HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork pieces between two sheets of wax paper and flatten with a meat mallet. Sprinkle each piece with lemon pepper. Heat butter in a skillet and cook pork for 3 to 4 minutes on each side. Place pork on heated platter and cover with alumunium foil; set aside. Add lemon juice, Worcestershire sauce and mustard in skillet. Cook until sauce is heated and pour over pork. Serve immediately.
Cut the sausages into smaller pieces. Preferably an inch or so. Make slits to them on the sides. Take 1 or 2 table spoon of oil on a nonstick frying pan and heat it up on medium. Fry the sausages till slightly cooked and coated in the oil. The sausages should fluff up some. Sprinkle/add the red chilli powder to it and mix it well. Sprinkle salt over it and mix it well. Just before taking it off the flame/hob, add the lemon juice (as per your taste) approx 1 tablespoon to begin with, you can add more later if needed. Mix it all well. Enjoy!
Preheat oven to 325 degrees. Cream butter and shortening. Add sugar and beat until very light. Add flavouring and beat again. Add flour mixed with baking powder, alternating with milk, starting and ending with flour. Fold in walnuts. Pour into a tube pan that has been greased and floured. Use one very large pan, size 4 3/4 x 9 inches and bake for 80 minutes. Or use two regular pans, size 3 1/2 x 9 inches and bake for 70 minutes. Bake at 325 degrees. Do not open oven door during the first hour.
Seed and dice the peppers and tomatoes. Peel, seed, and dice the cucumber. Peel and dice the onion. Toss vegetables in a large bowl. In a medium bowl whisk together the vinegar, oil, and seasonings. Pour over vegetables and toss. Refrigerate for 3 hours before serving. If desired add croutons before serving.
Combine all marinade ingredients in a zip-lock baggie and add steak. Marinate in fridge for 2-4 hours, turning once or twice. Preheat oven to 425. Saute mushrooms in a small glug of olive oil for a minute, add the garlic, another minute, add the artichoke hearts (chopped up into pizza siza bites) and saute another minute, add the cream of mushroom soup undiluted, another minute and season to taste. Finish it off with some sherry or Saki or whatever wine you like (or don't). The result ought to be fairly thick to hold together on the pie while cooking. Set off to the side. Slice the steak into bite size cubes, and saute to medium rare. While cooking the steak, I like to fry up the pizza crust a little bit to give it a little crispiness. Slide it onto your stone or baking pan, top with half the mushroom mix and half the steak, top with half of the cheese, and bake for 12-14 minutes. Repeat w second crust.
Saute onions in butter until transparent. Stir in flour until thick. Add milk and blend. Add eggs and stir but do not cook. Pour mixture into unbaked pie shell. Add chicken, broccoli, dash of basil and salt to taste. Top with grated cheese. Bake at 350 for 40 minutes. Serve hot.
Peel the cucumber if waxed, then slice into 1/4" slices. Combine cucumbers with the cream cheese and Italian dressing mix. Spread on rye bread. Top with cucumber slices. Sprinkle pepper over the top. Enjoy!
Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside. Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown. Serve hot or cold.
Preheat the oven to 300 degrees F. In a small bowl, combine the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans. Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.
Season the pork with salt and pepper. Dredge them in flour and shake off excess. Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat. Add the pork in batches and brown well, about 6 minutes per side. Transfer the pork to plate and set aside. Dredge the onions in flour; shake off excess. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onions and garlic. Season with salt. Cover and cook for 5 minutes, stirring once. Uncover and cook for 4 more minutes, stirring occasionally. Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits. Return the pork to the skillet. Spoon some of the onions over the pork. Add enough additional Guinness and stock to bring liquid halfway up sides of pork. Cover the skillet with foil, and then the lid. Reduce the heat and simmer for 20 minutes. Turn the pork over and cook until very tender, about 25 more minutes. Transfer the pork and onions to a platter using a slotted spoon. Degrease the pan juices. Boil the juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon of mustard. Add chopped parsley and 11/2 teaspoons of balsamic vinegar. Taste and add more mustard or vinegar if desired. Pour the gravy over the pork. Garnish with parsley and serve.
Preheat oven to 425 degrees. Combine flour and next 3 ingredients in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in 1/3 cup shredded Parmesan cheese and basil. Add buttermilk, stirring just until moist. Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Lightly coat tops of biscuits with cooking spray (I used a butter flavored spray) and sprinkle with finely shredded Parmesan cheese. Bake at 425 degrees for 10 to 12 minutes or until golden. Serve immediately.
Preheat the oven to 425 degrees. Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates. Brush the bottom of the pie shell with mustard. Sprinkle 1/2 c mozzarella over the mustard. Put the ham and onions evenly on top of the cheese. Place a single layer of tomatoes on top of the ham. Combine the egg and half-and-half; beat with a fork until blended. Pour over the tomatoes. Evenly sprinkle the basil, pepper and remaining cheese on top. Bake for 20-23 minutes or until lightly brown and set. Cool on a wire rack for 20 minutes before cutting into wedges to serve. Garnish slices with basil sprigs and sliced tomatoes if desired.
Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove. About 2 hours. Reserve cooking liquid. Remove meat from bones and grind, fat and all in meat grinder. Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal. Mix ground meat with oatmeal mixture and add allspice, salt and pepper"to taste". I used a fair amount of allspice, 1-2T for a batch. Refrigerate or freeze in serving sized batches. Prepare by spoon frying, with a little butter or oil, until a browned coating forms. Eat for breakfast or on bread as a sandwich.
To Make The Dressing: Mix together the mayonnaise, ketchup, horseradish, mustard, onion, and parsley. Allow to sit for at least 20 minutes to allow flavors to blend. For Salad: On a large circular platter, arrange the greens in a circle around the edge, leaving the center open. Place the crabmeat in the center. Drizzle the dressing over the crabmeat. Squeeze lemon juice to taste over the avocado slices and use as a garnish along with the hard boiled eggs.
Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm. Meanwhile, dissolve the packet of yeast in 1/4 warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture. Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread). Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes. While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about 1/4-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool. Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9" and 1/4-1/2 inches thick. Spread with half the chilled pumpkin filling, leaving a 1/2 inch border. Sprinkle with the ground walnuts. Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal. Repeat with the other half of the dough. With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 1/2-2 inches thick. Arrange on a greased baking pan (you may require two pans). Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area. Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!). To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor. Drizzle the icing over the warm cinnamon buns so it forms a glaze. Chill (recommended) and enjoy!
Trim excess fat from chops. Coat chops with flour, salt and pepper. Cook until brown. Combine soup, water, ginger, and rosemary;pour over chops. Sprinkle with half the onion rings. Cover and bake at 350* for 50 minutes. Uncover and sprinkle with remaining onion rings and continue cooking for 10 minutes.
Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally. Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers. Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.
Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently. Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent. Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock. Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender. Add the rice if using and chicken. Stir well and serve with lemon wedges.
Butter a 9-by-13-inch cake pan. Sift the cornstarch with the confectioner's sugar in a bowl. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set. Soften the gelatin with 1/2 cup of the water in a small bowl. In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat. Add the gelatin mixture and stir to dissolve. Beat the egg whites with mixer until soft peaks form. Beat in the hot syrup on medium speed in a thin stream. Increase speed to high and beat whites until cooled, about 10 minutes. Beat in the orange blossom water. With a spatula spread the mixture in the prepared pan and let set for 3 hours. Sift some of the reserved cornstarch mixture over the top. Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom). Cut the marshmallow into big chunks. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.
Grease a loaf pan well. Preheat oven to 325degrees F. Cream margarine with sugar. Beat in egg. Add flour, salt, baking powder, milk, and bananas. Pour into loaf pan. Bake for about 1 hour. Cool well and slice.
Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray. Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping. Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy. Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base. Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top. Bake at 350F for 30 minutes or until top is golden brown. Store in airtight container in refrigerator.
Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard. Put 2 Cups of milk into a pan with the butter and heat to melt. Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk. Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat. Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool. Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry. Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing. Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).
In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside. In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal. Add the yeast mixture to the cornmeal, stirring until combined. Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed. Turn the dough out onto a floured surface and knead 5 minutes. Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk. Punch dough down, knead for 5 minutes. Grease a 9-inch round pie pan. Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour). Preheat the oven to 350°F. Bake for 40 minutes or until it sounds hollow when tapped. Cool on a rack.
Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using). Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
SAUCE: 1. Steam the carrots for 20 minutes until tender. 2. Add the spinach to the carrots and continue to steam for 5 minutes. 3. Add carrots and spinach to food processor and puree (approx. 2 minutes). 4. Open one can of the petite diced tomatoes and add to the food processor, blending the tomatoes, carrots and spinach together until all large chunks are gone. 5. In a large pot, warm olive oil over medium heat. 6. Add the onions and saute until translucent. 7. Add the garlic and saute for 1 more minute. 8. Then add the carrot/tomato/spinach mixture,along with all the remaining SAUCE ingredients. 9. Simmer on low heat for 4-6 hours, uncovered. Stir occasionally. MEATBALLS: 1. Pre-heat oven to 350 degrees. 2. Add all of the meatball ingredients to a bowl, and knead with hands until combined thoroughly. 2. Let the mixture rest for 10 minutes so chia seeds can soften. 3. Form mixture into small meatballs and place in an ungreased 9x13 inch pan - should make 24 meatballs and fit the pan perfectly. 4. Bake for 20 minutes at 350 degrees. 5. Once done, add the meatballs to the sauce cooking on the stove. 6. Serve over your favorite pasta or on a hoagie!
For Cake: Preheat oven to 350. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan. Melt buttter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 miute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix). Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake. For Icing: Mix sugar and cocoa in medium bowl. Bring milk and buter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vailla. Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over.
Simmer all ingredients until thick. Seal in hot, sterile jars and place in hot water bath for 15 minutes. Makes 6 pints. One cup jalapenos makes rather warm salsa, use 1/2 c. if you prefer milder.
Preheat oven to 350. Mix everything together in a large bowl. Put in a greased bread pan, and bake for 50 to 55 minutes. Enjoy!
In saucepan cook dates, milk and cream cheese over medium-low heat until dates are soft and mixture is blended. Cream butter and sugar, add eggs, vanilla and sour cream or yogurt and mix well. Mix baking soda and salt with flour and add to mixture, mixing well. Stir in by hand, slightly cooled date mixture and nuts. Spread in greased 15x10 jellyroll pan. Bake at 350° for 20-25 minutes until lightly browned. ICING: Brown the butter on low heat, be careful not to burn. Stir into remaining ingredients, beat until smooth. Add small amount of milk if icing is too thick; spread over warm bars.
Heat the oven to 325°F. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins. Set aside to cool. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Divide the dough into four equal parts. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. Place the logs 4 inches apart on greased or parchment lined baking sheets. Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. Remove the baking sheets from the oven and reduce the temperature to 300°F. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler. With a knife, spread white chocolate on one cut side of each cooked biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container.
In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant. Add the beans and tomatoes and simmer for 15 minutes. Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months. To serve: Thaw first, then heat up until simmering. If serving immediately, add chicken and corn at the same time as tomatoes and beans.
Sift dry ingredients, cut in butter with pastry cutter or two knives. In a small bowl mix egg slightly and then add orange juice. Make a well in center of flour mixture and add liquid ingredients. Stir lightly, add raisins and mix just until raisins are incorporated . This will be quite sticky, turn out onto well floured surface. Split in half. You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick. Cut into 8 triangular pieces but do not separate. Bake at 425°-450° for 10-15 minutes. Remove from oven when they are a nice golden color.