HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Stuffing: Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 Tbsp salt and 1 tsp pepper. Mix until all ingredients are very well combined )your hands work well for this); then vigorously knead mixture for 3-5 minutes. Spread the veal skin-side down flat on work surface; using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter. Cover with plastic wrap or a towel. With the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness. Remove cover and sprinkle veal liberally with salt and pepper. Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides. Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them. Bring one long side of the veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well.Tie up with string. tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise. Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it. Pour in 1 1/2 cup chicken stock and roast for 2 hours basting occasionally with the pan juices. When meat is golden brown carefully transfer it to a serving platter; remove & discard cords. Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan. Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir 1/2 cup sour cream into sauce 1 Tbsp at a time. Season to taste. Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbsp sauce and serve remaining sauce separately.
Spray 10-inch nonstick skillet with cooking spray. Heat over medium high heat. Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork. Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork. Serve with additional soy sauce if desired. Please note: my recipes are for people who have choosen a healty life-style.
Mix oats and boiling water; let stand 20 minutes. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients. Bake at 350 degrees for 35 minutes. Boil 7 minutes. Add 1/2 cup coconut and 1/2 cup nuts.
In a pot with a cover, bring 1 1/2 cups of water to a boil. Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes. Turn off the burner, and let the rice steam in the covered pot for 5 minutes. Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool. Cut mango, cucumber, and celery into small squares. Grate carrot. Stir the vegetables into the cooled rice. In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice. Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Preheat oven to 350 degrees F. Butter a 3-quart casserole dish or 12"x8" baking pan. Arrange sweet potatoes in prepared dish and pour apples over them. Sprinkle brown sugar, salt, and marshmallows over apples. Top with cinnamon and dot with butter. Cover with foil and bake at 350 degrees F for 35-40 minutes.
In greased 2 quart casserole dish, layer all ingredients, starting with meat and ending with tomatoes; season each layer with salt and pepper. Bake at 350~ for 2 hours. Garnish with green pepper slices.
FILLING: Peel, core and slice apples to a mixing bowl. Sprinkle with sugar and lemon juice and toss gently to coat. Arrange apples in a 8" x 8" oven proof baking dish to cover bottom of dish evenly; set aside. TOPPING: Preheat oven to 350 degrees F. In a mixing bowl, combine flour, brown sugar, allspice, cinnamon and lemon rind. Using a pastry blender, cut in margarine or butter and blend until mixture is crumbly. Stir in pecans and mix well. Sprinkle topping evenly over apples. Bake in preheated 350 F oven for 40 to 45 minutes or until apples are tender and topping is golden brown. Remove from oven and let stand for 10 minutes before using. Serve with ice cream or whipped cream.
Preheat oven to 375-400°. Cook noodles, slightly undercooked. In a separate pan, saute onions and garlic in olive oil; add sausage and brown. After brown, add tomatoes and spices, and pepper to taste. Simmer for roughly 5 minutes. Drain noodles and pour into 2-3 quart casserole dish. Pour tomato/sausage mixture into dish and toss. Add cheddar cheese and blend. Sprinkle breadcrumbs and parmesan cheese to cover top of casserole. Sprinkle roughly 2 Tbsp. olive oil over casserole. Bake for 20-25 minutes, or until top is brown and casserole is heated.
Heat oil over medium heat then add mushrooms, onion, & garlic, saute till tender. Pour in the broth & spices the simmer for 3 minutes. Remove from the heat & stir in the couscous. Let stand, covered, for 10 minutes then fluff with a fork. Serve alone or as a side dish.
Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.). Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time. Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed. Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
Combine the flour, baking soda and salt. In a large bowl, cream the butter and sugar. Beat in the egg. Gradually blend in the dry ingredients. Divide the dough in half. Form each half into a log 1 1/2-inches in diameter. Wrap in waxed paper and chill for 4 hours. Preheat oven to 400 degrees. Lightly grease 2 baking sheets. Cut the logs into 1/4-inch thick slices and place 1-inch apart on the prepared baking sheets. Bake for 8 to 10 minutes; until lightly colored. Transfer to wire racks to cool.
Combine all ingredients in a bowl. Using sparingly as this batch will do number of dishes. Dip chicken pieces in beaten eggs. Next, toss chicken pieces in bread crumbs (seasoned or unseasoned). Finally, toss chicken pieces in Seasoned Flour recipe. Pre-heat oven to 350 deg. Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent. Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side. Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc. For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes. Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven). Chicken should be nicely browned, crispy and moist.
