HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put steaks in a zip lock bag and sprinkle some worsteshire sauce over them. Zip up the bag and let the sauce soak in while the steaks come to room temperature, about 20 minutes. Light your grill and put the fire on medium. If using charcoal wait until the coals are grey with ash and no longer flaming. Place steaks on grill and sprinkle with Montreal Steak Seasoning. Cook for approximately 4-5 minutes then flip. Cook to desired doneness. As soon as you remove the steaks from the grill sprinkle with some more worsteshire sauce, place a teaspoon of garlic on the steak and spread it around and top the steak with a dollop of butter and a few more shakes of worsteshire sauce. The butter will melt into a nice sauce with the worsteshire and garlic. You can also use Delmonicos or any other steak you like with this recipe. Serve with garlic Mashed Potatoes and Grilled Corn.
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered. Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.) Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.).
Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat. Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove. In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat. Serve cutlets topped with salad mixture and garnish with lemon wedges.
Pre-heat the oven to 180*C/375*F. Grease a 9 inch square pan. Cream together the sugar and butter until light and fluffy. Beat in the eggs and milk. Sift together the flour, baking powder, salt, nutmeg and cloves. Stir into the creamed mixture. Carefully fold in the blueberries. Spread the batter in the prepared pan. Rub the topping ingredients together until crumbly and sprinkle over top. Bake in the preheated oven for about 45 minutes or until the top springs back when lightly touched. Serve warm, cut into squares with some ice cream, custard or pouring cream.
Simmer ham bone with peas in water for 2 hours. Add remaining ingredients. Continue to cook for about 1 hour.
Whisk dry ingredients, stir in all wet until smooth. Stir in nut or whatever you choose. Put in a greased loaf pan Bake at 350 for 50-75 minutes. Cover with foil after 50 minutes. Cool on a rack completely before eating, a must for texture and flavor.
Pile Potatoes in lg pan with a lid. Fill with water just to potatoes, not over them. Add saurkraut and top with kielbasa. Heat covered, on medium low heat for 2 and a half to 3 hours. Allow water to boil out. Check pot from time to time do not over cook. Adjust heat if needed. When done, there should be some moisture but no standing water. Turn off heat, remove meat and mash potatoes and saurkraut together. Add butter and mix well. Transfer to a dish and top with Kielbasa.
Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.
Pancake Mix: Stir together flour, sugar, baking powder, and salt. In another bowl, whisk eggs, and vegetable oil into milk. Add liquid to dry mixture and whisk. Don't overmix; batter should be lumpy. Makes 10-12 pancakes. Chocolate Syrup: In a saucepan over medium heat, stir together water, light corn syrup, semi-sweet chocolate chips, and vanilla extract. Stir constantly until just boiling. Cool and store in the fridge for up to 2 months. Bacon Bits: Finely chop leftover cooked bacon and place in a zip-top bag, pressing out all the air when you seal it. Form into a flat, thin layer and freeze; simply break off a few pieces and crumble them when you need bacon bits. Freeze for up to 3 months. Pre-Chopped Garlic: Chop a handful of peeled garlic cloves in a food processor; place in a sealable container and cover with olive oil. Store chilled airtight up to 2 weeks. Once the garlic is gone, use oil to flavor pasta or salad dressing. Fresh Buttermilk: For 1 cup buttermilk to use in baking, mix white vinegar or lemon juice with milk; let sit 5 minutes and use. Combining 3/4 c plain yogurt and 1/4 cup milk works, too. Packaged Croutons: Cut any type of bread into cubes and coat them lightly in oil, then sprinkle with salt and garlic salt. (Add even more flavor by tossing in oil-and-vinegar salad dressing or dry herbs). Toast on a baking sheet, stirring occasionally, in a 350 oven until just golden. Jarred Spaghetti Sauce: Saute 1/2 a chopped onion, minced garlic clove, and olive oil in a medium saucepan until onion is soft. Add tomatoes, diced or chopped, kosher salt, and dry oregano and simmer 20 minutes. Season with ground black pepper. Taco Seasoning Packet: Stir together chili powder, onion powder, garlic powder, ground cumin, paprika, dry oregano, sugar, and salt. Use 2 tablespoons to season 1 pound ground beef, chicken or turkey. Packaged Bread Crumbs: In a 300 oven, dry slices or cubes of any type of bread about 15 minutes. Crush in a food processor or with the bottom of a pan. For seasoned bread crumbs, add dry herbs like oregano or thyme (a little garlic powder tastes great, too). To make flaky panko-like crumbs, mince fresh bread by pulsing it in a food processor, then dry the crumbs in a 250 oven.
In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft. In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm. Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.
Shred chicken in a food processor and mix in seasonings. Serve on bread with lettuce and tomato.
For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar. Drizzle the melted butter over the cashew mixture. Toss till mixed well. Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan. Wrap outside of the springform pan securely with heavy foil. Set aside. For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl. Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg. Add eggs all at once, beat on low speed till just combined. Stir in eggnog. Pour filling into crust-lined pan. Place springform pan in a large roasting pan. (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan). Place roasting pan on oven rack. Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan. Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken. Carefully remove pan from water bath, transfer to a wire rack. Cool 15 minutes. Remove foil. Lossen crust from sides and cool 30 minutes. Remove sides of pan, cool. Cover with plastic wrap and refrigerate up to 2 days. Garnish with cashew brittle, if you like. To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan. Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken. Surface will have a more golden color than cheesecake baked in a water bath.
Place roast in Dutch oven and add broth, onion and celery. Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender. Remove roast and cool slightly. Shred meat with two forks. Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid. Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients. Return shredded beef to pan and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Combine and blend Southern Comfort and eggnog in a punch bowl. Dust with nutmeg.
Preheat oven to 350 degrees. Combine all ingredients, Mix well to removie all lumps. Place approximately 1/4 cup of dough in a small oval on greased baking sheet. Flatten down alittle.Repeat until dough is used.Make a small dent in the middle of the danish with your thumb for the filling.Set aside. Now take about 1 tablespoon of your favourite jam and spoon into the imprinted middle of each danish. Bake for approximately 15 minutes, until golden brown. While danishes are baking prepare icing. Use powdered sugar and water to make a runny icing, or prepare your favourite icing making it abit runny. When danishes are finished remove from oven and let cool alittle bit. Then drizzle icing over danishes.
In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil. Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot. Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes. Serve hot and enjoy.
Put a baking sheet on middle rack of oven and preheat oven to 425°F. Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents. Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar. Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
Saute onion in butter until soft. Add cream of chicken soup, milk and Velveeta. Heat the mixture until the cheese melts. Add rice to the mixture Prepare the broccoli according to package directions. Add to soup mixture. Pour in a greased casserole and top with slices of Velveeta. Bake at 350 degrees for 30 minutes.
Mix sugar, flour and salt in saucepan. Stir in cold water and egg yolks. Beat smooth. Gradually stir in boiling water. Cook, stirring constantly for about 3 minutes until smoothly thickened. Stir in butter, vanilla and evaporated milk. Cool slightly. Pour into baked pie shell. Shortly before serving, slice bananas and arrange over filling. Top with whipped cream or meringue (made from left-over egg whites).
Melt butter in a stock pot or large pan on medium heat and stir. Add onions and continuelsy stir until tender and translucent. Slowly allow to caremalized at a low tempture. Add chicken or beef stock. Season with salt and pepper, simmer for 10 minutes. Laddle soup into individual, oven safe, serving bowls and place one slice of bread on top. It can also be broken into pieces, whixh ever you desire. Layer cheese on top of bread. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Cook orzo using package directions and drain. Meanwhile saute shallot and garlic in olive oil in large skillet until softened. Stir in orzo and sun dried tomatoes. Gradually add spinach, you may have to do this in batches until it fits. Cook just until spinach is wilted. Do not overcook. Season to taste. Top with pine nuts and cheese.
For Crust: Mix grounds nuts and 3 tbls. Splenda, add melted butter. Press on bottom of a pie plate. Let chill in refrigerator. MAke Filling: Mix water w/lime gelatin. Set in refrigerator to PARTIALLY set up. In a bowl, whip heavy cream (set aside). In a large bowl, beat cream cheese, key lime juice and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2-3 hours.
Heat butter in medium sauce pan over low heat. When melted,. Sprinkle in the flour and salt. Whisk for 1 minute. Continue whisking and pour in chicken broth. Whisk constantly, cooking until sauce is thickened. Thin as necessary with water.
Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat. In a deep skillet, heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon, add 1/2 the pecans. Fry 4 to 5 minutes, until golden brown, stirring often. Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.
Preparation: Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper. Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together. Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture. Sprinkle the macadamia nuts and sesame seeds all over each salad. Garnich each salad with some thin sliced carrots and green onions.
Bring brown sugar, margarine, and milk to a boil and boil for 2 minutes. Cool for 30 minutes. Add confectioners sugar and beat until smooth. Spread on cake. This makes enough frosting for a large cake.
Preheat oven to 375 degrees. Spray a 9 by 5 inch loaf pan with butter flavored cooking spray. In a large bowl, combine flour, dry pudding mix, baking powder and baking soda. Stir in pecans. In a small bowl, combine banana, undrained pineapple and sour cream. Add banana mixture to flour mixture. Mix until combined. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 5 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices. Note: Exchanges and calories is based on 1/8 of the loaf.
In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and let simmer for 10 minutes. Combine cheeses. In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese. Repeat layers until ingredients are used up. Cover and cook on low for 5-7 hours or until heated through. Enjoy!
Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth. Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon. Fold in the sugar and mix thoroughly. Heat saffron for 20-25 seconds in the oven till it is crispy. Crush it and while you do so enjoy the lovely aroma of the crushed saffron. Fold in the crushed saffron into the yoghurt and sugar mixture. Add cardamom powder and mix well. Now, thoroughly beat the mixture with a spoon till it doubles in volume. Cover and keep the shrikhand in the refrigerator to get cold. Now start making the puris. Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough). Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy. Cover dough with a cloth and keep aside for 30 minutes. Pinch off equal sized balls of the dough and roll out to make puris. Fry the puris in oil in a wok. Drain on clean kitchen paper towels. Serve hot puris with cold shrikhand for a treat of the lifetime! Enjoy :).
In a medium size bowl whisk together eggs and Cajun spice blend and set aside. In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. Adjust the heat to medium; add onion and green pepper and saute for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.
Season pork with 1/4 tsp of the salt and pepper. Add the cabbage to a 6 qt slow cooker. Top with potatoes; spread apple cubes on top in an even layer. Add pork. In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice. Pour around meat. Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours. Uncover cooker and transfer pork to a cutting board. Cover loosely with foil and let rest 5 minutes. Season cabbage mixture with remaining 1/2 tsp salt. Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage. Serve warm, drizzle with cooking liquid.
slice all squash, onion. Chop bacon into bite size pieces. put olive oil in pan get hot and add all ingredients. cook until tender.
Cut 'lid' in top of bread (cut it much like a jack-o-lantern); pull out bread in middle of loaf, creating a large bread 'bowl' with a 'lid'. Reserve the chunks of bread that were pulled from the interior for later use. In large mixing bowl, combine all other ingredients, mix well and pour into bread 'bowl'. Cover 'bowl' with 'lid', wrap completely in aluminum foil and bake one hour at 350 degrees. Allow to cool slightly before removing foil and serving with reserved chunks of Hawaiian bread.
Preheat oven to 350 degrees. Dice onions. Finely chop garlic. Prepare pasta & cook for 2.5 minutes less than directions call for. Drain black beans & wash in a colander. Dice avocados. Heat burner on medium. Saute onions, until soft & slightly yellow. Add ground beef, 2-3 chipotle peppers and garlic. Sprinkle cumin, coriander and salt & pepper. Continue stirring until browned. Add green chilis and black beans, then stir. Drain juice from tomatoes & add to pan,. Mix everything thoroughly together. Spoon pan into 9x11 baking dish. Layer with olives. Sprinkle both cheeses evenly. Cover baking dish with tin foil. Cook for 30 minute. Remove tin foil & allow to cool. Serve with avocados & sour cream.
heat olive oil and add garlic, and sautee until translucent. add chicken and cook until brown. add mushrooms and cook until soft. separately, heat chicken stock with the tomatoes, until they are soft. Add to the pan with the wine and spices. Bring to a boil and reduce until simmering. Add a sprinkle of flour to thicken the sauce. Prepare gnocchi according to package directions, then add to the pot, tossing to coat. Serve with a shaving of romano or parmesean cheese.
preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also. Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper. Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives. Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked. You can also cook this in the microwave, haven't tried it personally but it can be done!
Boil the macaroni as usual in water and salt (no oil). Drain and return to pan. Add the milk, bring to the boil, stirring all the time. Remove from the heat, stir in the beaten egg and the syrup. Add fruit and butter, mix well. Pour into a buttered pie dish, grate nutmeg over. Bake in a moderate oven (355F-gas mark 5) for 30 minutes.
Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread peel on a sheet of foil to cool, separating the strips. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.