HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the oil brown the meat in batches in a heavy saucepan. Remove from pan and brown the onions in the drippings. Return the meat to the pan. Combine the "Au Jus Mix" with the water and orange juice and soy sauce. Stir well to combine. Add to the meat. Add the ginger. Stir well. Heat to boiling; reduce heat to simmer; cover and cook for 35-40 minute Depending on the size of your meat slices. (Sample a piece to see if it is tender). Cook more if needed. Combine the corn starch with the 1/4 c water,and stir into the meat mixture. Stir until thickened. Add the vegetables. Cover and cook 10 more minute. You may stir in a can of drained Mandarin orange slices or chunks of pineapple. This makes a pretty presentation.
In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
Cut risen dough into four or six individual balls and roll out to 6-8" circle. Make a ridge with fingers. Lay 1-2 mozzarella slices on top of dough. Add the following in this order: Crumbled Feta cheese, spinach, sliced mushrooms, sliced red onion, sliced fresh tomato. Sprinkle with oregano, salt and crushed red pepper flakes to taste. Drizzle evenly with olive oil. Place on a pizza stone that has been sprinkled with a little corn meal. Bake in a 450F preheated oven and bake for 12-15 minutes. Serve hot.
-Using your hands, mix together beef, taco seasoning, and water. -Brown the beef mixture in a skillet over medium-high heat for 5-6 minutes, using a wooden spoon or spatula to break up the meat as it cooks; set aside. -In 375 degree oil, fry tortillas for 30-45 seconds per side, keeping as flat as possible and popping any bubbles that may form; drain on brown paper bags. -Spread beans, then meat, then picante sauce/salsa over 4 of the tortillas; set aside. -Spread cheese, then tomatoes, then onions over remaining tortillas; stack one of these tortillas on each of the others. -Place pizzas under a hot broiler just until cheese has melted. **** I usually just brown the burger and add the beans in with it.
Spread cream cheese on one slice of bread and then build ingredients in order listed above, topping w/ other slice of bread. Slice and enjoy!
Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Sir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally. Meanwhile, preheat the oven to 300 degrees. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and add small extra amount of stock if you want a thinner sauce. Serve hot in shallow bowls with slices of crusty bread.
Preheat oven to 350°F. Beat egg with milk. Stir in oil, applesauce, vanilla. Mix in oats, brown sugar and cinnamon. Pour into greased 5x9 loaf pan. Bake in 350 F oven for 30 minutes.
In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside. Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together. Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours. Cut into 8 wedges and serve.
Fry up eggs in pan with a little oil and then chop up and set aside. Fry cold rice in batches using vegetable oil and adding soy sauce a little at a time to add color and flavor to your taste. Make sure to continue to stir rice so that it does not stick to the bottom of the pan. Set rice aside when finished cooking all of it. Fry Chinese sausage in a pan or bake in oven until done. Slice Chinese pork sausages into small chunks and set aside. Sausage is available in grocery store where the italian sausages are, they are red in color. Fry the vegetables in vegetable oil along with oriental season packets (throw out the ramen noodles or use in another recipe)until vegetable are soft or cooked to your liking. Mix all cooked ingredients together and enjoy.
Heat a large stock pot and add sesame oil. Add chilli, ginger and shallots. Cook, stirring for 1-2 minutes. Add stock and creamed corn then bring to boil. Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens. Simmer for 1 minute. While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly. Add chicken and ham, gently reheat and season to taste. Simmer for 5 minutes, stirring occasionally, serve.
Cook onions & celery in butter. Add chili, refried beans & salsa. In 13 X 9 pan, layer tortilla chips, 1/2 chili mixture, all corn & 1/2 cheese. Repeat layers of chips & chili. Bake 45 minutes at 350. Top with remaining cheese & bake 3-4 minutes more.
In large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans. Transfer to two 8-inch x 4-inch loaf pans, coated with nonstick cooking spray. Sprinkle with remaining pecans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Mix together the quick oats, sugar, and cocoa powder. Add up to 6 tablespoons cold orange juice (or use the cold brewed coffee) to moisten. Using your hands, rub in the butter until batter holds together in a soft mass. Shape the batter into walnut-sized balls. Roll each one in coconut or pearl sugar. Place cocoa balls on baking sheet and refrigerate for at least one hour (if you like firmer cookies, place in freezer).
HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 4 to 5 minutes or until mixture is thickened. Fill warmed taco shells with chicken mixture. Top with lettuce, tomatoes, cheese and taco sauce. Note: Toppings: shredded lettuce, chopped tomatoes, shredded cheese, Thick & Smooth Taco Sauce. (The toppings have not been included in the nutritional analysis.).
Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple cider vinaigrette, bleu cheese, candied pecans and strawberries. Place on serving platter and garnish with cinnamon raisin croutons. To Make Candied Pecans: Mix powdered sugar and water. Dust pecans with powdered sugar mixture on parchment paper and bake at 275 degrees for 20 minutes, or until golden brown. To Make Apple Cider Vinaigrette: Combine all ingredients together in a large mixing bowl, except the olive oil. Add the olive oil gradually and whisk until thoroughly mixed. To Make Cinnamon Raisin Croutons: Cut bread into 1/2 inch cubes. Melt butter and toss bread cubes with butter. Bake at 350 degrees for 10 minutes.
Rub ingredients over roast. Place in roaster and let stand in room temperature for 1 hour. Sear in hot oven 450-475 degrees for 30 minutes. Turn heat down to 300-30 minutes per pound. Let set for 5 minutes before slicing. I make Au Jus dipping sauce with Goumet Awards french dip base.Directions on the jar.
Preheat oven to 350^F. Spray an 8x8x2-inch baking pan with cooking spray. Blend first 5 ingredients together in a bowl. Spoon mixture into the prepared dish. Evenly distribute the cheese over. Bake until set, about 45 minutes. Let stand 10 minutes before serving.
In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature. Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator. When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag. Preheat oven to 325 degrees. Combine the flour, salt, and black pepper on a large plate, mixing well. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil. Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning. Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.
Place the ham hocks in a large stock pot, and add the remaining ingredients. Add water to cover the hocks by at least 2 inches. Bring to a boil over high heat, stir and reduce heat to medium low. Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half. Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight. In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock. If desired, portion the stock out into 2 cup amounts and place into freezer bags. Stock can be kept in the fridge for 3 days or in the freezer for 4 months.
Cut wings in half at joint, discard tips. Place on broiler rack, or wire rack with pan under and bake at 400 deg for 15 minutes. Turn and bake an additional 15 minutes. In a saucepan mix the sugar, cornstarch, salt, ginger & pepper. Add liquids. Cook stirring constantly over med heat until mixture thickens. Boil 2 minutes. Brush over wings. Continue baking at 400 deg. for 35 minutes. During baking brush soy mixture on wings frequently.
Put all ingredients in a blender and blend the mixture until smooth. Pour it in a glass and serve it chilled.
Preheat oven to 225 degrees F; line a rimmed baking sheet with parchment paper. Arrange blueberries on parchment paper and drizzle with the honey; toss to coat. Cook in oven, turning sheet once, until blueberries are shriveled, but still supple, about 2 hours. Store in an airtight container about 1 month in a cool dark cupboard.
Place roast, fat side up, in open pan. Heat remaining ingredients and stir until smooth. Spread sauce on roast, reserving extra sauce. Cook roast, uncovered, in 275 degree oven, 40 minutes per pound for rare, 50 minutes per pound for medium. Serve with heated reserved sauce. Pepper Roast Variation: 2 teaspoons crushed peppercorns, 1/2 tsp each ground cloves and dried oregano, 2 TBS Dijon mustard, 1 TBS lemon juice. Spread all on roast and cook as above.
In mixing bowl combine flour, bread crumbs, sugar, soda, salt cinnamon, cloves and nutmeg. Stir in raisins, suet, and nuts. Stir in milk and molasses; mix well. Arrange layers of cheesecloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl. Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string. Place the "sack" in a colander. Place colander in kettle; add enough boiling water to cover the sack. Cover; boil gently for 2 hours. Remove colander from pan; remove cheesecloth from around pudding at once. Turn pudding, rounded side up, on plate. Let stand 30 minutes before service. Serve warm with whipped cream, if desired. NOTE: Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening - which also has a relatively high melting point - for suet in most recipes and few people will notice.
Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers. Reserve broth and debone and chop chicken into pieces. Add chicken back to broth along with onion, bell pepper, and rice. Cook covered until rice is done, approximately 20-30 minutes.
Add salt to water and bring to boil. Add noodles and cook according to package directions. Drain. Place several layers of paper towels on cookie sheet and spread noodles over them. Let dry at least 8 hours. Brush inside of 5 inch strainer (with handle) with a some oil. Spread a 1/2 inch thick layer of noodles on the inside of the strainer. Brush the outside of another 5 inch strainer with oil. Place the second strainer rounded side down over the noodles in the first strainer. Press lightly. Heat oil in wok over medium heat (about 375 degrees F). Carefully lower the two strainers (holding handles together), into the oil. Fry until noodles are golden, about 2-3 minutes. Remove from oil and place on the paper towels. Carefully remove the two strainers. Run knife blades around the edge if necessary to loosen. Drain the baskets on the paper towels. Repeat to cook the remaining noodles.
Heat oil in dutch oven over medium high heat. Braise meat for about 5 minutes, turning often until browned on all sides. Remove, set aside and keep warm. Saute onions in dutch oven until limp. Add broth, apple juice, wine, onion soup mix& spices and stir well. Return beef to dutch oven. Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes. Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness. Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan. Stir together cake mix, pudding mix, eggs, water, oil and Frangelico. Pour batter over nuts. Bake at 325 in oven for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top. Glaze-----------------. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.
Add 4 1/2 tsp yeast to 3/4 cup water. Add 1 cup of whole wheat flour and mix vigorously. Cover bowl with plastic and let sit for 45 minutes to proof. When sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . Stir in very well. Now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. (I use my KitchenAid for this). Knead dough in mixer for 10 minutes or 20-30 minutes by hand. Take a break half-way through if you're hand kneading and let dough rest for 10 minutes. Place dough into large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size. Punch dough down, divide dough, and reshape into loaves. Place into greased 9x5 bread pans, cover with plastic and allow to rise again. Preheat oven to 350°F. Make egg wash by whisking egg and water together in small bowl. Brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes. To test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound. Cool these for at least an hour before slicing. If you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. Try to be patient.
Preheat oven to 300 degrees. Dredge chicken legs in the flour. In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned! Remove from pan. Pour off excess oil (but don't mop out all of the oil). Return pan to medium heat and saute the onion and garlic until the onion is transparent. Add tomatoes and cook for about 15 minutes. Remove this mixture from the heat and add to a blender or food processor. Add the chicken stock to the tomato mixture and puree until you get a sauce consistency. Season with salt and pepper. Arrange chicken legs in a baking dish and cover with tomato sauce. Cover with aluminum foil and bake for 1 hour. Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes. Serve immediately.
Soak 12 tooth picks in water for 15 minutes; preheat oven to 500°; line a jelly roll with parchment paper. Wrap each date with a piece of bacon and skewer with a toothpick; place seam side down on the baking sheet; sprinkle with brown sugar if desired. Bake 6 minutes or until well browned; rotate and bake 2-4 minutes more until bacon is crisp; drain on paper towels; cool a bit and serve.
Preheat oven to 350 degrees. Lightly butter an 8x12" baking dish. In a pot of boiling salted water, cook the macaroni until al dente. Drain, transfer to a bowl. Add two cups of the cheese and toss until melted. In another bowl, whisk the eggs with the sour cream. Add the milk, butter, and 1/2 teaspoons salt. Stir the mixture into the macaroni and pour it into the prepared baking dish. Sprinkle the remaining cheese on top. Bake for 35 minutes, until bubbling and cheese is melted. Let the macaroni and cheese stand for 15 minutes before serving.
Crush Oreos and mold into the bottom and side of a 9" pie plate. Bake at 350 degrees for 3-5 minutes. Cool. Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie. Freeze until ready to serve, at least one hour. Serve with whipped cream.
Preheat oven to 400 degree. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup. Transfer Vegetables to a large bowl and cool. Stir together bread crumbs and milk in a large bowl. Let stand 5 minutes. Stir in egg and egg white. Add to vegetables. Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture. Mix well with hands (mixture will be very moist). Form into a 9-by 5-inch oval loaf. Put into lightly oiled 13 x 9 x 2 inch metal baking pan. Brush meatloaf lightly with remaining 2 tablespoons ketchup. Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees. Let meatloaf stand 5 minutes before serving.
Mix mango pulp, condensed milk, and heavy cream with whisker or spoon for 3-4 minutes Now fold in cool whip until mix all together. Pour in to airtight container and freeze it overnight in your freezer. Or if u have ice cream maker then u can make it in ice cream maker. Makes: 20 servings.
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add green onions and next 3 ingredients to skillet. Saute 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool. Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese. Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours. Bake, covered, at 325° for 1 hour or until bubbly and hot.
Combine mushrooms, peas, soup, bean sprouts and water chestnuts. Place in casserole. Sprinkle almonds or onions on top. Cover and bake at 350 for 30 minutes.
Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat. Place oil in a shallow pan and heat oven to 400 degrees. In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper. Once pan is heated, place hens skin side down and brush with half of the honey mixture. Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter. Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm with your favourite pudding.
Process basil and and chives in food processor until fine. Add feta and garlic until well mixed. Add enough olive oil to make spreadable. Spread on bread, crostini, or little pizzas, dollop on pasta, or add to soups or vegetables.
Toss fruit. Fold in glaze. Refrigerate for at least 1 hour.