HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, heat corn oil over medium heat, add chops& onion, brown. set chops aside. Add remaining ingradiants; stirring constantly, bring to a boil, return chops to skillet. Reduce heat and simmer 20 minutes or until tender. Spoon sauce over pork chops. (and mashed potatoes if you choose).
Slice red onion and fennel, chunk mushrooms,tomato and zucchini. Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill. Add prepared vegetables and toss gently until well coated. Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.
In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves. Increase the heat to medium; bring to a boil; cook 2 minutes. Decrease heat to low; whisk in the cocoa and simmer 2 minutes. Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth. Cool to room temperature. Stir in the vanilla; cover and chill at least 1 hour. Stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions. When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours. *Chocolate Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed. *Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed. *Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed. *Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.
Thoroughly combine all ingredients in a covered casserole. Cover and bake 45 minutes at 350 degrees F. Remove cover and bake another 15 minutes. Fluff with a fork before serving.
Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top. Cook in covered casserole in 350° oven until cheese is bubbly.
Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don't burn the garlic!). Stir in all the remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.
Preheat oven to 325 degrees F. In a large bowl, mix together the ingredients for Oat Mixture. In a small to medium bowl, separately mix together the first 4 ingredients for Oil Mixture. Add Oil Mixture (not the honey yet) to the Oat Mixture; blend well. Then add in the honey. Mix well. Spread thinly and evenly on cookie sheets (for ease of preparation, use rimmed cookie sheets). Bake at 325 d F for 30 minutes, stirring occasionally until golden (stir @ every 12-15 minutes). After baking, remove from oven and let granola cool on cookie sheets. Remove granola from cooled pans and it's ready to eat, or store covered for about 2 weeks. Makes a nice food gift. Yield is approximate & depends on amounts used.
Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler). Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla. (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start). When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition. Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat. Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well. Add the rest of the butter bit by bit, whisking inches. With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time. Then fold the chocolate mixture very thoroughly into the meringue. Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine). Chill overnight. Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.
Note:You can use 6 regular tea bags but we like to change things up and add 1 bag of a more expensive tea. Some good examples include raspberry, mango, peach etc. A whole brew of specialty tea can be a bit cloying. Set bags into a 2-cup liquid measuring cup. Pour 2 cups near boiling water over them. Steep for 15 minutes. You would think it turns out bitter but for some reason it seems to do fine. You can try less but then you might want to add another bag. After removing bags, add 1/3 cup turbinado sugar. Stir until dissolved. Pour into a 2 quart container and add the cold water. Using this technique helps the tea to cool down quickly. If you need to use it right away you can replace some of the cold water with ice. Add lemon if desired. Hubby doesn't like it so I have to add it to my cup if I want some. Enjoy! Final Note: I'm not sure if the nutritional info is going to calculate -- According to my calculations, this has only 10 calories per cup and less than 3 carbs!
Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!
Preheat oven to 375°F. Grease two standard size loaf pans. Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved. Remove from heat and set fruit aside to cool. Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well. Stir in buttermilk. Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed. Add to butter mixture and stir until just blended. Stir in fruit and sugar mixture. Spoon batter into greased loaf pans. Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center. Remove and cool.
Preheat oven 350°. Peel the corner of the Sour Cream & Chive Mashed Potatoes package to vent. Place the container in the microwave and heat on HIGH for 3 minutes. Completely remove film and stir. Return the package, uncovered, to the microwave on HIGH for 1 additional minute. Meanwhile, in a mixing bowl, combine drained southwest corn, cream corn, muffin mix and 4 oz melted butter. Stir to combine ingredients. Pour corn mixture into an ungreased 9"x9" rectangular casserole dish. Carefully spread mash potatoes on top of corn mixture (keeping the layer of potatoes on top). Place in preheated oven uncovered and bake 55 min or until a knife inserted near the center comes out clean. Remove from oven, slice remaining butter and evenly distribute on top of casserole. Let stand 10-15 minutes before serving.
Combine mushrooms, onion, chicken stock and simmer 20 minutes. In another pot, melt 4 Tbs butter at medium heat, stir in flour. Add milk and cream, cook stirring constantly until thickened and smooth. Add salt and pepper to taste. Stir mushroom-chicken stock mixture into sauce. Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only). Add to soup with wine.
Put cooked rice into a large bowl. Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well. Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts. Allow to chill and marinate. Usually I can only wait an hour or so before I dig in!
Fill plastic food bag with peanut butter. Cut small hole in corner of bag. Twist open end of bag tight and carefully pipe the peanut butter into the Bugles. Do not overfill or the filling will leak out. In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir. Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth. Chocolate can also be melted in the top of a double boiler. Dip the peanut butter filled end of each Bugle halfway into the chocolate coating. Place on waxed paper to dry. Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.
Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze. Place frozen mixture in a blender, blend to a slush. Freeze any leftover portion. Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.
Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 2 minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the creme fraiche, leaving a 1/2-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
Line a 2 quart casserole dish with foil; spray with pam. Preheat oven to 350. Dice onion, ham, potatoes, cheese. Place in the foil lined casserole in this order: onion, potato, ham, cheese, soup (not diluted). Repeat layers till done. Sprinkle with salt and pepper. Cover tightly and bake until potato is tender, 45-60 minutes.
Mix yogurt, cilantro, 1 tsp lime juice, 1 tsp oil, ginger and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavy-duty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds. Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 tsp lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.
Combine butter and laughing cow cheese in a bowl using an electric mixer. Add powdered sugar and vanilla and mix until well combined. Add milk and buttermilk and mix until smooth and creamy. Add more buttermilk if mixture is too dry. Makes enough frosting for a 9 x 13 pan.
