HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine first 8 ingredients (oil-bay leaf) and then season with salt and pepper. Add meat and stir to coat. Cover and refrigerate overnight or several hours (at least 4 hours), stirring occasionally. Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making). Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes). Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish. To make dip: heat one tablespoon reserved marinade in a small skillet over low heat. Stir in almonds and cook until lightly colored. Sprinkle with flour and cook, stirring constantly (1-2 minutes). Add Sherry, water and salt and simmer 2-3 minutes longer.
Boil the onions in salted water until just done. They should on no account be too soft or fall apart! Drain and put in a bowl. Beat the eggs very well, until foamy. Add the mustard powder to the sugar. Slowly add the sugar to the eggs, and keep beating well until sugar is incorporated. Add the salt and white pepper. Add vinegar little by little to the egg-sugar mixture, beat in, and keep tasting until you have a sweet-sour taste. You can use a double boiler for the last step, but it will take longer to get the dressing to boiling point. Most of us use a small, heavy-bottomed pot. Put on low heat, enough to bring the mixture to an almost-simmer, but you MUST stir all the time. A whisk for the stirring works well. The dressing might become foamy while being heated, which is normal. Do not use high heat, but stir until the mixture thickens, then remove from heat and keep stirring until it cools a little: if it cooks, the egg will separate. The dressing should be approximately the consistency of mayonnaise -- pourable but thick. *If you are at all worried about the eggs separating, add 1/2 teaspoon cornflour to the sugar/mustard mixture. This might make the dressing slightly thicker, but might prevent the eggs separating. It's still best just to keep an eagle eye on the heat of the pot and the dressing. Normally nothing goes wrong. Pour the hot dressing over the boiled onions, and let cool. Serve at room temperature, not refrigerated. (Refrigerate the leftovers: it lasts a long time in the fridge). ** The Afrikaans name, Slaphakskeentjies, literally means "little limp heels". No-one at all has any idea how it originated!
Preheat oven to 400 degrees F. Mix sugars, shortening, egg, milk and vanilla. In a separate bowl, mix flour, coffee, salt, baking soda and baking powder. Stir flour mixture into sugar mixture. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar. Bake until light brown about 7 to 8 minutes.
Place the frozen green beans, water, thyme, and salt in a large nonstick skillet. Cover and cook over medium-heat, stirring occasionally, for about 7 minutes, until the green beans are completely thawed. Reduce the heat to medium and cook for several minutes more, just until tender. Add a little more water during cooking if needed, but only enough to prevent scorching. Drain off any excess liquid. Push the beans to one side of the skillet and add the olive oil and garlic to the empty side of the skillet. Increase the heat to medium-high and cook for about 10 seconds, until the garlic smells fragrant and is just beginning to turn color. Toss the beans with the garlic mixture and serve hot.
Marinate chicken in Italian dressing 2-4 hours and drain, reserving the marinade. Place chicken in a shallow baking pan, skin side up and bake for 1 hour and 15 minutes at 350 degrees, basting occasionally early on, until brown. Melt the jelly in a saucepan over low heat and blend in the orange juice concentrate and cherries. Pour the sauce over the chicken in the baking dish and bake for another 15 minutes. Serve over brown rice.
Set aside 1/2 cup of cheese. Slice potatoes. slices should be about an 1/8 inch thick. We like to deep fry the potato slices, although you can use any cooking method that you prefer. The goal is to get them cooked, without having them fall apart. We've found deep frying to be the easiest method. Fry the chopped onion in the olive oil. If you like your green onions cooked, you can cook them up with your regular onion. Cook bacon until crisp, then chop into bacon bits. Use a large cake pan (lasagna pan). Put a layer of cooked potatoes on the bottom of the pan, then sprinkle some onions, green onions, and bacon bits on top of the potatoes. add a sprinkle of salt, pepper, and just a hint of garlic. now sprinkle some cheese on top. that completes one layer. add another layer of potato slices, then more onions, green onions, etc -- keep going until you reach the top of the pan or until you run out of ingredients. The very top layer should be only potatoes. Bake at 350 for 25-30 minutes, or until all of the cheese is meted throughout. Take the 1/2 cup of cheese you set aside earlier, and sprinkle on top. Return to oven until top layer of cheese is melted. cut and serve like regular lasagna.
Peel bananas and begin to mash them into a bowl. Add in sugar and yogurt- Mix together. Stir in Butter and Baking Powder until well blended. Beat together the milk and egg, and add to batter. Add the wheat flour - mix and slowly add in the white flour. Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process).
Melt butter in large microwaveable bowl. Add Splenda and vanilla to melted butter, cool slightly. Add almond meal, cinnamon and eggs, mix thoroughly. Pour into buttered 8" square glass baking pan. Bake @ 325 for 40 minutes. Once thoroughly cooled, refrigerate. Cut into 16 squares and serve.
Mix the broth with the wine, tomato paste and sesame oil in a small bowl. Stir in the textured soy protein granules and allow to soak for about 5 minutes. Add the tofu and seasonings. The gluten powder should not be added until the mixture is cool (otherwise it creates'strings'). To speed this up, you can spread the mixture out on a plate to cool in the refrigerator. When the mixture is cool, add the gluten powder and mix well with your hands. Press firmly into 10 thin patties or 14-20 firm links. Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes. These can now be browned right away or refrigerated/frozen for later. To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.
In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.
Shred lemon rind very finely to make 1/4 cup. Squeeze juice from lemons and limes to make 1-1/3 cups total. In a heavy saucepan combie juices and sugar. Stir in eggs, butter and 1/4 cup lemon peel. Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon. This takes about 8 minutes. Will keep in fridge for a month.
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix. Cover and cook on low for 8-10 hours or until beef and vegetables are tender. Remove lid, add peas, and dissolved cornstarch, stirring to mix. Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened. This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
Steam the halved potatoes. Meanwhile, in a medium bowl, blend the remaining ingredients (except the parsley) with a whisk or a fork. Add the hot potatoes to the sauce and toss. Garnish with the parsley if desired.
Preheat oven to 350°F. Butterfly chicken breasts to as even a thickness as possible. Sprinkle both sides of chicken with garlic powder to your taste. Cut jalapenos in half and remove seeds and membranes, then dice. Dice onion. Combine cream cheese, diced onion, jalapenos and soup-mix together well. Spray baking pan with cooking spray. Place each chicken breast out flat on pan. Spread cream cheese mixture equally on each chicken breast. Top each breast equally with bread crumbs. *(I use unseasoned crumbs because the soup-mix is a bit salty). Place in oven for 40-45 minutes. Check halfway through cooking time and cover with foil if needed (ovens can vary, so you may or may not need to do so).
Prepare a heavy-duty stand mixer with a kneader blade. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy. Heat milk in the microwave for about 50 seconds on HIGH. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired). After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes. Gather up dough and knead gently for 30 seconds. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer). Punch down dough and slice into two even pieces. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray. Cover with a clean tea towel and rise again for another 1 hour or more until doubled. Brush tops with an egg white that has been mixed with 1 teaspoon cold water. Sprinkle on grated Parmesan cheese or sesame seeds. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
Cut the mango into very small pieces on a plate to catch the juices, crushing them into mushy slithers as you go. Mix with the milk and sugar and stir well, again crushing as you go (it may take a minute or 2 for the sugar to dissolve properly). Serve in glasses over a little ice.
Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil. Boil gently for one minute. Can refrigerate for up to one week.
CUPCAKES: Preheat oven to 325 degrees. In a large mixing bowl, mix flour, salt, baking powder, baking soda and sugar together. Add butter and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Divide the batter in half, and mix coffee and cocoa powder into one half of the batter, mixing well for 2 minutes to incorporate. (using two pyrex measuring cups or containers with spouts works well for this). Using both hands, pour equally and at the same time both batters into lined muffin tins so that they fill each cup equally side by side (it helps if you have a helper nearby). Carefully place muffin pan into the oven and bake for approximately 20-25 minutes or until toothpick comes out clean. Cool completely on cooling racks. MAKE THE FROSTING: Place butter and confectioners sugar in a bowl and beat until creamy. Blend in half and half and vanilla. Divide the icing and mix cocoa powder into one half, mixing well. Frost a yin-yang design over top in opposing color of each side of the muffin (white frosting on chocolate side, chocolate frosting on white side).
For CUPCAKES: Preheat oven to 325. Line cupcake tin with cupcake papers. Cream butter until light and fluffy. Add sugar and beat well. Add eggs, beating well after each. Add vanilla, baking powder, salt, flour, and milk, mixing after each addition. Pour batter into cupcake pan, filling each about 2/3 full. Bake approximately 20 minutes or until golden brown. For FROSTING: In a medium microwavable bowl, combine 1 tablespoon butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on high for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat). Add vanilla, dash of salt, and powdered sugar, mixing well. Add milk as needed for spreading consistency. Frost cupcakes when cool.
Sift dry ingredients. Whisk egg yolks, oil, water, milk and juice together. Whisk egg whites till stiff. Mix the egg mixture into the dry ingredients to prevents lumps. Beat with electric mixer. Fold in the egg whites. Pour very thinly into a greased pan. Cook until golden brown on one side. Turn over until golden brown. Sprinkle sugar and cinnamon on top and roll up. Serve hot.
In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.) Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour. With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.) Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour. Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes. Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes. In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel. When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out. Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree. Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning. Remove from oven and cool. Mix powdered sugar with orange juice until smooth. Spoon glaze over bread. Slice when warm or cool and wrap in plastic. Makes 3 loaves. Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.
Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown. Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon. Add in softened cream cheese until smooth. Next add in the cheddar cheese until melted. Finally, stir in the cooked pasta. Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up). Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish. Label and freeze. To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.
Mix all ingredients together. Use as a marinade for beef steaks. Allow the meat to marinate over night. Preheat oven to 400 degrees F. In a cast-iron frying pan over medium-high heat, heat 2 tablespoons olive oil. Remove steaks from marinade. Sear the steaks on all sides (they will look back & chared because of the sugar in the marinate), moving them with tongs a little so they don't stick to the bottom. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook until desired temperature: Rare - 120 degrees F. Medium Rare - 125 degrees F. Medium - 130 degrees F. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. As a toper: Reduce 1/2 of dry red wine to a syrup consistency . Add the juices that accumulate from resting steaks. Remove pan from heat. Add the 2 tablespoons of butter and mix it in by swirling the pan. Pour over steaks just before serving.
Mix fajita seasoning mix and flour in large bowl. Add chicken and toss to coat. Add coated chicken and remaining ingredients into crockpot. Cook on low for 6-8 hours. Serve with warm tortillas, cheese, guacomole, and sour cream.
Add coconut milk, oranges, and sugar to blender. Blend until smooth. Pour mixture into ice pop holders and insert popsicle sticks, or plastic tops. Freeze 5 hours or overnight.
Heat oven to 325°F. Generously grease muffin tins. Beat eggs, sugar, oil. Add honey. Add bananas and carrots mix until combined. Add dry ingredients and raisins. Use 1/4 cup measure to divi out batter into tins. Bake 20-25 minutes or until toothpick comes out clean.
Heat oil in a large pot. Add mushrooms and onions and cook stirring for about 8 Minutes. Reduce heat to low. Stir in the flour. Add the broth in a steady stream, mixing continuously to blend with the flour. Add Barley, Bay Leaf and simmer on low, covered, for 30-40 minutes until the barley is cooked. Discard bayleaf and season to taste.
Blend all ingredients (except the meat) together in a bowl until well mixed. Pour a little into the bottom of your marinade dish or large ziploc bag. Place cuts of meat in, and cover with the rest of the marinade. Marinade at least 1 hour up to 24 hours. Barbecue or Broil.
Using food processor, combine all ingredients thoroughly until no lumps or visible bits of brown or white can be seen. To make: Combine 1/3 cup mix to 2/3 cup boiling water.
Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 tbsp flour and 2 tbsp soft butter, set aside. In a separate bowl sift remaining flour, sugar, cocoa, salt, and baking powder. Stir in remaining butter and 1/2 cup Kahlua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325°F for about 30 minutes. When cool brush with 1/4 cup of remaining Kahlua. I am guessing at the servings none listed until I try the recipe.
Cook, beef, onion and garlic in dutch oven over medium heat until beef is browned and onion is tender. Drain. Stir in water, diced tomatoes and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat to boiling then reduce heat. Cover and simmer about 10 minutes until pasta is tender. Set oven to broil. Pour hot soup into 6 oven-proof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1-2 minutes or until cheese is melted.
Add olive oil to skillet or saucepan and heat to medium-high temperature. Add the sliced onion. Stir the onion slices and add salt and brown sugar. Stir frequently and cook until onion is soft and caramel colored (about 25 min). Wrap each hot dog with 2 prosciutto slices. Grill hot dogs until prosciutto is crisp (about 7-10 min). Place hot dog in lightly toasted roll. Top with provolone cheese and caramelized onions. Add roasted red peppers and sprinkle red pepper flakes. Finish with tomatoes and salt and pepper to taste.
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces. Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container). Marinate them in teriyaki and garlic for 12-hours in the refrigerator. In wok on medium heat add peanut oil. Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes. Remove tofu and set aside. Add vegetables to wok and stir fry until tender about 3 minutes. Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything. Enjoy.
In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract. Add evaporated milk and mix well. Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar. Dust fingers with the sugar for easier rolling. Roll into small balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch thickness. Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips. Dip patties and place on a waxed paper to harden.
Soak china grass in 1/2 cup milk. Wash the tapioca and drain the water. Boil sugar and remaining milk. Add tapioca and carrot and cook till soft. Add the china grass and cook till dissolved. Continue to cook for a few more minutes. Add the condensed milk and stir well. When it becomes custard-like in consistency, remove from the heat. Pour in a shallow dish and keep aside. When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set. Cut into pieces and offer.
I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work. In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter. Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes. Divide dough into 4 equal balls. Smooth balls and place on a cookie sheet and cover with plastic wrap. Freeze balls until firm and then transfer to freezer bags and store in freezer. Recommended storage time 1 month. To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw. It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering). (It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough. Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes. I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.
Peel, halve, and core the pears. Grill the pears on medium heat, turning once, until they are heated through and have nice grill marks on both sides. 5-7 minutes. Alternately, you can saute the pears in a little butter or apple juice to heat them through and soften them up a bit. Place one pear half on each plate. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), and then a mint leaf. Drizzle a tablespoon of balsamic vinegar around each pear half. Season with salt and pepper if desired.