HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet on medium-high heat. Scrub potatoes. Peel them if you like. Stand each potato on end, and slice in half. Slice each half in half again. (Watch your fingers.) Lay the quarters on top of each other, and cut into thin strips. If you can't get the quarters to lay together, just slice each one individually. No biggie. Check to see if your oil is hot enough by dipping the end of one fry in it. If the oil bubbles up and makes noise, the oil is ready. Put about a quarter of the fries in at a time. Cook until they turn the color that you like. Some people like soft fries, other crispy. Go with what looks good to you. While the fries are cooking, get a plate ( a real one, not paper or plastic) and place about four paper towels on it. When the fries are done, put them on the paper towels to drain. Put the skillet back on the heat, and let it heat back up. Put the next batch of fries in the oil. Salt the finished batch of fries. Add more paper towels on top of the fries. Eat and enjoy!
Preheat oven to 350 degrees. Combine all ingredients in a small bowl and mix thoroughly. Drop dough onto a baking sheet and flatten into cookie shape ( There is enough dough to either make a couple small cookies, or one large cookie). Bake for 12-13 minutes. Let cool slightly and proceed to dig in!
Place into crockpot in this order: potatoes, carrots, meat. Sprinkle the meat with the soy sauce, salt, paprika, flour, in that order. Spread the chopped onions on top of that. Combine the beef broth and tomato sauce; pour over all of the above. Cover and cook on low 9 to 11 hours. May be cooked on high for 5 hours. May be stirred during cooking, although, stirring is not necessary.
Fill mixing glass with ice. Pour in all ingredients. Shake well. Pour into salt rimmed glass. Add lime wedge or wheel.
In electric frying pan or large skillet saute onions and peppers until onions soften. Add corned beef; continue to cook until cubes fall apart. Add frozen hash browns. Add seasoning if desired. Cook, stirring often until potatoes are done and start to brown.
Over med. high heat, melt the sugar in a saucepan,stirring constantly. WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully. Add the water, and boil for 7 min's,remove from heat and set aside. Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup. Fold the toasted pecans into the batter. Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan. Bake for about 35-40 min's, then remove from pan to cool. For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake. You can add more icing sugar or cream to make a nice consistency to spread over the cake.
Combine sugar, lemon, orange and cranberry juice and pour into punchbowl. Add sherbet and ginger ale. Serve immediately.
Heat oven to 450 degrees. Rinse and dry chicken and sprinkle with salt and pepper inside the cavity as much as you like. Place the lemon and ginger slices and garlic cloves inside the cavity. Place in a shallow roasting pan and rub on some olive oil. Season the outside with more salt and pepper. Roast 15 minutes then decrease heat to 375 degrees. Roast an additional 65 minutes. Do not open the door during this process. Remove from oven and let rest 10 minutes.
Combine flour and baking soda in a large bowl. Add club soda, stir well to form a thin batter. Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee. Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if making crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transferring them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through the Italian seasoning and set it aside. In a shallow container mix the bread crumbs, dried parsley, and green onions. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.
Chill a small bowl. Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature). Place ice water and dry milk powder in the chilled bowl. Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin. Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use. Stir just before using, to retain creamy texture. **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.
Preheat oven to 425. Arrange chicken in oven-proof clay pot or medium baking dish. Coat with lemon juice, season with pepper. In small bowl, mix melted butter, steak sauce, 2 Tbs capers, and 2 Tbs caper liquid. Pour mixture over chicken. Cover and bake for 25 minutes until chicken is no longer pink and juices run clear. Drizzle with remaining liquid in dish to serve.
In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Saute gently for 1-2 minutes on medium heat. Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely. Remove chicken from the pan. Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste. Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.
Heat 4 inches of oil to 365 degrees in a large heavy pot. Combine salt, white pepper, ground chili, panko and flour in a shallow plate. Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate. Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside. Slice french rolls in half lengthwise and toast lightly under broiler. In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.
