HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Grease and flour bottom only of a 9 x 13 pan. Make Streusel topping: Mix all ingredients except almonds until combined. Stir in almonds. Drain pineapple, reserving 2/3 cup juice. Mix flour, sugar, butter, yogurt, baking powder, salt, baking soda, eggs and 2/3 cup pineapple juice in a large bowl with a spoon. Spread in greased and floured pan. Sprinkle with pineapple and streusel topping. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Preheat oven to 325 degrees. Place the sweet potatoes in a shallow roasting pan that has been sprayed with cooking spray. Drizzle with the oil, sprinkle with salt and pepper; toss well to coat. Place in preheated oven and bake for 30 minutes. Add the onions; stirring well. Bake an additional 30 minutes; remove from oven. Preheat broiler. Drizzle the sweet potato mixture with melted butter; stirring to coat. Broil 10 minutes or until browned.
Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup. Set aside. In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9x5 Loaf pan. Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes, turn out onto rack and let cool completely. (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).
Peel potatoes, and cut into 4-by-1/4-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours. Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees between each batch. Heat the oil to 375 degrees. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3 1/2 minutes. Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain. Allow the oil to return to 375 degrees between each batch. Sprinkle with salt, and serve immediately.
Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you! Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency. Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn. Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide! Top the steak with the sauce and serve. Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce. Please enjoy.
Mix flour, salt, and pepper; coat chicken. Heat oil on med, brown chicken. Mix nutmeg with marmalade and juice, spread over chicken. Cover and cook for 15 minutes.
Preheat oven to 350 degrees. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
Make the dough in your bread machine. Pinch off 3 inch diameter piece of dough. Place on floured surface and roll to 12 inches. Place the back of your hands under the dough and stretch by rotating the dough over both hands. Pull and stretch carefully to increase diamter to about 20 inches. Let it rest 10 minutes. Invert a well-cleaned wok over a medium high heat. Lightly oil the outside of the wok. Heat until a drop of water sizzles. Place the large dough circle on the hot wok and cook until the dough is browned underneath. Turn and brown lightly on the other side. The bread will be soft and floppy. Fold the hot bread and place in a plastic bag. Serve warm or cool in bag and refrigerate. If you prefer baking, the best is to use a stone with a little cornmeal on top and you will have to limit your size to a little less than the size of your stone. You could cook it on your oven floor. Bake in preheated 450F oven. Move up under the broiler to brown just a little if you want. Prep time does not include making of dough in bread machine.
Preheat Oven to 350 degrees. Adjust rack to middle. Spray Loaf pan with non-stick spray. Whisk flour, baking soda and salt together in a large bowl. Place five bananas in a extra large glass or other microwave safe bowl, cover with plastic wrap and cut several steam vents in plastic with a paring knife. (NOTE: Use the biggest bowl you have the first time I did this the juice went all over my microwave, even though I had plastic wrap on my bowl.) Microwave on High until the bananas are soft and have released liquid, just about 5 minutes *may be less depending on your microwave wattage*. Transfer bananas to a fine mesh drainer placed over a medium pot and allow to drain stirring and mashing the bananas occassionally, 15 minutes (you should end up with around 1/2 to 3/4 cup of liquid). Cook the liquid in the pot over medium-high heat till reduced to about 1/4 cup, takes about 5 minutes. Remove the pot from heat , stir reduced liquid into the bananas and mash with a potato masher until fairly smooth. Whisk in the eggs and butter, brown sugar and vanilla. Pour the banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. You don't want to "over-mix" or it will make it tough. Gently fold in walnuts (optional). Scrape batter into prepared pan. Slice remaining banana onto top (like shingles on a roof) layered leaving a 1 1/2 inch space in the very middle. Sprinkle granulated sugar evenly over loaf. Bake at 350 degrees for 50 - 60 minutes.
Preheat oven to 450-F. In a blender or food processor, combine matzo, dill, salt and pepper. Process until coarse. Transfer to a sheet of waxed paper or shallow container. Brush baking pan with oil. Brush filets with oil. Roll fish in crumb mixture, place in prepared pan. Drizzle with remining oil. Bake, uncovered, 10-12 minutes or until fish flakes easiy when tested with a fork. Serve with lemon wedges, fresh dill sprigs and steamed green beans.
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.
Oven@ 350. Melt the butter in a saucepan and then add the chocolate and stir until melted. Take off of the heat. Add the marmalade, sugar, and the eggs and combine. Gradually beat in the flour. Pour into a greased 8-inch springform pan. Bake for about 50 minutes or until a toothpick comes out clean when inserted. Cool in pan for 10 minutes before turning out.
Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.). Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca. Cover; refrigerate 2 to 3 hours before serving.
In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool. Stir veggies and cheese into cooled quinoa. Whisk together dressing ingredients. Pour over quinoa mixture and toss.
