HumbleIntelligence/food-ner-1-Million huggingface dataset:
With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic. Rub roast generously with salt, pepper, and Creole seasoning. Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat. When browned, take roast out of pot and set aside. In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally. Add minced garlic and cook 5 more minutes. Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes. Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes. Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well. Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender. Stir well every hour and turn roast over half way through cooking. Slice roast thickly and return to sauce. Sprinkle with parsley and serve with spaghetti (or pasta of your choice).
In a bwl, combine the first six ingredients; set aside. In a skillet or wok, stir fry the yellow pepper and ginger in oil for 2 minutes. Add pears; stir fry for 1 minute or until pepper is crisp tender. Remove and keep warm. Stir fry half the pork at a time for 1 to 2 minutes. Return pear mixture and all of the pork to pan. Add water chestnuts and reserved sauce. Brint to boil; cook and stir for 2 minutes. Add peas and heat through. Sprinkle with almonds before serving.
Dissolve the tamarind pulp in the water. Keep aside. Heat the oil, add mustard. When it starts spluttering, add dried red chillies and saute. Next, add chopped ginger and green chillies; fry well, strain and keep aside. Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick. Add the fried ginger and green chillies, boil for a minute. Once it has cooled, transfer to a dry airtight container.
Press dough into 2 greased 12 inch pizza pans. Beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp lemon juice until smooth. Stir in pineapple. Spread mixture evenly over pizzas to within 1/2 inch of edges. Bake in 400 deg. oven for 15 minutes or until browned. Spread each with jam and sprinkle with almonds. Bake 5 minutes longer.
Place the steamer tray in the bottom of your Pressure Cooker. Pour in water to the level of the top of the tray. Shake in the Worcestershire Sauce, around so it blends with the water. Place 5 bratwurst on top of the steamer tray. Sprinkle garlic powder, onion flakes and black pepper over the brats. Place the remaining 5 bratwurst on top of the first 5. Sprinkle the garlic powder, onion flakes and pepper over top brats. Place the Pressure Cooker lid on the pot, making sure it is seated and secured, and center the pot on your burner. Put the regulator on the steam tube. Turn your heat on medium high to high, according to your Pressure Cooker directions. When the regulator starts rocking, (it takes a few minutes to build pressure, your indicator button will go up, some sputtering around cooker steam areas is normal) turn down your heat gradually until you get a slow/medium rock from your regulator. Set your timer for 10 minutes. When the timer goes off, turn off the heat and LIFT the cooker to a cool burner, if you use an electric stove. (Try to protect your Pressure Cooker's bottom from scratches). Let the Pressure Cooker cool until no more steam escapes from the holes and the pressure indicator button drops. When you open the lid, please be careful and lift it away from you. The bratwurst will be hot. You may want to adjust the timing to about 8 minutes of pressure and then sear the bratwurst on the grill or in a cast iron skillet. The brats will be tender inside! Mmmm!
Preheat oven to 325 degrees. In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan. Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover. Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer. Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper. Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.
Preheat the oven to 325. Line a rimmed baking sheet with parchment paper or foil. Combine the oats, wheat germ, flax seeds, sesame seeds and almonds; spread out evenly on the rimmed baking sheet and toast for approximately 10 to 15 minutes until golden, stirring occasionally and watching carefully so as not to burn. In the meantime, in a large bowl combine salt, coconut, cinnamon and dried cranberries; set aside. In a large measuring cup place the vanilla, honey, butter and brown sugar. Microwave approximately 2 minutes. Mixture will foam and bubble. Stir to completely dissolve brown sugar. When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine. Add the honey mixture and stir to incorporate. Line a 9" x 13" baking pan with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing to create a smooth, even surface. Place another piece of waxed paper over the top, pressing down to evenly compact the mixture. Compacting is important so the bars won't fall apart when cut. (Suggestion: place one pan of same size within the other and press to even out mixture.). Refrigerate and completely cool the mixture about 2 hours to assure a clean cut. Firmly press down with a large knife to cut into bars. Do not saw. Wrap bars in waxed paper and store in refrigerator or freezer.
For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours. Cake: Preheat oven to 325°F. Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans. Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely. Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer. Repeat this 2 more times with each layer of cake. Spread 2 cups frosting on top of cake and over sides of cake. Optional, spread remaining jam (room temp) on top and sides of cake (swirl). Cut cake into wedges and top with remaining strawberries.
Brown bacon in medium skillet and remove. Add Drained green beans to drippings and stir fry for a couple of minutes. Add butter and brown sugar, gently stirring until sugar has dissolved and green beans are heated through.
Dough Base - Preheat oven to 165°C. Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside. In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined. Using a spatula, fold in flour, adding the milk at the end. Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside. Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough. Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form. Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour. Remove from the oven and allow to cool a little before slicing.
In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter. Bring to a boil over medium heat. In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved. Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well blended. Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk. Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth. Add mashmallows and stir until marshmallows are melted and mixture is smooth. Pour into pie shell. Press plastic wrap diretly onto filling. (This prevents the formation of a tough, dry"skin" while cooling). Refrigerate at least 2 hours. Remove plastic wrap and top with whipped cream. Garnish with chocolate curls. ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.
Heat the oven to 400°F and arrange a rack in the middle. Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out). Roast the vegetables, stirring every 5 minutes, until they're tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa. Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing. For the dressing and to assemble: Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside. When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.
Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again. Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes. Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes. Store in cool dry place.
Preheat oven to 350. Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine). The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour. Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl. Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it). Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer). Transfer to a cooling rack to cool, and cut into 12 slices.
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat. Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
Melt butter in large skillet. Add Tabasco into eggs and pour into skillet. Add onion and green pepper. Stir. When eggs are almost set, add cheese. Turn heat to lowest setting, add tostados and finish cooking.
In saucepan combine all ingredients. Bring to boil. reduce heat; simmer 5 to 10 minutes, until desired consistency.
Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples. Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside. Heat oven to 450 degrees. Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter. Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples. Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter. Sprinkle with remaining lemon juice; dust with confectioners' sugar.
Combine sugar and wine in a large saucepan. Mix well. Cook over medium heat, stirring continuously, until sugar is dissolved. Remove from heat. Add liquid pectin and mix well. Skim off any foam and discard. Pour immediately into hot, sterilized jars and seal. Let cool.
Preheat the oven to 400 degrees F and position the oven rack in the middle. To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat. Breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes. Soak lasagna noodles in hot tap water. While the sauce is simmering, make the cheese filling In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside. Ladle one third of the meat sauce into a 9"x 12"x 2" casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce Sprinkle with the remaining 1/2 cup of Parmesan. Bake uncovered for 35 minutes, or until the sauce is bubbling.
Melt butter with oil in a large skillet over medium heat. Add balsamic vinegar, garlic, herbs, and mushrooms and saute for 20-30 minutes, or until tender. Serve immediately.
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.
Salt and pepper the duck liberally on both sides. Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan. Wedge the thyme and garlic under the skin. Cover the pan with its lid or with foil, and place it over low heat. Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck. Cover pan. Braise for another hour, until duck bottom is well browned and meat is quite tender. Remove duck to a cutting board; with a poultry shear, halve the halves. Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark. Transfer to a dish.
Line the bottom of a springform angel food cake pan with waxed paper, grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Remove waxed paper. Turn cake right-side up before serving. Sprinkle with confectioners sugar if desired, or top with cream cheese frosting. This cake tastes better when cold.
Cook pasta in a large pot of boiling water until al dente, drain, set aside. Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings. Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes. Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer. Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat. NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.
Sort beans to make sure there are no small rocks. Place beans in large pan and fill with water to within a few inches of the top. Soak beans overnight, or bring to a boil and let sit, covered, off heat for one hour. Drain and rinse beans. Refill pot with water. There should be about 3 cups of water per each cup of beans. Add bacon grease, cover, and bring to a boil. Turn down to simmer and cook about 4-5 hours, or until beans are fairly tender. Add remaining ingredients, cover and bring to a boil again. Then turn down to simmer and cook one more hour. Adjust spices to your liking. Once beans are tender, you can remove the lid and continue cooking to make the beans less soupy if you prefer. Serve with other burrito fixings like taco meat, cheese, onions, tomatoes, guacamole, sour cream, olives, etc.
Combine meats, egg, salt& pepper in a large bowl. Add milk and flour to make a stiff consistency. It should all come together in a ball. Cut around core of cabbage and soak in boiling water to loosen leaves. Remove leaves and fill each one with a spoonfull of meat mixture toward the core end. Fold this end over the meat and then fold in the sides and fasten with toothpicks. Place the cabbage rolls in a large pot, fold side down. Cover with water and boil on med. heat for 20 to 25 minutes. When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep. SAUCE FOR CABBAGE ROLLS Melt 1/4 lb. margarine in a large pot. Add enough flour to the margarine, a little at a time, to make a crumbly texture. Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce. Add salt& pepper to taste. Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.
Preheat oven to 350 degrees. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes to bowl and stir gently until combined. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture. Also optional: sprinkle more cheese over the top. Bake uncovered at 350 degrees for 45-60 minutes or until hot and bubbly.
Combine cake mix, oranges, eggs and oil. Stir until everything is well incorporated. Pour into greased and floured cake pan. Bake as directed on cake mix box. Mix pineapple, pudding, and whipped topping together and spread on cooled cake. Store leftovers in the refrigerator.
Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper. Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet. Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.). Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar. Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.). Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.). Serve pork chops with caramelized onions piled on top.
Preheat your oven for 5 minutes at 180° C (350° F). Mix the oats, whey and cinnamon. Add the peanut butter and stir in thoroughly. Add the egg whites, mashed bananas, and the honey. Add the nonfat milk slowly, while mixing thoroughly. Spoon the mixture into a greased, lined cake pan and level with a knife. Bake for 15 minutes. Remove from oven and allow to cool slightly before cutting to reduce stickiness. Cut into 8 bars.
Squish or chop the bananas. I found putting them into a ziploc bag and smooshing them works best. Add rest of ingredients. Set bread machine to quick bread. Watch as it mixes to ensure all flour is mixed inches. If you have the ability to allow it to mix, turn it off and then go to bake only cycle, do that to keep the dough from getting overworked. Bake for 1 hour and test for doneness. Add 10-20 if a toothpick inserted does not come out clean. Obviously this will not come out a large loaf like regular bread, but it is a nice sized banana bread.
Mix all ingredients in large bowl. Half fill greased muffin tins w/ mixture. Put in cold oven and set temp to 450 degrees F. Bake 15 minutes. Reduce heat to 350 degrees F. Bake for another 15-20 minutes. Test one: make sure it is crispy outside and moist inside.