HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Lightly season the pounded chops with salt, pepper and thyme. Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess. Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side. Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce. Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO. Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through. Add 1/2 cup of stock and let cook for another minute. Add the remaining butter in small pieces, toss the sauce to combine. Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved. Simmer for 3-5 minutes to cook out starch flavor. Pour pan sauce over the chops. Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).
Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill. Remove from the heat and stir in the miso. Season to taste with salt and pepper. In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper. In a deep frier or deep pot, heat the oil to 350°F. Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown. Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping.
in plastic ziplock bag toss chicken with flour to coat. discard remaining flour. in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan. meanwhile, drain and thinly slice red peppers, set aside. add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes. stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes. sprinkle with parsley and serve.
Season meat with salt and pepper and lightly dust with flour. In a deep fry pan fry bacon until just done but not crispy. Remove bacon from grease and brown meat pieces in grease. Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients. Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.
Preheat ove to 350 degrees F. Grease 2 baking sheets. Drain blueberries; set aside. Combine muffin mix, flour, butter and eggs just until combined in large bowl. Fold in 1-1/2 cups morsels and drained blueberries with floured hands. Shape half of the dough into a 12inch long roll (dough may be sticky). Place on a prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough. Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean. Cool on baking sheets on wire rack for 1 hour. Cut each roll diagonally into 3/4 inch slices with serrared knife. Place slices, cut sides down on ungreased baking sheets. Bake for 10 minutes. Turn slices over and bake 6-8 minute more or until light brown, (do not overbake). Transfer to wire racks and let cool. Place remaining morsels in small heavy-duty plastic bag. Microwave on High (100%) power for 20 seconds, knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle biscotti. Let stand until drizzle is set. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.
Preheat to 400°F Spray 12 muffin tins with nonstick spray. Mix the flour and baking powder in a bowl. Coarsely chop the dates. In another bowl, combine the water, egg, oil, sugar, instant coffee, salt, and chopped dates. Mix the date mixture in with the dry ingredients. Spoon the batter evenly into the muffin tins. Bake for 15 minutes.
This is a Bread Machine Recipe: Put ingredients into Bread Pan in the order appropriate for your machine. Bake on whole wheat cycle (if available), light setting.
Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest. Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature. To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour. Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour). Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla. Bake on preheated waffle iron as per manufacturer's recommendations. Please note: the preparation time does not include the time need to proof the starter.
Before starting, leave the pork at room temperature for about 20 minutes. Put the pork in a pan then pour water just enough to cover the pork. Bring it to a boil then keep boiling for about 5 minutes then drain and discard the liquid. Pour 5 cups of water in a pot then add 1/3 cup of awamori. Add the pork then bring it to a boil. Once it boils, reduce the heat to low then simmer for at least an hour or until the pork becomes tender. Remove the pork and reserve the broth which will be used later. Slice the pork into several large pieces. Place the pork slices in a pot then add 1/2 cup of the reserved pork broth, 3 tablespoons of brown sugar, and 3 tablespoons of soysauce. Cook for 20 minutes using medium-low heat. Turn off the heat then set aside the pork. In a pot, pour 2 cups of the reserved pork broth then add 2 cups of dashi stock. Bring it to a boil then add 1 tablespoon of soy sauce and adjust taste with salt. This will be the soup for the soba. Cook the soba noodles according to the package's instruction. Drain the soba noodles then transfer it to a large serving bowl. Pour the soup then add a piece of fishcake and a slice or two of the braised pork. Add some red pickled ginger and chopped green onions as toppings. Serve while hot.
Cook pappardelle until al dente. Drain and reserve. Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again. Add mustard, cream and the pasta, and simmer for couple of minutes. Season. Add the egg yolks, spinach, parmesan and parsley and mix. Serve immediately.
Combine flour, salt and pepper in a shallow bowl; dredge pork chops. Heat oil in a large skillet; cook pork loin slices for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13 x 9 x 2 pan. Combine soup, broth, ginger and 4 ounces sour cream; pour over pork. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top pork with remaining onions. Return to the oven; uncovered, for 10 minutes.
Boil all ingredients (including hot dogs) together. Put in jar and refrigerate overnight. Store in refrigerator. Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats. Also suitable for pickled eggs. Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.
Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side. Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Pour ingredients into a small mixing bowl and mix well. Use as brown sugar in your favorite baked recipes where brown sugar is required. Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).
In a tea cup or mug measure 1oz amaretto and 1/2 oz grand mariner. Fill mug with 3/4 cup steeped black currant herbal tea.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until onion is soft. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano. Season with salt and pepper, if desired. Reduce heat, cover and simmer 30 minutes. Serve sauce over spaghetti.
Blend milk, syrup and cream of coconut. Add ice cream and blend until smooth (about 30 seconds). Pour into a glass and top with whipped cream. Sprinkle with chopped pecans.
Mix garlic salt, thyme, curry and pepper. Sprinkle in cavity of each hen. Truss hens. Heat butter, lemon and paprika to make basting sauce. Put hens in shallow baking pan and baste. Place in hot 450°F oven for 1/2 hour. Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour). Baste occasionally while cooking.
In a food processor, mix all ingredients until desired texture. Add salt and pepper. Serve with crackers or bread.
Clean peppers and boil for 5 minutes. Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat. Fill Peppers and put 1 tablespoon sauce on top of each. Bake uncovered 40 minutes at 350°F. Then put 1 tablespoon sauce on top and bake for 5 minutes more. Served with mashed potatoes or rice. Put the extra sauce on the table.
Preheat oven to 400°. Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes. Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.
Add to your bread machine according to manufacturers directions. I mix the flours and the gluten and caraway seeds before adding.
Drain minced clams, add mayo -- enough to just bind the clams together. Add a pinch of garlic salt and blend. Spread mixture onto crackers. Slice the cheese in semi thin slices (cracker barrel cheese is the perfect square size of triscuits). Place cheese slice onto each. Place under broiler for just a minute or two until cheese melts.
Peel and devein the prawns, leaving the tails intact. Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then lengthways into fine shreds. Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds. Cut the ginger into fine shreds. Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok. Add the remaining oil and stir-fry the leeks, chilli and ginger over high heat for 40 seconds, then push to one side of the wok. Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through. Add the soy sauce and mirin to the pan. Mix the chicken broth and cornstarch and pour inches. Cook on high heat, stirring, until thickened. Serve immediately.
Mix yogurt and cacao. Add vanilla, baking powder and salt. Stir inn rice flour. Spread the batter into prepared pan (3' x 5'). Bake at 350° for about 25 minutes.
Combine coffee or espresso and Bailey's Mint Irish Cream. Add Vodka. Top with whipped cream and serve.
Wash, de-skin and clean the chicken breasts. Pat dry with an absorbent kitchen towel. Wash and finely chop the fresh herbs. Wash lettuce and tear them into bite-sized pieces. Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp. of the chopped fresh herbs. Refrigerate for half an hour. Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing. Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy. Allow it to cool. Cut into one-inch sized pieces. Add olives, lettuce leaves and the dressing. Toss lightly. Serve immediately.
Cut carrots diagonally into 1/4 inch thick slices. Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels. Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes. Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes. Stir in carrots, remaining 1/4 teaspoon salt and pepper.
Combine the ground nuts, butter and sugar. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake at 350°F for 10 to 12 minutes. Cool and fill, as desired.
heat medium shillet on medium high heat. add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes. While potatoes are cooking, add eggs and milk in small bowl and beat well. add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking. drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked. top with cheese and serve.
Mix all ingredients together and keep in an airtight container. Use 3 tablespoons of mix per each cup of hot milk.
MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners. Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds. Increase mixer speed to medium; beat 2 minutes more. Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely. With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top. Use the knife to slip out the cake scraps; trim the pointed ends. Spoon the jelly into a large zip-lock bag; snip 1 corner. Pipe the jelly into each cupcake hole; replace cut out centers. MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth. Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp. Spread each cupcake with frosting; garnish as desired.
Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400°F. Grease 24 muffin cups, or line with paper baking cups. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.
Brown ground beef. drain. Add chopped onion, cumin, salt, pepper, garlic powder, rotel, black beans, and cheese whiz. Stir until combined. simmer on low for 30 minute. While simmering boil water for rice. Cook rice until tender. When finished top rice with beef and bean mixture.
Add the pineapple juice, ginger ale, and bourbon to a bowl (I use tupperware bowl with a cover); stir well, cover and freeze until firm. Break the frozen mixture into chunks. Scoop frozen mixture into tall glasses, filling one-third to one-half full. Add in Sprite and stir to make slushy.
Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit. Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer. Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. Season the rabbit with salt and pepper and dust with the flour. Add the rabbit and sear until golden brown on all sides, about 10 minutes. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. Remove and discard the parchment paper and bake 10 minutes more. Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. Serve.
Place the pork chops in a 3-1/2 to 4-quart crock pot. In a small bowl, combine apple butter, tapioca, and sage. Pour the sauce over the chops. Place the apples on top of chops and sauce. Cover and cook on low heat for 6 to 7 hours or on high for 3-1/2 hours. Serve over hot couscous.
Heat the oil in a large frypan. Add the thinly sliced onion and capsicum- cook about 10 minutes or until the vegetables are soft. Add the vinegar, sugar and water. Cook stirring occassionally, about 15 minutes or until the mixture thickens slightly.
Fill a casserole or oven proof dish with baked beans. Slightly crumble corn chips and lay on top. Cover with cheese. This can either be cooked in the microwave for a few minutes or place in oven till the beans are hot and cheese is melted. SO EASY & QUICK!
Place the celery, garlic, onion and red pepper in TM bowl. mix 10 seconds/speed 4. Cook 2 minutes/varoma temperature/speed 2. Add the oregano, salt and tomatoes to the TM bowl. Blend for 15 seconds/speed 4. Cook 25 minutes/90 degrees/speed 1.
Heat greased grill to medium-high heat. Mix yogurt, sugar and cinnamon. Brush cut sides of peaches with honey. Grill 6 to 8 minutes or until softened, turning occasionally. Serve topped with yogurt-cinnamon mixture.
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.
Salt and pepper tilapia to taste, then dredge in flour. Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side. Remove fish from pan. Lower heat and saute onion and garlic in same pan just until soft. Add tomatoes to blender with onions, garlic, basil and white wine. Add tomato sauce to frypan and add a little salt and pepper to taste. Return fish to sauce and simmer for 10 more minutes. Meanwhile, cook linguine in salted water for 5 to 7 minutes. Remove fish to serving dishes. Drain pasta and add to sauce in frypan. Turn to coat several times with tongs. Serve linguine alongside tilapia.
peel and seed papaya, cut into cubes. place papaya in a large glass bowl. add sliced kiwis and bananas and mix well. squeeze orange and lemon together, stir into fruit mix. let stand at room temperature an hour or two, then refrigerate overnight for best results.
Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm. Add shallots to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper. Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
Pre-heat oven to 350°F. Line muffin tins or cupcake tins with paper cupcake liners. With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping. Add remaining ingredients to flour mixture and stir until just mixed. Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops. Bake 20-25 minutes. Cool on wire rack. To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.
spread cream cheese on bread sprinkle on chili sauce put crushed chips on some say broil it a minute they were making it in office so maybe just roll up or microwave it a second.
In the bottom of a tall glass, muddle the basil, lemon, lime, grated ginger, 5-spice powder, and honey. Fill glass with ice cubes; pour in wine. Garnish with fresh or dried chives and fresh basil sprig. Enjoy with a pretty colored straw.
Brown dried beef in butter. Cook and drain noodles. Combine all ingredients; mix. Pour into casserole dish. Bake at 350 dregrees for 25 minutes.
Spray a 9"x13" baking pan or larger with olive oil spray. Beat egg slightly. Add parsley to egg and a pinch of salt, pepper (and a sprinkle of garlic and onion powder). Season the flour with salt and pepper, onion and garlic powder. Roll the chicken in the egg, then in the seasoned flour, turning well to coat. Make sure all the flour is wet. Then roll back in egg mixture then roll in Panko bread crumbs. Spray chicken well all over with the olive oil spray. Bake, in a preheated 350°F oven, for about 1 hour or until chicken is tender, golden, and cooked through.
Cream butter, sugars and peanut butter. Add vanilla and eggs, beat until fluffy. Stir in soda and salt. Mix in flour until a stiff dough forms. Shape into walnut-sized balls. Place on lightly greased cookie sheets. Press with a fork to flatten. (Criss-cross) Bake at 375 degrees for 10 to 12 minutes or until light golden brown.
Place the mango, banana, lime juice, sugar syrup (see note) and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with mango slices. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.