HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add vinegar, ginger ale, brown sugar, pepper, salt and mustard to the crock pot. Stir to combine. Add pork to the crock pot. Set crock pot on high until the liquid starts to bubble. Lower crock pot to low and cook for 8-10 hours until the internal temp is 190 or the pork easily falls apart. Take the pork out of the crock pot and set aside. Strain the liquid and set aside. Let the liquid separate. Spoon out the grease off the top. When the pork cools a bit, pull the pork apart by hand. Add liquid back to the pulled pork as needed to keep the pork moist.
Mix dry ingredients in a bowl. Combine wet ingredients. Whisk in dry ingredients. Using a 1/4 cup measure drop batter onto a hot frying pan. When pancakes begin to bubble flip them. Finished when golden on both sides.
Combine flour, baking powder, and salt Cut in margarine until mixture resembles coarse crumbs. Add combined egg and milk to flour mixture. Stir in cheese. Form into a ball. Roll 2/3 of dough into a 15 inch square on a lightly flourd surface. Line an 8 inch square baking dish with dough. Flute edges Combine flour, sugar, and cinnamon. Toss with apples and cranberries. Spoon into pastry dough shell. Dot with margarine. Roll out remaining dough to a 12 inch square. Cut into 1/2 inch strips. Place on top of fruit in a lattice pattern. Press to seal edges. Bake at 400* for 30 min.
Mix together the dry ingredients in one bowl, the wet ingredients in another bowl. Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy. Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan. Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake. Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms. Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain). NOTE: If batter is too thick, add a little more buttermilk. Serve with warm syrup.
Preheat oven to 350*. Mix all ingredients except tomato and onions. Spoon into a 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onions. Serve with crackers.
Preheat oven to 400°F. Sift flour, sugar, and baking powder, then cut in butter and vanilla until resembles coarse crumbs. Mix in the egg until relatively even consistency and pat dough onto the bottom and sides of the pie plate. Pour berries over crust and in a separate bowl mix topping ingredients together. Pour over berries and bake for 1/2 hour and let stand until room temperature (center will be loose). Meanwhile, prepare the vanilla sauce by putting milk, potato flour, and egg into a sauce pan. (To avoid lumps stir the potato flour in maybe 1/2 cup of milk and then add it to the rest). Heat over medium element just until boiling point while stirring with a wire whisk (this avoids lumps). Once heated through and slightly thickened, add the sugar and vanilla and continue stirring for another 2 minutes Let the sauce cool and then refrigerate it until cold. This pie is usually served at room temperature with cold vanilla sauce.
Heat oven to 400°F Grease bottoms only of 24 miniature (1 3/4x1-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, beat granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full). Bake 10 to 15 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.
Preheat oven to 350°F. Spray a 9 x 13-inch pan with non-stick cooking spray (Pam) or grease pan and then line pan with aluminum foil. Spray Pam over foil or grease foil. Sift flour, salt and baking powder in a medium bowl. Add all remaining ingredients (except for the powdered sugar) and mix well with a wooden spoon. Spoon mixture into pan, spreading evenly. Bake for 20-30 minutes or until golden brown. Invert onto work surface and carefully remove foil and slice into bars while still warm. Transfer bars to a rack to cool and sprinkle with powdered sugar (if desired).
Combine all ingredients except spaghetti in a large saucepan and stir until melted. Pour into a greased 9x13 baking dish and bake for 35 min.
Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat. Remove the insides of the tomatoes with a spoon or knife. Mix the eggs, aioli, salt, pepper and parsley. Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper. tips: if the mixture seems too soft you might have to add some bread crumbs. If you are using mayonnaise instead of aioli, season it with garlic.
Cook the pasta following the instructions on the package. Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened. Stir in the garlic and saute for 2 minutes, stirring. Beat the eggs in a bowl, then stir in the cream and season with salt and pepper. Grate the parmesan cheese and stir it into the cream mixture. Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs. Season to taste. Drain the pasta thoroughly and put into a large serving bowl. Pour on the sauce and toss to coat. Serve.
