HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place tenderloins in shallow noncorrosive pan. Add orange juice, soy sauce, honey, garlic, rosemary, and a generous grinding of pepper. Turn tenderloins over several times to mix marinade. Refrigerate coverede, turning meat once or twice, at least 2 hours. Start charcoal or gas grill for grilling. When coals are very hot and covered with gray ash, or gas grill is preheated, brush grill rack with oil and place tenderloins on grill. Sprinkle lightly with salt. Grill, turning once, until brown and crusty on outside but still juicy inside, 20-25 minutes. Let stand 10 minutes on serving platter fefore slicing. Slice diagonally 1/2-inch thick. Serve at once. Note: Pork tenderloins can also be grilled under broiler. Broil 6 inches from heat, turning once, about 20 minutes.
To make the streusel - Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans. Set aside. To make bread pudding - Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping. Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.
Grind the sweetcorn to a fine paste in a food processor, without adding any water. Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed. Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter. Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil. I must admit I have to use more oil than stated but that may be my inexperience! My girls eat these on their own with some yogurt dip.
Chill 1 champagne flute that has been filled with ice cubes. Discard the ice before filling the glass with the cocktail. Squeeze the orange rind to allow its oils to rise to the surface. Rim the glass with the rind, and then drop it into the glass. Pour in the Creme de Cassis, and fill the rest of the glass 3/4 of the way with the sparkling white wine. Garnish the drink with the grapes. Cheers!
Preheat the oven to 400 degrees. Put the chicken thighs in a bowl. Roughly chop the garlic, ginger and jalapeno and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste. Use a pastry brush and rub the spice paste all over the chicken thighs. Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil. Roast in the oven for 45 minutes. Serve hot or at room temperature.
Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.
Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften. Add the garlic and gently saute for a further 5 minutes. Add the peppers and saute for 5 minutes, stirring frequently. Add the tomato and wine, and simmer for 15 minutes. Add the basil, season to taste and simmer for another 5 minutes. Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.
prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon. Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in 1/2 cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.
Warm oil in a saucepan over medium low heat. Add garlic and shallot; cook until soft. Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper. Simmer over low heat 15 to 20 minutes, stirring often. Baste over fish or chicken. Refrigerate and allow to marinate for 1-3 hours. Grill and serve.
In a double boiler, melt margarine with vanilla and green food coloring. Add marshmallows and stir until melted and smooth. Add corn flakes. Remove from heat. Drop by heaping tablespoons onto waxed paper and form into wreaths. Add 3 cinnamon candies to represent berries on poinsettas. Cool and enjoy!
Mix flours, bran, sugar and soda. Make well in centre. Pour in sour milk and oil. Stir until moistened. Pour into greased loaf pan. Bake 1 hour at 350 degrees.
Set oven to 350 degrees F (set oven rack to bottom position). Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan). Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan. Season the chicken with seasoned salt, garlic powder and black pepper. Turn skin-side up and season again. Cover the pan with foil and bake for 45 minutes. Remove from oven and carefully drain all fat from the pan. Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan). Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.
Line crock pot wtih a plastic liner, if desired. Add all ingredients to the pot, stirring together. Cover with lid. Cook on LOW 7-8 hours, HIGH 3-4 hours. NOTE: We serve this over steamed white rice for family dinner.
Stir together all ingredients in a small bowl. Note: Alioli can be made up to two days in advance, covered and refrigerated.
In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
Cook orzo according to package directions. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad. Serve.
Blend condensed milk, vanilla, cream cheese and lemon juice until smooth. Pour into a graham cracker pie crust. Refrigerate.
Let broccoli cool. Put in baking dish. Mix in the other ingredients. Bake at 350 degrees for 45 minutes.
Mix together the dressing and the soup mixes. Place the chicken in a large zip bag. Pour the dressing mix over the chicken and turn several times to coat all the pieces. Marinate in the refrigerator for several hours, if possible. Turn several times during the marinating time. Remove from bag and place the chicken, skin side up, in a greased casserole pan, spread the remaining marinade over the top. Bake for 90 minutes at 350°. I have also cooked this on a grill, in an aluminum pan. Just as tasty!
Roll ham and pastrami around cheese. Secure with toothpick. Mix dressing and sugar. Layer rolls and remaining ingredients and marinate for at least 2 hours in dressing. Serve all on a bed of lettuce.
