HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork chops in a little oil or coat the pan with cooking spray. Mix together brown sugar, vinegar, water and soy sauce. When pork chops are browned, pour the sauce over them and let it come to a boil. Reduce heat to low, cover and simmer. For 1/2" chops, cook 45 minutes. For thicker pork chops, cook 1 - 1 1/2 hours. Remove chops to a plate. Stir 1 teaspoons of cornstarch in 1 tablespoons water and add to liquid in the pan. Stir until it thickens and clears. If you want a thicker sauce, add a little more cornstarch. Return the chops to the pan, turning to coat in the sauce. Let cook for a couple of minutes. Serve with rice.
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is).
Melt butter over medium heat; saute onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes). Add the water, chicken, pepper, and poultry seasoning; bring to a boil. Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes). Preheat oven to 350°F. Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes). In another skillet, melt butter, and saute mushrooms and artichokes until tender (10 minutes). Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole. Bake, covered, for 20-25 minutes.
Cut tofu into bite sized pieces and saute in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium. In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice. Note: use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor. Or orange peel or orange juice concentrate for more orange flavor. Enjoy!
Place 1 cup fat free milk (110 degrees F/45 degrees C), 2 eggs (at room temp), 1/3 cup light spread (melted), 4 1/2 cups flour, 1/2 cup white sugar, and 2 1/2 teaspoons bread machine yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1/4 cup brown sugar and 2 1/2 tablespoons ground cinnamon. In another bowl, mix together 1/4 cup unsweetened applesauce and 2 teaspoons honey. Roll dough into a 16x21 inch rectangle. Spread dough with applesauce mixture and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 16 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together1/2 package fat free cream cheese, 3/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Spread frosting on warm rolls before serving.
Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin. Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down. Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade. Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade. For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture. Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth. Preheat oven to 375 degrees. Brush chicken generously with the apricot glaze. Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes. Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm. Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce. Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce. Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.
Place a large pot of water over high heat and bring up to a boil for the pierogies. Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender. Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat. While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat. Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.
Place Swiss Roll on flat surface or plate. Put a dab of chocolate frosting on each lifesaver. Make four "wheels" with lifesavers, and use another for a steering wheel. Split one fudge covered graham cookie in half, cover back side with a little bit of frosting, and use to finish off the front end of the "car". Put a dab of frosting on bottom of the bunny and adhere to top side of the Swiss roll "car".
In a large heavy skillet melt 1/4 cup butter. Add crawfish and saute 10 minutes. In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley. Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce. Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.
Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp. Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside. Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth. Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture. Bake at 300° for 30 minutes. Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie. Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand for 1 hour before serving.
Place ham in a 4 or 5 quart crockpot and pour apple juice over ham. Combine brown sugar, honey mustard, and pepper in a small bowl and blend well. Spread over ham. Cover crockpot and cook on LO heat for 6-8 hours. Slice and serve.
Boil water in a medium saucepan. Remove from heat and add all tea bags. Cover and let stand for 10 minutes. Remove tea bags and then cover and chill for 2 hours. Transfer tea to a pitcher and stir in cranberry juice. If desired garnish with mint leaves or fresh cranberries. Chill remaining tea for up to 2 days.
Place apricots and sugar in a screw-top jar. Add vodka, screw cover on tightly and shake to dissolve the sugar. Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor). Strain liqueur into a decanter through a fine sieve and store in refrigerator. Apricots may be saved, chopped and used as a topping on ice cream.
Combine 4 cups sugar, catsup, mustard, red pepper, black pepper, water, salt, Crisco, butter and enough vinegar to make 1 gallon. Mix well, cook slowly for one hour, stirring while cooking. Add corn starch. Add 1/2 cup sugar at last.
Preheat oven to 325*. Oil or spray the bottom of an 8 X 8 glass pan. Prepare the carb controlled brownie mix according to directions, using 1 beaten egg, the oil and the water. Use a spoon to mix. Spoon into a prepared glass square pan and set aside. In a separate small bowl, combine the soft cream cheese, flour, Splenda, vanilla and the other beaten egg. Stir until smooth. Carefully spoon the cream cheese mixture over the brownie batter. With a knife, swirl the batter. Place pan in the middle of the preheated oven, for about 25-27 minutes; do not overbake.
Shake sand through a flour sifter and mix with cornstarch and hot water in an old pot. Cook over low heat, stirring with a wooden spoon. When the mixture forms a dough that pulls away from the sides of the pot, spoon it out onto wax paper and let cool. Knead well and store in a tightly covered container. Cover the work area with wax paper and have the children pat out the sand dough. Use cookie cutters to make different shapes. Allow to air dry in the sun until hardened.
Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl. Slowly stir-in the water a little at a time until the sauce is smooth. Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!). Continue cooking until the chicken is nicely browned all over. Pour-in the peanut sauce and diced tomatoes and stir well. Cover and reduce the heat to low simmer. Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed. Serve over rice or rice balls.
Heat oven to 350°F Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth. In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan. Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled. Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature. In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time. To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.
In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender. Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone. Add shrimp and corn. Season with salt and pepper and stir. Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally. Garnish with grated, fresh parmesan cheese.
Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into medium bowl. Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days). Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.
Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside. Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning. Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets). Serve with corn,tomato avacado relish -- YUMMMMMMY.
Cut meat into thin flat slices about 1/2 inch thick. Mix the ground peanut, ginger, pepper, cloves and bouillon in a small bowl. Thread meat on 4 large wide skewers. Coat meat with mixture and brush with oil. Grill until meat is brown on both sides and cooked to desired degree.
In large skillet over medium heat, cook broccoli, garlic and pepper in oil 5 to 6 minutes or until crisp-tender. Add water and flavor packet from couscous; bring to a boil. Remove from heat. Stir in couscous and pepperoni. Cover. Let stand 7 minutes. Sprinkle with olives and serve.
Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside. Place the jackfruit strips, shallots, coriander & mint leaves in a bowl. Pour the blended dressing over & toss well. Serve with the toasted sesame seeds & peanuts sprinkled over the salad.
Prepare noodles by following the package directions; drain and set aside. In a bowl, combine sour cream, soup, and dill weed; mix well. Add in onion, olives, 1/2 cup cheese, and shrimp; stir to combine. Add in noodles; stir to combine. Transfer mixture to a greased shallow 2-quart casserole dish. Cover and bake in a 350°F oven for 30 minutes. Uncover; sprinkle with remaining cheese; bake 5 more minutes or until cheese melts.
Preheat oven to 350-degrees F. Grease and flour a 10 x 13 inch cake pan. In a large bowl combine the first 6 ingredients (flour - salt). In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla). Stir wet ingredients into dry ingredients. Pour batter into a prepared pan. Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean. Let cake cool while preparing frosting. To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave. Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar). Spread frosting on cooled cake.
preheat oven to 350. in large mixing bowl, cream together butter, sugar, and egg. next, combine banana's. add to your mix the flour and baking powder. Last, but not least, add the chocolate chips and blueberry's. pour into loaf pan and bake for 45 minute.
While your turkey cooks, place giblets in large sauce pan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf. Simmer over medium heatuntil stock is reduced to around 3 cups. (about 2 hours) Strain the stock into a bowl. Chop giblets. Set aside. Melt 5 T butter in large heavy saucepan over medium heat. Add 5 T flour and whisk 2 minutes. Gradually add turkey stock, cream and up to 1 cup of turkey pan juices. Simmer gravy until desired consistency, whisking occasionally. Add chopped giblets. Season to taste with salt and pepper.
Drain water off of green beans. Take five green beans and wrap with bacon end to end. Lay in shallow baking dish. Bake for 35 min at 375 degrees or until bacon is done. Add salt and pepper to taste.
