HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix all ingredients, salt and pepper to taste. If patties seem too dry and have trouble sticking together, add in some of the reserved juice. Form into patties and fry in butter or olive oil over medium heat. Brown on one side, then flip and brown on other side.
After cutting the meat into thin strips, marinate for one day in the refrigerator in the mixture of soy sauce, Worcestershire sauce, A-1 sauce, pepper, garlic powder, onion powder, salt and liquid smoke flavoring. After marinating, put on racks with a pan underneath and dry in a warm, 160 degree over with the door ajar for 6-8 hours. This jerky keeps for weeks when kept dry and cool.
Whisk together all ingredients , sock ur challah slices in it for 12/15 minute Fry it on med flame. Serve.
Cream together sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add to pumpkin mixture alternately with water. Mix well after each addition. Pour into well greased and floured 9 X 5-inch loaf pans. Bake at 350 °F for 1 1/2 hours, until loaves test done. Let stand for 10 minutes. Remove from pans to cool.
To make the sauce: Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and saute on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally. To make the gnocchi: Preheat the oven to 400°F Oil a nonreactive baking dish. Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain. In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover. Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.
Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts. In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans. Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks. Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving. ****Butterscotch Sauce****. In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.
Shake well with cracked ice:. Strain into chilled cocktail glass. Cheers!
Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute. Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups. Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.
In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce. Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.
Cook the bacon in a large saute pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings. To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes. In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!
Blend the softened cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into lightly greased crock pot. Cook on high 3-4 hours until set and lightly browned on top.
Preheat oven to 350 degrees. Place nuts in bowl of a food processor; pulse until ground into a meal. Add Splenda, butter and cocoa powder (optional) pulse to combine. Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan. Bake at 350 degrees for 10 minutes Remove from oven and cool. Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.
Preparation. Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand. Refrigerate for at least 1 hour. Gently fry the onions, mushroom and garlic in the olive oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below. Take the pork fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet - 1/3 of the way down. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other. Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. The fillet should now be 3 times its original width - top third to one side and middle third to the other. Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside. Set the mushroom mixture to one side to cool. It may be worth leaving in a sieve for the excess juices to drain. Assembly. Lay the streaky bacon out across a chopping board in rows. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. You need to have enough rashers that side by side they are wider than your pork fillet is long. They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking. Lay the double-butterflied pork fillet out across the bacon. Spread the pate evenly across the pork. Spread the mushroom mixture across the pate. Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice). Spread the Pork stuffing evenly across the chicken. Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers. Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon. Sprinkle with freshly ground black pepper. Cooking. Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning. Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil. Carve. Serve with: Steamed savoy cabbage sprinkled with caraway seeds. When cooked, toss in a knob of butter and a small turn of black pepper. Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil). Special Mash. Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.
Cut bread in half horizontally. Spread half of the dressing on bottom. Top with half of the lettuce. Layer with cucumber, green pepper, onion, cheese, meats and tomato. Top with remaining lettuce. Spread remaining dressing on top half before covering the bottom. Cut into 8 wedges.
Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Add eggs, one at a time; beat until smooth. Stir in walnuts. Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; chill at least 4 hours. If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
Cut rolls 2/3 through, leaving a "hinge.". Dig out bread from the crust, leaving 1/2 inch or so shell. In large skillet in 1 tablespoon oil, saute garlic, jalapeno, red bell pepper strips, onion, tomato paste, crushed red pepper flakes and lime juice. Saute for 3 minutes, then add 1 cup water and basil. Gently add room temperature fillets to the pan, pushing aside veggies. With pastry brush, brush liquid over fillets. Remove pan from stove top and place in oven under broiler and broil 8 minutes. Spoon some veggie mixture into bread shell, place fish fillet over, add more veggies, close and serve.
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft. Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.
Combine all ingredients. Pour over pork chops, placed in a Ziploc bag. Marinate overnight and grill about 10 minutes on either side.
Spray the insert of a slow cooker with nonstick cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.
Preheat oven to 350°. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute. Gradually add beer, consomme, and tomatoes; bring mixture to a boil. Remove from heat, and stir in olives and vinegar. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.
Mix all ingredients except Walnuts. Form into balls. Roll in chopped Walnuts. Chill until ready to serve.
Combine the salt, pepper, garlic and Worcestershire and rub into the roast. Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven. Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl. Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper. Add a bit more juice if needed. The stuffing should be moist enough to hold together when squeezed lightly. After you have roasted the meat for 2 hours, remove it from the oven. Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire). Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled. Fill the sleeve with the stuffing, fold foil over. Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours). Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve. **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.
Rinse chicken and pat dry with a paper towel. Place chicken in an 8 x 12 inch Pyrex baking dish. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle. Rub mixture onto chicken. Pour orange juice over chicken. Marinate chicken in the refrigerator, time permitting for up to 3 hours. Bake at 350°F for 1.5 to 2 hours. Serve.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry eggplant on both sides on medium heat until golden. Add half a cup of hot water to tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes. Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint. Mash ingredients together with a fork, then serve.
