HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound filets slightly. salt and pepper the filets. Dust with flour. Heat oil in 12 in skillet on med hi. Add steaks and brown on both sides. Cook for 4 minutes. Remove steaks. Add butter. Add onion, garlic, parsley, and mushrooms. Saute for 2 minutes. Place steaks on top of mushrooms; add pepper strips. Cover and cook on med for 4-5 minutes, until pepper is crisp tender, and steaks are done to your likeness.
Pre-heat the oven to 350 degrees. Mix together everything except the wheat germ. It should be sticky and not stay together. Use your hands! Add the wheatgerm and mix it up. It should look like bread dough. It should hold together, but not be dry and hard. Roll into balls and place in an oil sprayed Pyrex. At this point you can brush with some more bbq sauce but it is not necessary. Cook for 45 min or until they are finished to your liking. YUM!
Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal. Coat the plastic wrap with cooking spray. Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary). Process the mozzarella cheese with all remaining ingredients in a processor until smooth. Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture. Fold the excess overhang of plastic wrap over the mixture. Chill for minimum 12 hours. Invert chilled loaf onto a serving dish and discard the plastic wrap. Serve with crackers.
Preheat oven to 350°F. Mix all together. Grease loaf pan. Bake in bread loaf pan for 60 minutes. Remove from oven and test with toothpick. If toothpick does not come out clear, reduce heat to 300°F' and bake at additional 10 minute intervals until done.
in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries. shape into 4 12" rolls, wrap each roll in plastic wrap -- refrigerate 4 hours or till firm. unwrap and cut into 1/4" slices. place 2" apart on ungreased sheets. bake at 375* for 8=10 minutes or edges begin to brown -- remove to racks to cool.
Boil potatoes in salted water until soft when pierced with a fork,drain; cool. Cook macaroni in salted water according to package directions until done and drain in colander. Other pastas can also be used i.e. ditalini, small shells, spaghetti, penne. 3 While potatoes are cooking, mix together vinegar, sugar, and msg in a small bowl until blended and sugar is dissolved. Add minced onions and dried shrimp to mixture and set aside at least 10 minutes to marinate. Peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm. Place potatoes in a large mixing bowl and add salt to taste. Add drained macaroni to potatoes in the bowl. Add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade. Remove any bones from crab and shred meat. Add crab to salad and mix well. Cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl. cut the hardboiled eggs and add to potato mixture. Salt and pepper to taste. Add mayonaise. Use additional mayonaise if needed. Do not add too much. Tuna, surimi, or kamabuko can be substituted for the canned crab. I like to use canned crab and surimi. Olives can be used instead of or in addition to the peas. Adjust for the salt in the olives. Grated carrots can also be added for color and sweetness. Instead of vinegar, pickle juice or pickle relish can be used. Mix well and level salad in the bowl. Place a piece of plastic wrap directly on salad surface and press to eliminate air. This will help keep the salad from drying out on top. Placing salad in a large ziploc bag and pressing the air out does the same thing and is easier to store in the refrigerator. I like to use celery salt instead of plain salt. Chill for at least 4 hours for the flavors to blend. Keep refrigerated until served.
In mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, combining well, then add vanilla. In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda). Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier). Stir in nuts, and pour into a greased 9 x 13 inch baking dish. Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done). Allow to cool in pan before glazing. GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons. Decorate surface of glazed cake with nuts, if desired. This cake refrigerates very well, making it a great"make ahead" dessert. For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
Wash chicken and pat dry. Mix flour with garlic powder, salt, and pepper. Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside. In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack. To serve, drizzle Honey Rosemary Glaze over chicken, if desired. For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine. Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).
Place oven racks on the lowest and middle positions in your oven. Preheat oven to 350 degrees. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke). Peel potatoes or scrub them well if you don't want to peel them. Grate potatoes. Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If overprocessed, potatoes will be too fine. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately. Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.
Prepare your soap molds: Spray a very light coat of vegetable cooking spray over the molds, and set aside. You can use any molds you like, or you can buy molds made specifically for soap at your favorite craft store. Shred or grate the soap. If you don't want to use your grater to shred the soap, use a sharp knife and cut into very tiny pieces. Ivory is used because it's very natural (we all know the commercials - 99. 9% pure!). Set grated soap aside. Heat the water over very low heat, and gradually stir in the soap until it begins to melt. Remove pan from heat, and add all other ingredients. Blend very well, until you have a nice, smooth mixture. Pour the soap into the molds. Tap gently on the side to rid the soap of any bubbles. Allow to set for about a day before using.
Chop onion and cabbage 5 seconds/ speed 5. Scrape down sides. Add oil and saute 8 minutes/100 degrees/speed 2. Add carrot, celery, red pepper and garlic to TM Bowl. Chop 5 seconds/speed 5. Scrape down sides. Saute 5 minutes/100 degrees/speed 2. Add parsley and basil to TM bowl. Chop 5 seconds/speed 5. Scrape down sides. Add almond flour to TM bowl. Add beef, eggs, half of the tomato sauce and salt and pepper to taste. Mix 15 seconds/speed 5. Press the mixture into a loaf pan. Pour the remaining tomato sauce over all. Bake at 350 degrees 55-60 minutes.
Preheat oven to 500 F and put baking sheet in the oven to heat too. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again. Toss pear with butter and sugar. Place on baking sheet and in oven to roast for 10 min, or until browned on bottom. Flip and roast until tender and deep brown, 5 more minutes. Let pears cool. Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Whisk the olive oil, vinegar, salt and pepper together. Combine arugula and pears in large serving bowl, and gentley toss with the dressing. Using a vegetable peeler, shave curls of Parmesan cheese on top of salad. Chop walnuts coarsely and sprinkle on top.
Season beef with salt and pepper to taste. Saute in 1 tablespoon of olive oil until browned on all sides. Remove to a plate. Add wine to the pot and scrape up any browned bits in the bottom. Return beef and any juices to the pan. Add stock and thyme; bring to a boil. Reduce heat and summer 1 1/2 to 2 hours, until beef is tender. Meanwhile, preheat oven to 400. On baking sheet, combine onions, oil and salt and pepper to taste; toss to coat and spread in a single layer. Roast 45-50 minutes. Drizzle with 3 tablespoons vinegar and roast, stirring occasionally, until onions are dark brown and glazed, 10-15 minutes. Remove beef from pot and tear into shreds with two forks. Discard any fat or gristle. Return to pot and add roasted onions, cream and remaining vinegar. Simmer 5 minutes. Do not boil. Season to taste with salt and pepper.
Place millet and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork, add beans.  Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.  In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.  Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.
Sprinkle gelatin over water. Let sit for 5 minutes. Blend strawberries till smooth. Pour through a sieve. Combine gelatin, strawberries and caster sugar in a medium saucepan and cook for 3 minutes. Turn off heat. Add yogurt and lemon. Pour mixture in timbales tin. Refrigerate till set. Serve with Almond Cream. For Almond Cream: Mix the cream, extract and powdered sugar together.
Pour milk into bowl. Add peanut butter and pudding mix. Beat on slow speed or by hand until mixed. Mix no longer than one minute. Pour the mixture into serving cups or dishes. Let set for about 5 minutes. Refrigerate shortly before serving. Optional garnishes may be chopped nuts or chocolate sprinkles.
In large saucepan, saute onion in butter until lightly brown, about 8-10 minutes. Add the cabbage, and bean broth to equal about 1 cup, adding water to the broth if needed. Cook until cabbage is tender, about 5 more minutes. Add the chili sauce, and salt and pepper. Bring to boil; reduce heat simmer 5 minutes. Serve immediately with tortillas.
Chop chicken, pork, sausage, and potatoes into serving size pieces. Heat oil in large heavy pot. Saute garlic and onion for a few minutes until fragrant. Add pork, sausage, chicken, chopped tomato, salt and pepper. Saute for about 5 minutes. Add tomato sauce and soy sauce to color. Add enough water or chicken broth to cook meat. Cover and simmer until meat is tender then add potatoes. When potatoes are almost done, add bell pepper and peas and cook for additional 5 minutes.
Add first 6 ingredients to bowl and mix well. Add the cottage cheese, onion and eggs,. Let stand 10 minutes (crumbs and oatmeal will absorb moisture) shape into 1 1/2 inch balls. Arrange on ungreased 9 x 9 inch casserole In a bowl, mix together the soup and water. Pour over balls. Cover and bake at 350F for 45 minutes Remove cover and bake another 30 minutes until balls are slightly browned.
First soak the raisins and sugar in the tea (or tea and whiskey) overnight. Preheat the oven to 300 degrees F (150 degrees C). Add Flour, baking powder, and eggs to the tea mixture. Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch). Place loaf pans in the oven and bake for 1 hour and 45minutes. Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).
Prep all veggies. Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine. Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp. Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat. Transfer to serving dish, and garnish as desired.
Preheat oven to 350°F Cream butter and sugar, mix in bananas, molasses and eggs until smooth. Mix together flour, baking soda and baking powder. Add to wet ingredients and beat until smooth. Fold in walnuts (pecans) and/or chocolate chips (peanut butter chips). Bake in 8 1/2 x 4 1/2 -inch loaf pan at 350F for 1 hour or until done.
