HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the pork tenderloin crosswise into 1/2" inch pieces. Place each medallion between two pieces of plastic wrap on a flat surface. Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick. In a skillet heat the olive oil and garlic over medium heat. Add the pork medallions and brown on each side for 3-4 minutes. Remove to a warmed platter and season with salt & pepper. In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds. Add the Dijon mustard, the fresh rosemary, and the chicken stock. Reduce over medium heat by one-quarter. Add the maple syrup and Balsamic vinegar. Reduce till slightly thickened. Add remaining butter and stir to thicken. Serve warm over medallions with couscous or rice pilaf.
Take whole turkey place in deep fryer fill with water remove turkey. Mark the water line with a marker. Spill out water and dry careful not to remove marked line. Fill with canola oil. Heat oil to 350 degrees. In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes. Strained and set aside. Save garlic and herbs. Tie legs and wings with cotton string to keep them in place next to the body. Place the chopped strained garlic and herbs under the skin of the turkey. Inject the herbed butter-oil mixture into the breast and legs. Rub the cajun mixture inside and outside of the turkey. Place the turkey breast side up in lowering slowly into oil. CAUTION Of splattering oil. Fry turkey 3 1/2 minute per pound. Use a meat thermometer in the thigh and when it reads 180 degrees its done. Remove from hot oil and drain on paper towels. Lets rest for 15 to 20 minutes. Carve and serve. I`m really sorry that I didn`t get a picture of the turkey before I carved it. So the carved picture is what you get for now. I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.
Beat the eggs lightly. Add the cream, wine, salt and pepper and mix well. Melt the butter in a large skillet over med low heat. Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still. Stir in the cream cheese and stir until it melts and blends. Serve HOT.
Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat. While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside. In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors. Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.
In pan, brown chops both sides in oil then transfer to crockpot. Add garlic to drippings in pan, cook and stir about 1 min or until golden brown. Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved. Pour over chops, cover& cook 7-8 hours on low heat. Remove chops. Combine corn starch& cold water until smooth and stir into slow cooker. Return chops, cover, set to high heat and cook for 20 minutes. Serve over white rice or with a boxed oriental style rice.
Place the tapioca in the rice cooker bowl. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt. Pour the milk mixture over the tapioca; stir to combine. Close the cover and set for the Porridge cycle or approxiamately 20 minutes. When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla. Pour the pudding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.
Blend the buttermilk, eggs, butter, and vanilla until well combined. Slowly add the flour, sugar, baking powder, baking soda, and salt. Continue to blend until the batter is thick and smooth. Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray. Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden. Gently but quickly flip the pancake over and cook for 30 seconds or until golden. Spray non-stick spray between cooking new pancakes. Serve hot with butter and maple syrup.
Start cooking pasta in large pot of boiling water. In skillet, add 3 tsp olive oil and cook garlic slightly. Add pine nuts and cook 2 minutes. Stir in spinach and tomatoes and cook 3 minutes. In a bowl combine cheeses, add oregano, salt, and pepper. When pasta is cooked, add 1/2 to large bowl and drizzle with 1 tsp olive oil. Add remaining pasta and drizzle with 1 tsp olive oil. Toss well. Add spinach mixture to pasta and toss. Add cheese mixture and toss. Top with parmesan cheese to taste.
Saute onions with olive oil, salt, and pepper until translucent. Set aside. Dice potatoes, carrots, and celery. Set aside. In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth. Add vegetables and stewed tomatoes. Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.
Put ingredients into a blender & puree until smooth. Pour into 2 glasses & ENJOY!
Preheat oven to 350 degrees. In a microwaveable bowl melt together the chocolate chips, bittersweet chocolate, cocoa, and butter. Microwave for one minute, stir and set aside to finish melting. In a large mixing bowl sift the flour, brown sugar, baking powder, salt. Add the walnuts and cherries and mix well. In a small mixing bowl stir together the okara (or tofu) and vanilla. Add the melted chocolate mixture. Add this mixture to the dry ingredients, mixing well. Spread into a greased 8" x 8" square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste -- and that is important when you are serving something chocolate!) Bake for approximately 35 - 45 minutes. Do not overbake.
Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once. Garnish with cilantro or parsley and serve with rice.
Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch. This is good with some chopped or shredded chicken breast in it. Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating. Can be doubled/multiplied.
Place lentils and water in sauce pan and simmer over medium heat for 40-45 minutes, until tender. Drain and chill. Meanwhile, cook pasta until al dente - drain and rinse under cold water. In a large bowl, combine lentils, pasta and remaining ingredients. Chill for 1 hour to let flavors blend. Take out and let stand at room temperature before serving. Enjoy!
In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander. While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve. Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary. Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil. Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Preheat oven to 350 degrees. Spray one large loaf pan with the cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, cloves and baking powder. Add eggs, honey, milk and butter; combine well. Pour mixture into prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool, then drizzle melted chocolate over the top.
Heat a large, heavy, flameproof casserole, then add the oil. Add chicken thighs and brown on both sides. Push the thighs to the side of the casserole, then add the garlic, ginger, black beans, and orange zest. Stir for 30 seconds. Add the orange juice, soy sauce, and chili bean paste. Bring mixture to a boil, then lower the heat to a simmer. Cover the casserole tightly and continue to cook for about 20 minutes. Serve immediately.
Mix all the ingredients together. Shape into patties and cook how you normally would, on the grill or on the stove until an internal temp of 160'.
Onion Gravy: Melt butter, and add sliced onions. Cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. Stir in 1 tbsp flour. Add beef stock, wine, and worcestershire sauce. Bring to a boil and cook for 5 minutes. Season with salt and pepper to taste and set aside. Toad in the Hole: Heat oven to 425* F. Stir together flour, mustard, and pepper to taste. Whisk in milk and eggs to form a batter. Rest for 15 minutes. Pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes. Heat remaining bacon grease in a skillet. Wrap prosciutto around each sausage, and fry until lightly browned all over. Pour batter into dish over hot bacon grease. Arrange sausages over batter. Bake for 25-30 minutes until done. Serve with the Onion Gravy.
In a large bowl, whisk together oil, lemon juice, salt, hot sauce and pepper. Add the watermelon, feta, olives (if using) and onion; gently toss. Garnish with the mint and serve.
Set oven to 350 degrees. In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine. Whisk or blend in the flour with 1/3 cup cold water. Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet. Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened. Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through. Remove from heat, and stir in the sour cream. Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll. Place evenly into prepared baking dish. Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired). Bake for 10-15 minute, or until the crepes are hot.
Beat milk, pudding mix, pumpkin, and spices together for 2 minutes. Fold in 1 1/2 cups of the whipped topping until combined. Refrigerate for 1 hour. Top individual servings with dollops of remaining whipped topping.
In a 2-1/2 quart saucepan saute garlic and onions in oil over medium heat until onions are translucent. Add brown rice, toast, stirring constantly for about 4 minutes. Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed. Meanwhile, in a bit of oil, saute zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste. When rice is cooked, add corn, zucchini, and carrots and mix well.
Spray baking pan(s) with nonstick cooking spray and set aside. Preheat air fryer to 305-310-degrees F. In a large bowl, combine all-purpose flour, almond flour, cinnamon, baking soda and salt; whisk to combine. In a separate bowl mix sugar, buttermilk, egg, vanilla, canola oil and mashed banana. Add wet ingredients to dry and gently fold until completely combined. Pour batter into pan(s) and top with sliced banana and sprinkle with sanding sugar, if using. Transfer pan(s) to the fryer basket. Cook for 25 minutes or until a toothpick comes out clean from the center of the bread(s). Allow to cool for at least 10 minutes before removing from the pan(s). Serves: 8; Calories: 200; Total Fat: 10 grams; Saturated Fat: 1 grams; Total Carbohydrate: 28 grams; Sugars: 18 grams; Protein: 3 grams; Sodium: 140 milligrams; Cholesterol: 24 milligrams; Fiber: 2 grams.
Over medium-low heat, melt sugar until it caramelizes. Pour the caramel into a flan dish to coat bottom. Beat eggs until foamy. Add sweetened condensed milk, then milk, and finally the coconut and vanilla. Mix well with each addition. Pour mixture into flan dish. Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish). Bake at 325°F for approximately 1 hour, or until a knife inserted in center comes out clean. Allow to cool, and refrigerate. Serve cold with fresh whipped cream. May be refrigerated up to 3 days.
