HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place onion and cabbage in bottom of crock pot, season with 1/2 teaspoon each of red pepper and garlic. Put pork roast on top of vegetables and season with the rest of the spices. Pour barbecue sauce over all. Cook on low for 6-8 hours. Take roast out of crock pot and shred with two forks. If you want a thicker sauce, put the temperature on high then mix the water and cornstarch and put it in the crock pot while you are shredding the pork. Eat on kaiser or Portuguese buns and enjoy!
Lightly grease an oval ovenproof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese. Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper. Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. Cover top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.
Heat the lard or oil in a large frying pan. Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry. Remove with slotted spoon and set aside. Drain all but 3 tablespoons of the oil. Add the onion and saute for 1 minute or until transparent but not browned. Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes. Stir in the chorizo and the rice. Add salt to taste. Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined. Serve hot.
Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick. The easiest way to accomplish this is by just using your vegetable peeler. In a stockpot or large saucpan, heat the stock over medium-high heat. Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally. Stir in salt and soy sauce and serve immediately. Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.
Bring water, salt, and butter to a boil. Stir in rice with a fork. Bring back to a boil, then cut heat to simmer. Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.
Cut the avocado in half, remove the pit, scoop out the pulp, and place in a blender with the milk, sugar and ice cubes. Blend until smooth and frothy. Taste and add more sugar if you like. Serve immediately.
Mix ingredients well and set aside for a few days. The longer this sits the better because as the dressing ages it gets thicker and thicker. This is a sweet and sour dressing and may be used on fruit salads, especially Waldorf, cabbage slaw, carrot and raisin, or even poured over head lettuce.
In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until top is thickened and no visible liquid egg remains. Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top.
Cut chicken into bitesize chucks. Drain pineapple, reserving juice. Melt butter in large skillet over medium heat; add chicken. Saute until browned, about 5 minutes. Add pineapple, sesame seeds, corn syrup, soy sauce, lemon juice, ginger and salt; mix well. Dissolve cornstarch in reserved pineapple juice in a glass measure. Add enough water to equal 2 cups; pour over chicken mixture. Simmer mixture over low heat, stirring occasionally, until sauce is thickened and chicken is cooked through, about 20 minutes. Serve over rice. Garnish with pineapple rings and parsley.
Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil. Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes. Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool. Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet. Cook asparagus, uncovered, until just tender, about 3 minutes. Transfer asparagus to a bowl of ice water for several minutes to stop cooking process. When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices. Whisk together vinegar, oil and salt in large bowl. Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat. Sprinkle salad with 1/2 cup parmesan and toss to mix. Top with remaining 1/4 cup Parmesan. Serve at room temperature.
Slice top off bread. Hollow out inside, saving cut bread for serving. Remove and discard entire top rind of brie. Place brie inside of bread. In small bowl, combine scallions, shallots pepper and wine. Spread shallot mixture on top of brie, replace top slice of bread and wrap loaf in foil. Bake at 375 F for 30 minutes. Serve with extra bread and crackers.
Melt the butter in a heavy skillet. Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes. Add the garlic and cook for one more minute-be careful not to brown the garlic. Whisk the flour in. Cook while stirring for three minutes. Uncooked flour tastes bad! Whisk in the milk. Continue to stir until the mixture barely begins to boil. It should be a little bubbly and beginning to thicken. Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce. Add salt and pepper to taste. If you don't want black flecks use white pepper instead. Add a dash of Tobasco. Taste then add more if you like. Stir in the pepperoncinis or jalapenos. You need to experiment-make this a few times and decide exactly how much of which pepper you like. Stir in your favorite cheeses. I like to combine sharp cheddar with a little crumbled bleu. Swiss is good for flavor but not texture so blend with something creamy like Fontina. Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful. Pour the macaroni into a large baking pan. Pour the sauce over and gently mix. Sprinkle the parmesan and bread crumbs on top. Bake at 350 degrees until browned on top-about 25 minutes or so. Let sit for 10 minutes then serve. You may never even consider boxed mac-n-cheese again.
Preheat oven to 350 degrees. Place all ingredients in a bowl and mix well. Transfer to an oven-proof baking dish. Bake for approximately 30 minutes or until hot and bubbly.
Whisk together the curry powder, mustard, and vinegar. Season with salt and pepper. Whisk in 3 tbsp of oil and set aside. Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous). Remove from heat, add couscous, and let sit covered for about 5 minutes. Heat the remaining oil in a skillet over medium heat. Cook the chicken until just done; the time will depend on how big your chicken pieces are. Remove the chicken to another dish and keep warm. Add the onion to the skillet and cook until softened, about 5 minutes. Stir in garlic and chile and cook, stirring, about 2 minutes until softened. Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though. Combine chicken, corn mixture, and couscous. Add curry mixture and cilantro and toss to combine.
In a saute pan over medium high heat, melt the butter and in it saute the spring onions for a few minutes. Add the sugar, Worcestershire and vermouth and saute a few minutes more. Reduce heat to low and cover loosely with foil. Cook slowly, stirring occasionally, until the mixture is caramel in color and very soft. Keep warm and just before serving, stir in the cheese.
Cook beets in water until tender. Drain. Reserve juice. Combine reserved juice, lemon juice, and pectin crystals in large pot. Heat and stir on medium-high until it comes to a boil. Stir in sugar and gelatin. Boil 6 minutes stirring coccasionally. Skim off foam. Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Cut corn kernals from cobs and reserve for another recipe. In a large pot, place cobs and water, bring to a boil. Boil for 10 minutes. Remove and discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to the pot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil and boil for one minute. Remove from heat and skim foam and add a few drops of food coloring. Pour into hot jelly jars. Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible. Turn upside down and let stand for 5 minutes. Turn upright and allow to cool completely before storing.
Preheat oven to 275 degrees. Combine sugar and water in a 4 cup microwave safe dish and microwave for 5 minutes or until all sugar is dissolved. Add vanilla and salt to sugar mixture. Place oats and nuts in extra large mixing bowl. Add sugar mixture into the oats and nuts and mix VERY thoroughly. Spread on 2 cookie sheets sprayed with cooking spray. Bake at 275 degrees for 1 hour stirring every 15 minutes. Allow to cool completely and store in an airtight container.
In a large, non-stick skillet over medium-high heat, cook the ground turkey in the olive oil until cooked through, about 5 minutes. Make sure you break up the meat with the back of a wooden spoon to make the meat universal in size. Add the onion, zuchinni, yellow squash and cook, stirring occasionaly, until vegetables become soft and translucent, about 5 to 10 minutes. Add the black beans and chilli beans, the taco seasoning. and mushrooms. Lower the heat to medium, and cook about 10 more minutes, until mushrooms are soft. If the mixture seems to thick, you might want to add a little water. Meanwhile, cook a large pot of salted water till water comes to a boil. Add the pasta, and cook until al dente, about 7-10 minutes. Drain the pasta and place in a large bowl. Add the sauce, and stir to combine. Sprinkle with the cheese and stir in till cheese is melted . Enjoy!.
Pop the micro-wave popcorn and put in a bowl. Place margarine, brown sugar and marshmallows in microwave proof bowl; microwave for two minutes. Stir well and pour over popcorn.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined. Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve. Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).
In large skillet saute the diced bacon and green onions until the bacon is crisp. Remove and drain well. Add chicken breasts to the skillet and brown them well on both sides. Remove chicken and set it aside. Put the onion, mushrooms, new-potatoes and garlic in crock pot. Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and cook on LOW 8 hours or HIGH 4 hours. Add Burgundy Wine during last hour of cooking.
Crumble and brown the sausage. Drain and reserve the drippings. Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste. Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed). Serve hot.
Preheat oven to 375°F Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes. Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.
Preheat oven to 500°. Combine first 7 ingredients in a large bowl; toss well. Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.).
Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon. When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink. Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick. When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt. After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning. Finish off with fresh cream.
In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration. Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half. Preheat your grill to a medium heat. Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.
Heat oven at 250°C. Cut aubergines and/or courgettes into rounds. Mix 2 TB of oil, salt and 2 garlic cloves in a small bowl. Place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines :)). Place in oven (about 15 minute or until browned, courgettes usually take longer). While the aubergines are in the oven: Mix all spices in a bowl. Toast nuts in a non stick pan until medium brown and fragrant. Put on a plate, bowl, -- to cool. Heat oil in the non stick pan, add onion(s) and let fry until translucent. Add spice mixture and, if using, the grated ginger. Let fry for about 30 seconds. Add coconut milk and stir. Add Hot Curry Paste, dissolve. "Recover" aubergine slices from oven and transfer to pan. Stir carefully as not to break up the slices. Sprinkle with toasted nuts. Enjoy!
In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine. Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly. Add Fruit Pectin, stir until dissolved. Add Sugar, stir until dissolved. Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils. Remove from Heat and Skim Foam. Ladle into sterilized 4oz Jars leaving 1/8"Headspace. Seal and process in boiling water bath for 5 minutes. I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
Melt the butter in a saucepan, then add the water and bring to the boil. Remove from the heat and quickly add the sifted flour and salt and beat well. Heat again until the mixture leaves the side of the pan. Allow the mixture to cool for a few moments before adding the first egg. Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon. Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon. Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer. Force out 1/2 inches of mixture on a lightly greased tray. Bake in a moderate over[350F] for 35-40 minutes. Ice with chocolate icing when cold, and fill with whipped cream.
Heat oven to 350 degrees F. Slice potatoes in 1/4-inch thick slices and place in a medium sized bowl. Toss potato slices with 2 Tbsp.olive oil to prevent browning. Sprinkle potatoes with salt and pepper. After washing greens, separate thick stems from leaves. Slice stems in julienne. Cut leaves into a fine shred---you should have 8-10 cups. Place stems then leaves in large oven safe casserole. Add garlic, broth, 2 Tbsp Olive oil and seasoning to taste. Layer potatoes over greens in overlapping circles or rows, depending on shape of pan. You may have to press to fit the potatoes atop the greens, but as they cook, the greens will wilt. Place in a pre-heated oven and bake for 45 minutes to an hour. You want the potatoes to be crisp and lightly browned. Optional: top with grated parmesan cheese during the last 10 mins of baking, or lightly buttered bread crumbs for an additional flavor burst.
In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease. Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down. Cook 6-7 minutes, or until golden brown on the bottom. Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom. Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes. Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine. Allow to cook without stirring for 2-3 minutes. Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes. Serve alone or with sour cream and salsa.
Combine tomato sauce, lemon juice, celery and Worcestershire sauce. Mix well and pour over bananas. Chill for at least 30 minutes.
For the Cake: Preheat the oven to 350 degrees. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. Sift the flour, baking powder, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and 2 tablespoons of the butter. Mix gently. Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper. For the Filling: In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. For the Peaches: Heat the butter in a large saute pan over medium-high heat. Add the light brown sugar and cinnamon, stir until it dissolves. Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes. Add the rum, carefully ignite it, and flambe the peaches. Remove from the heat and allow to cool for about 10 minutes. Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable. To Assemble: Place the parchment-lined cake on a work surface. Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times. Using a small pallet knife, spread the peach mixture evenly over the cake. Spread the pastry cream evenly over the peaches. Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible. Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator and slice diagonally 2 inches thick. Place on each serving plate. Garnish with whipped cream, mint and powdered sugar.
Preheat oven to 275°F. In a large bowl mix together first 4 ingredients (oats - cinnamon). Stir in dates and raisins. In a small bowl mix together butter, honey and vanilla. Pour mixture over oats/fruit mixture and toss for one minute. Spread granola onto a cookie sheet. Bake for 1 hour and 15 minutes or until crisp and golden brown. Cool and store in an airtight container.
In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside. Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.