HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the honey into a 2-cup glass measure. Microwave the honey, uncovered, at high, 30 seconds to make it pour easily. Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well. Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible. Turn on a gas grill to medium high. Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook. Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.
Pour the coconut milk into a pan and heat gently. Remove from the heat. Put the sugar and egg yolks in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. You may find that the mixture starts to separate, and if it does, simply whisk it vigorously until it is smooth again. Do not leat the mixture boil or it will curdle. Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together. If using an ice-cream machine, fold the cold custard into the whipped cream, then churn the mixture in the machine following the manufacturer's instructions. Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing. To prepare the tropical fruits, thinly slice and put in a large shallow dish. Sprinkle sugar and coconut rum, if using, over the fruit, then cover and let chill in the refrigerator for 2-3 hours before serving with the ice cream.
In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar. Cover and let stand for 1 hour. When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes. Leave jars in hot water covered until ready to use. Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use. Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently. Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring). Boil for 1 minute then remove from heat and skim off excess foam. Add almond extract and let mixture cool for 5 minutes, stirring frequently. Ladle into sterilized jars leaving 1/4" headspace. Wipe rims clean and place seals on jars. Screw on bands just to finger tight. Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars. Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary). Turn off fire, remove lid and let sit for 5 minutes. Remove and let sit undisturbed until sealed and cooled. Check to make sure lids have sealed and store in cool dry area.
Fill glass with ice. Add club soda and stir. Garnish with a slice of pear and a cinnamon stick.
In a 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon. Add chicken, cover and bring to the boil over high heat. Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes) Cut to test. While chicken is cooking, cook pasta according to package directions. Drain, add 1 tablespoon butter to keep it from sticking together; set aside. Prepare sauce according to package directions and add to noodles. Add chicken and enough of the wine mixture to thin down a little and add flavor. Add salt to taste and sprinkle with parsley, if desired. Serve with lettuce wedge and dressing.
For the Rechta (noodles): On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough. Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour. Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes. Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together. Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking. Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked. Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required. For the Marga (sauce): In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender. Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection. Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!
Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's(R) Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later). Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
Heat a 7 inch skillet over medium high heat. Add the coriander seeds and dry roast sliding the skillet back and forth over the burner, until the seeds are fragrant, about 3 minutes. Transfer the seeds to a small bowl to cool and repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric grinder and transfer to separate bowls. TO PREPARE WITH A MORTAR AND PESTLE: Place a mortar on top of a damp towel on the kitchen counter. Add the sea salt and garlic and pound them together by holding the pestle in the center of your palm and pounding straight up and down into the center of the mortar until a paste forms, scraping down sides as needed. Add the cilantro and pound to a smooth paste. Add the coriander and peppercorn powders and pound and blend until the paste is smooth. Transfer the paste to a jar, seal, and refrigerate. TO PREPARE USING A FOOD PROCESSOR: In a small processor or magic bullet, add the sea salt, garlic and cilantro and pulse until finely minced, scraping down the side of the bowl frequently. Add the coriander and peppercorn powders and process to a paste. The paste will be coarser than the paste made with a mortar and pestle. Transfer the paste to a jar, seal, and refrigerate. USING THE BIG FOUR PASTE: For Grilling: Coat 1 lb meat, fish or shellfish with juice of 1 lemon and 1 tablespoons olive oil; rub generously with 1 tsp Big Four Paste; refrigerate for 1 hour; grill. For Stir-Fries: Use 1 tablespoons Big Four Paste for each 1/4 to 1/2 lb meat, fish or shellfish and 2-3 cups sliced vegetables or noodles; add the paste at the beginning of stir frying, after you've added the oil to a hot skillet. For Meatballs for soup or curry: Add 1 tablespoons Big Four Paste per lb of ground meat mixture and shape into balls. Add to the boiling broth or grill. For other uses: use to coat meat before battering and deep frying; use as a rub for roasting chicken or turkey; use in meatloaf 1 tablespoons per lb. of meat.
Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops.
Mix ingredients until smooth and creamy. Place dough in refrigerator over night. Roll out on floured board about 1/8 inch thick. Cut into 2 inch squares. Fill with your choice of preserves. Roll each square into crescent shape, log or put opposite sides together. Bake at 400 degrees until light brown about 10 to minutes. Sprinkle with powered sugar when cool.
Boil the lentils for at least 10 minutes, drain and set aside. Heat oil in a pan, add onions, garlic, and veal shank, stirring frequently. Add spices, lentils and water, bring to boil, removing scum from surface as needed. Partly cover and simmer 1 hour or until meat is tender. Add remaining 3 vegetables and simmer another 30 minutes. Season with salt and pepper, stir in cilantro and lemon juice to taste. Serve.
Preheat the oven to 350°F. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl. Break the matzoh into pieces and soak in 1 cup of warm water until soft but not mushy. Set aside. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, craisins, and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish . Dot the top of the kugel with butter chunks. Bake the kugel for 1 hour. (Cover the top with foil if the top begins to becomes too brown early in the baking).
Crack eggs into a large bowl and beat lightly by hand. Add sugar and stir. Add oil and stir. Next, stir in salt, vanilla and aniseeds. Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup. Combine 1 cup flour with all of the baking powder and add to dough. The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron. The iron must be well-seasoned to prevent cookies from sticking. Place a scant 1 tabl espoon of dough to each section of the iron and "bake". The amount of baking time required will depend on the pizelle maker. The usual time is between 20 and 40 seconds. Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool. Cool thoroughly and store in an air-tight container.
Saute onion, peppers and garlic in olive oil until tender. Add half of chicken broth, all of the beans, corn, chilies and chicken. Bring to a simmer. Add taco seasoning. A cheese soup and mix it in well. If it is too thick, add a bit more chicken broth. Add the brown rice last so it doesn't get too soggy in the soup. Serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. Yum.
Begin rice first, using instructions on package. Slice sausage in 3/4" pieces or smaller pieces if Desired and place in a heated wok or a large skillet. Add broccoli, cauliflower, carrots, onion, bell pepper, and garlic after the sauage becomes slightly browned. Let saute for approximately 8 minutes or until the onion becomes clear Add the soy sauce, worcestershire sauce and sugar and continue to saute until the vegetables are tender and the sausage is browned. Serve over rice and ENJOY!
Drain hearts of palm and chop finely. (One of those Zyliss (sp?) choppers come in handy here) Save 1 T green onion and 1 T parmesan for garnish. Mix hearts of palm with the rest of the ingredients. Spread mixture into a medium-sized baking dish. Garnish with cheese and onion. Bake at 350F until hot and bubbly, about 20 minutes. Pop under the broiler to brown. Serve with bread or crackers. (GF if necessary)
In a pie plate, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper. Dip chicken into butter, then into potato flake mixture. Place on a 15x10 baking pan (use 2 pans if you have alot of chicken pieces). Bake at 375° for 50-60 minutes or until chicken is thoroughly cooked.
Remember that everything you use for this recipe must be absolutely dry or the sherbet will not work. Sift the icing sugar into a bowl. Add citric acid and bicarbonate of soda and mix well. Grind the contents to a fine powder with the back of a spoon. Store in an airtight container. Sprinkle on ice-cream or add a couple of teaspoons to a glass of water for a refreshing drink.
In medium bowl, combine cooked rice and vinegar, mix well. Cover, refrigerate 30 minutes or until cold. In small bowl, combine cream cheese and wasabi paste, mix well. Place each tortilla on 12-inch square of plastic wrap. Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges. Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide. Quarter cucumber lengthwise. Reserve 3 sections for another use. Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips. Press 1 strip into center of each rice strip. Cut pepper into thin strips. Place next to cucumber to form long red stripe. On each tortilla, mound another 1/3 cup rice mixture over cucumber and pepper. With wet hands, form rice into firm rolls, completely covering cucumber and pepper. Beginning at bottom edge, roll each tortilla firmly around rice. Wrap each roll securely in plastic wrap. Refrigerate 4 hours or until well chilled. To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.
In medium saucepan combine milk, sugar and marshmellows. Cook on med-high till it comes to a boil. Boil 6 minutes. Remove from heat and add vanilla. Stir in remaining ingredients till butter and chips are melted. Pour into buttered 9 x 13 inch pan. Refrigerate. Cut when cold and keep refrigerated.
Combine all ingredients. Pour into greased 2 liter baking dish. Bake for 1 hour at 350 degrees.
For the tortilla: Combine ingredients until smooth. Cover and store in refrigerator for 2 hours. Ice cream: Combine ice cream and cinnamon well. Put back in freezer to prevent having soft serve ice cream. Cooking: Heat a nonstick skillet over medium heat. Pour 1/4 cup tortilla mixture in center of pan and tilt to spread batter into a circle. Let cook for 2 minutes then flip to cook other side for another 1-2 minutes.(Be careful not to burn or else the tortilla will be too stiff for folding.). Let cool to prevent ice cream from melting during assembly. Assembly: Place tortilla on plate and top with 3 scoops of the ice cream mixture. Fold tortilla like an enchilada. Drizzle carmel, chocolate or both syrups over folded tortilla and serve.
In a heavy saucepan, add water, milk, oats and salt. Bring to a boil then reduce heat to a simmer. Add applesauce and cinnamon and stir to blend. Cook over low heat about 5 minutes or until oatmeal begins to thicken, stirring occasionally. Remove from heat and sprinkle with brown sugar if desired. Allow oatmeal to cool before serving.
