HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl. Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper. Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove. Caramelize peaches three to four minutes on each side. Remove. Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm. Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain off fat. In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat. Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf. Pour over meat and vegetables in crock pot. Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender. Discard bay leaf.
In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic. Rub mixture on all sides of pork tenderloins, rubbing it into meat surface. Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly. Meanwhile, make sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm. Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning. Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary. Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender. Fluff with fork and serve.
Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F). Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes. Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.). Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball. Rinse and drain artichoke hearts, and finely chop. Mix artichokes, tomatoes, and cheese, set aside. The tomatoes will absorb any excess moisture from artichokes and soften nicely. Let the dough rise until doubled, about 1 1/2 to 2 hours. Scrape out onto a floured countertop or large cutting board. Shape the dough into a rough rectangle. Roll with a floured rolling pin to about 1/4 to 1/2 inch thick. Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet. Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough. Place dough on a cookie sheet lined with parchment paper or silpat. Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft. Brush dough with olive oil. Use fingers to make several small dimples in bread. Sprinkle with kosher salt, and more cheese if you like. Bake for 15 minutes, rotating pan after 10 minutes. Let cool slightly before cutting into squares.
cube lamb and cut off any fat. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat. Bring to simmer reduce to low heat and cover for 2 hours. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor. Process to fine consistency. Add to curry 5 mins before serving. Salt and pepper to taste. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.
Prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1/2 into each pan). Bake as directed on box, allow to cool. Mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1/2 over each cake). Layer sliced strawberries over pudding layer (1/2 on each cake). Spread cool whip over top of strawberries (1 carton for each cake). Refrigerate 1+ hours before serving.
Clean the carrots and grate them finely. Add grated ginger and lemon peel. Preheat the oven to 180°C Grease a spring form. Divide the eggs. Cream egg yolks with 2 tbs warm water and the honey. Add cinnamon and bread crumbs as well as the carrot mixture and the hazelnuts. Beat the egg whites. Fold under dough. Fill the dough into the spring form and bake for approximately 40 minutes. Let cool for 20 minutes and then spread with icing.
Start your water for Pasta. Squeeze lemon onto Shrimp and let sit 2-3 minutes. Heat Oil in medium sized frying pan and toss garlic lightly. Add a spoon of pesto. Stir. Add shrimp all at once. Mix into garlic and cook 3 minutes on medium heat covered. It will get watery. Toss in pine nuts. (optional). Add remaining pesto and heavy cream. Mix well. Cover and simmer 5 more minutes. Sauce will thicken slightly. Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly. Serve.
Make chile garlic sauce: Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes. Cool to room temperature. Make beef while sauce is cooling: Pat steak dry and sprinkle with salt and pepper. Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes. Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes. Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes. To serve: Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl. Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.
Remove the crust from each slice of bread. Lightly brush each slice of bread on both sides with the melted butter. In a large cup muffin pan, place and mould each slice of bread in individual cups. Break a fresh egg in each muffin cup. Add a pinch of salt and pepper to each egg cup. Add a dab of cold butter (or oleo) on top of each egg cup. Place in a pre-heated 350 degree oven until the eggs are done to your liking. Once the eggs are done, remove from oven let cool for a couple of minutes. Remove the egg baskets from the muffin pan and serve hot with your other favorite Easter foods.
Combine first 3 ingredients and press into a 13x9 baking dish or pan. Blend orange juice and sweetened condensed milk; fold in Cool Whip. Fod in oranges. Pour over crust. Refrigerate til fim/set. Can be served with additional Cool Whip if desired!
If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts. Whisk together water, sugar, vanilla and spices in a nonstick dutch oven. Cook over medium-low heat, stirring occasionally. It will form a syrup. Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes). Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass. Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate. Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag. To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.
Clean shiitake and remove stems, if using other mushrooms simply clean. Leave whole or if mushrooms are large, thickly slice. In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high. Add mushrooms and cook until tender, about 3 minutes. Remove from heat and turn into a bowl. In a large bowl, stir flour with salt. Add beef and lightly coat in flour. In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl. Repeat with remaining meat adding a little more oil. Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan. Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering. Stir occasionally for 1 1/2 hours, meat should nearly be tender. Stir in carrots and onions. Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes. If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes. Stir in mushrooms. Add pepper to taste. Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme. PEELING PEARL ONIONS: Drop unpeeled onions in boiling water for a minute or so. Plunge into cold water. Cut base of onions and squeeze. Onions will pop out of skin.
In a small mixing bowl, beat cream cheese. Add the cheese, cilantro,onion, chili powder, garlic, garlic salt, oregano, red pepper flakes,cumin and hot pepper sauce. Cover and refrigerate for at least 1 hour. Shape into a ball. Roll in parsley. Cover and refrigerate for 8 hours or overnight. Serve with crackers. Yield: 1 cheese ball.
Melt together sugar, butter and milk. Take off heat and mix in vanilla and cocoa until smooth. Stir in oatmeal and coconut. Drop by spoonfuls on waxed paper or foil. Chill. Can also be frozen.
To make dressing, combine the oil, onion, wine vinegar, honey and Tabasco sauce in a blender container. Process until smooth. Season with salt and pepper. To make salad, combine turkey, bleu cheese, pecans and grapes in a salad bowl and mix gently. Add the dressing, tossing to coat.
Mix the salt, sage, and pepper. Rub this mixture all over the roast. Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees. Allow to set for 15 to 20 minutes while you prepare the sauce. Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened. Slice the roast and spoon the sauce down the middle of the slices.
Combine all ingredients in a 4-- to 5-quart crockpot. Cover and cook on HI heat for 3-4 hours or LO heat for 8-9 hours.
Add water and coffee to one 16-ounce coffee cup. Place cup in microwave, and microwave until coffee is heated through. Place heated coffee in refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour). Once coffee is chilled, add the cream, sweetened condensed milk, and the vanilla extract; stir until well blended. In a tall beverage glass, add the ice cubes. Pour coffee over ice in the glass and serve.
If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender. Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground. Add mayonnaise, mustard, relish, and onion. Mix well. Chill until ready to make rolls. When ready to make rolls, slice the rolls on the side with a sharp knife. Put as much into each roll as you like. Place on a serving platter.
Preheat oven to 425°. On lightly floured surface, roll out each sheet of pastry into a 12-inch square. Cut each into four 6-inch squares; place 1 1/2 tbsp cream cheese in center of each square, then place 1 1/2 tbsp of jam. Brush edges of each square with water. Fold the squares in half diagonally to form triangles, pressing edges together firmly. Press edges with tines of a fork to seal well. Arrange turnovers on a dampened baking sheet; brush with egg wash. With sharp knife, cut several slits in the top of each turnover. Sprinkle with the sugar, bake them in the upper third for 12-15 minutes or until puffed& golden. Serve warm!
Preheat oven to 350, position rack in center of oven. Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt. With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes. Add sugar and beat until light and fluffy- 2 minutes. Beat in eggs one at a time, scraping after each addition. Beat in vanilla. With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour. Scrape down as necessary. Beat about 20-30 seconds until batter os completely smooth. Fold in cranberries with a rubber spatula. Spoon batter into pan, spread evenly. Run a knife through batter to eliminate air pockets. Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely. Serve at room temperature with a dusting of powdered sugar.
Cut kielbasa into 1" pieces and place in saucepan. Combine chili sauce, brown sugar and beer. Pour over kielbasa. Simmer 45 minutes.
Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine). Make sure there is extra liquid, you don't want your cooker to dry out! Cook for 35-45 minutes depending on your cooker. Release steam according to your cooker's instructions. The meat should be falling apart by now, and there should be lots of liquid left. Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included. Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn't get too dry. It is done when it is a bit crispy, but not burned. Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy. Serve with pico de gallo, tortillas, rice, and any fixin's you have on hand like guacamole, lettuce, cheese, etc. HINT-. For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler.
Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant. Remove from heat, cool, place in a coffee grinder and grind until fine. To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes. Add the catsup and cook an additional 5 minutes. Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside. Rub the tuna steaks on all sides with spice mixture. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare. Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side. Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Start boiling a large pot of water. NOTES: a) If using frozen spinach, skip steps 3-5; b) if omitting the spinach, use 1 1/4 cups of flour. Heat a skillet to medium heat, and add spinach; don't use cooking spray or oil. Cook spinach for about 30 seconds, stirring continuously. Spinach should turn a bright green color. Plunge spinach immediately into an ice water bath to stop the cooking process. When spinach has cooled down to lukewarm temperature, squeeze out the excess moisture using a cheesecloth. Add spinach, olive oil, eggs, and salt to food processor and run until fully blended. Add flour to food processor and run until blended. If the mixture is still sticky, add flour. Remove dough from food processor. Roll dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for 20 minutes. Transfer dough to a work surface that's generously dusted with flour. Cut dough into 4 pieces. If using a pasta maker, roll each piece out with a rolling pin until it's about 1/4" thick. If not using a pasta maker, roll until thin and hand-cut as desired. Shape dough into rectangles and run through pasta maker, starting with the widest setting. If the dough sticks in the rollers, dust the dough and the rollers with flour. Continue rolling dough through the rollers, gradually reducing the setting to flatten it as desired. NOTE: spinach pasta may need to be 1 setting wider than you normally want because of the stickiness of the dough. Cut pasta into shapes using the appropriate attachment. Lower pasta into water (don't drop it) and boil for a few minutes. Don't crowd the pot with pasta, as this can cause pasta to stick together. NOTE: Don't dump the whole pot of cooked pasta into a strainer the way you might with dry, boxed pasta. If transferring to a strainer, don't rinse with water. Using tongs or a spider skimmer, remove pasta from the water and transfer to a different container. Doing it this way will help the pasta keep its shape, and allow you to use hot water for the remainder of the boil.
Cut the chicken breasts in half, the butterfly them (so you have 6 butterflied pieces of chicken). Mix together cheeses, sour cream, bread crumbs, garlic crushed red pepper flakes, salt and pepper. Add 2 Tbsp sun dried tomatoes(remove from the oil, and chop before adding). Put the mixture into the butterflied chicken. Dredge the chicken in about 1 C flour. Put some oil in a pan and sear both sides of the chicken, then remove from pan and place in a baking dish and put it in the oven for 10-20 minutes at 350 degrees. While that is cooking, cook the noodles according to directions. In another pan, mix together 1/2 C flour and 1/4 C olive oil until thick. Add half and half and chicken broth and whisk until smooth. Let it heat and thicken more. Take the remaining sun dried tomatoes and put them into a food processor or blender and pulverize them, then add it to the half and half sauce on the stove. Add Salt and pepper to taste. This is your sun dried tomato sauce. To serve, put the chicken on the plate, and put the cooked noodles next to the chicken. Add the sun dried tomato sauce on top of the pasta. Then sprinkle the chopped Roma tomatoes and spinach on top of the pasta and serve. to do like olive garden, serve with extra fresh Parmesan on top.
place raw cashews into bowl, fill with water and let soak 5 hours. chop almonds finely. add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together). using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust. melt honey or nectar with coconut oil, whisk to combine. drain cashews. add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while. once smooth, pour approx 2/3 of the mixture into the cake pan add raspberries to the remaining mixture and blend. pour raspberry mixture into the pan place in freezer until solid. remove from freeze 30 min prior to serving. garnish with raspberries. optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.
In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender. Add in the mushrooms, eggplant, and zucchini; stir. Add the beef broth and wine; bring the mixture to boiling; reduce heat. Simmer, covered, for 8-10 minutes or until vegetables are tender. Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through. Ladle stew into individual bowls; sprinkle with provolone cheese.
Place salt and seasoning in 1 quart glass bottle or jar. Combine vinegar and sugar in non-aluminum saucepan and bring to simmer. Pour into bottle to fill. Cap and seal. Let stand in cool dark area for 10 days to infuse before using.
In a large bowl mix all ingredients with your hands until well blended. Form into size of golf balls. Add 2 tablespoons of oil to a large skillet and brown top and bottom of meatballs. Transfer meatballs and 2 jars of your favorite spaghetti sauce to a large pot and simmer covered for a half hour or until meatballs are done.
Heat oven to 350. Coat a 13x9x2"-inch baking dish with nonstick cooking spray. Heat a large nonstick skillet over medium-high heat. Add the hot dogs and cook about 3 minutes per side until nicely browned. Remove to a cutting board and cut into 1/2"-inch pieces on the bias. In large bowl, mix together hot dogs, beans, barbecue sauce and brown sugar. Spoon into the prepared baking dish. Prepare corn bread following package directions, using milk and egg. Spread evenly over the top of the casserole. Bake at 350 for 45 minutes, until bubbly. Allow to cool slightly before serving. May be served hot or slightly warm.
Mix cream cheese, butter and vanilla. Stir in sugars and fold in chips and toffee bits. Refrigerate 2 to 3 hours. Form into a ball and roll in copped pecans. Serve with graham crackers or apple slices.
In a large saucepan, heat olive oil. Add chicken and cook, stirring often, just until beginning to brown. Remove with slotted spoon and set aside. Add shallots and garlic to pan and saute until softened. Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin. Bring to boil, then immediately reduce heat and simmer about 20 minutes. Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot. Add lime juice and season to taste with salt and pepper.
Cook chorizo per package directions. Set aside. Spray large skillet with cooking spray; heat over medium heat until hot. Cook onion and potato until onion is tender and potatoes are browned, about 5 minutes. Stir in chorizo and cook 2 minutes longer. Remove from heat; stir in the cheese and cilantro. Season to taste with salt and pepper. Heat tortillas one at a time in skillet untill softened. Spoon about 1/2 cup filling mixture onto each tortilla and fold in half. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned about 1 to 2 minutes on each side. Serve with salsa and sour cream.