HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours. Drain the meat, reserving the marinade and pat dry with paper towels. Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker. Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving. Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth. If desired, thicken on stove top using flour, corn starch or arrowroot.
Cook Brown Medium Grain Rice as per pack instructions. Allow to cool. 2 Place all ingredients in to a large bowl and mix together gently. 3 Season to taste with salt and pepper. 4 Tip: This salad is great served at a BBQ or as a healthy lunch. Variation: Sprinkle with some crumbled fetta cheese.
In 4 1/2-6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8-10 hours or until pork is very tender. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
To peel tomatoes, add to boiling water for about 1 minute, rinse in cold water, then remove the skins. Quarter the tomatoes. Over medium low heat, simmer with remaining ingredients, stirring frequently, until liquid is mostly reduced, around 1 hour. If using right away, refrigerate. If canning, place in sterilized jars and seal.
Heat milk until steaming. Put frangelico in bottom of mug and pour in milk. Enjoy!
Have a pot of water boiling. Drop in the Zucchini and par boil 3-4 minutes. Drain and remove seeds. Combine the cheese, jalapeno, garlic, cilantro and tomatoes (you can add a bit of the pulp). Stuff the zucchinis. Broil until cheese etc is bubbly. Sprinkle with bacon and crumbs and return to broil for 1 or 2 minutes.
Melt margarine in pan. Saute onion in margarine. Mix eggs, all corn & muffin mix in large bowl. Pour mixture into greased 9x13 baking pan/dish. Spoon onion over mixture. Sprinkle with cheese. Bake at 400°F for 30 minutes.
Preheat oven to 400 degrees. Chop 3 slices bacon. In ovenproof pot over medium-high heat, cook chopped bacon, onion and garlic, stirring occasionally, until softened, 3 minutes. Remove from heat. Stir in beans, preserves, vinegar and mustard. Cut remaining bacon slices in half; arrange over baked beans. Bake 1 hour or until bacon is crisp.
Place roast into crock pot and set on high, salt and pepper to taste. Pour can of French Onion soup over roast. Add Worcestershire, red wine vinegar and hot sauce. Sprinkle packet of onion soup mix on top. Add bouillon cubes into liquid. Cook for 4-5 hours on high. Once beef is cooked through, remove roast, cut into chunks and add back into sauce. Boil potatoes until softened. Mash (with a masher, mixer or ricer) and add garlic, cream cheese and milk to create desired texture. Top potatoes with beef and drizzle with sauce from the pot. Enjoy!
Preheat broiler. Line baking sheet with foil; arrange zucchini and squash in a single layer and brush with dressing. Broil 4 inches from heat, turning after 4-5 minutes and brushing with dressing after turning, until golden brown, 8-10 minutes. Place bread on baking sheet and broil until toasted on both sides. Arrange arugula on toasts; brush with dressing. Top with alternating slices of both kinds of squash and the cheese.
Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture. Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Cook onion and pepper in butter until tender. Stir in corned beef, potato, and broth. Cook and stir for 3 minutes. Sprinkle with salt and pepper. Using back of a spoon, make 4 indentations in hash. Break 1 egg into each indentation. Cook on low, covered, for about 4 minutes until desired doneness.
Mix together meatloaf ingredients and place into loaf pan. Combine sauce ingredients and pour sauce over meatloaf. Bake for 40 minutes at 350 degrees.
Remove the racks from their wrappers. Pat dry with paper towels and set aside. In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks. Cover and refrigerate overnight. Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool. Once cooled, wrap the bones in foil to prevent burning. Place the racks on the barbeque and cook for approximately 15 minutes.
Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes. Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks). Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain. Bake in oven at 350° for 25 minutes or until done.
Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds. Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth. Enjoy!
In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan. Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender. Add the garlic and tomatoes, and cook, stirring, for 2minute. Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes. Remove mussels from pan to serving bowls. Discard any shells that do not open. In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels. Serve immediately with hot French bread for dipping.
