HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F. Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag). Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire. Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape. Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*. *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes. Serve and enjoy!
Heat oil in a heavy skillet over medium heat. Add the halloumi and brown well on all sides, about 2 minutes per side. Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.
Preheat oven to 375. Scatter veggies on a baking tray. Drizzle olive oil over vegetables. Sprinkle salt and pepper over vegetables to taste. Mix with hands to coat vegetables with oil. Checking every once in a while, roast for about 35 minutes or until browned and tender. If need be, stir vegetables around. If the vegetables are drying out or browning too quickly, cover with foil.
Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped. Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine. Scoop mixture onto the prepared baking sheet using a 1/2 tablespoon measure. Shape into a small tot. You should have about 18 tots. Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown. Serve with ketchup.
Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes). Meanwhile wash and soak the rice in plenty of water for about 30 minutes. Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander. Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it. Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.
In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. Place 2 inches apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired.
Preheat oven to 350 degrees. In a large bowl, cream the butter, eggs, vanilla, and water. Add the remaining dry ingredients and stir until the mixture is well blended. Spread batter into a lightly greased 9x12 pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2-inch squares.
Preheat oven to 325 degrees. Grease a 9" x 13" Pan. Mix the butter with the sugar, and add the eggs and flour. Stir in the cranberries and pecans. Pour batter into greased pan, spreading out evenly. Bake at 325 degrees for 45 - 50 minutes. Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions. Find lots more delicious recipes as well!
Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed). Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside. The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease. Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo. Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
Beat the egg. Mix into dry ingredients. Divide mixture among the schnitzels and roll up. Put in baking or roasting dish and pour over a can of your favourite Supermarket Curry Sauce. Cover with tinfoil. Cook in medium heat over for just over an hour or until cooked.
Put cranberries and oranges in a food processor. Pulse until consistency that suits you. Combine in a saucepan with all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes. Cool and add Grand Marnier. Will keep several months in the refrigerator.
Preheat oven to 180C. Combine flour, sugar, baking powder, cardamom, cinnamon and salt in a large mixing bowl. In a separate bowl, beat the eggs together til smooth. Make a well in the centre and add orange juice, canola oil, orange and lemon zests, vanilla essence and eggs. Mix well til light and fluffy. Spoon into cake tin (not sure of size, just guessed). Bake for 50mins or until an inserted skewer comes out clean. Leave to cool. Prepare glaze; whisk all ingredients together, poke a fork all over the top of the cake and pour mixture over while still warm. Leave to cool completely.
Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees, for 2 hours or until veal is tender. Slice veal and serve immediately.
Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder, and salt together 3 times and set aside. In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix. With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans. For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency. Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Combine all ingredients. Chill before serving (overnight is best, so that all of the flavors combine well).
Place first 4 ingredients in a tall glass. Add ice to top of glass and fill with champagne. Garnish with a slice of orange, a cherry or slice of pineapple. Serve with a straw.
Place all ingredients in mixing bowl, except raisins, and mix with paddle until incorporated. Add raisins and mix for one minute more. Mixture is very soft. Place mixture on well-floured surface and form into 2 equal round dough balls. Place on either parchment paper or lightly greased sheet pan.Press top of dough down slightly and score or cut a cross on top of dough 1/2 to 3/4 inches into dough. Bake in 350 degree F oven for 30 minutes. Let cool and serve. Makes 4 servings easy per round if sliced and served.
Cut up chicken breasts into 1" chunks; sprinkle with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sautee chicken chunks until browned on all sides and cooked through, about 5 minutes. Remove chicken from pan and add chicken broth, apricot preserves, and soy sauce. Bring to a boil, stirring. Cook for 1-2 minutes - don't let it burn! Remove from heat; stir in lime juice and Thai chili paste. Add chicken back to pan and toss to coat. Serve over rice.
In a large skillet, on a low flame, place cut up onions with vegetable oil and stir unil brown. Add the chunks of tomatoes and 1/4 cup water. Keep stirring on low heat as you add the rest of the ingredients (not the fish). Continue cooking on low flame for 10 minutes. Taste sauce. It should have a mild sweet and sour taste. Cover the bottom of a rectangular pyrex baking dish with the sauce. Lay the fish on top of the sauce and then cover the fish with the rest of the sauce. Preheat oven to 400 degrees F. Bake for 45 minutes. Remove and add the sliced tomatoes over the entire top of the fish. Now broil for 10 minutes.
FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally. Beat in eggs & vanilla until combined. Beat in lemon zest & as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts. On lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s). Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.). Cool on cookie sheet for 30 minutes, When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes. Turn slices over & bake 8-10 minutes more or until dry & crisp. Transfer to wire rack & cool. FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest. Stir in enough lemon juice (or milk) to make icing of drizzling consistency. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Heat oil in large saucepan; saute onion until softened. Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute. Add rice and stir until grains are coated with oil. Add broth, tomatoes, and chiles; bring to boil and add corn. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Season with hot pepper sauce and serve with cilantro and scallions.
Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don't burn. They are done when they start to turn golden. Set aside. Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth. Add basil, honey, vinegar, and pepper and mix thoroughly. Refrigerate soup for at least 3 hours. Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.
Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Saute chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean. Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.
In a large, heavy pot, melt the butter in 2 tbsp of olive oil over medium heat. Add the sliced onions and a good pinch of salt. Cover and cook slowly for about 10 minutes, stirring occasionally. Add the thyme, bay leaf, and sugar. Season to taste with salt and pepper. Cook, uncovered, until onions are tender and very limp, 10-15 minutes. Stir occasionally to miminize browning. Add the prunes, orange juice, balsamic vinegar and port wine. Bring to a rapid simmer, then lower the heat to a very gentle simmer. Stir often until most of the liquid is absorbed or evaporated, another 15 minutes. Add the last tablespoon of olive oil for a nice glossy finish, and adjust seasoning to your taste.
Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker. Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes. Grate both cheeses with the Microplane(R) Adjustable Coarse Grater. Place the cheese and the remaining ingredients in a large bowl and mix well. Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4-6 minutes, or until the dip is hot and bubbly. Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.
Mix all ingredients together in bowl. and microwave for 2mins on high. Stir and further cook if required.
Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.
Preheat oven to 350 degrees. Place bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown. Arrange the toasts on a platter and spread about 1 teaspoon of marscarpone on each one. Arrange berries on top and drizzle lightly with honey. Serve immediately. NOTE: An attractive alternative for a brunch or dinner party is to arrange a soft, creamy blue cheese, a strong Cheddar, and a triple-cream cheese in a basket. Place slices of toasted raisin-nut bread around the cheese. Place a pot of honey in the basket and let your guests make their own selection and combination.
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp. Add the onion and cook until softened. Add the flour and stir until lightly colored, about a minute. Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, fresh parsley, salt and white pepper. Bring to a simmer and serve immediately. (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
Cream together butter, sugars and vanilla. Add lightly beaten egg gradually, beating well after each addition. Mix in sifted flour and salt. Add Chocolate and walnuts. Shape teapoonfuls into balls and place on lightly greased oven trays. Bake in Moderate Oven for 10-12 Mins.
You will need a pan with a lid which is big enough to hold all the cabbage. Using a large knife, cut the cabbage into quarters through the stem. Remove and discard the solid white core from the cabbage quarters (just cut off the triangle of core). Shred the cabbage quarters into slices about 1/4" wide. Start at the pointed end and angle your slices if the shreds get too long. Heat the oil in the pan. Add the caraway seeds and sizzle for a minute. Add the cabbage and turn it over to coat with the oil. Pour in the water and put the lid on. Holding the lid on the pan, shake it about a bit to mix everything up, then put back on the stove for about 5 minutes, shaking it about or stirring every couple of minutes. Check the cabbage - it may need another few minutes if you prefer it softer. It will have wilted down a bit in the pan. When it is done to your satisfaction, take it off the stove, season and serve. The cabbage should be cooked, but still al dente and slightly glistening with oil, with no water left.
Make sure the butter is relatively soft. Mix in the garlic cloves. Add dried herbs of your choice, if you wish. Put in an air tight container and ideally leave a day before using so that the garlic flavor really permeates the butter.
