HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dry the roast with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker. Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes. Stir in the garlic and cook for about 15 seconds. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker. Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker. Nestle the carrots into the slow cooker around the edges. Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer. Transfer the pork to a carving board and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the cream until smooth, then stir into the slow cooker. Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer. Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste. Untie the roast and slice 1/2 inch thick. Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top. Serve passing the remaining sauce separately.
Place chicken in a large pot and cover with about 5 cups of water. (An additional cup or so might become necessary during cooking process.). Bring to boil; reduce heat, cover and simmer gently for about 30 minutes. Add carrots, celery and potatoes. Cover and continue simmering for another 30 minutes, until chicken is tender. Remove chicken pieces from the pot, being careful to remove all bones from the pot as well. Remove meat from bones. Discard bones and return chicken pieces to the pot. (You may either discard the fat or cut it up and return it to the pot with the chicken meat.). Stir rice into the simmering pot. Cover and allow to cook for about 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Stir well and let cool completely. Package into meal-size portions. Freeze or refrigerate.
Slice the top off a round loaf of sourdough bread. Save the top, but hollow out the inside of the loaf. Discard insides or use for breadcrumbs later. Combine brie, sugar, nuts and berries. Place into the hollowed-out loaf and cover with bread top for a lid. Wrap in foil and bake for 40 minutes at 350 degrees. Serve warm with a tray of sliced baguettes. Bread lid can be cut into pieces and also used for dipping.
Heat oven to 350°F. Mix honey mustard, Italian dressing, oil, salt and pepper in small bowl. Place pork tenderloin in baking dish. Cover tenderloin with sauce. Add water to bottom of baking dish. Adding more water may be necessary later if water evaporates during cooking. You don't want extra sauce to burn on the bottom of the baking dish. Bake for 30-40 minutes or until oven thermometer reads 145°F You may leave in oven until pork reaches 150-155°F if you prefer it well done.
Pre-heat oven to 350"C. Wash, drain & chop spinach into small pieces, set aside. In a medium bowl mix together cream cheese, sour cream, mayonnaise and half of the asiago cheese. Next add the artichoke hearts and green onion. Stir until mixed. Slowly add spinach a little at a time and mix well. Pour mixture into greased oven-proof baking dish, level the top. Sprinkle with black olives. Cover with the remaining asiago cheese. Bake for 20 to 30 minutes or until top is slightly browned and edges are bubbly. Remove from oven and top with freshly chopped tomato and green onion. Serve warm with tortilla chips, warm pita bread, crackers or any other type of snack bread. Note: This works great in a food processor too.
Drain liquid from the marinated artichokes into a skillet. Slice the drained hearts into bite sized pieces. Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes). Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more. Remove from heat and stir in remaining ingredients. Toss the pasta with the warm sauce.
Spray a large non-stick pan with vegetable oil spray. Brown crumbled sausages in pan along with diced onion, bell peppers, and garlic. Drain fat and season with cayenne pepper, red pepper flakes and garlic powder. Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. Add Worcestershire sauce and Franks Hot Sauce (Tabasco). Simmer for 15 minutes. Add cooked rice, stir gently, until all rice is moistened. Top with green onion and parsley, stir lightly and serve.
In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.). If cooking steak another day, refrigerate sauce and return to room temperature before serving. Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. Preheat a grill or oven to 350F - medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended. Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently. Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions. Top bread with ricotta and serve with salad.
Melt butter in saucepan. Add flour and whisk until combined into paste that bubbles and starts to thicken. Add the milk to skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. As soon as it boils, lower the heat and reduce to a simmer. Allow the sauce to thicken gently. Add the cayenne pepper and salt and whisk to combine. Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture is smooth in consistency, the nacho cheese sauce is ready to serve.
Beat the lard until light and fluffy. Add remaining ingredients, using just enough liquid until the dough holds together well.
Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt. Beat until stiff and fold in a 1/2 cup cream. In a fresh bowl beat egg whites with the cream of tartar. Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees. Slowly beat the hot syrup into the egg whites. continue beating until stiff peaks form. Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl. Cover and refrigerat for 4 hours or overnight. To serve Beat the remaining cream with the icing sugar. Pipe the cream on the mousse and garnish with cherries.
Combine all ingredients except egg noodles into crock pot. Cook on high for 5-6 hours or low for 8-10 hours. Cook egg noodles as directed. Serve chicken over noodles.
Preheat oven to 350 degreesF. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter. In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings. *BLUEBERRY SAUCE: In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.
In a large kettle, add the beans and pour in water. You want the water to cover with enough water about 2 inches above beans. Cover and let stand overnight. Bring beans to a boil for 2 minutes. Remove from heat and cover for 1 hour or until tender. Drain the beans and add the 8 cups of water. Then add ham, onions, and garlic. Bring the water to a boil and cook the bean for 10 minutes. Then reduce the kettle's heat to low and simmer for 2 hours. Then remove the ham. Allow the ham to cool, then cut into 1/2- inch pieces. Return ham to the kettle. You add the cumin, oregano, cilantro, and pepper next. Continue to simmer for an additional 1 hour. The beans should be very tender and with little liquid. If the beans become too dry, add a little water. If the beans are too soupy, continue to cook. Now is the time to add the salt. Cut limes into wedges and squeeze into beans.
