HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients into a large mixing bowl. Mix on low speed unitl blended. Portion meat mixture into loaves. Cover the tops with ketchup. Bake at 350 degrees for approximately 1 1/2 hours or internal heat to 160 degrees. Slice and weigh into 4 oz. portions. *** time is aprox. ONLY. you have to watch it.
Combine the ingredients for the marinade in a glass or plastic container large enough to hold all the pork (or beef brisket). Add the pork, turning to be sure it is well coated, Cover and marinate in the refrigerator for 24 hours, turning occasionally. Preheat the oven to 350 degrees F. In heavy saucepan, combine the ingredients for the Jack & Coke BBQ Sauce, adding adobo seasoning or salt to taste, heat to almost boiling, and reduce heat to simmer 20 minutes. Cover and set aside. Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again. When the meat is done, taste to see of more salt and pepper is needed, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw. .
Brown the meat in a 450-degree oven, turning over once. Saute the onion, carrrot, celery, and garlic in the oil. Deglaze the pot with the port, add red wine and bring to a boil. Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half. Add the browned kangaroo tail (or oxtails) and coat thoroughly. Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes. Strain completely,add the meat without the bones. Prepare the dumplings. Ladle into bowls and spoon the dumplings into each. Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, 3/4 teaspoon salt and 1/4 cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.
Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side. Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates. Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain. Add wine, water and garlic paste to skillet and boil until reduced by half. Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste. Spoon sauce over chicken. Serve with buttered orzo and steamed broccoli.
Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Preheat oven to 350°F. Make butter: mix butter, chives, lemon zest and parsley together with a paddle attachment or hands and put aside. In a large heavy based pan place carrot, celery, onion, and leek in water and bring to a very low simmer, turn off heat. Add the lobster and cook for 4 minute. Remove the lobster from the water and allow to rest in a warm place for 5 minute. Remove the claws from the lobster and using kitchen scissors remove meat from claw and reserve. Using a large knife split the lobster in half length ways. Remove meat from the tails and cut into smaller pieces. Rinse lobsters' cavities under running water. Place 1 Tbs. of the butter into each lobster shell. Place the lobster meat (tail and claw) on top of the butter and place another Tbs. on top. Place in oven and bake for 7-10 minute Serve with sliced lemon.
Wash the sweet potatoes and puncture with a fork then wrap in aluminum foil. Place on baking sheet and bake at 375 degrees for 1 hour. When the potatoes are almost done, melt butter and mix with brown sugar and cinnamon. Remove potatoes from oven and change oven temp to broil. Unwrap potatoes leaving the foil under them to catch any drippings. Slice potatoes down the middle and spoon butter mixture evenly into all 5 potatoes. Top each potato with 1/4 cup marshmallow cream. Place pan in broiler and broil for 1-3 minutes. (watch closely because they can burn easily if forgotten). ENJOY!
Preheat oven to 350 degrees. Grease an 8x8" square pan. In a small bowl, combine instant chocolate pudding, flour, and baking powder. Set aside. Melt butter in a medium saucepan. Remove from heat. Stir sugar into melted butter. Mix in eggs one at a time. Stir in vanilla and pudding mixture. Fold in chocolate chips, miniature marshmallows, and chopped nuts. Spread in prepared pan. Bake for 30-35 minutes. If cutting while still warm, use a plastic knife.
For the Sauce: Preheat the oven to 400°F (205°C). Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. For the Potatoes: Cut potatoes into a "tournee"-- a football shape. In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.
Prepare the rice according to the directions on the package. Remove the core from the cabbage and place the full head in a large pot of boiling water. Cover and cook for about 3 minutes. Remove the cabbage from the water and let cool until it's easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling. Thin out the tough vein near the stem portion of the leaf to make easier rolling. Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan. Cover with water and bring the mushrooms to a boil over medium-high heat. Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour. Strain off the liquid and grind the mushrooms in a food processor or blender. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and saute the two medium chopped onions until transparent, about 5 minutes. Mix the two medium sauteed onions with the mushrooms and a dash of salt and pepper to taste. Saute the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent. Add the mushroom filling and cooked rice to the large fried onion. Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing. Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture. Place the stuffed leaves seam-side down in the casserole dish. PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat. Saute the 1/4 cup chopped onions until tender. Add the one cup of freshly chopped mushrooms and cook for about 10 minutes. Sprinkle the flour over the mixture and blend well. Slowly pour in the broth and stir constantly until the mixture thickens. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste. Let the sauce cool a bit, then add the sour cream and blend well. Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours. Serve warm. Makes a great companion for plain roast beef.
