HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl whisk egg. In separate bowl mix together wheat germ, basil, rosemary, garlic powder. Rinse and pat dry pork chops (may be pork loin chops or pork steaks). Dip chops in egg wash. Dredge through wheat germ mixture. Put into 9X13 roasting pan, add water to pan. Drizzle with balsamic vinegar. Put in oven at 350 degrees for 1-1 1/2 hours. In the meantime, quarter apple and remove cores. In a separate bowl, mix together cinnamon and nutmeg. Put apple in bowl and stir to cover apple with mixture. 1/2 hour after chops are in oven, flip chops over and put apples on top of chops, return to oven and continue to bake. **NOTE: check after 1 hour total baking time for doneness depending on thickness of chops and oven variations time can vary 1- 1 1/2 hours. Serve with side dish and vegetables. Au jus from baking can be dripped over chops and apples on a platter or can be made into a tasty gravy.
Heat Oil in non-stick skillet over medium-high heat. Add chops and cook 10 minutes or until well-browned. Remove chops. Add potatoes, onion and oregano. Cook five minutes or until browned-stirring occasionally. Add chops, chicken broth and peppers. Heat to boil. Cover and cook over low heat 5 minutes or until done. Serves 4.
If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry. Add onions and canned beans to serving bowl. Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans. Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally. Add parsley and season to taste just before serving.
Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight. Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week. If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
Combine sliced bananas and sugar in small bowl;set aside. Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear. For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown. Serve topped with warm aunt jemima syrup and pecans.
Preheat oven to 400°F. Grease muffin cups or use muffin liners. Combine flour, white sugar, salt and baking powder. Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix. Add mashed banana, then fold in blueberries and raspberries. Fill muffin cups to top. FOR TOPPING: Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking. Bake for 20-25 minutes, or until done.
Chop vegetables into chunks. (Peel the garlic, but leave it whole.). Place half of the vegetables in the crock pot. Heat oil in a large pan over medium high heat. Season the roast on all sides with salt and pepper. Sear each side in the hot pan. Place roast in crock pot, then add the rest of the vegetables and the bay leaf. Combine broth and wine, and pour inches. Cook 8-10 hours on low. About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy. Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened. Discard bay leaf and garlic cloves.
In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended. In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper. Add in the egg/oil mixture. Mix lightly until combined (do not over mix). Refrigerate for 1 hour. Using lightly greased hands shape the mixture into 1-inch round balls. Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth). Cover and reduce heat to low. Simmer for 30 minutes or until soft and tender. *NOTE* the balls will expand to almost double in size when cooking.
Preheat oven at 350 degrees. With electric mixer, cream brown sugar and butter. Spread mixture over bottom of a 9 inch square baking dish with 2 inch high sides. Arrange sliced bananas on top of mixture, covering completely. Set aside. Combine flour, baking soda, baking powder and salt in a small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using an electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each adition. Add dry ingredients alternately with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a pick inserted into the center of cake comes out clean, about 1 hour and 5 minutes. Cool slightly. Turn cake onto serving plate.
In large saute pan or saucepan melt butter. Add Onions and garlic. Cook on low heat for 2 minutes. Add mushrooms and cook 3 minutes. Stir in flour and cook 1 minute. Add Sherry and clam juice. Cook until mixture is thick. Add light cream, lobster, and the rest of the ingredients. Simmer for 10 minutes. Serve over your favorite pasta with your favorite garlic bread!
Preheat grill. Place mushroom gill side up on a plate. Spray lightly with olive oil cooking spray. Sprinkle with salt and pepper. Place garlic in the stem indentation of the mushroom cap. Drizzle balsamic vinegar over mushroom. Grill 4-6 inches over medium coals, gill side up, until the edges of the cap down, and mushroom is very dark in color. The cap should be tender yet firm and slightly pliable when picked up. Remove from heat. Allow cap to cool slightly.
Pit, chop, and mash plums. Place in large pan over medium heat. Add 1/4 cup lemon juice to pan. Cook to a full boil. Reduce heat and cook 30 minutes. In separate bowl, add sugar and pectin and mix together. Add sugar/pectin mixture to pan. Stir. Bring to boil and cook for another 5 to 10 minutes. Remove from heat. Fill jars to 1/4" of top. (Makes six 8oz. jars). Wipe rims clean and screw on 2-piece lids. Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems. In a non-stick heavy-based pan, add some liquid and cook the onion until they're soft. Add the garlic and cook for 1 minute after. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute. Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before lightly processing the mix with a stick. I like mine with a lot of texture so do it to your own taste. Stir in the sherry and the evaporated milk. Pour mix into 4 ovenproof bowls or individual serving casserole dishes/ramekins. Use small deep dishes in any case so the pastry doesn't flop into the soup. Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry. Seal the edges and give each pastry top a light brush with the egg or the no fat milk. Bake for 15 minutes until golden and puffed. Serve steaming hot.
Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries. In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil. Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm. In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds. Cook's Note: *Available in specialty cheese shops and online.
Heat the oil in a wok or casserole. Saute the onions until transparent, 2-3 minutes. Add garlic and saute until fragrant, about 1 minute. Add the ground pork and saute until lightly browned. Add chicken livers and chicken breast and saute until almost cooked. Stir in the sliced cabbage. Pour in water and add the bouillon cubes. Simmer over medium heat until cabbage is just tender, about 3 minutes. Season with soy sauce.
Open and drain beans,rinse with water. Slice hot dogs in small slices. Combine all ingredients. Crock Pot for 4 hours slow cook. Thickens as it cooks. Tastes great cold or hot. Enjoy!
Equipment: Baking sheet. Large skillet. Preheat oven to broil. Hollow out the inside of the baguette using a serrated knife to cut a wedge out from the top, and scoop out some of the bread. Place baguette on a baking sheet. In a small saucepan, melt 4 tablespoons butter and 1 tablespoon chopped garlic over medium heat. Use a brush to coat the top and inside of the bread with the butter and garlic mixture. Sprinkle 3 tablespoons grated parmesan cheese over bread and broil until toasted, about 3-5 minutes. Set aside. In a large skillet, melt remaining 6 tablespoons butter over medium heat. Stir in remaining garlic and cook until fragrant, about 1-2 minutes. Add a pinch of chili flakes and white wine and bring to a boil. Stir in shrimp and cream cheese and cook until cream cheese is melted and shrimp is cooked through, about 2 minutes. Season to taste with salt and pepper and pour into the bread. Garnish with chopped parsley and a sprinkle of parmesan cheese.
Preheat oven to 400 degrees F; grease 6 muffin tins with butter (if you prefer to cut the recipe down to serve 2 or 4 simply put a bit of water in the unused muffin tins). Lightly press 1/4 cup (not packed) of the hash browns into each cup; season with salt and taco seasoning. Place in oven for about 10 minutes (potatoes may start to brown a bit on the edges). Meanwhile, whisk together the eggs, onions, peppers, and bacon; season with additional salt and taco seasoning. Divide spinach among cups; top with egg mixture; spoon a tablespoon of milk in each cup. Place in oven for about 20-25 minutes; you will know they are done when the center is set and they are puffy (they will deflate when they start to cool). While the quiches are cooking, in a small bowl, whisk together 2 tablespoons olive oil, the vinegar, paprika, and chili powder. To serve: Divide lettuce among serving dishes. Place a mini quiche on each plate, then drizzle lettuce with a fair amount of bottled Caesar dressing, just a little for the quiche. Drizzle with the red "brava" dressing.
Dredge the lamb cubes in the flour, mixed with salt and pepper. Brown the lamb well in a pan with 2 TB oil over medium high to high heat. Remove the lamb, and add the carrots, onions, and garlic and saute until the onions are translucent. If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife. Add the grape juice and the tomatoes and bring to a boil. Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork. Garnish with the green fennel and serve with macaroni pasta.
Layer ingredients in Crock Pot in the order they appear above. Cook on low 4-6 hours.
Combine butter and sugar in bowl of electric mixer and blend until light and fluffy. Add eggs one at a time, beating constantly. Sift together flour, baking powder, salt, and nutmeg. Blend sour cream and bourbon. Alternately add flour and sour cream mixture to batter. Add pecans. Grease bottom and sides of tube or bunt pan. Pour in batter and bake at 325 degrees for about one hour and 30 minutes. Test cake frequently after first hour and 15 minutes for doneness. Let cake cool in pan for 15 minutes before turning out on wire rack. To prepare glaze, combine sugar and bourbon. Stir while gradually adding water. Add only enough water to make a pourable glaze without allowing mixture to become too thin. Pour glaze over top of warm cake and let dribble down sides.
In a small bowl, beat cream cheese, mayonaisse, hot sauce, salt, and pepper. Stir in eggs, pimientos, relish, and parsley. Layer on bread. Top with lettuce and tomato if you like.
Make crust: Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim. In a food processor pulse almonds, sugar and salt until almonds are ground fine. In a bowl toss nut mixture with cookie crumbs and butter until combined well. Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack. Make filling: In a heavy saucepan cook sugar, butter, eggs and lime juice over moderately low heat, whisking frequently until thick enough to hold marks of whisk and first bubbles appear on surface -- about 12-15 minutes. Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.). Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired. *Do not use self-rising flour in this recipe. Note: Cake can be mixed in bowl if desired.
