HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl mix together the brown sugar, paprika, salt pepper, onion powder, garlic powder and crushed red pepper. Rub the mixture into the pork and coat thoroughly. cover tightly and refrigerate for at least 6 hours and up to 24 hours. Mix together the remaining ingredients in the crock pot when you are ready to cook. Add the pork and cook 8 to 10 hours. Remove the pork from the liquid and immediately pull apart into shreds with two forks. Place the shredded pork in a large ovenproof dish. Toss the shredded pork with enough cooking liquid to keep it moist - plus some extra as it will absorb some of the liquid while sitting and reheating. Refrigerate overnight or up to 36 hours. Bake the pork at 350 degrees for 30-40 minutes to reheat.
Mix Bailey's Caramel Irish Cream and Vodka in a shaker with ice. Strain in a martini glass and add half and half.
Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside. In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined. Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes. Serve warm with tortilla chips.
Beat eggs. Add milk, sugar, salt, vanilla and flour. Mix well. Add melted butter and mix until blended. This will be a thin batter. Pour into a greased 9x13 pan. Bake at 400 degrees for approx. 40 minutes- until custard is set and top is nicely browned. Sprinkle with powdered sugar before serving. Serve with warmed syrup or jam.
Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir until well blended and smooth. Fold in blueberries. Spoon about 1/3 cup of batter onto greased, preheated griddle or skillet. Once bubbles begin to appear in the batter, flip only once. Cook until the pancakes until light brown color. Remove from heat and serve. Tip: Can be served with whipped cream, maple or blueberry syrup and powdered sugar.
In a skillet, cook beef, onion, and garlic until meat is browned; drain. In a bowl, combine soups, milk, basil, salt and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese. Transfer to a greased 13x9 inch baking dish. Bake,uncovered, at 350 degrees for 35-40 minutes or until thoroughly heated.
For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess. For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed. In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla. Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. Add the eggs on at a time, beating well after each addition. Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean. To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten. Let sit until completely cool before frosting. For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake. If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup of the chopped walnuts over the frosting. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
Leave smal potatoes whole, cut large potatoes into quarters. In a large saucepan add potatoes and enough water to cover. Cover pot and bring to a boil. Boil for 10 minutes. Drain potatoes. Pack hot potatoes into a hot sterile quart jar. Add salt if using. Ladle boiling water over potatoes-leave 1 inch head space. Remove air bubbles. Wipe rims and adjust 2 piece caps. Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner. This recipe is for a single quart-you can make as many as you wish. If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner. Adjust times for your altitude.
Peel the celeric and cut into 1 1/2" pieces, sprinkle salt over the celeric and steam until very soft Meanwhile whip up the creme fraiche according to the recipe. Drain the celeric& cool. Using your food processor puree the celeric. Add the creme fraiche and stir together until very smooth and white. With the processor running slowly add the oil and process until very smooth Reheat in a double boiler over low heat or (this is the easiest) Microwave, serve immediately.
In a small mixing bowl beat cream cheese and chocolate syrup. Fold in marshmallow creme. Cover and refrigerate until serving. Serve with fruit.
Pat ribs dry with paper towels and season with salt and pepper. Heat oil in a large skillet over med-high heat until just smoking. Brown ribs well on all sides, 8-10 minutes; transfer to plate. Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes. Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes. Stir in chopped tomatoes and reserved tomato juice. Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer. Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours. Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes. Season with salt and pepper to taste. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently. Serve with Parmesan.
Cook brussels sprouts according to package. I steam mine in the microwave. While sprouts are cooking, in a pot on the stove, cook your bacon and onion together. Cook until bacon and onion are thoroughly done. Add brussels sprouts to bacon & onion. Add margarine and salt & pepper to taste. When margarine is melted, you are done! I like to cook mine until the sprouts get a little brown on the bottom.
Sprinkle the beef with pepper and coat with flour. Heat the oil in a 6 quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates. Stir the broth into the saucepot and heat to a boil. Reduce heat to low, cover and cook for 45 minutes. Add the carrots and potatoes. Heat to a boil. Cover and cook for 30 minutes more or until beef is fork tender. Remove bay leaf and serve.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan. Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool. ASSEMBLY: Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste. In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds. TO SERVE: Spread bean mixture onto a serving platter and mound the quinoa on top. Garnish with additional sunflower seeds. Arrange wedges of lemon or lime around edges.
Dissolve yeast in warm water., stir in sugar, salt and flour. Beat till smooth. Add more flour till easy to handle. Knead for 5 minutes. Place in greased bowl with greased side up cover with dishtowel let rise for 5 minutes for pizza dough. Rise longer if making breadsticks around 35 minutes. Dough is ready when indention stays in the dough - make indention with ur thumb. Punch down dough and roll out place on greased cookie sheet or baking stone. *** Breadsticks cut pieces of dough and roll out like snake to make breadsticks. add sauce and toppings 400 for 25 minutes.
Arrange fish in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking oil. Preheat oven to 450 degrees F. Bake uncovered for 4-5 minutes per 1/2" of thickness of the fish. Drain any liquid out of the baking dish. Mix remaining ingredients and pour over fish. Continue baking 1-2 minutes or until sauce is heated over the fish and the fish is done.
Pour the apricot brandy, DeKuyper Peachtree schnapps, Kahlua coffee liqueur and sour mix into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a 10-12 oz highball glass. Fill with 7-up. Stir, and serve.
In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat. Add in the lemon juice; stir to combine. In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool. To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Stir in the eggs, sour cream, and vanilla (will have a stiff batter). Spread half of the batter mixture into a greased 13 x 9 inch baking dish. Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling. In a bowl, combine the topping ingredients; sprinkle evenly over the top. Bake at 350 degrees for 40-45 minutes or until golden brown. In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.
Preheat oven to 350. Cut squash in halves, remove seeds, place cut side down in 13 x 9 baking dish filled with 1 inch or so of water,bake until squash is tender, about 40 minutes. The squash can also be microwaved until tender,approx 15 minutes. While squash is baking, crumble sausage along with onions,celery, and mushrooms and fry until sausage is browned. Drain fat. Mix together egg, sour cream and parmesan cheese, stir together with sausage mixture. Scoop mixture into acorn halves, place back in oven, bake 20 minutes.
Spoon about a tablespoon of the Fig Compote neatly into the bottom of each small drinking glass. Take the block of cheese and cut it into sticks about 10 cm (4 inches) long by 2.5cm (1 inch) wide and at least 1.5 cm (1/2 inch) so that the sticks don't break in half too easily. Stand 3 cheese sticks in the glass in the compote so that each guest has an individual serving to dip and eat. Refrigerate until needed. Circulate with your guests! Enjoy!
Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside. Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid). Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times. Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over mediun-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (for easy peeling, place the cool egg in a pan of cold water for 10 minutes before cracking.) Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until well blended. Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving. FOR DEVILED EGGS RANCHERO: In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 Tbps. finely chopped fresh cilantro and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dolop of guacamole and a sprinkling of finely minced fresh chives. FOR DEVILED CAVIAR EGGS: For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoons finely minced fresh parsley, 2 tsp, minced fresh chives, 1/8 teaspoons hot pepper sauce, and 2 oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar, serve with champagne.
Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5". First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan. Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust. Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts. Serve with extra powdered sugar dusted on top.
Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve. Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside. In nonstick skillet, melt the butter, saute onion and garlic just until tender. Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.
Set the oven to 275°F Trim the meat, removing all sinews, and cut into chunks. Place in an ovenproof dish with a tight-fitting lid. Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence. Lastly, lay the butter over the top. Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning). Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven. Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light. Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough). Pack into pots, cover with plastic wrap, and stash in the fridge to solidify. The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter.
Cook rice according to package directions. Cook brocolli according to package directions. Preheat oven to 350. Mix all the above ingredients, except the bread crumbs, in a large bowl. Transfer to a large, greased glass baking dish. Sprinkle top of casserole with bread crumbs. Spray top of casserole with cooking spray so the top gets crispy brown and bake for 20-25 minutes.
Boil chicken breast, reserve broth water. Cool and cut up. In reserved broth, cook pasta, reserve 3/4 of broth water for later. Drain. Saute pepper, onion, and mushrooms in butter. When tender, add velveta until melted. Add rotel tomatoes, chicken and worcestershire sauce. Stir until mixed. In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup of broth. Bake at 350 for 45 minutes.
Place oil and pumpkin seeds in a cold frypan. Place over medium heat and cook, stirring occasionally, for 10 minutes, or until toasted. Season to taste with sea salt. Place in small bowl and set aside to cool. Slice watermelon into 1cm thick wedges and arrange on a serving plate. Crumble feta over watermelon and drizzle with lemon scented olive oil *SEE NOTE ABOVE*. Sprinkle with freshly cracked pepper if required. Serve.
Blend icecream, milk, and extracts into blender. As soon as it turns into one liquid, stop blending. Optional: Garnish with either crushed candycane, mint leaves, or vanilla bean.
Stir together dry ingredients in bowl. Add water gradually and stir until combined; knead in bowl for 5 minutes. Let rest for 10 minutes. Roll out to 1/2 inch thickness on greased baking sheet: score into sections at 3 inch intervals, and prick liberally with a fork. Bake at 325 degrees for 50 minutes, break into pieces along scored lines, and let cool on rack.
Preheat oven to 350F, grease a loaf pan. In a large bowl, beat egg with yogurt. Stir in the flaxseed and spelt flakes. Let stand 10 minutes. Add the brown sugar and vanilla to the yogurt mixture and blend in well. Whisk together flours, ground walnuts, baking soda, and spice in a medium bowl. Add the dry mixture to the yogurt mixture and mix to blend, then fold in apple pieces and chopped walnuts. Bake on the lowest rack of the oven for 55-60 minutes, until it tests done.
Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Combine egg, milk and melted butter; add all at once to flour mixture. Stir just until moistened; batter should be lumpy. Bake in a 8"x8" pan at 400F for 20 minutes.
In a saucepan, combine sugar, cornstarch and salt. Add extract and coconut milk and simmer until thickened. Cook or medium heat until it thickens. Serve warm over pancakes or crepes.
Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water. In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts. In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper. Pour dressing over salad mixture and toss well to coat evenly. Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
In a dutch oven or large soup kettle cook bacon over medium heat until crisp. Drain. In the leftover drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender. Add cheese and ham. Heat until cheese is melted. Stir in bacon.
Place oil and butter in a medium skillet on medium high heat to melt butter. Mix onion slices with salt and sugar. Add to oil/butter mixture. Turn heat down to medium. Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes. Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and toss with the onions. Keep warm. If not using breadcrumbs, toss the Parmesan cheese with the onions. Keep warm. Variations: If you wish, you may add a dash of balsamic vinegar or soy sauce.
Mix the milk, vegetable oil and sugar in a pan. "Scald" the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting. Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees.