HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best. Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften. Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a puree. Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better. To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce. Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender. Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.
Cut the potatoes in quarters and boil in water until almost soft.let cool, then slice into 1/4 inch slices. Heat the oil in a large skillet, and saute the onion and garlic for 4-5 minutes. Add the beef to the skillet and brown for 5 mins, stir in the wine, tomato paste, oregano, and parsley, reduce the heat and simmer for 15 minutes Remove from heat. To make the sauce, melt the butter in a small saucepan. Stir in the flour and cook over low heat for 2-3 mins.Slowly whisk in the milk, cooking for 6-8 mins until thickened. Remove from the heat and add the parmesan. Grease an 11x7 inch casserole.Put in the beef mixture, then cover with potato slices. Pour the sauce on top. Mix together the parmesan and breadcrumbs and sprinkle over the top of the casserole. Bake in a 350 * oven for 30 mins or until golden.
Put oats and flour in a blender or food processor and blend about one minute, or until ground to a flour consistency. Combine oat flour, whey, salt, baking powder and sugar in a large mixing bowl; mix well. Combine egg, water and vanilla in a small bowl and mix well. When hot, pour batter for each pancake. Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Slice steak into 2 inch strips. Cook steak in electric skillet for till a little pink. While steak is cooking, mix steak sauce, water, seasoning in a bowl. Adjust seasoning as needed and adding more water to thin.(If too strong, just use your own judgement). Pour mixture over steak. Simmer on low heat for about 30 minutes to an hour(the longer it simmers the more tender it gets). Serve with sauted vegtables,on egg noodles or however else you can think of. Enjoy!
Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Stovetop: brown meat, onion, and garlic until the meat is done, drain. Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine. Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well. Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 1/2 hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well. Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti. Serve with your choice of cheese if desired and garlic bread.
After dry roasting the coriander and cumin seeds, set aside to cool before mixing or grinding the remaining spices. these measurements are for the powdered forms of the spices not the whole. additionally you may garnish with chat masala for an enhanced tart note.
Cut kielbasa into 1/4" thick slices, and then slice then slice each slice in half. Put in large pot. Debone and shred chicken (store bought pre-cooked rotisserie) Add to pot. Add roasted garlic and herbs, then turn heat on stove to high (add a little of the broth) and Sautee to meld flavors, then add the rest of the broth. Add all vegetables. Optional: add noodles once soup is boiling. Let it simmer for 30 minutes.
Carefully place the two eggs in a saucepan of rapidly boiling water. Boil for 3 1/2 minutes. Shell the eggs and place eggs in a small bowl. Cut up the Italian bread into small cubes. (If you want to butter the bread first, go ahead.). Add the bread cubes to the eggs. Stir in the pesto. Garnish with cracked black pepper and serve immediately.
To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it. Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before. No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs. Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion. Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream. Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours. Exquisite.
Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!). Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated. Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste. Cool the cake on a rack before serving.
Let the black eyed peas cool for 15 minutes. Chop all the vegetables. Mix all of the ingredients together and serve.
Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim. Make a decorative edge 1/4 inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes. Put rack in lower third of oven. Preheat oven to 425 degrees F. Line crust with wax paper or foil and fill with dry beans or pie weights. Bake for 10 minutes. Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden. Let cool on rack. Put rack in middle of oven and set oven temperature to 375 degrees F. In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth. Stir in vanilla, orange zest and pine nuts and pour into shell. Bake for 40 minutes, or until filling is almost set. Let cool. Melt chocolate and drizzle decoratively over tart. Serve at room temperature with cinnamon whipped cream. For cinnamon whipped cream: Beat cream until foamy. Beat in sugar, a little at a time and cinnamon. Beat until it holds stiff peaks.
Peel the potatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl. Using a KitchenAide or other stand mixer, Add the flour one cup at a time until the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become. Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls. In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork. Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces. Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste. Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal!
Rinse the roast and sprinkle it with salt and pepper to taste. I often skip the salt, since the broth and soup mix are salty already. Put the roast into your crock pot, and pour the broth and coffee (if using) over the roast. Add the soup mix and garlic (if using)into the liquid and stir a bit. Don't worry about getting the soup mix to dissolve. The crock pot does all the work! Cook on Low for 8 to 10 hours, slice the meat, and serve hot on hoagie rolls with your favorite cheese (I prefer provolone or swiss). These are great with sauteed onions (can add bell pepper too). The broth makes delicious au jus for dipping your sandwiches.