Position rack on bottom shelf in oven. Preheat oven to 350F (180C). Remove store-bought frozen pie shells from freezer and place on a baking sheet. Thaw at room temperature about 10 minutes. Or place homemade shells on a baking sheet. Meanwhile, in a large bowl, whisk eggs. Whisk in brown and granulated sugars, cinnamon, nutmeg, ginger, cloves and salt. Whisk in pumpkin until blended, then whisk in milk and 1 cup (250 mL) whipping cream until thoroughly mixed. Pour into pie shells, then smooth tops. Bake on bottom rack of preheated 350F (180C) oven until filling is just set in centre when jiggled, 55 to 60 minutes. Remove from oven to a rack. Let stand 10 minutes before serving. Delicious warm or at room temperature. If making ahead, leave on racks until cooled to room temperature, about 1 hour. Then loosely cover with plastic wrap and refrigerate. Pies will keep well overnight. For topping, just before serving, pour 1/2 cup (125 mL) whipping cream into a medium-size bowl. Add 2 tbsp (30 mL) sugar and vanilla. Using an electric mixer on high speed, beat until soft peaks form when beaters are lifted. Spoon dollops of cream over pie. Top with pieces of peanut brittle or crushed gingersnap cookies.
Brown ground beef and onion in a skillet just until browned. Transfer the beef and onions to either a crock pot or a large pot on the stove. Add all of the liquid ingredients then all of the spices and stir together. If you think you need or like a little more liquid add a little bit of water, use your judgment on the amount of liquid, it should cover the beans and beef easily but not be overly soupy. Cook covered over low heat on the stove for at least an hour or two, stirring gently every 20 minutes or so, OR cook in a crock pot on low for about 6 hours. Let sit off the heat for about 15 minutes and serve with some crackers or bread and some shredded cheese. Enjoy! :).
Preheat oven to 350°F. Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl. Place 1/4 cup of BBQ sauce mixture aside for later use. Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator. Place the chicken in a coated baking pan. Bake for 45 minutes. Poke the chicken with a fork, it is done when clear juice comes out of the chicken. After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring. Pour over chicken. Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize. Serve.
Preheat oven to 350 degrees Fahrenheit. Mix margarine and shortening together; add sugar and blend well. Then add eggs, vanilla and almond extract. Beat at high speed for 3 minutes. Sift the flour and baking powder together and add to the mixture. Spread 2/3 of the batter into a greased jelly roll pan. Set aside. Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken. Spread fruit filling on top of batter. Drop remaining batter on fruit filling by spoonfuls. Bake for 40-45 minutes. Cool 15 minutes. Combine powdered sugar and milk then drizzle this frosting on top.
Sautee the diced onion in butter until translucent in a deep, large pot. Dump all canned ingredients into the pot, including the meats followed by all dry ingredients, yellow mustard, and optional hot sauce. Simmer for 1 hour on medium/medium low heat, stirring occasionally. Garnish with shredded cheese.
Cut salmon in half and place in a greased 11x7x2 baking dish. Drizzle with butter. Combine remaining ingredients, press onto salmon. Bake uncovered at 350 degrees for 30-35 minutes or until flakes easily with a fork.
Prepare cake mix using ingredients and directions as listed on the box. Place in greased and floured 9x13" baking pan. Cover batter with strawberries. Sprinkle strawberries with sugar. Pour heavy whipping cream over ingredients in pan. Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly. This will need to be stored in the refrigerator.
Mix the first 5 ingredients together in a bowl. In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw. Next add1/2 cup of the pico de gallo and toss. Add seasoning if desired . Refrigerate until ready to serve. Garnish with cilantro.
Mix all ingredients except coconut. Refrigerate several hours or overnight. Sprinkle with coconut just before serving.
Mix together artichoke hearts, rice and cheese and pour into a greased baking dish. Whisk together eggs, milk and mustard and pour over rice mixture. Sprinkle the top with paprika, salt and pepper. (At this point, you could refrigerate over-night). Bake for 50 minutes in a 350 degree oven.
Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon. Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
PREHEAT OVEN TO 400F degrees. For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed. Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy. Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further. Serve warm or at room temperature.