HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl combine pork, coriander, garlic, pepper, salt, ketchup, and peppers. In a small microwavable bowl heat the honey for 10 seconds. Add the mustard to the honey and mix well. Add the honey/mustard mix to the pork. Using your hands or fork work the pork mixture until ingredients are well combined. Do not overmix. Shape the pork into 4 patties. Cook on a grill, grill pan or in saute pan over medium heat. Cook each burger about 5 minutes on each side or until nicely caramelized and cooked thru. For the Peach Relish: Combine peaches, red onion, garlic, honey, apple cider vinegar, cayenne, salt and pepper. The relish should be chunky. Keep refrigerated intil ready to use. Can be made a day ahead. To assemble the burger: Serve with toasted onion rolls and top with shredded cabbage and fresh peach relish.
Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up). Brown the eggplant in the oil in small batches. Set aside in a stainless steel bowl. Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned. Heat more oil. Saute peppers until soft. Add sauteed peppers to bowl with the eggplant. Cook onions and garlic until onions are tender. Add brown sugar and vinegar and cook 2 minutes more. Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce. Pour sauce over eggplant and peppers and toss to coat. Add capers, anchovies and herbs, and mix well. Adjust seasonings to taste. Serve warm or at room temperature with slices of crusty Italian bread. Also excellent served hot on top of pasta or chilled and served as a salad.
Put fat and sugar in a pot and melt sugar until it becomes brown. Add sauerkraut, wine, bay leaf, juniper berries, caraway seeds, finely sliced bacon and pepper. Cook at first covered 10 minutes and than uncovered another 15 minutes.Sauerkraut must be transparent and soft. Do not overcook it. Excellent with sausages, pork chops, pork legs, etc.
Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes. While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate. Remove chicken from stock; cool enough to handle. Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing). Skim most of the fat from the broth. Bring to a boil. Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes. Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.
Slice strawberries and place in a medium size bowl. Pour the pineapple chunks over the strawberries. You may choose to add one or two sliced bananas. Cover and refrigerate 3-4 hours, preferrably over night.
Preheat oven to 350 degrees. Grease 12 muffin tins or line with paper casings. Combine flour, xanthan, baking powder, ground almonds and cinnamon. Cream butter, brown sugar, buttermilk and egg yolks, add vanilla. Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks. Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture. Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter. Fill 12 muffin tins. Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Preheat oven to 350. Combine all ingredients except cheese in an ungrease 1 1/2 quart casserole. Bake uncovered for 1 1/2 - 2 hours. Spread cheese on top and bake for additional 5 minutes.
Cook bacon in large skillet over medium high heat until crisp. Drain on paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic and ginger, Saute over medium-high heat 5 minutes. Add rice, curry powder and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover and simmer until broth is absorbed, about 15 minutes. Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; saute 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
Cook pasta and drain. In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch. In a frying pan, fry garlic and green onions with ginger powder for a minute or two. Add the veggies and mushrooms and stir on medium heat for a minute or two. Add the shrimp/meat if you choose to make it a non-veg dish. Cook until shrimp/meat is cooked. Take it off the heat. In a roasting pan put the noodles and the veggies together. Pour the liquid in the bowl over it. Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.
Place butter in a small microwave safe dish. Microwave on high for 30 seconds or until melted. Stir in parsley, garlic, pepper and red pepper flakes. Place broccoli florets in a large microwave safe bowl. Add 2 tablespoons water, and cover with wax paper. Microwave on High 5 minutes or until crisp-tender. Drain well. Add butter mixture and salt to taste. Toss gently to coat.
*The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes. **1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken. Preheat the oven to 425°F. In a flat pan (I use a roasting pan) pour in olive oil to coat. Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers. Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer). Sprinkle salt, pepper and oregano over entire dish. Gently mix the ingredients until everything is combined (leaving the chickens in place). Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through). In remaining 20 minutes begin to cook rice. Serve over rice (or pasta, I find it great too!) and enjoy.
NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed. INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil. ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again. IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!). RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes. STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free. POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese). SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes. BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving. SERVE and enjoy.
Swish and pull 1 tbs of preferred oil through the teeth and around the mouth before brushing, eating or drinking anything in the morning. Do not swallow. Do this for 15-20 minutes. You will find that the oil will start to get watery as your saliva mixes with it. Keep swishing. If your jaw muscles get sore while swishing, you're putting too much into it. Relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth. When you do this correctly, you'll feel very comfortable. Pretty soon, it will become second nature. When 20 minutes are up, spit the oil into the toilet. Rinse out your mouth a couple of times with warm water and then brush your teeth and tongue (In Ayurveda tongue cleaning is a part of one's daily hygiene regimen, to remove the toxic debris, known as Ama. It is also an element of traditional Chinese medicine.). Drink one full glass of water. This may be repeated 2-3 times throughout the day, 4 hours before eating or 1 hour after drinking. (That is what I have done and saw the results mentioned in the introduction.). You may eat right away afterward.
