HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork into 2 inch cubes. and place in a large bowl or large plastic bag. Combine salt, chili powder, cumin, garlic powder, oregano and cayenne; rub all over meat and set aside. Preheat oven to 300 degrees F. Heat grease in a large oven safe saucepan or Dutch oven. Brown meat well on all sides, about 10 minutes. Pour marinade into pan and stir with a wooden spoon to remove any brown bits from the bottom and coat the meat; add water to just about cover meat. Bring pot to a boil, cover and place in oven. Cook until tender, about 2 hours; remove from oven and set to broil. Let cool slightly, then shred, with your hands, into bite size pieces; return to braising liquid. Stir, then remove meat, in a single layer, to a shallow baking sheet. Broil a couple of minutes on each side to crisp lightly and serve.
Put beef and bones into a soup pot and add water to cover. Add salt, peppercorns and cleaned vegetables. Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart. Strain the bouillon and season to taste with salt, white pepper and nutmeg. Save and serve as first course. Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce. To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry. Combine bread crumbs and egg yolks in Cuisinart. Add olive oil a little at a time. Season with salt, pepper, sugar and vinegar. Add chives and mix well.
In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper. Pour into a buttered 9 x 13-inch pan. Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust. Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.
Drain the juice of the cherries into a saucepan. Whisk in the cornstarch and brown sugar. Bring mixture to a boil over high heat. Add cherries and stir to coat. Remove from heat and add carefully the brandy or kirsch. Return to heat and cook 1 minute. Scoop frozen yogurt into 4 bowls and spoon warm mixture on top.
pastry: mix flour and salt,add fats rub in till like crumbs. add enough water to make stiff dough. line bottom of 7 to 8 inch shallow sided square tin bake in hot oven for 20 mins,press down halfway through cooking time if need. filling: melt butter and jam,add cake and lemon with rum in bits,press into tin. cover and leave in fridge overnight. icing: next day make stiff paste with icing sugar cover top of slice,leave to dry then cut in slices. i have found that depending on how dry or moist your cake is you may need more or less butter,it helps to have the cake as stiff as possible,i have found that putting a layer of marzipan on the top before icing is nice.
Preheat oven to 350. Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside. In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture. Line cupcakes with paper liners and fill each two thirds full. Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips. Bake in a 350 oven for 20 minutes or until cooked.
Preheat grill or broiler. In a small bowl, mix together the pepper, garlic, onion, salt and thyme. Rub olive oil all over the meat. Rub seasoning mixture all over the meat. Place in a shallow dish and marinate at room temperature for about an hour, or while preparing the remaining salad and vinaigrette. (Can also cover and marinade in the fridge for up to 2 days. Remove meat from fridge an hour before grilling). Put walnuts in a small pan over med-low heat. Let toast until you can smell them (while you are preparing the remaining recipe). In a blender or food processor, combine raspberry vinegar, 1/4 cup raspberries, honey, and oregano (or basil); whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Grill steak about 3-4 minutes per side or until done to your preference. (Using a meat thermometer - Rare: 120F; Medium Rare: 125F; Medium: 130F). When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices. While steaks are resting, prepare salad by layering equally on each plate the spinach, remaining raspberries, walnuts and cheese. Place strips of steak on top of each salad. Serve dressing on the side.
Heat oven to 350°F Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately. Drizzle evenly over pecans and crust. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.
Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours. When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's). If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture. Taste & season with additional salt if you think it needs it. Serve with warm tortillas, crumbled fresh cheese & avocado. Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.
First with mixer cream until fluffy butter, Crisco, sugar, eggs. Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla. Lightly spray a tube pan or an angel food cake pan. Pour batter into pan. Shake pan to smooth batter even. Place in a cold oven. Set temperature at 300°F degrees. Bake for 1 1/2 hours. Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.
Just cover the potatoes with water and cook them in a large sauce pan until they are tender (15 to 20 minutes) drain them. Place them in a large bowl. While the potatoes are cooking combine the green onions and parsley and set them aside. Place the remaining ingredients in a sauce pan and bring it to a boil. Remove the dressing from the heat and pour it over the potatoes. Toss gently. Sprinkle the green onions and parsley on top and serve.
Place all ingredients in a food processor and blend until very smooth. Chill at least a few hours before tasting. Can serve with chips, crackers, or as a veggie dip. Keeps well in fridge (at least three days -- don't know beyond that because it gets devoured!). Cooking time listed is for chilling time.
Melt butter in 3 qt microwave bowl on high, approx 30 seconds. Stir in sugar, spices, salt, water. Microwave on high 1 minute. Stir in nuts to coat. Microwave 4-5 minutes more, stirring every minute. Pour onto parchment paper and separate nuts. Cool completely.
In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth. Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating. Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling. Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks. When the chicken is done remove it from the pan. Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).
Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.
Whisk all ingredients together and store in a glass jar and refrigerate. It makes 1 Cup. 2 ENJOY!
Mix cool whip and vanilla yogurt. Dice up fruits into bite size peices. Top with granola if you like.
Place large saucepan over high heat with 4 cups of broth. Bring to a boil and add rice. Stir and cover. Bring heat to med-low and cook until all the broth is absorbed, about 45 minutes. In the last twenty minutes of cooking, add quinoa with 1/2 cup of boiling water. Stir and cover. Continue cooking on med-low heat. As rice is cooking, fry bacon til crisp. Remove and drain on paper towel. Pour out any extra oil but don't wipe pan clean. Add all the vegetables except peas to coated pan and stir fry about 10 minutes. When rice mixture is done, fold in bacon, all vegetables including peas. (This is where I add the pepper). Use butter to grease your casserole dish. Add mixture to dish. Bake covered, in a pre-heated oven at 350 degrees for 30 to 40 minutes. If you choose to use the chicken, add with the vegetables.
Whisk together lemon juice, gelatin, and sugar in a large bowl. Add peach, nectarine, and banana; toss gently but thoroughly to coat. Add in the other fruit, tossing gently. Chill thoroughly before eating, and store in the refrigerator.
Drain oranges, reserving the liquid. In a large bowl, combine oranges, strawberries, bananas, and apples. Add the liquid from the oranges. Toss. Cover and chill for 1 hour. Add in the marshmallows. Toss gently. Serve immediately.
Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).
Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely. In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream. Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.). In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish. Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best! Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese. Repeat with pound cake, coffee mixture and remaining cream cheese mixture. Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :). Cover and refrigerate 4 hours or overnight.
Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.
Preheat oven to 375 degrees. In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
Bring the quinoa and 1/2 cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool. Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving. Bon Appetit!
Combine all the ingredients together for the dressing in a small bowl. Set aside while chopping the salad ingredients. Note: Gently scoop out the seeds from the tomato before chopping it. Combine the rest of the ingredients in a medium bowl. Toss in the dressing then serve.
Cook pasta according to package directions; drain and put back in pasta pot. In a large saucepan, heat the oil and butter over me dium heat and add the peppers, onions and garlic. Saute the veggies until they get soft and the liquid from the peppers starts to evaporate. While this is cooking, take the sausage without casings and cook in a small skillet until cooked through, breaking up big pieces like you would ground beef. When the meat is cooked add to the pasta in the pasta pot. When the liquid in the veggies is almost gone and they are soft, a dd the flour and stir continuously for a couple minutes. Now add the milk and stir well. Stir the milk mixture occasionally until it thickens. Then add the 2 cups cheddar, 1 cup of the swiss and the 1 cup gorgonzola, and stir till melted. Add salt, pepper, and basil to the cheese sauce. Pour the cheese sauce over the pasta and sausage in the pasta pot and stir well. Pour mixture into a greased 9x13 inch baking dish. Sprinkle the crushed croutons and 1 cup swiss cheese evenly over the top. Bake at 350 degrees for 35-40 minutes, or until browned a little on top.
Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. In the same pan, saute the onion, celery, carrot and garlic in remaining butter until tender. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a large saucepan, saute celery, carrots, and parsnips in oil until softened. Stir in chicken broth and simmer until vegetables are tender. Add noodles, chicken, and gravy; heat through. Season with dill and salt and pepper to taste.
Heat oil and butter together in a skillet. Add mushrooms, onion, pepper, parsley and salt to taste. Saute on medium heat until mushrooms are tender (about 8 minutes). Meanwhile, mince garlic. After mushrooms are tender, add garlic to pan. Cook 2 minutes more. Add scallops and sherry. Cook over a very high heat until sherry is reduced by half, turning scallops once (approximately 2 minutes per side). When finished, the scallops will be covered with an elegant light brown glaze.
Heat oven to 375°F Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.
Mix all dry seasonings together and put in a spice (bottle) shaker. Use as needed. Cook noodles according to pkg. drain. Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don't use the whole jar of spice, just enough to cover chicken pieces). Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter. Fry until done, covering chicken to steam while cooking. Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat. Add 1/2cup (1 stick) of butter to the milk in the pot and stir well until butter is melted. Add the 3-4oz. of minced garlic and stir until bubbly. Remove from heat and add parmesan cheese and stir well. In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese mixture. Stir until blended. Cut chicken breast fillets into strips. Serve noodles and sauce on platter with the fried chicken breast fillets on top. Enjoy!
Cook sausage on medium heat 5 min, until brown and crumbly. Add onion and bell pepper. Cook 5 min until tender. Beat eggs in large bowl. Add milk, seasonings, and cheese. Mix well. Pour oil in large skillet, coat bottom. Spread hash browns on bottom and up sides of pan. Pour egg mix on top. Cover and cook on medium 10-15 min, until eggs are set.
In the sandwich bag combine the garlic powder, lemon pepper, salt, lemon juice and olive oil. Give it a good shake. Score the chickn breasts lightly on both sides (this helps cut down the marinade time). Place chicken breasts into the sandwich bag and close. Give them a good massage and put in the fridge to marinate. If possible leave them over night but 20 - 30 mins is long enough for a great flavour. Remove chicken from the marinade and cook in your favourite way until the juices of the chicken run clear (on my George Foreman it takes around 15 - 20 mins depending on the thickness of the chicken breast). Et voila! I serve with buttered new potatoes and a crisp salad for a tasty, healthy meal. This chicken is also AMAZING on a BBQ!
Dissolve sugar into water; cool. Puree strawberries in blender. Mix in lime, tequilla, and Triple Sec. Stir sugar syrup into fruit mixture. Refrigerate until well-chilled. Finish in ice-cream maker, according to model directions.
Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights. Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely. In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack. Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving. Gooey Pecan Topping -- makes 2 cups. 1 1/2 cup firmly packed light brown sugar. 6 Tbs unsalted butter, melted. 4 Tbs unsulfured molasses. 2 Tbs heavy whipping cream. 2 tsp vanilla extract. 2 cups chopped toasted pecans. 1/4 tsp kosher salt. In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
Heat all until sugar and salt dissolve. Chill completely. When ready to brine turkey, select a pan that the turkey just fits into and pour in brine. Keep turkey completely covered with brine. You may submerge turkey 2-4 days.
Preheat oven to 450. Toss asparagus, mushrooms and scallions with next 4 ingredients (1/4 t. salt). Roast for 5 minutes on a large baking sheet. Push veggies to each side of the baking sheet and place the fish in the center of the sheet. Season fish with remaining salt, pepper and lemon juice. Roast for about 10 minutes longer or until fish flakes with a fork and veggies are tender.
Cut the tomatoes into large chunks, approximately 3/4" cubed. Cut the avocados in half and remove the pit. Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out. Add olive oil, lime juice, and optional garlic, then salt and pepper to taste.
Spread two of the tortillas with a wedge of laughing cow cheese. Top each with 2 tablespoons mozzarella, 2 tablespoons pepperoni, and a dash of italian seasoning. Top with another tortilla. Cook pizzadillas in a pan sprayed with cooking spray. Flip halfway. Serve warm!
In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below). Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point). Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked. Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ. Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested. NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).