HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm. Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes. Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving). Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.
Combine first 7 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 30 minutes. Remove chicken from bag; reserve marinade. Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until chicken is done; baste occasionally with reserved marinade. Combine orzo and next 4 ingredients in a bowl; toss gently to coat. Serve chicken on top of orzo. Garnish with fresh oregano sprigs, if desired. Yield: 4 servings.
Heat oven to 450 deg. Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.). Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat. Serve immediately.
In a large bowl, combine the cereal and raisins. In a saucepan, bring to boil butter, syrup, brown sugar, cinnamon, and salt. Boil 3 minutes, stirring regularly. Remove from heat and pour over cereal mixture. Stir until completely coated. Spread mix on clean countertop or wax paper to cool. Store in airtight container in refrigerator.
In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick. Stir in half and half; heat and stir until thickened. Remove from heat and cool. Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed. Pour into ice cream maker and process according to your machine's direction. Makes about 1 quart.
drain all oil and liquid from the artichoke hearts in colander. coarsly chop the artichokes (no prickly leaves, only soft cut able parts). combine all ingredients in crock pot and place bread slices on top to soak up excess oil. cook on high for 2 hours. can also be done in a casserole dish in the oven at 350 for 1 hour.
Combine rolls. Spray counter lightly with non-stick spray and roll dough into a 22 x7-inch rectangle. Cover dough with plastic wrap and let rest. Combine the jalapenos, bacon and cream cheese. Remove wrap from dough and spread dough evenly with the cream cheese mixture. Starting with a long side, roll dough to make a long log. Pinch long edge to seal. Cut the log into 32 slices and lay each slice onto a sprayed baking sheet with the spiral showing. Cover with sprayed plastic wrap and let rise 30 minutes. Remove plastic wrap and bake at 350°F 12-15 minutes or until golden brown.
Crack eggs into a mixing bowl. Beat with a rotary beater or fork until yolks and whites are mixed together. Add milk and, if you like, cinnamon. Beat until ingredients are well mixed. Pour egg mixture into a pie plate. Put half of the butter in a skillet. Put the skillet on a burner. Turn the burner to medium heat and let the butter melt. Dip 1 slice of bread into egg mixture. Turn bread over with a pancake turner to coat the other side. Put coated bread in skillet. Repeat with second slice of bread. Cook until bottoms are light brown. (To check, lift bread with pancake turner and peek underneath.) This will take 1 1/2 to 2 minutes. Turn bread over. Cook until second sides are light brown (about 1 1/2 to 2 minutes more). Remove bread from the skillet. If necessary, put remaining butter in the skillet. Repeat Steps 3 and 4 with remaining bread and egg mixture. Turn off burner. Remove skillet from burner. If you like, serve French toast with fresh fruit and sprinkle with powdered sugar. Serve with a drizzle of syrup, bacon strips, and a glass of milk. *NOTE: If you don't use firm-textured bread, such as French bread, cover bread slices with paper towels and let them stand out on a counter for several hours or until they are dry.
Wash the bok choi and chop it, discarding the stems. Saute bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins). Chop spring onions. Chop coriander. Put onions, bok choi, sour cream, mayonnaise and coriander into a bowl and mix, preferably with an immersion mixer or in a food processor. Chill for 1 hour as texture will become thicker (I served it right away once and it was still good but a bit soupy). Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).
Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving.
Mix all together, mixture will be stiff. Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back. These freeze very well.
In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic. Process until almost smooth. If necessary, stop blender and scrape down sides. In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown. Heat up the broth and add to the rice along with the cilantro/parsley mixture. Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded. Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up. Season with salt to taste.
Steam the broccoli and snow peas for about 5 minutes, till crisp tender. Heat large skillet and oils, then add onions and peppers. Stir-fry for about 3-4 minutes, or until vegetables start to soften. Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes. Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute. Mix cornstarch into broth, then add to the wok. Cook until sauce starts to thicken. This recipe makes one 3 block serving.
Combine the above ingredients and stir until well blended. Place in a 3x4-inch ziplock bag or small jar and seal. Attach a gift tag with the directions on how to prepare the dip. GIFT TAG: Combine the Ranch Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers or fresh vegetables.
Mix all ingredients except for one hard boiled egg and paprika for garnish. Place potato salad into a pretty serving bowl. Arrange sliced boiled egg in decorative fashion on top of the potato salad. Sprinkle generously with paprika on top. Chill or serve warm.
Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble. Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown. Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes. Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth. Add tomatoe, season with salt and pepper, pour over hot noodles and serve.
