HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F Coat baking sheet with cooking spray. To Make the Schnitzel: Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside. To make Lemon Caper Sauce: Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley. To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!
Sort through peas to remove any stones or foreign matter. Wash and drain. Combine all the ingredients except mustard in a large saucepan or Dutch oven. Bring to a boil; reduce heat, cover, and simmer 1 1/2 hours, stirring occasionally. Serve with spicy brown mustard.
Place the pork in a non-reactive container or plastic bag. In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum. Pour the marinade over the pork, coating all surfaces. Cover and refrigerate for 2 hours and as much as overnight. Return to room temperature before cooking. Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade. Oven method: Roast the pork in a 400F oven for 20-25 minutes. Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.
Pour gravy mix into wide-mouth jar. In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt. Pour into jar to make second layer. Add layers to tortilla chips and pasta to fill the jar. Attach a gift tag with the following instructions:. TEXAS TWO STEP SOUP. Brown 1/2 lb ground beef in large saucepan. Add contents of jar and 7 cups of water; heat to boiling, stir in 1 (15 oz) can corn with red and green bell peppers and ` (16 oz) can chopped tomatoes. Reduce heat, cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally. Serve with crushed tortilla chips and shredded Monterey Jack cheese, & sour cream if desired. Makes 8 servings.
Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly. Blend the bean sauce with the beer. Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins). Turn off the heat and start to boil the noodles, 1 min and remove. Drain the noodles thoroughly and place into a bowl. Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.
Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat. Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F. Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan. Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside. During the last 30 minutes of cooking time, brush meat with the glaze.
Combine the sugar, chinese five spice powder, hoisin sauce, sesame oil, cooking wine and mix well to form a paste. Rub the paste over the drumbsticks, giving the chicken a little massage. Place drumsticks in roasting pan, cover and marinate for 3 hours or overnight in your refrigerator. After marinading, Bake in a preheated oven at 350 F for 40-45 minutes, or until cooked thouroughly. Remove rosting pan from oven; and brush drumsticks with corn syrup. Place under a preheated broiler for 2-3 minutes or until the glaze has turned a golden carmel colour.
Heat oven to 350. I use bone-in with skin turkey thighs, it adds more flavor to the dish. Take your turkey thighs and loosen the skin some without detaching. Put a heaping tablespoon of pesto between skin and meat, cover with skin and lightly massage. Take some left over pesto and rub over the outside of the thighs covering the top and bottom of each thigh with the pesto. Take the sliced onion and put on parchment lined baking sheet pan. The onions should be in 2-3 small piles, one pile for each thigh. Place turkey thighs on the onion piles. Lightly grind pepper over the thighs. Place in oven and bake until the tops are browned and the thighs are cooked completely through.
Remove mushroom stems, and chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes. Drain on papertowels. Repeat with other half of mushrooms. Combine cream cheese and blue cheese. Mix until well blended. Stir in chopped stems and onions. Fill each mushroom cap with cheese mixture. Place caps on cookie sheet. Broil until golden brown and cheese is soft.
Place a pan on a medium-high flame and lightly roast the vermicelli. Add the milk and keep stirring until it boils. Reduce the flame to low and add the saffron. Stir every 5 minutes to keep the milk from getting scalded. In about 20 minutes, the vermicelli will be cooked. Add condensed milk, sugar, and stir again till it boils. Remove from flame. In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture. Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).
Heat 2 tbsp oil in a large frying pan saute the onions,peppers and chilies when softened add the garlic and remove from the pan and set aside. Add the remaining 1 tbsp oil and brown the mince in small batches avoiding the "stewing" effect. Place the browned mince on top of the reserved vegetables (keeps all the juices). Deglaze the pan with vinegar add the vegetables and pork and stir to mix. Add the oyster sauce and stir to heat. Serve on boiled white rice.