In a large skillet - combine the ground meats. lightly brown. drain off most of the excess fat. Save some moisture for added flavour. combine browned meat and all ingredients in a LARGE stock pot. bring to a low simmer and allow to cook for a minimum of 1 hour - the longer the better - stirring occasionally. This recipe is perfect for crock pots or slow cookers and can take as long as 8 hours to cook on low. This recipe freezes very well for the smaller families or for those who work outside the home for a fast warm lunch or a ready dinner when you get home. Serve with a slice of bread, a biscut, or your favorite tortilla chips.
Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning. *Use 1 teaspoons seasoning per side per each fillet. More or less to taste. Rub into fish evenly to coat. Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork. Warm tortillas on grill. Cut fillets into chunks, or coarsely shred with a fork. Divide fish evenly onto 8 warmed tortillas. Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream. Lime sour cream: Mix sour cream, lime juice and zest in small bowl. Garnish with additional cilantro if desired. *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild. Enjoy! Serves 4, two tacos apiece! The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.
place grated zucchini in colander and sprinkle with 1/4 teaspoon salt. mix well and let sit at least 10 minutes. squeeze out excess water. grease a normal size loaf pan, or two small loaf pans. preheat oven to 350 f. combine both flours, 1/2 teaspoon salt, baking powder, baking soda, turbinado (or sugar), cinnamon, nutmeg, and ginger. in a separate bowl, combine the zucchini (be sure it has most of the water squeezed out), buttermilk, eggs, vanilla, and butter. i find it is easiest to add the butter to the zucchini, mix it, and then add the rest. otherwise i accidently cook my eggs with the hot butter. add the zucchini mix to the dry ingredients. mix well. add the nuts and currants. mix well. pour into bread pan(s) and bake about one hour. i usually have to add another fifteen minutes if it is all in one pan, because the bottom is still so gooey.
Cook and crumble bacon. In drippings and oil, saute onion and garlic. Add next 8 ingredients, and heat to combine flavors and cook spinach. In bowl, combine ricotta, Swiss and egg. Spread 1 c sauce in bottom of baking dish. Layer 1/2 of the noodles, 1/2 cheese mix and 1/2 remaining sauce. Repeat layers. Bake at 350 for 40 minutes. Top with Parmesan and parsley. Cool 10 minutes before serving.
In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water. Slowly whisk in olive oil, forming a creamy marinade. Stir in basil. Add the chops to the marinade and coat evenly. Cover and refrigerate for at least one hour and up to four hours. Remove from refrigerator and let sit until arriving at room temperature (about one hour). Heat grill to very hot. Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare. Transfer to a warm platter and serve. Preparation time does not include marinade and sitting time.
With electric beaters, cream butter and cream cheese. Add sugar mix well. Beat in zest and vanilla. Add eggs, one at a time beat well after each addition. Reserve 1/4 cup flour. Sift remaining flour with baking powder and blend into creamed mixture. In a small bowl combine both kinds of raisins, candied fruit and maraschino cherries; toss with the 1/4 cup flour. (The cherries I like to leave whole--I think they look nice when the cake is cut, but its up to you to either leave them whole or chop them.). Stir fruit into batter. Pour into greased and floured 10-inch bundt or tube pan. Bake 300°F for 70-80 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack to cool completely. I have made this cake in loaf pans (2) (Bake time for loaf is 45-55 minutes) which allows me to cut them into smaller servings and I put them on my Christmas goodie trays. This cake freezes well.
Place the hot sauce in bottom 3rd of shot glass. Add granulated garlic. Top with blue cheese dressing. Serve with thin pretzel sticks. Will wakeup your taste buds!
Take out ye olde blender and pour in a cup of milk -- feel free to guestimate. Peel the banana, break it in half, and add it to the blender. Add 1/2 teaspoon vanilla and the ice cubes. Blend for about 20 seconds. Poor into a glass and enjoy.
Pour beer in a mixing bowl. Add flour, salt and paprika. Whisk together until mixture is light and frothy. Add shrimp to beer mixture and stir. Remove shrimp, one at a time, and place in oil and deep fry. Drain on paper towels.
Preheat oven to 350 degrees. Trim the root ends and tops from the carrots and turnips. Do not trim the root ends of the beets. Trim the tops to 1/2 inch. Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic. Turn to mix well. Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.
Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis. Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add pureed mixture. Finely mince garlic and add to sauteed mixture. Then add your rehydrated porcinis and saute a few more minutes. Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency. Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste. Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).
