HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, add onion, tomato paste, garlic, salt, rosemary, pepper, and allspicep; mix well. Add the ground beef; using hands, mix well. Shape mixture into 6 patties. Put patties into a shallow container. Pour 1 1/2 cups beer over patties. Cover and place in the refrigerator to marinate for 6 to 24 hours, turning the burgers at least once. Right before you are ready to grill, mix together mustard, worcestershire sauce and 1 tablespoon beer in a small bowl. Remove patties from from container and discard marinade. Place patties on a grill over medium heat. Grill for 14-18 minutes or until desired degree of doneness, turning once. Serve patties on buns with mustard sauce, lettuce and onion slices.
Mix all salad ingredients together. In separate bowl, combine the dressing ingerdients and mix together with the salad fixings. This makes a salad suitable for a large potluck. Cooking time is chilling time in the refrigerator.
first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter. mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup. put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes. meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later. skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour. bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture. remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender. meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary. test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.
Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes. Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it). Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted. Add salt if needed, to taste. Serve.
Break 1/2 cookies into 9 x 13 pan. Mix pudding with milk and add 1 pkg. cool whip. Pour over broken cookie pieces. Put second 1/2 pack of cookies over pudding. Top with 8 oz. cool whip.
Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes. Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour. Add spices and stock powder and cook for 1 minute. Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice. I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.
Bake potatoes at 350 degrees for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. (If you're pressed for time you can also cube the uncooked potatoes and cook them in a covered dish in the microwave with 1/2 C water for approximately 15 minutes) In a large pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat. Add cheese. Stir in sour cream. Add potatoes and green onions. Garnish with bacon.
Mix the Butter, Honey and Vanilla essence in a small microwave resistant bowl. Microwave for about 1 minute or till the butter melts. Mix well when done.
Sift flour, baking powder and salt in a bowl. Cut shortening into flour. Add water, a little at a time, to make a soft, but not sticky dough. Divide dough into two rounds. Let rest for 15 to 20 minutes. Lightly flour counter top or cutting board. Roll dough out to about 10 to 12 inches round. Cut lengthwise into 2 to 3 inch strips and then crosswise to desired size. Heat oil and fry on each side until golden brown. Serve hot with honey, jam, sugar or refried beans and cheese and fully enjoy. Belize Recipe Tips: Frying in very hot oil will ensure that fry jacks "puff" when cooking. If you prefer your fry jacks not to puff you should place slits in the dough slices before placing in hot oil.
In a bowl, blend the first 3 ingredients by hand. In a buttered 8 inch square oven-prrof glass dish, place a layer of vanilla wafers. Cover the wafers with the orange mixture. Add a second layer of vanilla wafers. Cover with whipped cream. Sprinkle crushed vanilla wafer crumbs over the top. Cover and refrigerate for 24 hours. Serve!
Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl. When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water). Mix well. Your dough should be a little bit sticky. Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size. Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes. Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust. Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so. Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven. Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.
Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes. Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar. 3 cups oatmeal (quick oats work best). 1 cup all purpose flour. 1 cup oat flour. 1/4 tsp salt 1/2 tsp baking soda. Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky. (note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.). Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack. This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp. Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons. See you in TX next year! Nancy Nieser.
Melt butter in small saucepan. Add peanut butter and vanilla to melted butter. Mix well. In a large bowl mix graham cracker crumbs, coconut and pecans. Blend in peanut butter mixture. Form by hand in 1 inch balls the size of a quarter. Melt the butter and chocolate chips in a double boiler. Stir as chips begin to melt and keep on low heat. Use a toothpick to dip each ball into chocolate. Place on a sheet of wax paper and allow to dry. (I use wax paper on a cookie sheet and place balls in refrigerator to cool quickly.) Store in air-tight container. We like them kept cool in the refrigerator. Note: Chocolate almond bark squares may be used instead of chips.
Heat the sugar and water, stirring constantly, until the sugar melts. Set aside to cool. Put all the remaining ingredients, including the dissolved sugar syrup, in a blender and blend just long enough to achieve that icy-mush quality. Serve immediately, in tall frosty glasses.
Pre-Heat oven to 275 degrees. Blend butter with powder sugar and vanilla then add flour. Stir in pecans. Chill dough for 1 hour. Roll into 1" balls (makes about 30 cookies). Bake for about 30 minute make sure they do not brown in the oven, check bottoms and take out of the oven as soon as the bottoms turn golden brown. Roll in powder sugar after cooling for a couple minute after they cool roll them in powder sugar again.
