HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm. 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds. 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan. 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.
Mix altogether. Cover bowl. Refrigerate. (Refrigerating your canned fruits and apple will make it ready to eat as soon as you assemble.).
Preheat oven to 190°C. Mix together garlic, chopped sage, mustard, honey, lemon juice and soy sauce. Season with salt and pepper to taste. Place each chicken breast on foil and drizzle with lemon mixture, top with a piece of sage, and piece of lemon. Fold foil to enclose chicken and make parcels. Place in a roasting pan and cook for 25 minutes or until cooked through. Open chicken parcels, remove sage and lemon and serve, drizzled with sauce.
Mix flour and salt in a medium bowl and make a well in the center. Pour eggs and 1/2 cup milk into the well. Gradually work in flour, whisking until smooth. Whisk in 3/4 cup milk. Cover bowl with plastic wrap and refridgerate for 30 minutes. Heat oven to 450 degrees. Preheat muffin or pop-over pan for 10 minutes. When hot, brush cups with softened butter. Fill cups 2/3 full with pop-over mixture. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 10-15 minutes longer. DO NOT open the oven door until finished baking! Pop-over will deflate if you do.
Mix everything. Pour them in popsicle moulds or in little cups. Freeze. Serve.
Preheat the oven to 275°.(I did 250) In a small bowl, whisk together the smoked paprika, red pepper flakes, cayenne, salt and black pepper. Rub the mixture all over the pork shoulder and set aside for 30 minutes. Set the pork onto a rack-lined roasting pan and place in the oven. Cook until the flesh is fork tender and the bone moves around easily with no resistance, about 5 hours (I cooked 8 hours). When the pork has about 15 minutes cooking time left, make the glaze: In a medium saucepot set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until reduced by one-quarter, 8 to 10 minutes. Remove the pork from the oven and brush one-third of the glaze all over the shoulder. Continue to roast for 30 minutes longer, glazing the roast every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before breaking the meat apart into big pieces. (I chopped mine) Serve. I also made another reduction of some light brown sugar with just enough water to fully melt the sugar. I let it reduce some then added more bourbon. I poured this over the chopped pork as a BBQ type sauce.
Cook bacon in a large skillet over medium heat until crisp. Transfer to drain on paper towels, reserving 1/2 teaspoon bacon grease in skillet. Add onion and cook over medium heat until softened, 3 to 4 minutes. Add orange juice and cook, scraping up any browned bits, until liquid is evaporated, 1 to 2 minutes more. Transfer onion to a medium bowl and let cool. Crumble bacon into the onions. Add cheeses and half of the pecans. Stir well to combine. Stuff each date with a heaping teaspoon of the mixture and top with remaining pecans.
Preheat oven to 180C (160C fan forced). Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender. Heat carbonara sauce in a small saucepan until simmering. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions. Make a cross in the cooked potatoes and carefully push open. Spoon in the tuna sauce and then sprinkle with cheese. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly. If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
Place chicken pieces, cut up potatoes, and baby carrots in large baking dish. Drizzle with Kraft Zesty Italian Dressing. Sprinkle with Parmesan cheese. Bake for 1 hour at 400 degrees Fahrenheit.
In a large bowl, beat eggs, onion powder, thyme, salt& pepper. Stir in potatoes, cheese, ham and green pepper. Pour into a greased 9" pie plate. Bake at 350F for 40-45 minutes or until knife inserted in center comes out clean. Garnish with tomato slices.
Place tortilla in a warm skillet. Add cheeses to whole tortilla, within 1/2" of edge. Melt cheese over medium heat. Add slices of turkey to the center of the tortilla, staggering on top of one another. Cook another couple of minutes until turkey is warm. (Careful not to burn the bottom of the tortilla). Tortilla should be pretty stiff and crispy. Turn off heat. Carefully spread miracle whip onto one side of the tortilla. Add lettuce and tomato slices on top of miracle whip. Fold tortilla in half and press lightly with a spatula. Remove from skillet onto a plate and enjoy hot with soup or chips.
Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside. Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside. Mix together remaining ingredients, except peas. In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm. Place frozen peas in pan, cover and cook for about 5 minutes or until tender. Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates. Pour cooking liquid over all and serve.
Melt butter in a large frying pan. Add onion and garlic, cook until done but not brown. Add both cans of tomatoes, spices, mushrooms, wine, meat (if using) and peppers to the onion and garlic mixture; simmer while pasta cooks and until peppers are dark green. Cook pasta according to instructions; drain well. Serve sauce over penne.
Heat oven to 350 degrees. Cover shallow baking pans with aluminum foil. In a large zip lock plastic bag combine coating mix. Place a few chicken pieces at a time to coat, shake off any excess coating back into bag. Place coated chicken pieces in a single layer on the foil covered pans. Repeat steps until all pieces are coated. Bake 20- 25 minutes. Turn pieces over and bake an additional 10 minutes or until tender. Serve with your favourite dipping sauce.
In an 8 quart kettle or Dutch oven, cook beef over medium heat until beef is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts). Taste of Home.
Fry the bacon; While it's cooking, put the crock on high, and add the packages of drained sauerkraut. Peel and core the apple and chop it into little pieces and add it, or add the applesauce - one or the other. When the bacon is done KEEP THE BACON FAT; cool the bacon and crumble it and add it to the crock, and pour all of the bacon fat in as well. Really blend it up well with a fork, so that all the kraut is covered with some bacon fat; About every hour or so, stir the whole thing really well; As each hour goes by, the kraut gets more golden, and the apple disintegrates a bit more. After 4 hours on high, put it on medium, still continuing to stir every hour or half hour until it's reached your desired consistency.
Mix cream cheese with ranch dip mix and 1/2 teaspoon garlic powder. (I use a heavy mixing fork). Spread that onto thin-sliced french baguettes. Put a slice of cucumber on top and a sprinkle of dill.
In large bowl, combine the pasta, shrimp, onions and parmesan cheese. In a small bowl, combine the rest of ingredients and whisk until blended. Pour over pasta mix, toss to coat. Cover and chill for 1 to 2 hours.
In a heavy saucepan, combine the cocoa powder, sugar, water, vanilla, and a pinch of salt: heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, (both scalded), and simmer hot chocolate, whisking, for 2 minutes. Stir in the creme de menthe and the creme de cacao. Note: (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate.
Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Heat coffee in small sauce pan; stir in semi-sweet chips until melted. Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture. Add dry ingredients and beat on medium speed until just combined. Pour into prepared pan. Bake for 45 minutes. Run knife around edges and invert onto rack. Cool. For gnache - heat heavy cream to almost boiling. Stir in chocolate chips and remove from heat. Continue stirring and allow to cool. Drizzle generously over cooled cake.
Separate the the broth from the vegetables & chicken. heat up the broth until boiling. pour broth into the hash brown carton to soak for about 12 minutes (drain if necessary). Use spray pam on the heated pan and cook your hasbrowns for about a minute or two till the juices start to dry up. Place the vegetables and chicken in the pan with the hasbrowns and stir around and let cook to desired cripsness. I tend to love my hashbrowns very crispy. Serve with a optional sour cream and cheese on top, couple of eggs and toast. Enjoy. It's good.
Crush the digestive biscuits in a small bowl until no large bits are left. Add the butter to the crushed digestives and nuke in the microwave until melted, about a minute. Once melted mix the butter in with the crushed digestives until completely moistened. Put the dollop of nutella on top of the butter digestive mixture and enjoy!
Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl. Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper. To serve, spoon salsa into bowl lined with lettuce leaves; place inches. center of serving plate. Surround with tortilla chips.
In a small bowl stir everything together. Rub evenly over meat. Cook as desired.
Set oven to 400 degrees. Grease an 8 x 8-inch square baking dish. With a wooden mallet, flatten each chicken breast carefully. In a small bowl, mix the ricotta, Parmesan cheese and egg. Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast. Place 2 tsp of the ricotta mixture in the center of each breast. In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired). Roll up the breasts tight and close with a toothpick. Roll in breadcrumb mixture, and brown in frying pan. Remove from the pan, and place in a prepared baking dish. Bake for 20 minutes. On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted. Before serving the breasts, cover each breast with the cheese sauce.
In a partially covered microwave-safe dish, microwave green beans and 1 tablespoons of water for 4 minutes. In a skillet over medium heat, cook the onions and garlic in the oil for three minutes or until lightly browned. Add green beans and 2 tablespoons lemon juice and cook until tender, stirring occasionally. Stir in the salt and pepper. Sprinkle with 1 tablespoons lemon zest.
Combine all ingredients in a blender or milk-shake machine. Blend at medium speed for 2 minutes and pour into a tall glass.
Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes. Slice all of the mushrooms together and set aside 1/2 cup for garnish. Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes. Add the stock; bring to a boil. Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme. Puree in blender, return to pot. Add sherry, light cream, salt, pepper and worcestershire sauce, warm through. Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper. Add the mushrooms to the soup and stir well.
Pour all ingredients into a sml shaker of ice. Shake, strain into a 5 oz champagne glass & garnish w/an orange twist as desired.
Remove stems of mushrooms and wipe them with a damp cloth. Preheat the broiler or grill. Mix oil, vinegar, herbs and garlic in a bowl. Brush mushrooms with the mixture. Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.
Preheat oven to 450°F. Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece. Turn salmon over so gray underside is turned up. Set aside. In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended. Season to taste with white pepper and salt. Spread the salmon filet with the mustard. Lay 1/2 cup of the spinach over the mustard. Evenly spread the cheese mixture on top of the spinach. Top with the remaining spinach leaves. Gently roll the salmon up and secure with cooking twine. Place salmon in a baking dish coated with olive oil. Brush the top and sides of the fish with olive oil. Sprinkle additional salt and black pepper, to taste, over the fish. Top with fresh dill and fresh oregano as a garnish. Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through. To serve, slice carefully with a sharp, serrated knife.
Heat oil over medium high heat in an 8 quart pot, then add rice, stirring frequently until you see some grains turning a golden color (about 5 minutes). Add minced Jalapenos and diced Onion, stir an additional 2 minutes. Add minced Garlic and all spices, stir an additional minute. Add all liquids and corn (with its liquid) and allow to come to a low boil, stirring occaisionally as it heats. Cover pot with a lid, turn heat to low and allow to cook for 20 to 22 minutes. Fluff rice to mix in all ingredients and serve.
Place steak on hot griddle and top with onions. When edges begin to brown, flip steak and chop with spatulas until steak is fully cooked (about 60 seconds). Top with provolone, swiss, and american cheeses and cook until they are melted. Place on fresh Italian bun. Add mayo, mustard, lettuce, tomatoe and banana peppers.
During the last 2 or 3 minutes of cooking, add raisins. Make sure all water is drained. Combine the rest of the ingredients in a large bowl. Stir and refrigerate to marry flavors. Bring to room temp before serving.
Preheat oven to 375. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar. Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour. Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed. IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze. GLAZE: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. HAZELNUT SUGAR/LEMON TOPPING: Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.
Gather Required Utensils/Equipment. 1 long-handled wooden spoon. 6 ramekins or one large baking dish. 1 large 9" x 13" baking dish (for water bath). 2 medium size mixing bowls. 1 heavy saucepan. 1 heavy skillet or saucepan. 1 strainer or sieve and cheesecloth. Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice. With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat. Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside. Grate peel of half of a large orange and half of a lemon into a mixing bowl. Pour about 1/2-inch of warm water into a 9" x 13" baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish. Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over. Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth. Ladle mixture into ramekins. Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish. Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so. Cool and Refrigerate. Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour. When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it. Garnish with orange peel or a slice of orange, if desired.
Preheat oven to 325 degrees. Heat a heavy skillet over medium-high heat; add chopped sausages pieces and cook until golden brown and the fat is rendered, about 5 minutes; add onions and bell peppers, and saute until soft, 3 minutes; add green onions and stir well, add the white wine and reduce heat slightly, stirring, about 1 minute over high heat; remove from heat. Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes. Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly; pour any EXTRA butter into the bread mixture. Mix the sausage and bread mixtures; add the eggs, grated Pepper Jack cheese and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together. Cover with aluminum foil and bake 1 hour; uncover and bake for 15 minutes, or until casserole is lightly browned on top; serve hot, good served with sunny side up eggs, enjoy.
Pour all ingredients into a cocktail shaker with ice. Shake. Pour into a martini glass. Enjoy.
For the Black-Hole Chocolate Disc: In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper. Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger. Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center. For the Meringue: In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form. Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.
Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat. Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes. Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes. Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.
Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt. In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside. In mixing bowl, add dry ingredients. Add the 2 Tablespoons shortening and cut in until you have fine crumbs. Add sour milk. Stir until combined. Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass. Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown. These can also be made on a baking sheet. Just don't coat them with the shortening.