Cut the bolillos in half lengthwise and then cut a small slice off the bottom of bread so that each piece lies flat. If using French bread, cut into 3/4" slices. Spread each slice of bread lightly with butter or olive oil, or a combination of. Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden. Divide warmed refried beans onto the rolls, sprinkle with cheese on top. Broil again but only until the cheese starts to melt, perhaps another minute or two at most. Remove molettes from oven and garnish with lettuce, if desired. Next top with salsa and guacamole.
Brown ground beef. Add salt, pepper, tomato sauce, garlic, sugar and mix. Simmer 3 minutes. Cook noodles. In a bowl, put sour cream, cream cheese & green onions and mix. In a large casserole put a layer of noodles, half the cream mixture & half the meat sauce. Repeat. Sprinkle cheese over top. Bake at 350 for 30 minutes.
mix the first 8 ingredients together; rub chicken all over with mixture. place chicken in a resealable plastic zipping bag and refrigerate overnight. the next morning, sprinkle onion in the bottom of a slow cooker -- place chicken on top -- heat on low setting for 8 hours.
Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in the chocolate chips and pecans. Spoon the chocolate mixture into the pie shell. Bake at 325 degrees for 55 to 60 minutes or until the center is set. Let stand until cool.
Cream together butter, sugar and cream cheese until light and fluffy. Add eggs one at a time, beating well after each one. Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf and let stand in pan for 30 minutes. Turn out on rack.
Combine all the salad ingredients except the lettuce and nectarines. Combine dressing ingredients in separate bowl. Add dressing to salad and toss. Put in the frige for at least an hour. To serve, line bowls with lettuce leaves. Mound salad in center and arrange nectarine slices around the edge of the salad mound.
Heat pan to high. Melt butter, whisk in the sugar and cook until melted and smooth. Stand back and carefully add the bourbon and cook for 2 minutes. Add pecans and cook for 30 seconds. Add bananas and spoon sauce over them constantly until softened, about 4 to 5 minutes. Scoop the bananas into bowls and garnish with a scoop of ice cream.
In large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with hot water. Return to saucepan. Add remaining ingredients; blend well. Cook over medium heat until sauce is thickened and smooth, stirring constantly.
Drain meat, save 1/4 cup liquid. break apart meat with fork. add flour and beaten egg. to mix well add 1 teaspoon baking powder to the reserved liquid, beat until foamy. pour into fish and stir. using to 2 teaspoons form ball and bake in deep fryer. watch they brown fast remove and drain on the paper towel.
Grind oats in blender. Mix together dry ingredients. Cream together wet ingredients and sugar. Fold in egg white. Combine wet and dry ingredients. Form into 12 patties. Bake at 325 for 15 minutes.
Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth. Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Saute for two minutes; then add the potato pieces, and mix well. Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time. Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling. Remove the Aloo Ka Saag pan from the heat and serve hot.
Clean smelt and wash thoroughly. Combine cornmeal, flour, salt and pepper in a shallow dish. Dip smelt in water and then coat with flour mixture. Lay coated smelt on waxed paper and allow to set for 15-30 minutes. Coat the bottom of a heavy skillet with oil. Fry smelt in hot oil for 4 minutes on each side. Smelt should be nicely browned. Drain on paper towels. Serve with sliced lemon.
Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper. Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.
Soak dates in warm water to cover for 10-15 minutes. Grind oats in a blender or food processor. Pour into a bowl and set aside. Place dates in the food processor with 1/2 cup of soaking liquid and puree. Add to oats, along with almond butter, coconut, orange zest and juice, and spices. Knead together until a dough is formed. Form into balls and press down in middle with thumb. Place a small amount of preserves in the indentation. Refrigerate for at least 1 hour.
In a cocktail shaker filled with ice, add all ingredients except for the orange slice. Shake well. Strain into a cocktail glass full of finely crushed ice. Garnish with the orange slice.
Combine marinade ingredients in a bowl and stir in the chicken pieces to coat. Let stand at room temperature for 20 minutes;drain. Pour 3 Tbsp peanut oil into a very large skillet or wok. Heat to medium high. Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder. Wipe out skillet or wok with a paper towel. Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes. Add chicken to the skillet. Combine sauce ingredients and pour over chicken and vegetables. Cook and stir over medium heat until sauce is thickened. Mix in cashews. Serve immediately with rice. Preparation time is cooking time.
In a bowl, combine broccoli, onion flakes, lemon juice and mayonnaise. Mix well. Spoon into a shallow nonstick baking dish. In another bowl combine cheese and breadcrumbs. Sprinkle on top of broccoli mixture. Bake in preheated 350 degree oven 10 to 12 minutes.
Place broth, barley, mushrooms, marjoram and pepper in slow cooker. Cover; cook on LOW 6 to 7 hours. Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat. Drain fat. Add celery and green onions; cook and stir 3 minutes. Combine beef mixture and half-and-half in in slow cooker. Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender. Serve with parsley garnish. Serve over cooked noodles if desired.