HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.	Preheat oven to 450. 2.	Mix together the ground coriander, salt, ground pepper, and cumin seeds. 3.	Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices. Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer. 4.	Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside. 5. For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.
Preheat oven to 350*. Combine bran, flours, powdered milk and salt in a mixing bowl. Mix the water, oil & honey together and stir into the dry ingredients. Use a large fork to mix well. Divide the dough in 4 pieces. Place one portion on a piece of floured waxed paper. Cover with another sheet of waxed paper. Gently roll out dough to a 12" x 15" rectangle. Remove top piece of waxed paper and invert the dough onto a greased cookie sheet. Remove the other sheet of waxed paper. Bake @ 350* for 16-18 minutes. Cool and break into pieces in a paper bag. Make smaller pieces using a rolling pin. Repeat with the other portions of dough (roll out & bake a portion whle one cools). When all cereal is cooled and broken up, combine with raisins. Store in a covered container.
Boil water for pasta and cook as directed. In a large bowl, combine first 6 ingredients, mix well, drain pasta, add to tomato mixture, top with fresh grated Italian cheese and enjoy.
Put sugar snap beans, garlic, zucchini, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle sauce and jalepeno in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and coriander. Serve.
In a small pot, sweat mushrooms, garlic, carrot and shallots until soft. Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!). Add veal stock and continue cooking. Stir constantly until liquid is reduced by half. Add peppercorns and continue to reduce until sauce is of desired consistency. Strain through sieve. Discard solids. Keep warm until ready to serve. Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce. Savor the flavor!
Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and saute the onion until a light golden color, then stir in the tomato and garlic. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and puree the soup (a hand-blender works well). Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.
In food processor, puree together parsley leaves, green onions, half of the mint, the cumin, paprika, salt and pepper. Transfer to large bowl; beat in egg. Add beef and 2 tbsp water; mix well. Shape by heaping 2 tbsp into small sausages. Thread each lengthwise onto metal or soaked wooden skewer. Place skewers on greased grill over medium heat or under broiler; close lid and grill, turning once, until no longer pink inside and digital rapid-read thermometer inserted into several koftas reads 160F, about 12 minutes on grill, 7 minutes under broiler. Meanwhile, grill or broil pita breads, turning once, until crisp, about 4 minutes; cut into quarters. Combine yogurt with remaining mint and minced parsley. Serve koftas with pita quarters and yogurt.
In 10" skillet over medium heat, cook bacon until crisp. Remove to paper towel to drain. Reserve drippings in pan. Crumble bacon and set aside. Over medium heat, in hot drippings, cook chicken 10 minutes or until browned on all sides. Spoon off at. Add soup, garlic and basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes. Add onion and cook covred 15 minutes more, stirring occasionally. Serve over rice; sprinkle with bacon.
Slice up banana into 1-2 inch slices. Set aside. Microwave the chocolate until it is almost melted. Add the peanut butter and continue heating until smooth. Mix well. Serve with bananas. Use either toothpicks or fingers to dip the banana segments into the sauce.
Rinse bones and meat and add water, salt and peppercorns to large stockpot. Bring to boil, skimming frequently to remove foam. Reduce heat and simmer, uncovered, until meat is tender, about 1-1/2 to 2 hours. Remove bones and meat from stock. Discard bones; chop meat and reserve. Strain stock through dampened kitchen cloth into large saucepan. Add beets, potatoes, carrots, onion and celery. Bring to boil, reduce heat and simmer, covered, for 20 to 30 minutes. Add cabbage, garlic and tomatoes. Simmer 20 minutes longer, or until all vegetables are tender. Add meat and lemon juice; taste and add more lemon juice, salt and pepper if necessary. Heat through. By all means, serve the soup now with a sprinkle of dill and a dollop of sour cream in each bowl. Or, refrigerate soup overnight and reheat for a fuller flavor.
Heat oil but do not burn. Mix all ingredients well. Drop by large spoonfuls into hot oil. Fry until golden. Drain well.
You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning. Cut each breast leangthwise into 3 strips. Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl. Add chicken to remaining mixture and toss to coat evenly. Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance). Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals. Thread 2-3 chicken strips onto each skewer. Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes. Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.
cook the noodles according to pkg directions in seperate pot. *drain and add at the end of recipie. in slow cooker mix envelope of beefy onion with the cream of mushroom soup. Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions. cover and cook 3-3 1/2 hours on high or 6-7 hours on low. In the last 30 minutes of cook time add into the mixture the cream cheese. In the last 10 minutes add the sour cream. Put the finished stroganoff over the noodles and ENJOY!
In a large bowl, mush the tofu up with your hands, till it's crumbly. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes. Add olive oil, stir with fork (olive oil is sticky). Add nutritional yeast and combine all ingredients well. Cover and refrigerate until ready to use.
Pre-heat oven to 350 degrees. Cook stuffing according to package directions, set aside. Wrap chicken breasts in plastic wrap one at a time and flatten with mallet until 1/2 inch thick. Season chicken breasts to taste. Place cooked stuffing on 1 breast and top with cheese. Top with remaining breast. Using skewers (or several toothpicks) secure breasts together making sure none of the stuffing will "cook out" during cooking. Slightly beat egg with milk in a large bowl. Dredge chicken in flour coating evenly and knocking off any loose flour. Dip chicken in egg mixture coating evenly. Roll in breadcrumbs Place on wire rack (to keep off flat surface) in roasting pan and bake for 1 1/4 to 1 1/2 hours.
Heat oven to 425. Place wings in a large deep roasting pan-no need to thaw. Bake at 425 about 1 hour or until cooked throughb and meat begins to pull away from the ends, stirring frequently. Remove pan to a wire rack. Using tongs, evenly divide wings between two 15x10x1-inch jelly-roll pans, shaking excess fat back into the roasting pan. Heat oven to broil. Stir together ingredients for Buffalo Sauce. Brush enough Buffalo Sauce on wings in one of the pans to coat. Broil about 7 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Buffalo Sauce. Broil 7 minutes longer. Let cool briefly in pan on a wire rack. Stir together ingredients for Maple BBQ Sauce. Brush enough Maple BBQ Sauce on wings in second pan to coat. Broil about 8 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Maple BBQ Sauce. Broil 8 minutes longer. Let cool briefly in pan on a wire rack. To serve, place wings on a platter. If desired, serve with scallions, celery and blue cheese dressing.
Get the biggest Vidalias you can find. Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole dish. Take out a little of the core and cut a bit X in the top of the onion. Place each onion on a large square of aluminum foil. Top with pat of butter, salt, pepper and Worcestershire sauce, to taste. Place in dish and bake at 400 degrees for 45 minutes to an hour, or until tender (check on these; you don't want it overcooked and too soft). Variation: Prepare onions as above, but instead of Worcestershire sauce, pour on about 2 Tablespoons of Kahlua before baking. It makes them nice and sweet. You can also put these on a gas grill or nestle them right down into the charcoal (use heavy-duty aluminum foil).
Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve. Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved. Add sour cream. Refrigerate for 30-40 minutes. Add remaining ingredients. Pour into 1-1/2 quart mold or smaller individual molds. Refrigerate about 4 hours, or until firm.
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, chive and garlic. Saute for 3 minutes. Spoon grits into a serving bowl and top with shrimp mixture serve immediately.
FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl. CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble. ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.
Combine all ingredients in one bowl. Mix until it's the correct consistency using hand or bowl mixer. Add water one tablespoon at a time if the consistency is too dry. Store in a sealed container in refrigerator for up to two days.
Mix ALL ingredients well. Place in sprayed loaf pan. Bake at 350* for 1-1/2 hours, or until done. Tent with foil if necessary to prevent overbrowning.
Preheat oven to 160c. Grease and flour a deep 20cm round cake tin (or 24-36 cup cake tins), set aside. Combine butter, chocolate, sugar, water, liqueur and coffee in a medium saucepan, stir over low heat until chocolate melts. Transfer to a large bowl. Sift in the flours and cocoa powder. Stir in the eggs, one at a time. Pour into pan, bake at 160c for 1 1/2 hours. Stand for 30 minutes and transfer onto wire racks until cooled.
Heat the oil in a frying pan or on a flat grill until very hot and stir-fry the seafood for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir-fry for 2 minutes. Add remaining ingredients and seasonings, and stir-fry for 1 minute.
Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour. Grill, covered with grill lid, over medium-high heat (350-400 degrees) about 10 minutes on each side or until desired degree of doneness.
Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden. Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic. Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes. Add the broccoli and simmer for 5 mins or until the broccoli is tender. Set aside to cool slightly. Place the mixture into a blender along with the parsley and basil and blend until smooth. Transfer the soup to a clean saucepan and stir over med-low heat until heated through. Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.
Place sausage in a 3 1/2 or 4-quart slow cooker. In a small bowl stir together the barbecue sauce, orange juice, and mustard. Pour sauce mixture over sausage in cooker; stir to coat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve with decorative toothpicks.
Grill kippers 6-7 mins either side. When cool skin& and remove bones. Put in liquidiser with softened butter. Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix. Transfer to small ramekins and cover with a thin layer of clarified butter. Chill till ready to use or freeze to use later. Serve with toast or crackers.