Line a 13x9 pan with foil, using enough to extend over the sides. Put 3 cups sugar, 3/4 cup butter, and 1 can evaporated milk in a saucepan. Bring to a rolling boil on medium heat, stirring constantly so it won't scorch, for 4 minutes or until a candy thermometer reads 234 degrees F. Remove from heat. Add the peanut butter and 1 jar of marshmallow creme, stir until completely melted. Add 1 cup peanuts and 1 tsp vanilla, mix well. Pour into the 13x9 pan right away, spread evenly. Put 3 cups sugar, 3/4 cup butter, and last can of evaporated milk in large pan to boil. Bring to a rolling boil, boil for 4 minutes or until a candy thermometer reads 234 degrees F, stirring constantly. Remove from heat. Mix in the chocolate and last jar of marshmallow creme until melted. Add 1/2 cup peanuts and 1 tsp vanilla, mix well. Pour over the peanut butter layer, spread evenly, and sprinkle with 1/2 cup peanuts. Cool at room temperature for 4 hours before cutting to serve. Store at room temp in a tightly covered container.
In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes. In a non-stick skillet, heat celery, carrots and water to boiling. Cook 2-3 minutes or until veges are crisp-tender, stirring occasionally. Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly. Stir in green onions and sesame seeds and cook for 1 minute. Remove from heat and serve wrapped in lettuce leaves.
Place mangoes, sour cream, and lemon juice in a food processor or blender and puree until smooth. Use right away or cover and refrigerate for up to 2 days.
Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes. Sprinkle the chopped red onion and sun-dried tomatoes on top. Preheat the broiler to high. Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning. Pour over the salads. Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt. Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.
Preheat oven to 325°F Grease a 13*9*2 inch baking pan; set aside. In a bowl combine granola and 1/2 cup of the chopped walnuts. Use your fingers or a fork to combine the 1/4 cup softened butter with the granola mixture until crumbly. Set aside. In a bowl combine flour, baking soda, cinnamon, and salt; set aside. In a bowl combine eggs, oil, granulated sugar, and the 1 cup brown sugar. Add flour mixture; stir just until combined. Fold in apples and remaining nuts (Mixture will be thick). Spoon batter into prepared pain, spreading evenly. Sprinkle with the granola mixture. Bake for 40-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 1 hour. For sauce, in a saucepan melt the 1/2 cup melted butter over medium heat. Stir in the 1 cup packed brown sugar and whipped cream. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened. . Remove from heat; stir in vanilla. Cool sauce about 10 minutes before serving.
Preheat your toaster oven to 350 degrees (or your Easy Bake Oven to full light-bulb strength). Take an english muffin half and slather with ketchup. Top with a square processed cheese slice (plastic wrap removed). Bake for a few minutes -- keep an eye on it - it burns easily! Nothing uglier than a black bubbly pizza! Enjoy!
Marinating Time: 3 hours. To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer. To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper. Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling. Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400°F. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145°F, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes. Remove toothpicks and serve.
Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy. Stir dry ingredients together; blend into sugar mixture; stir in optional nuts. Divide dough into 3 pieces, and roll 1 piece at a time to 1/16 inch thick on lightly floured board; cut with a star cookie cutter. Brush the tops of the cookies with the remaining egg white, beaten until frothy. Bake cookies on a lighty greased baking sheet 6-8 minutes until golden brown at 375°F. Makes 6-9 dozen cookies depending on the size of your cookie cutter.
Preheat oven to 350°. With beaters at med-high speed, cream the butter, and the two sugars together. Add the eggs and vanilla, continue beating until well blended. In a separate bowl, combine the flour, soda, baking powder and salt. On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth. Stir in the rolled oats and chocolate chips. Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets. Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.
Place chicken in pot with bay leaf and cover with cold water. Bring to boil and simmer 30 minutes. Remove chicken and chop/shred when cool. Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind. Add chopped yellow onion and garlic; cook 5 minutes. Add corn, tomatoes, green onion and cilantro. Simmer 15-20 minutes. Taste and correct seasonings.
In a large skillet over medium heat, warm oil. Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn. Add zucchini and toss to mix. Add the tomato and oregano. Toss well to mix. Reduce heat to medium-low. Cover and cook 5 minutes or until the zucchini softens. Add the salt & pepper and stir gently to mix. Sprinkle with parmesan just before serving.
