HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in a large self-sealing plastic bag set in a large, deep bowl. For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 3 days, turning bag occasionally. Drain meat, reserving marinade. Sprinkle meat with kosher salt and pepper. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place meat on grill rack over drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).
Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool. In a big bowl, combine cooled chicken, apples, walnuts, and celery. In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture. Chill. Serve over a red lettuce leaf.
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you're using the oven broiler, position the rack 8 inches from the heat source. Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature. Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes. Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.
Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt. Cover a baking dish with the potatoes arranged in 2 layers. Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes). Put the rest of the olive oil into a frying-pan. Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot). Prepare a mixture with the rest of the water, the vinegar, salt and white pepper. When the garlic gets golden, add the mixture, and let cook for another 5 minutes. Sprinkle the fillets with salt and olive oil. Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them. Bake for another 15 minutes or until done (the colour changes to white).
For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour. Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight. For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs. To assemble: Preheat the oven to 400 degrees F. Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
Place all ingredients in a blender and blend well. Note: if not used very often, it may create a film on top. Shake well and pour in the bowl, like a cling toilet bowl cleaner. Scrub with a brush or a scouring pad and let sit for 10 minutes. Flush.
Preheat oven to 375°. Cream shortening and sugars. Add egg and vanilla and combine. In a separate bowl, sift together the dry ingredients. Add the dry to the creamed mixture and stir well. Add the coconut, cornflakes, walnuts and combine (hands help). Drop by teaspoon on cookie sheet. Press fairly flat with fork dipped often in cold water. Bake 7-8 minutes.
Preheat oven to 350-degrees F. Grease and flour 10-inch tube or bundt pan. (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside. In a large mixing bowl, cream butter with sugar, vanilla and anise seed. Add eggs, one at a time, mixing well after each addition. Add dry ingredients alternately with sour cream to mixture and beat well. Pour into prepared pan. Bake for 1 hour or until cake is golden and springs back when touched with fork.
Add all ingredients to a shaker including the crushed ice or icecubes. Shake well and serve.
Add water to mango and cook until soft enough to mash. I use stick to puree. Add sugar and spices. Cook slowly for 45 minuts or until thick. Stir frequently to prevent burning. Pour into hot sterilized jars and seal. Process in boiling water bath for 10 minutes.
Make the pastry in a food processor as normal: pulse the butter and shortening into flour until it looks like crumbs. Leaving the mixture in the bowl, put the grating blade in and process the cheese into the crumb mixture. Replace the normal blade and add the egg, ice water and salt to bind. Turn the pastry out and press it into two discs, one slightly smaller than the other. Wrap each in plastic wrap and put them in the refridgerator to rest for at least 20 minute Preheat the oven to 400* and put in a baking sheet. Slice the McIntoshes into small chunks and fry in half the butter until they become soft and begin to lose their shape. Add the cloves and nutmeg. Tip the apple mush into the food processor and puree, pulsing so as not to make it too like baby food. Add about 3/4 of the beaten egg and all of the sugar and pulse again to mix. Fry the Cortlands in the other half of the butter and cover them to help them cook a little. Cook for about 10 min: they should be tender but still holding their shape. Roll out the larger disc of pastry between two plastic wrap and line an 8" springform pan with it, letting it hang over the sides. Pour in the pureed mixture and then push the Cortland pieces into the puree to coat them. Roll out the smaller disc of pastry between plastic wrap to form the top. Lay over the pie and curl the edges inward, crimping them to seal. Decorate with any leftover pastry if you wish, and brush with the remaining egg as a glaze. Cook for 15 min, then turn the oven down to 350* for a further 30 minutes. Sprinkle with sugar when it comes out of the oven. Let it cool a little before unmolding.
Combine all ingredients, mixing until thoroughly blended. Divide in half into slender rolls about 1 1/3 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap and bake on broiler pan at 200 F for 4 hours. Store wrapped in the refrigerator.
Slice squash into bite-sized pieces. Place pieces in 2-quart microwave safe casserole. Add water. Cover and microwave on high for 3 minutes. Add sauerkraut, caraway seeds, mustard, and meat, mixing well. Cover and microwave on high for 6 minutes, stirring halfway through. Stir in cheese. microwave for 3-5 more minutes, or until cheese is melted.
Preheat the oven to 325 degrees Fahrenheit. Blend all ingredients (except the chocolate chips) until the mixture is smooth and free of bumps. Once the mixture is fully blended, fold in the chocolate chips. Make sure the chips are evenly distributed across the entire mix. Grease your bundt pan. [Note: the more grooves, nooks, corners, and crannies your pan has, the more grease you will need.). Lightly dust the pan with flour. This will assist in post-oven cake removal. Bake for 1 hour. [Note: this does not mean open the door every five minutes to check on it. I highly doubt your cake will get up and run away!]. Allow to cool in the pan for 1.5 hours. A complex bundt pan will require more cooling time.
Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan. Chop peaches. Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip. Pour into lined pan. Top with the reserved 1/2 cups graham cracker crumbs. Chill about 2 hours.
Mix all the ingredients together in a pot. Bring to a boil & simmer for 20 minutes. Serve.
In a large saucepan, mix and bring to boil broth and soup. When it is boiling, add broccoli and bring to second boil. Reduce heat. Cover and simmer for about 5 minutes, or until broccoli is cooked. In medium skillet, heat butter and sautee onions for about 5 minutes, or until tender. Add the flour and cook for about 1 minute longer. If necessary, use whisk to remove lumps. Slowly stir milk into flour mixture in skillet. Cook, until thickened, stirring constantly. It will take about 5 minutes, then add salt and pepper. Mix well. Stir milk mixture into broccoli mixture and simmer over low heat for about 10 minutes. Stir frequently. Ladle into bowls and top with grated cheese.
Grind almonds or sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds). Move to a food processor and add remaining ingredients and pulse until all is well incorporated. I sometimes use red miso, it's good too. Store in an airtight container in the refrigerator. Will keep for a month or longer in the fridge. Also may be frozen. This can easily be doubled or quadrupled.
Drain off liquid from the mushrooms and add water to equal 1/4 Celsius. Cook onions and mushrooms in margarine until onions are golden. Add peas, celery, salt and liquid. Cover and cook for 10 minutes until celery is tender.
In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls. Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Rinse beans. In a 4 1/2 quart Dutch oven combine beans and 8 cups cold water. Bring to boiling, reduce heat, simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (Or, skip bioling the water and soak beans overnight in a covered pan.) Drain and rinse beans. In the same pan combine beans and 8 cups fresh water. Bring to a boil, reduce heat. Cover and simmer about 1 1/4 hours or till tender, stirring occasionally. Drain beans, reserving liquid. In a 2 1/2 quart casserole or bean pot combine the beans, bacon and onion. Stir in 1 cup of the reserved bean liquid, the molasses or maple syrup, brown sugar, dry mustard, salt, and pepper. Bake, covered, in a 300 degree oven about 2 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.
Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them. Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers. It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.
Preheat oven to 400 degrees F. Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts. Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
Mix the Camembert or Brie, butter, cream cheese, 1 tablespoon chives and onion together until you get a spreadable mixture. Add salt, pepper, paprika and caraway seeds to taste. Add some beer to make the mixture even more smooth and to taste. Sprinkle with paprika and garnish with remaining chives and onion rings.
In a 4-quart pot, combine the water with the cabbage, beans, and olive oil. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and with an occasional stir, simmer the soup for 40 minutes until the beans are easily mashed with a fork. Using the back of a long-handled fork or spoon, mash some of the beans against the inside of the pot. (You can also remove about 1/2 cup to a dish and mash them then scoop them back into the pot.). Return the soup to a boil and add the pasta, rice and salt. Reduce the heat and continue to simmer, covered for 15 minutes then toss in the carrots, green beans and pepper. Simmer 10 more minutes until the vegetables are tender to your taste. Serve with some crusty bread.
Simmer peas for 3 minutes in boiling water and drain. Cook pasta in slightly salted water until it is al dente. While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat. Saute garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy. Add tomato and cook another 2 minutes. Combine vegetable mixture, peas, and pasta. Serve immediately, topped with parmesan cheese.
Cream butter, sugar and egg. Add orange juice and rind and mix well. Sift flour, baking soda, and salt. Add to creamed mixture and then stir in pineapple and pecans. Pour into a greased 9" by 5" loaf pan. Let stand while oven heats to 350 degrees. Bake for 45 minutes.
Mix well loaf ingredients and shape into 1 or 2 loaves. Bake on broiler pan or cake rack on cookie sheet at 300 degrees for 1 1/2 hours and cool. Slice very thin and warm before using (heat in frypan). This can also be frozen and used any time. Method: Run water over Lebanese bread and fry in pan with a little oil. Spread with sauce and add meat, finely chopped onion, chopped tomato and lettuce.
Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each. In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper. Add the ribs and rub all over with the spice mixture. Cover and refrigerate for 1 hour or up to 24 hours. Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue. Heat the remaining burners to medium heat. Place the ribs, meat side down, on a greased grill over the unlit burner. Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour. Squeeze the lemon over the ribs to serve.
Puree first 4 ingredients. Spread 2 tsps puree on toasted baguette slices. Garnish with parmesean cheese.
Put cleaned halves of chicken gizzard in bowl ful of soy sauce and marinade mix.,. stir and coat all halves. put gizzards in refrigerator over night for flavors of marinade to absorb. next day, arrange bacon halves on large cutting board. lay one marinaded chicken gizzard on one halve bacon strip. lay one sliced water chestnut on gizzard. roll up bacon around water chestnut and gizzard. secure with party toothpick. put seam of bacon strip down on cookie sheet. bake at 350 degrees for 15-20 depending on thickness of gizzard on middle oven rack. check with meat thermometer for chicken at 170 degrees,. broiling on high, check every three minutes, so as not to burn, turn over once during broiling arrange rumanki's on festive plate immediately after baking or broiling. serve immediately.
In large bowl, combine cake mix, margarine, and 1 of the eggs; mix well. Press mixture into a greased 9x9 inch pan. In a seperate bowl, beat together the cream cheese, remaining 2 eggs, vanilla& powdered sugar. Pour over chocolate mixture. Bake at 350 F for 1 hour. Sprinkle with extra powdered sugar& pecans.
Combine water and cornstarch. Set aside. Puree raspberries and peaches, using all the liquid in the peaches. Combine puree and cornstarch mixture in a saucepan. Cook over medium heat, stirring constantly, until sauce is thick and clear. Strain. Stir in kirsch. Let cool completely before serving.
Preheat the oven to 375 degrees F. Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature. Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
In a large skillet, heat the butter on medium-high heat. Add onions and cook until tender/translucent. Transfer to small bowl. Add the cream cheese to the onions in the bowl. In the same large skillet, cook the Steak-ums (about 3-4 minutes or until cooked through. Strain the meat and add to the bowl with the onions and cream cheese. Mix well softening the cream cheese so it spreads easily. Whip the eggs. Wipe out the large skillet after cooking the steak and spray with Pam (you can use butter too) and heat on medium heat. Add your eggs and cook until the eggs on the top are almost cooked. Add the steak & cheese mixture to one side of the eggs. Fold over the side of the eggs on top of the mixture. Cook a minute or two and then flip. Season with salt and pepper to your desire.
Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally. As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white. Add oregano, cumin, and chili powder. Stir in to mix the ingredients. At this point what I do is add lemon juice so it's properly incorporated into the dish. Let chicken cook until finished (about 5 minutes at this point with frequent stirring). Roughly chop the cilantro and tomato and add to chicken. Let cook for about 5 minutes. You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato. This is when I add the tomato sauce and stir. Again, I let sit for about 5 minutes. Once it's all nicely incorporated, add the chicken broth. Bring to a boil, then reduce to a simmer. Add black beans. Simmer for about 15 minutes. The soup should be an deep red color when finished. Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!
Cook garlic in olive oil and butter over medium heat until garlic is golden. Add rosemary, stir through, then add broth and cook until liquid is reduced by half. Add spinach, and lemon juice. Cook over medium heat until the sauce is almost syrupy. Add chickpeas and set aside. Cook pasta as directed. Toss pasta with sauce. Season with cayenne, salt and pepper and serve.
Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water. Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3. Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about 1/2 cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4 inch lasagna pan. Remove steaks from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil. It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes. Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the 1/2 cup of butter. Transfer the steaks to the grate. Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done. Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes. Meanwhile, clean and re-oil the grill grates. Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes. Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into 1/4-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.
In medium skillet over medium-high heat, heat margarine. Season chicken.with salt and pepper if desired. Add chicken and cook until browned. Remove from skillet. Cover and refrigerate at least 15 minutes. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F. Mix egg and water and set aside. Unfold pastry on lightly floured surface.Roll into 14-inch square and cut into 4 (7-inch) squares.Spread 1 teaspoon mustard on each square.Top with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush edges of squares with egg mixture. Fold corners to center on top of chicken and. seal edges. Place seam-side down on shallow-sided baking sheet.Brush with egg mixture. Bake 25 minutes or until golden.