HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source. Sprinkle chops with salt and pepper. Cut clove of garlic and rub over meat if desired. If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack. Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides. Single chops require only 2 or 3 minutes per side at most. For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops. Serve with lemon wedges, sauce or jelly.
Set oven to 350 degrees. Butter 1 2-qt casserole dish. In a medium saucepan, melt butter. Mix in flour to make a roux. Add mustard and cream, whisking until thickened; add Swiss cheese, 2 TBSP Parmesan cheese and 1 cup half and half cream; mix well. Remove from heat; cool 5 minutes. In a bowl, mix together spinach, the cooked cream sauce, salt and pepper to taste. Turn into prepared casserole dish. Top with remaining 2 TBSP Parmesan cheese. Bake for 20-25 minutes, or until hot and bubbly.
Heat oven to 325°F. Juice 1/2 of the lemon, and cut the other half into thin slices. Place fillets in a glass baking dish. Season with salt and pepper. Top each fillet with 1 tablespoon butter. Sprinkle lemon juice and dill on top of each fillet. Spread lemon slices over top. Bake for 10-15 minutes.
Beat all ingredients with wire whisk or hand beater until well blended. Pour onto center of hot waffle iron. Add chopped nuts (pecans) as desired. Bake until steaming stops.
Slice cabbage head into slaw. Mince onion and green pepper and add to bowl. Add vinegar. sour cream,sugar,salt and pepper. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed. Add more vinegar if wanted. Sprinkle paprika. Refrigerate till serving time. Good the next day also.
Marinade the chicken breasts in italian dressing for 30 min to an hour. Grill the chicken breasts. To assemble the panini: Brush olive oil onto your bun, stack the chicken breast, sliced ham, bacon, and cheeses. (If you wish to add the peppers put them on under the cheese). Top with Ranch dressing or spicy brown mustard if you choose. Put on your panini press or forman grill and give them about 4-5 minute or until your cheese is melted.
Mix together cheddar cheese, chutney and cayenne pepper and seasoning salt in a mixing bowl. Mash up well with fork or mixer. Add cream cheese if mixture is too thick. Press and form mixture into about 30 small balls. Place pecans in a shallow dish and roll balls in nut mixture to coat. Cover and chill several hours before serving.
Spread seasoning run liberally over all meat. Place rubbed roast into a large Zip-Lock plastic bag. Chill overnight, or at least several hours. Recommend you make sauce at the same time, so it's ready to go the next day. Preheat regular oven to 225, or crock pot to medium/low. In a large, heavy Dutch oven, heat oil to medium. Brown the seasoned roast until all sides are caramelized. Remove excess fat. Combine all SAUCE ingreadients, and pour over meat. Cover and cook for 8 - 10 hours. Remove meat from pan. Place on large plat and cover with foil until cool enough to handle. Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps. Add this thickening agent to the sauce in the pan, to creat the BBQ sauce. Bring to a gentle boil, without the lid, and simmer until thickened. Taste for seasonings. When meat is cool, shred meat by pulling with a fork. Add meat to sauce, and discared any fat and butcher's twine. Simmer approximately 30 minutes to let flavors meld. Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad. Many people like the slaw ON the sandwich. Freezes well.
In a covered skillet over medium heat, saute onions and garlic in melted butter until soft, about 5 minutes. Add remaining ingredients and heat almost to a boil. Cover, reduce heat to low and simmer for 15-20 minutes, until celery is soft. Stir occasionally. Uncover and heat to a fast boil. Stirring frequently, cook until remaining liquid is reduced to a thick syrup, about 5-10 minutes. Serve immediately.
Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead; cover and keep refrigerated.). Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately. Makes 12 buffet servings or 8 main-course servings.
I cut them in half or even quarters so the flesh is open and dries out faster and more even. Place them on a cookie sheet that has parchment paper on it in only one layer. I dry peppers at 200F degrees. Keep an eye on them and remove those that are dry as need be so they don`t burn. It can take 1-3 hours. You can crush them to make flakes or grind them to make a chili powder. Use a coffee grinder or food processor once they are cooled. And grind to flakes or powder. Store in a glass jar out of sunlight.
