HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F Score the fat of the pork with a knife and rub with salt, majoram and caraway seeds over the meat. In a large pan, melt the butter over high heat and seal the meat rapidly. When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently. Serves 6.
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours. For the sauce: Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power. Spoon berries atop the panna cotta, drizzle generously with chocolate sauce. Top with more berries and a decorative drizzling of sauce, and serve.
Combine meat and flour in plastic bag; toss to coat evenly. Brown meat in oil in 6-quart pot. Season with salt and pepper, if desired. Add remaining ingredients, except mustard. Bring to boil; reduce heat. Cover and simmer 1 hour or until beef is tender. Blend in mustard. Garnish with chopped parsley and serve with warm crusty French bread, if desired.
Preheat oven to 375 degrees. Spread pecan halves on a cookie sheet and toast for 5 minutes, stirring once. While pecans are toasting, butter sides of a 2 quart saucepan. Combine water and next 3 ingredients in saucepan. Heat and stir until sugar dissolves and mixture comes to a boil. Continue to cook while stirring constantly, until the mixture comes to soft ball stage (236 degrees). Remove from heat and beat by hand for 1 minute or until mixture begins to get creamy. Add vanilla and warm nuts to sugar mixture and spread on a cookie sheet. Acting quickly, use two forks to separate the pecans so that they do not clump together as they cool.
Preparing the uchepos: Cut through each corncob at the thickest part, just above the base. Unwrap the leaves very carefully, trying to keep them whole, and trim off the points. Rinse the leaves and set them aside to drain. Cut the kernels from the cobs as near to the core as possible. You should have 4 cups of kernels. Put the kernels into the blender with the water and salt and grind them until they are very smooth. It will be much easier to do in 2 lots. You will have to keep stopping the blender and releasing the blades; but do not add more water. Making the uchepos: Smear a thin coating of the corn mixture over the broadest part of the cornhusk, allowing for turning down about 1 1/2-inches at the bottom broad part of the husk and about 3-inches high at the pointed top. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader over it. Cooking the uchepos: The most convenient way to cook uchepos is with a conventional steamer. Fill the bottom of the steamer with water up to the level indicated and bring it to a boil. Line the top of the steamer with cornhusks, covering the bottom and sides well. Stack the uchepos upright. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks. Cover the uchepos with more cornhusks. Cover the top of the steamer with a thick cloth a piece of old toweling is best to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid. As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the uchepos cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. It the water is allowed to go off the boil the uchepos will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary. To test the uchepos for doneness, remove 1 from the center, and 1 from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the uchepos and see if they are spongy and well cooked throughout. I serve them with sour cream and salsa, red or green, whatever you prefer.
Set oven to 375°F. Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!). In a bowl, sift together flour, baking soda and salt. In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes). Add in eggs and beat on medium speed until blended (about 1 minute). Add in the flour mixture, and beat until blended (about 30 seconds). Add in chocolate chips, nuts and toffee bits; mix to combine. Drop the dough by tablespoons (equivalent to about 3 tablespoons). Bake the cookies centers are slightly puffed up (about 11-12 minutes). Remove the cookies from the oven and allow to cool on the baking sheet.
Shell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes. Remove and discard mushroom stems; cut a cross in the top of caps. Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through. Serve with green onion and individual bowls of dipping sauce. Dipping sauce Combine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.
Mix all ingredients. Place 3 heaping teaspoons in one cup of HOT water.
Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine. Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine. Season with salt and pepper. Transfer to a bowl and serve.
Remove the papery skin from the back of each rack of ribs; place the ribs in a roasting pan. Combine the garlic, thyme, oregano, marjoram, salt, cinnamon stick, allspice berries, cloves, vinegar, and 3 tablespoons water in a blender or spice mill; process to a smooth paste, adding more water, if needed. Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours. Preheat grill to medium; when ready to cook, season the ribs with salt; oil the grill grate, then arrange the ribs on the hot grate, meaty side down. Grill the ribs until nicely browned and cooked through, 30-40 minutes in all, turning once or twice with tongs. Cut the racks into sections of 2 or 4 ribs for serving; serve with Salsa Mexicana. To make the salsa--cut tomatoes, onion, and chiles into 1/4-inch dice (you can soften the bite of the chiles by scraping out the veins and seeds); combine in a serving bowl. Add in cilantro, lime juice, and salt; toss to mix; adjust seasoning to taste by adding more lime juice or salt.
mix first three ingredients in a 9X13 glass baking dish or similar. add chicken. bake for 2.5 hours at 350, turning over every 30 minutes.
Preheat oven to 350 degrees, using the middle rack. Line a 10-inch by 15-inch jelly roll pan with foil. (You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray. Line the pan completely with crackers, salt side up. Cover the whole bottom. Set aside. Combine the butter and brown sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Boil for exactly 5 minutes, stirring constantly. If it sputters, reduce the heat. If it stops boiling, reduce the heat. NEVER STOP STIRRING. Pour the mixture over the crackers as evenly as possible. Slide the pan into the oven. Bake at 350 degrees for 10 minutes. Remove pan and sprinkle with chocolate chips. After a minute or two of melting, spread the chips with a spatula. Sprinkle chopped pecans over the top and refrigerate. When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.
Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat. Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes. The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half. Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.
Mix together mustard, vinegar and olive oil (I use a small jar and shake vigorously until smooth & blended). Add salt and pepper to your liking. Place the spinach, avocado and bacon in a large bowl. Add the dressing and toss to coat. Arrange on plates and top with goat cheese. Serve immediately.
Whip the cream until stiff. In another bowl mix the milk, sugar, cider, vanilla and salt. Fold whipped cream into cider mixture, then whisk until frothy. This can be stored in the refrigerator and re-whisked before serving.
Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness. Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well. Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together. Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.
Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm. While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm. Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm. For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.
Make sure your bananas are ripe for this marinade. Green bananas won't work well at all. Peel bananas and put into the food processor, puree until smooth. Add the mayonnaise, yogurt, mustard, lime juice, tabasco, garlic, and green onion, and continue blending until thoroughly mixed. Transfer to a small bowl add honey, salt and pepper to taste and refrigerate until ready to use as marinade. You can make this up to eight hours in advance. Keep it tightly covered in the refrigerator. Good as a marinade for grilled shrimp, fish, and chicken!
In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed. Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving). With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through. Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
The Jam: Place rhubarb, sugar& water in a saucepan. Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe). Bring to a simmer over low heat, cook stirring often until the rhubarb is soft. Cool the jam. Shortbread: Whisk the flour, baking powder& salt together, set aside. In another bowl beat the butter until it is pale and fluffy. Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture. With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated. Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap. Freeze the dough for at least 30 minutes. Assembling& Baking: Preheat oven to 350F with rack in center of the oven. Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater). Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too. Spread with the Rhubard jam (or jam, preserve of your choice). Grate the remaining ball of dough on top, pat gently so it is evenly spread. Bake for apprx 40 minutes or until it is golden. As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack. Cut into bars. The size& shape is up to you. It is nice served with a dab of whipped cream.
Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes. Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes. Remove from the oven, stir well and add the chicken. If dry add another 1/2 cup of stock or water. Bake for another 30 minutes until the chicken is cooked and the rice tender. Serve with remaining kaffir lime on top.
Peel and cut sweet potatoes into 1 inch pieces. Place potatoes in medium saucepan. Add enough water to cover, bring to boil over medium high heat. Cook 10 to 15 minutes or until tender. Drain potatoes and place in large bowl,mash until smooth. Alternatively, use 4 cups cooked, mashed sweet potatoes. Add orange juice, egg, orange peel and nutmeg, mix well. Preheat oven to 375 degrees. Spray baking sheet with nonstick cooking spray. Spoon potato mixture into 10 mounds on prepared baking sheet. Sprinkle pecans on tops of mounds. Bake 30 minutes or until centres are hot.
Heat a large nonstick skillet with EVOO, two turns of the pan, over medium-high heat. Place meat of choice into a mixing bowl. Combine the dry spices and sugar in a small dish, then sprinkle evenly over the meat. Add fresh basil or cilantro, lots of salt and pepper to the meat. Mix the meat and spices and form four large patties. Make a divot in the center of the burger. As the burgers cook, the well will swell up and you'll end up with a flat surface instead of the dreaded burger bulge. Cook the patties for 3-4 minutes on each side, turning once. While the burgers cook, make the mango salsa: in a small bowl, combine the mango, red pepper, jalapeno, cucumber and lime zest and juice. Season with salt, to taste. Toast the buns lightly under a hot broiler. When the burgers are done, transfer them to bun bottoms and top with Bibb lettuce, lots of salsa and bun tops. Serve burgers with a few chips alongside.
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Serve with optional toppings.
Reserve 2 tablespoons of broth. Set aside. In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth. Slowly add egg, stirring gently. Sprinkle with scallion.
Place chicken breast in a baking dish. Spread 2 tablespoons of ranch dressing on each chicken breast. Slice bacon to fit chicken breast and layer on top of ranch. Bake in oven preheated to 400F on top rack for 35 minutes or until chicken is no longer pink. Top with cheese and return to oven for 3-5 minutes or until cheese is melted.
Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through. Remove cover, add corn and salsa and simmer until corn is tender. Ladle into soup bowls, top with cheese and chips.
Put everything in a bowl. Squeeze lime over salad and season to taste with salt and cumin. Toss. You can serve or let refrigerate for up to 30 minutes.
Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix lightly but well, then add the flour, salt, soda, cinnamon, and baking powder. Mix till blended well. Divide batter into 2 well greased and floured 9x5-inch loaf pans. Bake at 325 degrees for 1 hour or until done. Raisins or nuts may be added.
In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well. In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper. Slice the tomatoes and arrange on 4 plates. Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!
Bring water to a boil,add sua=gar and coffee,stirring until dissolved. Stir in chocolate syrup. Stor in the refrigerator.
Stem and halve strawberries. In a large bowl combine all the berries, lemon juice, splenda, triple sec and chopped mint. Toss gently to combine, cover and refrigerate until serving. Just before serving add sliced banana and toss again.
Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted. Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast. Add milk to measuring cup and add hot water. Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes. Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer. Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside. Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan. Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped. Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.
Cook beans according to package directions. In a separate bowl, combine butter, garlic and pepper. Drain beans; place in serving bowl. Add butter mixture; toss to coat evenly. Serve immediately.
In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed. Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans. Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes; then remove from pans. Let cool completely and frost. FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain. Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain off the fat. Add the 1 can of tomato sauce to the beef and onion mixture and simmer for 5 minutes. Prepare Rice-A-Roni according to package directions. When rice is done, combine it with the beef mixture. Fill peppers with the beef and rice mixture. Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over). Cover the baking dish. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese. Bake uncovered for about 5 minutes more to melt cheese. Serve with the tomato sauce.
Place lemon wedge in Toddy Glass or Irish coffee glass. Pour whiskey and honey over lemon. Fill with water.
In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste. Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.