HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid. In a medium bowl, combine the remaining ingredients; pour over pork in casserole. Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours. You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water). Once you can easily break the meat apart with a fork, it is done.
Directions. Preheat oven to 425 degrees F. With mixer, beat pumpkin, Eagle(R) Brand, eggs, spices, and salt. Pour into Ready Crust(R). Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool. Serve with whipped cream. Refrigerate leftovers.
Preheat oven to 375°F. Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well. In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour. Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture. Place on ungreased cookie sheet. Bake for about 10 minutes, or until delicately browned.
Heat oven to 350. Spray bottom of a 13X9 inch pan with baking spray w/flour. In a small bowl, mix hot water and gelatin until completely disolved; cool slightly. In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds. Beat on med speed 2 mintes. Pour into pan, reserve remaining gelatin mixture and lemonade concentrate. Bake 30 to 35 minutes or until toothpick inserted comes out clean. Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy. Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store in refrigerator.
Clean chicken, cut into serving pieces, and set aside. Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish. Refrigerate chicken in marinade 6-24 hours, turning occasionally. Allow chicken to come to room temp before cooking. Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking). Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired. Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food. You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more. When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout. While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin). When the chicken is cooked through, toss the chicken in the sauce and serve. Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.
Using a food processor, process sugar and lavender flowers until finely ground. Heat oven to 400 degrees. In a large bowl and using a wire whisk; mix eggs, lavender sugar mixture and vanilla until light and fluffy. Gradually whisk in melted butter. Using a rubber spatula gently fold in flour. Generously spray Madeleine pans with non-stick cooking spray. Spoon a scant tablespoon of batter into each madeleine mold, leave the batter mounded in the center. (This will result in the typical"humped" appearance of the Madeleine). Bake 8 to 10 miutes or until golden brown. Immediately remove from pan and allow to cool on a wire rack. Store in an airtight container. Dust with confectioners sugar just before serving. Enjoy!
Be careful not to overcook rice. I have used both minute rice and long grain. Toss salad ingredients together and refrigerate long enough to let peas thaw. Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer. Stir dressing well and dress salad just before serving, mix well. Serve cold.
In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine. Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup. Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs. Tie the remaining raisins and figs in a piece of cheesecloth. Combine the flavoured wine with the red and white vinegars in a clean 1 1/2-quart jar. Add both cheesecloth packages (the dried fruit in one, the wood chips in the other). Cover and let stand for 3-4 weeks, shaking from time to time. Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly. Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.
Turn on oven to BROIL. If not already done, fry bacon and sausage in pan and drain. Saute onion and peppers in a little of the bacon grease. use the same non-stick (oven-safe) 9" skillet for everything. Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning. Saute for about 4 minutes, flipping or stirring occasionally. While this is cooking and the bacon and sausage are resting. Beat the 6 eggs together with the milk, cayenne and 1/4 t. salt, add fresh ground pepper. When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED) back into pan. Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs). Once the egg stops filling in easily, shake pan around and get everything even. Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes). Take off burner and add immediately to oven under BROILER. Make sure rack is in the middle of the oven. Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness. Pull from oven, shake pan around a bit to loosen eggs from non-stick surface. If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen. Slide off pan onto cutting board or plate and cut in quarters like a pizza. Plate up with some oregano or parsley sprinkled on top. Enjoy. This is very easily altered to your specific tastes by changing or adding ingredients. For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon. Add oregano and some mushrooms to make a Rustic Italian Fritata. Easy modification. Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.
In a large saucepan, combine sugar and corn syrup. Heat just until bubbly (Do not boil or the bars become a little hard). Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal. Press mixture lightly into buttered 9 x 13 pan. Combine chocolate and butterscotch chips and melt in microwave or double boiler. Immediately spread over bars in pan. Refrigerate just until chocolate sets and hardens slightly. Cut in squares. Makes 3 to 4 dozen bars.
In a bowl, slice the orange and lemon into thin slices; discard the ends. Drop the essential oils onto the slices and stir well to mix. Add 1 teaspoon of salt and stir well. (This teaspoon of salt will encourage the citrus fruits to release even more of their natural juices) Set aside and allow to marinate for about 5 minutes. In a separate bowl, combine the 3 cups of sea salt and powdered milk; stir well to combine. Add the dry mixture to the citrus and stir well. Run your bath and add some of this fragrant mixture. Slink in and relax for as long as you possibly can!
Cook first 3 ingredients in a medium size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees. Add pecans, and cook 2 - 3 more minutes or to 280°F (mixture should be golden brown). Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or onto a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces. * If you'd like you can also add popcorn. Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.
beat eggs in large mixing bowl. Add next 5 ingredients blending well. Add remaining ingredients and stir until just moist. Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.
Cut the cake vertically into halves. Slice the cake into fingers. Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff. Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries, if desired. Refrigerate for atleast 2 hours. For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge. Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.
Begin by cooking rice according to package directions. While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go. While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside. Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat. In the sausage pan, add garlic. Saute 30 seconds. Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes. Add olive oil and saute another 5 minutes until almost tender. Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes. Stir in sausage. Allow to simmer, uncovered for 20 minutes. If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency. Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through. Serve over rice.
Add mashed hard boiled egg, ground up ham, and ground up pickle in bowl. Add mayonaise and mix well. Place mixture between 2 bread pieces and eat.
Combine beef, jalepeno, onion, garlic, and spices and let set aside in the rerigerator for 30-60 minutes. Heat 1 tsp oil in your pressure cooker over medium high heat and brown half of the meat and set aside. Repeat with the second half of oil and meat. Deglaze the Pressure cooker with the water and add the beef base and put browned meat back inches. Cook on high pressure for 10 minutes and allow a natural release. Remove beef with a slotted spoon and stir barbeque sauce into the cooking liquid. Cook over medium heat for about 5-10 minutes until sauce has reduced and is thickened. Add meat back into the sauce and cook for an additional 5 minutes. Serve. (Prep time includes refrigerator time).
Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even. Season the chicken with salt and pepper. Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling can not escape. Wrap each breast tightly in aluminum foil. In a deep pan, bring the water to a boil. Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water. Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done.
Fry pheasant in oil until brown. Take out of pan. To pan add flour and bouillon dissolved in 1/2 cup water. Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper. Add pheasant and bake at 350° until pheasant is tender.
Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only. Preheat oven to 350 degrees F. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside. Scoop the avocado into a large bowl and mash lightly. Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk and beat just until buttermilk is incorporated. Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.
Lay your scoops out on a foil lined baking sheet for ease of cleaning. They don't have to be perfect, but you want the whole ones standing upright so they catch the dressing. Squirt some ranch dressing over the scoops, getting a little in each one, but don't overdo it by getting a big puddle in each one or they'll get soggy. Sprinkle as many or as few jalapenos over the chips as you like. Sprinkle as much or as little cheese over the chips as you like. Place in oven at 450 degrees just until cheese is bubbly. This won't take long, depending on oven temps, so keep an eye on it.
Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. Core and peel apples; then cut them into THIN slices (4-5 wedges and then cut into 4-5 slices). In a small seperate bowl, mix together 2 tsp cinnamon and 4 tsp sugar. To make cake batter:. Beat eggs until thick and lemon colored (high speed 5 minutes) Gradually beat in 2 cups sugar and then the oil. ( ex. 1/4-1/2 cup at a time). Resift flour together with baking powder and salt. Stir together the orange juice and vanilla. Add sifted dry ingredients to the beaten egg. ALTERNATELY with the orange juice (1/3 dry ingredient, 1/2 cup orange juice, 1/3 dry, rest of orange juice, rest of dry) (LOW SPEED). To assemble cake in pan:. Pour 1/3 of the batter into pan. Arrange 1/2 of the apples over the top. Sprinkle with 1/2 cinnamon-sugar mixture. Add another 1/3 of the batter over the apples. Place the remaining apples over the batter and sprinkle with cinnamon-sugar mixture. Top with last of the batter. Bake in 350 degrees for 60 minutes.
Cut chicken breasts into 1/2 inch thick slices. In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat. Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes. Add the parmesan, 2 TBS of the parsley, the chicken and the spinach. Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes. Remove from the heat. Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear. Season to taste with salt and pepper. Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley. Serve immediately.
Boil the first five ingredients for 5 minutes. Then add the last three ingredients. Stir. Remove from heat. While hot, drop by spoonful onto waxed paper.
