HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325. Season brisket all over with the salt and pepper. In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat. Add the brisket and brown well on all sides. Transfer to a plate. Add the onion and carrot to the pan and saute until golden, about 6 minutes. Add the garlic and saute about 2 minutes more. Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil. Return brisket to the pan, cover and place in the oven. Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender. Remove from the oven and allow to cool in the juices. Transfer the brisket to a deep platter and cover with aluminum foil. Refrigerate until cold, up to overnight. Let the pan juices cool, then pass through a sieve or food mill into a bowl. Discard the solids and refrigerate until ready to use. Just before serving, preheat the oven to 350. Slice the brisket thinly and arrange on an oven-proof serving platter. Cover with aluminum foil and warm in the oven for 15 minutes. Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions. Saute, stirring often, until golden brown and sweet. Season with salt and pepper and set aside. While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until wine is reduced by half and then stir in reserved brisket juices. Bring to a boil and season with salt and pepper. To serve, remove the brisket from the oven. Pour the sauce over the meat and then top with the caramelized onions. Sprinkle with the remaining dried cherries and serve immediately.
Preheat oven to 180°C/350°F. Mix all ingredients together in a bowl and drop by teaspoons on a paper-lined baking sheet leaving some space between the cookies. Bake for 12-15 minutes until nicely browned. Let cool completely on baking sheet. If you want to store them keep them in an airtight container in a dry place. Enjoy!
Sift dry ingredients together. Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached. Break eggs into 250 ml measuring cup and top with milk to make 250 ml. Mix together. Work egg mixture into dry ingredients to form a soft but not sticky dough. If dough is too dry add a tsp of water at a time til the right consistency is produced. Lightly pat dough into a square and cut into 16 equal parts. Place on greased baking sheet and bake at 230C for 12- 15 minutes.
Wash peaches. Do NOT peel. Cut into halves or thirds. In large saucepan, heat water, sugar, vanilla bean, and cinnamon stick over medium heat. Wait till it begins to boil and add the peaches and their stones (im not sure but i think this is the pit). Simmer for about 3 minutes. Remove the peaches and discard their stones. Puree peaches in food processor. Strain puree and contents in saucepan through a sieve. Return strained peach mixture to saucepan and continue to boil over medium heat until mixture is reduced to 1/3. Cool. In a medium bowl, combine the peach mixture and sake. Add lemon juice to taste. Pour sake into tall lipped jug or a similar container with spout and handle. It is recommended to drink cooled so you can stick it in the fridge if you prefer! Try other fruits using this recipe! :D.
Brown ground meat and onion until meat is done. Add all of the other ingredients. Cook on stovetop until heated through or let simmer. I usually brown the meat and onions and place it all in a crockpot and let simmer until time to eat.
Preheat oven to 450 degrees. Toss together garlic and next 9 ingredients. Place in lightly greased 15x10 inch jellyroll pan or casserole dish. Bake for 15 minutes, then stir in green beans. Bake 15 more minutes.
Place all ingredients in a pot. Cover and bring to a boil. Reduce heat to low and simmer for about 1 hour. Stir frequently. Cook until carrots are soft but not mushy. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot. Serve hot.
Add oil to a large pot over medium heat. Add chicken to pot and brown 5 minutes per side. Set Aside. add onions and garlic to potand saute about 2 minutes. Add chicken stock. Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot. add remaining water, red sauce, Cheese and spices and bring to a boil. Shred the chicken into small bite size pieces and add it to the pot. reduce heat and simmerfor 30-40 minutes or until thick. serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.
In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice. Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
De-thaw spinach in microwave and drain spinach. Put tofu (without water) in bowl. Add spinach, pepper, yeast flakes, oregano, garlic, and 1 TBS oil. Mix until smooth. In cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!). Put half the sauce into a pan, then lay down manicotti, then top with remaining sauce. Cover and bake for 20-25 minutes. Remove cover and bake another 10-15 minutes.
Turn oven on to 180 degrees. Peel and chop into boiling-sized chunks parsnips, turnips and swedes. Place combined vegetables into large saucepan, cover with water and boil until tender- around 20- 25 minutes. Drain vegetables and mash with salt, pepper and butter until they are of desired consistency. If smoother result required, add milk to taste and mash again, otherwise proceed with next step. Place mashed vegies into a round, shallow dish for baking Top with thinly sliced mushrooms Sprinkle shredded/ grated tasty cheddar cheese over dish. Sprinkle sliced parmesan over cheddar. Bake at 180 degrees until cheese is melted and browned. Enjoy!
Preheat oven to 350. With an electric mixer, cream eggs, butter and sugar until fluffy and light. Add flour, baking powder and lemon rind. Beat or whip it until the dough falls heavily from a spoon. Bake in a 13X9 glass baking pan or fluted cake pan at 350 for 50 to 60 minutes. Top with strawberries and cream for an extra delight.
Preheat oven to 350°F. In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside. In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture. Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.
Melt butter or margarine, add sifted dry ingredients. Stir in molasses, vanilla, and egg. whites. Mix well. Stir in coconut. Spread in 2 greased 8-inch square pans, lined with waxed paper, greased and lightly floured. Bake at 350F for 30-35 minutes. When cool cut each cake into 24 bars. Store in closed containers.
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment. Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes. Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes. Heat the oven to 400 degrees F. Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes. Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes. Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder. Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok. Cut the chicken into bite sizes pieces. Reheat the rice and plate. Keep it warm. Add the oil to the wok and bring to high heat. Add the chicken and stir-fry until the meat is cooked through. Plate the mixture beside the rice and sprinkle with the seed powder.
Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes. Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown, about 15 minutes, gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix or your patties will be tough. Divide into four portions and form patties, configure to that the burger fits the bread. Make these right before you grill them, so they stay at room temperature. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate, about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip and cook on the other side for another 2-3 minutes for medium to medium rare, then transfer to a plate and allow to rest. Assemble the patty melts: spread both slices of bread for each sandwich with thousand island dressing, then add a patty, two slices of cheese and top with caramelized onions. Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2-3 minutes. Flip and grill on the other side. Slice down the middle and serve with extra thousand island dressing on the side for dipping.
If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well. In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil. Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside. In a bowl, combine the eggs, oil, yogurt and vanilla. Beat in the sugars and cocoa until smooth. Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed. Scoop the prepared batter into the muffin tins 3/4 of the way up. Sprinkle with sanding sugar. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Pound pork loin to even 1 inch thickness with mallet. Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours. Remove pork from brine, rinse and dry pork thoroughly with paper towels. If not brining season both sides with optional seasoned salt the one posted or any you favor. Line shallow roasting pan with foil and position flat wire rack over foil and set aside. Lay pork fat side down. Place the figs and prosciutto on the butterflied pork. Roll the meat jellyroll style over the stuffing and fasten with butcher's twine. Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil. Roast 20 minutes at 450 degrees. Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan. Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook. Let rest 10 minutes, cut off twine, slice and serve with pan juices.
Preheat oven to 450° F. Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third. Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.
Spray 9x11 pan with cooking spray. Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl. Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture. Roll in cornflake crumbs. Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil. Bake for 15-20 minutes until juices run clear.
Cover the bottom of the pot with salsa. next mix canned soup with the rest of the salsa. place the chicken in the pot, add salsa -soup mixture. cover and cook on low for 6-8 hours fork shred or mash chicken pieces. add shredded , sour and cream cheeses. cook for an additional 1-2 hours. serve in tortillias or your choice rice, chips etc.
Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours. Remove chicken, remove skin from the chicken and de-bone. Save 4 cups broth, remove fat. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again. Remove veggies, set aside. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while. When it bubbles and has thickened, add salt & pepper. Pour 1/2 the sauce in a casserole dish. Add mushrooms and arrange the chicken, add veggies, parsley and peas. Pour in remaining sauce. Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top. Bake 400f oven for 45 minutes.
Place all ingredients in a blender (add ice last) and blend until smooth and thick. Pour into tall glass and sip slowly!