Grind Oakmeal in food processor and set aside. Mix Rum and Cocoa to a thick paste. (If you don't want to make it with rum you can use milk. just add 1 tbsp Rum Extract.). In a mixer, add Soft Margarine (or Butter) ,sugar ,cocoa, Rum and Almond extract and mix well. While Mixing add ground oatmeal slowly till mixed together. let mixer run run for 5 minute till totally mixed. Cover and place in fridge for 2 days. This is important so it can thicken. After 2 days let stand till room temperature before rolling. On a plate pour coarse sugar and spread ( you can use colored sugar too or any sprinkle type of sugar for festive color ). Roll the balls in sugar until totally covered. You can store them in cookie tins or tupperwares. Put wax paper between levels stacks. you can put into small bag a gifts. ! Freeze until you need them. I dare you not eat one of them while rolling. I can't. But i'm weak.
Cube the potatoes, peeling first if desired. String the beans and break into 2 inch pieces. Coarsely chop the onion. Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven. Add enough water to come within a couple inches of the top of the food. Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender. This can be drippy so I suggest serving it in bowls or soup plates. Cornbread makes a good accompaniment if you want to sop up the juices.
*NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar. Preheat oven to 400°F. Lightly grease a 10 inch cast iron skillet. In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside. In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture. Spread bean/rice mixture into the prepared pie plate. Sprinkle with cheese. Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer. Pour into pie plate. Bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. Allow to stand 5 minutes before cutting. Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.
Mix all ingredients together well and place covered mixture in the refrigerator for several hours to marinate before grilling. From the mound of burger, divide into four sections. Make patties and add to hot grill. Try to flip only once or twice, and do not press down on the burger with the spatula. ( you will lose moisture). Just before burgers are done, toast the rolls.
In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar. Add steak, turning to coat. Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours. Remove meat from marinade, discarding marinade. Grill or broil, turning occasionally, until desired doneness. Slice meat thinly across the grain. Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak. Marinate as directed. Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.
In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off. In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour. Preheat oven to 425°F. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes. Remove from heat and flip meatballs. Reduce heat to 375°F and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
Combine pork strips, cornstarch, soy sauce, garlic, and pepper flakes. Cover and marinate 30 minutes. Heat oil. Add pork mixture. Stir fry 4-5 minutes. Add celery and red pepper. Stir fry until almost done. Add mushrooms and bean sprouts. Stir fry 3-4 minutes, until mushrooms give off some of their liquid. Add vermicelli, green onions, and soy sauce. Stir together until heated through.
Cook pasta according to package directions,drain,reserving a small amount of cooking water. Return pasta to pot,tossing with olive oil,salt and pepper. Melt butter in large,non-stick skillet over medium heat. Add shallot and cook until tender,about 2-3 minutes. Stir in cream and white wine. Bring to boil. Add peas and cook until tender,2-3 minutes. Stir in prosciutto and parmesan,cook for 1 minute. Add pasta and toss to coat well. Top with additional parmesan if desired. Serve with Chardonnay.
Preheat gas grill to medium heat. Into a gallon-sized resealable plastic bag, place pork loin first and then remaining ingredients. Seal bag, gently squeezing as much air out as possible. With your hands, toss and squeeze the bag until the pork loin is well-coated. Marinate at room temperature for 30 minutes or refrigerated for NO MORE THAN two hours. The lime juice tenderizes the meat so well that if marinated any longer, it could cause the meat to break down too much. Grill pork loin for 25-30 minutes, turning occasionally, until juices run clear when thickest part is pricked with a meat fork. Remove meat from grill and allow to rest for 5 minutes. Slice on the bias and serve.
Mix together coconut, sunflower seeds, sesame seeds, oats and salt. Add tahini, honey and egg. Mix in flour to form a firm dough, adding more flour if needed. Roll into a sausage shape, about 1 1/2 inches in diameter. Place in fridge for 30 minutes, or place in freezer for 10 minutes. Cut in thin slices (just less than a half inch) and place on baking tray. Bake at 350 degrees for 15 - 20 minutes, until lightly browned. Cool on wire tray.
Melt 1 tablespoon ghee over medium-high heat in a large, deep saute pan. Add squash, carrot, and onion. Saute for 7-8 minutes or until all ingredients turn golden. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat. In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Saute until fragrant. Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender. Puree soup in a blender until smooth. Return soup to pot, adding coconut milk. Salt and pepper to taste.
Saute the celery in butter for three minutes. Meanwhile, combine the eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add the sauteed celery and shrimp and stir to mix well. Stuff the mixture into the whole chiles and seal with toothpicks if necessary. Place the chilesin a deep, lightly buttered casserole dish, seam side down. Cover the dish and bake in a 350 degree oven for 20-25 minutes or until heated through. Serve with beans and rice. **Note: For a stiffer filling, chop the shrimp into a paste in the food processor.
cook soba noodles 5 minutes and drain. rinse under cold water. put mirin, shoyu, vinegar, dashi granules, and 3 cups water in a saucepan. bring to a boil then reduce heat and simmer 4 minutes. add spring onion. heat chargrill pan till very hot and sear scallops on both sides for 1 minute. divide noodles among 4 serving bowls and pour 3/4 cup of broth into each bowl. top with six scallops each.
Preheat oven to 350 F degrees. Place meat in a large roasting pan and cover with oil on all sides. Sprinkle on onions and celery. Season with salt, pepper and paprika. Place crushed garlic on top. Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients. Add cola and pour mixture over meat. Roast 2 1/2- 3 hours, covered with foil, opening to baste every 20-30 minutes. Serve sliced when done, or slice entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven for extra tender slices).
For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper. Place turkey breast in a self-sealing plastic bag set in a large bowl. Pour marinade over turkey. Seal bag; turn to coat breast. Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce. Discard any remaining marinade. Place turkey, skin side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thickest part of the breast, without touching bone. Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F. Transfer turkey to a cutting board, cover with foil. Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. To serve, thinly slice 1/3 of the turkey breast. Serve with the margarita sauce. Cut up and store remaining turkey as follows: Divide remaining turkey breast in half. Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags. Seal and refrigerate up to 3 days or label and freeze up to 3 months. *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup! Before using, thaw turkey overnight in refrigerator, if frozen.
In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes. Add maitake mushrooms. Cook, stirring occasionally, for 10 to 12 minutes or until tender. If using oyster or button mushrooms, add them during the last 6 to 8 minutes. Add shiitakes during last 4 minutes. Stir in herbs, salt, and pepper. Serve while hot. Makes 6-8 side servings.
Mix together peaches, pineapple and sugar. Boil for 15 minutes. Watch carefully and stir constantly. Turn off stove and add Jello. Stir until Jello is dissolved completely. Pour into hot jars and seal.
Heat oil in large saucepan and cook onions and garlic until translucent, but not browned. Add chiles, adobo sauce, and tomatoes, then lower heat. Add cheese, stirring until melted, being careful not to scorch on bottom. Slowly stir in sour cream. Cook until just heated; do not boil. Serve with tortilla chips or chopped vegetables.
Mix flour and cube very well. In large bowl mix all things very well. Wet your hands, then divide the mixture into four portions and shape each into a kebab. Heat oil in a large frying pan over medium heat. fry kebab until golden.
Brown all meats in a large stock pot. Saute peppers,onions,celery,jalapenos,garlic. ADD everything else. Bring to low boil, 9 bubbles, stirring occasionally, DROP HEAT, and simmer until done and thick, 3 bubbles, about 1 hour. Thin with tomatoe juice.(Sacarmento tomatoe is mmmmmgood) ADD at 30 minutes to finish-Pinto Beans, black Beans, diced tomatoes, tomato juice.
Preheat oven to 450 degrees. In a large bowl, sift together flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas. Make a well in the center of the ingredients. Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl. On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough). Gently roll or pat dough to 1-inch thickness. Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Prick biscuits with a fork. Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown. Remove from oven and serve warm. Notes: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour. The vegetable shortening or butter MUST be very cold! If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.
Peel & dice the fruit. place in a covered bowl. mix the yogurt & s.c. milk in a large bowl. once it is comletely mixed it should be creamy & easy to pour. place back into the yogurt tub & cover. keeping these 2 seperate will keep the softer fruits from getting mushy. place desired amount in a small bowl. drizzle the yogurt mix. top with granola.
vinegar and spice mixture in a large sauce pan. Cook on medium heat 10 minuetes. reduce to low, add butter and simmer until melted. Stir in brown sugar to tast.
For the pizza crust: Preheat oven to 450 degrees. Preheat your pizza stone or baking sheet also. Lay out a large piece of parchment paper and coat lightly with olive oil. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dump cauliflower into a bowl, and add crust spices, almond meal, nutritional yeast (optional), and 1 Tbs olive oil. Mix well to incorporate all the ingredients. Add the egg and mix again. Hands tend to work best. Form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown. Remove from oven. For the topping: Place the zucchini in a bowl and add the garlic, crushed red pepper, Italian seasoning, salt and drizzle with olive oil. Toss to evenly coat and set aside. In a food processor, pulse the roasted red peppers into a paste. Spread a thin layer of this on top of your crust. Top the red pepper paste with the cheese. Place the zucchini discs all over the pizza, but don't let them overlap. Place pizza back in the oven and bake another 10 minutes or until the cheese and edges are browned. Remove from oven and let set for 3 minutes before cutting.
Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof. Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal. Let rise for 1 hour in a warm place. Bake 350*F for about 25 minutes.
Cut up pork steaks into bite size pieces. Mix the teriyaki, chicken broth, garlic, ginger and pepper together. Place the meat in a container and pour the marinade over it. Place an air tight lid on the container and marinate overnight. Place on presoaked bamboo skewers. Grill on a foil covered grill that has been sprayed with cooking spray. Grill until dark brown; 20 minutes is a guess; it really depends on the cut of the meat and the temperature of your grill. Great served with rice.
Preheat oven to 400°F Lightly grease a rack in a roasting dish. In a small bowl, whisk together all ingredients except the tenderloin; rub mixture over pork evenly to coat. Cover and marinate 4 hours or overnight. Place pork on prepared rack. Roast until internal temperature reaches 160°F, about 45 to 60 minutes. Remove from oven and cool 10 minutes. Slice and serve.