HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preparation Directions. Spiral cut the tenderloin and spread flat. Coat both sides lightly with olive oil. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end. Roll up and tie with cooking twine. Rub the outside with Bad Byron's Butt Rub. The Big Green Egg temperature should be stabilized at 450. Place Loin directly on the grill and seal all around (with lid open). Remove from heat for 5 minutes (let the meat relax). Close lid and reduce stabilize heat at 250-260 degrees. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!). You should use a meat thermometer to track the temperature until it reaches 155-160 degrees Remove from heat, slice and serve hot.
Mix together. You may need a little more flour. Butter skillet heavily then make like pancakes; brown on both sides.
Cook noodles. Drain Heat butter and garlic until light brown and add 1/2 and 1/2, crab and pepper. Heat about 3 minutes or until mixture bubbles. Add cheese, stir for 1 minute. Remove from heat. Toss crab delight sauce with fettuccini.
Mix brown rice flour and whole barley flour. Add blackstrap molasses. Add enough water to make into a paste/ dough. Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs. Bake at 250°F (120°C) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.
Preheat oven to 400 degrees. Prepare 12 cup muffin tin by spraying with vegetable spray or lining with paper cups. In a large bowl, mix all dry ingredients together well. In a smaller bowl, beat the eggs. Crumble the ham into the eggs then add the other wet ingredients. Mix together. Add wet to dry and mix with a large spoon until the dry mixture is moistened. Fill muffin cups full. Bake at 400 degrees for 25 minutes. Remove from oven and let cool for about 10 minutes before handling. Must be stored in the refrigerator.
Put short ribs on a broiler pan and broil until well browned to remove excess fat. Put ribs in crock pot. In a medium skillet, melt butter and saute onion until golden, pour in ketchup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover, cook on low 8 hours. Cook noodles per package directions. Serve ribs over noodles.
Pour hot water over the mushrooms, drain, and wash. Cover with lukewarm water and soak for 30 minutes or longer. The period of soaking will depend on the variety of mushrooms used. The boletus variety (white hryby) requires little or no soaking. Cook the mushrooms in the same water in which they were soaked until they are tender. Cook the onion in the oil until slightly wilted. Add the beets, parsley, peppercorns, and water. Cover and cook until the beets are barely done. Add the carrot, potato, and celery, and continue cooking for about 15 minutes. At this stage put in the cabbage, and cook until it is tender but not overcooked. The cabbage should retain some crispness. Add the remaining ingredients. Use the beet kvas or lemon juice with discretion. The borsch should be mildly tart but not sour. Season to taste. Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock. Bring to a boil. Serve. BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths. Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm. To hasten fermentation, place a slice of sour rye bread among the beets. Cover and keep at room temperature for a few days. When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator. The kvas is added to borsch in the final stage of cooking. Pour a small quantity of kvas into the borsch and bring to a boil. Overboiling fades the color of kvas.
Wash and peel carrots. Slice carrots 1/4 inch thick. Make one layer of carrots, butter and oregano. Repeat. Add two Tablespoons of water. Cook for one hour at 350 degrees. Stir before serving.
Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum. Add all of the remaining ingredients. Boil until the chicken is done, about 45 minutes. Remove the chicken from the stock & strain stock through a sieve to remove spices.
For the traditional brigadeiros: Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving. For the pink brigadeiros: Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
In a bowl combine vinegar, oregano, Dijon, shallots, minced garlic, minced ginger, oil, salt and pepper' whisk to combine. Arrange the tomato slices on a platter, sprinkle lightly with salt and pepper if desired . Sprinkle with chopped olives, then feta cheese. Drizzle with enough dressing to coat. Pass the remaining dressing on the side. Delicious!
Add the dry cake mix, pudding mixes, water, oil, eggs, and vanilla to a large mixing bowl. Beat, using an electric mixer, on low speed for 1 minute. Pour batter into a greased 9-inch bundt pan. Bake at 350° for 60-70 minutes or until a wooden pick comes out clean. Cool for 10 minutes in pan; then turn out onto a wire rack to let cool completely. In a small bowl, mix together the glaze ingredients until smooth. Drizzle over cake.
Combine mayonnaise with chili sauce, mustard, paprika and Tabasco. Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters. Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings. Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned. Garnish with parsley and slice of lemon or lime before serving.
.cut cauliflower into florets cook in boiling water for 10 minutes drain and mash stir in eggs cheese panko and cayenne add salt to taste coat grill pan with olive oil heat on medium heat form cauliflower into patties cook until golden brown about 3 minutes per side makes 8 patties.
Combine first 3 ingredients in a champagne flute & then top up with champagne.
Preheat the oven to 375°F. Cream the shortening, brown sugar, honey and eggs together. Combine the flour, wheat germ, baking soda and salt. Add to the creamed mixture gradually and beat until blended. Stir in the oats, fruits, nuts, seeds and chocolate chips. Mix well. Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet. Bake for 10-15 minutes or until golden. Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.