Grate tofu. Do not put it in the food processor or it will turn into mush. In a large bowl toss the tofu with bell peppers, scallions and fresh basil. In a blender combine cocomut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth. Add more chile if you desire more heat. Pour dressing over tofu mixture and toss to coat. Add soy sauce as desired.
Mix water and cornstarch. In a blender, puree tofu, salsa, salt, turmeric, and water-cornstarch mixture. Add nutritional yeast. Heat oil in a skillet and make bottom of pan is coated. Pour in tofu mixture and spread to cover pan. Cook tofu mixture on low heat for about 5 minutes, without stirring. Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy consistency. Pour/scrape sauce into a bowl and serve with any combination of chips, beans, lettuce, and/or tomato.
Soften cream cheese to room temperature. Preheat oven to 350 dg. Lightly grease (or spray with Pam) bottom and sides of a 10" springform pan. Mix together ground nuts and graham cracker crumbs. Add 3 T melted butter and mix with fork until crumbly. Press into bottom of springform pan and bake for 5 minutes in preheated oven. Remove and set aside. Place jellyroll pan with sides on bottom rack of oven and fill 1/2 full with warm water. Close door and continue heating. Put cream cheese, eggs, sugar, lemon juice and vanilla in mixing bowl. Beat thoroughly with electric mixer until smooth and pour over crust. Place baking pan on rack above water bath pan. Bake for 50 minutes or until filling is almost set. Remove from oven (do not turn oven off) and let stand for 15 minutes. Blend sour cream, sugar and vanilla with mixer and pour over cake. Bake for an additional 5 minutes. Remove from oven. If cheesecake is slightly jiggly, don't worry. It will firm up while refrigerated. Refrigerate at least 6 hours (I refrigerate overnight at this point and finish up the next day.). Remove cheesecake from springform pan (running knife around sides to prevent sticking) and put on serving platter. Arrange whole strawberries pointed side up evenly over top of cheesecake. Prepare glaze by mixing water and cornstarch over low heat in saucepan until well mixed, stirring constantly. Add jelly and heat, stirring constantly until jelly mixture melts and thickens. Remove from heat and stir in lemon juice or liqueur. Cool to room temperature. Spoon glaze over all until small amount drips down sides of cake. (Perhaps there may be slightly more glaze than needed, but it can be saved to heat and pour over ice cream another time.). Serve and enjoy! (NOTE: If you wish you could cook the cheesecake in a water bath to avoid cracking a bit on top. I don't, because the top is covered with the preserves and strawberries so it doesn't show anyway!).
In sealable jar, combine instant coffee, SPLENDA(R) Granulated Sweetener, and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.
Combine all in large bowl (adding cool whip last). Pour into a 13x9x2 dish or cake pan. cover and freeze 8 hours or overnight. Note - this will keep for about a month in the freezer.
Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside. Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup. Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick. After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet). Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot. Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste. (If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.
Prepare the cake mix according to the box, and bake as directed in 2 round pans. Remove from the pans to cool. Put the cakes back in pans, and poke cakes all over with a fork. Mix the boiling water with the Jell-O until dissolved. Pour half over each layer, and refrigerate for at least 3 hours. TO MAKE THE FROSTING: Pour milk into a bowl. Add pudding mix and powdered sugar. Blend with a wire whisk. Stir in the Cool Whip until completely combined. Refrigerate until ready to use. To frost, dip one cake pan in hot water for about 10 seconds. Unmold it onto serving plate. Spread with about 1 cup of frosting. Top with second layer, then frost top and sides of cake. Keep cake refrigerated until ready to serve.
1. Pre-heat oven to 375 degrees. 2. Combine bread crumbs, oil, garlic, parsley, oregano and paprika (optional) in a medium bowl. Mix together well, mixture should be moist to the touch. Can also use a food processor. If too thick add some of the liquid. 3. Place cleaned and deveined shrimp in a baking pan. 4. Place a portion of the bread crumb mixture on top of each shrimp. 5. Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture. 6. Place in oven and bake for 15-20 minutes until done. 7. Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedges. Serve with pasta or rice.
