HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak (s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Melt margarine in frying pan and grill onions until golden. Put margarine on one side of the rye bread. Put one slice of the rye bread margarine side down in frying pan. Top with the cheese and the onion. Top with remaining rye bread margarine side up. Grill until both sides and browned and cheese is melted.
Preheat griddle. Mix dry ingredients together. Separate eggs and save the egg whites. Mix wet ingredients with egg yolks. Whip egg whites. Mix wet ingredients with dry ingredients. Fold egg whites into batter. Use 1/3 cup measure to ladle batter onto griddle. Flip when the edges are dry.
In a large bowl, whisk together the vinegar, mustard and extra virgin olive oil. Season with sea salt and freshly ground black pepper. Whisk in the mirin to lighten the dressing.
Vinaigrette: Combine first 7 ingredients in a small bowl, (from lemon rind to garlic), stir to mix with a whisk. Beans: Cook beans in a large pot of boiling water, 4 minutes or until crisp tender. Drain well. Place beans in a large bowl, add lemon mixture, toss well to coat. Sprinkle with almonds and thyme.
In large mixing bowl, mix all ingredients together. Fold until all is blended. Keep refrigerated in mason jars with lids, or in containers with tightly fitting lids. To make garlic bread, slice french bread and place on cookie sheet. Spoon spread onto bread. Toast, bake, or broil until cheese is bubbly and nicely browned.
grill chicken or sautee in olive oil until done while chicken is cooking,squeeze juice from citrus into bowl, add cut tomatoes, and other ingerdients. stir, let sit while chicken cooks. cook pasta, or use no pasta-- this dish tastes great alone! cut chicken up when it is cooked. toss all together, and eat.
Combine all ingredients. Spoon into 2 onion soup crocks or 1 hollowed out loaf of bread. Sprinkle with more parmesean cheese and garlic salt and dot with butter. Bake at 350 degrees for 30 minutes or until puffy and golden. Serve with bread cubes, crackers and crudite.
In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize. Remove from heat when it's reduced to 2/3 cup. In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract. Mix in the pineapple. (Batter can be refrigerated at this point for up to one week). To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position. On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids. Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine). 7. Cool the cookies before serving.
Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours. In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch). In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt. Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.
Note: For each layer combine ingredients in a 2-cup pyrex measuring cup and microwave for 70 seconds on high. Remember that chocolate chips maintain their shape even after they're melted so don't go by appearance. You have to stir them to be sure. Line an 8-inch square pan with waxed paper. Melt the following together - 1 cup semisweet chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter. Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan you've prepared. Let it sit on the counter until it's cool and slightly hard to the touch. Melt together - 1 cup white chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter. Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. Let it sit on the counter until it's cool and slightly hard to the touch. Melt the following together - 1 cup milk chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter. Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. Let it harden in the refrigerator for at least 2 hours (overnight is even better.). Then turn it out on a cutting board and cut into bite-sized squares.
Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours. After 2 hours, put the dough out and work a little to make it soft. Cut 1/4 of the dough and put aside. Prepare the stuffing by mixing well cheese, sour cream, yolks, sugar, and vanilla sugar. Soak raisins in plum brandy or rum until swell up (usually 2 hours). From egg white make "snow" and add into stuffing, and add raisins. At the end add grated lemon rinds. Roll the rest of dough into 1/2 cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside. Pour cheese stuffing on dough. Roll the rest of the dough into thin sheet and put over the cheese making sure that it is covered. Poke 10 holes with a fork on the cover. Put the pie into preheated oven on 180°C and bake 50-60 minutes or until it gets light golden.
Saute onions and garlic in oil until soft. Meanwhile, cut peppers lengthwise and clean out seeds & membrane. Add undrained tomatoes, boca crumbles and rice to softened onion mixture. Simmer until well combined. Add ketchup and mustard **NOTE** Add more or less depending on how thick/thin sauce is. It should be just thick enough to remain in peppers. Play with it and add it to taste! Put pepper shells in a 13x9 and spoon mixture into peppers and cook covered with foil for 1 to 1 1/2 hours at 350°F or until peppers are soft.
Combine first 5 ingredients in top of a double boiler. Beat at low speed 30 seconds or just until blended. Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat. Add grapefruit rind; beat 1 to 2 minutes or until frosting is thick enough to spread. Spread immediately on cooled cake.
Chop the boiled calves' tongues (or boiled stew beef) very finely. Add the sugar, raisins, currents and citron; mix together well. Chop apples finely (do not mash) and add to the meat. Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly. Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together. Put the mixture into a large crock with a lid. Place a clean cloth over the top of the crock and put the lid on. Place crock in a cool place for 3 weeks. Add more salt and spices at this time, if needed. Let stand at least 4 weeks before using. Mincemeat may be canned by water bath method. If using it for pie filling, bake between double crusts.
Peel and quarter potatoes, boil until tender. while potatoes are boiling, brown ground meat until no longer pink. Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender. Remove meat from heat and stir in frozen vegetables. Set aside. Mash potatoes in bowl with butter, add milk to taste. Place beef & veg in 9x11 casserole dish. Top with shredded cheddar. Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish. Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).
Place all ingredients into a food processor, and blend until pureed. You will have to occasionally press the mixture down with a spatula or spoon to help it along. After a few minutes you will have a soft and creamy ice cream. Enjoy immediately, or for better results, place in a container and refreeze for 1 hour. Use an ice cream scoop to serve.
In a heavy pan, saute onions, celery and garlic in the butter over medium heat. When vegetables are soft, add shrimp, crab, egg and remaining ingredients except wine and paprika. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste. Fill the pocket, leaving a mound on top. Place in a pan with 1 1/2 cups of dry white wine. This will keep the flounder moist and keep it from sticking. NOTE: it helps to rub butter on the pan. Sprinkle paprika on the top and bake for 25 minutes in a 3750 F oven.
Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling. In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.
Put bell pepper rings in a pan that has the butter melted in it. saute for a coupla minutes with lid on on low to desired doneness of bell pepper Put thin slices of tomato inside ring. Break egg into 1 ring. Salt and pepper. Put dill on top of egg. I think basil, parsley, or chives would work also. you can put some shredded cheese on here if you wish Cover with lid and cook until yolk is hard. You may need a little water, like 1 teaspoon, to steam. Some of the yolks were soft so it must be to a person's preference.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and saute until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and saute until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.). Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half. Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyere or Emmental cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices. Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.
Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well. Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.
Slice mushroom and onions and saute with butter until onions are clear and mushrooms are begin to get soft. Add garlic and saute for 1 extra minute. Drain Rotel tomatoes and chilies and add into saute with 1 tsp chili powder. Stir in cream of chicken soup and rotisserie chicken and heat through. Line 13x9 inch casserole dish with corn tortillas. Pour half of the filling over and top with another layer of tortillas. Finish with the rest of the filling and cheeses. Cook at 350 for 20-30 minutes until bubbly.
Mix the milk and vinegar and set aside for a minute. In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap). Add the milk and vinegar mixture. Add the dry ingredients mixing well. Refrigerate for 1 hour. Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches). Sprinkle the tops with some sugar. Bake in a 375 degree oven for about 7-8 minute. Don't overbake them, just till done.
Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper. Pour soup over chops. Cook on low for 6 to 8 hours, until tender. Serves 4 to 6.
Preheat oven to 400°F. Grease a 10-inch pie plate. In a frying pan, saute onion and broccoli in olive oil until slightly softened. In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper. Add salmon and cheese to egg mixture. Stir well. Add onions and broccoli to mixture. Stir well. Pour all into pie plate. Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside. In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt. Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated. Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack. Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.
Cream together the eggs, oil and sugar. In a separate bowl, sift the flour, salt and baking soda. Combine all. Now add your nuts, vanilla and apples. Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches. Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake. In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside. When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.
In a bowl season the breast with salt and pepper. Add carrot, orange, and pear juices along with apple cider vinegar. Now incorporate ginger, garlic and chili sauce. Use a rubber spatula or your hand to mix items together. Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight). Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees). Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes. Slice the breast at an angle. Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.