Heat oven to 350 degrees. Cook lasagna noodles to al dente, about 8 minutes. Drain noodles & hang to dry separately (so they do no stick to one another). Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling. Add thawed & drained frozen chopped spinach and cook for a few minutes. Remove spinach from heat and allow to cool. Mix together beaten egg, ricotta, goat cheese, 1/2 cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper. Spread bottom of 9 x 13 inch baking dish with about 1/2 cup of tomato sauce. Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping. Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles. Spoon 1/2- 3/4 cup of tomato sauce on top of cheese/spinach mixture. Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce. On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and 1/4 cup of Parmesan or Romano. Bake in pre-heated oven, uncovered, for 40 minutes. Allow cooked lasagna to cool for 25 minutes before cutting and serving.
Spritz vegetables with nonstick cooking spray and sprinkle with 1/4 teaspoon each of salt and pepper. Coat grill rack with nonstick cooking spray before preparing grill for indirect heat. Arrange veggies on grill rack over indirect heat. Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender; let stand until cool enough to handle. Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed. Cut grilled veggies into 1/2 inch pieces. Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper. Toss until combined.
Preheat grill. Generously rub rib roast with salt and pepper. Sear bottom and sides for 2 minutes each. Top side has too much fat and will cause a grease fire if you cook for 2 minutes. In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil. Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast. Lower heat to medium low, close lid, and cook for 90 minutes. Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat. Slice and serve. Note:. 120 -125 degrees for Rare. 130-135 degrees for Medium. 140 -145 degrees for Medium well. 150 degrees for Well done.
Preheat oven to 350°. Grease and flour 3 9-inch cake pans. In a large mixing bowl, cream the butter until smooth. Gradually pour in the brown sugar, then eggs. Beat with mixer until light and fluffy, approx 5 minutes. On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt. Add flour alternately with sour cream, beating at low speed until smooth. Pour in boiling hot water and stir until blended. Pour into the prepared pan. Bake about 25 minutes or until done. Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Preheat oven to 325 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2" apart onto baking sheets coated with Pam. Bake at 325 for 10 minutes or until almost set. Cool on pan 2-3 minutes or until firm. Remove cookies from pan, and cool on wire racks. Makes 2-1/2 dozen.
Crust: Combine first three ingredients (graham, sugar and marg). Press firmly into bottom of 13x9 pan. Chill 15 minutes. 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth. Fold in 1 1/2 c. Cool Whip (1/2 a container). Spread over crust. 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes. Spread over cream cheese layer. Chill hours or overnight. 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli. Drain in a colander, RESERVING 1 cup of the WATER; set aside. Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
Preheat Oven to 350 degrees. Spray bottom of 13x9 baking dish with a non-stick cooking spray. (Original recipe does not have this step, but i included it to make the removal of the cake easier). Spread one can of the Crescent Rolls in the bottom of the 13x9 Pan. Pinch all the edges together to make one sheet. Cream together 3/4 cup of sugar, cream cheese, Vanilla and egg yolk till creamy and smooth. Spread mixture over the Crescent rolls. Top with the second package of Crescent Rolls. Again, pinch together all the edges to make it one sheet. Beat the egg white till frothy and spread on top. Sprinkle the top with the remaining 1/4 cup of sugar and Pecans evenly. Bake for 30 to 35 minutes till nice and golden brown.
In a small bowl combine drained crab meat, softened cream cheese,and onion salt; combine well. Spread crab meat mixture over trimmed bread slices. Cut each bread slice diagonally into 4 triangles. Top each triangle with two cucumber slices. In another small bowl, mash avocado with lime juice and salt. Place a dollop on top of cucumber slices. Sprinkle chives over tops and serve immediately.
In a medium sauce pan over medium heat melt butter, then add cornstarch. Slowly pour in the milk. Stir continually until milk thickens. Once it has thickened add salt and American cheese. Continue stirring until cheese has melted. Once cheese has melted add mustard to mixture. Serve with soft or hard pretzels and enjoy.
Add all ingredients together in a medium bowl and mix well. Chill for 3 hours or overnight.
Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan. Stir together flour, baking soda, and salt. Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled). With mixer at low speed, add flour mixture and mix until just incorporated. Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top. Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
Preheat oven to 350°F. In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside. In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside. Cream together the sugar and margarine. Beat in vanilla and almond extracts and eggs, one at a time. Beat in sour cream and buttermilk. Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients. Fold in the nuts and cherries. Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture. Pour in the batter. Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean. Cool 10 minutes in pans before removing to wire rack.
Place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes. To make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using. Cook on high for 3 minutes. Stir in tomatoes and juice, pepper, Worcestershire sauce and marjoram, Cook on high 2-3 minutes. Pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.