Mix the first six ingredients together to make a batter. Pour most of the batter into the bottom of a greased 9x13-inch pan. Pour can of pie filling on top. Glop the rest of the batter on top of the filling. Bake at 350 degrees for 40 minutes. Enjoy!
Cut chicken into bite-sized pieces. Slice negi/leek diagonally into 1/2 inch lengths. Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Add chicken in the soup and simmer. Add udon noodle in the pot and place kamaboko and spinach on the top. Simmer for five minutes. Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.
Boil potatoes for 20 minutes. In the meantime mix the rest of the ingredients together in a bowl. Peel potatoes and chop into bite size pieces. Add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up. Either chill in fridge or serve at once.
Cinnamon Topping. 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl. 2. Set mixture aside. Muffin Mixture. 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl. 2. In a large bowl blend together oil, agave, eggs and vanilla. 3. Blend dry ingredients into wet and scoop a scant 1/4 cup at a time into lined muffin cups. 4. Spoon topping onto muffins. 5. Bake muffins for 8-12 minutes at 350°. 6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).
Mix together 1/3 can of soup with meat, bread crumbs, egg, salt and pepper. Make sure the turkey and beef are fully mixed together. Spray a large frying pan with cooking spray. Form meat mixture into oval shaped patties about 1/2 inch thick. Cook patties in pan over medium high heat until edges appear to be cooked, then turn them over. Continue cooking until they are cooked almost all the way through. (It helps to do this in two batches so that they are not crowded and can get nice and brown.). Remove a few of the patties and keep warm on a plate in a low oven, leaving 3 or so in the pan. Add the water and let it sizzle around the remaining patties for about 30 seconds. Stir together remaining soup, Worcestershire sauce, ground mustard, and Kitchen Bouquet and wine, if using (and I recommend both). Pour in pan with water and stir to incorporate. Simmer for 5 minutes until bubbly, reducing the heat if necessary. Add water as needed to keep consistency of sauce smooth. Add remaining meat patties and fresh mushrooms to pan and press mushrooms down into the sauce. Cover pan and cook additional 10 minutes or until mushrooms are tender. Serve with rice, noodles or mashed potatoes.
Saute' vegetables in butter. Crumble cooled cornbread and add broth and stir. Mix with broth until thin. Add sage, cooked celery, green pepper, and onions. Add cream of chicken soup. Stir and put in oven. Bake on 350 until slightly thick and brown.
Cream coconut oil and both sugars. Add eggs and vanilla and beat well. Add Flour, baking soda, and salt and mix. Add Chocolate chips and mix. Bake at 375 for 10-12 minutes.
In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.
In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 for 20-25 minutes or until juices run clear. Yield: 4 servings.
Drain the salmon and remove any bones, then squeeze out any excess moisture using clean hands; transfer to a large bowl. Mash the salmon slightly with a fork, then add in the softened cream cheese with green onion, liquid smoke, horseradish, lemon juice, seasoned salt, black pepper, dill weed and one tablespoon chopped fresh parsley. Cover and chill the mixture for minimum of 3 hours. Divide the mixture into two and roll each section into a thick log. Roll each log in about 1 cup nuts. Wrap in foil and refrigerate up to 24 hours before serving.
In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning. Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper to taste if desired.
Scoop out all that avocado meat and mush it up well. Whisk all the ingredients together, serve with some chips and/or your favorite Mexican meal, and you're set.
Rinse the individual endive spears and pat dry. In a small bowl, whisk together the mayonnaise, sugar, vinegar and salt and pepper. Taste and add more sugar, salt and pepper as desired. Stir in the crumbled cheese. Peel and core apples and cut into a very small dice. Toss cheese mixture with apples and walnuts. Place a dollop at the base of each endive spear and serve.
Place spinach, apple, almond and blue cheese in salad bowl. To make dressing, combine oil, vinegar, soy sauce, honey and dijon and garlic in a food processor (or shake in a jar like i do) and emulsify. Pour over greens and toss.
Preheat oven to 375 degrees. In medium bowl mix together all dry ingredients. Make a well inthe middle and add yogurt& milk. Stir until blended. Gently toss in blueberries and distribute them as evenly as possible. Spoon into muffin tins that have been sprayed with Pam. Bake at 375 for 25 minutes or until middle is cooked. Cool on wire rack. Wrap muffins individually and freeze in ziploc bag any portions that will not be eaten within the next day. Can be warmed up in the microwave and 2 make a filling carb breakfast. Enjoy!
