HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour. Cook covered over medium heat for 30 minutes to draw out juices. Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan. Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours). Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight. Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).
Mix hamburger, sausage, garlic, green onions, salt and pepper well. Let sit in fridge overnight. Place teaspoonful at corner of wonton wrapper then fold up. Repeat until all wrappers are gone. Deep fry until lumpia are golden brown. Serve with sweet and sour sauce or whatever you want.
In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all. Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.
Boil shrimp just until pink. Drain and set aside. Bottom Layer- Mix all ingredients and spread in shallow serving dish. I use a round one with a flat bottom and shallow sides. Second layer- Spread chili sauce over bottom layer. Third Layer- Press cucumber between paper towels to remove all excess moisture. Sprinkle cucumbers and onions over Chili sauce layer. Fourth layer- sprinkle shrimp over veggies. Finally, sprinkle cheese and jalapeno peppers on top. Cover with plastic wrap and chill. Serve with crackers and a spreading knife.
Set oven to 350 degrees. Grease a baking sheet. Bake the potatoes for about 1 hour, or until soft; cool slightly. Cut off the tops of the potatoes, spoon out the pulp, discard the tops. Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin. Place the pulp in a mixing bowl. In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm. Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this). Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper. Stuff the potato shells with the mixture. Sprinkle about 3 tablespoons grated Parmesan cheese on top. Place the potatoes on a well greased baking sheet. Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted. *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs. Delicious!
In a deep sauce pan preheat oil to 325°F Make French toast batter by mixing the eggs, half and half, whole milk, and cinnamon. Soak brioche in French toast batter. Fry on all sides until golden brown and delicious. Set aside momentarily. Using a sharp knife poke a whole in the front of the french toast. Using a pastry bag fill the toast with the vanilla pastry cream. Saute bananas in dulce de leche. Plate the toast and pour the bananas on top. Dredge with powdered sugar.
In large mixing bowl place all ingredients and toss lightly. You may add more mayonnaise if so desired. Chill until ready to serve. Serve on white bread, crust removed and cut into triangle shapes w/fresh leaf lettuce. *Original recipe called for 6 ounces pineapple, well drained and coarsely chopped, I now use tidbits. **Can use leftover fried chicken for different taste.
Decorate an oblong dish with lettuce leaves. Peel, core and dice the apples. Mix immediately with the herring, add all other ingredients except the mayonnaise and garnish, and toss them together in the dressing. Spread the mixture evenly over the lettuce leaves, and cover generously with mayonnaise. Decorate with the garnish. For the garnish, chop the egg whites. Rub the yolks through a sieve. Scatter both on the mayonnaise with the slices of gherkin and parsley.
Preheat oven to 325 degrees F. With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth. On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up. Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam. Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.
Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender. Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili. Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended. Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.
Preheat the oven to 300°F. Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl. Beat with an electric mixer until well blended and smooth. Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top. In another large mixing bowl, prepare the topping. Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla. Stir until well blended and smooth. Scrape the mixture over the pecans. Bake until the pie is nicely browned, about 1 1/2 hours. Let cool completely on a wire rack and serve topped with whipped cream.
Combine marinade ingredients in small bowl. Place tenderloin in shallow bowl, pour in the marinade. Refrigerate 4 hrs (or overnite). Preheat oven to 425. Roast 15 minutes per side.
Make cake: 1- Preheat oven to 325 °F. 2- Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. 3- Whisk flour, baking soda, and salt in small bowl to blend. 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally. 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don't stick. Cool completely. Make peppermint mousse: 1- Combine white chocolate, 3/4 cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. 3- Mix in candies. 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. 5- Chill mousse until beginning to set, about 2 hours. 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead). Make ganache: 1- Bring cream to simmer in heavy large saucepan. 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth. 3- Cool ganache until thick but still pourable, about 45 minutes. 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.
Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside. Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices. Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
Preheat oven to 350°F. In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds. Add butter and vanilla, process until mixture resembles coarse cornmeal. Add chocolate chips and eggs and pulse until dough is evenly moistened. Divide dough into 4 equal pieces, press onto pans as logs. Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices. Turn slices on sides and return to oven for 5-10 minutes. Let cool.
Boil water for pasta. In large fry pan, heat olive oil to 350 degrees - use enough oil to coat bottom of pan. In large bowl, combine flour, meat tenderizer, onion powder, garlic powder, paprika, salt and pepper and mix well. Toss beef cubes in flour mixture and coat well. Cook pasta according to directions on package - you should cook the beef while the pasta is cooking. Saute coated beef cubes until nicely brown on all sides, turning while cooking - add oil if necessary and do not overcook because cubes can become chewy. Remove cubes from pan - place in a bowl and set aside and do not drain the pan. Drain cooked pasta and set aside. Add mushrooms to the fry pan and cook 3-5 minutes, stirring while cooking. Add milk and worcestershire sauce - bring to a boil and reduce heat to simmer, stirring constantly - add water if too thick. Add beef cubes and pasta to mushroom mixture and simmer for 5 minutes or until meat is heated through - do not overcook! Serve with salad and biscuits or garlic bread.
Preheat oven to 325 degrees Fahrenheit. Grease a 9" square cake pan and dust lightly with flour. Cream shortening and gradually blend in sugar. Beat until light and fluffy. Add egg yolks and beat until well combined. Blend in grated orange rind. Blend together flour, baking powder, cream of tartar and salt. Add dry ingredients to creamed mixture, alternately with milk. Blend after each addition. Pour batter into prepared pan. For topping: Beat egg white to soft peaks, gradually beat in sugar, then fold in coconut. Spread carefully over cake batter. Bake for 45 minutes.
Preheat the oven to 425°. Move an oven rack to the lower third of the oven. Coat the inside of an 8-cup souffle dish with 2 tablespoons of butter. Add 2 tablespoons of granulated sugar and roll it around the inside of the dish to coat. Discard the remaining sugar and set the dish aside. In a small saucepan, heat the milk, 1/2 cup granulated sugar, and the orange zest until the mixture steams. Remove from heat and set aside. While the milk is warming up, heat a 2-quart saucepan over medium heat and add the remaining 2 tablespoons butter. Let the butter melt, then add the flour and salt and cook, stirring, until the mixture is foamy, about 2 minutes. With the saucepan still over the heat, whisk the flour mixture and add the hot milk all at once. Whisk until the mixture becomes thick and velvety, about 2 minutes. Remove from the heat and transfer to a large bowl. Let the mixture cool for 5 minutes. This is the base for your souffle. Whisk the egg yolks, one at a time, into the souffle base. Add the Grand Marnier and set aside. Using a mixer set on medium speed, beat the 7 egg whites until they are foamy. Turn the speed to high. When the whites form soft peaks, add the remaining 1/4 cup granulated sugar slowly. Continue to beat on high speed for 1 minute. The whites should become glossy and firm. To assemble the souffle, add one-fourth of the egg whites to the souffle base. using a large flat spatula, gently turn and fold the souffle base up and over the top of the egg whites to lighten the mixture. Add half the remaining egg whites and fold, leaving some streaks of white. Then add the remaining egg whites and gently fold them in completely. Be careful not to overmix or the whites will deflate, leaving you with an under-risen souffle. The secret to success here is in folding until each addition of egg whites is almost incorporated, then adding the next batch and so on until all the whites are incorporated. Gently transfer the souffle batter into the prepared dish and flatten the top with a spatula. Run a finger or spoon around the edge of the souffle, leaving a trough about 1/2-inch deep. This will allow the souffle to rise even higher. Put the souffle in the oven and immediately turn the heat down to 375°. Bake for 20 minutes, then pull out the oven rack, and carefully dust the souffle with the confectioner's sugar. Gently push the rack back into the oven and close the door. (Don't over worry about a stray noise or bump affecting your souffle. They are much hardier than you think.) Check the souflle after 15 minutes and gently jiggle it. If it moves slightly in the center the souffle is done. If it is loose on the edges, bake for another 5 minutes. It should be brown and crusty on top. Remove the souffle from the oven and serve immediately.
Boil chicken on stove top until no longer pink. Dice or shred chicken and layer on bottom of 9 x 13-inch pan. In seperate bowl, mix cream of chicken soup with sour cream. Blend well. Spread soup sour cream mixture on top of chicken. Add shredded cheese, then layer with crushed Ritz crackers. Pour melted butter over crackers. Sprinkle almonds on top. Bake at 350 degrees for approximately 25 minutes, until bubbly.
Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes. Remove from bowl and remove skin, seeds and stems. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down. Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency. Add heavy cream and mix until well combined. Serve warm.