In a hot saute pan, put 2 tablespoons olive oil. Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon. When flame dies down, add demi-glace and finish cooking. Pour over grits. To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil. Add grits. Stir with whisk until it starts to thicken, about 2 minutes. Turn heat to low and cook grits until done. If they seem to be too thick, add water until right consistency. When grits are done, add cheese and correct the seasonings.
Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking. Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender. Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce. In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper. Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY! Serve -- This is a great comforting side dish which goes well with anything.
Place all the ingredients in a blender or food processot and puree. This sauce will keep covered in the fridge for several weeks.
Preheat oven to 300 degrees F. In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer blend brown and white sugar at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. DO NOT OVERMIX! Add the flour mixture and chocolate chips, and blend at low speed until just mixed. DO NOT OVERMIX! Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Fry bacon till crisp; drain and reserve drippings. Add onion to drippings and cook 2 minutes. Stir in vinegar, water, sugar, salt, and pepper. Bring just to boiling. Add cabbage and apple; toss to coat. Cover and cook over medium heat 5 minutes or until cabbage wilts. Stir in sour cream and sprinkle with crumbled bacon.
Muffins. Preheat oven to 400 degrees. Grease or spray muffin pan with release spray such as PAM. Mix together dry ingredients in a large bowl and make a well in the center. In a separate bowl mix together wet ingredients. Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps. Bake 20 minutes, edges should get just a little brown, test as usual. While muffins are baking, prepare glaze. Glaze. Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly. Keep warm low heat. As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it. Enjoy! NOTES: The dough is much stiffer than most muffins, don't worry they still come out nice and moist. I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.
Preheat broiler. Put dressing ingredients in blender and mix on low until smooth. Set aside. Arrange eggplant, squash, zucchini, and onion in a single layer on a cookie sheet. Sprinkle Italian seasoning and cayenne pepper over all of the rounds. Spray the cooking spray over to coat lightly. Broil the vegetables for about 5 minutes, until brown, and flip them over to brown on the other side. Remove the cookie sheet, leaving the broiler on. Quarter the roasted bell peppers. Cut baguette in half crosswise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a few slices of tomato into the well in the bottom of each baguette. Dust with black pepper and jalapenos. Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on baguette. Layer on slices of eggplant, squash, zucchini,and onion. Coat the inside of the remaining half baguette with the dressing and place it on top of the other half. Cut into 4 sandwiches.
Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes. In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside. In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each. Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice. To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.
Preheat oven to 450 degrees. Heat oil in large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown on all sides, about 10 minutes. Remove chicken to a bowl. Add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add wine and stir to scrape up brown bits on bottom of pot. Add broth, oregano, and thyme. Return chicken to the pot and stir to combine. Bring to a boil over medium heat. Cover with lid and place overproof pot into preheated oven for 20 minutes. Transfer chicken to serving plate, arrange potatoes around chicken. Add artichoke hearts to sauce in pot. Cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes. Turn heat down to low and stir in butter. Pour sauce over chicken and potatoes and serve.
Placed prepared cucumbers in colander. Sprinkle with salt and toss. Let drain 1 hr then pat cucumbers dry with paper towel. Melt 3 tablespoons butter in heavy skillet over medium heat. Add cucumbers and saute until light brown. Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste. Set aside. Place remaining 1/2 cup flour in shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture. Shake off excess. Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat. Add chicken breasts and saute until brown, about 2 minutes per side. Add 1/2 cup stock. Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes. Remove chicken to platter. Add remaining 1/2 cup stock to same skillet. Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes. Add cream and bring to boil. Whisk in flour/butter paste. Return mixture to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes. Stir in lemon juice and 1 tablespoon dill. Season to taste with salt and white pepper. Add chicken and cucumbers to sauce and heat through. Transfer chicken to plates. Spoon sauce and cucumbers over chicken. Sprinkle with remaining 1 tablespoon dill.
Cook rice and drain well . (Follow the directions on the package for cooking). Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper. Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.
Grab your cutting board and clean off your chicken. Rinse under cold water, cut off access fat and grizzle. Slice chicken in to thumb size strips. In a Wok, on med high heat, add 1 teaspoons oil, chicken, garlic and onion powder with the dash of black pepper. Once the chicken is all cooked, add in the jar of honey garlic sauce and cook until sauce has really thicken up. Then simmer until you are ready to mix in the noodles and veggies. Meanwhile as the chicken is cooking, in a large pot, boil and cook up your spaghetti. (10 minutes). Chop up your baby spinach, carrots, broccoli, asparagus and green onion. In a frying pan on medium heat, add in 1/2 teaspoons olive oil, add in veggies and sprinkle some Parmesan cheese and pepper on the veggies. Fry together until baby spinach as wilted about 5 minutes. Once the spaghetti noddles are done, drain and add Parmesan cheese, feta cheese and butter. Mix well. Then place noodles in the wok with honey garlic chicken. Mix up and then add the veggies and mix up well.
Blue Cheese Sauce: This sauce is also fab over pasta with steak or chicken. Heat Alfredo over medium heat, add blue cheese a little at a time, stirring constantly, add milk slowly until you reach a smooth consistency to your liking. Dip Directions: Bake the bacon/ pancetta at 350 for about 20 minutes or until crispy. Drain and crumble. Set aside. ( I prefer a combo of the two). Using an electric mixer or Cuisinart, combine cream cheese, spices, sauce and pumpkin butter until smooth. Add 3/4 of the bacon crumbles and fold in - do not use mixer as it will destroy the bits. Fold in blue cheese crumbles. Use remaining bacon bits and blue cheese to garnish. May be served at room temp or slightly chilled. If I had green onions, I would garnish with snips of that as well for color.
Generously grease a 13x9 baking pan or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, sugar, and salt. Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal. Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet. Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet. Firmly press the dough in an even layer into the baking pan. Refrigerate for 30 minutes. Preheat oven to 350°. Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes. TOPPING: Spread pecans in a medium baking pan. Combine the butter, brown sugar, salt, corn syrup and cream. Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes. Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans. Sspread topping evenly over the crust. Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges. Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top. Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate. Let stand until cooled to barely warm. Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts. Let stand until completely cooled. Store in an airtight container for up to 2 weeks or freeze for up to 2 months. If freezing, leave the slab whole, then cut into bars when partially thawed.
Mix all of the ingredients together in a small bowl. The dip gets thicker as it sets. Even better if you make it the day before.
Mix the coffee and brandy in a shallow bowl. Quickly dip half the ladyfingers in the coffee mixture, turning to coat them but not so much that they get soggy. Arrange in one layer over bottom of your pan. Beat mascarpone with confectioners sugar until fluffy. Beat in yogurt and vanilla extract until well mixed with mascarpone. Spoon mascarpone yogurt mixture over the ladyfingers in pan and smooth the top. Sprinkle half the grated chocolate over the top. Dip the remaining ladyfingers in coffee mixture and arrange over the top. Sprinkle remaining chocolate evenly over the top of the ladyfingers. Chill for four hours or overnight.
Line the base of a wok with foil. Mix flour, sugar and the leaves from the teabags. Put this in the wok. Place a lid on the wok and heat gently for a few minutes. Sprinkle the chickenbreasts with sugar and salt. Place a heatproof rack inside the wok, above the foil and put the chicken on top. Put the lid on the wok and smoke the chicken for 20 minutes or until cooked through.
In a large skillet over medium heat melt the butter. Stir in the corn kernels and the half and half cream; mix to combine. Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally for about 10-12 minutes. Season with black pepper to taste.
Place pork chops and buttermilk in a zipper storage bag. Refrigerate for at least one hour, turning bag occasionally. Line a baking sheet with non-stick foil, or spray with no-stick cooking spray. In another zipper storage bag, or mixing bowl combine unseasoned breadcrumbs, basil, paprika, lemon pepper, and garlic salt. Remove pork chops from the buttermilk. Dip each pork chop in the crumb mixture and place on prepared baking sheet. Spray pork chops with cooking spray. Bake at 425 degrees Fahrenheit for 40 to 45 minutes or until pork chops are no longer pink, and internal temperature reaches 160 degrees Fahrenheit.
(To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.). (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.). In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender. Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper. Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.
Brown ground beef. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes. Bring to a simmer. Simmer for about 5-10 minutes. Pour chips into bottom of casserole dish (leave whole). Pour beef mixture over chips. Place sliced cheese on top. Bake at 375° for about 10 minutes or until cheese looks melted.