Grind about 5 cups of hard red or hard white spring wheat. This should make a little more than 600 grams of flour. Weigh the flour out. Tip for using Vitamix--store grain in freezer so it does not get hot during grinding. Do only 1 cup at a time. You can re-grind the larger pieces. Measure it out on a scale because the weight of flour is different depending on the grind. This is key. It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight. In your bread machine, add everything EXCEPT yeast and about 1 cup of flour. Turn on your bread machine and let it mix. It'll be kind of gloopy, that's fine. You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet. Stop once it's mixed (turn off machine). Of course you can do that by hand if you want to. Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread. You can wait up to 24 hours. The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids. By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing. Pour the remaining flour on top of the dough and make a little "bowl" in the flour and carefully pour the yeast into the indent so that it is separated from the dough. If you don't, it will activate too early. Even better if you have a bread machine with a separate yeast chamber. If so you do not need to hold back any flour. When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour. Worry not, my friend. Wash your counter very well and spray a little oil on it. Oil up your hands and turn the dough onto the counter. Fold it over itself a few times and then tear the dough in half. Just using your hands make it into a rectangle and roll it up tightly. Place it into an oiled bread pan. Cover with a towel and allow to rise for another hour or so. I just turn on my oven for a bit at low heat and then turn it off. Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.
Preheat oven to 400 degrees F. To make crust, fold together egg white, sugar and pecans and press into well-greased 9-inch pie plate. Bake 12 minutes and chill. Spread coffee ice cream on bottom of chilled pie crust and add vanilla ice cream on top. Freeze. Before serving, in small saucepan over low heat, combine brown sugar, evaporated milk, egg yolk, corn syrup, butter and vanilla extract. Stir until smooth and continue heating to reach desired consistency. Remove pie from freezer, add warm sauce, garnish with extra pecans and serve.
1. Combine orange juice and sugar in small saucepan. 2. Cook over medium heat, stirring occasionally, until sugar is dissolved. 3. Pour into pitcher once cooled. 4. Add wine and fruit slices. 5. Cover and refrigerate for 2 hours until flavours are blended. 6. Add ice.
Fry the onions until soft in a little oil or butter, depending on your taste, then add the beans. Heat the mix gently and stir continuously to prevent sticking. Add the potatoes (you can cut them to prefered size) and keep stirring until thoroughly cooked. Serve in a large bowl with a fried egg on top, or part of a main meal.
Spray skillet with oil or cooking spray. Brown meat and onion. Drain fat. Add taco seasoning mix and water, stirring to combine. Add peas, corn and tomatoes. Stir well. Stir in uncooked macaroni. If needed, add just enough water to cover macaroni for even cooking. Cover and cook until pasta is cooked, stirring frequently.
Heat oven to 350 degrees. Combine first four ingredients in large mixing bowl. Beat at medium speed until creamy. Add next four ingredients, reduce speed to low until well mixed. Press dough into un greased 15x10x1 inches jelly roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes or cut into bars.
Trim the pork tenderloins of excess fat and cut into 1-inch cubes. In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. When hot, add the shallot, garlic and bell peppers. Saute 10 minutes, until very soft. Remove from the pan. Put the remaining teaspoon oil in the pan and heat. Add the pork and brown. Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute. Put the shallot, garlic and peppers back into the pan. Add the broth, wine and lemon slices. Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally. Remove the lemon slices. Add fresh lemon juice, pepper, cilantro and almonds if using. Serve the ragout with rice or egg noodles.
Combine cabbage, green onions, parsley and coarsly crumbled uncooked ramen noodles. Whisk together sugar, salt, black pepper, olive oil, vinegar and flavor packet from ramen noodle soup. Pour dressing over salad and toss to combine. Chill at least 2 hours (even better overnight) before serving. Add slivered almonds just before serving.
Cream butter, sugars and eggs. Add remaining ingredients. Roll into snakes. Cut into bite size pieces. Bake at 350 for 10-15 minutes (depending on desired crunch).
Cut potatoes lengthwise into 1/4 inch slices, then into matchsticks. Combine water and 2 tablespoons vinegar in a large bowl. Completely submerge potatoes in vinegar mixture. Soak for 30 minutes. Preheat oven to 400 degrees (Or deep fry). Drain potatoes on paper towels. Transfer to a clean dry bowl. Toss with canola oil. Arrange potatoes on heavy gauge nonstick baking sheet in single layer. Bake for 20 minutes, or until potatoes just begin to brown. Turn and bake for 10 minutes, or until browned and crisp. Toss with 2 teaspoons vinegar and salt to taste.