Once you have assembled the ingredients it's time to start preparing the batter. Take 3/4 cup butter out of the fridge and let it soften for some time. The key is to get the butter to right temperature. We do not want the butter to melt or be rock hard. Once butter is soft enough for mixing add 1 cup powdered sugar to it and mix well till it forms a smooth paste. In another bowl mix the remaining dry ingredients i.e. 1 1/2 cup flour (maida), 1 cup milk powder, 2 tbsp cocoa powder, 1 1/2 tsp baking powder and 1/2 tsp cooking soda. Mix well and keep aside. Add milk and dry mixture (made in step 3) slowly to the butter-sugar paste and keep whisking. Add 1 tsp (or 40 drops) vanilla essence and juice of 1/2 lemon and mix well. We are now ready to bake. Pre-heat the oven to 100 degree celsius for 5 minutes. Cover a baking dish with butter paper or brush it with butter and pour the batter into it. Place the baking in the oven and increase the temperature to 180 degree celcius. Your very own chocolate cake will be ready in 40 minutes. Cool, cut and enjoy! http://www.activitydeck.com/turn-birthday-cake-into-a-happy-birthday-cake-40-cake-decoration-ideas/#EgglessRecipe.
Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside. Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.
Place chops in crock-pot. Cover with sliced apples. Combine brown sugar, cinnamon and salt in small bowl, sprinkle over apples. Cover and cook on low for 6 to 8 hours.
Rinse rice under running water until water is clear. In large bowl, cover rice with water; soak for 1 hour, drain. Add salt to large pot of boiling water; add rice. Cover and simmer until tender, 6 to 8 minutes. Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside. Pour rice into large Dutch oven. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add sugar; stir until dissolved. Add reserved cooking liquid; bring to boil. Slowly pour over rice, stirring to coat. Stir in cardamom, cinnamon, cumin and pepper. Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour. Spoon into serving dish, mounding attractively. Meanwhile, peel and cut carrots into very thin strips or grate coarsely. In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes. Spoon over rice.
Preheat oven to 400 degrees. Generously grease 2 1/2-inch muffin cups or line with paper baking cups. Mix flour,baking powder,salt and all spice in large bowl; stir in pecans. Whisk sugar, butter,milk,syrup,egg and vanilla in medium bowl. Make well in center of dry ingredients; add butter mixture to well and stir into dry ingredients until just blended (batter will be lumpy). Spoon batter into prepared cups, filling 3/4 full. Bake until muffins are brown and tester inserted in center comes out clean, about 20 minutes. Cool 5 minutes in pan, then turn out. Serve muffins warm or at room temperature.
Finely chop onion. Mince garlic. Combine all ingredients and blend. Can be refrigerated for later use.
Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla and almond extracts. Bake for 25 to 30 minutes or until the cakes test done. Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack. When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand. Then pour the egg mixture back into the pot. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
Heat oven to 400 degrees. In large bowl combine all of wheat flour/about 3 1/2 cups white flour, butter and water (the extra cup of white flour is for your board and easy handling). Let stand until cool (about 5 minutes). Stir in remaining ingredients (including the mushrooms, cheese and ham/proscuitto/bacon) using enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 5 minutes. Divide dough in quarters. Roll out each quarter on floured surface as thin as possible. Flat breads will be irregular in shape. Place on ungreased cookie sheets (you might have to bake in two stages). Bake 20 minutes, depending on thickness, or until golden brown. This makes 4 8-10" rounds. Cut into wedges and enjoy!
Make the sauce: in a saucepan over medium heat, warm the oil. Add in the onion; cook until the onion begins to brown, 4-5 minutes, stirring occasionally. Add in the remaining sauce ingredients; simmer 5-10 minutes; remove from the heat. Let the tenderloins stand at room temperature for 20-30 minutes before grilling. Trim any excess fat or silver skin from the tenderloins; coat them evenly with the sesame oil. Season generously with salt and pepper; grill over direct medium heat until well marked on two sides, about 5 minutes, turning once. Using a brush, cover the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10-15 minutes, turning and basting with the remaining sauce every 5 minutes. Let rest for 3-5 minutes before slicing on the bias; serve warm.
If you're using ground turkey, start out by browning it up, then adding in your garlic, onion, and pepper. Cook it for 3-4 minutes. If you're using leftover cooked turkey, cook up the garlic, onion, and pepper in a tablespoon of oil for 3-4 minutes on medium heat and then add in the turkey. Next you'll add in your spices; the garam masala, paprika, cumin, ginger, curry and coriander. Add in your tomatoes and stir it all together. Next up you'll add in the stock and let it cook on medium heat for about 5 minutes. Add in your spinach and give it a whirl or two until it heat up and wilts down into your meal. Now stir in your cup of sour cream. The final step is to add in your noodles.
Bake the sweet potatoes in the oven until done; let them cool. Mash the potatoes with the butter; add the sugars and the eggs, stir. Add the pudding mix, stir up real good. Add the pinch of salt, nutmeg, and cinnamon. Add the milk and stir up real good. Pour the mixture in the pie crust. Put the pie in the oven at 350°F Bake 45 minutes or 1 hour.
Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time. Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky. Sprinkle with the scallion and serve.
Whip butter, sugar, salt and lemon zest until frothy. Mix in the flour and knead until you have a nice dough. Leave to rest for at least 1/2 hour. Form rolls of the thickness of a finger. Cut rolls intos small pieces and form balls of the thickness of a hazelnut. Put 4 balls on the ornaments of the iron. Close iron with care. Slightly press iron while brezeli are baking. Keep in a metallic box.
Place 2 cans of Chili in pot on medium-low heat to warm. Dice bacon into small 1/4" pieces and place in frying/sautee pan to render on medium heat. Finely dice yellow onion and bell pepper and add to rendering bacon once bacon is about 2/3rds of the way rendered. Sautee the onions and pepper with the bacon until the onions turn translucent then add the chopped garlic. Add sauteed bacon, onion, pepper, and garlic to chili pot and bring to simmer. Once the chili is simmering, reduce heat and bring large stock pot with well salted water to rolling boil. Add 1/4 cup olive oil to water, then add the lasagna noodles. Cook noodles per package instructions, only leave the noodles about 1-2 minutes shy of fully al dente (the final cooking will occur during oben baking). Drain noodles into collander and drizzle with additional olive oil (to prevent sticking). Remove chili from heat. In a second sauce pan, place on burner at medium heat and add 4 tbs butter and then whisk in 3 tablespoons all purpose flour. Once the butter and flour have blended and start thickening, add 16oz heavy cream whisking in stages to incorporate the cream and keep the beschamel sauce from thickening too quickly. Once all the cream is incorporated, remove from heat and fold in Ricotta cheese. Oil the bottom of a 9 x 13 baking pan and then place a thin layer of chili sauce on bottom of pan. Next fit a layer of noodles, then layer of beschamel sauce, then sprinkle with 5-cheese blend, then layer of chili, then sprinkle with cheddar cheese, and repeat with another layer of noodles, beschamel, 5-cheese blend, chili, cheddar, -- etc. Top with a layer of chili and 5-cheese blend, cover with aluminum foik - can be frozen or refrigerated for later consumption. When cooking, preheat oven to 375 degrees f and bake covered for 35 minutes. If refrigerated, preheat to 375 degrees and cook for 50 minutes. If frozen, preheat to 375 degrees and cook for 1hour 15 minutes. You can uncover/remove foil for last 15 minutes of cooking for crisp top. After removing from oven, sprinkle immediately with 1/2 cup freshly grated parmessan cheese, then chop 6 green onions on the bias and sprinkle on top before serving.
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Wash, peel and finely dice the potatoes into small even-sized dice. Peel and chop the onions, and peel and finely chop the garlic. Heat the oil in a large, non-stick pan or wok, then add the potatoes, onion and garlic, and saute for 15 minutes, stirring frequently, until the onions and garlic have softened and the potatoes are fully cooked. Stir the sunflower seeds, chopped parsley and lemon juice into the pan or wok, season to taste, and toss the mixture until all the ingredients are thoroughly combined and heated through. Garnish with the reserved parsley and serve.
Combine all dry ingredients in large bowl (except for the sugar) and mix well. -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well -Combine the two bowls (dry ingredients and wet ingredients), mix well -pour into greased pan (either two round or one large Bundt sized pan). -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean FROSTING:. -combine whipped cream cheese with vanilla and optional melted butter -slowly pour in confectioner's sugar (don't pour it all in at once!). -continue to add sugar to taste. -refrigerate until you are ready to frost the cake.
Mix flour, sugar, baking powder and salt in a large bowl. Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth. Gently fold in the blueberries. Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet. Once bubbling throughout on surface, turn over and cook until done.
In a 3-4 quart. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt, pepper, sugar and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves.
Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions. Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can. Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish. Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown. Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half. Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking. Spoon sauce over chicken and serve.
Soak beans overnight in water to cover. If you don't soak the beans overnight: In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse. In a crock pot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3-7 hours on high, depending on how hot your cooker gets. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours. Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour). Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro. Enjoy!
In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor). Pour the marinade in a large resealable plastic bag. Add in the peeled onions. Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade). Meanwhile soak the wooden skewers in cool water while the onions are marinating. Preheat grill to 400°F. Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions). Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).