I used a bone in chicken breast which I got the strips from, but you're free to use boneless chicken breast if you'd like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry. Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we're seasoning the bread crumbs and not the chicken as we would traditionally do. Cut the chicken into 1/4 inch strips (don't fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It's time to set up a batter and frying station. We'll need the veg oil in a deep pan (I used a small wok so the oil doesn't splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drain off the excess oil when the chicken strips are done cooking. Take a piece of chicken and dust it in the flour, then into the eggs (make sure it's covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you'll have a few to go in at the same time. Your oil should be hot by now, so gently place each strip inches Flip after a couple minutes and keep an eye on them. If you find that they're browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown color. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).
Combine 1 cup flour, paprika, cayenne, salt, and pepper in a shallow dish. Heat oil in a medium pan over medium-high heat. Coat beef tips thoroughly with flour mixture. Cook beef in oil until well browned. Remove beef. Add 1/2 cup flour to pan and brown to a light brown roux, adding water to desired thickness, about 20 minutes. You can also add the seasoned flour if you want more spice. Season to taste with salt and pepper. Add the beef tips to the gravy and stir to coat well, about 15 minutes. Serve with mashed potatoes.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; saute 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.
Mix together apples, 5 tablespoons sugar, cinnamon and nuts. Set aside. Combine and beat until smooth, all of the remaining ingredients. Pour half of the batter (which could be thick) into a greased tube pan. Add half of the apple mixture. Pour in the remaining batter. Top with the remaining apples. Bake at 350 degrees for 1 hour and 10 minutes.
Preheat oven to 180°C and place 10 muffin "cups" into muffin trays in preparation. Measure out rice milk in a cup, add the vinegar, stir, and then set it aside to curdle. Mush bananas in a large mixing bowl. Add olive oil, vanilla extract, and rice milk mixture to them, and mix until combined. In a separate bowl mix together spelt flour, wheat germ, stevia, cinnamon, salt and baking powder. Add dry ingredients to the bananas and stir it all in until all the ingredients are just moistened. Stir in the sunflower kernels, and chopped dates. Scoop mixture with a big spoon, or just you're wooden spoon into the muffin cups until 3/4 full. Place muffin trays into the oven and bake for 23-26 minutes or until a toothpick comes out clean. Cool for 5 minutes in the trays, remove, and let them cool for 5 minutes+ on a cooling tray.
Preheat the oven to 350 degrees F. Mix together the filling ingredients and set aside. Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness. Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners. In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce.
Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks. Add onions, garlic and escarole to the skillet and cook until the escarole is wilted. Add broths, sausage and cannelini beans and simmer 15 minutes. Stir in cheese and mix with hot pasta.
mix togeher first five ingriedents in a ziploc bag. mix together egg and water. Dip turtle in egg mixture then in flour ixture until coated. fry in oil about 5-7 minutes or until turtle floats to the top. drain on paper towels.
Place first 7 ingredients in a bowl and very slowly whisk in olive oil. Add garlic and place dressing in a covered jar in the refrigerator for at least 2 hours to let flavors develop.
Preheat oven to 350 degrees; spray a loaf pan with non-stick cooking spray. Mix all bread ingredients in a large bowl. Pour into prepared pan; mix topping ingredients and sprinkle on top. Bake for 45 to 50 minutes or until a toothpick inserted off center comes out clean. Allow to cool 10 minutes, remove from pan and allow to cool completely for 1 hour. Enjoy!
Cook the pasta according to the package directions. Drain and rinse with cold water. In a large bowl, mix the pasta, beans, and veggies. Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.
Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently. Set aside. Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well. Spread inside of each pita half with 2 tablespoons yogurt mixture. Spoon 1 cup veggie mixture into each bread pocket. Serve immediately.
Dice potatoes and boil them until almost done. Remove from water and, if possible, cool overnight. If not, just strain and proceed. In a bowl toss potatoes, salt, sambar powder and rice flour. Heat oil in frying pan. Put potatoes into pan and fry. When the bottom becomes crispy, turn. When the bottom becomes crispy, turn again. Repeat until done to your liking.
Preheat oven to 350°. Sift flour, baking soda, and salt into a bowl and set aside. Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds. Reduce speed and gradually add flour mixture. Mix until just combined. Chill mixture for at least 15 minutes. Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste. Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Repeat from step 8 till cookie mixture is depleted. Cookies can be stored in an airtight container at room temperature up to 3 days. Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Grind all of the spice mixture in a spice grinder. Set aside. Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside. Preheat oven to 250 degrees F. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone). Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day. Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.
Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter. To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside. To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended. Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix. Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A wooden skewer inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter.