HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, mix plum preserves, garlic, soy sauce and salt. Microwave on high 1 minute or until preserves melt. Brush 1 side of each pork chop with plum sauce. On a pre-heated grill place pork chops sauce side down and cook over medium heat for 5 minutes or until browned. Brush top side of chops with plum sauce, turn chops over and cook for 5 minutes or until cooked through. Remove pork chops from grill to serving dish. Reheat remaining plum sauce and pour over pork chops. (This can also be cooked in a pre-heated large non-stick skillet.). Serve pork chops on top a bed of Risotto. A baby spinach salad is a great addition.
Heat oil in large skillet over medium-high heat until sizzling. Add cubed potatoes and the last six ingredients to pan. Fry potatoes until golden brown and fork tender, stirring occasionally. Then add the butter and diced onion. Mix. When the onion has softened slightly, add the ham to the pan and mix again to combine. Once heated through sprinkle the cheese over hash. Serve when cheese has melted.
In large skillet, melt butter, stir in flour, cook 1 minute. Slowly stir in milk, cook until bubbly. Add cheese, salt and pepper, mix well. Remove from heat. Put 3 pieces asparagus on each ham slice. Roll up and place in 13x9 baking pan. Cover with the cheese sauce. Sprinkle with crumbs. Bake at 375* for 20 minutes.
In med. sauce pan saute onions and green peppers in butter until soft. Add remaining ingrediants and bring to a boil. Lower heat to simmer and cook another 10 minutes stirring often.
Cut herring into small cubes. Mix herring with onion, eggs, apple and lemon juice. Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. Serve with rye bread.
Grind the4-5 hours presoaked dal into a paste and add baking soda,asafetida,ginger and salt. Mix well and leave for 30 minutes. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. DO NOT TURN OVER TO FRY OTHER SIDE. Meanwhile heat oil for deep frying and then deep fry. When golden brown remove and cool. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. YOGURT: Beat the yogurt adding a little water to a paste. Add salt, red chili powder ,zeera powder. and sugar Garnish with sweet Imli Chutney and Chat Masala.
In a skillet, cook beef until no longer pink, drain. Add sloppy joe sauce and soup, mix. Place thawed hash browns in a greased 9x13 pan. Top with the beef mixture. Bake at 450 degree for 20 minutes- covered. Remove foil and bake additional 10 minutes or more until heated through. Sprinkle with cheese.
Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside. Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine. Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven. Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks. Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.
Season and brown meat to taste. Drain and put into a Dutch oven. Add onion, carrots, basil, parsley, broth, and potatoes. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Mix and melt butter and flour until bubbly. Add to soup mixture; cook and stir for 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper. Cook until cheese melts. Remove from heat; blend in sour cream.
Truss chicken and brown on all sides in oil in separate pan on top of stove. Put chicken in cooker, breast side down. Saute carrots and onions in pan on top of stove. Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker. Cut tomatoes into smaller pieces if desired. Add tomatoes with juice to cooker. Add worcestershire and season with salt, pepper and rosemary or thyme to taste. Top up with water. Do not exceed the "max PC" line when filling cooker. Put cover on cooker and set to "seal." Select meat function and set timer on cooker to 25 minutes. After 25 minutes, unplug cooker and let the pressure drop. Open cooker when pressure has dropped. Remove chicken from cooker and remove all meat and skin from the bones. Discard bones and skin. Shred the meat. Put glass cover on cooker and plug inches It should go into the "heat" mode. Select "meat" mode and set timer on cooker to 20 minutes. Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender. Turn off heat and let cooker cool for 5 minutes. Add chicken. Stir and serve with crusty bread. Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.
Cut 8 thick slice of Foccacia bread. Mix mayonaisse and Ranch dressing in small bowl. Spread mayo mixture on 4 slices of Foccacia. On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese. Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together). Top each sandwich with remaining slices bread. Spray frying pan with Olive Oil spray (or other cooking spray). Fry each sandwich on medium until they are golden brown. Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese. Enjoy! These are so yummy!
Mix all ingredients together, serve chilled, or poured over crushed ice. Garnish with junks of pineapple.
In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig. Honey Syrup:. In a small heatproof bowl, stir honey with boiling water until dissolved. Let cool, then refrigerate in an airtight container for up to 1 month.
Line 9-inch pie plate with shell and flute edge. In medium bowl, beat eggs well. Add corn syrup, lemon peel and juice and melted butter. Combine sugar and flour and stir into egg mixture. Pour into unbaked pastry shell. Bake at 350° for 50 minutes. Chill. Top with dollops of whipped cream to serve.
