HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dump margarine, sugar, cocoa and milk in a bowl, do not mix. Microwave on high for 3 minutes, stir until smooth. Add vanilla and any add-ins. Pour into greased 9" pan, refrigerate until hard. Cut into 1" squares.
Preheat oven to 500°F. Combine the salt, pepper, and garlic powder in a zip closure bag. Very lightly oil the tenderloin with olive oil. Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat. Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat. Sear the tenderloin for a minute or so on all sides. Add 1/4 cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary. Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes. Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes. Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add 1/2 cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon. Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half. If holding the final preparation, stop at this point, cover skillet, and turn heat off. Just before serving, slice the tenderloin into 3/4" to 1" medallions. Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig. Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature. Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Grease and flour two 9x5 loaf pans. Set aside. Mash bananas with vanilla in a medium bowl. Set aside. Combine flour, salt, and baking soda in another medium bowl. Set aside. Cream the butter and sugars. Beat on high 3-5 minutes, until very light and fluffy. Add one egg at a time, beating thoroughly after each addition. Alternate adding banana mixture and flour mixture (about three additions each). Fill each loaf pan in 3 layers; after each layer, sprinkle on cinnamon. When loaf pans are full, use a toothpick or skewer to swirl cinnamon (do not overmix or the swirls will not be apparent). It is not necessary to use all of the cinnamon; use only as much as is desired. Sprinkle each loaf with sugar (it will bake into a crunchy, sweet crust). Bake at 350F 45-60 minutes, until a knife inserted in middle comes out clean.
For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted. Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms. Cut fish fillets into 11/4" pieces. Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips. Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant. Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes. Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors. When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through. Meanwhile, heat the noodles according to packet instructions, drain, and keep warm. Lastly, add the crabmeat to the laksa and heat through gently. Remove laksa from heat and add the lime juice to taste. Divide the hot noodles, bok choy and mint leaves between serving bowls. Ladle hot soup over the top. Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.
Preheat oven to 350 degrees. Prick each potato several times over the skin with a fork. Place the potatoes in a small baking pan, and bake until the potatoes are tender, about 1 to 1 1/2 hours. Remove potatoes from the oven; set aside until cool enough to handle. While the potatoes are sill warm, remove their skins. Transfer the potato flesh to the bowl of a food processor. Add the cream, 4 tablespoons of butter, salt and paprika to the sweet potato flesh. Process until the potatoes are smooth. Butter a 3-quart casserole dish. Transfer the potatoes to the casserole dish. In a medium skillet, melt the remaining butter and brown sugar over low heat, stirring constantly. Remove from the heat and immediately stir in the pecans. Pour the pecan mixture over the top of the sweet potatoes. Bake 25 minutes or until the potatoes are hot and bubbling. If the top is getting too brown, cover the pan with aluminum foil. Serve warm.
In a bowl combine 1/3 cup lime juice, oil, garlic, salt, coriander and cayenne pepper; set aside. Arrange onions in a large, shallow dish. Arrange pork chops over onion slices. Pour lime marinade over chops and onions. Cover and set aside at room temperature for 30 minutes, turning often. Meanwhile, heat grill. Place pork chops and onions on heated grill, discarding marinade. Grill for approximately 15 minutes or until done, turning once.
Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level). Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight. Process jars in a water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts and let cool undisturbed for 24 hours.
Preheat oven to 350 degrees. Cream the butter, sugar, and mollases in a mixer on medium speed. Reduce speed to slow. Slowly add in other wet ingredients, followed by the dry ingredients. Grease a cookie sheet. Drop the batter by tablespoons onto the cookie sheet. Bake for 10-15 minutes in the 350 degree oven. Allow to the cookies to cool before removing them from the sheet.
place pepper rings packed tightly in jars, add garlic, divide alum between quart jars. In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar. Bring this mixture to boil. Boil flats in water. Pour boiling mixture over pepper rings in jar, put on flats and rings. Let cool and check to make sure they seal.
Prepare a 9 x 9-inch pan. To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine. Pat into bottom of the pan. Chill for about 25-30 minutes (or until the crust is completely cold). After the crust has chilled spread 1 can of the blueberry pie filling over the crust. In a bowl beat softened cream cheese with sugar until smooth and well combined. Add in half and half cream and the pudding mix; beat until well blended. Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan. Chill for 4 hours. Before serving spread the remaining can blueberry pie filling over the top. If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Cook water, cornstarch, and sugar until thick. Add jello. Cool slightly. Slice berries into shell. Pour jello mixture over berries. Chill. Serve with whipped cream, as desired.
Adjust oven rack to upper middle position and heat broiler. Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in broth and cream and cook, covered until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes. Off heat, stir in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
SAMBAL:: Combine 6 Thai bird chiles (or 2 serrano or jalapeno chiles) and next 12 ingredients (through black pepper) in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool.(* Can be made 1 day ahead). Cover sambal and chill. SHRIMP: Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**Can be made 1 day ahead.). Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick. If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes. Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp. E N J O Y !
Drain canned tuna, break up in bowl. Add oil,rosemary,juice and garlic powder mix up. Drain beans - add to bowl. Chill until cool. Enjoy!
Cut each unpeeled potato into 8 spears. Place in mixing bowl and toss with olive oil, garlic, salt, and pepper. Marinate at room temperature for 30 minutes. Preheat oven to 350°. Spread potatoes in roasting pan and bake for 45 minutes, tossing occasionally with spoon. Sprinkle with rosemary and continue roasting until potatoes are crusty brown, about 15-20 minutes. Cool a few minutes before serving.
Combine the coffee, milk, half & half, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar. Add ice cream, and chocolate or caramel syrup, then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Add the ice cubes, and use the pulse/ice feature to crush the ice into tiny bits, blending into the mixture. Pour drink into two 16 oz glasses, and top with whipped cream. Drizzle either the chocolate or caramel syrup over the whipped topping -- serve immediately. Makes two 16 oz Moolattes or 1 and a half MEGA-Moolattes. *Use 3 Tablespoons of French Roast coffee, with 8 ounces of water in your coffee machine.
preheat oven 375. In a Medium pot heat and mix everything but salsa and cheese. Once heated,Pour salsa over rice mixture,top with cheese. bake 375 for 30 minutes. Serve with guac and chips,and a salad.
In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed. Season to taste with salt and pepper. Pour into two chilled bowls. Mix the yogurt and chipotle sauce together. Drizzle over the soup to taste. Garnish with your choices or all. Serve immediately.
Cover tamarind pods with hot water. Let stand 1 hour; drain. Rinse and drain. Remove pods, stems and strings from tamarinds. Place pods in 2 quarts of water. Let stand at least 8 hours or overnight; strain, reserving liquid. Press as much tamarind pulp as possible through a sieve. Mix pulp, reserved liquid and the sugar or honey. Heat just until the sugar or honey melts. Cover and refrigerate until chilled. Serve over ice.
Heat the milk in a saucepan over medium heat (Do not boil). In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well. Gradually stir about 1/4 of hot milk into egg mixture. Add egg mixture to remaining hot milk; stirring constantly. Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°. Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove pan from heat; let cool. Cover and chill (up to two days). When ready to serve, beat whipping cream at medium speed until soft peaks form. Fold the whipped cream into the egg mixture. Sprinkle with additional nutmeg before serving.
Tie parsley, thyme and bay leaf in a bunch. Cut the outside fat and rind from the sparerib chops and cut them into thin strips (reserve the fat). Peel, core and slice the apples thinly and cut the onions into thin slices. Season the chops with salt and pepper. Butter a wide casserole dish, put in a layer of apple slices, sprinkle them with half the sugar and spread half the onions over the top. Season with salt and pepper and place the chops on top. Place the bunch of herbs in the centre. Cover with more onions, more apples and the remaining sugar. Place the pieces of reserved pork fat criss-crossed in a lattice over the top, pour in the cider, cover the pot and bake at 180°C/ 350°F/ Gas Mark 4 for for 1 hour. Lower the heat to 150°C/ 300°F/ Gas Mark 2 and cook for a further hour. Skim off the excess fat from the top and turn up the heat to 220°C/ 425°F/ Gas Mark 7 to crisp the crackling and lightly brown the apples to a pale gold colour.
THE CAKE: Preheat the oven to 350. Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary). Melt chocolate in microwave and set aside to cool. Mix flour, soda, and salt and set aside. Beat the margarine in a mixer until it's soft Add brown sugar and eggs and beat until light and fluffy (about 5 min.). Beat in vanilla and cooled melted chocolate. Mix in sour cream and dry ingredients alternately, and then beat well. Stir in boiling water (batter will be thin and runny). Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly. Allow to cool on a rack for 10 minutes, and then remove from pans. Allow cakes to cool completely, and then frost. SUPER FUDGEY FROSTING: Melt chocolate and butter together ( I microwave it) and allow to cool Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low. Add melted butter and chocolate. Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).
Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves. Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours. Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin). Discard marinade. Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer. Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.
Preheat oven to 350°F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps. Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450°F. Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.
Place potatoes in enough water to cover. Simmer until tender. Add fresh peas and cook covered for 10 more minutes. Drain. Add cream, S&P and cover. Pour potatoes and peas into a hot serving dish. Dot w/ butter and serve.
In a medium sized mixing bowl, put the first 5 ingredients, Mix Well. Shape meat into burgers, grill. Sautee' onions and mushrooms until soft. prepare brown gravy mix as directed on package. Serve hot on a hamburger bun. Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy. Add condiments as desired. This is also great with lettuce/ tomatoes/ pickles.
In a bowl, mix the salt, pepper, savory and sage. Rub 1 Tablespoon of seasoning in the turkey cavity. Place the pears, onion and celery also in the cavity. Tie the drumsticks together. Place turkey on a rack with breast side up in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325 degrees for 3 1/4 to 3 1/2 hours. Make sure you check the instructions for cooking time on your turkey label. While turkey is cooking, combine orange marmalade, orange juice and honey in saucepan. Bring mixture to boil. Reduce the heat until sauce thickens. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until meat thermometer reads 180 degrees, brushing occasionally with orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy with water and cornstarch, if desired.
Cook and drain the bacon and sausage. Crumble the bacon. Set aside. Leave a small amount of grease in the pan, and cook the potatoes. Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't. Combine eggs and green chilies. Add the eggs and green chilies to the potatoes, and stir. When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny. Add cheese, and remove from heat. Stir to combine. Spread out tortillas on counter. Spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style. Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze. To reheat, leave in waxed paper and set on plate. Microwave 3 minutes. Let sit one minute, then unwrap and eat.
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a non-reactive bowl. Add chicken toss to coat each piece well. Cover and refrigerate at least one hour or up to one day. Preheat oven to 400 degrees. Place chicken in a singe layer on a wire rack over an oven tray. Bake 45 minutes until well browned and cooked through. (The first time i made these i doubled the sauce and they turned out just fine!).
sponge cake: Preheat oven to 350 degrees. grease and lightly flour a 9*13 inch sheet tray. heat milk and butter until the butter melts. stir the flour and baking powder together. put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. fold in the flour mixture and the milk. pour into prepared pan. bake 10-15 minutes or until done. Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside. combine the mascarpone and the rum in a large bowl, beat until smooth. In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth. set over a hot water bath and beat for 3 minutes until light and foamy. remove from heat, and without waiting beat this mixture into the mascarpone mixture. set aside. whip the cream until the cream holds a firm shape. fold in vanilla. in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream. then fold the whipped cream into the remaining mascarpone mixture. Set aside. beat the egg whites and salt on medium until foamy. Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry. assembly: cut the sponge cake in half crosswise. place in a pan large enough to fit the halved sponge cake snugly. moisten the cake with half of the espresso mixture. top with half of the mascarpone mixture, spreading evenly. sprinkle generously with cocoa powder, and podwered sugar. top with other half of sponge cake layer. moisten with remaining mascarpone mixture, spreading evenly. sprinkle generously with cocoa powder and powdered sugar. Refrigerate, uncovered for two hours.
Mix gelatin powder and 4 Tbsp of water in a small cup. Mix coffee, sugar, and the gelatin in a sauce pan. Stir well on low heat until sugar dissolves. Strain the mixture and pour into four cups. Cool them in the refrigerater. Put some whipped cream on top of the jelly before serving.
Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch slices; place in a Dutch oven. Add chopped onion, 2 tsp salt and water to cover. Brint to a boil over medium-high heat and cook 5 minutes; drain well. Stir together grated carrots, cream of chicken soup, sour cream water chestnuts and remaining 2 tsp salt; fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mixture in bottom of lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, covering with aluminum foil after 20-25 minutes if necessary to prevent excessive browning. Let stand 10 minutes before serving.
Set oven to 350 degrees. For the crust: In a food processor, mix together flour, icing sugar and ginger. Using on/off motion, cut in butter until dough starts to come together in clumps. Using hands, press mixture evenly into bottom and up sides of a 10-inch springform pan. Refrigerate for 1 hour. Using a fork, prick bottom all over. Bake in oven for about 20 minutes, or until golden brown. Let cool on rack. For filling: In bowl, beat together cream cheese and sugar until fluffy. Beat in sour cream and vanilla. Beat in eggs 1 at a time, until well combined. Pour into cooled crust. Bake in 300 degree oven for 45 minutes, or until center is just slightly wobbly and indented. Transfer to rack. For topping: Meanwhile, in a small bowl, mix together sugar, rolled oats, flour, 3 tbsp of the butter, and cinnamon until crumbly; set aside. In a large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown, and slightly softened. Arrange apples and any pan juices decoratively over cake. Sprinkle with rolled oats mixture. Bake in 350 degree oven for 10-15 minutes, or until golden brown. Transfer cake to rack; let cool to room temperature. Refrigerate for at least 6 hours, or overnight.
Mix the ingredients together. Pour into a greased 13x9 pan (or one that was sprayed with Pam.) Bake at 350 degrees for 25 min.
Cut squash in half lengthwise; then cut crosswise into slices. Set aside. Heat oil in a large skillet. Add chopped onion and cook, stirring frequently, until soft 2-3 minutes. Add sliced squash and cook, stirring often, until just soft, 6-8 minutes. Add corn and cook, stirring often, until soft, about 5 minutes. Chop the leaves of the parsley and add. Season to taste with salt and pepper.
Saute the onion in the butter for 5 minutes. Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock). Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments. Add salt and pepper, and adjust for taste. To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth. Serve with fresh dill, mint, and sour cream sprinkled on top.