HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients. Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil. In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds. Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks. Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving. Serve the steaks topped with the red wine mushroom sauce.
Heat oven to 190 C. Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves. Sprinkle them with salt and five spice powder. Roast for one hour. Meanwhile place wine and jelly in a pot and simmer on a low heat. Stir to dissolve jelly, simmer 5 minutes. Spoon off almost all the fat from duck. Pour wine mixture around duck. Roast further 15 minutes until sauce reduces.
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate). Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Combine potatoes, butter, sugar, baking powder and salt in medium bowl, mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs mixing well. Pour into pie crust. Bake at 350'F for 55 minutes knife comes out of center clean.
Heat oil in pan(390-400/F), needs to be 1/2" deep. You can use deep-fryer if you have one. Beat egg whites until stiff, but not dry. Fold in the cheese cayenne and flour. With floured hands shape batter into walnut size balls. If adding ham, this should be cut into 1/2" cubes. You will need 8 pieces. Press cubes if ham into center. Cook in hot oil until golden brown. Can be kept warm in 200/F oven up to 30 minutes.
Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop about half of the nuts. Pulse the remaining nuts in the food processor until finely ground. Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, amaretto and almond extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray. With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes. Remove cookies from the oven and cool for 5 minutes. Place the warm cookies on a bag with 1 cup of confectioners sugar and shake gently to coat with sugar. Cool completely and coat in the sugar again. Place the cookies on the rack once more to allow time for the sugar to ader before serving or storing.
Preheat oven to 425 degrees. Bake pie shell for 10 minutes, remove and set aside to cool. Reduce oven to 350 degrees. Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp. Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan. In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef. Continue to beat until well blended. Add onion and blend well. Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese. Bake at 350 degrees until set, about 35 minutes.
Preheat oven to 350. Grease and flour a 9" x 5" x 3.5" loaf pan. In a mixing bowl, beat together flour, butter, sugar and eggs with wooden spoon until fluffy. Fold in cherries and almonds. Pour into prepared loaf pan. Bake at 350 for 70-75 minutes or until risen and golden. Leave set for about 15 minutes and remove from pan to wire rack to cool further.
In a saucepan, bring broth to boil and keep it at a bare simmer. In a kettle, cook zucchini and carrots in 1/2 cup of butter over moderate heat, stirring, for 5 minutes. Add rice and cook over moderately-high heat, stirring, for 2 minutes. Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed. Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed). Add more stock, 1/2 cup at a time, in same manner, until rice is al dente. Stir in cream and remaining 1/4 cup butter. Remove from heat and add Parmesan, parsley and basil and season to taste. Transfer to a heated serving bowl and serve immediately.
Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked. Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes. Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes. Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.
Preheat oven to 375 degrees F. FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside. Add all other ingredients, except oil and butter to food processor and blend to a paste. With motor running, drizzle in oil until the mixture is a pale green. I used about 1/4 cup, but this can vary to taste. Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours. Melt butter in pan (if using) and turn the heat down. Place chicken breasts in pan with all the marinade and cover. The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat. After about 10 minutes the steam has helped cooked through the chicken. Remove lid, increase heat (med-high) and brown chicken on both sides. I served this with a side of steamed spinach and "Felicity's Stuffed Red Peppers", also here on 'Zaar. I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
In large skillet, brown beef until crumbly. In small bowl, mix sugar, soy sauce, A-1, and salt. Set aside. Drain mushrooms, reserving liquid. When meat is cooked, mix in vegetables. Add sauce. Simmer 3 minutes, or until vegetables are just tender crisp. Combine cornstarch and reserved mushroom liquid. Stir into sukiyaki. Cook just until thickened. Serve over rice.
Preheat oven to 170 degree celsius. Using an apple corer or small sharp knife remove only the core from the apples (keeping the apple whole). Cut out a little extra apple until you form a 2cm wide hole. Using a sharp knife, score the apples all the way around the middle in a circular motion. Place the apples in an ovenproof dish, just large enough to hold them. In a small bowl, combine the walnuts, currants, sugar (or substitute), cinnamon and orange zest; add 1 tablespoon of the orange juice and stir to combine. Evenly divide the filling between the apple holes, then spoon the remaining juice over the apples. Cover the dish with baking paper, then cover with foil. Cook for 30 - 40 minutes, or until the apples a very tender. Remove and discard foil and baking paper. Serve warm with the diet vanilla yoghurt.
Trim the fat from the chicken, cut into 1 inch pieces. In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic. Add the chicken, toss to coat evenly. Cover tightly and refrigerate over night. Remove the chicken from the marinade, do not discard the marinade, it will be used later. Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan. Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned. While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid. Keeping the heat on high, add the marinade to the pan and cook until it thickens. Remove from heat, serve over rice, garnished with roughly chopped cilantro.
For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside. Heat oven to 425 degrees. In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides. Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy!
Sift dry ingredients. Add coconut milk to dry ingredients. Grease ramekins. Pour batter inches. Put in steamer. Cook for 30 minutes. Check with toothpick. Serve with grated coconut on top.
Preheat oven to 275. Cook noodles, boil chicken, and cut it up. Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl. Add hot noodles (drained). Stir thoroughly. Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly. This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!
Dice vegetables. Place in a stock pot with water and season. Bring to a boil for 1 and a half hours. Enjoy!
In a medium bowl, mix dry ingredients. In a medium bowl beat egg and buttermilk. Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture. In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.
In a mixing bowl, add the soup and milk; stir to combine. Add the stuffing mix and its seasoning packet, chicken, broccoli, celery, and 1 cup cheese; stir to combine. Spoon into a greased 13x9 inch baking dish. Bake, uncovered, at 375° for 20 minutes or until heated. Sprinkle with remaining cheese; bake for 5 more minutes or until cheese is melted.
Unroll breadstick dough; cut each strip in half lengthwise to make 16 breadsticks. Dip each breadstick in butter, then cheese. Twist slightly, shape into candy cane. Bake on ungreased baking sheet 14-18 min at 350 or until golden.
TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth. (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water. When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour. The butter and cheese will be separated. Beat in the sour cream and caraway seeds until the mixture is blended well together. Pour into a large loaf pan or a crock. Cover, and refrigerate for at least 1 hour, until the cheese is firm. Turn out onto a serving dish, if you like, bring to room temperature, and serve. TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer. Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature. Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend. Pour this mixture back into the large saucepan and stir well. Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours. In the morning, return the pan to the heat and remove its cover. For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat. Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey. Meanwhile, line two colanders with a double thickness of cheesecloth. Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other. Let the whey drain off the cottage cheese for about 1 hour. Spoon the drained cheese into two 1-pint containers. Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor. The cheese will keep covered in the refrigerator for up to 1 week. Makes 8 cups. Home Cooking.
Preheat oven to slow, 150 Celsius. Lightly grease a 18 x 28 cm pan. Line with baking paper, extending paper 2cm above pan edge. Using a double boiler (or small glass bowl over pot of water) combine chocolate, butter, sugar and chilli. Stir over low heat until smooth. Allow to cool for 10 minutes. Lightly blend cherries, flour, almond meal and eggs until well combined. Pour mixture into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested with a skewer (check 5 minutes earlier for fan forced oven.). Slice into squares, dust with cocoa powder and serve. Options for variations: Add 1/2 cup crushed peanuts with flour and almond meal. Replace dark chocolate with white chocolate. Replace cherries with mulberries.
Melt the butter. Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat). Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level). Lower the heat (to low to medium) and stir occasionally untill the water runs out. Turn off the heat, cover the lid of the pot and let it cool down.