Mix dry ingredients (not sugar or raisins). Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs. Stir in sugar and raisins. Stir in the Buttermilk, handle gently and do not overmix. Knead very gently on a lightly floured surface NO MORE THAN 10 times. Handle as little as possible. Cut dough in half and shape each into a round 6 inch circle. Cut each circle into 6 wedges. Lightly grease a griddle or skillet and place over very low heat until it is hot. Place scones on the griddle and cook about 12 minutes until golden brown. underneath, flip and cook another 8-10 minutes. Remove from griddle and keep warm until serving. Serve with butter and fruit preserves, great with strawberry freezer jam.
Combine the mashed bananas, maple syrup, vegetable oil, and vanilla extract. Combine the flour, salt, sugar, and cinnamon. Beat into the wet ingredients. Pour the batter into a greased mug. Microwave on high for 1 minute or until a toothpick inserted in the center comes out clean. Cool slightly before consuming.
Process strawberries and yogurt in blender until smooth. Pour in pitcher/container and cover. Chill until ready to serve. Add chilled ginger ale, stir and serve. Note: For a thicker soup, add more yogurt.
Preheat oven to 180°C. Cream butter and sugar. Add eggs one at a time and mix well until a smooth consistency. Sift together flour and spices. Add one third of dry mixture to eggs and butter. Add vanilla essence to milk, and add half to cake batter. Alternate dry and liquid ingredients, beating well between each addition. Place batter in a greased log pan. Bake 40 - 50 minutes, until a knife or skewer can be inserted and removed clean. Remove from oven and allow to cool before glazing. For Glaze: SIft icing sugar and cinnamon. Add milk and vanilla and mix until smooth. Add more milk if necessary to make a runny paste. Spread icing mixture over cake. Allow to set and serve.
Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.
Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready. In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft. Add mushrooms to the tortellini and brocolli and top with sauce below. For sauce: Melt butter in a large pan, saute garlic until golden (do not let it brown). Add cream, parsley & black pepper. Stir with a wisk to blend well, cook until the sauce starts to thicken. Gradually add cheese stirring until cheese is melted. Remove from heat. Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).
Preheat oven to 325. Open crescent roll dough, take half of roll and pinch seams together to make one solid square piece. (put other half aside for another use). Place in oven-proof dish. Wrap cheese in crescent roll,bringing the ends on top of cheese and pinching the ends neatly. Melt butter in sauce pan. When melted, add crushed garlic cloves, and sautee for 5 minutes. (Do not burn Garlic) Add honey to butter and garlic and stir until blended through. Pour butter/honey over wrapped cheese. Bake for 13 minutes, or until a nice golden brown. Enjoy on crackers or toast rounds.
Pre-heat the to 350°F (180°C). Butter well a 9" spring-form pan. Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour. Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon. In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden. When the 'cake' is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the 'cake' to release it, if necessary. Now you will see that your 'cake' has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan! Serve warm or cold, with whipped cream or ice cream.
Pop kisses into the freezer while prepping the dough. Heat oven to 350. Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups. Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1 inch balls and pop into prepared muffin cups. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake. Cool 5 minutes on wire rack. Press chocolate into center of each cookie and cool completely. Sprinkle each cookie with powdered sugar.
In a food processor, combine zest, basil, garlic and salt and pulse until finely chopped. Slowly add oil and process until smooth.
Fill a 32oz squirt bottle with liquid soap. Add the oils. Shake well. Bring out the dirty dishes. Use away!
In a large bowl, mix the beef, green onions, chili powder, cinnamon, and a pinch each of salt and pepper until well combined. Form the mixture into 4 patties. Heat a large skillet over medium-high heat. Add the patties and cook, turning once, until well-browned and cooked through, about 5 minutes. Place each patty on the bottom of a hamburger bun and top with cheese. In a small bowl, mix the tomato and ketchup. Spoon a dollop on each burger and garnish with green onions if desired.
In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger. Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes. Peel yams and cut into half inch thick rounds. Slice onion into 4 slices. Wash and slice zucchini into half inch think rounds. Pull stems from mushroom and wash. In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes. Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.
Combine all ingredients except the chicken meat in a large pressure cooker. Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes. Use the natural release. Remove bay leaf. Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through. Adjust seasoning as needed before serving.
Preheat oven to 180 degrees celsius. Place chopped butter, sugar and vanilla in a bowl and beat until light and creamy. Add egg and beat well. Using a flat knife, mix through flours and coconut until a soft dough forms. Mix chocolate chips into the dough. Using your hands, mould two tablespoons of dough mixture into a flat round. Place rounds on a baking tray that is lined with non stick baking paper. Repeat until all the mixture is used. Bake for 10 minutes or until light golden. Allow to cool on trays.