Mix Marinade Mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak and marinade for 4 to 5 minutes. Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade. Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight. Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough. Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep. Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked. Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down. Bake for 15 minutes at 375. Serve warm.
toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn! In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice. Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste. You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.
Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough. Work into a dough with spatular. Knead into a dough. Turn onto a floured board. Roll out into a rectangle and spread jam (jelly) of your choice. Spread almost to the edge of the pastry. Roll up starting from the short edge of the rectangle and place into a greased baking dish. Then into a saucepan combine the butter, sugar and water. Stir over a medium heat on the stove until the mixture has melted. Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes. Watch the Roly Poly to make sure it does not burn. It will carmelise. Service with either, ice cream, custard or cream. Good luck.
In a large bowl, combine all the ingredients and mix well. Pour into slow cooker sprayed with vegetable cooking spray. Cover and cook on low for 4-5 hours. Make a one dish meal by adding 2 1/2 cups cubed leftover ham.
Preheat the oven to 350 degrees. Spray a 13" x 9" baking pan with a non-stick spray. Place the sliced apples in the baking pan. Pour the lemon juice over the apples and mix well so that each apple is covered. Add the lemon zest and sugar and mix again so that the apples are coated. In another bowl, combine the flour, brown sugar, lemon zest, cinnamon and salt. Cut the butter into the topping ingredients until crumbly, then pour the topping over the apples. Bake for 35-40 minutes, or until apples are soft and topping is crispy. Serve with caramel butterscotch topping and ice cream and enjoy!
Steam the carrots with the cilantro stems for about 20 minutes, until tender. When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized. Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.
Brown ground pork and strain grease (although when I've been in a hurry, I've skipped this step and put it in the crock pot raw and it didn't ultimately hurt the flavor at all). Rinse and strain beans Combine all ingredients in crockpot, adding however much water the bag of beans directs (include the chicken broth in this measurement) *Note - you can use canned green chiles (if so, use about 3 cans) or fresh Hatch green chiles, when in season! Stir ingredients, set crockpot to high, let simmer on high for about 30 minutes. Turn crockpot to low, let cook as long as needed, I usually do about 8 hours, although it'd be ready to eat around 6 hours.
soak the bread in 3 tablespoon water then add all ingredients very well. heat the oil in pan then make kabab and deep fry it until golden on medium flame.
Place ham in Crockpot. Pour entire contents of pineapple can into crockpot, over ham. Add brown sugar into crockpot {spread over ham}. Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook! Occasionally scoop up sauce mixture and pour over ham while cooking. Enjoy!
Place potatoes and garlic in heavy medium pot. Cover potatoes with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat to medium; cover and simmer until potatoes are tender when pierced with skewer, about 25 minutes. Drain. Return potatoes and garlic to pot. Add whipping cream and butter. Using potato masher, mash until well blended. Season to taste with salt and pepper.
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and, if you like, 1/2 cup of raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.
Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish. Serve with wild rice. Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.
Making Almond Powder: Combine the almonds, the 2-1/2 tablespoons confectioner's sugar and the 1/4 cup cocoa in a food processor fitted with the steel blade. Process until the almonds are a fine powder. Blending the Batter: Butter the bottom and sides of an 8-inch springform pan with the 1 tablespoon of butter. Cut a circle of parchment paper to cover the bottom of the pan. Butter the paper with 1/2 tablespoon butter and line the pan with it, butter side up. Use the 3 to 4 tablespoons flour to coat the entire interior of the springform, shaking out any excess. Preheat the oven to 375 F, and set a rack in the center of the oven. Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar at medium speed 8 to 10 minutes, or until almost white and very fluffy. Scrape down the sides of the bowl several times during beating. Beating the butter and sugar to absolute airiness ensures the torta's fine grain and melting lightness. Still at medium speed, beat in the peanut butter. Then beat in the egg yolks, two at a time, until smooth. Reduce the speed to medium-low, and beat in the melted chocolates, the dissolved coffee, and the rum and vanilla. Then use a big spatula to fold in the almond powder by hand, keeping the batter light. Whip the egg white to stiff peaks. Lighten the chocolate batter by folding a quarter of the whites into it. Then fold in the rest, keeping the mixture light but without leaving any streaks of white. Baking: Turn the batter into the baking pan, gently smoothing the top. Bake 15 minutes. Then reduce the oven heat to 325 F and bake another 15 to 20 minutes, or until a tester inserted in the center of the cake comes out with a few streaks of thick batter. The cake will have puffed about two thirds of the way up the sides of the pan. Cool the cake 10 minutes in the pan set on a rack. The cake will settle slightly but will remain level. Spread a kitchen towel on a large plate, and turn the cake out onto it. Peel off the parchment paper and cool the cake completely. Then place a round cake plate on top of the cake and hold the two plates together as you flip them over so the torta is right side up on the cake plate. Serving: Torta Barozzi is moist and fudgy. Just before serving, sift the tablespoon of cocoa over the cake. Then top it with a sifting of the confectioner's sugar. (Or for a whimsical decoration, cut a large stencil of the letter "B" out of stiff paper or cardboard. Set it in the center of the cake before dusting the entire top with the confectioner's sugar. Carefully lift off the stencil once the sugar has settled.) Serve the Barozzi at room temperature, slicing it in small wedges. Wine Suggestion: In Vignola, homemade walnut liqueur (Nocino) is sipped with the Barozzi. Here, the black muscat-based Elysium dessert wine from California does well with the cake's intense chocolate.
In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm. Remove from heat. Add creme de menthe baking chips and chocolate chips. Stir until melted and smooth. Pour into a wax paper lined 9x13 baking dish. Cover and refrigerate 1 hour or til firm. Line cookie sheets with waxed paper. Turn out onto wax paper lined cutting board. Cut into squares. Put squares 2 inches apart on cookie sheets. Refrigerate 30 minutes. In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth. Remove from heat. Cool 10 minutes. In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring. Seal bag and mix until color is evenly mixed. Set aside. Using a fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper lined cookie sheets. Cut off a tiny piece of the corner of the ziptop bag containing green mixture. Squeeze bag to drizzle each dipped truffle with green mixture. Let truffles stand 10 minutes. Store in the refrigerator. You can put each truffle in an individual mini foil muffin cup if you want.
Heat oil in frying pan at medium temperature. Addonion, celery, green pepper, garlic and stir fry until limp, 2-3 minutes. Add all beans and tomato sauce. Add chili powder, oregano and garlic powder. Heat through and serve. Best if simmered covered for one hour.
In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slighty moist batter. Heat the oil in a wok or large saucepan until very hot (365 degrees). Using very moist fingers, pinch about 1 heaped tablespoons of the batter, roll it into a ball and glenty lower it into the hot oil Deep-fry for 3 to 5 minutes, turning occasionally , until crispy and golden brown on all sides. Do not overcrowd the pan with the batter or temperature of the oil will drop. Remove from the hot oil and drain on paper towels Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.
Cut round top off of loaf to use for a lid. Hollow out loaf of bread and save insides for dipping. Mix all ingredients and pour into hollowed out loaf. Put "lid" on and let set in refrigerator 3 or 4 hours till well chilled. Dip insides, crackers or toasted party rye slices--use your imagination.
Mix meat, ginger and garlic together and add onion and apricots if you are using them. Heat butter and stir fry chopped onions until soft and golden. Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar. Bring to the boil and cook for 2 minutes. Remove from heat and leave to cool until warm. Blend in remaining ingredients and pour this over the meat. Coat meat well and refrigerate overnight. Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each. Barbecue over hot grill taking care not to burn and baste from time to time until done.
Combine cooked vegetables, chicken and soup in bowl. Add 3/4 can of onion rings and mix well Pour into baked pie shell. I use a crust ring protector. Bake at 350 degrees for 30 mins. Sprinkle remaining onion rings over top and bake 5 minutes longer
Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray. In a bowl, beat egg whites until a stiff peak forms. Set aside. In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest. Add lemon juice and milk to the flour mixture and mix well. In another bowl, beat butter and sugar well. Add egg yolks and beat again. Add to the cake batter and mix well. Fold egg whites into the batter and mix. Pour the batter into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted into the cake comes out clean. Let it cool in the pan for 5 minutes before removing to a wire rack to cool. Dust with powdered sugar. Infuse love, slice and serve with ice cream or whipped cream.