Preheat the oven to 180 degrees, fan-bake/force. In a medium bowl, beat the egg, essence, butter, brown sugar, and rice malt syrup until combined. Mix in with a wooden spoon the bicarbonate of soda, flour and protein powder until a thick dough has formed. Carefully fold the raspberries into the dough. On a small tray with baking paper place the dough in slightly flattened balls. Cook in the oven for 15 minutes or until golden brown on top.
In a large bowl, mix the "beef", onion, nutritional yeast, garlic, Worcestershire sauce, and spices until combined. With your hands, create 8 mini patties. In a skillet, heat butter or oil over medium high heat. Place patties in skillet (you might need to do batches, depending on the size of your skillet) and heat on each side for about 4 minutes per side. Assemble patties and your favorite toppings on slider buns. Enjoy!
Heat oven to 350*. Generously grease and flour bottom only of 13x9 pan. In large bowl, combine all cake ingredients except walnuts, beat at low speed until just moistened. Beat 3 minutes at medium speed. Stir in walnuts or pecans. see Note* below. Bake at 350* for 40-45 minutes or until top springs back when touched lightly in center. Cool one hour or until completely cooled. In medium saucepan, melt margarine or butter.I do this until slightly browned,,do not burn.over low heat, for 25 minutes, stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla. Mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake. NOTE*.whenever I use nuts, pecans or walnuts, ext, I usually chop according to recipe and either toast in oven or place in dry skillet over low heat and "cook" just until fragrant.being careful not to burn.I think it helps bring out the nutty flavor by helping to release the nut oils. To make cupcakes, fill 24-30 paper lined muffin cups, 2/3 full with batter. Bake at 350* for 20-25 minutes. Frost with caramel frosting.
Slice or tear radicchio & romaine lettuce into bite-sized pieces. Soak radicchio in cold water 10 to 15 minutes; drain and pat dry. In large bowl, combine lettuce & remaining salad ingredients. In a small bowl, whisk dressing ingredients until smooth. Pour over salad & toss.
In a large pot or casserole, sautee garlic and onion, add the pork cubes and brown on all sides. Brown in batches if necessary. Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar, garlic, oregano, salt & pepper,sugar & bay leaf. Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Keep adding liquids (water, stock or pineapple juice) if necessary. Add in soybean paste and ground nuts and cook until sauce thickens. Serve hot.
Preheat the oven to 325. Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form. Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest. Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes. Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden. Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer. Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.
Heat water and dissolve sugar. Let cool. Mix yolk into sugar water. Slowly add flour into the mixture. Blend in oil and extract. In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar. Fold batter from above into egg whites. Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!). Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean). Turn cake upside down and let cool.
For the grits, bring the water and heavy cream to a boil in a medium pot. Whisk in the grits, salt, and pepper. Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently. For the shrimp, heat the oil and garlic in a large sauce pan. Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened. Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly. Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels. Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.). Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Pour worcestershire sauce over steak tips in a bowl. Turn steak pieces in marinade to cover all sides. Cook immediately, or if you have time, cover the bowl and refrigerate for up to 8 hours. When ready to cook, start grill. Grill for 4 min per side until done.
Place all ingredients except oil in a food processor or blender. Process until combined. With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified. Taste for seasoning (and more cilantro or cayenne if needed). Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.
In large pot combine apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon, and nutmeg; return to rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Process for 10 min in boiling water bath.
Place the pork and marinade in a large resealable plastic bag, refrigerate and marinate for 4 to 6 hours or overnight. Bring the meat to room temperature. Preheat grill to medium-high and cook pork, turning occasionally, until inside temperature reaches 145 degrees. Remove pork, cover with foil and let rest until temperature rises to 150 degrees. Slice pork, serve with warm sauce drizzled on top; garnish with chopped cilantro and fresh raspberries.
Rinse beans in hot water until they are white. Place beans in stockpot, add water and bring to a boil. Reduce heat and simmer for 3 hours. Heat butter in small skillet over medium heat. Add onion to butter and saute until lightly brown, then add to pot of beans. Remove 2 cups bean mixture, puree in blender, then return to stockpot. Add ham to soup. Just before serving, add salt and pepper to taste, then garnish with parsley.
Preheat oven to 350 degrees. In small skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Cook onion and garlic in bacon drippings until crisp tender, about 4 minutes. In 9x13 glass baking dish, combine sausage, sauerkraut, tomato sauce and honey and mix well (you might want to spray dish with cooking spray to keep from sticking). Add cooked onion and garlic (including drippings) and stir. Sprinkle chicken breasts with salt and pepper and place on top of sauerkraut mixture. Sprinkle everything with the bacon. Cover with foil and bake for 55-65 minutes or until chicken is thoroughly cooked.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate. To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried), stirring until the sugar crystals are dissolved. Chill in a bowl until this reaches a soft jelly-like consistency. Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one) until it becomes light and frothy. Fold this into the jello mixture along with the liqueur. Pour into the pie shell, and sprinkle with reserved crumbs, if available. Chill for one to two hours before serving. This lets the pie set and you'll be able to cut it into slices.
Pierce skin of potatoes. Microwave on High for 10 - 12 minutes till soft, turn them over halfway. Halve potatoes lengthways. Scoop 1/3 of flesh out and place in mixing bowl. Place potato skins on baking sheet. Chop bacon into chunky pieces and fry in oil till cooked. Add to bowl and combine with remaining ingredients. Season to taste. Spoon this mixture back into potato skins. Grill till heated through and golden.
Preheat oven to 350°F (175°C). In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet. Bake at 350°F (175°C) for about 20 minutes. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs. Bake uncovered at 350°F (175°C) for another 40 minutes. Sprinkle with parsley with parsley before serving.
Boil the sugar in the water until it is completely dissolved. Add the concentrates, stirring until mixed after each one. Stir in the pineapple juice. Chill for 2 hours, or overnight. When ready to serve, add the ginger ale.
Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans in a saucepan and add the water. Bring to a boil, reduce the heat to medium low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 1/2 hours. Remove from the heat and set aside. In a large saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and saute until the onions are lightly browned, about 10 minutes. Add the garlic and saute for 1 to 2 minutes longer. Add the beans and their liquid and the stock or water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the beans start to break apart, 20 to 30 minutes. Remove the beans from the heat and let cool slightly. For the salsa: In a bowl, stir together the tomatoes, onion, cilantro, lime juice and salt and pepper to taste. Cover and refrigerate until you are ready to serve. Working in batches, transfer the bean mixture to a blender and puree until smooth. Transfer the puree to a clean saucepan and reheat over reheat over low heat, stirring frequently, until hot. (If not serving immediately, keep warm over very low heat, stirring often). Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of crema or sour cream.
Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and process again to combine.
Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream. Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
You can use puff pastry shells or muffins. To Serve: Place margarine in bowl (medium). Microwave at High 30 seconds, blend in flour, salt, and pepper. Gradually stir in halfand half, water and instant bouillon. Micro Medium High until thick, 4 to 6 minutes, stirring once. Stir in chicken, mushrooms and pimientos. Micro at Medium High 5 to 8 minutes, stirring once. Serve over muffins or pastry shells.
Wash a 4 to 5 pound chicken; twist wing tips and fasten so wings are akimbo and flat against back of chicken. Or if wings tips are cut off, skewer or tie chicken. Pat dry and rub about 1/2 teaspoon salt in body cavity. Dice the bacon and fry until crisp and brown in a Dutch oven or heavy, deep frying pan. Brown the chicken in the hot drippings, turning to brown sides, breast, and back. Brown giblets, if desired, or save for another use. Sprinkle with another 1/2 teaspoon salt while browning. Remove chicken from pan. Clean and slice leeks very thin, using just a small portion of the green tops. Add to bacon bits along with diced carrots. Cook until lightly browned; stir in flour and brown lightly. Add coarsely chopped cabbage, remaining 1/2 to 1 teaspoon salt, and pepper. (Amount of salt will depend on saltiness of stock.) Stir to mix thoroughly and when cabbage is slightly wilted, add chicken stock. Cook, stirring frequently, until simmering. Add chopped parsley; crush fines herbes and stir into vegetables. When stew is simmering gently, arrange chicken on top. Cover and simmer very slowly until chicken is tender, 1 to 2 hours depending on its tenderness. (A very old stewing chicken may take even longer.) Turn chicken several times and spoon sauce over it occasionally. To serve, cut slices from breast and cut legs, thighs, and wings into pieces. Arrange chicken pieces on beds of vegetables. Serve with potato cakes and spoon the broth over vegetables, chicken, and potato cakes. Makes 4 servings, perhaps with some leftovers. Soups and Stews The World Over.
Preheat oven to 200 F. Line baking sheet with parchment paper. Lightly oil parchment paper. Cut plum tomatoes in half lengthwise and remove seeds. Arrange tomatoes, cut side up, sprinkle lightly with salt, sugar, dried oregano, dried basil and garlic powder. Place tomatoes cut side DOWN on oiled parchment paper. Bake in oven for 2 hours. Remove from oven and turn tomatoes so that the cut side is UP. Bake for additional 2-6 hours (depending on how dried you want the tomatoes). Remove from oven and cool completely. To store, transfer tomatoes to jar and cover with olive oil.