Place the chicken pieces in a large bowl, pour the teriyaki sauce over the chicken, and toss to coat well. Marinate for 2 hours at room temperature or overnight in the refrigerator. Remove the chicken from the marinade and drain on paper towels, blotting any excess moisture. Dust the chicken pieces lightly with the cornstarch; do not coat them. Salt and pepper the chicken pieces. Heat the oil in a large nonstick skillet over medium heat until hot, but not smoking. Reduce the heat slightly and add as many chicken pieces as will fit without crowding. Fry 6 to 7 minutes per side until golden brown and cooked through. Repeat with the remaining chicken. Serve hot.
Preheat oven to 350°. Prepare 13 x 9 pan by spraying with Pam and either sprinkle with flour or cover with parchment paper, and spray paper with Pam. Make cake batter according to package directions using water. oil & eggs. Pour batter into 13 x 9 prepared pan leaving about 1-1/2 cups of batter in mixer bowl. Add instant coffee powder to mixer and blend until coffee dissolves. Drop dollops of coffee flavored batter on top of batter in pan and marbelize using a butter knife. Bake at 350° for 35 to 40 minutes, testing for doneness with a toothpick. (Stick toothpick in toward the center of cake and check for crumbs. If there are no crumbs on pick, cake is done.). Frosting: Put brown sugar, half and half, butter, corn syrup and a pinch of salt into a small saucepan and cook on medium heat until it comes to a boil. Lower heat and simmer for five minutes. Add vanilla and pour into mixer bowl and start mixing on slow speed. Add confectioners sugar and mix well until sugar is well combined and frosting has cooled down a bit. It will be thin. When cake has cooled, pour warm glaze over cake and enjoy!
Add all the dry ingredients to a large bowl, sift them together 3 times. Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract. Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake. Pour the batter into 2 greased and floured 9-inch cake pans. Bake at 350°F for 40 minutes. Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans. For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy. Coconut and chopped pecans will be sprinkled on top of icing.
Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep. Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally. Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals. Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.
Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well. In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts. Add the liquid ingredients to the dry, beating until smooth. Stir in the carrots, pineapple and walnuts. Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours. Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan. Once cool, you can ice with cream cheese frosting.
Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper for 30 minutes. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (This may, also, be pan grilled; cook through.). Heat the oil in a pan. Saute the onions until tender, about 3-5 minutes. Add the peppers; saute until the peppers are tender, about 3-5 minutes. Season with salt and pepper. Remove from heat and mix in the cilantro. Top warmed tortilla with chicken, pepper & onion mixture and any topping desired.
In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors. Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside. In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour. In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes. Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble. Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve. Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes). When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.
Preheat oven to 375 fahrenheit. Separate meat into four equal portions. Place each portion onto a separate sheet of aluminum foil. Sprinkle seasoning onto meat. Add salt and pepper. Place 2 cups of vegetables on top of each portion of meat. Add a tablespoon of butter onto each portion. Fold the aluminum around each portion to create a bag. Place each bag in a baking dish. Bake until done, about 45 minutes. Serve hot.
Pierce beef with fork. Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning. Add meat and marinate steak or lamb chops for at least one hour. Grill or Broil them. Grill - Grill on both sides until desired doneness. Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked. Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them. Peel and slice the onion into rings. Wash and slice the tomato and mushrooms. Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan. Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes. Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers. Sprinkle with the salt, pepper, and herbs. Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole. Cover the casserole with a thick layer of the sliced potatoes. Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.
Cream together butter and sugar with a hand mixer. Add eggs one at a time beating well. Add vanilla and bananas and mix. Add all remaining ingredients except for the last 3 for the topping. Mix well. In a separate bowl, mix cinnamon and brown sugar together. Pour half of the batter into a greased bundt pan. Top with half of the cinnamon sugar mix and half of the chocolate chips. Pour remaining half of the batter into the bundt pan and top with the remaining half of the cinnamon sugar mix and the remaining chocolate chips. Bake at 350 degrees for 1 hour 15 minutes or until a skewer comes out clean. Enjoy!
Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl. Toss well to coat and set aside. Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside. Heat nonstick skillet (large) over med-high heat until a drop of water sizzles. Add 2 tsp oil, then add beef. Stir-fry until cooked through. Transfer to a plate. Add remaining 2 tsp oil, then add the ginger. Stir-fry until fragrant. Add the green beans, bell pepper, and carrot. Stirfry until crisp-tender. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the beef and cook until hot. 5 Points for 1 cup.
Heat stock to boiling in a medium pot; add potatoes. Reduce to a Simmer until potatoes are soft, about 20 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. If you can't find fresh peas, frozen works just fine. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables slowly. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.