HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a plastic cooking bag place flour and shake it around to coat the inside of the bag. Place the pork loin in the bag. In a large bowl, combine the 7-up, red pepper, onion, garlic and soy sauce. Pour this over the pork loin. Seal the plastic bag and let marinate overnight. Turn the pork roast once while in the plastic bag. Preheat oven to 325 degrees. Place the cooking bag in a large baking dish. Cut 6 (1-inch) slits into the top of the bag. Let roast for 1 hour 45 minutes to 2 hours or until pork is done. Remove the pork roast from the plastic cooking bag and set aside. Drain the vegetables away from the liquid. Discard the vegetables. In a large microwave-safe bowl, combine 2 tbsps Wonder Flour and 2 tbsps cold water. Add 2 tbsps sweet and sour sauce;combine. Add the cooking liquid from the pork. Microwave on high for 5 minutes or until mixture has thickened. (I serve with sweet and sour sauce only). Slice the pork roast and serve with the glaze.
Preheat oven to 375 degrees.Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt. Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well. Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3) with cooking spray and spread batter in pan. Bake 45-55 minutes. Let cool before slicing.
Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier. Preheat oven to 300. Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended. Add flour, spices and baking soda to pot, and stir well. Add milk, egg and chocolate and stir until smooth. Pour into greased 9 inch square glass pan. Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!
add Garlic salt, worchestire and oil to burger. cut hot dogs in half - make 3 slits in the ends of 4 of them for feet. criss cross bacon slices - 1 under, 1 over - 1 over, 1 under, etc. (weave). place burger patty over bacon. press hot dogs into burger at proper places for legs and head. place american cheese on top. stretch bacon strips over the burger and around the hot dogs to secure. Bake in oven on cookie pan for 30 minutes at 350f. finish on grill or frying pan until bacon is crispy. Serve on bun with top bun uncovered and all your favorite trimmings. (NOTE: toothpick bacon if necessary to stay in place).
Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes. Add celery and onion; cook until softened, about 3 minutes. Add garlic; cook until softened, 1 minute. Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes. Stir in cilantro and green onions and serve over rice.
Heat the olive oil in the bottom of a deep pot. Add the onion and saute until almost transparent. Add the celery [and carrot if used] and saute until limp and throw in the keilbasa or sausage. Let the flavors blend. Add the chicken or beef broth and bring it to a boil. Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper. Return to a boil. Lower the flame and simmer for 45 minutes or until barley is tender.
Fry bacon until crisp. Crumble and set aside. Heat oven to 400F. Put parsnips on a cookie sheet in a single layer. Roast until brown, turning occasionally, 25-30 minutes. Melt butter on medium heat. Saute onion until it begins to brown, about 5 minutes. Add parsnips. Saute 5 minutes. Add stock. Bring to a boil. Boil until parsnips are tender, about 5 minutes. Let mixture cool a bit. Put in blender in batches and puree until smooth. Pour back into pot. Stir in the allspice, and salt and pepper, if desired. Top with the bacon.
Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat. Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well. Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing. Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over. Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan. Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot. Garnish with parsley and serve with herby crushed new potatoes.
Beat both cream cheeses with sweetened condensed milk. Meanwhile, melt candy and butter/margarine in microwave until you can take a spoon and whip it until smooth. Stove top method works best! Use Medium-low heat to melt if using stove top. When candy/butter mixture is smooth and without lumps remove from heat and Quickly add to the cream cheese/milk mixture. When both mixtures have been mixed completely together add half the Cool Whip and fold inches. Pour into crusts and put rest of Cook Whip on top. Refrigerate for at least 2 hours.
Using the small cup and the cross blade on the magic bullet, fill to about 1/2 capacity with the sugar. Pulse several times until the sugar gets powdery. I counted about 15 seconds. What could be simpler? Use in place of store bought powdered sugar.
Preheat oven to 350°F Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges and pat dry with paper towels. Set aside. Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Batter will be thick. (If your batter is crumbly, you may add a SMALL splash of milk). Carefully fold in mandarin oranges. Fill muffin tins 3/4 full. Bake 20 to 25 minutes until center tests done and muffins are lightly golden. While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon. When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool.
In a large pot, combine brown sugar, corn syrup, water and salt. Cook over medium-low heat, stirring, until sugar is dissolved. Do not let this come to a boil until sugar has completely dissolved. Turn the heat up a bit and continue cooking to the hard ball stage (250F). Add butter and stir to keep from scorching. Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water. Stir in the vanilla. Pour candy in a thin sheet onto a greased slab. (I don't have a slab. I turn a large metal baking pan upside down and grease the bottom- works great!). Mark into squares while still warm, creasing it deeply. Break into pieces as soon as it is cool.
Drain cherries,place on paper towels and pat well. Set aside. Place sifted powdered sugar in bowl. Combine melted butter,evaporated milk vanilla,and salt. Pour over powdered sugar and mix well. May need to use hands to form a stiff,not sticky dough. Add more powdered sugar slowly,if need to form dough. Now pinch of a small amount,flatten into a disc and form around each cherry. Pinch off any excess dough. Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour. Melt chocolate chips and shortening over boiling water in double boiler. Dip cherries in chocolate,scraping off excess. Refrigerate until chocolate is hard. (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).
Preheat the oven to 300°F. Liberally salt and pepper the butt and let sit at room temperature for at least 30 minutes. Get a cast iron Dutch oven very hot and sear the butt very well on all sides; set aside. With a small paring knife, make incisions deep enough all around the butt to insert a clove of garlic into each. Put the butt back in the Dutch oven and place the rest of the ingredients around it. If your pot doesn't have a very tight fitting lid, you will want to wrap the whole thing in tin foil. Otherwise, just place the lid on it and throw it in the oven for 6-8 hours. If you don't have that kind of time, you can cook it at a higher temperature for a shorter amount of time or you can do it overnight for 8-10 hours at a lower temperature. You can't overcook this piece of meat as long as there is sufficient liquid in it. You'll want to check it periodically to make sure there is still a good amount of liquid. Cook it until it falls apart. This makes a delicious broth that is wonderful on its on or as a base to a good BBQ sauce.
Preheat oven to 400°. Lightly coat large baking sheet with non stick cooking spray. Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside. Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minuts. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes. Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired (see note). Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup. top with avocado, cheese, additional tortilla strips and cilantro, if desired. Note:To thicken soup, allow to cool slightly; puree in blender or food processor. Return soup to saucepan and heat just before serving.
Preheat oven to 400 degrees. Grease a 9-inch springform pan. Saute shallots and garlic in butter for 4 minutes. Squeeze extra water from thawed spinach'til it is very dry. Mix together spinach, shallots and garlic. Roll out 2/3 of the puff pastry dough and line the prepared springform pan with it, letting pastry hang over the edge of the pan. Layer ham (or turkey or salmon), cheese, spinach mixture and peppers. Beat eggs, reserving 2 tbs, and pour the remainder over the peppers. Roll out the remaining puff pastry dough and place on top of the strata. Crimp the edges and seal. Cut slits in the top and brush with the reserved egg. Bake 45 minutes.
In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside. In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth. In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place. Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate. In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels. Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately.
Preheat oven to 425 degrees F. Spray a nonstick baking sheet with nonstick cooking spray. In a large bowl, combine all ingredients; toss to coat. Transfer to the baking sheet. Bake until potatoes are barely tender, about 15 minutes. Increase the oven temperature to broil; broil until crispy, about 10 minutes. Serve at once.
Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency.
Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients. In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk. Combine the banana mixture with the flour mixture and blend until "just" mixed. Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.
Peel and devein shrimp. In the back cut the shrimp a little deeper to make room for the cooking cream. Fill the groove in the back with the cooking cream. Wrap the shrimp with half a slice of bacon and secure it with a tooth pick. If your using smaller shrimp partially cook the bacon before wrapping the shrimp. Cook on the grill a short time on low heat untill the shrimp are done. This should only take about 5 minutes on each side depending on your grill. Enjoy.
Tear the bread into chunks approximately 1 inch square. Toss them in a bowl with the melted butter, walnuts, and chocolate chunks. Spread the mixture in a buttered 9 x 13 x 2 baking dish. Beat the eggs slightly. Beat in the sugar, cocoa, salt, chocolate milk, and vanilla. Pour this mixture over the bread. Let it stand for at least 1/2 hour. With a broad spatula, occasionally push the bread down into the liquid as it soaks. Preheat the oven to 350. Bake for 30 to 40 minutes until the pudding is puffed and just set. Rush it to the table and serve with vanilla ice cream or whipped cream.
Preheat oven at 325 degrees. Place shredded zucchni in a large colander and sprinkle with 1 tbls salt. Let drain for 30 minutes. Remove zucchini from colander and pat dry with paper towels. In a skillet over medium heat, saute in olive oil onion, zucchini and garlic until onion is clear. Turn off heat, then stir in vinegar and sugar. Let cool. In a bowl, whip eggs. Add the remainder of ingredients and mix well. Pour mixture in 9x11 greased pan. Bake at 325 degrees for 30 to 35 minutes or until top is set. Allow to cool in the pan, then cut into 2 inch squares. Serve cold or warm. **I don't know, if it was my oven -- but it took closer to 45 minutes for it too set.
In a bowl, combine flour and sugar. Drain the pineapple, reserving 1 1/2 cups of juice. Add juice to flour mixture; mix well. Stir in the pineapple and cheese. Pour into a greased 13x9 inch baking pan. Cover and bake at 350 degrees for 30 minutes. Uncover and stir; bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over the pineapple mixture. Return to the oven for 10-15 minutes or until tests clean.
Preheat oven to 350 degrees. Melt butter in medium sauce pan. Saute minced jalapenos, garlic,& onion until tender. Add flour,pepper, cumin, and cayenne and stir mixture for two minutes. Gradually add milk until smooth and creamy. Simmer for 15-20 minutes, stirring from time to time. Cook macaroni until tender (if you haven't prepared already). Drain macaroni. Add shredded cheese to sauce and stir until melted. Add sauce to macaroni in a buttered casserole dish. Top with bread crumbs and bake until top is brown and bubbly.
Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil. Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble. Add half the cilantro leaves, stir, and cook for another 30 seconds. Garnish the dish with the remaining cilantro leaves.
SWEET PASTRY: In large bowl, stir together flour, sugar, orange rind and salt. With pastry blender or 2 knives, cut in butter until crumbly. Whisk together eggs, water and lemon juice; drizzle over flour mixture, tossing with fork until moist enough to shape into ball (dough will be slightly sticky). Flatten into disc; wrap and refrigerate for 30 minutes or up to 3 days. Let soften to room temperature before rolling. On generously floured pastry cloth and using stockinette-covered rolling pin, roll out half of the pastry at a time to 1/8 inch thickness. Cut into 3 1/2 inch rounds; ease into shallow 2 3/4 inch tart shells. Refrigerate for 30 minutes. Line each tart shell with foil; fill with pie weights or dry beans. Bake in 400°F oven for about 10 minutes or until light golden and firm. Remove foil and weights; let cool. FILLING: In bowl, combine sugar, flour and orange rind; blend in sour cream and egg yolk. Spoon about 1 tablespoons berries (mossberries or wild blueberries) into each tart shell; cover with about 1 tablespoons filling and top with 3 or 4 berries. Bake in 350°F oven for about 20 minutes or until pastry is golden and filling is set. Let stand for 1 minute. Remove from pan and let cool on racks. Makes about 24 tarts. The Canadian Living Entertaining Cookbook.
Combine ingredients in a food processor and process until finely chopped. Refrigerate leftovers.