Preheat oven to 350 degrees. Generously butter an 8 1/2 x 4 1/2 inch loaf pan. Sift the flour, baking powder, and salt into a bowl. Stir in the ground coffee. Grate the zest from the lemon into the bowl. In the bowl of a stand mixer, beat the butter on medium speed until creamy. Add the sugar and beat until the mixture is pale and fluffy. Add the eggs, beating until incorporated. Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Pour the batter into the prepared pan and smooth the top. Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes. Let cool completely on wire rack. Run a knife around the edge of the pan. Invert the cake onto a plate, then turn the cake right side up. Cut into thick slices and serve.
First, in a mortar, grind the cumin, garlic and ginger. Combine this mixture and all the remaining ingredients, except the oil and chutney. Stir in the chutney last. Very good over [2 7-oz cans solid white tuna, drained] tuna with 1/2 c chopped apple, 1/4 c scallions, 3 T chopped celery, 2 T currants and 1/3 c slivered almonds toasted in a 350 oven for 10-15 minutes.
Preheat broiler. Melt butter in saucepan. Stir in the turmeric, cumin, coriander, salt and lemon juice. Arrange shrimp in single layer in a shallow broiling pan (don't use flat sheet as the butter will overflow the side.) Spread the butter mixture over the shrimp. Broil until the shrimp are glazed and golden brown, about 8 minutes. Skewer with toothpicks and serve immediately.
Cut each wiener into 6 pieces. Chop onion and peppers into bite sized pieces (not too small or they will fall of the fondue fork!). Preheat oil in saucepan over the stove to 190 degree Celsius Transfer to fondue pot over the sink to catch any drips. Wipe fondue pot to be sure there is no oil on the bottom before placing on the fondue pot stand above the flame. For safety reasons, the fondue pot should never be more than 2/3 full of oil. Spear wiener or vegetable with a fondue fork and dip into batter to coat completely. Cook, a few at a time, in hot oil in the fondue pot, until the batter becomes puffy and golden. This will take less than 2 minutes. Suggested dipping sauces: Copy Cat Heinz Ketchup Recipe #28412, Bobbie Q Sauce Recipe#59772, Sweet Mustard Sauce Recipe#280453, McDonald's BBQ sauce Recipe#167876,Utah Style sauce Recipe#67023, Chipotle southwest sauce Recipe#82591, Honey Dill Sauce Recipe#66212,.
Cook Pasta as per package directions. Drain and rinse with COLD water for a few minutes. Wash, Dry and dice veggies while pasta is cooking. Pour pasta into a large bowl and add diced veggies and olives. In a jar (with lid) mix vinegar, oil and spices. Put lid on the jar and shake it well for about 3 minutes. Pour over veggie/pasta mixture and toss well (bowl with a secure lid is perfect for this). Refrigerate until ready to serve! Enjoy!
For dipping sauce: Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold. For artichokes: Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes. Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate. Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes. Transfer artichokes to platter and serve with dipping sauce.
In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar. In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise. Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve. Serve atop fragrant rice and garnish (optional) Enjoy!
Preheat oven to 350 degrees. Spray bottom only of 9x13 inch pan with cooking spray. In a large bowl, beat sugars, buttetrmilk, oil, vanilla, and eggs with mixer on low speed for 25 seconds or until blended. Add rewmaining ingredients except apples, and walnuts, and beat on low speed about 1 minute or until blended. Stir in apples and walnuts, and spread batter into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack for 1 hour.
Preheat the oven to 200 degrees. Chop celery and celery leaves. Peel and grate sweet potatoes. In a large bowl toss sweet potatoes, diced ham,. chopped scallions, chopped parsley, and flour. Season with salt and pepper. Add flour. In another bowl, beat eggs with 1 t mustard. Stir eggs into sweet potato mixture. In large skillet, heat 2 T oil over medium high heat. Working two at a time, add 1/3 C mounds of potatoe mixture, flattening out with a spatulat. Lower heat and cook until golden brown, about 3 minutes. Transfer to a baking sheet and keep warm. Add 2 t oil between each batch. In bowl, whisk remaining 2 T oil and 2 t mustard. Add 1/3 C parsley leaves, celery and celery leaves. Toss to dress. Season with salt and pepper. Serve topped with warm fritters.
Pour red bull into a glass. Drop a shot glass filled with the Cherry Dr. McGillicuddy's into the red bull glass. SHOOT!
Set up 3 bowls to bread chicken. Mix flour, salt and pepper and divide between 2 bowls. Place the 2 eggs in 3rd bowl and whisk. Heat oil in large skillet to fry. Dust chicken in first flour bowl. Dip in egg and then bread in the 2nd flour bowl. Put into hot oil to fry. The time it takes to fry will be determined by the size you cut your chicken pieces. Fry until golden brown and cooked throughout (should be 165 degrees). While chicken cooks, heat gravy in a small saucepan, cook corn in microwave and leave in the bag to keep it hot. Heat mashed potatoes in the microwave until hot. Build in bowls you plan to eat from. Put mashed potatoes on bottom, Then add the corn and chicken and pour desired amount of gravy on top. Sprinkle with cheddar cheese and serve.
Pre-heat oven to 250 degrees. Put butter in roasting pan in oven to melt. Mix in Worcestershire sauce and seasonings. Mix nuts into butter thoroughly and bake for 15 minutes. (If any of your nuts are pre-salted, reduce the seasoning salt. You may also wish to reduce seasoning salt if you don't like salty foods. If any of your nuts are pre-roasted, reserve until last 15 minutes of baking.) Add cereals to nuts and stir well to distribute butter and spices. This first mixing is important to distribute flavors. Bake for 1 hour more, stirring 3 times. Allow to cool before storing in airtight container.
In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through. Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot. Add all other ingredients except Hamburger buns, Lettuce and tomato. Cover and cook on LOW for 5 to 7 hours. Serve the beef on toasted sandwich buns with an assortment of condiments.
Saute onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually stir in milk and mustard. Cook until thickened. Stir in cheeses, lemon juice, then noodles. Bake at 350 degrees 40-45 minutes. Sprinkle with fresh parsley.
When you are making brewed tea, it is important to use a pot that has NOT had regular use for greasy foods, tomato sauces, or soups. I reserve a medium pot exclusively for boiling water for tea. Of course, I am fussy about my tea. Good tasting tea needs good tasting water in a clean pan. Use a good bottled water from a natural spring if it's a available. It does make a difference, and so does the tea your using. A quality organic tea, i.e. ,St Balfours or Infusions, makes a cup of tea over which you will want to linger. The bouquet and body of organic teas are superior to other commerical teas. While your tea is brewing, warm a teapot and/or the cups that you will be using. Fill them with hot water, and let them sit under a cotton kitchen towel until you are ready to serve the tea. At high heat, boil the 4 cups of water containing the cardamom pods, ginger, cloves, vanilla and the pinch of salt (optional) for 5 minutes. Add the tea bags and simmer 3 to 4 minutes. Add the milk, and increase the heat until the mixture boils. Watch the mixture closely at this stage, so the milk won't scald. Occasionally, stir the tea. Remove from the heat, and strain the tea into the warmed teapot or cups. Add clover honey to taste.
Season the beef with the seasonings listed. Cook the rice with a rice cooker, using suitable amount of water as usual. Add oil and salt and stir well before starting cooking the rice. Beat the eggs well. When the rice is cooked and the rice cooker says"keep warm", add the seasoned beef and eggs into the rice. Stir the ingredients well inside the rice cooker. Close the lid until the beef is totally cooked. If it is not salty enough, add further soy sauce into the rice to suit your taste. Serve hot.
Heat the oil in a skillet then add the beef, onion, parsley, 1/2 tsp paprika, ginger, salt, & pepper. Saute over medium heat for 10 minutes. Stir in 1/2 cup of water, 1/2 tsp paprika, & bouillon. Cover with a lid & simmer for additional 10 minutes. Stir occasionally. Uncover, add the last of the water & diced tomato. Recover & continue to simmer for 15 minutes, stirring occasionally. Serve over couscous or by itself with bread.
Preheat oven to 400°F; spray baking sheet with oil. Rinse chicken and pat dry. In a small bowl, whisk together egg and 1 tablespoon of water. Pour mixture onto small plate. In a large bowl, crush cornflakes then mix in oil and Mrs. Dash. Dip one piece of chicken in egg mixture, then roll in seasoned cornflakes, Place chicken on baking sheet. Bake until crispy and golden brown - about 30 minutes.
Preheat oven to 350 degrees. Lightly grease 8 or 9 inch pie plate. Mix eggs in large bowl. Add shredded cheeses, folding. Fold in milk. Add salt and pepper to taste and any other spice to taste (garlic powder, onion, cumin, etc.). Add any meats or veggies at this time, fold gently. Pour into pie plate and spread out. Bake for about 40 minutes.
Place coconut milk, pineapple juice, vanilla, sugar, nutmeg, ice cubes, and frozen banana pieces in a blender. Blend on high until mixture is frothy and ice cubes are finely ground, about 30 seconds to 1 minute. Pour into 4 glasses. Garnish with whipped cream and sprinkle on a little toasted coconut if desired. For Vegan omit whipped cream.
For the cakes: Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill. Just before serving, preheat the oven to 400 degrees F. Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or berry coulis and whipped cream. For the caramel sauce: Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.
Using a food processor, process the carrots and garlic together until finely minced. In a medium saucepan, saute carrot/garlic mixture and onions in olive oil. Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat. While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer. Add butter to caramelized veggies and let melt. Add rice, stirring to coat each grain. Cook 1-2 minutes. Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated. Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed. Do not add any additional liquid until the previous liquid has been absorbed! Stir constantly, as this encourages release of the rice starch, creating the creamy texture. You may not need all of the stock mixture, or you may need to supplement with additional stock. Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end. When the rice is nearly done, add the vinegar. Adjust seasonings and add the oregano and tarragon. When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.