HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender. Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.
Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl. Add chicken to bowl and marinate in refrigerator 3 hours or overnight. Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter. When butter melts, add onion, peppers, and mushrooms. Saute until vegetables start to brown (about 4 min). Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm. Add chicken to skillet, with what was the skin side down; sear lightly. Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown. Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer. Season lightly with salt, then reduce heat to medium. Cook until chicken is just done and sauce is reduced to the consistency of a light syrup. If sauce is thick when chicken is done, add small ladlefuls of chicken stock. If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce. When the sauce is the correct consistency, stir in vegetables and add salt if needed. Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.
Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices. Rinse them, pat them dry, and dice them finely. Heat the olive oil in a large deep skillet and saute the onion until it has become golden and translucent. Add the eggplant and cook, stirring, for 5 minutes. Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes. While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done. Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano. Serve at once, with more Parmigiano for those who want it.
Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid. Preheat the oven to 325°F. Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more. Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes. Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice. Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes. Cook's Notes: If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple. This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.
Preheat oven 375' degrees F. Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned. Cool, Chill before filling. Beat cream cheese with sugar, milk and vanilla til smooth. Fold in half (1 8oz. tub) whipped topping. Set aside. Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt. mixing bowl, pour dissolved jello over and toss gently to coat all. To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz. tub whipped topping over all. Chill 6-8 hours or over night.
Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon. Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely. Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries. In a suited pot or deep fryer heat about 2 inches high oil for frying. Combine flour, sugar, ground nutmeg and ground cinnamon. Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth. Dip berries and sage leaves into batter. Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up. Remove with slotted spoon; drain on paper towels. While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar. Serve berries and sage leaves still warm with the cold bay leaf sauce. NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one. NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.
Heat the oven to 350 degrees F. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275 degrees F and bake for 20 minutes. Remove cover, and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it.
Cook spinach and press out moisture. Chop finely. In skillet, melt 2 T butter. Add in garlic, onion, and spinach. Saute ~5 minutes. In saucepan, melt 3 T butter. Add flour and milk. Stir over low heat until bubbles and thickens. Stir in salt, pepper, and spinach mixture. Beat eggs, and then add in eggs and cheese. Stir until well-blended. Pour into pie crust. Bake 40-45 min @350F or until well-puffed and firm to touch.
Blend the ingredients in a blender to properly incorporate. Yes, it's supposed to be a little "pulpy", just like it is in WWOHP.
Combine butter and sugar in 8-inch cake pan. Melt butter over low heat and spread evenly over bottom of pan. Pare fruit and slice lengthwise. Remove core and slice thinly lengthwise. Arrange slices in a circle in pan and sprinkle with nutmeg. Beat egg yolks well. Add syrup and beat more. Stir in vanilla and melted shortening. Sift together and stir in flour, baking powder and salt. Stir in bran. Beat egg whites until stiff but not dry and fold into batter. Spread over pears. Bake at 350°F for 45 minutes. Cool 10 minutes and turn out onto plate while still very warm. Serve with whipped or ice cream (optional).
Fry the speck in a small pan until just beginning to brown. Add garlic and onion. Saute until speck is crisp and onions are translucent. Add chopped spinach. remove from heat and set aside. Dice kaiser rolls into small cubes. Place in large bowl with yogurt and milk. Add eggs and melted butter. Mix well. Add speck/spinach mixture, parsley, flour, salt and pepper. Mix well until all components are blended. Your hands are the best tool for this. Set bowl aside an allow mixture to rest 30 minutes. Meanwhile heat a large pot of salted water to a boil. Shape mixture into dumplings the size of golf balls. Drop into boiling water, one at a time so the water stays boiling. Cook until dumplings rise to the surface. Serve immediately.
Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks. Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there. Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer. Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.). Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown. Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!
Grits: Preheat oven to 350°F. Grease a large saucepan with cooking spray. Add water and bring to a boil over high heat. Stir in salt and grits. Lower heat and cook, stirring occasionally until water is absorbed and grits thicken. Add butter, cheeses and Worcestershire. Cook until cheese melts. Pour into greased casserole dish and bake for about 20 minutes to set. Shrimp: In large saucepan, melt butter and oil over medium heat. Add shrimp and saute just until pink. Stir in all ingredients and seasonings. Simmer about 10 minutes. Mixture will be very saucy. Serve a scoop of grits surrounded with shrimp and sauce. Serve with hot French bread for dipping.
Preheat the oven to 375 degrees. Place apples in an 8x8 pan and toss with the maple syrup. In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples. Bake 35 minutes or until top is golden brown. Cool slightly and serve with a quality vanilla or cinnamon ice cream.
Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour). In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour. Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.
In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes. In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time. Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl. Cover and let rise for 30 minutes. Heat oil to 375°F. Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side. Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.
Preheat oven to 200°. Pat steaks dry and season both sides with kosher salt. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. Heat a 12-inch heavy skillet (preferably cast-iron) over medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet. Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks. Transfer cooked steaks to a heatprook platter and keep warm in the oven. After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute. Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute. Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter. Serve sauce with steaks.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes. Serve immediately.
I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside. In a small mixing bowl, beat eggs, water, salt and paprika. In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well. Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny. Preheat frying pan to medium high heat with 1/4 cup vegetable oil. Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan. After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution. Fry fish in two separate batches using the balance of vegetable oil for the second batch. Keep warm in the oven until all fish is cooked. The batter is very light tasting, not soaked with oil. Use a dipping sauce of your choice. If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.
Preheat the oven at 190°C (heat and timing are basing it on convection oven). Mix well all the ingredients for the dough together. Cover your square mold of 30 to 40 cm with baking paper and smear your dough. Bake 30-40 minutes at 190°C. Remove tray from oven and store at least 8 hours. Cut the dough into rectangles of a size of about 2 cm by 3 cm. For the glaze melt at low temperature the chocolate in the water. Add all the remaining ingredients, mix well and keep warm. Dip your pieces of dough into the glaze, let drop on a grate. Transfer on a tray and let dry some hours. Turn once and let dry again. Store in an airtight containers.
Drain tuna and mix it and all ingredients (except buns) in a bowl. Divide the tuna mixture among the buns. Wrap each filled bun individually in waxed paper. Place wrapped tuna burgers on a baking sheet and heat at 350 degrees for 15 minutes.
Preheat oven to 450 degrees. Lightly grease a baking sheet. In mixing bowl toss the potatoes with the olive oil to coat them. Mix the spices and salt together and toss with the potatoes until evenly covered. Arrange potatoes in a single layer on baking sheet and bake for 20 minutes. Use tongs to flip the fries and bake another 12-15 minutes. They should be golden brown. Serve with ketchup.
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer). Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Divide dough in half and let rest covered 10 minutes. Turn onto a lightly floured surface. Roll each portion into a 14 X 10 rectangle. Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon). Roll up jellyroll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up). Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night). Bake at 400 for 10-15 minutes or until golden brown. Cool for 20 minutes. *For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla. Add enough milk to achieve desired consistency. *I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.
Preheat the oven to 400°F. Heat the oil in a frying pan over a medium heat. Add the sausages and cook them for about 5 minutes, so that all the sides are brown and cooked through. Remove from the sausages from the pan and cool. Once cool enough to handle make slits lengthways down each sausage. Stuff the cheese and ketchup if using inside the slits, then wrap up with the bacon. Place in the oven for 5-10 minutes, or until the bacon is nice and crispy and the sausages are cooked through. Remove from the oven and serve on a warm plate.
Preheat oven to 350. Grease a 13x9 pan. Slice apples and lay all on bottom of pan. Sprinkle dry cake mix over the apples. Slice the sitck of butter in small pats and dot over the top of the cake mix. Pour the can of Eagle brand over all. Sprinkle with chopped nuts. Bake at 350 for 1 hour. Serve warm.
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes. Peel oranges and slice horizontally. Wash endive leaves. Arrange orange slices and endive on a plate. Drain shrimp, discarding marinade and lightly pat dry between paper towels. In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner. Place shrimp atop orange and endive salad. Garnish with coriander sprigs and drizzle with reserved dipping sauce.
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package. Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain. Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use. Mix butter and flour in small bowl. Heat vegetable oil in large skillet over medium high heat. Season steaks with salt and pepper. Cook steaks until medium brown throughout, 5-6 minutes per side. Remove from pan to serving platter. Add green onion, garlic and thyme to skillet and stir to blend. Add 1 1/2 cups of the reduced wine mixture to skillet. Cook over high heat scrapping up brown bits. Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon. Serve steaks with sauce, about 1/4 cup sauce per steak. Refrigerate leftovers.
Fry chopped zucchini and onion in butter until tender. In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter. Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.
In a blender or food processor, mix all ingredients except oil until well blended. Add oil and process until completely combined. Place in a glass jar and refrigerate until ready to serve.
Preheat oven to 350°F. Peel potatoes and slice into thin rounds. Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil. Bake 10 minutes, or until lightly browned. Transfer to platter, salt to taste. Increase oven to 500°. Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet. Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes. Arrange potatoes on crust, overlapping. Brush remaining oil and garlic over potatoes, then sprinkle with cheese. Bake for 20 minutes or until pizza is deep golden brown. Remove from oven and sprinkle with arugula or spinach.
Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate. Freeze, covered. Make filling: In top of double-boiler set over barely simmering water, melt chocolate. Let cool for 30 minutes, or until completely cool and stir in coffee powder. Beat together vanilla, eggs and rum; beat in chocolate mixture. In another bowl, beat cream until it holds soft peaks. Fold into chocolate mixture and pour into shell. Freeze, covered, overnight. Whip cream and icing sugar and mound on pie. Let pie stand 15-20 minutes and slice. Let slices stand 5-10 minutes more before serving.
Dredge chops in seasoned flour. Heat oil in a large skillet and brown chops on both sides. Remove to a warming plate. Saute onions in remaining oil until translucent, scraping up bits remaining from the chops. Stir in soup, gravy mix and water. Blend until smooth and bring to a boil. Add chops to gravy, cover, reduce heat and simmer until chops are done, approximately 20-30 minutes depending on the thickness of the chops. This should give you just enough time to peel, cook and mash potatoes or cook rice. Delicious served with either.
Divide the lemon curd between four small, freeze proof pots or ramekins. Top with the cream. Grate some chocolate over the top of each pot. Place the pots in the freezer for an hour, until well chilled.
Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes. Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated). Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.