the flower, baking powder, & salt. In separate small bowl, stir buttermilk and baking soda together. Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing. When batter is smooth, add pecans. Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans. Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely. Needs no frosting!
Preheat oven to 350 degrees F. With a sharp bread knife, cut bread in a grid-like (cross-hatch) pattern, taking care NOT to cut through the bottom crust. Insert cheese slices between each deep cut (about 2 dozen slices). Place melted butter, scallions, and poppy seeds in a small bowl. Stir to mix well. Make a blanket of aluminum foil large enough to totally encompass the bread. Place bread in the center of the foil. Drizzle butter mixture over bread and cheese. Wrap foil tightly around bread and place it on a baking sheet. Bake for 15 minutes; open foil and bake 10 minutes more, until cheese is melted. To serve, place unwrapped bread in a napkin-lined bread basket. Guests serve themselves by ripping pieces of cheese bread from the loaf. SUBSTITUTE: You can substitute a flavored artisan bread for the sour dough.
Melt all three cheeses in a saucepan with the soymilk; stir to combine. Best results for me on a low to medium heat, stirring constantly so it doesn't burn to the bottom of the pan.
Mix the first 5 ingredients in a bowl and set aside;. In a second bowl sift together flour, baking soda, baking powder, salt and cinnamon add muesli and nuts mix well. Combine all ingredients together and mix well Pour into 9x5x3 inch loaf pan. bake 325 F 45 minute. turn out on wire rack to cool.
Heat the saffron in 2 to 3 tablespoons of the milk until its color is released (do not boil). Saute the chopped onion and celery in melted butter over low heat until soft. Add all the milk and saffron to the beaten egg and pour it over the bread. When the celery and onion are soft, mix all ingredients together. Bake in an uncovered buttered casserole at 350 degrees for about 30 minutes, until it forms a crust.
Fry bacon until it starts to brown, cut into bite size pieces and put into crock pot. Brown the ground turkey with onions. Combine ground turkey, kidney and pinto beans, canned tomatoes, tomato paste, chili powder, cumin, and chicken broth and add to crock pot. Use food processor or mini-prep to puree garlic, tomato, and jalapeno peppers and add to crock pot. Mix all ingredients in crock pot and let it cook for 6-8 hours on low.