Preheat oven to 350 degrees. Over med. heat melt sugar in a cake pan or in a pot. You can add a tiny bit of water (1 Tablespoon or so) before sugar heats up to make it a little lighter. After sugar is melted it should be light brown. Don't let it get dark or burn. Take off the heat and if it's in the cake pan let it cool. If it's in a saucepan, pour it into the cake pan and let cover the bottom of the pan and harden a bit. Put the rest of the ingredients into a blender and blend for a few minutes. Then pour on top of the caramel mixture in the pan. Place the cake pan into a larger casserole or round glass dish and fill the larger pan with water until the water comes up to about halfway on outside of the cake pan. This is called a bain-marie or bano de maria in spanish. Place this into the oven and bake for about an hour or until a knife inserted in the middle comes out clean. Place cake pan in refrigerator to cool for about 5 hours to overnight. If you're in a huge hurry you can also leave it in the bain-marie but dump the water and refill with cool water then add some ice cubes to this and place in refrigerator. If the ice cubes melt, add some more, removing a bit of water if necessary so as not to cause overflow. This could be ready in an hour or two if the ice is replenished often. Alternatively I'll sometimes do this in two loaf pans and place both into a large casserole dish. In that case, sprinkle enough sugar to coat the bottom of each pan lightly.
Once your stake is grilled, slice it into thin strips. Place bbq sauce a little salt and a little pepper in a bowl. Add the steak to the bowl and mix the ingredients together until the steak is coated well. You may add more sauce if you need to. Peel the onion; slice thinly. Slice mushrooms into medium sized slices. Turn stove to high. Place a large skillet on the stove. Add mushrooms and onions and a few table spoons of cooking oil. Stir while cooking; the mushrooms and onions should become soft and slightly brown. Add the mushrooms and onions to the open sub. Place the strips of steak on top. I like to drizzle a little ketchup on top, but thats up to you. Enjoy!
Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.
Preheat the oven to 350°F. Pat the pork chops dry and sprinkle with salt and pepper. In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown. Spoon out most of the fat in the pan and put the pan in the oven. Roast the pork chops for 10 minutes, until the internal temperature is 140°F. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160°F. If you are a concerned person, then you are better off sticking with 160°F. NOTE: cooking time may vary depending on thickness of chops. A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces. Take the pan out of the oven, remove the pork chops and keep warm. In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two. Add the Calvados and reduce by half to burn off the alcohol. Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick. Spoon the sauce and apples over the pork chops and serve. Serving suggestions: Serve with Boiled carrots and potatoes.
Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Cut top quarter of garlic heads and wrap garlic in foil. Roast vegetables and garlic at 400 oven for 45 minutes, or until browned. Note: the garlic might be done before the vegetables, so don't let it get overcooked. Cook pasta in boiling water until tender. Drain and rise with cold water. In a large bowl, combine noodles with roasted vegetables. Squeeze in garlic,. Add pureed tomatoes, ricotta, basil, oregano and mozzarella. Taste and adjust seasonings. Transfer mixture to a 13 x 9 baking dish (or 2 8 x 8 dishes) and sprinkle with Parmesan. Cover and bake in preheated 350 oven for 30 minutes. Uncover and cook for 20 - 30 minutes longer, or until lightly browned. Allow to rest for 10 minutes before serving.
For cake. Grease and flour 10-inch tube pan with removable bottom. In small pan on low heat, melt bars stirring frequently until blended.Set aside. In medium bowl,sift together flour, baking powder and baking soda. In large bowl, use electric hand mixer on medium low speed, then medium speed ,to beat together sugar and shortening until fluffy, about 5 minutes.Beat in eggs 1 at a time thoroughly incorporating each one. Beat in vanilla and Mars bar mixture until blended.Beat in a third of flour mixture. Beat in half of the buttermilk.Beat in the remaining flour mixture. Beat in the remaining buttermilk. Pour batter into prepared pan ,bake in preheated 325 oven 55 minutes or until tester comes out clean. Cool on wire rack 15 minutes.Turn out of pan on to serving plate.Cool completely. For icing, melt bars and butter on low heat, stirring frequently until blended.Remove from heat. Cool 5 minutes. Add icing sugar, milk and vanilla. Whisk vigorously until smooth. Spoon over cake,allowing it to drip down sides. For topping arrange Mars slices decoratively on top of cake.
Combine 1 lb strawberries, wine, sugar, lemon juice, orange zest, orange juice, and star anise in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 5 minutes. Remove from the heat, cover, and let rest for at least 10 minutes. Remove the star anise and transfer the mixture to a blender. Blend until smooth. Place a fine mesh strainer over a bowl, and using a rubber spatula, press the puree through the strainer. Cover the bowl with plastic wrap and refrigerate until ready to serve. When ready to serve, pour the sauce into a medium size saucepan. Bring it back to the boil over medium heat. Lower the heat, and simmer until it thicken slightly - about 3 - 4 minutes. Gently stir in the remaining 1/2 lb hulled and quartered strawberries and cook just until the strawberries are heated through (about 3 minutes). They should still be firm. Serve the warm strawberry sauce over a generous scoop of ice cream.
While the Biscuts are baking, fry the sausage in a large, heavy skillet until done. Remove with a slotted spoon. Leave about 4 or 5 T.of the fat in the pan and add the flour-whisking fast. SLOWLY add the milk, whisking like crazy until you have a nice, thick gravy. Taste and add salt and pepper. Add cooked sausage. Remove biscuits from oven, split and pour gravy on top. Top with cheese if you like. Serve with scrambled eggs. This recipe has the ability to expand in your stomach at an alarming rate!
Peel potatoes and grate on the large holes of a box grater. Add salt and pepper to taste and toss to combine; set aside. Heat oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes. Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes. (This is the key to helping it hold together, don't play with it!). To flip the rosti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining oil. Slide the rosti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.
Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate. In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups. Preheat the oven to 400°F. Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes). Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them. Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth. Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through. Remove from the oven and preheat broiler. Broil casserole for 30 seconds, rotating, until top is an even golden browned. Let stand at room temperature for 5 to 10 minutes before serving.
Place all ingredients in a medium bowl and stir to combine. Transfer to bread pan fitted with the kneading paddle. Place the bread pan in the machine, select the Jam cycle, and start. Scrape down the sides of the pan 5 and 10 minutes into the cycle. Transfer jam into clean jars. Let cool, then cover and refrigerate. Keeps regrigerated 4 to 6 weeks.
Preheat oven to 350 degrees. Cut chicken into 1 inch cubes. Cut bacon slices into thirds. Wrap each cube with bacon and secure with toothpicks. Mix sugar and chilil powder. Dredge chicken through mixture. Place chicken on greased broiler pan rack. Bake for 30-35 minutes or until bacon is crisp.
Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender). Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Lightly spread ranch dressing on one side of each slice of bread. Lay it dressing side down in hot skillet. Put cheese on top, and tomato if desired. Top with remaining slice of bread, dressing side up. Grill until golden brown, flip and repeat on second side.
Put sugar in a small heavy pan and shake pan so the sugar is in an even layer. Sprinkle it with vinegar and water. Cook over low heat, without stirring, for 5 minutes. Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes. Immediately remove from heat and pour in the corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well. Pour into sealed container. It can be stored at room temperature for several months.
Prepare pulp of both fruits first by putting cooked fruit (unsweetened) through a sieve or food mill into a large saucepan. Heat to a boil, stirring carefully to prevent scorching. Add sugar. Stir constantly until it just begins to thicken. Add extract and blend. Ladle into sterilized hot jars to within 1/4 inch of the top of jar. Wipe rims. Adjust lids. Process in boiling water bath for 10 minutes at 5,000 feet or 15 minutes above 6,000 feet. Remove from canner and place upside down on cooling rack until cool.
Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large, deep pan to medium-high. Add the bacon a cook 3-4 minutes. Then add the shallots and cook until soft-3 more minutes. Next add the garlic, and kale STEMS. Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm. Heat an iron skillet to high. Dry the scallops thoroughly, then salt and pepper. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes. Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.
Mix pretzels, melted butter and 3 tablespoons sugar in bowl. Press into 13x9-inch pan and bake for 10 minutes at 350°; cool. In medium bowl, blend cream cheese and 3/4 cup sugar, then add the prepared Dream Whip. Pour on top of crust and chill. Prepare Jello as directed on package and partially set; add strawberries. Pour over cream cheese mixture and chill until completely jelled. Cut into squares.
Place all ingredients in a blender. Blend on high speed until smooth. Refrigerate at least 2 hours. Don't skip this step! Blend quickly on high just before serving.
Combine first five ingredients in large bowl. Cut in margarine with pastry blender until mixture is crumbly. Add milk and peaches, stirring just until blended. Spoon into greased muffin cups (paper liners do not work very well with this recipe). Sprinkle with topping mixture. Bake at 400F for 20-25 minutes or until set and golden.
Spray a large dutch oven with cooking spray. Brown turkey, onions, and garlic over medium heat until no longer pink. Add remaining ingredients and stir well. Bring to a boil, reduce heat and simmer about 20 minutes.
Mix yolks with all other ingredients and taste to adjust seasonings. Use more or less of any to suit your taste. Sprinkle lightly with paprika. Chill thoroughly and serve.
In a small bowl, mix together the pepper, salt, horseradish, garlic, and olive oil. Place steaks in a shallow dish, and rub the mixture all over the meat. Marinate at room temperature for 1-2 hours, or covered in the fridge for longer. Turn the meat from time to time to coat evenly. Preheat the broiler or grill and cook the steak for about 5 minutes per side, or until done to your liking.
First cut up the meat into chunks and boil it for 5 minutes in a large saucepan with just enough water to cover it. (This is necessary for Greek lamb which is quite heavy, it probably wouldn't be needed for Aussie or Kiwi lamb). Throw out the water, rinse the meat and refill the large saucepan with water. Add the peeled onion, carrot, celery stalk and parsley stalks whole. Add stock cube and salt and pepper to taste. Boil until the meat is very tender. (I use my pressure cooker for 30 minutes). Spread out the rice evenly in a very large shallow baking pan. Place the meat evenly over the rice and then ladle in the stock until it is completely covered, discarding the carrot, onion, parsley and celery. Taste the stock and correct the seasonings keeping in mind that the stock will provide the salt needed. You may dot the rice with butter if you like. Bake at 180 degrees for about 50 minutes. Note: the cups of stock are approximations only as it depends on the size of your pan, make sure you have covered your rice completely and keep some stock aside to add if it dries out.
Combine the Cajun season and pepper; rub over the inside and outside of the hens. Tie the legs together. Place flour in a large, heavy duty, zip-top plastic bag. Add the hens one at a time; shake to coat. Pour oil to a depth of 4 inches into the deep pot of a propane cooker; heat to 350°F. Carefully lower the hens in the oil; fry for 18 to 20 minutes or until the meat thermometer inserted in the thickest part of the breast reads 180°F. Remove the hens from oil and drain on paper towels. Remove string before serving.
Combine butter with onion flakes, cheese bacon bits, bread crumbs and parsley. Stuff mushroom caps with this mixture. Have ready 6 squares of heavy-duty foil. Place 4 mushrooms on each square of foil and seal foil into packets. Place on grill 6 inches above gray coals for 12-15 minutes. Do not turn packets.
Lightly season pork chops with a mixture of the salt, pepper and rosemary. Melt butter in a pan and cook pork chops on both sides until brown and cooked through. Remove from pan and let rest on wood block. Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized. Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.
Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour. Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes. Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves. When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.
Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks. Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken. Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate. Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute. Add leaves , stir fry 2 minutes. Mix remaining ingredients, stir into pan , return chicken , stir until simmering. Serve with rice and sprinkle with sesame seeds.
Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes. Drain. In blender, puree cooked vegetables (add canned artichoke hearts here, if used) and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes. Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.
In a medium saucepan over high heat place potatoes covered with water. Reduce heat to simmer and cook for 12 minutes or until tender. Drain and spread potatoes on a cookie sheet. Cool to room temperature. While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended. Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste). Refrigerate until serving. Serve cold or at room temperature.