HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder. Mix stuffing with 1 cup water, melted butter and can of corn. Spread stuffing mixture into dish, around and covering chops. Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops. Sprinkle shredded cheese over all. Bake uncovered at 350 for 45 minutes.
Preheat oven to 350°. In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well. In another bowl, combine flour with remaining ingredients (except nuts). Add the dry ingredients to the pumpkin mixture and only mix until blended. Don't overmix. Add the nuts. Divide the batter equally among 24 paper muffin lined cups and bake for 30-35 minutes.
Whisk egg yolks, sugar, vanilla and salt until pale yellow and forms a ribbon, about 5 minutes (either by hand or in a stand mixer). Pour evaporated milk into a small saucepan and heat gently until it comes to a simmer. Whisking constantly, pour hot milk into eggs in a thin stream, until fully incorporated. Pour mixture back into saucepan and heat gently, whisking constantly, until temperature reaches 180A°F. (It should be thick and custardy; if overheated, the eggs will scramble.) Transfer to a clean container, cool to room temperature, then refrigerate until cold. Whip 1 c heavy cream until doubled in volume and soft peaks form. Fold into egg mixture with whisk just until no lumps are visible. Portion into ice cube trays and freeze until solid, about 4 hours. Transfer frozen custard into food processor and add remaining heavy cream. Process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary. Transfer to a clean quart-sized container and freeze until solid, about 4 hours. Remove from freezer about 5 minutes before serving.
Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden. (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain. Reduce heat to moderately low and add mushrooms and garlic to skillet. Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl. Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan. Add cream, catsup, worcestershire and mustard. (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly. Cut each half into 4 equal pieces and toast in oven, buttered side up. Stir sliced beef and mushroom mixture into sauce and heat thoroughly. Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice. Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside. Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.). Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often. In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use. In a large bowl, combine the pork, garlic, green onions, jalapeno, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside. In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside. Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.
Preheat oven to 350F and grease a loaf pan. Sift dry ingredients together. Beat butter and sugar together until fluffy. Add eggs and mix. Add dry ingredients to the batter and stir well. Fold in mashed bananas and nuts. Pour into prepared pan. Bake for 45-50 minutes or until inserted toothpick comes out clean.
In a saucepan, bring the apple juice, ginger and allspice to a boil. Add the pears and reduce to a simmer. Cook, stirring occasionally, for 30 minutes. Remove ginger slices. Continue to cook, stirring regularly to prevent sticking, until the mixture is thick, smooth, spreadable and a dark-brown caramel. Can in a water bath or spoon into a clean jar and keep in the fridge up to 6 weeks.
Cook fettuccine according to package directions. Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth. Stir in lemon peel and black pepper; set aside. Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate. Cook red pepper in same skillet over medium-high heat for 5 minutes. Return chicken to skillet along with the pesto; cook 1 minute over medium heat. Drain pasta and toss with chicken and pesto.
Combine all ingredients, except lemon juice and rum, in slow cooker; cover and cook on high for 2-3 hours. Do not allow to boil. Season to taste with lemon juice, stir in rum.
Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter. place in a large dish and rub lemon juice all over + into cuts. cover and marinate for 1 hour. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well. Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times. Bring the CHicken to room temperature before broiling or grilling. To Broil: Preheat oven to 450°F Place chicken pieces in a large roasting pan, preferably on a wire rack. Discard the leftover marinade. Brush chicken pieces with ghee or butter. Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve with Naan and raita.
Peel, core, dice Red Delicious, Granny apples and place in lemon water. In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes. Add VOSP Cognac and reduce liquid by half. Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes. Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon. Garnish: Fine Diced Red Apples and serve in warm bowls. CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.
Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour. While dressing is melding, combine remaining ingredients in a large glass mixing bowl. When dressing is ready, pour dressing over salad ingredients and gently mix. Add salt and pepper to taste, if necessary. Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Trim the rind of the watermelon. Discard the seeds and cut it into 1-inch pieces. Place in a large bowl. Peel the mangoes and remove the pits. Cut into 1-inch pieces and add to watermelon. Toss with lime juice, zest, and sugar. Chill at least 20 minutes, tossing occasionally.