Pesto: Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat. Add toasted pine nuts, sun-dried tomatoes,. balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree. Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons. Add cayenne pepper and salt to taste. Sandwiches: Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise. Brush crust side of each with olive oil. Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices. Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice. Heat 1 tablespoon olive oil in a grill pan over medium heat. Add 1-2 sandwiches and place a heavy pan on top of it to press it down. Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more. Grill the remaining sandwiches.
Combine all ingredients and refrigerate. for 2 hours at least to let the flavors. marry.
Scrub beets and steam until soft. Remove from heat and cool. Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl. Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste. Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.
Preheat oven to 550° F (the temperature is high to make cooking quicker and to crisp the breading.). In a pie pan, mix together the cracker crumbs, Parmesan, Mural of Flavor and pepper. Dip the fish in the melted butter and then roll in the cracker crumb mixture. Place the fish in a baking dish and bake at 550° for 15 minutes. Broil for 3-5 minutes to nicely brown the fish, if desired. (I think this depends upon how thick your filets are.).
Mix chopped peaches and lemon juice in the slow cooker. Sprinkle with pectin and let rest for about 20 minutes. Mix in sugar, cinnamon, and cloves. Set slow-cooker to cook for about 2 1/2 hours on low; stir twice during the cooking. Remove slow-cooker lid and cook an additional 2-3 hours over high heat (until it reaches desired consistency.) Add Angostura bitters toward the end of the cooking. Pack into sterilized jars and process in a water-bath canner for 10 minutes (or more, depending on altitude.).
COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender. ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute. SERVE over noodles; sprinkle with parsley. Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak. Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.
Preheat oven to 350. Melt butter in a large frying pan and brown chicken lightly, about 4 minutes. Remove from skillet to a square baking dish. Stir flour into pan; cook 1 minute. Add sour cream and pepper; simmer for 4 minutes. Add mushrooms, parsley and scallions. Stir in lemon rind and juice. Pour sauce over chicken breasts, cover dish with foil and bake for 45 minutes.
Mix all ingredients, except for lamb. Place lamb in a heavy base roasting pan with a lid. Pour sauce over. Bake 350 degrees for two hours, turning regularly. Remove lid for last half hour or to bake to your stickiness.
Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned. Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl. Sprinkle with lemon juice. Stir gently. Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling). Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.
Drain the mushrooms. Melt the butter in a pan. Add the mushrooms and cook for 2 minutes. Add the rice and stir well. Add wine and then water. Add curry, salt and pepper and leave to boil paying constantly attention to the bottom of the pan. Add milk gradually until the rice is done according to box instructions or to taste (it should be cooked yet wet and creamy). If needed add more milk until you achieve the texture described.
Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).
Preheat oven to 325 degrees. Combine coconut, splenda, flour and salt in mixing bowl. Stir in egg whites and almond extract: mix well. Drop by teaspoon onto lightly greased baking sheet. Bake 20 to 25 minutes, or until edges are golden brown. Watch closely, they burn easily. Remove from baking sheet immediately. Cool on rack. Once cooled store in an airtight container. Makes about 8 cookies.
This recipe uses 2 13x9 pans. 12 enchiladas per pan. Bake at 350F for 35 minutes total. Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.). Cook the breasts on broil for 5 minutes on each side. Let the breasts cool for 15 minutes. Chop the chicken breasts finely. Set aside. If using onions add them to chicken . Combine enchilada sauce and sour cream in large saucepan. Heat on low. Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used. Put 4 serving spoons of sauce in the bottom of pan. Dip tortilla into sauce mixture on both sides of tortilla. Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla. Wrap up and proceed with the next 11 tortillas. Set this pan aside and proceed with the rest of enchiladas in other pan. Divide the leftover sauce over the the enchiladas in both pans. Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan. Cover with foil. At this point I refrigerate one pan for later in the week. Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes. Remove from oven and let set 10 minutes. Serve with guacamole.
Combine the flour, water, egg, salt & pepper. Add shredded ham or bacon and cabbage. Pour enough oil into a pan to cover base. When oil is heated, add all or half the mixture. Brown on both sides. Combine the barbecue sauce and mayonnaise and smear on the fritters to serve.
Cook bacon in a nonstick skillet over medium-high heat until crisp. Add garlic, saute for 1 minute or until tender. Reduce heat to low, stir in pasta, cheese, parsley, and pepper. Combine egg substitue and milk, add to pasta, stirring constantly for 3 minutes or until sauce thickens. Serve immediately.