Preheat oven to 200°. Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case). When tortillas are dried out, cut into 1/4 inch wide by 2 inch strips. Boil chicken breasts in the chicken broth until they turn white in color and float. Chop onion, tomatoes, and garlic. Set aside in bowl. Chop cilantro. Set aside in another bowl. Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color. Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes. When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins. Chop the poblanos, and add to bowl with onion, tomatoes, and garlic. In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning). Drain tortilla strips on some paper toweling to remove excess grease. In the same oil, saute onion, tomatoes, garlic, and poblanos until onion turns translucent. Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally. Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil. Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth. Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately 3/4 of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot. Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate. Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.
To prepare juice, stem grapes. Crush thoroughly. Add 1/2 cup water. Bring to a boil and simmer for about 10 minutes. Place in cloth bag and squeeze out juice. Measure 4 cups juice into pan, add sugar and mix well. Place on high heat and bring to a boil, stirring constantly. Stir in certo. Bring to a rolling boil. Boil hard for 1 minute. Remove from heat, skim and pour into jelly glasses. Parafin at once.
In a wok add water to cover halfway and bring to a boil. Add 1 tsp	salt and 2 tsp onion garlic blend and return to a boil. Add in the Chinese broccoli for 1 minute and zucchinis, onions and after 1 minute pour into colander to drain. In a wok lightly coat with oil add black mushroom and saute to 2 minutes add the oyster mushroom and saute for 1 minute more. Pour in chicken broth, oyster sauce and soy sauce and return to a boil and reduce about 75 percent. Add in the vegetable mixture with tonkatsu sauce, rice wine, chili oil, sugar and salt to taste. Top with sesame seeds.
Place liquids in bread machine first. Add the salt. Add 2 cups of bread flour. Add potatoes, sugar, cheddar cheese and onion. Add 1 cup of bread flour. Make a small hole in top of the flour and add yeast. Close and set your bread machine for basic bread. Hit the start button.
Combine first 5 ingredients and mix until smooth using a blender or food processor. Toss in zest and parsley. Wrap the butter in plastic wrap, forming a roll, and keep in the freezer.
Heat oven to 375°F. Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper. Scatter vegetables in a single layer on a rimmed cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.
In a large bowl, mix the spinach, onion, and sliced strawberries. Place crumbled feta and candied pecans on top of the salad. Place the sugar, salt, vinegar, oil, and 2 whole strawberries in a blender or food processor and blend until smooth. Stir in the poppy seeds. Just before serving, pour desired amount of dressing over the salad, and toss to coat. Tip: If planning on having leftovers, keep dressing on the side as salad will be too soggy to keep the next day.
Dissolve sugar in water. Add concentrates and vodka. Freeze. Scoop out of frozen container (ice cream tubs work awesome) into a cup and add 7-UP, stir, enjoy!
For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper. Preheat the oven at 350 degrees F. In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes. For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste. Serve the chicken with oven-roasted Jerusalem artichokes.
Beat all ingredients together until well blended. Pour 1 cup batter onto hot waffle iron, greased. Bake until steaming slows and waffle is golden brown. Makes 3 9 inch waffles.
In a bowl, stir together the prepared carrots, peeled and grated apples, and sour cream and horseradish. Add parsely, lemon juice, and sugar. Salt and pepper to taste. chill salad for an hour or until cold.
Heat oven to 375°F Heat oil in a large ovenproof saute pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.
Divide peaches among 4 individual dessert bowls& set aside. Combine water& sugar in a small saucepan and bring to a boil over high heat. Stir in cocoa& return to a boil; boil, stirring constantly, for 1 minute. Remove from heat, stir in vanilla& pour over peaches. Serve at once.
In a large bowl combine ground turkey,soup mix, pepper, garlic powder, soy sauce and egg. Put mixture in the refrigerator for 5 to 10 minutes. Then take it out and shape into patties. Cook on medium high heat on the barbecue for 20 to 40 minutes. Cook until the inside whitish in color. Add the "works"; lettuce, tomato, avocado, sprouts, onions, mayonnaise, mustard and ketchup.