In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute. Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan. Cut into 24 bars.
In a food processor blend corn and cheese until corn is in nearly a meal consistency. Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. Add broth and mix until just smooth. Place about 2 tbsp of mixture into soaked corn husk or parchment paper. Fill with some cheese, slices of roasted chili pepper and tomatoes. Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales. Roll wrapper closed, roll and fold over ends and set aside. Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.
Preheat waffle iron. Combine flour, salt, baking powder and baking soda in larger mixing bowl. In smaller bowl, combine starter, oil, milk, and egg. Add to ingredients in larger mixing bowl and mix on medium speed. Spray waffle iron with non-stick cooking spray and pour batter onto hot waffle iron. Cook until golden brown.
Bring lentils to a boil in a 2 qrt saucepan with 2 cups water. Remove from heat and let stand 10 minutes. Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces. Slice green onions. Mince carrot, shallot and ginger. Drain lentils and set aside. Heat oil in 2 qt saucepan over medium heat. Saute green onions, shallot and ginger in oil 2 minutes. Stir in rice; saute 2 more minutes. Add 2 1/4 cups water. Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed. Let stand 5 minutes off heat. Stir in salt and serve while hot.
Bring 2-3 cups of water to a boil. Pour into gallon size pitcher, add tea bags and steep for 5-10 minutes, to taste. (I have left it overnight before; leave it as long as you like, the longer it steeps the stronger it gets, but 10 minutes is sufficient.). Remove tea bags, and add the lemonade mix. Top with cold water and ice to fill the pitcher. I usually don't have ice, and just chill it a few hours in my fridge.
Peel the apple, the pear or peach, the banana, and the orange. Slice/core the fruit; put in a blender with the sugar, the milk and the ice. Blend for 2 minutes (process until smooth and thick). Serve in tall glasses OR this fruity concoction can travel in a thermos on the way to work or school. Other delicious frullato versions include: Version #1: Put in the blender 4 pineapple slices (fresh or canned) and 3 bananas, all sliced. Add the juice of 2 oranges (if possible red), the juice of 1 lemon, and a chilled simple syrup (Preparation: 1 part water and 2 parts sugar -- Bring the water to a boil, then dissolve into this the sugar. Once the sugar is fully dissolved, remove the pan from the heat and allow it to cool.) Blend fruity mixture for 2 minutes and serve in chilled tall glasses. If desired, add ice and decorate with orange or lemon slices. Version #2: Put in the blender the juice of 4 oranges and 1 lemon, the zest of 1/2 an orange, 1 apple (peeled and sliced), 2 cups Kirsch or any other liquor (adjust to your taste), and 6-8 ice cubes. Blend for 1 minute and serve immediately. Version #3: Peel and cube 1 melon (honeydew, watermelon or cantaloupe); put in blender. Add 3-4 teaspoons sugar (adjust to taste), the juice of 1 lemon, 2 teaspoons of your favorite liquor (option), 4 cups of dry chablis and 3 ice cubes. Blend for 2 minutes slowly increasing the speed. Serve in tall, frosted glasses.
Preheat the oven to 500°F. Wash the chicken and pat dry; discard the giblets. Squeeze the lemon inside the chicken cavity. Place 2 of the lemon quarters in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters. Place the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken. Bake 20 minutes. Remove the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven for 20 minutes. Remove the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden brown all over, about 20 minutes. Remove the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing.
Preheat oven to 425-degrees F. Fry bacon in a skillet over medium heat until crisp (10-15 minutes). Transfer bacon to paper towels to drain. Crumble bacon and set aside. Pour bacon fat into a bowl and set aside. Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat. Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot. In a large bowl beat eggs. Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine. Add cornmeal and buttermilk and stir to combine. Add the hot fat (from the skillet) and stir until combined. Remove muffin tin from oven. Pour batter into muffin tins. Bake or 15-20 minutes or until done and toothpick comes clean.
In a saucepan, combine cornstarch and orange juice until smooth. Stir in the cranberry sauce and soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through.