Cut eggplants into 1-inch cubes. Place in sieve and sprinkle lightly with salt; set aside. In large nonstick skillet, cook beef, onion and half of the garlic over medium heat, breaking up beef with spoon, for 5 minutes or until beef is no longer pink. Drain off any fat. Stir in tomatoes, cumin, oregano, cinnamon, allspice, and salt and pepper to taste. Transfer to 12 cup (3L) casserole. Rinse and pat eggplant dry. In same skillet, heat oil over medium heat; cook eggplant, mushrooms, carrots, hot pepper flakes and remaining garlic for 10 minutes, stirring often. Stir in parsley. Spoon evenly over meat mixture. Meanwhile, in saucepan of boiling salted water, cook potatoes for 20 minutes or until tender. Reserving water, drain well. Return potatoes to saucepan and dry out slightly over low heat. Remove from heat. Add feta cheese, Parmesan cheese, egg, and salt and pepper to taste; beat until smooth, adding about 2 tablespoons. cooking water to make fluffy. Spread over vegetables. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 6 hours. Remove from refrigerator 30 minutes before heating.) Bake, uncovered, in 400 degrees F. (200C) oven for 45 to 60 minutes or until bubbly, covering top with foil if it gets too brown. Makes 6 servings. Bonnie Stern Cookbook.
Fill a heavy saucepan with canola oil to about 2 inches deep and place over medium high heat. Using a candy thermometer, heat oil until it reaches 325 degrees. Place shredded hash browns in food processor (working in batches if necessary) and pulse until pieces are broken down into smaller bits. 8 - 10 pulses. Place chopped hash browns in a bowl and add cornstarch, peppers, and 1 tsp salt. Mix to combine. Shape mixture into tots or small balls about 3/4" in diameter. Working in batches, fry tots in canola oil until golden brown, about 2 - 3 minutes each batch. Remove tots with a slotted spoon to a paper-towel lined plate or sheet pan. Sprinkle with remaining 1 tsp salt. Serve immediately.
Heat oil in a 12" skillet over medium heat until hot but not smoking. Combine cormeal, salt, and peppers. Dredge catfish in flour then dip in egg mixture. Coat the fish with the cornmeal mixture. Fry 2 fish at a time until golden, about 6 minutes per side. Keep cooked catfish warm in a 275 degree oven.
Beat the eggs and egg yolks together until light in colour. Beat in sugar, cream, salt, rum or brandy (or extract). Stir in the flour. This dough should be soft. Cover and let rest for 10 minutes. Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin. (this dough is very sticky otherwise). Roll to 1/8 inch or thinner. Keep the un-used dough covered to prevent drying out. Cut the dough into long strips, about 1 1/4 inches wide. Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom. (this will form a twist in the dough) continue to do this to each piece of dough. (I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut). Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown. These puff up as you fry them, making a delectible treat. Drain on paper towels. Sprinkle confectioner's sugar over the drained Khrustyky. Enjoy!
Mix all ingredients together with your hands in a large bowl. Form into 2 small flattened loaves on a pan that allows extra room for grease to drain off. Bake approximately 45 minutes to 1 hour at 350°F. (Baking times may vary depending on the size of your loaves.). Optional add 1/2 to 3/4 cup of shredded cheese to mixture. (My sister folds a slice of cheese inside of her meatloaf).
Have pasta ready. In lg skillet, heat butter; add shrimp and garlic. Saute 4 minutes, remove shrimp from skillet. Add half and half. Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently. Add shrimp, basil, cheese, pepper and pepper flakes. Pour sauce into a bowl; add pasta and toss well.
Preheat oven to 350°. Arrange English muffin quarters in a single layer in a greased 3 quart rectangular baking dish. Set aside. Whisk eggs, milk, chile peppers, salt, and black pepper until well mixed. Pour egg mixture over muffin quarters. Using tongs or your hands, flip each muffin quarter over several times until all the bread is thoroughly coated with custard and wet. Sprinkle with ham, green onions, and olives. Top with roasted sweet peppers and cheeses. If desired, cover with plastic wrap and refrigerate up to 24 hours. Bake, uncovered, about 35 minutes (45 if chilled) or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.
Combine peaches, soy milk, ice cubes, honey, and extract in blender. Puree until smooth. Pour smoothie into 2 glasses. Top each smoothie with chopped almonds and serve.
In cocktail shaker with ice, combine the cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain the mixture, dividing it between 6 Champagne flutes. Add the champagne, dividing it between the glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick.