HumbleIntelligence/food-ner-1-Million huggingface dataset:
Step 1: Rub salt to pork bones, then clean and scald into hot water about 15 minutes. Step 2: Clean pork legs in water with a little salt. Then scald into hot water about 15 minutes. Step 3: Mince garlic, slice onion and spring onion. Chop off root of mushroom, soak into water about 15 minutes then let them out, wait to dry. Peel off the cover of carrot and radish, next cut them into medium pieces (2cm). Step 4: Making broth: Boil 5 liter water about 15 minutes then put pork legs and bones into pot with medium. I suggest, do not cover pot. With one of stunning Vietnamese Pork Recipes, this is the most important step of Pork Legs Rice Spaghetti Soup. Cook about 60 - 70 minutes, add more sliced carrot and radish into pot. And cook more 30 minutes or until carrot and radish become soft. Step 5: Fry mushroom and garlic about 5 minutes and then pour them all into broth. Cook more 15 minutes. Then turn off the heat. Let pork legs out the broth. Season for broth: Pepper, salt, sugar, monosodium till it is suit with your taste. Then, you add sliced onion and dried shallot into broth. Step 6: Boil water; add rice spaghetti into pot about 5 minutes to clean. Next, slice pork legs to medium pieces. Finally, you can serve this dish for your friends and family. I recommend you should use when it is hot. It will create a stunning flavor for you. And I bet your friends and family will love it.
Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed. Add the butter, salt and cinnamon. Stir to combine and set aside. Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference). Add the cashews to the rice and stir to combine.
In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned and sausage is cooked (about 8-10 minutes). Drain and discard any excess grease. Combined meat mixture and all remaining ingredients in a slow cooker. Cover and cook on low for 10 hours or on high for 4 hours. Before serving, add more salt if needed. Serve with garnishes of shredded cheese and sour cream.
In a mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh lemon juice, Tabasco sauce, onion and salt; mix well. Adjust seasonings to taste. Transfer to a smaller bowl, cover and refrigerate to chill, about 1 hour or longer. When chilled, roll mixture into a ball. Roll the ball in finely chopped parsley until coated. Transfer ball to a serving plate. Serve with an assortment of crackers or potato chips. Refrigerate any unused portion. Freshly cooked salmon can also be used. If desired, use 6 green onions finely chopped instead of the regular onion.
Cook pasta according to package directions. Drain and keep warm. Meanwhile, spray 10-inch nonstick skillet with no-stick cooking spray; add garlic. Cook over medium heat 1 minute. Add tomatoes and basil. Continue cooking, stirring occasionally, until heated through (1 to 2 minutes). Toss together hot pasta, tomato mixture and light butter in large serving bowl. Sprinkle with cheese.
Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals. Leave to simmer for approx 20-25 minutes, don't forget to stir, and then add the coconut and the rum. Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick. Put into warm clean jars, seal, and label when cold. Let mature for at least 4 weeks and keep in a cool dark place.
Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm. Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and saute for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
Preheat oven to 350Es Fahrenheit. Boil potatoes, carrots, rutabaga and parsnips in well-salted water for about 15-20 minutes, or until potatoes are very tender. Drain vegetables and return to pan. Meanwhile, melt butter in a small skillet over medium heat until foam starts to subside. Add leeks and saute until leeks are soft and starting to brown. Mash the vegetables and then stir in the leeks (and butter), green peas and half the cheese. Stir in salt and pepper to taste then spread mixture in a casserole and top with the remaining cheese. Bake in the middle of the oven 40 minutes, or until cheese is starting to brown. If there are only two in your house (like mine), you can put half of the Mash of Nine Sorts (before baking) in an oven-proof refrigerator container for another dinner. I just put it in the oven while the oven comes up to temperature and then set the timer for 40 minutes.
Preheat oven to 350 degrees. Mix all ingredients together. Shape into walnut size balls and place on ungreased cookie sheet. Press criss cross into each ball with fork. Bake for 20 minutes. Let cool completely. Feed to your special puppy.
Rinse chicken and clean vegetables. Cut the tops off the carrots and remove onion skin but keep whole. Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils. Reduce heat and tilt lid to let soup simmer about 4 hours. Strain fat from top of broth. Carefully remove vegetables into a bowl to let cool. Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot. Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth. Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth. While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth. Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.). I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.
In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes. Stir in tomatoes, basil, sugar, vinegar and pepper to taste. Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente. Drain well; toss in large heated bowl with remaining oil. Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese. Serve immediately, passing remaining cheese in small bowl for anyone wishing extra. Makes 4 main course servings or 8 appetizers.
Preheat the oven to 200c 400f. I a bowl rub together the flour and butter until it resembles breadcrumbs. Work in the egg yolk, cheese, salt and mustard, bring together to form a dough. Shape the dough into a log and wrap in cling film and chill for 15 minutes. Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate. Bake for 10 mins or until they are crisp and light golden. Allow to cool slightly before transferring to a cooling rack.
This is super easy,. add all ingredients to a sauce pan and stir over med - low heat for 10-15 minutes. this sauce can be used to baste pork back ribs, beef ribs, or chicken wings,thighs or breasts. My Brother and Sis in-law said they used this sauce with chicken breast strips for company over for dinner, the guests loved it. My tips. Be creative and add fresh berries with sauce when serving. I have added a dash of thai hot chile sauce or chilpote sauce. This sauce does burn over high heat,I partially cook my meats first then add the sauce after wards.
In a bowl, beat egg and buttermilk together. Sift dry ingredients and stir them into the egg mixture. Whisk in melted margarine or oil (if mixture is very thick, add a little milk). Heat a heavy griddle or frying pan and lightly grease. Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry. Turn and cook on other side.
Slice pork into eight 1"-thick pieces. Pound each piece with a meat mallet to about 1/4" thickness. Season with salt and pepper. Place flour, eggs, and bread crumbs into three separate shallow dishes. Dredge each medallion first in flour, then in eggs, and finally in bread crumbs. Place breaded pork on a baking sheet or plate. Heat oil and 3 T. butter in a large saute pan over medium-high heat. Saute pork until golden brown, 2-3 minutes on each side. Remove from pan and keep warm in a 200° oven. Deglaze pan with wine; add lemon juice and simmer 3 minutes. Add heavy cream and simmer until reduced by half, about 1 minute. Off heat, whisk in butter 2 T. at a time. Stir in parsley; spoon sauce over medallions. Serve with lemon wedges.
Combine Cake Mix, Applesauce, Egg, Sugar, and Cinnamon in a mixing bowl until well blended. Spoon into lined muffin tin. Top with chopped nuts. Bake for 17 - 20 minutes in 350 degree oven. Cool, serve.
Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water. Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.
Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside. Adjust oven rack to middle position and heat oven to 350°F. Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste. Stir together ketchup and reserved tomato juice in small bowl. Place peppers cut side up in 9 inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
Combine the fruit in lg bowl. Mix sugar and juices. Pour over fruit and toss to coat well. Cover and chill. Serve with a slotted spoon.
In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Place shrimp on top of liquid in pot. Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender. Stir all. Serve over hot rice, top with green onions and pass the Tobasco!
Preheat oven to 350. In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft). Sweat onion and garlic in oil until soft. In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed. Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil. Bake 1 hour. Remove foil and bake 10 min more. Rest 10 minutes in the pan before unmolding.
In a medium bowl, lightly beat together the eggs, mustard, tarragon, and pepper. Dip each bread slice into the egg mixture, making sure that both sides are thoroughly coated. Put dipped slices on a plate and set aside. In two large saute pans, melt one tablespoon butter in each over medium-high heat. Add four bread slices to each pan. Cook until the undersides are dark golden brown, about four minutes. Turn slices and place four slices of cheese and one slice of ham on each of the four slices of bread. (You may need to fold the ham slices in half to fit the bread.) Cover with the other four bread slices, placing the cooked side down over the cheese and ham. (You will now be using only one pan.) Cover the pan and cook for two to three minutes or until the bottom sides of the bread are browned. Using a spatula, turn the sandwiches, press to flatten slightly, and cook 2 to 3 minutes more, or until bread is toasted and cheese is melted. Cut in half and serve immediately. If desired, serve a little extra Dijon-style mustard on the side.
Divide the rhubarb and caster sugar between two large jars. (At least 2 litres capacity in each.) Make sure the lids are secured firmly in place then give each jar a vigorous shake. Pour half of the vodka into each jar and then replace the lids again. Store the jars in a cool dark place for at least 2 months. During this time, give the jars a shake 2-3 times a week. After 2 months the vodka can be strained into a litre bottle.
Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white. Or, if you don't want to make pastry, use a prepared crust and paint edges as above. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil. Now fill unbaked pie shell with mushroom mix, then pour custard over. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned. Let set 5 minutes before cutting.
Set oven control to broil. Place bread on an ungreased cookie sheet. Broil 4-6 inches from heat for 30-60 seconds or until lightly browned. Mix olives with cheese and spread on bread. Broil 1-2 minutes or until cheese is warm.
Melt baking chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat. Add butter and cream and stir until smooth. Refrigerate for 1 hour. Roll mixture into one inch balls. Place on an aluminum foil baking sheet and freeze for 4 hours. Melt white chocolate and shortening over low heat, stirring until smooth. Dip frozen truffles into white chocolate and return to baking sheet. Roll in sprinkles or nuts, if desired. Refrigerate for 10-15 minutes for coating to set. Store in an airtight container.
Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil. Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.
Wash scallops in cold water, and drain on paper towel. Beat eggs. Add salt to crumbs. Roll scallops in crumbs, then dip in egg. Roll in crumbs again. Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle. Drain on absorbent paper towels. Serve with lemon and ketchup, tarter sauce, or cocktail sauce.
Preheat oven to 190°C/fan 170°C/gas5. Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool. Beat the butter and sugar until smooth and creamy. Beat the eggs one at a time, stir in the flour, then the date mixture. Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer). For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes. When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze. Return it to the oven for about 2 minutes. Serve it cut into squares with more sauce poured over. I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!
Place sundried tomatoes in small bowl and cover with boiling water for 5-10 min or until soft. Drain and cut into slivers. Combine flour, salt, and red pepper in a large bowl. Add chicken and toss until evenly coated. Heat oil in large skillet. Add chicken and cook without stirring until golden (3-4 minutes). Turn chicken and cook 3 minutes longer. Add garlic and cook, stirring, 1 minute more. Add vermouth and stir, scraping up cooked bits from sides of pan. Add dried tomatoes, canned tomatoes, zucchini, bell peppers, thyme and water. Bring to boil, cover, reduce heat and simmer 5 minutes or until zucchini are tender, stirring occasionally. Keep warm. Meanwhile, cook pasta according tp package directions. Serve sauce over pasta.
Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside. Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer. Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates. Drizzle with reserved sauce to serve. On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.
Preheat the oven to 350°F Oil a 9"x13" pan and set it aside. In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt. Push the flour mixture to one side of the bowl. Measure the sugar into the other side of the bowl, and break the eggs over it. Pour over the oil, and beat the eggs and oil into the sugar, then mix in the flour. The dough will be quite stiff. Peel the apples, or not, as you prefer. Chop the apples, and mix in two thirds of them. There will seem to be far too many apples, but get them mixed in as best you can. Spread the batter evenly in the pan. Spread the remaining apples evenly over the top. Press them down until the batter pushes up around them. Bake at 350°F for 45 minutes or until done.
Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl. Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
Dressing: In a food processor combine all the ingredients and process until smooth. In a large bowl, combine the lettuce and prosciutto. Add the tapenade and toss to coat.
For the Beans: Rinse, pick over and soak the flageolet beans in cold water overnight. Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion. Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked. Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked. Drain and refresh under cold running water. For the Lamb: Preheat oven to 450°F. Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits. Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven. Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F). Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan. Strain through a fine sieve and season sauce to taste with salt and pepper. To Serve: Reheat the flageolets and season with salt and pepper. Reheat the green beans in a skillet with a little butter and season with salt and pepper. Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce. Serve additional sauce on the side.
Cook orzo according to package directions. Meanwhile, combine remaining ingredients in a large bowl and toss well. Drain orzo; add to bowl and stir well. Serve at room temperature.
Cook macaroni according to package directions, drain well. Set aside. Place milk, flour, and onion salt in quart jar;cover tightly, and shake vigorously 1 minute. Stir together flour mixture, 3 1/2 cups cheese and macaroni. Pour macaroni mixture into a lightly greased 13 x 9 inch baking dish or 2 11 inch oval baking dishes. Sprinkle with breadcrumbs and remaining cheese, drizzle evenly with melted butter. Bake at 350F for 45 minutes or until golden brown.