HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;. Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately. NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess. In a large nonstick skillet,heat oil over medium heat,adding chicken. Cook until golden brown,turning once (about 5 minutes). Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt. Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes). With a slotted spoon,transfer chicken onto 4 serving plates. Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes). Spoon the peas and sauce over the chicken and serve.
Slice eggs in half, and scoop out yolks. Set whites aside, and place yolks in a mixing bowl. Add mayonnaise, salt, pepper, lemon juice and avocado to the bowl with the egg yolks. Mix egg yolk mixture until mostly smooth and everything's combined. Stir cilantro, shallots and jalapeno peppers, if desired, into the egg yolk mixture. Scoop avocado egg yolk mixture into the empty egg white halves. Top each egg half with crumbled bacon. Refrigerate until ready to serve. Sprinkle with hot sauce for a extra kick.
Preheat oven to 375. In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside. Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese, your favorite garlic bread and side salad.
Preheat oven to 400 degrees F. Combine the bran and flour together in a small mixing bowl. Add the margarine and cut in, until the mixture resenbles coarse oatmeal. Add the milk and stir until all ingredients are moistened. Do not over stir! Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan. Prick the bottom and sides with a fork. Bake for 12 minutes or until very lightly browned. Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be. Cool your crust before filling.
Slather one side of one slice of the bread and place on plate, slathered side up. place the pickles on the bread, one slice of the cheese on the pickles, one slice of the tomato on the cheese, arrange the liverwurst slices on the tomato, place the other slice of cheese on the liverwurst, the other slice of tomato on the cheese. Slather the second slice of bread and place, slathered side down to top the sandwich. Slice on the diagonal and serve with a few extra sweet pickle slices at the side of the plate. Also works well with yellow mustard.
In small saucepan, cover and cook Spinach until tender on medium to low heat. Add next 4 ingredients and stir until bubbly. By adding a bit more cream or milk, this turns into a wonderful creamy soup! Enjoy!
Combine celery, onion, 3 chopped eggs, cheese & spinach. Combine salt, pepper, Tabasco, vinegar, horseradish & mayonnaise. Mix dressing with vegetables. Put in serving dish, garnish with reserved grated hard boiled egg & sprinkle with paprika. Chill.
In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent. Add lamb cubes to saucepan. Saute until the lamb is browned, then stir in next seven ingredients, up to the water. Reduce heat, and simmer, uncovered, for 15 minutes then add the beans. Simmer for another 5 to 10 minutes, then add the pasta. Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.
Layer all ingredients in a shot glass, Grenadine first, then the Sambuca, then the Amarula.
Making the Dough: In a food processor, take 2 cups of your flour, add salt, lemon zest, and sugar. Add in cream cheese cut up in squares. Pulse until it comes together to form a ball. Remove from food processor, and roll out into 8 x 12-inch rectangle. Cover with plastic and chill for two hours. In the meantime, in a clean food processor bowl, take your butter that has been cut up into small squares and your remaining 1/4 of flour. Pulse until the flour and the butter have come together and the pieces of butter are about pea-sized. Roll in between two sheets of plastic wrap until it is 4x6 inch rectangle. Chill also. After two hours, use a probe thermometer to ensure that both the dough and the butter are at the same temperature. Roughly 60 F degrees. Remove from fridge, and place your dough on a floured, chilled slap of marble or chilled cookie sheet. Add your block of butter in the middle of the dough, so that you can wrap the dough around it, like you are making an envelope. Now, turn your envelope so that the shorter side is perpendicular to your body. Roll out gently with your rolling pin until it is 10 x 14 inches long. At this point you are going to fold it into another envelope. Again you will turn that envelope so that it is perpendicular to your chest, and you will wrap it in plastic and chill it for 10 minutes. Ten minutes later, again you will place the envelope perpendicular to your chest, roll it out again to 10 x14 inches long, and refold it again back into an envelope. Turn it once more so that it is perpendicular to your chest. Wrap it in plastic and chill once more for 10 minutes. Remove from fridge, place envelope perpendicular to your chest again. Roll out once again to 10 x 14 inches long. You are going to fold it one last time into an envelope, and this time you'll have to chill it for at least 6 hours. Filling I: Combine your walnuts, spices, chocolate chips and orange zest in a small bowl set aside. Keep your apricot jam separate. Assembly: You're going to take your envelope out of the fridge. You are going to place it perpendicular to your chest and you are going to cut in 3 equal parts. Take each of these parts, again place the shortest end perpendicular to your chest and roll them out until they are approximately 9 by 13 inch rectangles. Cut each in half length wise, and slice each length diagonally to make little triangles. If using filling I, you are going to brush apricot jam on these triangles and then add your nut/spice mixture on top. Then you roll the triangle into a crescent starting from the base. Place on cookie sheet lined with parchment paper, and chill for 10 to 15 minutes in fridge. Brush with eggwash, and place in a preheated 375 degree oven for 20-22 minutes, rotating the cookie sheet half way through the baking process. If you are using chocolate chips, simply put them on the squares and roll them up into crescents. Again, you will chill them, brush them with eggwash and bake them the same way.
