HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, combine the orange juice, olive oil, garlic, and salt, and blend until smooth. Place the tenderloins in a 2.5-gallon resealable plastic bag or a large bowl. Pour the marinade over them, seal or cover with plastic wrap, and marinate in the refrigerator for 8 hours or overnight. Fire up the grill. Remove the tenderloins from the marinade and pat drive. Pour the marinade into a small saucepan, add the honey, and let the mixture boil until it is reduced to a syrupy consistency, about 20 minutes. Meanwhile, brush the grill with oil and grill the pork over medium heat for 20 minutes, turning occasionally. Brush some of the orange glaze over the pork and continue to cook, brushing with more glaze, until an internal temperature of 150°F is reached (check with an instant-read thermometer), about 20 minutes more. Let the pork rest for a few minutes before slicing.
Bring the milk to the boil over low heat. Add semolina while whisking. Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan). Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again). Add orange blossom water to taste (be careful, this can easily overpower other tastes). Spread on a greased tray (about 1 inch thick), allow to cool to room temperature. Cover and refrigerate until firm. Beat egg. Heat olive oil and butter over medium-low heat. Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs. Cook in oil/butter mixture until golden brown. Serve warm, sprinkled with cinnamon sugar.
Combine flour, salt, and pepper. Add beef and toss to coat. In a large saucepan or dutch oven, brown beef in oil. Add cider, water, vinegar, and thyme. Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender. Add carrots, potato, and onion. Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.
Preheat to 300. Lightly spray large baking sheet with nonstick spray. Combine first 5 ingredients in large bowl. Mix applesauce and sugar in small saucepan; bring to simmer over medium heat. Remove from heat and carefully stir in vanilla. carefully our hot liquid over oat mixture and stir well. With hands, toss mixture until thoroughly mixed. Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, for about 30 minutes IMPORTANT-check after 20 min! Transfer sheet to rack and allow granola to cool completely.
In a large saucepan cook mushrooms, onion, and garlic until onion is tender. Stir in undrained tomatoes, frozen vegetables, pizza sauce, tomato juice, oregano, and fennel seed. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes. Meanwhile, toast bread under the broiler for 1 to 2 minutes. To serve, ladle the veg mixture into bowls. Top each serving with a slice of toasted bread.
Puree spinach in food processor. Saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan. Add flour, stirring until smooth. Cook, stirring constantly 2 minutes. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in spinach, salt, nutmeg, and lemon-pepper. Cook until thoroughly heated. Sprinkle each serving evenly with probolone cheese and crumbled bacon.
Preheat oven to 350°F Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature. Chop cooled pecans. Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed. Blend on low speed adding honey and continue until all ingredients are well mixed. Place in serving dish or bowl and refrigerate until ready for use. Serve with warm cornbread.
Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else. Use hands to mix all toghther. After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind. Bake in a 350* oven for an hour or until it is done. While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove. Use this to put on each cut piece of meatloaf for a gravy.
**Rehydrate the porcini mushrooms while the mushrooms brown. Bring large pot of water to boil (4 quarts water). Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and 1/4 teaspoon salt; cook until browned, about 8 minutes. While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds. Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in sherry and cook until nearly evaporated, about 1 minute. Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues. Remove sauce from heat and season with salt and pepper to taste. Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente. Reserve 1/2 cup pasta water, then drain pasta and return to pot. Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.
In a small bowl combine cheeses and curry powder. Add at least enough curry powder to turn the mixture a pale yellow'eggy' colour- and more if you want it to taste really hot. Beat until well combined. Sprinkle 1 tablespoon of the paprika onto a plate or chopping board. Take half of the cheese mixture and roll it into a ball. Now roll the ball in the paprika until well covered. Wash and dry hands and repeat with the rest of the cheese mixture. Place cheese balls into a plastic box, cover with a lid and refrigerate until cold. Serve with water biscuits (cheese crackers).
Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions. Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute. Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes. Add the Spanish green olives. Drain the pasta into a colander, and place it in the saucepan and mix well. Add the lemon zest and juice and stir. Add the parsley and serve immediately.
Place chicken in water in dutch oven on stove, medium heat. Add salt, pepper and onions to your liking. Cook chicken until it is falling off the bone. Cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave. Crunch up your bag of doritos and set aside. When chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture. Top with crushed Doritos and bake on 400 for 15 mins or until Doritos are turning a golden brown.
Heat taco shells according to package directions. Set aside. Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans and hot water. Stir to combine, then add salt as needed. Keep warm. To make the dressing: Mix together the mayonnaise, sour cream, salsa, ranch dressing mix and hot pepper sauce. Taste and adjust the seasoning, adding salt and pepper if it needs it. To build the tacos, first fill the shell with plenty of lettuce. Spoon on some of the meat mixture, then add tomatoes and cheese. Top with a light drizzle of the dressing and serve immediately. Optional: add a little of the dressing on top of the letuce before adding the meat.
Combine chicken, taco seasoning mix and water. Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened. Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper. In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese. Cover and refrigerate 1 hour. Top with corn chips before serving.
to make Killer Cake: Preheat oven to 350*.Lightly grease and flour 13x9 baking pan. Combine all ingredients in large mixing bowl with electric mixer on low to combine and then medium speed for 2 minutes. Pour cake and pour into prepared 13x9 pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and freeze immediately. DO NOT COOL FIRST! FROSTING: In a large bowl, combine softened cream cheese with 1 cup powdered sugar and beat till well combined. Gradually add granulated sugar and 1 tsp vanilla.Mix well. Fold in 12 oz Cool Whip till well incorporated. Spread frosting on frozen cake and then sprinkle with 1 cup toasted, chopped pecans and 2 Hershey bars, chopped. Refrigerate, Be sure it is thawed before serving.
Cook Ramen and drain. While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat. Add Ghee. Saute (stir fry) Onions and Bell Peppers'til Onions are translucent. Season Egg mixture to taste with Salt and Pepper. Mix noodles with Onions and Bell Peppers. Add Egg mixture, Stir and spread evenly over bottom of the pan. Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes. Cut into wedges. Serve with Salsa Fresca.
Fill a canning jar with boiling water. Cover and set aside. Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid. In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.
Mix chick & yogurt, tikka, juice & garlic. Marinade 20min. Meanwhile cook rice. heat oil in large pan and add chicken & marinade and stire fry 10 min till chicken is cooked thrugh. Add peppers, chilli & onion & cook another 5 min. mix the rice & sultanas to pan and heat through, serve hot,. alternatively, cook, chill in fridge & serve with salad cold.
Add dry ingredients in coffee mug and stir together. Stir in the egg, water, oil, and vanilla extract. Microwave for 3 minutes.
mix all together pour into a ice filled glass or a highball glass. I dont usually measure exact just kinda start with alcohol and dump in juice and grenadine. Mix up and enjoy.
Place flour in center of table, make a well. Beat eggs thoroughly, add oil and salt. Place in center of well. Fold in flour and knead into a ball - Add 1 tablespoon of cold water if dough seems to dry. Refrigerate for at least 4 hours before rolling out. Using pasta machine, roll out the pasta on the thinnest setting, cutting it into 6 sheets.
Boil 1 dry cup of macaroni in salted water for about 7-8 minutes-- an al dente texture is important or else this gets too mushy. Drain the macaroni and put into a microwave-safe dish. Put the soy cheese (or real cheese if you do the non-vegan option) into the dish and mix well. Mix the nutritional yeast with the soymilk and pour in the dish too. Add the paprika and mustard powder and mix well again. Microwave for 2-3 minutes or until all the soy cheese has melted. Mix well, and if it looks like there's still liquid at the bottom from the soymilk, nuke again for another minute or so and mix again. Yields about 2 one-cup servings but sometimes if I'm really hungry I just eat the whole thing out of the container and call it dinner! On that note, if you'd like to make it a small one-dish meal, try adding some chopped broccoli, tomato slices, and/or dulse leaves or flakes for "bacon" since those 3 things commonly are baked in mac & cheese dishes.
Preheat oven to 350 degrees. Mix all ingredients together. Bake for 45 minutes in a greased 9x13 pan.
Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan or bundt pan. Cream shortening at medium speed of mixer. Gradually add sugar until well mixed. Add eggs one at a time, beating well after each egg. Blend in vanilla extract. Combine flour, baking soda and salt. Add alternately with buttermilk to the creamed mixture. Continue mixing well. Mix in the melted chocolate last. Pour batter into prepared pan and bake for about 90 minutes or until cake tests done. Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely. You may sprinkle with confectioners sugar or top with chocolate glaze. For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted. Mix in confectioners sugar and just enough water to make a smooth glaze. Pour glaze over cake and let trickle down the sides.
In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat. If desired, remove crusts from bread slices. Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices). Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture. In a small bowl, combine sour cream and chives. Spoon a little of the sour cream mixture on top of each canape. If desired, garnish each canape with additional finely shredded lemon peel. Serve immediately or cover and chill for up to 2 hours.
In a medium bowl mix the coconut flour and the baking soda together. In a large bowl mix together the coconut oil,banana, eggs, and vanilla. Then mix the dry ingredients into the wet. Add the chocolate chips. Bake at 350oF or 180oC for 12 minutes.
Combine cream cheese, sour cream, and taco season using a hand mixer. Place the lettuce on the bottom of a small casserole dish. Spread the cream cheese mixture on the lettuce. Layer the rest on top of the cream cheese mixture. Chill for at least one hour. Serve with your favorite chips.
In a large frying pan cook all the bacon to a nice crispy texture. While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency. Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned. After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot. Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth. Serve over black or pinto beans with grilled corn tortillas and enjoy.
PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel. LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes. Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool. TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end. Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini. Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.
Wash and remove stems and chop peppers. In a 6-8 quart pot combine peppers and remaining ingredients and mix well. Bring to a boil over medium heat stirring occasionally. Boil for 8-10 minutes stirring frequently to avoid sticking. Immediately fill jars with mixture, leaving 1/2 inch head space. Carefully run a plastic knife down inside of jar to remove bubbles. Wipe jars and threads clean. Adjust two piece caps. Process pints or half pints in boiling water canner for 15 minutes.
Preheat oven to 350 degrees. Beat eggs and leave in bowl. Pour parmesan cheese on to a small plate (for dipping). Pour bread crumbs on to small plate (for dipping). Pound chicken breasts to 1/8 thick (to tenderize). Heat a small amount of oil in frying pan, just enough to cover the bottom. Dip breasts first in parmesan cheese, then in egg, then in bread crumbs. Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish. Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all). Saute mushrooms in same frying pan- just until soft. Add the wine to the mushrooms (Just to cook off the alcohol) approx 5 minutes. Cover the chicken breasts with the mushrooms and the wine. Cover with cassarole dish with foil. Bake at 350 degrees for 45 minutes. Remove from oven, remove foil and place one large slice of jack cheese on each breast. Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted. Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size. My daughter and I do not like mushrooms so we put them all on my hubbys pieces!
coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown- 5-6 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese if you like.
Make 4 foil packets and place a fillet in the center of each. Season fish with salt and pepper to taste. Placed 12 pieces of tomato into each packet. Divide the onions among the 4 packets. Blend the soy sauce, butter and lemon juice and whisk. Divide this and spoon over the fish, tomatoes and onions. Seal the packet by folding tightly. Grill for 8 minutes on one side and turn packets over and grill the other side of the packet for 7 minutes. Be careful not to get steam burn when opening packets.
In a deep saute pan or pot, heat the oil to 360 degrees. Combine the flour, sugar and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl. One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere. Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence. Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro. Serve immediately.
Sauce -- It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits. Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce -- just add more milk. Biscuits -- Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown. Serving -- Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.
In a large non-stick skillet add olive oil, sausage, potatoes, Serrano pepper, Maui onion, 1/2 teaspoon sea salt and 1/2 teaspoon white pepper. Saute sausage, potatoes, pepper, onions until they are golden brown; about 4-5 minutes. Remove from heat and hold warm for service. In a bowl whisk eggs, heavy cream, sea salt and white pepper. In a clean skillet melt butter and add eggs. Scramble 2-3 minutes or until done. Place Fernandes Linguica, potatoes, scrambled eggs on warm serving plates. Garnish with sliced Blood Oranges and serve. *Note: Saloio XV Premium or any Extra Virgin Olive Oil.
Put the avacado in a medium bowl and gently mash with a fork until chunky. Stir in the tomato, onion and salt. Serve at once or press a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning and refrigerate up to 3 hours.
In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn). Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft. Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick. Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted. Salt to taste. Serve.
Preheat oven to 350 degrees F. Sift flour, cinnamon, baking soda and baking powder together and set aside. Beat eggs with sugar, oil and vanilla. Add flour mixture to egg mixture, mix well. Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans. Mix well. Divide batter into 2 greased loaf pans. Pan should be about 1/2 full. Bake for 45 minutes, or until cakes test done. Let cool for about 10 minutes. Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing. Remove cakes from pans and glaze tops of cakes while warm.
Keep water to boil in big saucepan. Go on adding vegetable. I add according to the cook time the vegetables take. Add onions, potato and carrots. let it cook for 2 minutes then add rest of the vegetables except coriander. Chop little coriander ( 2 tablespoon) and add to the soup. Take the remaining coriander leaves with stems in blender and blend it in smooth paste, Add this paste to the soup. Add salt, black pepper powder, dry basil leaves and finely cut parsley. Stir well. Let it cook. Grate the lemon zest and add to the soup. Now squeeze the lemon and add the juice. In a small bowl mix take 3 tablespoon cold water and mix the corn flour nicely till it becomes smooth paste. Add this paste slowly stirring continuously so as to avoid lump formation. Let it cook for another minute.  The soup is ready to serve. Serve hot.
Drain the sardines and mash well in a bowl, add the vinegar and pepper and mix well. Divide into half and add to each piece of the toast, cover the top with sliced tomatoes and add some mayonnaise over the tomatoes.