Preheat oven to 350 degrees. Spray 13 x 9 pan with Pam and sprinkle with flour. Or make 24 muffins. Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside. Mix dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Add flour alternately with sour cream beginning and ending with flour. Add mini chips. Pour into 13 x 9 pan and sprinkle topping over. Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!
In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes. Drain and rinse in colander under cold water then pat dry (can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in plastic bags). In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and saute until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Before serving stir in Cashews to distribute then transfer to serving dish and serve immediately .
While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese. Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat. Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.
Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper. Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes. Chop the orange coarsely and discard any seeds. Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process. In a seperate bowl- whisk the egg whites until soft peaks form. Fold the egg whites into the orange mixture. pour the cake mixture into the prepared tin and bake for 40- 45 minutes. Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked. When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin. Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.
Preheat oven to 350°F. While oven is heating, combine all ingredients in a medium-sized casserole dish. Stir thoroughly to combine. Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.
Measure the mayonnaise into a bowl. Stir in the oil, 2 tablespoons at a time. Make sure all of the oil is blended in before adding more. Add the onion, and vinegar. Stir again, until all of the vinegar is absorbed. Add the sugar, basil, oregano, garlic, salt and pepper. Blend well. Store the mixture in a pint sized canning jar in the fridge. This may also be prepared by whirling everything together in a blender until it is smooth. Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches. Excellent.
Preheat oven to 375F and grease a13 x 9" pan or two smaller pans. Mix first three ingredients in mixing bowl until the fine crumb stage. Reserve 1 cup of this mixture for topping. Combine the remaining ingredients and add to the crumb mixture. Pour into prepared pan and top with the reserved crumbs. Bake for 25 minutes.
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Dump flour, sugar, eggs, 1/2 cup butter, salt, baking soda, cinnmon, 1 teaspoon vanilla, chopped nuts and apple pie filling in a bowl. Stir. Pour batter in prepared pan. bake 50 min to 1 hour or until done. Frosting. Mix cream cheese and butter together until will blended. Gradually add confectioners sugar, milk and vanilla. Spread on cake when cake is cooled.
Preheat oven to 325 degrees. Season chicken breast with salt, pepper, poultry seasoning, and garlic powder, cut into bite sized pieces. Heat oil and butter, about 1 to 2 tbsp of each, in a skillet until hot, add chicken breast and saute until cooked through. Remove chicken from skillet, and add the diced onion to the skillet and saute until translucent. Thaw frozen peas and carrots and drain. Heat in microwave just until warm. Combine cooked chicken, onion, peas and carrots, potatoes and soup. If desired you could also add chopped boiled egg, whole kernel corn, etc. Taste to check for seasoning, add more salt, pepper and poultry seasoning if needed. Line a casserole dish with one pie crust. Add chicken and vegetable mixture. Top with remaining pie crust and crimp edges to seal. Bake in a moderate oven until crusts are golden brown and ingredients are heated through.
Blend in coffee or spice grinder and store in spice bottle. Great on salads, cooked veggies (in particular summer squash), pasta with olive oil, home made pizza, etc.
In a large stockpot, cook noodles as directed on package. While noodles are cooking, flake and drain salmon. Yes, this is necessary! I was new to canned salmon, and so I didn't believe the instructions, but I soon discovered that salmon truly does come in huge, icky lumps. When noodles are 2 to 4 minutes away from being done, add the broccoli to the water. This will probably stop the water from boiling, so those 2 to 4 minutes might end up closer to 8 to 10 minutes instead! This happened to me, but, amazingly, even with 8 extra minutes of cooking time the broccoli did not become mush. Drain pasta and broccoli, reserving about a cup of the cooking water. Return noodles and broccoli to pot. Add Alfredo and seasonings to taste (I recommend lots of black pepper and--even better--Trader Joe's Sun-Dried Tomato Seasoning Splash, which is sold, not surprisingly, at Trader Joe's-- about 8 teaspoons of it). If the sauce is too thick, and it likely will be, dribble in the reserved cooking water slowly until the consistency is right. And you're done. Woo hoo. You just opened some cans, and a jar, and a box, and a package, and now you have yummy pasta. Enjoy.
If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot. Add remaining ingredients, roll the pork around in the mixture to coat evenly. Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart). Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth. Serve and enjoy!