In a bowl, not metal, mix beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients, mix well. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Fry onions in a heavy based pan over medium heat. when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat. ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes. add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly. add potatoes, mix well. add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender. add garam masala , chillies and coriander right before serving. mix well. serve hot with naan,chapati or rice.
Combine catsup, mustard, soy sauce, oil and honey. Arrange liver on broiler pan; brush with sauce. Broil 3 to 4 minutes. Turn, brush with sauce and broil 3 to 4 minutes longer or until done. Serves 4 to 5.
Thaw crawfish tails. Combine crawfish tails, soup, and cream cheese in a saucepan. Heat until melted. Add seasonings and onions. Mix well. Serve with corn chops. (I prefer Frito scoops.). I prefer Campbell's potato soup and Tony chacere's Creole seasoning. This a a recipe from a very good cook and friend.
Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large baking dish or pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325°F oven for 2 hours.
Mix all the ingredients together in a medium bowl and refrigerate. If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water. Will keep refrigerated for three or four days.
soak truffles in cold water for 1-4 hours (to make cleaning easy), clean truffles by scraping the outer layer with a butter knife or any small knife you have until it becomes clean and dirt-free. chop large truffles to quarters and leave small ones as they are. put the truffles in a pot and fill it with water until it covers the truffles, put salt and put it on medium heat till it reaches the boiling point. let it boil till the truffles are tender (15-30 minutes), drain. serve truffles hot with flat bread or pita bread with fresh herbs as a side dish. and enjoy.
To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.). In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside. To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.). Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.
Dissolve yeast in warm water. Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine. Stir in 1 to 11/2 cups more all-purpose flour, to make a soft dough. Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic. Cover and let rest 10 minutes. Roll dough into 12 x 7-inch rectangle. Beginning at the end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 x 4-inch loaf pan. Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake at 375° for 30 to 35 minutes or until done. Remove from pan and cool on wire rack.
Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels. Melt 2 tablespoons butter in wide, deep saute pan set over low heat. Add onion and saute 5 minutes. Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes. Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes. Stir in remaining butter, then add chopped cilantro.
Mix all sauce ingredients except ketchup and Worcestershire sauce. Simmer 20 minutes, uncovered. Add ketchup and Worcestershire sauce and bring to a boil. Remove from heat. Place bear roast in oven at 325 degrees. Roast 3-4 hours or until tender. Baste frequently with sauce.
Place the carrots in a heavy large saucepan and add cold water to cover. Cook over medium high heat just until tender, about 15 minutes. Drain and return to pan. Mix the butter, curry powder, salt and pepper and add to the carrots. Heat over very low heat, tossing to coat the carrots with the butter mixture. Add the lemon juice and brown sugar. Heat, tossing occasionally, until the carrots are glazed. Sprinkle with chopped pecans. Serve immediately.
Spread English muffins with 1 tablespoons of mayonnaise each. Layer on the mushrooms, tomato slices and basil leaves. Enjoy! Deliscious with a glass of Rose'!
Using an empty plastic jar (I use an empty peanut butter jar): Pour Heavy Whipping Cream into jar, leaving about 2 inches from the rim. Add salt or any other spice you desire (I recommend using salt for the first time). Seal tightly and shake jar lightly. Insert sealed jar into an Oven Mitt (bottom first) and place a tight rubberband around the top (beneath the covered portion of the lid). Place into a dryer on the No Heat setting and run for 10-15 minutes. After 10-15 minutes remove jar, shake lightly, tighten lid (lid may loosen a bit - I like to check it after 10 minutes). Repeat dryer method 3-4 times until desired texture is achieved.
Coat pizza tin with oil. Roll out pizza dough on pizza tin. Remove casing from sausage, cut up into small pieces and brown lightly with 2 tablespoons of water in frying pan until cooked. Remove cooked sausage from frying pan, dry thoroughly with paper towel. Dice the Mozzarella. Mix 1 raw egg with dried sausage and spread on pizza dough evenly. Keep part of the egg yolk for later. Spread diced Mozzarella on pizza dough. Sprinkle grated Romano cheese on pizza dough. Roll up dough into itself and seal ends with brushed egg yolk. Bake in 350 degrees oven for about 45 minutes. - - - - - - - - - - - - - - - - - - --.
Combine first 5 ingredients together, spoon into a plastic zipper bag.tuck into a one-pint wide mouth canning jar. Secure the lid, tape a can of creamed corn to the top.attach the following instructions:. Place mix in a medium bowl, mix in one egg.one tble vegetable oil and creamed corn -- Sterilize canning jar and lid -- let cool. Spray with a non stick spray -- Fill with cornbread mixture. Place on an oven proof glass pie plate. Bake at 350* for 45 minutes.cool slightly. Scoop from jar to serve -- .
Bread Crumbs -- In a large sauce pan (you want a large pan as you will be adding the pasta and arugula to this pan), add the olive oil and bring to medium high heat. Add in the fresh bread crumbs and cook, stirring often, until golden brown and crisp. Add in the garlic and cook just another minute and remove from the heat. Add in the parsley, parmesan cheese, red pepper flakes and pepper. If you want you can add salt, but go easy, the parmesan, and the romano which will be added to the pasta later are salty, so you do not want to over season. You can always add more salt later. Mix to combine. Pasta -- Now, as you were making your bread crumbs, you should of started your pasta. It doesn't take long for thin spaghetti. Cook according to directions, in a large pot of salted water until al dente. Once the pasta is done, add in the arugula and toss. The arugula will wilt up just by the heat of the pasta - there is no reason to cook it any further. Immediately, drain the pasta and arugula well, but keep some of that pasta water. It will be used to make a light sauce. Combine -- Simply add the drained pasta and arugula right to the bread crumbs. Toss well to combine. Then add in the romano cheese, a little pasta water, and the basil. And again, toss well, check for any additional salt or pepper, and transfer to a serving bowl and finish with the 1/4 cup olive oil. If you don't want to add more oil, you can always serve it on the side. That way, each person can add it if they want. Serve -- ENJOY!
Combine all ingredients in a bowl or electric mixer. Form into any size balls you like. Brown on all sides in oil. Continue heating until hot throughout.
First, move your oven rack to the middle position and preheat your oven to 400°F. Next, combine bread crumbs, Adobo, seasoning salt, garlic powder, onion powder, oregano, and pecorino-romano cheese (be sure to pack it tight into those tablespoons, now!) in a medium mixing bowl. If you would like a little bit of color in your meatloaf, finely mince a bit of parsley and add that as well. Stir with a fork or whisk in order to get everything evenly distributed, and set the mixture aside. Drop the egg into a small bowl and beat it just until the yolk is broken up a bit. Set this aside as well. Now, dispense the ground beef (in small clumps) into a large bowl. Add to this your red wine, 2 tablespoons of ketchup (actually two "squeezes"; it may be closer to 2 teaspoons -- my eye for these things is terrible), Worcestershire sauce, milk, your bowl of dry ingredients, and your slightly beaten egg. Mix it all together with your hands until everything is evenly distributed. Try not to over-mix; doing so will yield a tough meatloaf! Place the mixture into a bread pan and shape into a loaf. Lastly, spread on just enough ketchup (the aforementioned 1 tablespoon) to thinly (and I do mean thinly!) cover the top. Bake for forty minutes (at 400°F) and let sit for five minutes afterwards. Serve and enjoy!
Preheat oven to 375 degrees. Slice each potato in half lengthwise and the cut each half into three thick wedges. Try and keep the wedges relatively even sized. Pour enough olive oil over the potatoes so that each wedge is coated. Sprinkle fajita seasoning over the potatoes as evenly as possible; tossing to coat. Bake in a single layer until potatoes are fork-tender with a light caramelized crust on the outside, about 30 minutes. Serve immediately.