Sample the whiskey to check quality. Take a large bowl, check the whiskey again. To be sure it is the highest quality, pour one level cup and drink-- repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the whiskey is shtill OK. Try another cup-- just in case. Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver. Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who giveszashit. Check the whiskey. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven and put in the fridge. Turn the cake 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the whiskey and kick the cat. Fall into bed.
finely grate the potatoes& sprinkle salt over them. sprinkle the flour over potatoes to absorb the liquids. Once liquids are absorbed, add 2 tablespoons of oil. in a small bowl, put yeast, 2 tablespoons warm water, and 2 tablespoons of salt to create a yeasty mixture. mix everything together along with eggs. let rise for 1/2 hour. fry in shallow oil--let the mixture fill the pan, to make big fluffy pancakes.
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Combine rest of ingredients. Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low). Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup. Taste for seasoning and correct at this point.
In a mixing bowl combine all ingredients. Mix well. Pour into pot. Bring to boil using low heat. Stirring constantly. Let cool or serve hot. To enhance the flavor of the sauce, just add more of the above ingredients. DO NOT USE SALT, because it will destroy the sweetness of the sauce.
If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well. Combine all ingredients, and store in an airtight container.
Combine all ingredients, except fillets, in a medium mixing bowl,. Place fillets in a large ziploc bag and add half of the sauce mixture. Marinate at room temperature for 10 minutes. Meanwhile, start the grill. Brush grill with olive oil and preheat to medium-high heat. Grill on one side for 3-4 minutes. Flip over and grill another 3-4 minutes. Do not overcook. Fish should flake easily. Heat remaining sauce and use for dipping or pour over the top.
Dissolve jello in boiling water, then stir in lemonade concentrate until dissolved. Chill until partially set. Fold in whipped topping. Pour into a 13 x 9 glass dish. Chill until firm.
Cut ribs in 4 pieces. Brown on all sides in greased skillet. Pour off any excess fat. Mix remaining ingredients. Pour over ribs. Cover and simmer for 2 hours or until tender.
For the matzo balls;.in a small or medium size bowl whisk eggs with the oil together until well blended. In a medium bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper. Add in the egg/oil mixture; mix lightly until combined (do not over mix). Cover and refrigerate for a minimum of 1 hour or longer. Using lightly greased hands shape the mixture into about 1-1/2-inch balls. Place the balls onto a plate. Bring the chicken broth to a simmer then add in carrots. Carefully drop the balls into simmering broth a few at a time (make certain the broth is simmering when you drop in the balls). When all the balls are in the broth reduce heat to low; cover and simmer for about 30-35 minutes or until the balls are soft and tender (the balls with almost double in size when cooking in the broth). Season the broth with black pepper. Ladle the broth and matzo balls into bowls and enjoy.
Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium. Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup. Immediately add the onions, shredded cabbage mix and mushrooms to the skillet. Raise the heat to high and cook to soften vegetables, stirring from time to time. Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice. Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic. Stir well. Add the broccoli slaw and carrots (if desired) and stir. Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink. Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through. To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla. Roll up, burrito style. Serve at once.
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside. In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
Mix steak sauce, horseradish, cumin and garlic. Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally. Serves 2.
Preheat oven to 425 degrees. Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente. Reserve 1/2 cup of the cooking water, then drain in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste. Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta. Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.
Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat. Add the ginger, garlic and red chilli. Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns. Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes. Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried. Remove from the heat and cool a little. Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again. Put the pureed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally. You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown. Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down. For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat. Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white. Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot. Serve with boiled white rice.
Fry Bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Grill the meat to rare/ medium rare and cut into bite-size chunks. Pour the beer and whiskey into the LARGE pot and turn heat to medium high. Dump in the onions and peppers that you sauteed, tomato sauce, Jalapeno, 3/4 of the cumin, the Worcestershire sauce, the Kidney Beans, crushed red pepper,& the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tbs of cumin. Cook on med low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10- 15 minutes on medium high. Stir constantly during this last cooking period. Let simmer until served.
Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, cornstarch, and 2 teaspoons water into a paste. Add the spareribs and stir to coat well. Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.