Remove stems from strawberries. Add ice to blender first, try and crush as much as you can first. Add remaining ingredients, blend for approximately 1 minute.
Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole. (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes. Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock. Taste, season and cover. Cook gently, stove top, until chicken is done, or. Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done. Halfway through cooking turn the chicken pieces and stir the pan contents. The chicken should be lightly sauced, not stewed. If the sauce is very thin, cook uncovered for the rest of the cooking time. Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time. Check seasoning and serve with rice and a tossed green salad.
For Jalapeno Butter: Combine ginger, garlic and jalapeno peppers in a blender or food processor. Process until finely chopped. Add cilantro and process until combined. Stir in butter. On a piece of plastic wrap, shape butter into a 6 inch long log. Seal and chill until serving time. Sprinkle salmon with salt & pepper. Wrap salmon in foil and place on grill. Grill for 10 to 12 minutes, flipping package over half way. Fish is done when it flakes easily when tested with a fork. To serve, place a 3/4 inch slice of jalapeno butter on top of each serving of salmon. Seal remaining butter and freeze up to 3 months.
Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well. Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm. Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.
Preheat oven to 350 degrees. Mix butter, sugars, eggs and vanilla. Mix in flour, baking powder and salt; stir in apples and nuts. Spread into a greased 9x9x2-inch baking pan. Bake for 35-40 minutes, or until toothpick inserted into center comes out clean.
In a medium bowl, whisk the egg yolk and sugar together until light and foamy. Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture. Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon. Pour the custard into a bowl, cover and refrigerate until completely cold. In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard. Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months. Serve decorated with sprigs of lavender, and thin, crisp cookies.
Mix all salad ingredients except noodles in a large bowl. Mix the dressing ingredients thoroughly. Break up the (uncooked) noodles into chunks and add last. Toss together salad and dressing and serve.
Mix breadcrumbs, soup mix and hamburger together in a bowl. Add salsa and mix in well. Place meat mixture in a loaf pan or baking pan. Cook until done. Add salsa on top 5 minutes before taking the loaf out of the onion. Place meat mixture in a loaf pan or baking pan. Cook until done. Add salsa on top 5 minutes before taking the loaf out of the onion.
Place peeled bananas and cored strawberries in a blender and pulse for a few seconds, add three cups of strawberry or plain yogurt and one container of frozen concentrate pineapple orange juice. Blend well. Pour mixture into popsicle molds or you can use disposable cups. Simply place plastic wrap over each cup and push popsicle sticks 3/4 of the way through the plastic so they will remain upright. Freeze for six hours and enjoy!
Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand. Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire. Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.
Rinse chicken breasts, remove excess fat. Pat dry. Place in a baking dish. Combine the glaze ingredients. Brush both sides of chicken breasts generously with glaze. Place skin-side up. Bake at 375 for 10 minutes. Brush again on both sides with glaze. Turn skin-side down. Bake 10 minutes, turn again and brush with glaze. Bake 5 minutes or until chicken is no longer pink. (Make a small incision in thickest part of breast). Serve hot from oven or at room temperature. Brush with additional glaze, if desired. Tips: The skin can be removed from the chicken breasts if you are trying to lower calories. Before turning chicken skin-side down, pour off any juices that collect in dish. This will allow a better glaze to form.
Heat peanut oil in a wok or non-stick skillet over high heat. Add the scallions, garlic, and a touch of ginger and stir-fry for 1-2 minutes. Add the tofu or seitan and stir fry until browned and firmed (in the case of tofu) or hot (in the case of seitan), about 3-5 minutes. Add 1/2 tbs of soy sauce and the egg. Mix in red pepper flakes at this point, if you desire. Cook egg until not quite done. Add rice and stir fry with the egg until egg is done. Add sauce, stir-fry briefly to coat rice and tofu, then add vegetables and stir-fry until crispy and hot. It is required that you eat this with chopsticks,.
Using a small paring knife, pierce the bottom of the muffin until the knife almost reaches the top. Cut a circle and pull out the bread cylinder and set aside. Using your fingers, press the inside bread walls to make them thinner. Add condiment of your choice to inside of roll. Add lunch meat until it is about a 1/3 full. Then add cheese until it is 2/3 full and fill with more lunch meat. Cut a bit of the cylinder off and apply condiment to the bready side of the circle. Press into bottom of muffin.
In food processor, grind onions. Remove; then grind olives. Return onions to processor and add mayo and buttermilk. Pulse until well blended. Add blue cheese crumbles; stir. Pour into jar. Cover and refrigerate at least one hour to blend flavors before serving.
Melt butter in a medium saucepan over medium heat; stir in the orzo and garlic and saute until the garlic is fragrant, about 30 seconds. Add the potatoes, carrots and onion to the pan and continue to cook and stir until the onion and carrot become tender (5-10 minutes). Season the mixture with the basil, oregano, salt and pepper (remember the parmesan will also add saltiness). Add the water to the pan and bring to a boil. Partially cover the pan, reduce heat to a simmer and cook about 12 minutes, or until the orzo is tender and the water is nearly completely absorbed (remove cover after 12 minutes if you need still to cook a good deal of liquid off). Stir in the parmesan cheese and serve immediately.
Marinate the brisket in the liquid smoke for 24 hours in the refrigerator; turning several times. Pour off the unabsorbed marinade. Place meat in a roasting pan and cover meat with the bottle of barbecue sauce. Bake in a 325 degree F. oven for 2 1/2 hours or move until tender. Remove meat and slice diagonally against the grain in thin slices. Put back the meat back in the sauce and reheat when ready to use.
Presoak seeds for 6 to 12 hours. Drain seeds. Process all other ingredients in food processor. Mix with seeds, spread seeds on wax paper on dehydrator tray. Flip once during drying time.
Cover one blade roast and suet with water. Cook until tender. Add a few slices of onion and celery for flavor. Remove the meat. Add all your vegetables in chunks. Cook vegetables until tender. Add one large can of whole tomatoes. Then add the meat back into the soup. Cook 10-15 minutes longer or until vegetables are tender. Then serve and enjoy.
Fry bacon till crisp and browned. Stir in potato and chopped rocket. Whisk eggs, parmesan and cream together in jug. Season to taste. Pour over potato mixture. Cook on medium for 6 - 8 minutes till almost set. Top with crumbled ricotta. Place under preheated grill for 5 minutes till set. Stand 3 minutes before serving.
In a food processor combine cranberries and sugar. Process until cranberries are chopped very very small. Set this mixture aside. Drain pineapple, and reserve the liquid. Pour jello into a bowl and dissolve with 1 cup bowling water. When jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set. When jello is set mix in cranberries, cool whip, and walnuts. Stir until all is combined. Refrigerate until ready to serve.
Base: In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Spread 3/4 of the crumbs in a 9 x 13 inch cake pan. Date Filling: Mix dates, water and sugar together in a saucepan. Cook until thick, stirring frequently. Remove from heat and add lemon juice. Allow to cool before using. Spread over the crumbs in the pan. Sprinkle the remaining crumbs over top of the filling. Bake at 350 degrees F. for 20 minutes.
Cut Velveeta into chunks. Mix cooked macaroni, tomatoes, salt& pepper into a prepared casserole dish. Bake 350 for thirty minutes. Enjoy as a main or side dish!
Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps. Add 150ml of the cream and stir to combine. Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined). When cool, whip the remaining cream in a bowl. Spoon the chocolate mixture into the whipped cream, and fold until well combined. Cover with plastic wrap and leave in the fridge until set. You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving. This is really quite rich so a little goes a long way. You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.
Prepare the Hummus: Boil the chickpeas till cooked, then blend with a little cooking water keeping it a little rough. (You can make extra amounts and freeze for later use at this point, you will be able to defrost and prepare later on.). In a dish put the chickpeas, add Tahini and stir gently while slowly adding the lemon juice (water eventually if needed). Add salt. You should have the consistency of yogurt. Make sure it is not too consistent because it will become hard if put in the fridge. You can also add finely crushed garlic to the Hummus. Add a little olive oil before serving if you like. In a skillet saute the onion in the olive oil till translucent. Add the meat, add salt and pepper cook till brown. Add the pine nuts. Serve hot with Hummus on the side and Lebanese bread (pita bread) toasted or not.
In a medium bowl, combine flours, salt, and xanthan gum. Beat the eggs lightly and add the oil. Pour the egg-oil liquid into the flour mixture and stir. This will feel much like pastry dough. Work the dough into a firm ball. Knead for 1 or two minutes. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**. This dough is tough and, when almost transparent, will still handle well. Cut into desired shape. For fettuccine and spaghetti, slice very thin strips. For a noodle casserole, make slightly wider noodles. If using for lasagne, cut into 1 1/2-by-4-inch rectangles. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces. You will have to test for doneness. Drain and rinse well.
Place dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring. Empty pie filling into Dutch oven. Spread dry cake mix on top of pie filling and spread evenly. Sprinkle with cinnamon to taste. Cut butter or margarine into even sized pieces and arrange on top. Put lid on dutch oven and arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid. Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).
Grease 6-6oz ramekins and place on baking sheet. Pour 1/3 of the milk in pan and sprinkle in the gelatin. Let sit until gelatin softens and swells, about 3 min. Add the remaining milk and sugar and place over medium heat. Cook, stirring constantly, until sugar and gelatin dissolves. Do not boil. Remove from heat and gently stir in cream and vanilla until blended. Divide mixture into ramekins. Cover and refrigerate for at least 6 hours or up to overnite. Carefully remove custards and serve with topping. For topping. In a food processor combine raspberries and sugar. Pulse until berries are pureed. Then press the puree thru a sieve to extract the juice. Stir in lemon juice and add more sugar if needed. Pour over custards and garnish with raspberries or sliced strawberries.
Finely chop eggs and move to a bowl. Add the remaining ingredients. Salt and pepper to taste, mixing well. Enjoy!
Preheat oven to 400 degrees F. Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread.
Preheat oven to 350. Combine dry ingredients. Blend in butter by hand until it reaches a meal-like texture. Mix in vanilla. Pack into a brownie pan or 9x9. Bake 25-30 minute. Slice while warm.