Pour 1 tablespoon juice into the bottom of each champagne flute or coupe. Carefully pour in the champagne. Float a few raspberries in each glass, and serve.
Cook the kielbasa using your preferred method to cook off some of the fat. Cut the kielbasa on the diagonal in 1/2"-1" slices. Put the kielbasa into large pot on stove top. Add the remaining ingredients (ketchup, brown sugar, Jack Daniels). Heat on medium heat 1/2 hour to 45 minutes until sauce has thinned out and kielbasa is piping hot. Serve with toothpicks and enjoy!
Combine all ingredients in a two quart saucepan. Bring mixture to a boil. Simmer mixture until it is reduced by half. Strain mixture through fine sieve or cheesecloth to remove spice pieces. (Alternately, you might put all the spices into a cheesecloth or muslin spice bag at the start.). Mix the resultant syrup with water, to taste.
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F. In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Place first 4 ingredients in cocktail shaker; fill with ice. Cover and shake quickly and vigorously for 8 seconds. Strain into 2 Martini glasses. Garnish with lime slices.
Fry bacon until crisp, crumble and set aside. Place drained beans with water in a medium size saucepan with lid. Add bacon drippings, onion, sugar and salt. Simmer on low heat for approximately 1 1/2 hours. Pour beans in a serving bowl and sprinkle crumbled bacon on top. Enjoy!
Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain. Briefly saute garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted. Add peas and broad beans, stir and cook until all the liquid has evaporated. Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.
Heat oven to 400 F. Line with paper baking cups or grease the bottom only on a 12 muffin pan. In large bowl, combine flour, farina, sugar, baking powder, and salt. Mix well. Add milk, oil, and egg. Stir until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.
In a small sauce pan, fry half of the bacon pieces and the chopped onion in 1 tablespoon melted butter until the onions are golden, about 5 to 6 minutes. Add honey, mustard, vinegar, hot sauce and Worcestershire and simmer until the sauce thickens and slightly reduces, about 8-10 minutes. Season with salt and pepper, to taste. While the sauce is cooking, fry the remaining bacon pieces until crisp then drain on paper towels. In a small mixing bowl, combine both paprikas, brown sugar, onion powder, garlic powder and celery seeds with 1 teaspoon each of salt and pepper. Lightly knead the ground pork with the bacon and liquid smoke (if you are using/ I didn't use) in a bowl. Loosely make 4 patties about 3/4" thick and place on a plate covered with saran wrap. Sprinkle the spice mixture on the top, bottom and sides of burger, patting it into the meat till it sticks. Brush the spice covered burgers and both sides of the bread with the remaining 3 tablespoons of butter. Light your grill and brush the grate with oil once it is heated. Grill the burgers for 12 minutes, turning once, until just cooked through. Remove the burgers from direct heat and grill the bread on both sides until toasted and the grill marks appear. Set each burger on a toast slice and top with the shredded cabbage and a generous helping of the honey-mustard sauce. Cover with the remaining toasted bread and serve immediately, passing the extra sauce separately.
Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside. Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes. Combine potatoes, broccoli and beans in large bowl and stir gently to mix. Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated. Serve immediately if serving warm. Or chill and serve cold.
In a large bowl, mix together the dry ingredients. In a large measuring cup, mix the wet ingredients. Pour the wet into the dry and blend using a hand mixer on a low setting until you get a smooth batter. Heat a waffle iron and spray with oil. Pour in the batter and cook until it stops steaming and the waffles are browned.
Strip all flowers from the stems. Place in a bowl and add the orange zest, garlic, honey and salt, to taste. Combine well. Add the olive oil and herbs and mix. Spread mixture over chosen meat. If the fish or chicken is very thick, make regular slashes and massage marinade into these. Leave to marinate for minimum of 20 minutes before grilling (broiling) or baking, as desired.
Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu. Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up 3/4 cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or saute them in a little oil briefly to make them a little softer. Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well. Enjoy.