Infuse the milk with the Vanilla or Vanillin by heating it to almost boiling and then turning it off. While the milk is cooling -- Make the carmel and coat the forms in Caramel. In your widest sautee pan, add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the carmel. As soon as almost all of the sugar has turned to carmel turn off the heat. Hold the form with your oven-mitt-covered hand, or some other protection that will not limit your dexterity yet protect your hand form the hot scalding sugar. With the other hand, pour a little carmel in the bottom and then twirl it around covering the form internally and on the sides as much as you can. I highly recommend you read David Lebovitz's How to Make the Perfect Carmel primer before caramelizing sugar for the first time. Once all of your forms have been coated with caramel on the inside, move to making the creme. Using a fork or a whisk, mix 4 whole eggs plus one yolk with the sugar. Then, add the cooled, infused milk. Mix well -the resulting consistency will be very liquid. Fill the forms, by pouring or using a soup ladle, leaving 1/2" or 1 cm space from the top. Cover the forms with tinfoil. Prepare the pressure cooker by adding two cups of water and the trivet or collapsible steamer basket. Place as many forms as possible that will stay straight - for me it's three of the big teacups or 4 of the medium glass forms, and 5 espresso cups -but they are really small so I make these for the kids! Close and lock the pressure cooker top, turn the flame to high and when it begins to whistle, turn the flame down to minimum. Count 10 minutes. When time is up, release all of the vapor and do not open the top. Let the forms sit in the locked pan with no heat for another 5 minutes. When time is up, open the top and check for doneness by sticking a toothpick in the middle of one of the cremes. If it comes out dirty, simply place the pressure cooker cover back on without turning on the flame again, and wait another 5 minutes. Let your creme caramels cool outside the pan for about an hour before refrigerating. Refrigerate for at least two hours before serving. If you need to do another batch, remember to add more water in your pressure cooker! To serve, simply turn the form upside-down onto each dessert dish. If the Creme Caramel does not come down on it's own, insert a flat knife and run it carefully along the sides. Then, on one side pull the knife a little towards the center to break the suction. Place the dessert plate on top of the form and flip it around quickly.
Peel and cut up sweet potato. Soak in water for 15 minutes. In a saucepan, place sweet potato and water just to cover. Cook until sweet potato is tender. Mash while hot. Grate 2 cloves of garlic. Slice 1 clove thinly. In a bowl, combine mashed sweet potato, grated garlic, soy sauce and egg. Form into thick rounds and push a slice of garlic into each center. Melt butter in a skillet and saute until both sides are browned.
Place the cream, Baileys, ouzo, chocolate topping and ice cubes in the jug of a blender and blend until well combined and the ice is crushed. Pour the ouzo mixture among serving glasses. Top with a dollop of whipped cream and sprinkle with chocolate. Serve immediately.
1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted. While microwave is running, put yeast in the warm water and stir to dissolve. Slowly add flour to shortening mixture but not too much. When yeast is dissolved stir completely and add to flour mixture. Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky. Grease bowl with oil and place dough in bowl and add more oil to coat top. Place a towel over bowl and let rise until double in bulk. In small bowl, mix 1 cup or so of sugar and add cinnamon to taste. After dough rises, roll out on counter to about 1/4" thick. Melt butter and spread over dough. Sprinkle cinnamon sugar over entire rolled out dough. Roll up dough into jelly roll style and take knife and cut into about 1" to 1 1/2" slices. Put in glass pan that has been sprayed with pam spray. Cover with towel and let rise until double. Bake at 375 for about 20 minutes or so. You can frost the cooled rolls with powder sugar frosting.
Preheat oven to 425°. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.
Preheat oven to 400°F. Mix soup, vegetables and chicken and put in a 2 quart casserole dish. Mix egg, milk and baking mix and pour over chicken. Bake 35 minutes or until golden brown.