HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares. With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves). Rub the meat with the salt and pepper. Place the meat in a baking dish. Cut 1 orange in half and squeeze the juice over the meat. Slice another orange and place the slices under and over the meat. Cover and refrigerate for 1 to 2 days, turning three or four times. Preheat the oven to 400°F. Discard the orange and place the meat fat side down in a roasting pan. Insert the sage between the cut ribs. Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat. Cut the orange halves into smaller pieces and place them under the meat. Insert a clove in each of the slits in the fat. Cover the roast with foil. Place the roasting pan in the middle of the oven and roast for 45 minutes. Remove from the oven and reduce the temperature to 350°F. Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat. Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour. Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast. It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F. The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate. Remove and allow to cool slightly. Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting. Enjoy!
Place vegetables in a single layer in an ungreased cookie sheet. Combine the remaining ingredients: drizzle over vegetables and toss to coat. Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally. Note: I usually end up cooking for a bit longer to suit or tastes.
BROWN meat in large nonstick skillet on medium-high heat. Drain fat, if necessary. STIR in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minute or until macaroni is tender. SPRINKLE with cheese. Let stand 5 minute or until cheese is melted.
Preheat oven to 350 degrees F. In a medium bowl, combine flour and baking powder. Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs. Sprinkle in the milk and mix lightly. Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible. Beat together eggs and stir in pecans and topping. Place 1 1/2 Tbsp of the mixture into crust lined cups. Bake for 25 minutes or until mixture is set. Store in airtight container.
Muddle one strawberry, shake ingredients with three ice cubes and strain into a pilsner glass with crushed ice. Garnish with 1/2 strawberry.
Mix Cream Cheese, Ham, Onions, Worcestershire Sauce & Salt. Form the mixture into a Ball or Log and roll in the nuts or Bacon bits. Chill 2 hours. Serve with Crackers Enjoy!
Preheat oven to 350°. Spray Pam and flour an 8x8-inch pan. In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in sucrolose sugar. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan bake for 25-30 minutes in the preheated oven. Stick in a toothpick--when it comes out clean its done. Let cool and then cut into squares.
Saute the garlic lightly in the butter in a medium saute pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper. Add the beer and stir to deglaze the saute pan. Cook until reduced by 1/2. Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with French bread to sop up the sauce.
Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later). Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker. Mix well. Stir in turkey and vegetables. Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
Brown sausage in a Dutch oven, stirring to crumble; drain off drippings. Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove bay leaf before serving.
Store strawberries in the refrigerator and buy them one day prior to making this dessert. Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away. Use a knife to cut off the green stem and leaves at the top of each strawberry. Chantilly cream is nothing but properly whipped cream. To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice. Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form. Add vanilla essence and powdered sugar slowly and continue to beat the cream. Serve the strawberries and cream in stemmed wine glasses or champagne saucers. Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream. Enjoy!
Begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. Mince the garlic and onions; brush, slice, and chop the mushrooms. Over medium-high heat in a *very* large pot (I use my largest Le Creuset) heat the oil. Add the minced garlic and scallion and saute quickly, stirring, for about 20 seconds (careful not to burn the garlic!). Quickly decrease the temperature to medium and add the sliced mushrooms, and allow to saute for about 5 minutes. Add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (This step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; I usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until I've got all of it into the pot. Cover it for about 2 minutes, stir again and uncover, and continue cooking.) Saute for about 10 minutes, stirring frequently, until tender. Pour cooked mixture into a colander and allow to drain - if you like, you can reserve the juices for making sauce for the tamales after they're cooked or for some other use. Lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it's mixed well and the cheeses do not scald. Remove from heat and set aside to cool. Use as filling for your tamales and enjoy! I prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you'll want to be careful). Also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty - it provides plenty of seasoning to the filling.
Using a mortar and pestle, mash the garlic, salt and cumin first. Add green pepper, cilantro and oregano and mash until combined. Add olive oil and stir well. Mix in vinegar, stirring constantly. Thin a bit with water to desired consistency.
Preheat grill to medium-high or preheat broiler. Combine cheeses & set aside. Using hands, mix meat , sauces, & spices in a large bowl. Shape into 8 thin patties. Pile about 2 tablespoons of cheese on 4 patties, leaving 1/2" clear edges. Layer another pattie on top. Press edges together to seal cheese inside. Spray paper towl with cooking spray & wipe on grill. To grill: Grill patties over medium-high heat, 4-6 minutes per side (till cooked through) then remove from heat & let stand 5 minutes before serving.
Black flour in a bowl and make a well in the middle. break the egg into the well and gradually add the liquid while whisking. The batter should be the consistency of thin cream. Heat a non stick frying pan and brush with a little oil if desired. Divide the mixture into eight and place a portion in the pan. Flip when the top begins to bubble and cook for another minute. When cooked, place on a plate and separate with cling film.
In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary. Spread frosting on cooled cupcakes.