Rinse quail well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight. Drain quail, reserving the marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes. Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quail are deeply coloured and crispy, 10 to 12 minutes more. Serve.
Sift ingredients together and stor in an airtight container. Use to dust or dredge fish, chicken or vegetables for frying. Mix with buttermilk or beer to make deep fry batter.
Preheat oven to 400°F. Prepare stuffing mix as directed on package for light preparation; set aside. Combine soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing. Bake 20 - 25 minute or until heated through. For this recipe, I used Itaian-flavored stuffing mix and mozzarella cheese with my own meatballs. Variation: prepare as dierected, substituting 1 can (14 1/2 oz) undrained diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and shredded mozzarella cheese.
Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed. Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned. Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork. Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes. Add the ginger (with its water), the shallots, garlic, and lime juice. Simmer for 5-7 more minutes, allowing the flavors to blend through. Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary. Serve at once with steamed jasmine rice.
Heat oven to 350-degrees. Generously grease 12-cup Bundt pan or 8-cup ring mold. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 more minutes at medium speed. Pour into greased pan. Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean. Meanwhile, in medium saucepan, combine 1 cup sugar and water. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat; stir in rum/oj. Cool slightly. Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake. Cook cake in pan 15 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled. In small saucepan, heat apricot preserves. Press preserves through strainer into bowl to remove large apricot pieces. Drizzle glaze over cooled cake. Just before serving, fill center of cake with cut-up fruit.
Preheat oven to 325°F Butter a 9 inch square pan. In a small bowl, stir together flour, baking soda and salt; set aide. In a small saucepan, combine butter and brown sugar. Bring to a boil over low heat, stirring constantly. Immediately remove from heat and stir in 1 cup of the chocolate chips until melted and smooth. Blend in vanilla. Transfer mixture to a large mixing bowl and cool slightly. With wire whisk, beat in eggs one at a time. Blend in mashed banana, then flour mixture. Fold in remaining 1/2 cup chocolate chips and walnuts. Spread in pan. Bake about 45 minutes. Cool completely in pan. Lightly sift powdered sugar over top before cutting into bars.
Cut chicken breast into bite sized pieces. Cut fresh green beans into bite sized pieces. Stir fry curry paste in oil. Add chicken and beans. Add fish sauce and sugar. Cook until chicken is done and beans are crisp.
Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges. Spoon into a bowl. To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander. Stir in ricotta cheese and coconut milk. Set aside. Heat 1-2 tablespoons oil in skillet. Add chicken chunks and cardamom and cook for 2-3 minutes to seal. Add coconut/cheese mixture to skillet and bring to a simmer. Lower heat, cover and simmer 10-12 minutes or until chicken is done. Serve over rice and top with fresh cilantro.
In a large pot of boiling salted water, cook broccoli over high heat until crisp-tender, 3-4 minutes. Drain and rinse with cold water. Drain. In a small skillet, toast sesame seeds. In a large bowl, combine broccoli, beef, red pepper and sesame seeds. In a small bowl, whisk together vegetable oil, sesame oil, vinegar, soy sauce, garlic and crushed red pepper. Pour dressing over salad and toss gently. Line a platter with lettuce leaves and spoon salad over the leaves.
Cut two or three large pieces of aluminum foil, large enough to acommodate and completely wrap the fish. Place fish on aluminum foil. Combine the butter, wine, salt, pepper, and Tarragon and spread on the inside of the whole fish. Wrap the fish and make sure it is air-tight. Place on the top rack of the dishwasher and run through the full cycle, without soap, please. Unwrap and serve with green sauce.
Now you can cut your meat 1/4 thick or you can get it done by the butcher. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Now add the salt and sugar to the meat in the container mix well. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. After you mix the dry ingredients add the vinegar to it. The vinegar makes any fat you did not cut off loosen up during the curing possess it also makes it easy to pull or cut the fat off before you dehydrate it. Then fill the container with water use cold water as hot water sometimes cooks the meat a little. Stir up the sugar and salt and place in the refrigerator for about 24 hours. After 24 hours is done take the container empty the cure out of it and if you want wash the meat in cold water to get off any extra cure. Add any type of marinade you would like if you like if you like it on your steak add it to your marinade anything from garlic powder, Worcester sauce, soy sauce, liquid smoke, A1 or even Heinz 57! Add what you'd like and let sit for another 24 hours. After that drain off liquid and add to your smoker, dehydrator or oven.
First bake crust. Cream butter and brown sugar until light and fluffly. Add flour, pecans and cinnamon. Mix well. Press crust into bottom of 13 x 9 greased baking pan. Bake at 350 for 20 minutes. Filling. Beat cream cheese in bowl until smooth and fluffly, beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup of juice. Pour cream cheese mix over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Topping. Mix flour and 1/4 cup of sugar in a sauce pan. Stir in 1 cup of saved pineapple juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in drained pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares.