HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours. Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally. TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape. Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.
In a small sauce pan melt butter. Remove from heat add in all remaining ingredients (chives, cilantro, garlic, cayenne pepper, black pepper, chile sauce) except for the cheese. Whisk together until combined. Cut loaf of Italian bread in half, spoon sauce over both sides of bread, sprinkle with cheese. Toast in a 425*F oven for 10 minutes or until bubbly and golden. Cut into sections and serve.
Beat together cream cheese, sugar and egg yolk. Stir in chips and set aside. Sift flour, cocoa, sugar, baking soda and salt in large bowl. Combine water, oil and vinagar. Add to dry ingredient; mix well. Fill 18 paper lined medium sized muffin cups half full wtih chocolate batter, (I use the muffin scoup from Pampered chef for this). Top each with about 1 tbsp cream cheese mixture (small mini muffin scoup from pampered chef works good for this). Bake in 350 degrees oven for 20-25 minutes or until done.
Place frozen chicken in slow cooker. Mix together soup, mushrooms, salt and pepper. Pour over chicken. Cover. Cook on Low 10-12 hours. Serve over cooked rice.
Cream butter in a bowl. Add salt, pepper, and parsley. Slowly add lemon juice. Good with steak or roast.
In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves. Bring to boil over high heat, then add cranberries & return to a boil. Reduce heat & cook until cranberries pop, about 5 minutes. Remove from heat & stir in lemon juice & orange zest. Cool to room temperature, then chill about 4 hours in the refrigerator. When ready to serve, top each bowl of soup with a dollop of sour cream. Refrigerate any leftovers.
Combine buttermilk and beer in a nonreactive bowl. Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER. Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well. Drain fillets and toss them lightly in the breading mixture to coat them. Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes. Preheat the oven to 200 degrees F. On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer. Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden. Remove the fillets with a slotted spoon and place them on paper towels to drain. Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried. Work quickly so that they don't get overdone and serve immediately.
Heat olive oil in a skillet. Pound veal thin. Mix flour with salt and pepper on a plate. Coat veal in flour mixture. Saute veal on both sides until golden and set aside. Drain oil from the skillet. Add half the butter and shallots and cook until shallots are wilted. Add mushrooms, salt and pepper. Saute on medium heat approx 10 minutes. Add wine and cook approx 7 more minutes. Add remaining butter and chicken stock. Bring to boil and season again with salt and pepper. When liquid has halfway boiled down, add meat. Simmer 5 minutes. Best served with a side of pasta.
Dust the cheese lightly with flour. Heat a skillet over medium-high heat. Add butter and when melted, fry the cheese until golden brown on both sides. Remove skillet from stove, pour jigger of warmed brandy over the cheese and light with a long matchstick. Serve immediately, when flame subsides, with lemon wedges.
In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer). Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. (I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.). Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).(I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Also, children seem to especially like this dish.
In one bowl, mix cereal crumbs, seasonings & flour. Place the melted butter in another bowl. Dip the breasts into melted butter then coat with the cereal mixture. Place into a greased 9x13-inch baking dish. Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading. Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.
Sift flour, baking powder and salt together in large bowl, set aside. In mixer bowl beat the lard and sugar together until light and fluffy. Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated. Add flour mixture to lard mixture and mix well. Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!). Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes. While cookies are warm roll them in cinnamon sugar.
Line bottom of greased 13x9 inch casserole dish with sandwiches. Sprinkle cheese on top. Beat eggs. Add milk, onion, salt, dried mustard and parsley. Pour evenly over cheese. Sprinkle meat on top. Cover dish with aluminum foil. Refrigerate overnight. Preheat oven to 325°F. Bake about 1 hour until firm. Let sit 10 minutes before serving.
Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up. Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned. Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown. Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling). Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire. Serve hot.
Place butter into a mixing bowl and beat until soft. Add Stilton cheese and beat with butter until creamy (not smooth). Work breadcrumbs into mixture and add port until combined. Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate. Allow Stilton to reach room temperature before serving. Serve with crackers or fresh crusty bread.
Mix all ingredients except the silver beet with a little water until you have a medium thick batter. Add the well drained silver beet and fry in spoonfuls in hot oil until cooked. Drain on paper towel and serve with curries as a side dish or as a snack. Note:Bok Choy could also be used as a substitute for silver beet. PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for "BEETS" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Preheat oven 350 degrees. Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan. In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding. Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean. 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved. Once the cake has been removed from the oven slowly pour the entire hot rum mixture over Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
For Polenta, in a small bowl, whisk cornmeal, salt and 1 cup of water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened. Reduce heat to low; cover and cook for 15 minutes. Divide the mixture between two greased 8 inch square baking dishes. Cover and refrigerate until firm, about 1 1/2 hours. In a large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Loosen one polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta that is still in a dish. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture. Cover and bake at 350 degrees for 40 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield 6 servings.
Preheat oven to 350 degrees. Brown ground beef with diced onion, salt, pepper & garlic salt. Cook Elbow macaroni until tender, drain and mix sour cream & noodles (only) together. Once noodles are coated with sour cream. Combine beef with tomato sauce and place 1/2 of mixture in a 8x10 dish. Add a layer of noodles and top with 2 slices of cheese. Repeat this once more, topping casserole with remaining cheese slices. Bake at 350 degrees for approximately 20 minutes.
To prepare crust: Preheat the oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. Check about 12 minutes if you have a hotter oven. Don't let the crust to get too brown. To prepare filling: First make sure the pineapple is well drained. You don't want to add too much excess liquid. In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Allow to cool completely and serve chilled with sugar free whipped cream.
Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes. After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.
Combine all ingredients. Mix well. Bake at 350 degrees for 30-40 minutes, or Microwave on high 7- 9 1/2 minutes, stirring twice-cover with wax paper while cooking.
In a medium mixing bowl put flour and teaspoon each salt and pepper, mix. Toss the beef cubes in the flour until coated. In a soup pot heat the olive oil over medium high heat until the oil blooms. Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides. Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat. Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften. Add all three tins of beef broth and bring to a boil. Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Dissolve sugar in bourbon in a large glass pitcher. Cut lemons in half& squeeze the juice into the pitcher- watch the pips. Toss rinds into the concoction& refrigerate overnight. Remove the lemon rinds just before serving. For each drink, add 1 1/2 to 2 oz of the bourbon mixture to a shaker. Shake& strain into a highball glass filled with ice. Garnish with a lemon twist.
Place the currants, water, sugar, vinegar, shallot, ginger, mustard, cinnamon, cayenne, cloves, allspice, salt and freshly ground pepper into a heavy-based saucepan. Bring to the boil, reduce the heat and simmer gently for 30 minutes, stirring now and then. Cool slightly and then blend in a food processor or jug blender, adding a little water if required. Transfer to a warm, sterilised jar, cover with a waxed disc, cool and cover tightly. To use the currant ketchup, simply baste the lamb, pork or chicken during the last few minutes of cooking.
Melt butter and chocolate. Cool to lukewarm. Add mashed banana; stir well. Add sugar, vanilla, and eggs; stir well. Combine dry ingredients and add to mixture, mixing just enough to incorporate. Pour into a greased 8" round pan. Bake at 350 F for 25 minutes or until center comes out clean. My variations: substitute fructose for the sugar;. Substitute 3/4 cup organic oat flour (or whole wheat pastry flour) plus 1/4 cup soy flour for the regular flour.
Preheat oven to 350 degrees. Melt the butter in a large skillet, add onions and saute until soft. Remove from heat and add sour cream. Mix thoroughly. Scoop half of the onion mixture into a small greased casserole dish. Top with parmesan cheese. Layer with remaining onion mixture and 1/4 cup parmesan cheese. Sprinkle the top with Ritz crackers. Bake for 30 minutes at 350 degrees.
Cook orzo in lightly salted water as package directs. Drain; return to pot. Add remaining orzo ingredients; toss to mix. Cover to keep warm. While orzo cooks, mix Patties ingredients except chicken. Add chicken; mix well. Form into sixteen 1/2-inch thick patties. Heat oil in large nonstick skillet. Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center. Serve with orzo. Serves 4.
Cook the pierogies according to package directions. Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble. Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.
In a small saucepan, brown onion slowly in oil with the coffee until the onion is translucent, about 5 minutes. Pour in a sieve covered with absorbant paper. Let cool. In a bowl, mix oil with remaining ingredients. Add salt and pepper. Serve on salad greens or green beans in salad.
Preheat in 350 degree oven. Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes. (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps. flour, salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20 to 25 minutes or till golden. While warm, cut into squares.
Bring 1/2 cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes. Meanwhile, saute garlic and shallots in a large pan. After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted. Add spaghetti squash and stir, cooking through until hot. Sprinkle with parmesan cheese to taste. OPTIONS: Instead of using capers, try 1/2 tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.
Combine first 5 ingredients (mashed banana through egg) in large bowl; beat with mixer at medium speed until smooth. Lightly spoon flour into measuring cup and level with knife. Add rest of dry ingredients (cream of tartar, baking soda, salt) to flour and stir with a whisk to combine. Add the dry mixture to banana mixture, stirring only until just moistened. Spoon batter into 8x4 inch loaf pan that has been coated on bottom and 1/2 inch up sides with cooking spray. Bake at 350 degrees F for 40 minutes or until toothpick in center comes out clean. Cool 10 minutes in pan on a wirerack; then remove bread from pan and cool completely on rack.
Combine the first three items, boil, stir occasionally. Stir in macaroni and remove from heat. Add tuna and 2/3 of the cheese. Pour into a two quart casserole and cover. Bake at 425 degrees for 20 minutes. Stir once then sprinkle with remaining cheese. Bake 5 minutes more.
Place 2 cups whole wheat flour and yeast in a large bowl. Set aside. In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees). Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes. Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour. Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes). Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes). Bake loaves at 375 degrees for 40 - 45 minutes. Cool on wire racks. Slice into 1/2 inch slices.
Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit. In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar. Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-1/2 hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates. Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes. Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired.
Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days. Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days. Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.
Combine all ingredients except bread. Whisk until well blended. Dunk bread in mixture, coating both sides. Cook on griddle until done. Serve with whip cream, strawberries and buttermilk syrup recipe #136751.
Put all the ingredients (except the olive oil) in the blender. With the machine turned on, slowly pour the olive oil into the blender until desired consistency. Taste and adjust seasonings as necessary. Best when made at least 1 hour before serving, as flavors need time to meld.
Sprinkle the shark pieces with salt, pepper, garlic powder, and paprika, then coat with flour. In a skillet, heat the oil (test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burn) and fry, turning occasionally, until golden brown.
Preheat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside. Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended. Beat 3 minutes. Spoon one-third of batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack and cool completely. Prepare glaze. GLAZE: Combine all ingredients until of drizzling consistency. Drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top. Enjoy!
Combine chicken, soup, pepper sauce, cream cheese and ranch. Set crock pot on low for 2 hours. Add cheddar cheese, mix and melt through before serving.
Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with. Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a 3/4 inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used. Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken. Serve with Tzaziki sauce. http://www.recipezaar.com/rz.143524.