Peel the garlic and put it in the food processor with the roughly chopped scallions and the drained green peppercorns. Process till finely chopped. Add the vinegar and sweet chili sauce and pulse to combine, then add the cilantro leaves and kiwi fruit Pulse until the kiwifruit and cilantro are fairly finely and evenly chopped . Leave to stand for an hour or so for best flavour, but serve sooner if needed.
Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes. Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside. Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard. Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use. In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat. When hot, add in the onions and stir/saute, until golden brown, about 3 minutes. Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking. Add in the chard and cook until it wilts, for 1-2 mintues. Taste and season with salt and cayenne pepper. To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.
Add flour, salt, shortening (or coconut oil) and honey to food processor or mixer with dough hook. Gradually add water while processing. Mix until smooth ball is formed. Set aside and allow to rest 10 minutes. Form dough into 8-10 balls, cover and allow to rest 20 minutes. Roll on lightly floured surface into 7-inch circle or use tortilla maker. Stack between wax paper. Heat a cast iron skillet over med-high heat. Cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes. Stack tortillas on plate and cover with kitchen towel until ready to serve.
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1 or 2 tablespoons sauce, according to taste. Add onion and pepper; saute until tender. Add roast beef and additional sauce (according to taste). Continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until cheese is melted. Spoon onto rolls.
Preheat oven to 120*.or lowest setting or use a dehydrater.(which is what I use). Combine all ingredients and mix well -- Line a jelly roll pan with foil and spread the meat mixture on it. Using your hands, flatten the mixture to about 1/4" thick. Place the meat mixture in the oven and prop the oven door open a crack (use a wooden spoon, so the moisture can escape. (or follow the directions on your food dehydrator). Bake for aobut 2 hours or until meat is quite dry -- Remove the meat from the oven and place another sheet of foil over it. Grasping both sheets of foil.flip the meat over and peel off the foil from the now top. Place the meat back in the over with the door propped open.and bake for another 1-2 hours. The meat will be red and dry, just like jerky -- .
Preheat oven to 400°F Place salmon fillets on a foil-lined sheet pan. Brush with 1/2 of teriyaki sauce and sprinkle with sesame seeds. Bake 20 minutes. Meanwhile, cook pasta according to package directions; drain well. Combine pasta with remaining teriyaki sauce and all ingredients except salmon. Portion out into 4 bowls and top with sesame salmon.
Drain the clams (saving the juice) and put clams into the fridge. In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme. Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours. When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes. Serve with crumbled bacon on top.
Preheat oven to 350*F. Scald milk or cream Remove from heat. Beat eggs and sugar together until foamy. Add the milk or cream and the coffee and mix well. Pour the mixture into individual custard cups OR one 6-cup baking dish, and set in pan of hot water in a pre-heated oven. (The water should come half-way up the sides of the dish.). Bake for 35-45 minutes until a knife inserted in the centre comes out dry. (A 6-cup dish will take at least 15 minutes longer than individual custard cups.). Chill at least 2 hours before serving.
Mix water, salt, baking powder and flour to form dough. Knead dough on floured surface until elastic. Set aside and cover with wax paper for approximately 20 minutes. Roll dough out with rolling pin until it's as thin as you can make it. Rub a small amount of oil on top. Pull dough out, starting on edges. When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls). Flip it lengthwise 3 or 4 times into 1" wide strips. Slice off strip and cut into 2" pieces. Repeat until no more dough is left. Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4. Fry dough in lard, adding lard as needed. Remove and let stand in a bowl. Heat 1 tablespoon lard in large pot on setting 6. Add onions and saute until they start to brown, then add potatoes. Add water to cover potatoes, salt and pepper. Cook covered until potatoes are half cooked (approximately 15 minutes). Add 2" water and bring to boil. Add dough pieces and cook covered for 1/2 hour on setting 4.
Puree cumin, coriander, peppercorn and cardamom in a blender until very fine. Add parsley, mint, oregano, garlic, fresno, salt, vinegar and 1/4 cup oil and puree until a thick pesto like paste forms. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Thoroughly clean grates and brush with oil. Set chickens, skin side up, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes. Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving. Mix olives, lemon juice, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt. To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
Preheat the oven to 350 degrees F. Rinse the chicken, then pat very dry. Season with salt and pepper. Let sit at room temperature for 15 minutes. Meanwhile, in a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Add the bread crumbs and cook, stirring often, until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, remove from heat and set aside. Put the bacon in a large Dutch oven over medium-low heat, and slowly render the fat. When crispy, Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate and tent with foil. Add the onion, celery, carrots and garlic to the pot and saute until soft, about 5 minutes. Deglaze the pan with white wine; simmer until reduced by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
Place pork shoulder roast in a clear plastic bag; set in a deep bowl. Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight. Transfer the pork roast and marinade to a crockpot. Cover and cook on HIGH for 3 1/2 to 4 hours.