Fry mixed seafood until 90% cooked. Meanwhile, fry shrimps in another saucepan until 90% cooked. Season all seafood with salt. Mince and mash the ginger. Warm curry paste and pour in coconut milk. Cook sauce with seafood, shrimp. Add all seasoning and spices and simmer for 5 minutes. Use the remaining coconut milk in the can to cook with rice or make dessert.
in a large pot, brown the onions and celery in the oil. add all the other ingredients (except cream and cheese). bring to a boil. reduce to a simmer, and cook for 20 minutes or until the potatoes are done. if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes. serve with a little parmesan cheese on top.
Preheat oven to 350. Scoop the seeds out of the middle of each half of the squash using a spoon. Wash both halves and pat dry. Add 1 teaspoon of butter in the center of each. Add 1 teaspoon of brown sugar to the center of each. Add 1/2 cup of water to a shallow baking pan. Bake in the oven, uncovered for about 45 minutes, or until they are brown and very tender to touch with a fork. Use more butter or brown sugar as desired before cooking.
FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries. In a medium saucepan combine fruit and 1/2 cup water. Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice. Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool. Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan. Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake in a 350°F oven for 40 to 45 minutes or till done. Cool.
Heat oven to 400°F. Grease 9 inch pie plate. Cook ground beef and onion in skillet over medium heat stirring occasionally until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp. In a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk.
Preheat oven at 325 F degrees. Cake: Grease and flour bundt pan. Place chpped pecans in the bottom of the pan. Mix the rest of the cake ingredients in a mixing bowl for 4 minutes. Pour into pan and bake for 50-60 minutes. Glaze: Mix all ingredients and boil for 2-3 minutes. Remove cake from pan and poke holes with a fork, immediately spoon on the Rum Glaze, let stand 30 minutes.
Heat oven to 250*F. Thoroughly mix ingredients 1-4 in a large bowl. Start to roll 1" balls and place in a un-greased baking pan (I like to use the large rectangle, disposable aluminium pans because it does get very sticky, and I hate the clean up). Place balls side by side (single layer) in baking dish until you run out of meatballs. Thoroughly mix ingredients 5-8 in a separate bowl until brown sugar dissolves. Pour the sauce over the meatballs in the baking pan (toss to coat) and bake UN-COVERED for 2 hours -- really! Stir every 30 minutes, but remain in a single layer. Stir balls again and place in crock-pot on "warm" and put out a slotted spoon with tooth picks on the side. DO NOT tell anyone what is in the recipe until after they try them! I've had many that would not try 'em because of the ingredients! *Note: I have made a batch of these and divided the balls and sauce between a few smaller disposable pie pans, without baking, covered and froze. I write the temp and time to be baked on them and have given them away or saved for our own use later on. Enjoy!
Preheat oven to 350°F. Mix well in a medium bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon. Add shredded zucchini, canola oil, and eggs. Pour into greased jelly roll pan. Bake at 350F for 30-40 minutes. While bars are baking, prepare frosting. Frost bars once cooled.
Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more. Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side. While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.
Saute the onions and bell peppers in 4 oz. of butter until soft and transparent. In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper. Heat the ingredients till just boiling, taking care not to scald or burn. In another pan, melt butter; add flour making a roux. Slowly add to cream mixture until soup is thick, smooth and creamy.
Toss baby spinach in a large bowl with the raspberry vinaigrette dressing and place on salad plates. Top with chopped red delicious apples, dried red cranberries and honey-roasted almonds.
Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!). Set oven to broiler heat. Grease a large baking sheet. Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper. Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned. In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper. Spread HALF the mushroom mixture on the bottom of the dish. Arrange HALF the eggplant slices over the mushroom mixture. Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese. Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce. Cover and bake in a 375 degree oven for about 1 hour. Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese. Return to oven uncovered for another 5-6 minutes or until the cheese melts. Let stand about 10-15 minutes before serving. Delicious!
Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm. Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time. Pour the sauce over the chicken and serve immediately.