Preheat oven to 350°F. Lay bacon on a parchment paper-lined baking sheet. Sprinkle with brown sugar, salt, pepper and crushed red chiles. Bake for 20 minutes. Drain and serve.
Top each lettuce leaf with turkey and ham, 1 slice tomato, 1 slice avocado, 1 t lime juice, a few leavevs of arugula or watercress and 1 Ranch dressing. Roll up leaves, secure with toothpicks.
Preheat oven to 350 degrees F. Cook and drain the pasta according to package instructions. In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta. Salt and Pepper to taste. Turn into greased 3-quart baking dish. Top with remaining 1/2 Cup cheese and crumbled tortilla chips. Bake 30 minutes or until bubbling.
For the sauce: Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve. For salmon cakes: Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine. Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes. Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.
In a heavy sauce pan, whisk together the cocoa, sugar and salt. Whisk in milk, Frangelico, and eggs. Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes. Whisk in cream and remove from heat. Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours. When ready to freeze, if using an ice cream maker, follow your manufacturer's directions. Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker. Garnish with additional biscotti.
Pour milk into cup or glass. Add vanilla and sugar. Stir well, add straw, enjoy!
Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. Shelly suggests to first make it in the oven and heat the leftovers in the microwave.
Grease a 3-quart rectangular baking dish; set aside. Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside. In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients. Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit. In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight. Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.
Add 2 cups of water to the flour and knead well to make a soft dough. Add another 18 cups of water to the dough and make a loose batter. Strain the batter and keep aside for a few hours. Drain off the clear water from the top. Melt molasses in 3 cups of water. Strain and keep aside. Extract milk from the grated coconut, adding 6 cups of water. Keep aside. Pour the flour batter, molasses syrup and the coconut milk into a pan. The consistency of the mixture should be like that of fresh milk. Boil the mixture stirring constantly. When it is quite thick, add half the ghee and continue to stir. Add ghee in small quantities now and then until the mixture is almost one lump. Now add nutmeg and cardamom powder and also 1/2 the cashewnuts. Stir well and remove from flame when the ghee leaves the sides. Spread the halwa on a greased tray. Sprinkle cashew nuts on top. Cut into desired shapes when cool. Serve.
In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes and parsley. Prepare salad dressing mix according to package directions; pour over cheese mixture and mix well. Serve immediately with tortilla chips. Refrigerate leftovers.
Cook peppers in about a tiny bit of oil in a pan until softened and beginning to get a wee bit brown- about 10 minutes. While that's cooking, heat broiler. Combine cumin, chili powder and cayenne - and sprinkle over halibut. Broil halibut until done - about 5-7 minutes depending on thickness. While halibut and peppers cook, combine sour cream and salsa in a little pot and simmer until heated through. Plate it by putting some pepper mixture on plate, then halibut on top and spoon some of the salsa cream over the top. Garnish with a little cilantro.
Turkey Broth: Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight. Next morning, strain the both and pour it back in the slow cooker. Remove turkey meat from bones, set meat aside. Soup: In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper. Cook at High for 4 hours; add turkey, noodles, and parsley. Cook another 1/2 hour. Enjoy! NOTE: Cooking time doesn't include the overnight that your broth is cooking.
In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended. Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer. Add food coloring if wanted.
Preheat oven to 350. Grease a 13x9x2" baking pan. Cream together the granulated sugar and shortening until fluffy using an electric mixer. Add the eggs one at a time, beating well. In another bowl, sift together the flour, cinnamon, cloves, nutmeg, baking powder, and salt. Stir the raisins and nuts into the flour mixture. Add the flour mixture and applesauce alternately to the creamed mixture, beginning and ending with the flour. Pour the batter into the prepared pan. Bake for 45 minutes or until the center of the cake is firm to the touch. Sprinkle with confectioners' sugar.
Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned). Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad). Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor. Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.). If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar. This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.
Follow directions on back of brownie box regarding baking using an 8 x 8-inch pan. Prepare brownie mix according to package instructions. Fold in crumbled bacon and stir in 3 tbsp bourbon. Pour brownie batter into a lightly greased 8 x 8-inch pan. Bake as directed on package or until a toothpick inserted two inches from the edge of the pan comes out mostly clean. Remove brownies from oven and immediately pour 1/4 cup bourbon on them. Cool in refrigerator completely before slicing and serving.
Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp-slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry. Pour 1/4 cup olive oil into saute pan; set over med-high heat. Scatter in the garlic; cook until sizzling, then stir in the shallots. When they are sizzling, stir in 1/4 teaspoon salt and 1/4 cup wine. Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing. Pour in the rest of the wine, bring to a boil quickly, then add the water and 1/4 teaspoon salt, stirring. Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp. Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with the remaining 1/2 teaspoon salt. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat. With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce. Stir in the pepper, then bread crumbs-use more crumbs if the sauce is thin. Cook for 2 minutes, then turn off the heat. Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan. Sprinkle the parsley on top, and serve immediately. Serve with crusty bread to sop up the sauce.
Preheat oven to 375 degrees. In a large bowl cream butter and sugar together until fluffy. Stir in baking mix, chopped nuts and almond extract. Shape dough by level teaspoons into balls. Place on ungreased cookie sheet. (I still lightly spray cooking spray onto cookie sheets). Bake 12 minutes. Cool slightly before removing from sheets. Roll each ball in confectioners sugar while still warm.
Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside. Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced. Add canned tomatoes and pulse about 3 times. Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.