Measure the 8 cups of frozen strawberries (or peaches or whatever) into a LARGE blender pitcher. (If you don't have a huge blender, just halve the recipe - you'll just be making it more often is all!). Pour in the rest of the ingredients. Blend until perfectly smooth. Enjoy in a large, fancy glass!
In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains. Remove from heat and add vanilla and lemon oil or zest if using. Slice bananas 1/4" to 1/2" thick, whatever your preference. Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it. Preheat oven to 350. MERINGUE:. Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it. Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't. Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast. Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.
Preheat oven to 350°F Coat 4 x 8-inch loaf pan with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add leek, onion, and garlic. Saute until just golden brown. Add flour, stir and cook for 2 minutes. Add wine, broth, tomato sauce, basil, oregano, and salt to skillet. Bring to boil, reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside. In large bowl, combine ground turkey, egg, egg whites, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently. Form meatloaf in prepared loaf pan. Cover with foil. Bake for 40 to 50 minutes. (Remove foil last 10 minutes if desired, to brown top of loaf). Remove from oven and let rest 10 minutes. Re-heat remaining sauce and serve with meatloaf.
Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well. Add sour cream, mix again. In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar. Pour half of batter into greased and floured tube pan. Sprinkle half of the topping mixture over it. Add rest of batter. Top with remaining topping mixture. Bake in preheated 350 degree oven for 45 minutes.
Brush one side of each bead slice with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with honey mustard. Top 4 slices equally with pears, arugula and cheese. Cover with remaining bread slices, buttered side up, and press together gently. Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted. Serve immediately.
Use a large baking dish (13 X 9 is too small). Lightly coat dish with cooking spray. Taking biscuits, cut them into sections of about 1 inch (I cut mine 3 strips across, then 3 strips down to make 9 pieces per biscuit) Once these are in "cubes", scatter them in the bottom of the prepared baking dish. In a large bowl, combine your spaghetti sauce, seasoning, meat and vegetables and mix well. (This is where your creativity comes in -- how many combinations can there be? You can mix and match meats and veggies as well as use different types of sauce. The combinations are endless.) Pour this mixture over the biscuits, then top with cheese. Bake @ 300 degrees until done (approximately 30-40 minutes depending on your oven). Make SURE your biscuit cubes have room to spread out and bake thoroughly -- this is why you use a larger pan.
Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then. Add in broth and tomatoes; heat through. Dump sausage back into pan and add parsley; stir while bringing to a boil. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.
Add all of the dry ingredients to a bowl and mix them together to remove any lumps. Add the liquids and mix until smooth. pour into an ungreased 9x14 pan, bake at 350 for 35-40 minutes.
Brown sausage in a large skillet, stirring to crumble. Drain and return to skillet. Add eggs and chilies to sausage. Cook, stirring gently, until eggs are thickened, but still moist. Do not stir constantly. Microwave tortillas about 10 seconds each until soft. Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese. Fold opposite sides over filling. Serve immediately.
Preheat oven to 350*. In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth. On a lightly floured surface, roll the dough to about 1/2" thickness. Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled. Bake the cookies for about 20 minutes or until just firm. Cool slightly on sheet, then transfer them to a wire rack to cool completely. GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency. To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze. Place on a wax paper lined rack until the glaze is set. Store the cookies in layer, seperated by waxed paper. In tightly covered container in a cool, but not cold place.
Using a four-cup measuring cup, heat the milk in the microwave for approximately 2 1/2 minutes on high. Add the honey, sugar, salt and 2 Tbsp butter and stir until the butter is melted. Using an instant-read thermometer, cool the milk mixture to between 100 and 110 degrees. Add both yeast packages to the warm milk mixture and stir until combined. Let sit for about 10 minutes, or until yeast is foamy. Put 5 cups of flour in the mixing bowl of a stand mixer and add the milk mixture. Beat with paddle attachment until well combined, then switch to the dough hook and add the rest of the flour. Continue to mix until combined, then once the dough has formed and pulled away from the sides of the mixer, continue to knead on a medium speed for 6-9 minutes. At this point, the dough should be smooth and supple. Place the dough on a very lightly floured counter or board and knead by hand until you feel relaxed. Then form the dough into a smooth ball, place in a large buttered bowl, flip it over so the top of the dough is buttered, cover loosely with a non-terry kitchen towel and let rise for 2-3 hours in a warm place (I use a cold oven with the interior light turned on). After rising, remove the dough from the bowl and divide it in half. Using your hands or a rolling pin and working with one piece at a time, roll out each half to a rectangle about 5-6 inches wide and 12-15 inches long (these are very approximate sizes). Starting at the short side of the dough, tightly roll up the dough into a small loaf. Pinch the dough at the seam, and tuck the ends under to make a neat loaf. Place seam-side down in a greased loaf pan and repeat with the second loaf (or make a Cinnamon Raisin loaf as described in the intro to the recipe). Cover again with a kitchen towel and let loaves rise about 1 1/2 - 2 hours. Preheat the oven to 400 degrees and place the loaves into the oven on the lowest rack. Turn the temperature down to 375 degrees and bake approximately 25 minutes. If the loaves start to get too brown, loosely lay a piece of aluminum foil over the loaves until they are done. Be sure the loaves are brown on the part that is inside the pan. As soon as the loaves come out of the oven, brush the tops with a little soft or melted butter, then remove from the pans and cool on a rack. Be sure not to leave them in the pans or they will not have a nice firm crust. Serve toasted and your family will never forget it!