Preheat oven to warm (160°C). Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim. Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre. Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve. Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients. Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth. Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre. Leave the cake in the tin to cool completely before turning out. To make the icing: Combine the chocolate and butter in a small pan and stir over low heat until smooth. Cool to room temperature, stirring often, until the mixture is thick enough to spread. You can speed up this process by refrigerating the mixture. Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake. Allow the icing to set slightly before serving.
Preheat oven to 350°F. Grease 9x5-inch loaf pan with softened butter and dust with flour. In medium bowl, whisk together flour, baking powder, and salt; set aside. Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside. Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over). In food processor, process sugar and zest until combined--just a few short pulses. Add lemon juice, eggs and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined. Gently fold in poppy seeds until evenly incorporated. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes). Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired. Cool to room temperature. For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. After removing cake from pan, poke entire top and sides with a toothpick. Brush top and sides of cake with glaze. I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!
Spread cream cheese on one side of the bread. Next spread the jam on the same side of the bread. Follow with the turkey breast. Orginially, the sandwich would be pressed with a sandwich press till warm and toasted, similar to a pannini sandwich. If you do not have a press, then you can toast it in the oven till warm.
Preheat oven to 325°F Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes. Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth. In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved.Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour. Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.
Preheat oven to 375°F. In a skillet, add olive oil garlic and spinach; cook until spinach begins to wilt. In a large bowl, combine spinach and cheese; mix well. Roll out crescent roll dough onto a cookie sheet and make a crust with the edges of the dough. Spread cheese mixture over crescent roll dough and place in oven. Bake for 10 minutes or until golden brown.
Dry off shrimp (especially if just thawed). In medium bowl, whisk the egg whites and cornstarch with fork, add sesame seeds, salt, pepper and stir. Add shrimp and toss (recipe up to this point can be done 1-2 hours ahead of time). Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Once pan is hot and oil is shimmery, lay 1/2 shrimp so that they are not touching eachother in single layer on pan and let cook 2 minutes. Flip the shrimp and cook other side two minutes. Remove onto plate lined with paper towel and repeat this step with leftover oil and shrimp. Wipe skillet with paper towel if there is oil remaining. Add orange juice and soy sauce and turn up heat to high. Add red pepper (or sriracha) and sugar and boil until reduced by 1/2 (5 minutes). Add the shrimp to skillet, coat with sauce and re-heat (1 minute). Add green onions to pan, stir, and serve immediately.
Combine first 8 ingredients in a large bowl and mix well. Cover a cookie sheet with foil. Press chicken mixture into a 8x10 rectangle. Place cheese slices on chicken mixture, then top with ham slices. Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up). Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through. Slice to serve. To freeze: wrap baked chicken roll, label and freeze. To serve: thaw overnight and then bake as above.
In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better). Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour. In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium. Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom. Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through. Remove from skillet and drain on paper towels before serving.
In a large bowl, beat the cream until thick. Add eggs, sugar, vanilla, and rum essence, beating continuously. One the mixture is thick and creamy, add milk, while continuing to beat the mixture. Serve with a dash of nutmeg.
Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake. Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like. Reserve as many raspberries & almonds as you desire for top garnish. Prepare pudding. Whip cream with sugar and vanilla. Warm preserves until liquid. In a straight sided trifle bowl place half the cake cubes. Pour half the preserves over the cake. Sprinkle half of raspberries and half of almonds over the preserves. Cover with half the pudding. Cover with half the whipped cream. Repeat layers with remaining ingredients, finishing with whipped cream. Chill at least four hours but overnight is best. Garnish with reserved raspberries and almonds just before serving. Garnish with mint if you like but it's beautiful without it.
Preheat oven to 325 degrees. Beat eggs thoroughly. Add sugar and flour to eggs and beat again. Melt butter and allow to set 4-5 minutes. Then add to above mixture. Add vanilla, nuts and chocolate chips to mixture and mix well. Pour into unbaked pie shell and bake at 325 degrees for one hour. Serve warm or at room temperature.