Preheat oven to 350 degrees. Grease 10" fluted tube pan. Open each tube of biscuits and separate into 10 each. Cut each biscuit in half. In a small bowl, combine the remaining ingredients. Slowly pour half of the mixture into the fluted tube pan. Put half of the biscuits into the pan, pour remaining liquid over them, then top with remaining biscuits. Bake for 30 - 35 minutes. Allow to cool before removing from pan (5 mins). Serve warm.
Sift flour into a mixing bowl and place into a low oven to warm. Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar. Remove flour from oven; take 2 cups of flour from the bowl and set aside. Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes. Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes. Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier. Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball. Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size. Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape. Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour. Preheat oven to 375 degrees. Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later. Cool on a rack when done.
Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans. In a large, heavy frying pan, heat the oil over med-high heat. Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes. Add the garlic, season with salt and pepper, and cook for 1 minute. Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo. Cover and cook on LOW setting for 6-8 hours, stirring once or twice. The beans should be very tender. Discard the bay leaves; season with salt, pepper, and Tabasco. If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew. Spoon rice into shallow bowls, top with the stew and serve.
In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well. Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.
When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same. Fill a large measuring cup with water, and set it aside. Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux. After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed. Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!). This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey. For beef, the same method, use the pan drippings. For something with no fat, you can use butter, flour and, water. To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown. A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce. Salt and pepper to taste.
The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight. Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven. Place meat on top, dot with butter, and pour combined wine and tomato sauce over all. Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened. Serve with pasta, rice or boiled white potatoes.
Line bottom of greased casserole with chipped beef. Wrap each breast with a slice of bacon and place on chipped beef. Mix soup and sour cream and pour over chicken. Refrigerate until ready to cook. Cook uncovered for 3 hours at 275 degrees.
In a large skillet, cooke beef with garlic powder until browned; drain. Add broth, tomatoes and Italian seasoning. Bring to a boil. Stir in pasta. Cook over medium heat for 10 minutes or until pasta is tender. Stir in 1/4 cup of parmesan cheese. Serve with additional cheese if desired.
First fillet salmon, and then skin salmon very carefully, with a sharp fillet knife, trim salmon, with no bones attached. When fillet is done, slice salmon into thin strip width lenght not tail to head length. Mix all dry ingredients togther. mix all eggs into a bowl, scramble take strips of salmon, dip into the flour mixture first then into the egg wash and then back into the flour mixture. then carefully use a home deep fryer and cook until golden brown color, serve with homemade fries and lemons. various dry herbs can be used to your liking, this is just a beginning of what you can use for the flour mixtures.
Whisk together all ingredients. Marinate pork a minimum of 4 hours or over night. Remove pork from marinade and boil marinade. This will kill all the bugs. Grill pork, turning and basting often, with boiled marinade.
Preheat oven to 200 C. Use a vegetable peeler to cut parsnips into long strips. Place on lined baking tray. Toss with butter, sugar and salt. Roast for 10 minutes and toss. Roast for another 8 - 10 minutes or till golden and crispy.
Heat oil in a pot and saute garlic until golden brown. Add onion, potato, rice, broth, parsley, and 2 cups water. Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Add more water if soup appears too thick. Stir in cheese and serve.
1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes. 2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low. 3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.
Combine oat bran and orange juice in a medium sized microwave-safe bowl. Microwave on HIGH for 2 minutes; watch constantly and stop cooking when mixture threatens to bubble over the sides of the bowl. Stir occasionally. After 2 minutes, check to see if all the orange juice has been absorbed. If not, microwave for another 30 seconds to a minute. Stir, and, if desired, top with fresh orange slices (or any other"compatible" fruit) for a yummy, citrusy breakfast! Note: Microwave times will vary so adjust cook time accordingly; this recipe simply provides a rough guideline.
Preheat oven 375 deg. Combine first four ingredients in plastic bag. Add chicken strips and marinate for 15 minutes. Place almonds and parsley on waxed paper. Dip chicken strips into mixture to coat. Place chicken strips on a sprayed jelly roll pan and bake at 375 deg. for 16-20 minutes. Plum sauce: Cut in half, remove seed and chop. Puree plums in a blender Place puree into a sauce pan and add soy, cornstarch, sugar, ginger and garlic. Bring to a simmer and let simmer until thick about 10-15 minutes. Or you may place in a 1 quart glass container, combine all ingredients and microwave on high uncovered for 8 minutes. Stirring every 3 minutes or until thick and clear. Serve chicken strips with lettuce, sugar snap peas and sauce.
Preheat oven to 350 degrees. Scatter scallions, mushrooms and watercress on bottom of heavy, non-reactive baking dish. Place fish on top and add lemon juice and wine. Sprinkle with herbs and arrange tomatoes around perimeter. Cover dish with foil and bake for 20-30 minutes depending upon thickness of fillets.