In a medium bowl, gently stir together chicken, celery, apple, walnuts, and raisins. Pour the dressing over the mixture and toss gently to coat. Serve on a bed of Bibb lettuce.
Cream margarine and sugar together in bowl. Beat in eggs, 1 at a time. Add orange juice. Beat. Combine remaining 9 ingredients in separate large bowl. Stir together well. Pour orange juice mixture into dry ingredients. Stir until moistened. Turn into greased 8 cup pudding pan. Cover with greased foil, tying sides down with string. Place on wire trivet in 5 quart slow cooker. Pour boiling water into slow cooker to reach halfway up sides of pudding pan. Cover. Cook on High for 5 hours. Company's Coming.
Preheat oven to 400*F. Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones. When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!
Spread the hummus over the bottom of a 1-quart glass dish. Next, sprinkle evenly with avocado. Sprinkle lime juice over the avocado; season lightly with salt and pepper if desired. Top with salsa, sour cream, and cilantro. Cover and chill until ready to serve. Serve with tortilla chips.
Hard boil eggs. Chop eggs. Drain tuna. In a small bowl mix tuna, eggs and mayo.
Cream the sugar and Crisco together. Add three eggs and mix. Add 1 cup flour and mix. Add the other 3 eggs and mix. Add the other cup of flour and mix. Add flavorings and mix for 10 minutes with the mixer on high speed. Pour batter into an ungreased tube pan. Cook in 325 degree oven for one hour. Do not open oven while baking!
Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar. Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice. Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved. Add the bananas to the pan, turning to coat them with the sugar/rum mixture. Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color. Remove bananas from pan and cut in half lengthwise. For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.
In a large bowl, combine the balsamic vinegar, Southern Comfort, walnut oil, green peppercorns, onion, garlic and salt. Place the duck breasts in a single layer in a shallow dish and cover with the vinegar mixture. Marinate in the refrigerator for 2 hours, turning the breasts once. Preheat a grill or broiler. Remove the duck from the marinade and grill or broil about 10 minutes until medium rare. Let the breasts cool for 10 minutes, then cut them on the diagonal into thin slices. While the duck is cooling, place the marinade, along with any juices from the duck, in a saucepan and reduce by a third. Mound a bed of chopped romaine on six plates and fan slices of duck on top of the lettuce. Spoon the reduced marinade over each salad and serve.
Other Items Needed. 1 large strainer. Cheese cloth. 8-10 1.5 liter bottles. Wooden 2x4 or paddle. 3; 5 gallon food grade utility bucket. 1) Thoroughly clean and sanitize everything. Wash the grapes thoroughly then pick from the vine and place the grapes in 5 gallon bucket. 2) Once you have placed all the grapes in the buckets which should fill up two 5 gallon buckets proceed to mash the grapes. This process may take 30 to 45 minutes. 3) After the grapes have been thoroughly smashed drain the liquid from the grapes into the remaining bucket. After you have done that smash the remaining grapes once more until more liquid has come from the grapes and then proceed to drain the remaining grapes. Discard the left over grape skin and pulp. 4) With the juice that is in the 5 gallon bucket Add two- 5g packet (0.176 oz) of Lalvin yeast "Bourgovin RC-212. Each packet will be individually wrapped & sealed for freshness. Mix thoroughly making sure the yeast is dissolved into the liquid. Then add 1 cup powered sugar to the liquid and mixing it thoroughly making sure there are no clumps of sugar. 5) Seal the bucket with an air tight top and let the juice and yeast ferment for 10 days at room temperature. 6) Once fermentation is complete, strain the wine with a cheese cloth into another 5 gallon bucket then bottle with cork (8-10 1.5 liter bottles) and age for up to 3 months or longer for richer/smoother taste.
Brown ground chuck in soup pot and drain off fat. Add canned and dry ingredients and stir in over med low heat. Cover and cook 15 minutes at a low boil temperature. Now remove cover and continue to cook at a lower temperature so the chili is not boiling. Cook for another half hour or so until the chili is the consistency you wish. Add water if the mixture is to thick.
Heat oven to 375. In a large bowl on med speed beat butter, ssugar,vanilla,cinnamon, baking soda, allspice,baking powder, and salt 3 minutes until fluffy. Beat in eggs 1 at atime until blended. On low speed beat in flour just until combined. Stir in oats and apples. Drop level 1/4 cups dough about 4 inches apart on ungreased baking sheets. Bake 17 or until cookies are golden. Remove to a wire rack to cool.
Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. Cover and bake at 325° for 1 hour or until pork is tender.
Nuts: Preheat oven tp 350 degrees. Combine walnuts and butter in glass baking dish. Bake 15 minutes, stirring every 5 minutes. Combine sugar and pepper and toss warm walnuts in mixture to coat. Let cool and store in jar in fridge. Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve). Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.
Heat oven to 350°F. Melt butter in a small skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5 minutes. Add ground turkey, breadcrumbs, egg, 1/4 cup ketchup, Worcestershire sauce, pepper and salt, if desired to turkey mixture; mix well. Press into 8 x 4-inch loaf pan. Spread remaining 1/2 cup ketchup over top. Bake 1 hour or until the internal temperature of meatloaf is well-done, 165°F. as measured by a meat thermometer. Let stand at room temperature 5 minutes before slicing. Always cook to an internal temperature of 165°F.
Preheat oven to 175degC (350degF). Over medium heat melt butter in large saucepan. Add onion, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into pie shell and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese. Bake in oven for 30 minutes, or until centre comes out clean.
Cook pasta in a large pot until"al-dente" (still slightly firm) and drain water. (Don't rinse). At the same time pasta is cooking, cook sausage until no longer pink. DO NOT DRAIN SAUSAGE. In the pot which pasta was cooked, pour spaghetti sauce, sausage with drippings, pepperoni, garlic powder, mushrooms & parmesan cheese. Then add still hot pasta & cheese. Stir until all pasta is coated w/sauce. Cheese will melt from the heat of the pasta. Serve...... OR: Pour this into casserole dish & cover with more mozzerella cheese. Bake at 400 degrees for about 20 minutes, or until cheese is melted. Serve with a fresh loaf of bread & salad! ** I also like to throw in either some canned black beans, peas, or chickpeas every now and then just to give it a kick.
Preheat the Oven to 400°F. Use broiler pan or baking sheet with tin foil sprayed with non stick. Grate the cheese and cut the onion into small pieces. Mix all ingredients except for beef or other meat (great to do while you are defrosting the beef). Include the meat and mix together. Put small balls of meatballs on the baking sheet or broiler pan. Put in oven for 20 minute. Put in tomato sauce and serve over whole wheat noodles.
In a tumbler, add Crown Royal Special Reserve and Grand Marnier. Stir with ice. Strain into a martini glass.
If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter. Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread. Layer the brie over the cranberry sauce. Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards. I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted. Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking. Serve hot!
In a *VERY* large pot (I use a huge canning pot), put in 2 cups water. Bring to a boil. Start adding the vegetables, one at a time, adding water as needed to cover them. Stir in the soup mix, bouillon, spices, and the rest of the water. Bring to a boil. Add the barley. Let simmer, covered, for 1 to 2 hours. For a "stewier" soup, let simmer for additional time, stirring occasionally, until it's to your liking.
Place lemon peel strips in large bowl. Add sugar and mash with wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes. Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.
Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap. In a bowl combine all filling ingredients until very well combined. Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don't worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together). Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better). Place the melted butter in bowl. In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using). Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture. Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart. Set oven to 375°F (set oven rack to bottom position). Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving). If using sprinkle finely grated mozzarella or cheddar cheese onto and around the breasts and return to oven for about 3 minutes to melt.
Place all ingredients in a blender and blend until smooth, about 30 seconds to 1 minute. Test the sugar to see if it is to your liking. Serve it immediately otherwise the bananas will turn brown.
Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you). Meanwhile, put on large pot of water to boil. Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg). In a large bowl, gradually mix flour with potato mush until loose batter is formed. Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan). Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook). Gently stir, so they don't stick. After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl. Drain sauerkraut in colander, under cold water, squeezing out excess. Add sauerkraut, cooked bacon and onion to dumplings. Mix gently. Salt and pepper to taste. (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).
Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside. In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside. In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside. In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well. Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.