HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steak: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally. For Sauce: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.). Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 2 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. Cut steak across grain into thin diagonal slices. Serve with horseradish sauce.
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. You can also add sausage or ham at this time as well. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted. Whisk in the wattleseed and cocoa powder. Add the 2 egg yolks and the liqueur. Set aside to cool. Meanwhile, in another bowl, beat the cream until soft peaks form - set aside. In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy. Fold the whites into the chocolate mixture. Next, fold in the cream to the chocolate mixture. Transfer to a large serving bowl or individual bowls, and refrigerate. For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.
Place bacon in microwave safe baking dish (about 30cm x 20cm). Cook on high for 2 minutes. Wrap bacon rashers around chicken breasts and place side by side in baking dish. Cover with waxed paper and cook on high for 5 minutes. Mix together soup, sherry and pepper and pour over chicken. Cook on high for 7-9 minutes or until cooked. Allow to stand for 5 minutes. Place almonds on a plate and cook on high for 1-2 minutes. Sprinkle over chicken. Serve hot.
Core the pears (there's no need to peel the fruit) and puree it well in a blender or food processor. In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth. Add the pear puree, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth. Stir in the candied ginger and nuts. Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan. Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.
Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste. You should have about 6 tablespoons.
Fry chopped onions in oil until they are soft. Add chopped garlic, jalapeno, ginger and spices. I usually use a 1 x 1 inch piece of ginger. Fry for a couple of minutes. If the mix sticks to the pan, add a few tablespoons of water. Add the meat and fry until the meat is nicely browned. Add the can of tomatoes to the meat mix and let it simmer, covered, for 20 - 30 minutes. Add the yogurt and let it simmer, uncovered, for about 10 minute more. Taste and add salt according to your taste. Use your favorite recipe and make crepes. The filling is enough to fill 6 crepes. Fill the crepe, roll it up and place on dinner plate. Drizzle with a little bit of yogurt and sprinkle a dash of turmeric on top.
In a mixing bowl combine beef, eggs, bread crumbs, cheese, steak, Jamaican Blend, Salt, Pepper, worcestershire sauce and ketchup and mix together thoroughly. Refrigerate 1 hour. Saute mushrooms, onions, and garlic together with butter about 10 minutes over medium high heat. Add saute pan contents to previously prepared ingredients and mix together thoroughly. Mold meatloaf into a bread pan, smoothing top. Cover with a light coating of A1 sauce. Bake at 375 degrees 30-45 minutes until done.
To juices, add sugar and honey; mix well. Place over high heat; bring to a boil, stirring constantly. At once, stir in pectin. Bring to a full rolling boil for 1 minute. Stir constantly. Remove from heat and skim off foam with metal spoon; pour quickly into glasses. Cover at once with 1/8 inch hot paraffin.
COOKING DAY INSTRUCTIONS: Preheat oven to 400 degrees. Grease 13x9x2 casserole dish. Put potatoes directly on oven rack and bake for 45-60 minutes or till done. I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp. Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth). Add butter/margarine and milk and mix. Spread in a prepared pan. Freeze using foil & plastic wrap method. SERVING DAY INSTRUCTIONS: When casserole is thawed, preheat oven to 500 degrees. With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand. Spread evenly over potatoes and sprinkle with Parmesan. Bake until heated through and topping is golden brown. Garnish with parsley and serve.
Heat ketchup in a small saucepan over medium-low heat until warm, stirring often. Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly. Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste. Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes. Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst. Serve warm or cold.
Melt chocolate 2 minutes in the microwave. Mix rest of ingredients into melted chocolate. Drop by tablespoons onto waxed paper. Let set until hard. Store in an air-tight container.
Mix all of the ingredients and fill into a cleaned and sterilised jar (I used a small jam jar for this). Tie with a pretty ribbon and attach a gift tag with the following instructions: Empty the contents of the wine bottle and of the spice mix jar into a pot. Heat on medium until nearly boiling, but DO NOT boil. Heat for 30 minutes, then strain the mulled wine and return it to the pot. Keep it warm if you want to serve it straight away, if not allow to cool and reheat when ready to use. You can also add some rum for a stronger version.
Place all ingredients except the orange in a blender and process until smooth and creamy. Pour into a large cocktail glass and add an orange slice for garnish.
At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper. Wrap the steaks in plasic and refrigerate. Prepare the sauce, first melting the butter in a small skillet over medium heat. Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes. Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes. Strain the mixture into a small bowl and return it to the skillet. Discard the solids. Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes. Keep the sauce warm. Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Fire up the grill, grill the steaks to desired doneness. Serve the steaks hot with the rosemary-bourbon sauce.
Preheat oven to "Broil" and place rack in top position. In a small bowl, combine olives, garlic and the chopped herbs. Set aside. Add the butter and cream to shallow baking dish, then place in the oven until the butter cream mixture is hot and bubbly, about 3-4 minutes. Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside. Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper. Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes). Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.
Preheat the oven to 190 C / 375°F. Grease and flour a 20 cm cake tin. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water. Continue stirring until thoroughly blended, but do not over-mix. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean. Do not over bake, the secret to this cake is its moistness. Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely. Sift the icing sugar over the top, and serve.
Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set. Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm. Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
Preheat oven to 350°F and grease muffin pans. Mix thoroughly butter, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg. Add in milk and stir. Fill muffin pan to about 2/3 full. Bake for 20-25 minutes or until golden brown. While muffins are baking, mix coating sugar and cinnamon. Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture. Serve hot. Enjoy!
Use a mixer, fitted with the whisk attachment, and combine egg yolks, garlic, saffron, and a pinch of salt; whisk at high speed, while adding oil, drop by drop (this is important because otherwise mixture will not thicken properly). As the aioli begins to thicken you can increase the oil to a thin stream; adjust seasonings with a squeeze of lemon juice and/or more salt, if needed. In a paella pan with lid or large deep-sided skillet, heat olive oil over medium heat; add onion and saute until softened and golden, about 15 minutes. Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes. Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika. Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes. Add the stock, bring to a boil, then stir in the rice; reduce heat to medium and simmer 10 minutes, stirring to prevent the rice from sticking. Stir in the peas, squid, mussels or clams, and shrimp; turn heat to low and simmer until nearly all the liquid has evaporated, about 10 minutes. Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool. Serve with saffron aioli and lemon wedges.
Place eggs in pan and cover with water.Bring to rapid boil and remove from heat.Place lid on it that does not release the steam and set your timer for 15 minutes.Perfect boiled eggs every time! While waiting for eggs to get done,dump the 2 cans of sliced beets into jar.Then fill each can with vinegar and pour them into jar.Put remaining items in and stir gently.When eggs are done crack and peel them.Drop them into jar.When all eggs are in,fill the rest of the jar up with water.Stir gently and refrigerate for at least 24 hours.Enjoy!
Preheat oven to 400°F Spray 12 regular muffin cups with cooking spray. Mix turkey, Egg Beaters, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each) and place in muffin cups. Top each with 1 teaspoon cheese. Bake 18 to 20 minutes or until browned and cooked through (170°F). COOK'S TIPS: An ice cream scoop works well for scooping balls of the meat mixture into the muffin cups.
Rinse rice and set aside. In a skillet heat oil and add medium onion and garlic. Cook for a 2 minutes. add the rest of the vegetables to the skillet and cook for 2 more minutes. add rinsed rice and cook until the water from rinsing is absorbed. transfer skillet mix to rice cooker and add water, beef stock (could use chicken if wanted) soy sauce and Worcestershire sauce. Stir half way through so vegetable get mixed inches.
In a ziplock bag, combine buttermilk, hot pepper sauce, paprika, and salt. Add chicken, turn once to coat. Seal bag, get out as much air as possible. Refrigerate chicken 1 hour, turn once. Prepare grill. Remove chicken from bag; discard marinade. Place chicken on medium heated grill, grill, turning occasionally, till juices run clear when thickest part of the chicken is pierced with the tip of a knife.
To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight. When settled, add all ingredients to big pot and simmer until thick. This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc. Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!
Heat oven to 375°. Use non-stick cookie sheets or spray sheets with light coating of cooking spray. With and electric mixer, beat together sugars, butter, vanilla, and eggs until light and fluffy. Add baking powder, soda, salt, and flour and mix well. Add toffee bits and mix until just combined. Drop dough by rounded spoonfuls spacing 2 inches apart on cookie sheets. Bake at 375° until golden brown. Immediately remove from cookie sheets and place on wire racks to cool.
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate. Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Divide the hash among 4 plates and top each with a poached egg if you wish. Serve sprinkled with chives.
Cut pork into 1-inch thick slices. Flatten slices to 1/4-inch thickness between two pieces of plastic wrap. Season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Cook pork on each side for 2 minutes or until browned and cooked through. Transfer to plate and keep warm. Reduce heat to low. Add evaporated milk, stirring to loosen brown bits from bottom of skillet. Stir in mustard, green onions, and pork. Cook 3 minutes or until sauce is slightly thickened.