Preheat oven to 350F degrees. Heat olive oil in a large skillet over medium heat. Saute mushrooms, garlic and onion until limp about 5-8 minutes. Add turkey and saute until meat is cooked through. Stir occasionally to break up any clumps. Add tomatoes, white wine, herbs and balsamic vinegar. Cook stirring frequently until mixture thickens, about 15-20 minutes. Stir in sun dried tomatoes and season with salt and pepper. Let cool slightly. Combine ricotta, egg and goat cheese mixing until smooth. Grease a baking dish or lasagna pan. Spread half the meat mixture over the bottom of the pan. Place eggplant slices over top overlapping slightly. Cover the eggplant with 1/3 of the mozzarella slices. Top with the remaining meat mixture. Cover with eggplant slices then top with the ricotta mixture. Cover with 1/3 of the mozzarella then top with remaining eggplant slices. Layer remaining cheese on top then sprinkle with the Parmesan cheese. Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned. Let sit 15 minutes before serving (very important).
pre heat oven to 450. Melt butter, brush bottom of dish with butter. Put water and egg into a bowl together and beat. put flour into a separate bowl. Put veggies in egg cover completely, then put into the flour and cover completely. then put in dish. When the dish is full cover the veggies with the remaining butter and put in the oven for 10-12 minute until crisp and tender.
Position racks in the top and bottom thirds of the oven and heat oven to 400°F Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 cup of olive oil with the mustard, Worcestershire, caraway seeds, 1/2 teaspoon salt and about 10 grinds of pepper. Add the sprouts and toss to distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets. Roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes. While the sprouts are roasting, make the topping. Line a plate with two layers of paper towels. Heat the remaining 1 tbsp of oil with the mutter in a medium skillet over medium-high heat. When the butter has stopped foaming add the breadcrumbs all at once; toss to coat with butter mixture. Reduce heat to medium, add the walnuts and 1/4 tsp, salt and cook, stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.
Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes. Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.). Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.
In a large bowl, dissolve yeast in water. Add the flours, and salt. Stir until well blended. The dough should be shaggy and sticky. Let rise overnight, at least 12-18 hours, for best results. Flour a work surface. Fold dough over itself once or twice. Place the dough, seam side down, on a floured kitchen towel. Cover with another floured kitchen towel.Let the dough rise at room temperature for 1-2 hours. Preheat the oven 20 minutes before the dough is ready to 475 degrees. Put the dutch oven into the oven. When dough is ready, take out the dutch oven, and then using the kitchen towels, flip the dough into the pot, seam side up. Shake the pot if the dough loses it's shape. Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes, or until the dough is turned golden brown. Cool on a wire rack, and enjoy!
THE PIE FILLING: Preheat oven to 400°. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar,salt,and cornstarch. gradually stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of hot mixture into egg yolks and butter. stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in lemon peel, Pour into pie crust. THIS IS THE MERINGUE: Mix thoroughly cornstarch and sugar in a saucepan. Gradually stir in water , making a smooth runny paste. Bring water to a boil over mediun heat, while stirring briskly. Boil for 15 seconds and remove from heat and cover. In a clean glass or metal bowl beat the egg whites until foamy. Add vanilla and cream of tartar. Very gradually beat in sugar. Beat on high speed untiil the peaks are very stiff and glossy but not dry. Reduce the speed to very low and beat in the cornstarch paste one teaspoon at a time. When all the paste is incorporated, increase tthe speed tomedium and beat beat for 10 seconds. Spread over Lemon Meringue filling Pie. Bake for 8 -12 minutes at 400°. Let cool completely on rack before refrigerating or eating.
Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil. Simmer very briskly until reduced by half. Chill. Mix arrowroot with 3 Tbsp of the cold coffee mixture. When quite smooth, stir in the rest of the coffee mixture and half the heavy cream. Stir over low heat until it come to a boil and then add the rest of the granulated sugar. Simmer about 10 minutes. Chill slightly. Whip the remaining cream. When it begins to thicken, add the confectioners sugar and continue beating until stiff. Mix slowly into the coffee sauce. Serve.
Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape "ice cubes" to serve.
Slice the roll if necessary and layer on the ingredients, topping the pile with the dressing. NOTE: You can use a flour tortilla instead of a roll to make a nice, tasty "wrap" with these ingredients!
Cook sausage, and drain. Mix all ingredients in crock pot. Cover and cook 3-4 hours. Cook in oven 350 degrees for 1-1 1/2 hours.
Preheat oven to 180°C; grease and flour a bundt tin. Sift flour, baking powder and salt into a bowl. In a separate bowl beat butter, sugar and vanilla essence until fluffy. Add eggs, beating well, then add cocoa. Add milk alternately with sifted dry ingredients. Pour cake batter into the tin and bake for 50 minutes or until a cake tester comes out clean. Leave to cool in tin for 5 minutes and the flip onto cake rack. ICING GLAZE. Stir together icing sugar, vanilla and water to a smooth paste Spoon over cold cake in drizzle pattern. CHOCOLATE GLAZE. Cut up copha and melt with chocolate. Stir well until smooth and drizzle over the cake in alternating drizzle to white icing.