HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick. Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown. Place sesame seeds in a medium bowl and mix thoroughly with salt. To sesame salt, add remaining ingredients and mix into uniform marinade. Add sliced beef and mix thoroughly with marinade. Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade. Broil beef in oven about 3-4 minutes on each side, or until done. Alternatively grill over charcoal a couple minutes on each side. Serve over rice with pieces of lettuce. Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up. Serve with kimchee and a little gochujang (Korean chili paste).
Place the prunes, half the lemon juice and zest, the cinnamon stick, and bay leaves in a medium saucepan and bring to a boil, then almost immediately turn down the heat to simmer for 3 - 4 minutes. Cool and let this stand overnight. Preheat the oven to 325°F. Butter the base and sides of a 10-inch square or round baking pan. Cut the brioche into cubes and place in a food processor with the walnuts, then process until finely chopped. Put the brioche and walnut mixture in a large bowl with the nutmeg, melted butter, and 1/4 cup sugar. Mix well and press the mixture gently over the base of the buttered baking pan. Refrigerate until firm. To make the filling, beat the cheeses together with the remaining lemon juice and zest, the remaining sugar, and the eggs (add the latter one by one, beating well in between to combine evenly). Drain the prunes and cut them into small pieces. Place them all over the cheesecake base, then pour over the filling, smoothing the top. Bake for about an hour, until the filling has set. Cool completely before serving.
Preheat oven to 350 degrees. In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens. In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.". Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes. 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired. P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases. To your health!
Cook couscous in 1 cup of water. Cool to room temperature. Whisk together lemon juice and olive oil. Pour over other ingredients combining well. Season with fresh pepper.
Scald milk in saucepan. Mix together sugar, flour, and salt. Pour milk over dry mixture and stir. Bring to a boil, stirring constantly until thick. Let cool. Cream butter and powdered sugar. Add cold boiled mixture and vanilla and mix well. Cut cake into 3 or 4 horizontal layers and spread on frosting, sprinkle with crushed Heath bars. Frost outside of cake if desired and sprinkle with more crushed Heath bars. Refrigerate until serving.
In a large resealable plastic bag, combine the soup mix and water. Add the chicken and toss to coat. Transfer to a greased 13x9x2-inch baking dish. Bake, uncovered, at 350 for 40-45 minutes or until vegetables are tender and chicken juices run clear, stirring vegetables occasionally.
slice the cookies 3/4" to 1" thick. place on cookie sheet lined with a silpat or parchment paper. Press the nuts on top of each cookie slice. Bake according to package directions.
Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened. Stir in salt, pepper and nutmeg; let cool slightly. Drain spinach and squeeze out water. Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes). Stir egg into milk mixture then stir into spinach mixture along with the chicken. Melt remaining butter. Spray pie plate with nonstick spray. Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate. Brush lightly with butter and press into plate. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate. Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point). Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden. Let stand 5 minutes before serving.
Start the preparation the day before serving. Preheat the oven to 425F degrees. Lightly coat a baking sheet with olive oil. Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. (Can be refrigerated overnight, but is best served at room temperature.).
Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes. Strain and place 3 1/2 cups liquid into a pot. Stir in pectin and bring to a a full rolling boil. Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly. Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands. Process in a hot water bath covered by 1-2 inches of water for 10 minutes. Shut off flame for 5 minutes. Remove without tilting the jars. Set on a flat surface in a draft free place 12-24 hours. Remove bands and wipe jars. Label and store in a dark place for 1 year.
Combine in saucepan butter, brown sugar and milk. Bring to a full boil. Remove from heat. Stir in remaining ingredients. Spread in greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes. Glaze with Penuche Frosting when cool.
Cream butter or margarine and sugars in large bowl. Add eggs and vanilla; beat until fluffy. Sift flour and baking soda and mix alternately with oats. Stir in chips and nuts. Batter will be stiff. Drop by tablespoonfuls on cookiesheet and bake at 375 for 8-10 minutes.
Pre heat over to 375 degrees, grease or spray a 9" pie plate. Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes. In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside. In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops. Pour scallop mixture into the center of the potatoes and bake for 8 minutes. Note. The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.
Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil. Combine cornstarch and water and add to mixture, stirring. Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes. Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.
Put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft. While potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain. Add corn, soup, milk, and garlic salt. Mix well. Once the potatoes are soft, drain and mash with sour cream. Add salt and pepper. Spread meat mixture into a baking dish. Top with mashed potatoes. Drizzle with butter. Bake, uncovered, at 350 degrees for 30 minutes. For additional browning, place under broiler for a couple of minutes. Sprinkle with parsley.
For simple syrup: Put sugar and 2 teaspoons water in a glass bowl and microwave on full power for 10 to 15 seconds, or until sugar is dissolved. Drop blackberries, pineapple, and mint leaves into a sturdy glass and crush to a pulp with the end of a wooden spoon. Add the simple syrup, lime juice, and rum. Pour the contents into an old-fashioned glass and then back into first glass; repeat until thoroughly mixed, then pour back into old-fashioned glass. Add ice cubes and seltzer; stir. Garnish with sprig of mint and lime wedge.
In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil. Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS! Drain the pasta and add butter/margarine and set aside. In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal. When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt. Add eggs and keep stirring to make eggs scrambled. Now, add the eggs to the pasta and mix well. Serve hot! Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.
in a large bowl or pot, mix the mayo with the salmon & seasonings. Add the rest of the ingredients & mix well. You can add more mayo or a simple vinigrette if you want a creamier salad. Serve or store in an airtight container in the fridge for up to 48 hours.
Lightly toast slivered almonds. Combine water and sugar and heat, until sugar has dissolved, then cook until you get a thick syrup. Remove from stove top, add butter. As soon as butter is molten, add crumbled bread, mix. Put back onto stove top, add egg yolks and cook slowly until the pudding thickens - don't boil! Fill into a bowl, garnish with slivered almonds and cinnamon.
Preheat oven to 375 degrees. Spray 8x8 pan with nonstick cooking spray. Remove skins from drumsticks. Rub salt and pepper to taste on chicken. Place in pan. Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside. Place chicken in oven. Baste chicken with the sauce every 10 minutes or so for the first 30 minutes. After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear. Serve and enjoy!
Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze. TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.
Cut salmon in 1/4' thick strips. Do while partly frozen. Mix the following as a marinade. Soy sauce, brown sugar, ginger, pepper, liquid smoke. Boil marinade, let cool. Marinate salmon for 15 minute to 1 hour. Lay strips on racks. Dry in 150* oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. If you need to you can use 1/4 dried ginger in place of fresh. You can also use teriyaki and worcestershire flavors for some great variations.
Slice the mushroooms thinly, and fry lightly in some butter or a bit of oil. (You could use tinned, drained mushrooms). Melt butter in a small saucepan, and off the heat stir in the flour briskly with the back of a spoon until mixture is smooth. Keep off heat and mix in the wine, garlic, sugar, white pepper and salt. Return to the hob, and whisk over medium heat until it reaches boiling point and thickens. Simmer about 30 seconds, then take off heat. Drain any liquid off the mushrooms, and add mushrooms to the sauce. Stir to cool a little, and whisk in cream. Add parsley last. (It's a good idea to prepare the rice and seafood first, as this sauce can't wait too long in a warming oven. Put the rice on a heated platter, arrange seafood or fish on top, and pour over the sauce). *You can obviously use black pepper, but white pepper has almost been forgotten and can be quite nice in this sauce.
Prepare angel food cake as directed on package. Prepare lemon filling according to package. Cover with wax paper& chill. Slice cake into 3 layers. Spread 1/2 of chilled filling between layers. Fold whipped cream into remaining lemon filling. Spread over top& sides of cake. Chill 4 hours before serving.
Preheat oven to 400 degrees. In a large ovenproof skillet, heat oil and 1 Tbsp butter over high heat; add pork and brown on all sides, turning. Remove skillet from stovetop and place in preheated oven, and bake pork until cooked through, about 20 minutes. While pork is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes. Add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes. Add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 Tbsp, about 10 to 15 minutes. Add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Whisk in the fresh lime juice. Season sauce to taste with salt and white pepper. Cut pork diagonally into 1/4-inch thick slices. Spoon sauce onto serving plate; fan pork on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side. Tweaked and adapted from a recipe posted to Gail's Recipe Swap by Debby Bradford, who got it from the November 1991 Bon Appetit.
For cake: Preheat oven to 375°F Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely. For frosting: Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla. Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.). *Cream of coconut is available in the liquor section of most supermarkets.
Vinaigrette:. Whisk first 7 ingredients in bowl to blend; gradually whisk in oil. Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using. Salad:. Mix all salad ingredients in large bowl. Toss with enough vinaigrette to cover. Tip: Toss together vinaigrette and salad base at last minute.
Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool. Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside. Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside. Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside. Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.
Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes. Add the wine and simmer briefly over high heat. Add the tomatoes and beef broth, and tarragon. Cook about 5 minutes, stirring occasionally. Blend the cornstarch with the water. Stir into sauce and cook until slightly thickened.
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust. FILLING: Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell. Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet. Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned. HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste). Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.) Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside. Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
Make the jello according to quick set method on package. Pour into a 13 by 9 inch pan. Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight. When ready to serve, stir again so that the solid mass breaks up. Yummy!
Combine soy sauce and sugar in small bowl and stir until sugar dissolves. Heat oil in heavy large skillet. When oil is hot, add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes (mine took longer). Add soy mixture and toss about 1 minute longer, until asparagus is coated. Season with salt and pepper. Transfer to serving bowl and sprinkle with sesame seeds.
Put tuna in a food processor and pulse to break up the fish. With the machine running, add the lemon juice, soy sauce and balsamic vinegar. Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again. Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to over-blend once the cream is added or the mixture may break. Serve at room temperature, or cover and refrigerate. If refrigerated, return the spuma to room temperature before serving.
Boil water, butter and salt in saucepan. Add flour all at once; stir until smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs one at a time. Beat well with a wooden spoon after each one; beat until smooth. Spread into a greased 9x13-inch pan. Bake at 400°F for 30-35 minutes until puffed and golden; cool completely. In a mixing bowl, beat cream cheese, pudding and milk until smooth. Spread over puff and refrigerate 20 minutes. Spread Cool Whip. Refrigerate. Drizzle with syrup just before serving. Keep in the fridge.
Saute carrots, onion, celery and garlic in butter until tender. Whisk flour into sauteed vegetables and allow to cook for 1 minute while whisking constantly. Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes. Add cream cheese, sour cream and American cheese slices. With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk. Season to taste with salt and pepper.
Trim off excess fat.Score meat 1/4 one side only. Brown meat on both sides in oil, dump beer over meat salt & pepper , garlic, add seasoning packet. set pressure cooker on high for 60m release pressure let stand 10m. slice against the grain enjoy. Add 7 additional minutes for each pound over 2 pounds.
Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam). Squeeze spinach dry and mix in all ingredients well. Place mixture in prepared baking dish. Bake 20 minutes or until bubbling and lightly browned.
Preheat oven to 375°F. Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent. Add chipotle, smoke and chili sauce and heat through. Remove from heat. Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps. Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough. Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes. Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning. Remove from oven and let sit for 5 minutes before serving.