On low heat, sweat the potato, celery, onion and garlic in butter in a heavy based pot for 5 minutes. Add the chestnuts, stock and simmer, covered, for 25 minutes until the nuts and vegetables are tender. Strain through a colander into a bowl and puree the solids in a food processor. Return the liquid to the solids while holding back about 1 cup in case the soup is too liquid for your taste. Strain back into the pot. Add the creme fraiche for extra tang and simmer the soup for 15 minutes to allow it to reduce slightly. Season to taste. Before serving, add the liquor to the hot soup. Garnish with choppsed parsley. The French would add a little shredded duck confit warmed in the alcohol into each bowl just right before serving.
preheat oven to 410 degrees. rinse brussels sprouts, trim off base, remove any leaves with brown spots, and chop each sprout in half. cut white and green part of scallions into 2 inch pieces. put brussels sprouts and scallion pieces in mixing bowl and drizzle olive oil. toss with a spoon. roughly chop oyster mushrooms and add to bowl. sprinkle liberally with salt and pepper and toss again with spoon. spread vegetables onto foil covered cookie sheet and place in oven on top rack. cook 20 to 30 minutes, until sprouts begin to char.
Sift together all dry ingredients. Add eggs one by one. Stir in milk and rest of ingredients except almonds. Spread into a bundt pan and bake fpr 40 minute Sprinkle with almonds. Serve warm.
Heat oven to 400 degrees. Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside. Prepare the pie crust: Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes. Divide dough in half. On a lightly floured board, roll out one half into a 15" circle. Carefully fold in half and place into a 9" or 10" pie plate. Press evenly onto bottom and sides of pie plate. Evenly spoon the fruit mixture into the pie plate. Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough. In a small bowl, beat egg and brush over the top of the pie. Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.
Heat oven to 350 degrees. Spray 10 inch round spingform pan with cooking spray (or 9" pie plate). In medium bowl combine flour, baking powder and baking soda and salt. In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth. Add flour mixture to wet ingredients, stir until blended. Place in prepared pan. Sprinkle berries on top of batter. In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter. Bake 50-55 minutes. Cool 20 minutes before serving.
Preheat oven to 350°F. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake for 10 minutes or until crisp and lightly browned. Cool completely in pan. Meanwhile, beat cream cheese in a mixing bowl until smooth. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Blend the cream cheese with an electric mixer on slow speed for about 1 minute to soften it up. Add the orange juice and raisins to the cream cheese and stir with a spoon to mix. Spread the cream cheese spread on 24 thin nutbread slices to make 12 sandwiches. Make two diagonal slices across each sandwich to make 4 triangular sandwiches. You can trim the breadcrusts off the sandwiches if you like.
Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process. Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.
In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels. While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside. Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear. Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.
Melt margarine. Combine bread crumbs, parmesan, basil and oregano. Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray. Save remaining margarine. Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered). Combine remaining margarine with wine, green onion and parsley. Pour wine mixture over chicken and bake an additional 10 minutes. Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.
Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl. Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion. Spoon into prepared pan. Bake for 60 to 70 minutes. Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.
Heat butter in frying pan. Add leeks and cover pan; cook 8 to 10 minutes over low heat. Peel potatoes and cut into thick slices; add to frying pan. Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat. Sprinkle with chopped parsley and serve immediately.
For the sauce, melt the butter in a pan over medium heat. Add flour, then beat hard until you have a paste. Take off heat; let cool 2 minutes, then gradually add milk, whisking constantly. Return to heat, and add mustard and nutmeg; simmer gently for 10 minutes, whisking frequently so the sauce doesn't burn. Once the sauce thickens to the consistency of tomato sauce, take it off the heat. Add the cheese (keep a little to garnish). Season to taste. Preheat oven to 350 degrees. Flatten the bread with a rolling pin; brush both sides with melted butter. Line 6-cup muffin tin with the bread slices, pressing them with the bottom of a glass. Divide the ham among the muffin cups. Crack an egg into each (if the egg seems too big, pour a little of the white away before using). Top with 2 tablespoons sauce, then sprinkle with cheese and pepper. Bake 15-20 minutes, and serve.
Combine all ingredients, except garlic and rosemary, and blend well. Place roast in an oven-proof baking dish. Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down. Preheat oven to 425 degrees. Sprinkle the garlic powder and crushed rosemary over the top of the roast. Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare. Remove from oven and allow to rest about 5 to 10 minutes. Carve against the grain and serve, using the juices as a gravy.
Fill a pint shaker w/ice. Add cognac, amaretto & chocolate syrup. Shake & pour into a well-chilled martini glass.
Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook for 1 minute. Add water chestnuts, carrots, cabbage and green onions. Cook until onions and cabbage begin to wilt, about 2 minutes. Remove from heat. Stir in sesame seeds and sesame oil. Arrange lettuce leaves on the outer edge of platter. Spoon meat mixture in center. Allow guest to spoon mixture into leaves and eat like a taco.