Clean the chicken thoroughly. Cover with boiling water and add carrot, bay leaf and salt. Cook until tender (2 or 3 hours), depending on the age of the chicken. Remove the chicken, strain broth. Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved. Cool and add brandy. Skin and bone the chicken; cut into slices. Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator. When firm, arrange the chicken slices and drained peas in layers on the aspic. Fill the mold with remaining aspic and chill until firm or overnight. Unmold onto salad greens and fill center with a good quality mayonnaise.
Brown ground beef with onion until beef is no longer pink. Drain. In an extra large kettle, put the ground beef and all other ingredients. Cook over medium heat for 2-3 hours. Serve with grated cheddar, fresh chopped onion, crackers and fritos for add ins if desired.
First you want to prep gizzards for cooking. Remove gizzards from container and discard chicken hearts if they're present. Cut away excessive fat and gristle, then wash gizzards thoroughly under running cold water. Using a pressure cooker, I have an electric one, which makes things so easy. Add the gizzards and the next 3 ingredients. Add just enough water to cover the gizzards. Bring up to pressure for 10 minutes. When done, drain completely in a colander. In another bowl, combine the rest of the ingredients, except the oil and blend well. In a deep fryer or skillet, heat the oil. Dredge the gizzard pieces in flour mixture, coating well. Fry in batches until golden and crisp. Drain on paper towel and serve hot. I prefer to serve these with sliced jalapenos or tartar sauce on the side for dipping. ENJOY! Variation: If you don't have a pressure cooker, another option is to boil the gizzards. Boil for about 30 minutes to tenderize.
Preheat oven to 350°F. Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil. In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil. Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler. Place fish under broiler to brown breadcrumbs. Remove & serve.
Put 1 cup of fresh blackberries into the serving dish. NOTE: You can add 1/2 teaspoons sugar to the berries then stir: let them sit and they make their own fruit syrup. Pour in 1/2 cup of the half and half over the berries. I have served this to people in a pretty glass, with a biscotti on the side. Daddy and I just sat on the porch with the berries and cream!
This is a single batch. As our family is enormous, we will do triple or quad batches to feed everyone. Melt butter in a big pot. Saute garlic and anchovies. Anchovies should melt away. They add the salty taste to this dish. Add remaining ingredients, and cook on med-low for approximately 45 minutes. Do not let boil. Our family will buy french bread or your favorite Italian bread, cut into chunks, and dip it into the soup. We usually have a plate of veggies such as cauliflower, broccoli,celery, green peppers (sliced) and carrots to use for dipping. This is a very rich dish, and the veggies taste wonderful when dipped into the soup. I am not sure if it is classified as a soup, but we have made it as a main meal. It is a very filling meal too!
Stir together all ingredients in a pitcher and serve over ice. Note: Blood-orange juice can be squeezed 1 day ahead and chilled, covered.
Grease an 11x7 baking pan. Heat corn syrup, butter or margarine and chips just to boiling, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal in a large bowl. Toss quickly. Fold in marshmallow and press into pan.
Stir ingredients well. Store in a jar with a tight fitting lid. NOTE: Sweet basil works best.
Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk. Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk. Roast for 1 1/2 hours, basting occasionally with the coconut milk. Remove from the oven and leave to stand for 10 mins berfore carving.
Spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (I use Pam). Add Olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat. Pour the egg mixture over the sauted veggies. This is where you would add the bacon if desired. Slice the tomato (approx. 1/8 inch. thick) and place the slices on top touching each other but not overlapping. Shred and sprinkle the cheddar cheese evenly over the top. Cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through. Remove from heat and let stand for approximately 5 minutes to firm up. Cut into wedges (much like pizza) and serve with a side salad and Italian bread if desired.
preheat oven to 350 degrees thaw phyllo dough in frig overnight in 6 quart stock pot heat olive oil add flour brown for about 3 minutes add onion garlic and leek. add carrot celery potato and turnips add chicken and herbs stirring constantly so everything is covered but doesnt burn add chicken stock and stir like crazy bring to a boil stirring constantly turn down to a simmer cover simmer for 7 minutes until it becomes thick and chicken is done remove from heat brush the 6 sheets of phyllo with butter stacking one on another take the bay leaf and thyme from gravy pour into a 9 x9 cake pan top with dough press down firmly with your hands place pan on baking sheet bake for 30 minutes turning tray around half way through the baking process remove let cool 10 minutes cut in 6 squares serve.
In a blender, combine all ingredients except the pineapple wedge until smooth. Pour mixture into a Collins glass, garnish with the pineapple wedge, if desired.