HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil over high heat. Add the baby carrots and cook until barely tender, about 5 minutes. Drain and rinse under cold water. Drain well. Melt the butter in a large skillet over medium heat. Add the carrots, brown sugar and 1/4 cup water. Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes. Stir in the currants. Season with salt and pepper. Transfer to a serving dish and serve hot.
You may brine the roast if desired to increase the tenderness of the roast - instructions are included at the end. You'll be slicing the roast so that you create a large rectangle. Start by slicing the roast lengthwise, cutting to - but not through - the opposite side. Spread roast in half, then slice down both halves, to but not through the opposite side, so you now have four long rectangular sections. Use a mallet to pound the roast so that you form one large flattened rectangle about 1/2 inch thick. Prepare stuffing. Melt butter in a large glass bowl. Stir in stuffing mix, and then add about HALF the can of cherry pie filling (I try to get most of the cherries and not so much of the "gel"). Discard remaining cherry pie filling. Assembly: spread stuffing mixture evenly over pork. Beginning at a long side, roll up pork, jellyroll fashion, and tie securely with string at 2 inch intervals. Bake on a greased rack at 325 degrees for about 1 hours and 30 minutes, or until meat thermometer registers 155 degrees at the thickest part (test a couple areas and don't get stuck in the stuffing, which doesn't get as hot as the pork). I often put quartered carrots, turnips and onions in the bottom of the roasting pan, which will be nice and tender when the roast is done. Remove from oven. Allow to sit 10 minutes before carving. Optional: brine pork for 1 day to increase tenderness and juicy-ness. To brine the pork, dissolve 1/2 cup salt in 1 gallon water; cool completely. Then immerse pork roast in the brine liquid and keep in your refrigerator for 24 hours. Remove from brine; rinse thoroughly before proceeding with recipe.
Preheat outdoor grill or preheat oven to 400°F. Shuck corn. If desired, leave husks attached to cob to use as holders. In a small bowl, combine softened butter, chili powder, and powdered cheese packet or creamy cheese sauce. Spread butter on corn and wrap each ear individually in foil. Place on the grill and close the lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.
For the Sirloin: Preheat oven to 450°F. Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water. Place on roasting pan and transfer to oven, roasting for 20 minutes. Pour the rub-water mixture into the bottom of the pan. Reduce head to 350°F Return to oven and roast for another 30 minutes or until a meat thermometer reads rare - 130°F. Transfer to a cutting board to rest and skim fat from the broth. Very thinly slice the meat, against the grain. Place the sliced meat into the broth. Assemble sandwiches by piling meat onto the buns, topped with giardiniera. Dip in broth before serving. For the Giardiniera: Combine all ingredients, mix well, and marinate for 24 hours at room temperature.
Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain. While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce. Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta. Sprinkle in parsley and cheese. Toss together and serve.
TO MAKE THE VINAIGRETTE:. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes. TO MAKE THE SALAD:. Bring a medium saucepan three-quarters full of salted water to a boil. Add the orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions, and oregano. Toss again. Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice. Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total. Serve the shrimp immediately over the pasta.
Preheat oven to 350°F Lightly coat an 8x8x2-inch baking pan with cooking spray. In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary. In medium bowl, sift together flour, baking powder,baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture. Pour the batter into the prepared pan. Bake 18-20 minutes,. or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Crust. Preheat oven to 350 degrees. With cooking spray, lightly coat 9-inch spring form pan. In bowl, mix crumbs and cinnamon. Drizzle in butter; toss with fork until evenly moistened. Press crumb mixture onto bottom and 1 1/2 inches up sides of pan. Bake 8 to 10 minutes until edges are lightly golden and crust is set;. Let cool on rack. Wrap outside of pan with Heavy Duty foil. Reduce oven temperature to 325 degrees. Filling:. In large bowl, with electric mixer on medium-high speed, beat cream cheese. 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth. With mixer on medium speed, add sour cream and vanilla. Beat in eggs, one at at time, just until incorporated. Pour into crust. Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan. Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight. Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.
Preheat the oven to 375°. Put the dried tomatoes in a heatproof bowl and cover with 2 cups boiling water. Drain the canned tomatoes and reserve the liquid; halve them and put in a shallow roasting pan; drizzle with 2 tablespoons of olive oil and sprinkle with the thyme. Roast, turning once or twice, until the tomatoes are dried and lightly browned, about 30 minutes. When the tomatoes are done, drain the dried tomatoes and pour their soaking liquid into the roasting pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, breaking up the roasted tomatoes at the same time. Roughly chop the dried tomatoes and add them to the roasting pan. Put the remaining olive oil in a deep skillet or medium saucepan over med-high heat. When hot, add the garlic and cook just until it begins to color, a minute or so. Add the carrot and onion and cook until they start to release their liquid, about 3 minutes. Sprinkle with salt and pepper, then add the honey and stir until it melts, just a few seconds. Add the reserved liquid from the canned tomatoes and continue stirring until the liquid dries out and darkens, about 5 minutes. Stir in the stock, along with the contents of the roasting pan. Turn the heat to high and bring the soup to a boil, then decrease heat so it bubbles gently. Cover and cook until the vegetables are very tender, about 30 minutes. Garnish with the parsley and serve. *Wintertime Tomato and Rice Soup--add 1 cup short-grain rice, like Arborio, to the pan just after the reserved canned tomato liquid has cooked; increase the stock to 6 cups. *Elegant Wintertime Tomato Soup--use an immersion blender to puree the finished soup in the pan; or cool the soup to room temperature, carefully puree in a blender, and return to the pan to reheat; stir in 1 cup heavy cream, sour cream, or any milk and heat gently.
Scrub and oil the potatoes, then bake the potatoes at 400 derees until done. (You want a crisp skin, so definitely oil them, and don't wrap in foil.) Cut into halves lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell. Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl. Arrange the potato chalupas in a baking dish. Divide the refried beans, chilies among the shells. Fill with potato mixture, Top with remaining cheese. Bake 20 minutes until heated through.
Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously. In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture. Gently add in rum, stirring softly but continuously. Serve with a sprinkling of freshly grated nutmeg.
Put potato in a large pot of salted water and bring to a boil. Lower the heat and simmer for 20 minutes, until tender. Drain and place potatoes back in the pot over low heat and shake the pan to remove excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoons of heavy cream and add as much melted butter and salt and pepper as you feel like. Eat immediately.
Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Puree mixture in batches in blender. Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches. Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek puree. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.
Grease and flour 2 deep 8" sponge tins. Separate the eggs. Boil together the sugar and water until sugar has dissolved. Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture. Beat well and then add egg yolks one at a time beating each in well. Sift together the cornflour, flour and baking powder. Fold into the egg mixture with a metal spoon as lightly as possible. Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately. Remove from oven when sponges spring back when pressed lightly with finger. Cool in tins 5mins before turning onto racks to cool completely. Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar. Sift a little icing sugar on top & serve. OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.
Set oven to 400 degrees (oven rack to bottom position). Grease a 13 x 9-inch baking dish. In a skillet saute the onions and garlic in butter until softened. In a large bowl combine sour cream, mayonnaise, shredded cheddar cheese, seasoned salt, black pepper and sage; set aside. In another bowl stir the milk and Bisquick together to form a soft dough, then knead lightly for about 10-12 times. Pat the dough over the bottom of the prepared baking dish, pushing the dough up the sides to form a shallow rim. Arrange the tomato slices on the top of the dough. Spoon the sour cream mixture over the tomatoes. Sprinkle the top with paprika then grated Parmesan cheese. Bake for about 25 minutes. Let stand 10-15 minutes before slicing into small squares. Delicious!
Slice the fresh Mozzarella Balls into 3 or 4 slices. Core and remove a very thin slice from the bottom of the washed Tomatoes, slice into 4 or 5 slices. Between 4 salad plates divide the Mozzarella and Tomato slices layering the slices alterantely (See Photo). Sprinkle with salt and pepper to taste. Chop the Basil and sprinkle over the top of each salad. Drizzle 1/2 a Tablespoon of Olive Oil over each salad. Serve with Lemon wedges or squeeze the lemon on top before serving.
Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes. Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook. Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Place oven rack in lower third of oven and pre-heat to 350°. Grease a 10-inch tube pan with removable bottom- bundt pan is not recommended for this recipe. Peel and core the apples; slice 1/4" thick. Place other topping ingredients in bowl. Add apples and toss to coat, then set aside. Put flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt. Mix at low speed to combine, then at medium speed until completely blended, about 2 minutes. Pour 1/3 of the batter into the pan. Arrange 1/3 of the apples on top of the batter and sprinkle with chopped nuts if using. Pour another 1/3 of the batter on top of the apples and arrange another 1/3 of the apples on top. Pour the remaining batter on the apples and smooth the top. Arrange the rest of the apples around the center tube, forming a"crown". Spoon 2 tablespoons of liquid from the bowl that had contained the apples over the top and decorate with nut halves, if using. Place cake on rimmed baking sheet and bake for 75 ot 85 minutes, until a toothpick or skewer inserted in the middle comes out clean. If top appears to be getting too brown, cover it loosely with foil. Remove cake from oven and cool 10 minutes. Run knife or spatual around the edge of pan and remove side. Cool to room temperature, then run knife or spatula around the center tube and bottom. Lift cake onto serving plate. Store at room temperature for up to 2 days, or can be frozen.
Place all ingredients in blender and mix. Pour milkshake into cup. Garnish with whipcream and sprinkle with cinnamon if desired and serve.
Cut all the vegetables into long pieces. Pour the ghee in the frying pan and add the garlic and cashews, stirring until slightly browned. Add the vegetables and fry until they are fully cooked. Add the spices, adjusting to your taste. Add rice, stirring well to coat with the spices, and fry until heated through and well mixed.
Mix wet ingredients, then add dry sifted ingredients until smooth. Bake at 400 degrees for 15 minute.
Preheat oven to 350°F. Prepare two 9-inch round cake pans by spraying with nonstick spray. Line bottoms with wax paper; coat with spray. In large bowl combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with electric mixer for 2 minutes. Pour evenly into prepared pans. Bake 30 to 35 minutes until cake tester inserted in centers comes out clean. Cool in pans on wire rack 15 minutes; invert cakes onto rack, remove paper and allow to cool completely. Tint one of the cans of frosting red-orange. Using leaf green, yellow and a bit of black, tint one can frosting pale green. Place 1/2 cup pale green frosting in a pastry bag fitted with decorating tip. Add more leaf green and black food color to remaining pale green frosting until it turns dark green. Stack cake layers on a cutting board; cut crosswise in half. Set one piece aside. For large melon slice: Sandwich 3 cake layer halves with 1/3 cup white frosting between each (invert top layer so flat side is up). For small melon wedges: Cut reserved piece of cake into 3 wedges. Frost large slice and wedges with a thin layer of remaining white frosting. Frost rounded edges of cakes with dark green frosting. Using flat slide of decorating tip, pipe pale green frosting along edge of dark green frosting on sides and top. Pipe squiggly lines onto sides over dark green frosting. Using spatula, smear pale green lines to create the look of watermelon skin. Reserve 1/2 cup red-orange frosting. With remaining red-orange frosting, frost top and straight sides of cakes, leaving about 1/2-inch border of white frosting. Slice chocolate-covered raisins in half lengthwise to resemble seeds. Place cut-side up into red-orange frosting for pits. Chill several hours or overnight in refrigerator to set. Transfer large melon slice to serving tray, standing it on rounded edge. Frost back side of cake with reserved red-orange frosting; decorate with additional chocolate-covered raisins. Place small wedges on tray with large slice. To serve large cake, place it back onto a flat side before cutting into slices.
Invert tofu into a shallow bowl. Slice widthways into 8 slices. Mix all other ingredients well and pour over tofu. Sprinkle with sichuan pepper and salt and serve immediately.
Heat grill. Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix. Set aside. Remove excess fat from pork. Mix oil and taco seasoning; brush on pork. Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center. Serve with corn salsa.
Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator. In a medium saucepan whisk together the egg yolks and sugar. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together. Whisk in the milk over medium heat. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes. Bring it up TO the boiling point but DO NOT let it boil. Remove when it is thickened and immediately pour into a bowl. Stir in vanilla, let mixture cool for 15 minutes. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
Gradually mix the milk into the flour, whisk until smooth. add sour cream (cottage cheese), eggs, thyme, salt& pepper. Whisk until very well blended. Stir in the cheese and spinach. Heat skillet, spray with oil. Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom. Do not over cook the eggs.
Bake yams in a shallow baking pan until very soft, about 1 1/2 hours. Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried). While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice. Cool baked yamsto warm, then peel and mash with a potato masher. Transfer 2 cups mashed yams to a bowl and reserve any remainder for another use. Increase oven temperature to 375°F.
Saute the onion in oil. Add the squash and chilies. Mix and cook, covered, for 20 minutes. Add the corn and seasonings and cook 5 minutes longer. Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.
wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole. broil eggplant,poblanos,garlic, and shallots 5 minutes;remove the garlic ,turn poblanos and broil 5 more minutes;remove everything except the peppers ,and grill until charred about 3 minutes more.you may need to check the peppers and turn them again to make sure they cook evenly. place the peppers in a bag(a sealable zip bag is good but any will work)and set aside about 10 minutes.peel and discard seeds.dont worry about getting all of it;a few peices of charred skin adds flavor. scoop out eggplant pulp and place in food processor with garlic,shallots,peeled seeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree until smooth you may want to add more nam pla or lime juice to taste. serve over hot steamed jasmine rice or as a dip for raw veggies.
Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours. Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks. MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.
Combine Turkey with prepared stuffing mix. Drop by large spoonsful into muffin cups. Bake at 350 degrees about 15- 20 minutes til heated through and tops begin to brown slightly and form a crust. Good served plain or with a fat free gravy.
grease a 19cm x 29cm slice pan with oil. heat oils in a small pan, cook onion, stirring until soft, you will know this when it goes a bit white and see through. combine onion with remaining ingredients in medium bowl. mix well. spread mixture into prepared pan. bake in moderate oven 35 minutes or until golden on top and firm.
Heat oven to 400 degrees (at least for 10 minutes). Beat 6 egg whites to soft peaks, then add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt. Add 1 1/2 cups sugar and continue beating until stiff, about 15 minutes. Put into greased 9x13 inch pan. Put into oven and shut off oven. Leave in oven overnight. Cream 6 ounces cream cheese with 1 cup sugar. Add 1 teaspoon vanilla. Then fold in 1 pint whipping cream, that has been whipped. Add 2 cups miniature marshmallows. Spread over meringue. Refrigerate for 8 hours or more. Cut into pieces and top with cherry pie filling and serve (Use Wilderness pie filling, it's thicker).
Crush oreo cookie into pieces. Mix in with ice cream. Enjoy right away or freeze till ready. Yum!
Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat. Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better). Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually. Serve over hot noodles.
Spray custard cup with cooking spray and set aside. In small bowl or measuring cup mix all dry ingredients, add the peanut butter and milk to the dry ingredients and mix thoroughly. Pour into custard cup and microwave on high for one minute. You can enjoy right out of the cup (recommended) or allow to cool a few minutes before turning out onto a plate and enjoying.