HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°F. Grind the pork shoulder in a meat grinder (Either use a tabletop meat grinder or a KitchenAid mixer with the meat grinder attachment. Set aside. Finely mince the ham with the garlic in a food processor. Dump the ground pork shoulder, minced ham / garlic mixture and the Tender Quick into a large bowl and mix by hand until fully combined. Pack the meat mixture into a bread pan and cover with foil. Place the bread pan into a large baking dish filled 3/4 full with water. (Basically, a 'hot water bath'). Place the baking dish in the oven and bake for three hours (the internal temperature of the SPAM loaf should reach 155* F). Remove from the oven and uncover the bread pan (there will be a lot of grease, but do not worry.). Pour off all of the fat into a jar or can to dispose of later. *Note: This is a very important step, so DO NOT skip it. If you do, your loaf will be covered in a thick coat of gelatine. Cover the bread pan loosely with foil and place a heavy weight on top of the foil. (You can use cold bricks wrapped in foil and put them in another bread pan and put that bread pan on the SPAM loaf). Place the weighed down SPAM loaf into the refrigerator and keep it there overnight. In the morning, your SPAM will be ready to use however you choose to use it. *Note: This homemade SPAM is not canned and does not contain preservatives, so it will not last forever. Keep it as long as you would keep ham.
Preheat oven to 375 degrees. In large mixing bowl, pour milk over bread slice and mash. Add remaining ingredients and mix very well. Place in large pan, double lined with foil. Spread glaze on top of loaf. Bake for 60 minutes or until desired browness. Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat. Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, stirring constantly. Remove from heat and whisk in milk and spices. Return pan to heat and simmer until thickened. You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy. Add sliced mushrooms, if desired (canned or sauteed). Serve with mashed potatoes.
Soak pecans in bourbon 3 hours or overnight, stirring occasionally. In a large mixer bowl, beat margarine, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk, then pecan mixture and confectioners sugar until well blended. Shape into 1 inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each into warm candy coating; let excess coating drip off. Place on wax paper lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
Combine all ingredients together in a small casserole dish. Preheat over to 350. Cook for 25-30 minutes.
Peel carrots. Cut into strips 3 inches long and 1/2 inch wide. In a large bowl combine carrots, olive oil and herbs. In a baking pan, spread carrots in a single layer. Roast, uncovered, in a 475* oven for 10 minutes, or until just tender. Sprinkle with salt.
Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan. Combine (sift) flour and baking powder. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt. Whisk flour mixture into sugar/pumpkin mixture until just combined. Stir in raisins. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well. Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
Slice cucumber and green olives up. Spread a little bit of hummus on each cracker. Top with cucumber and green olives. Multiply ingredients for more people as an appetizer.
This is how the original was posted! Cream all ingredients together for meringue shell and fill with filling. Bake at 400 for 10 min until set. Serve cooled. THIS is how I believe it should read: Preheat oven to 375'F. Prepare 3 9" circles of baking paper on baking trays. Mix together the ground almonds & cornstarch. Beat egg whites and cream of tartar to soft peak stage with an electric mixer. Very slowly add the sugar while continuing to beat until stiff. Fold in the cornstarch & almond mix. Spread evenly on the three circles and bake for 20mins until golden brown. Cool and when ready to assemble remove from paper. For Filling: Stir together the egg yolks, vanilla and coffee and let stand for 5mins. Add the cocoa and sugar and beat for about 4mins until fluffy. Beat in the butter 1Tbsp at a time until all added and beat until fluffy. Chill for about 30mins. Whip cream, sugar & vanilla together for topping and covering sides. To assemble: Place a circle of meringue on a flat plate. Spread over half of the butter cream. Place second circle on top and spread over remaining butter cream. Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge. You can also place an almond or a chocolate leaf on each rosette if liked.
Clean the kale, strip off the stalk and vein together. Chop roughly. Peel and cube the potatoes. Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes. Add the cubed potatoes and the oats. Prick the sausages, and place them on top of the mixture. Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes. Remove the sausages and bacon, and mash the potatoes and kale together. Season as required, with salt, pepper, and nutmeg. Replace the sausages and bacon, and serve with plenty of mustard.
Salt and pepper the steak to your liking, then dredge in the flour. Fry steak until brown and place in crock pot. Add water, soup, and gravy mix. Cover and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.
In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices. Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in a while to mix. Thirty minutes before serving, drain the fish and discard the liquid. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado. Mix gently; cover and chill until ready to serve.
In a small saute pan melt the margarine and saute a small onion until it's soft but not brown. If not using onion you will still need the butter. In a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. Bring to a simmer. Meanwhile, in a medium saucepan cook the rice as directed on package, Drain. Meanwhile, Separate large broccoli florets into bite size or smaller pieces. If using stalks, chop them in a food processor. Add the florets and the rice to the cheese mix and stir until well combined. Pour into a large pan, (10x14x2 cake pan would do) Put in oven at 350 degrees for 30 min or until golden brown. Substitutions:* substitute 1 t onion powder for 1 small onion** Substitute 2 T Splenda for 2 T sugar to make this diabetic friendly and doesn't change the taste what-so-ever.
Preheat oven to 175*F. Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce. Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes. Scoop out with a slotted spoon and drain on paper towels. Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken. Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix. Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess. Add the oil to the skillet and heat over medium heat. Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side. Transfer the chicken to the warmed dish in the oven and reserve the skillet. Peel, core and quarter the apple, then cut each quarter into 3 even slices. Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once. Remove from the heat and set aside. Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally. Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan. Boil over medium high heat until reduced by almost half, about 10 minutes. Add the cream and bacon, and gently stir in the apple slices. Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce. Taste the sauce for seasoning and adjust if necessary. Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.
Preheat oven to 350°F In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently. Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.
Cake -- Beat egg yolks, sugar and salt until thick and lemon-colored. Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff). Beat egg whites until foamy; add cream of tartar. Beat until egg whites are stiff but not dry. Fold egg whites gradually into egg yolk mixture. Spoon batter into buttered and floured 10" springform pan; Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean. Cool in pan 5 minutes on rack; remove springform sides. Invert cake on rack; remove springform bottom. Cool. Chocolate Cream -- Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons. Beat in chocolate and coffee; beat at medium speed until smooth. Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy. Assembly -- Cut cake horizontally into 3 layers. Spread about 1 cup of the chocolate cream between layers. Spread remaining cream on sides and top. Press chocolate sprinkles onto top and sides of cake.
FOR THE SAUCE: In a small saucepan, combine the juices, cherries & mustard, then bring to a boil & cook until liquid is reduced by half. Turn off the.heat, then cover the saucepan & leave it on the stove. FOR THE CHICKEN: Flatten chicken breasts to 1/2-inch thickness, then sprinkle with sale & pepper. Place flour in a large resealable plastic bag, then add chicken, a few pieces at a time & shake to coat, then set aside. Repeat until all chicken has been coated. In a large skillet over medium heat, cook chicken in butter & oil for 5 to 7 minutes on each side or until juices run clear. Serve chicken breasts topped with the sauce.
In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the creme fraiche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste. Refrigerate 1 hour before serving. This will keep, refrigerated, for one day.
Cook pasta according to package instruction, and drain. Add the rest of the ingredients, and allow to cool in the refrigerator for one hour. Stir, and serve.
Steam beans until JUST crisp-tender (do not over cook, the texture should be firm not soft). Rinse/plunge in ice water or very cold water; drain very well. In a bowl combine oil, mustard, wine vinegar, lemon juice, salt and pepper (adjusting all ingredients to taste). In a large bowl place the beans and chopped onions. Pour the vinaigrette over, and toss well to combine. Adjust salt and pepper to taste. Cover and chill for a minimum of 5 hours.
Heat oil in a saucepan over medium heat. Saute celery, onions, carrots, shallots and garlic until onions are translucent. Add vegetable stock and lentils. Cook uncovered until lentils are just tender but not too soft. Before serving, add mustard, vinegar, salt, and pepper.
Toast the cumin in a small skillet. Blend the rest of the sauce ingredients together with the cumin, and set aside. Place the ham, second meat, cheese, pickles on buns slathered inside with the mayonnaise. Pour the olive oil in a large skillet. Place the sandwiches in the skillet and brown them on both sides, mashing down on the tops to flatten the sandwiches. Serve with Mojo Sauce as a dipping sauce.
In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm. In a large bowl, whisk flour and eggs until smooth. Stir in the bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until golden brown, about 2 minutes on each side. Serve with sauce.
Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well. Put into to a medium saucepan and add water and butter. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
prepare stuffing by mixing spinach(half cooked and lightly squeezed out), carrot(grated) and spices. dough with some salt, the water in the dough until all the flour come together, and knead about 100 times in frequency for 2 cups of flour. roll to spinach paratha and cook in pan with some oil.
Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours. Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture. Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture. Pre-heat oven to 375°F. Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing. Place the 5-6 made up burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos. Top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted. Enjoy! TIP: Place the remaining cooled filling mixture in a gallon sized freezer bag and freeze for another meal. Then place remaining Tortillas and shredded cheese in separate freezer bags for freezing. To use thaw all three bags. Then follow steps 4-7.