preheat oven to 375 degrees. Remove Chorizo sausage from casing, place in large skillet and saute over med-high heat. Once sausage has started to release fat, add the onion, jalapeno, and garlic. As onions become translucent add the ground beef and cook until browned. drain about 2/3 of the fat from the pan then add taco and Sazon seasonings. Stir to combine and let simmer on low. Empty can of soup into a bowl and add 1/2 the can of milk, mix well, set aside. Heat tortilla on both sides. I used a griddle, but a non stick pan will work as well. Once heated, cut into fourths. spray a 9x13 baking dish with cooking spray. Arrange tortilla pieces to cover the bottom of the pan. Add meat mixture over the tortillas, spread evenly. Now layer the following ingredients: tomatoes, corn, beans, and soup mixture. Arrange a layer of tortilla's to cover casserole. Pour cup of salsa over tortillas just enough to cover. Bake in oven for about 20 minute Then add the shredded cheeses and bake another 10 min, until cheese has melted and is bubbly. I served with chopped onion, chopped black olives, and a dollop of sour cream.
Finely chopped banana (1-1/4 cups). Melt butter in large skillet over medium heat; stir in vanilla. Add oats and brown sugar. Heat and stir 5 minutes. Set aside 3/4 cup oat mixture. Press remaining oat mixture into greased 9-inch square baking pan. Sprinkle banana over crust. Melt chocolate chips and peanut butter together over low heat. Pour and spread over banana. Sprinkle with reserved oat mixture; press down lightly. Chill 2 hours before cutting. Store in refrigerator.
In a large bowl, combine chicken, pecans, celery, coconut, grapes and scallions. Seperately, mix together the sour cream, mayonnaise, mustard, salt and pepper. Pour dressing over chicken salad mixture and toss well to coat. Chill before serving.
Preheat oven to 400°. Cut potatoes into bite size pieces. Melt butter in cast iron or oven proof skillet. Add potatoes and toss to coat evenly. Add maple syrup, mix, and bring to a boil. Transfer skillet to oven. Cook, stirring occasionally, till slightly golden, well glazed and tender, about 20- 30 minutes Remove from oven and sprinkle with salt and pepper to taste.
In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally. Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside. Cool skillet slightly. In a small bowl whisk egg whites with a fork just until frothy. Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil. Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge. Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture. Place skillet over medium heat. As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg. Continue this process until egg is set but still shiny. Sprinkle 2 tablespoons of the cheese across center. Top with mushroom mixture. With spatula, lift and fold one side of the omelet up over the filling. Repeat with remaining side of omelet. Remove from heat; carefully transfer to a plate. Top with sweet red pepper, remaining cheese, and black pepper. Serve with dressed salad if desired.
Bring milk& cream to boil over low heat. Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened. Stir in sugar, cardamom& coconut. (Will keep 5 days in refrigerator). Serve warm or cold, garnished w/raisins& almonds.
In a large cooking pot brown beef and drain fat. Add onions and celery, cooking until tender. Add soup, tomato paste and ketchup, simmering for 15- 20 minutes. Transfer this mixture to a large roaster and add the remaining ingredients. Stir well. Bake, covered at 350 degF for about an hour. Serve hot.
Combine the whole corn, the cream corns and the eggs in a bowl and set aside. In a separate bowl, combine corn starch, season salt, dry mustard, onion. Add the dry ingredients to the wet ingredients. Stir in the milk and butter. Pour into a 13x9 pan. Bake at 400 for 60 minutes, stirring after 1/2 hour.
Heat the oil in a medium NON STICK! pan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute. Add the rice and stir for 1-2 minutes, or until well coated in the oil. Add the tomato paste, cumin and stock to the pan and bring to the boil. Reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender. Fluff up the grains with a fork and serve as a side dish. Yum!
Place pork in mixing bowl. Add sherry, egg white and salt and mix with hands until egg white is foamy. Add cornstarch and mix again until smooth. Cover and refrigerate at least 1 hour. For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside. Heat 4 cups oil in wok or deep fryer to 350 degrees. Add eggplant in small batches and fry until lightly colored. Drain on paper towels,pressing to remove as much oil as possible. Let same oil cool down to 280 degrees. Add pork and stir constantly until pieces separate. Cook 1 minute longer; drain in sieve. Can be done 6 to 8 hours ahead to this point and refrigerated. Heat 1 tablespoon oil in wok or large skillet over high heat. Add peppers, ginger and garlic and stir-fry 10 to 15 seconds. Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened. Stir in green onion. Remove from heat and stir in sesame oil; serve immediately.
preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan. You may or may not wish to line the baking pan with aluminum foil. You would do this so that you could remove the whole brownie bake from the pan at once. If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan. (and then lightly butter the foil)-- folding the overhang down along outside of the pan. In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl. Let the chocolate mixture cool for about 10 minutes, or until tepid. Add the sugar and salt to the chocolate mixture. Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla. Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly. Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended. Add egg and vanilla and mix just until blended. Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect. Bake for 30-40 minutes until cream cheese mixture is lightly browned. Take a toothpick and stick through a corner that has no cream cheese. If it comes clean, your brownies are done. Do not overbake the brownies! Cool brownies completely in pan set aside on a wire rack. If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan. With a nice sized sharpened knife, cut into bars. Remove the brownies from the foil and store in an airtight container at room temperature for four to five days. ENJOY!
Saute the green pepper, celery, rice/spaghetti and onion in butter until the veggies are tender. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Take three large wide bowls and put flour in one, whip the eggs and milk in the second, and cracker meal in the third. Dip clams in the flour, then the egg wash and then the crackers. Deep fry at 375 until golden.
Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet. Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to serving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme.
Preheat oven to 375°F. Place potato wedges in a 9" x 13" baking pan. Drizzle with olive oil and sprinkle remaining ingredients over potatoes. Toss to combine thoroughly and spread out into one layer. Roast for 30 minutes or until potatoes are tender and outsides are slightly crisp. For crispier potatoes, roast for an additional 10 minutes or until preferred texture is reached. With a spatula, gently loosen bottoms of potatoes from baking pan and serve.
Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey! Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken. Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!
Place the achiote seeds in 2 cups of water to soak, and lightly grind along the edge until the water is a deep red. The darker the water the darker shade of red the rice will be. **The water will stain most material so I recommend a clear glass and a stainless steel spoon.**. After you have the desired color, filter the water through a cloth or fine sieve that will separate the colored water from any seeds and foreign material. Set the colored water aside. Wash rice and drain. Place in a rice cooker with the achiote water from above (add extra water depending on the directions for your rice cooker), salt, onions, oil, and bacon, if using. Close the rice pot and push the start button.
Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork. Melt the butter in a pan,add the spring onion and corn,cook 2 minutes. Stir corn into couscous with the parsley and serve.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook sausage, stirring constantly until no longer pink, about 5 minutes. Add remaining ingredients, and water if necessary to thin out mixture. Simmer for about 15 minutes, stirring occasionally. Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
Bring 3 quarts of water to a boil. Place a bowl filled with water and ice next to the stove top. Plunge the spinach into the boiling water and blanch for 1 minute. Remove from the boiling water with a slotted spoon and immerse in the ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree until a very fine paste forms. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray that has been liberally sprinkled with semolina flour, cover with clean towels and set aside.
In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat. Add rice and shredded beets. return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat. Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
Place an omelet pan over medium heat for 1 minute. While it's heating, beat the eggs in a small bowl, adding the salt and herbs. Add the butter to the pan and let it melt. Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium. As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula. At the same time, tilt the pan, allowing any remaining raw egg to fill spaces. As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet. The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery. Use the spatula to fold the omlet in half and slide or flip it onto a plate. Serve immediately, sprinkled with freshly ground pepper to taste.
In a small bowl, combine all ingredients. It is best to make this about an hour before you plan to serve it so the flavors can blend. Please note that we like a lot of onion in our tartar sauce so if you don't, you may want to adjust the amount used.
Mix the ground meat and taco seasoning with your hands. Make 4 patties. Spray grill with nonstick cooking spray before igniting. Heat to medium, then put burgers on. Cook about 5 minutes per side, or until done. Place on chile and 1 slice of cheese on each burger, and cover until cheese is melted. Serve on buns with sour cream, salsa, lettuce and tomato, or preferred garnishes. You can make these on the stove as well, just cook them like you would a regular hamburger. Make sure to use some cooking spray though!