Melt the stick of butter in a small saucepan. Place egg yolks, salt, mustard, lemon juice, pepper, and hot sauce in blender and blend for about 3 seconds. Heat melted butter until it begins to bubble, but NOT burn. Butter should be very hot. Turn blender back on and SLOWLY stream in the hot melted butter. The sauce will begin to thicken immediately. Soemtime I steam in a tablespoon or two of water if the sauce becomes too thick. Serve over vegetables, eggs or meat.
Halve the cucumber lengthways and scoop out the seeds. Slice into half moons and put in a sieve, sprinkle with a little salt and leave to drain for 10 minutes. Season the salmon fillets and put on a plate. Steam for 6 minutes or cover and microwave for 4 minutes or until cooked through. Rinse the cucumber and pat dry. Flake the salmon, mix with the cucumber, yogurt and dill and season with black pepper. Serve with toast.
Add all ingredients, in order, to blender or smoothie maker. Blend until smooth. This will be pretty thick because of the amount of ice. Enjoy!
For the Salsa (yields about 3 cups): Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside. In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely. Meanwhile, peel and dice kiwi and mango. Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture. Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend. For the Quesadillas: Place blackening seasoning in a shallow dish. Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat. Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest. In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned. Stir in basil and honey and cook for 5 more minutes. Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside. Slice chicken into small pieces and mix with onions. To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top. Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet. When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa. Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.
Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat. Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside. Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce. NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well. Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches. Continue filling and rolling the tortillas until you are done repeating the above steps. I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese. I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this. If you make these the day ahead store in the fridge then bake when you are going to eat them. You can serve these with Sour Cream if you wish. Bon Appetit.
Add all ingredients except shrimp to a large pot. Cover and simmer for 30 minutes. Add shrimp. serve.
Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together. Cover dough and refrigerate 6-8 hours or, preferably, overnight. Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet. Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely. NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.
Place pie filling in slow cooker. Sprinkle cinnamon over apples. Combine dry cake mix and butter in a separate bowl (will be crumbly) and drop spoonfuls over filling. Sprinkle with 1/3 cup chopped walnuts if you desire. Cover and cook on low for 3-3/2 hours.
Cube the gingerbread into 1 inch cubes. Whip the cream, adding sugar, lemon zest and juice. In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord. Repeat layers two more times. Chill for at least three hours to develop flavors. Enjoy!
Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely. Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil. Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside. Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
Heat skillet to medium high. Add green onions and cubed ham. Cook 2-3 minutes. Stir eggs to break up yolks. Add eggs to skillet and season with garlic salt, red and black pepper. Sprinkle cheese into eggs and stir. 'Scramble' - use spatula to break up and allow eggs to cook through. Toast bread & spread yellow mustard on one side of each piece. Serve cooked egg mixture on bread, open faced sandwich style.
Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap. Cook on high for 2 minutes. Remove and stir with fork. Replace plastic wrap and cook for 2 more minutes. Remove and stir. Replace plastic wrap and cook for 1 more minute. Mix in desire seasoning then its hot and ready to eat!
Sift all dry ingredients together and make a well in the center. In a separate bowl, beat the egg whites; add the remaining liquid ingredients. Pour the beaten liquids into the flour mixture. Don't overmix; ignore small lumps. Refrigerate batter for 30 minutes. Wipe a hot 6 inch non-stick pan lightly with oil. Spoon batter into the pan and let it spread until thin (tip pan if necessary). When browned on bottom, flip over to brown the other side. Note the two sides will look quite different.
Preheat oven to 350 degrees. Spray 9x13 inch cake pan with non stick spray. (not neccessary but will definately help with clean up) Open package of bacon and cut entire slab into thirds. Wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks. Place each bacon wrapped weenie in cake pan, making sure to crowd them together. (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed. Place weenies in hot oven. Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar. Continue until sugar is completely melted and bacon is thoroughly cooked. When serving, be sure to drizzle sugar/bacon grease over weenies and on the platter. Some people like to swirl their weenies in the syrup before cramming them in their mouths. I've never really timed this recipe, but I'm going to guesstimate the time at@30-40 minutes. Servings also depend on the crowd you are feeding. My crew will argue that 15-20 weenies qualify as a serving!
Combine pineapple, honey and ice in blender. Blend till smooth. Add banana. Blend until desired smoothness is reached. You may have to stop blender to stir slushie. Add water if needed.