*For a lighter-textured loaf, substitute 1 cup bread flour for 1 cup of whole wheat flour. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Heat 2 teaspoons the oil in a deep non-stick pan over high heat. Add a quarter of the steak and cook for 3 minutes or until browned. Remove to a plate and repeat this 3 times with the remaining steak and oil. Add the onion to the pan and cook for 2 minutes or until just tender. Add the curry paste and cook for 1 minute or until fragrant. Stir in the coconut milk and return the meat to the pan. Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender. Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated. Serve with rice.
In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat. Place beef, flour, salt and pepper in a large ziplock bag and shake to coat. Add coated beef to the stock pot and stir to brown beef. Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.
Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes. In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened. Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown. If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.
Preheat oven to 375°F. Puree the bananas in a blender or food processor. It should yield 4 cups. Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking. Pour the mix in a buttered 2-quart baking dish. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled. Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls. Top with a dollop of coconut cream and a little more brown sugar and serve.
Preheat oven to 350° and grease a 9x5 inch loaf pan. In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth. Stir in pumpkin, orange zest and orange juice. In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates. Pour all at once into batter in mixing bowl and stir by hand only to moisten. Pour into prepared loaf pan. Bake for 60 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
Day 1: Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours. Day 2: Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours. Day 3: Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours. Day 4: Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.
Cover bottom of a 13- x 9-inch aluminum foil-lined pan with crackers. Microwave butter and brown sugar in a microwave-safe glass bowl on HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally. Pour butter mixture over crackers. Bake at 325° for 15 minutes or until bubbly. Remove from oven, and sprinkle with chocolate morsels, spreading as they melt. Sprinkle with pecans. Cover and chill at least 2 hours. Cut toffee into 1-inch squares or break into pieces, and store in an airtight container in refrigerator.
Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat. Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion. Heat the remaining oil in the skillet. Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula. Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan. Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown. Meanwhile, poach 1 or 2 eggs for each person, until just cooked. Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes. Garnish with parsley and serve at once.
Always pour the butter shots first (because it's more dense). Carefully pour butter shots and then Tequila rose into a shot glass. Then enjoy!
Add cottage cheese to a blender or food processor and process till smooth. Add cream cheese, sugar and vanilla - combine until smooth. Pour into a bowl and add chopped strawberries. Fill you crepes with about 2T-4T of the filling.
Heat oven to 200°F. Mash the beans, but do not puree, have a few lumps in here, add a bit of bean water if necessary to even out. Combine the beans, onion, parsley, egg salt& pepper. Add crumbs (I like the crumbs best) or cornmeal by the tbsp until you have a batter that you can handle by hand. Shape into hamburger shaped patties and fry in lightly sprayed oil coated pan, 3-5 minutes each side or until browned on each side. Keep warm in the 200°F oven until all are cooked or you could serve at room temperature.
Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.
Preheat oven to 375 and place rack on lower level in oven. Mix the optional dry ingredients together. Mix and match to your likings or use all of them. Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly. Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
Peel and split the carrots. Place balance of ingredients in a medium pot and bring to a boil. Add carrots and cook until still firm but not crisp. Drain and serve.
Preheat over to 400. Lightly grease 2 baking sheets. Sift flour, baking powder and salt into a large bowl. Cut in the butter (or margarine) until the mixture resembles fine breadcrumbs. Stir in the sugar, optional orange rind and chocolate chips. Using a fork, mix in the egg and just enough milk to make a moist but stiff mixture. Basically, a biscuit dough. Use 2 forks. Scoop up some of the mixture with one fork and scrape off onto the baking sheet with the other fork, making small rocky heaps, well-spaced apart. Kind of like drop biscuits. Make 12-14 depending on the size you like. Bake for 12-15 minutes or until risen and nicely browned. Don't overbake. Cool on a wire rack.
Bring a large saucepan of water to a boil. Add the potatoes and the salt. Simmer, partially covered, until soft, about 20 minutes. Remove the pan from the heat and leave the potatoes in the hot water for up to 15 minutes to keep them warm. Spoon out 1/2 cup of the warm cooking water and pour into a bowl. Add the olive oil. Drain the potatoes and either put them through a ricer placed over the bowl or transfer them to the bowl and use a potato masher to reduce them to pillowy-soft puree. Season with salt and pepper and your herb of choice. Beat with a wooden spoon until light and fluffy. Serve at once or keep them warm in the top of a double boiler over simmering water.