In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey! Season with salt and pepper. Add 1 can beer. And pour the other can for yourself! Add rest of ingredients except butter and flour. Put pot with cover into 325 degree oven for 3 hours. Melt butter in micro and flour. Remove roast and vegies from pan. Add some drippings to butter then add back to pan. Cook 5 minutes till nice and thick. Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!
Spray a large deep sautee pan with with cooking spray to coat bottom of pan and add the turkey sausage to brown on all sides. Remove sausage from pan and rest on cutting board. Add olive oil to pan and sautee the garlic & onion until tender. Then add the rest of the veggies and sautee for 15 minutes or until tender. Slice the turkey into 1" circles and add to the veggies, add the diced tomatoes,basil and simmer together on low heat covered for 1/2 hours. At this time boil water for pasta and prepare pasta to be ready to enjoy with the main entree. Serve the turkey sausage and garden veggies over the pasta and top with low fat grated cheese season with salt & pepper and ENJOY!
Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking. Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop. Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture. Bake, covered, at 350 degrees for 55-65 minutes. Serve with a spatula to preserve your nice chop/tomato/onion stack.
Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions. Mix the milk with the instant pudding for 1 minute on medium. Slice the bananas into a bowl and mix with the lemon juice. Layer the bananas into the bottom of the baked and cooled piecrust. Pour the instant pudding mix over and smooth it to the edges. Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 10-inch springform pan and set aside. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside. Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes. Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly. Add the pineapple-raisin mixture and the boiling stock or water. Bring to the boil, lower the heat and cover the pan. Simmer for 20 minutes or until all the liquid is absorbed. Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
Drain one can of pork & beans, do not drain the other. Pour both into the crockpot. Chop the bacon into 1 inch pieces (removing any large areas of fat) & fry on the stove til almost crisp, but not quite. Drain grease. Add bacon to crockpot. In same frying pan, crumble & brown the ground turkey. Drain & add to crockpot. Add the last 8 ingredients & stir well. Set crockpot to low setting & cook for 6-8 hours.
In a large skillet, mix together ground beef, onion and garlic powder. Cook over medium heat until meat is browned. Drain excess fat. Add next 7 ingredients. Cook 5 minutes, stirring occasionally. Tear each tortilla into 8 pieces. Place half of tortilla pieces in oblong baking pan. Top with meat mixture. Place remaining tortilla pieces evenly over meat mixture. Mix together soup and milk. Pour over tortillas; spread evenly. Sprinkle cheese evenly over top. Bake at 350 degrees for 45 minutes.
In large skillet, heat oil over medium high heat. Add chicken and cook, 4-6 minutes. Add pepper, vinegar, brown sugar, tomato sauce, tomatoes, cabbage, rice and raisins. Heat to boiling. Reduce heat and simmer 10 minutes or until rice is tender.
Combine all ingredients except garnish in a medium saucepan and simmer, covered, 5 minutes. Remove from heat and let stand, covered, 20 minutes. Strain through a sieve into a heatproof pitcher; pour into heatproof glasses.
Preheat the oven to 200°C/400°F. Combine oat bran, oats, sugar, flour and baking soda in a big bowl. Add butter and mix well. If your dough is too dry, add some water to it until you can work it. Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking). Bake for about 15 minutes until cookies are golden and crispy.
Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.
Warm milk into a 3 qt (or larger) pot over low heat. Chop beef into 1/2 inch pieces and add to milk. Add can of peas to milk. Mix remaining milk and cornstarch (DO NOT ADD YET) Warm them until milk starts boiling then add milk and cornstarch mix to thicken. Toast Slices of bread and top with a slice of cheese and sauce! Enjoy!
Heat oven to 350. Combine cheese, salt, pepper and butter in a bowl. Beat with a hand mixer until well combined. Add flour and beat until just combined. Turn dough out on to a sheet of plastic wrap, roll into a log shape and wrap well. Place into the freezer for 20-30 minutes. Remover from freezer and unwrap. Slice dough about 1/8 inch thick. About the width of an average cracker. Bake on a silpat or parchment paper on a cookie sheet for 12-15 minutes or just getting golden on the edges. Let cool on sheet after removing from oven for a few minutes then carefully remove with a spatula to serve or store.
Preheat oven to 350°F. In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery and bell pepper. Saute for 2 minutes until low heat. Set aside. In a medium size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos, pimentos, salt and sugar. Heat the mixture over low heat. Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan. Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture. Bake in a preheated oven until the crumbs are light brown.
In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.