Boil 4 Chicken breast in large pan of water till cooked through. Chop Garlic & Onions into small pieces. Saute Onions and Garlic till a carmel brown. Do not burn. Add Dried Spices to Onions and Garlic. Puree Tomatoes and Green Chillies. Add to Sauteed Onions, Garlic & Spices. Add Chicken Breasts cut into bite size pieces to sauce. Add fresh Cilantro to sauce when ready to serve.
Brown meats and drain. Dice and saute the onion and pepper. Combine the meats and vegetables in a large roasting pan (the size you'd serve Thanksgiving turkey in). Add the bottle of BBQ sauce and garlic. Combine all. Cook at 375 degrees for 30 minutes.
Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Fold berry mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with berries and whipped cream if desired. Immediately refrigerate any remaining pie after serving.
Use 1/2 the cake mix. Pour into bowl and with electric beater, mix until most lumps are gone. Pour in whipping cream. Start with 1 cup, add more as needed. This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency. This is wonderful on angel food cake. Just add sprinkles-- For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting. better yet, rocky road"mousse" as my girls lovingly refer to it. They beg me to make this to eat out of the bowl.
Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth. Stir in flour, baking soda, salt and cream of tartar until well blended. Refrigerate 1 hour. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet. Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown. Cookies will be soft in the centre. Cool on sheet for 5 minutes, then transfer to rack to cool completely.
spoon tofu into blender, along with whipping cream, vanilla, and sugar. puree til well blended. pour into container and freeze for 3 hours. scoop and enjoy!
Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.
Pour limeade, Grand Marnier, tequila, water, and beer into a large pitcher. Stir until well-blended and limeade has melted. Add plenty of ice. Pour into margarita glasses rimmed with salt (if salt is desired). Garnish with lime wedges.
Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour. Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper. Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary. Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes. Serve hot, with rice and garnished with chopped basil or mint (or some of each).
Spray a 1 1/2 quart casserole dish with cooking spray. Brown the ground turkey until no longer pink and cooked through. Let cool for a few minutes. Add the eggs, garlic powder, salt, pepper, and parsley to the cooked meat and mix until well combined. Press half of the meat mixture into the bottom of the prepared casserole dish. Spread 1 1/2 cups of the soup over the meat mixture. Cover the soup layer with the remaining meat mixture, pressing lightly. Spread the remaining 1/2 cup of soup over the meat. Bake at 350 degrees for 30 minutes,.
Cook the ground turkey and onion in a large skillet until the turkey is cooked through. If your turkey is on the fatty side than you may not need the oil but if not, use it. Add the herbs including the garlic and cook for an other minute and stir to combine all the flavors. Drain off the fat if necessary. Add the bell pepper. Let cook for a few minutes than add the escarole and pour the chicken broth over the top. Cook and stir to wilt the escarole and get the pepper to your desired level of doneness (I like it to have a little bite to it). The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up. Add the cooked rice and stir to combine. Serve hot.
Bake tart shells blind, or if bought according to directions on package. Divide brie into 24 wedges and place in baked tart shells. In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly. Reduce heat and simmer for 1 minutes or until thickened. Working quickly, spoon pecan mixture over Brie. (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.
Cook sugar, butter and cocoa on medium heat till butter melts. Remove from heat, add eggs and vanilla. Add remaining ingredients. Put in a greased 9x13 pan and sprinkle the M&M's on top. Let stand for 10 minutes before baking! (this give it the glossy brownie crust when they are finished). Cook at 350 for 25 minutes.
In a medium saucepan, gently brown ham steak. Add sofrito, Sazon, and boullion cube, stir. Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil. Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some. Serve over hot white rice with slices of avocado.
Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside. Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture. Bake 30-35 minutes or until the top turns golden and filling is completely heated through.
Cut 1 of the lemons into 8 crosswise slices. Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice. In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon. Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices. Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.). Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack. For CHARCOAL grill: Grill the chops over the hottest part of the fire. Or for GAS grill: Grill the chops, directly over the heat elements. For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side. Serve the veal chops with the grilled lemon slices.