Set oven to 400 degrees. Set oven rack to second-lowest position). Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan. In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes. Add in the diced carrot and cook another 3 minutes. Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes). Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl. In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies. Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!). Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one. Brush the meatloaf with 1/4 cup with chili sauce. Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking). Let meatloaf stand for about 10 minutes before slicing.
Fill the reservoir with ink (not completely full), empty reservoir into mixing container (old teaspoon), put in the essential oil and fill reservoir again. Or you can get the smallest bottle of ink and add the required amount of essential oils. Some essential oils you may like to consider using are: Lemon (refreshing), Lavender (relaxing, calming), Geranium (calming), Mandarin (calming) or a blend of Lemon (2 drops), Eucalyptus (3 drops), Pine (1 drop) and Lavender (2 drops) for a get-well message!
Combine all ingredients in a small bowl. Whisk until smoot. Cover and refrigerate at least4 hours.
Wash Eggplant. Cut off ends and discard. Slice into 1/2-in slices, sprinkle with salt and place on paper towels. Let stand for 30 minutes. Preheat oven to 350 degrees. Gently shake excess moisture from eggplant slices and place on greased cookie sheet in a single layer. Bake approximately 30 to 40 minute turning once. Cook whole potatoes and let cool. Peel and slice 1/2" thick. An alternative is to mash the potatoes and add a little milk to make a slightly creamy mashed potatoes. For the meat sauce: Melt oil and margarine in a pan. Add meat, onions and garlic and brown. Add remaining ingredients and simmer on low for 20-30 minutes. For the butter sauce: Melt margarine in saucepan, remove from heat and add flour, stirring to a smooth paste. Return to medium heat and slowly add milk, stirring constantly until sauce begins to bubble and thicken. Cook for 1-2 minutes. Whisk small amount of sauce into beaten eggs, then stir egg mixture into the pan of sauce. Add cheese, salt and pepper & mix well. Cook for 1-2 minute more until bubbles. To put together: Spread thin layer of cream sauce over bottom of a 13x9x2-inch pan. Layer half of the eggplant slices and potato slices and top with all of the meat sauce. Place remaining eggplant and potato slices (or mashed potatoes) over meat sauce and spread remaining cream sauce over top. Sprinkle with additional parmesan cheese. Bake at 350 degree for about 1 hour or until browned on top.
Wash and dry fish fillets. Coat fish with pesto. Now coat fish with panko, pressing to make it stick. Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.
Stir together first three ingredients, then add walnuts. Spread mixture evenly in a shallow baking pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Sprinkle 2/3 of these crumbs in 13x9x2 inch baking pan. Combine egg whites, sugar, berries and lemon juice in a large bowl; beat at high speed to stiff peaks, about 10 minutes. (may beat egg whites & berry mixture 15 minutes at medium speed). Fold in whipped cream. Spoon over crumbs (in baking pan). Top with remaining crumbs. Freeze 6 hours or overnight. Cut in squares. note- you'll need to let the dessert sit out a bit before you cut & serve.
Add ice to a tall cocktail glass. Pour in vanilla vodka. Fill Glass with Diet Cream Soda.
Cook sweet potatoes in boiling, salted water until just tender. Drain well and set aside. Heat oil in large skillet. Add red bell pepper and onion and mix well. Allow vegetables to carmelize in pan, but do not burn. This takes about 3 to 5 minutes. Add sweet potatoes back to the pan. Combine sugar, juices and seasonings in a small bowl. Pour juice mixture over vegetables in pan and toss gently to coat. Cook over medium heat until liquid reduces and is syrupy, about 5 to 10 minutes. I don't use the Mccormicks seasoning, just because I have always used Wild Oats Caribbean Seasoning. If you have a favorite brand, use it. Just stay away from the ones with sugar as an ingredient. This freezes very well and I always make 3 or 4 batches at once in my dutch oven.
Prep ingredients so that they will blend properly. i.e. cut onion into chunks so it will blend, but there is no need to dice it. Place all ingredients in order into a blender (Blendtec with Twister jar is recommended). The ingredients are ordered such that those with greater hydration are first. This aids blending, but may not entirely prevent air pockets. Blend until relatively smooth, but not liquefied. Refrigerate for 30 minutes before serving.
Spray a 3 or 4 quart slow cooker with non-stick cooking spray, and add all ingredients except cheeses and hot pepper sauce to the crock pot. Cover and cook on low setting for 3-4 hours. Check potatoes to be sure they are tender, and then stir in the cheeses and the hot pepper sauce to taste. Adjust salt and pepper to taste also. Once the cheeses are completely melted, it's ready to eat!