Mix first 4 ingredients together in a large bowl. To prepare dressing, warm wine vinegar slightly. Add sugar and stir to dissolve. (If you prefer a tangier dressing, reduce the sugar to 2/3 cup.) If you don't warm the vinegar, you will have trouble getting the sugar to dissolve. Allow to cool. Add onion, paprika and salt. Stir well. Add olive oil and blend. I prefer to put it in a bottle and shake it. Pour over salad and enjoy!
Peel potatoes and cut into 1" pieces. Steam or boil potatoes for 20 to 25 minutes or til done. In large serving bowl, combine oil, vinegar, parsley, Italian seasoning and salt& pepper. Add onion. Transfer warm potatoes to bowl with dressing and toss gently to coat. Serve warm or at room temperature.
Preheat oven to 350 degrees F; butter a 9-inch deep dish pie plate. Sprinkle the cooked and crumbled bacon in the bottom of the pie plate, then sprinkle over the cheese. In a bowl mix together the eggs and milk, then pour the mixture over the bacon and cheese in the plate. Sprinkle the onions on top. Bake in 350 degree F oven for 35 to 45 minutes or until set in center and a knife inserted in the middle comes out clean. Cut into wedges, garnish with sour cream and chives, and serve.
Mix ingredients in mug. Top (swirl-like motion) with syrup-Be generous!. Microwave on high for 5 minutes. Cool. Enjoy a fudgy pudding like dessert! Yummy!
Combine all ingredients and marinate for an hour or more in the refrigerator. Place the mushrooms on a grill or in a lightly oiled pan and roll around until lightly browned. Serve hot.
Wash rack of ribs, remove membrane on back, and pat dry with paper towel. You can either leave as a rack and thread onto a spit or cut into 2-3 rib sections. Mix all remaining ingredients until well blended. Rub the mix over both sides of ribs until it's all used up. I sometimes double the recipe to get a really good coating. You can either put in fridge overnight or grill at 350 F right away on bbq over indirect heat. The bbq acts more like an oven this way. The sugar will burn if you grill over direct flame. They will take an hour to cook through.
Crush Oreos, and place in the bottom of a 9x13 baking dish (reserve about 1/2 cup of oreos for topping). Put cream cheese and sugar in mixing bowl and mix until creamy. add 1/2 cup milk to cream cheese and continue to mix. add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy. pour/spoon cream cheese mixture over Oreos, and spread as carefully as you can, refrigerate 30 minutes. in Mixing bowl, put the 3 packages of chocolate pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes). Remove from fridge and top with remaining container of cool whip; sprinkle reserved oreos over the top, serve or return to fridge until serving time.
Put olive oil in a large frying pan and heat. Add seasonings and mix together. Drain green beans very well -- then add to pan. Now.saute the green beans -- just like you would onions or mushrooms -- although it will take a bit longer.appx 15 minutes.
Preheat oven to 350. Grease a 9x13 inch cake pan. Combine flour, baking soda, baking powder, and salt in a small bowl. Set aside. In a large bowl, combine butter, sugars, and eggs. Beat until creamy. Blend in four mixture and oats. Pour in 3/4 cups of butterscotch chips and 3/4 cups chocolate chips. Spread batter into cake pan. Sprinkle remaining chocolate chips on top. Bake for about 30 minutes, or until golden brown. Let cool and cut into bars.
In bowl, soak chopped dates in 1/2 cup boiling water. Let cool. In large bowl, beat butter, sugar and honey until fluffy. Beat in eggs, one at a time. Stir in date mixture and vanilla. Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition. Pour into 4 - 5 cup loaf pan. Bake in 350deg. F (175degC) for 1 hour or until tester comes out clean. Allow to cool in pan on rack for 10n minutes. Transfer to rack to cool.
Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to th pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer untilthe pork is tender, about 1 hour. Combine he flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes. Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes. Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhie, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with letuce, tomatoes and a fried egg.
slice banana down center and top with yogurt sprinkle granola cereal on top and then add the fresh fruit and you have a healthy banana split.
in heavy skillet saute mushrooms in olive oil and butter until almost done. add garlic and onion and cook until until onions are done to tender crisp. add A-1 and worcestershire mix well until heated through. serve.
In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes. Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature up to 2 hours.
Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into 6- to 8-quart kettle. Add pectin and stir. Bring to boil; add sugar, stir, and bring to a rolling boil. Boil exactly 2 minutes. Skim and pour into jars. Wipe rims and adjust lids. Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.
Preheat oven to 350°F. Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink. Add onions and saute for 3 minutes, until translucent. Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated. Layer in a rectangular lasagna or cake pan in this order:. 1/3 dry noodles and 1/3 sauce. Do this 2 more times. Drizzle water all over and top with last of grated cheeses. Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.