HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place steaks in a shallow dish big enough to lay them side by side. Pour 1 tablespoon of soy sauce on one of the steaks. Gently rub the sauce into the steak for several seconds. Repeat for the second steak. Add 1/2 tablespoon of minced garlic onto the same side of the steak. Gently rub the garlic into the steak for several seconds. Repeat for the second steak. Turn steaks over. Repeat step 2 with the other 2 tbsps. of soy sauce. Sprinkle 1/2 tablespoon of steak seasoning on each steak. Gently rub into the steaks. Refrigerate while marinating for about 30 minutes. Grill as desired. Feel free to use more or less of the garlic, depending on your taste.
Combine OJ, 3 tbsp honey, 2 minced garlic cloves and 1 tbsp of hot sauce in a large ziplock bag. Add the pork loin to the bag and mix around by hand. Let it marinate for 3-4 hrs, mixing around every 1/2-1 hours. Pour off remaining marinade and place pork in a smoker at med/low heat for 1- 1 1/2 hrs with hickory chunks. I used 2 pieces appx. 3" x 4" and it was plenty. Comine the 1/4 cup brown sugar, 1/3 cup of honey, 1/2 tsp cinnamon,1 tsp vanilla extract in a saucepan over low heat until sugar dissolves. This is your glaze. Put pork on the grill to finish it off over Medium indirect heat. Brush the glaze on 1 side and let carmelize for 20-30 minutes, flip it and do the same to the other side. Finish it off until the meat is done at 170 degrees. Do not let the glaze burn, remember to cook indirectly.
Position a rack in the center of the oven and preheat the oven to 350. Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes. Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool. Store in airtight container at room temp for up to one week.
Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes. Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan. Cover the pan and simmer for 10 minutes. Mix in the green beans, pears, red bell peppers, and dried apricots. Simmer gently, covered, for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves. Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness. Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve. Serve on a bed of rice, topped with peanuts and sliced bananas.
Pour the broth and vinegar in a large slow cooker. Stir the mustardtogether with the salt and pepper to taste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow cooker, overlapping them slighty. Sprinkle with the garlic, parsley, and tarragon. Cover and cook on low for 5 hours, or until cooked through. Remove the chicken to a serving plate and cover to keep warm. Strain the juices in the crock pot into a sauceppan and skim off excess fat. Bring to a simmer over high heat. Stir in the creamand return to a simmer. Taste for seasoning. por the sauce over the chicken and garnish with additional fresh tarragon and parsley.
Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray. Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup. Bake for 10 minutes, or until golden brown. Remove from muffin pan and cool completely. Combine grapes and yogurt. (Can be prepared to this point for later assembly.). To assemble fruit cups, spoon some grape mixture into each wonton cup. Top with a mandarin orange segment. Garnish with mint leaves, if desired.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions. Pour into 1 qt casserole dish. Microwave on high for 8 minutes covered with plastic wrap. Top with remaining cheese and onions. Microwave on high uncovered for 1 minute or until cheese is melted.
Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result. While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times. Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.
Preheat oven to 180 degrees Celsius. Lightly grease 2 baking trays or line with baking paper. In a small bowl mix parsley, carrot, cheese and oil. In another bowl stir together flour, bran and baking powder. Then add the parsley mixture and stir well. Gradually add 1/2 cup water. Mix well, adding more water, if needed, to make the dough moist. Knead for 1 minute on a floured surface. Roll dough until it is 1cm thick. Use a small cookie cutter (bone shaped) or glass to cut as many bikkies as you can, re-rolling the scraps. Bake for 20-30 mins, or until biscuits are brown. Allow to cool on rack. These will harden as they cool. Store in airtight container for up to 2 months.
Bring large pot of water to boil and add pasta, cooking to al dente. Add peas last 2-3 minutes to pasta. Scoop out 1 cup pasta water, then drain, and place in a large serving dish. Whisk flour into milk (or shake together in a jar) till mixed well. In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain. In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!). Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated. In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional). Pour sauce over pasta and mix, pouring in pasta water till nice and creamy. Top with more parmesan and fresh ground pepper. serve immediately with tossed salad and garlic bread. YUM!
Place the cream cheese in a microwave safe bowl and warm for about 20 seconds to soften it. Then beat it with a hand mixer on low speed aproximately 30 seconds, slowly add 1/2 cup of the cream and beat for about for another 30 seconds. Add the cocoa, Splenda and vanilla and continue to beat until very well blended scrape down the sides of the bowl with a spatula as needed. Then slowly add the remaining 1/2 cup of the cream and beat until very well blended. Place in 6 individual serving dishes; Cover each with plastic wrap and refrigerate for at least 1 hour. Best Served chilled.
Mix together cream and sugar in a bowl. Add eggs one at a time and mix completely each time. Add orange juice and zest. Pour in 4 coffee cups evenly. Bake at 350 degrees Fahrenheit for 20-30 minutes. Cool and enjoy. :).
Cook the pasta according to the package directions. Drain. RInse the pasta with cold water, and drain again. Place the pasta in a large bowl. Combine the sesame oil and the next 3 ingredients. Stir well. Stir in the watercress. Pour this mixture over the pasta, and toss gently. Add the salt and pepper to taste. Cover and chill for 8 hours. Sprinkle with the green onions just before serving.
combine sugar and water in a saucepan. Place over medium heat until the sugar is completely dissolved, mixing occasionally. Set aside to cool. Place lemon juice, club soda and cooled syrup in a large pitcher and stir. (Here you can adjust sweet/tart balance to your liking) Add strawberries, cucumbers and mint. Top with ice cubes. Serve over additional ice if desired and garnish glasses with cucumber slices and or strawberries.
In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid). Cream Butter and Sugar. mix in the almond extract. Gradually mix in flour until the dough forms a ball. Cover and refrigerate for an hour for easier handling. Preheat Oven to 350 degrees. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet. Using a wooden spoon handle make and indention in the middle of the ball. (I like using the knuckle on my first finger). Fill with the raspberry jam. Bake at 350 degrees for 14-18 minutes depending on your oven. Add aditional Raspberry jam if desired (I never do this). Remove and place on wire racks for cooling. Mix the Glaze ingredients. Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
For the mussels: Directions. Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side. For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper. For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.
Cut onions into 1/2-inch dice. Saute slowly in olive oil until translucent and barely golden, about 15 minutes. Set aside to cool. Add all ingredients including the sauteed onions to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Place first 6 ingredients in the crock pot. Cook on low for about 8 hours. Remove the roast from the crock pot & shred using 2 forks. Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten. Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.
In a shallow dish or heavy-duty zip-lock plastic bag, add the first 5 ingredients; stir to combine. Remove 1/2 cup soy sauce mixture and set aside. Prick pork several times with a fork; place in remaining soy sauce mixture. Cover or seal; chill for 1 hour. Remove pork and throw away marinade. Grill pork over medium heat, covered, for 11-13 minutes on each side or until a meat thermometer registers 160°, basting with reserved soy sauce mixture.
Brown chops; sprinkle with salt and set aside. Combine soup, milk, sour ceam, pepper and 1/2 t salt. Stir in potatoes, 1/2 cup cheese, 1/2 cup French fried onion. Spoon into 9x13-inch pan. Arrange pork chops over top. Bake covered at 350*F for 40 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer, or until cheese has melted.
Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil. Boil for 10mins and add the cauliflower. Cook for 10 more minutes. In the meantime, saute the onion and garlic in a small pat of butter until they are translucent. Drain the cauliflower and parsnips and put into a blender. Add the onion and garlic, remaining butter, horseradish and milk to the blender. Puree until smooth. If it's too thick add a bit more milk. Season with salt and pepper. If it needs more zip add a bit more horseradish.
In a cast-iron pot, combine all ingredients. Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans, about 20 minutes.
Measure juice into a 6-8 quart saucepot. Add 3 cups water and stir. Measure sugar and set aside. Stir Fruit Jell pectin into juice and stir. Bring to a full rolling boil, stirring constantly. At once stir in sugar. Bring to a full rolling boil, one that cannot be stirred down. Stirring constantly, boil hard for 1 minute. Remove from heat. Skim off foam Immediately ladle into hot glass jars, leaving 1/2-inch head space. Process for 5 minutes in a boiling bath water. Makes 7/8-ouince jars.
Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats). Place eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle eggplant evenly with salt. Let stand 15 minutes. Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper. Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices. Transfer eggplant slices on parchment to preheated pizza stone. Bake in preheated oven until golden, about 15 minutes. Stir together oil and garlic in a small bowl; set aside. Carefully slide eggplant crust on parchment off pizza stone onto baking sheet. Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment. Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices. Return eggplant crust to parchment, and place on pizza stone. Bake at 425°F until golden and slightly crispy, 8 to 10 minutes. Remove crust from oven, and increase oven temperature to 450°F. Lightly brush crust evenly with garlic oil. Top evenly with mozzarella and feta. Dollop teaspoonfuls of ricotta over pizza. Sprinkle pizza evenly with red pepper. Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes. Top evenly with basil leaves.
Stir together sauce ingredients adding only 1 minced garlic clove. place roast in crockpot. slice remaining garlic cloves and tuck into roast Pour sauce over roast and cook 6-8 hrs. turn roast over half way through cooking. Serving suggestions; serve with rice and Ramen Salad or Coconut Carrot Salad.
Mix tuna, mayonnaise, relish, salt and celery in a medium bowl; set aside. Combine butter, dill and lemon peel; beat until smooth. Assemble 4 sandwiches by placing 1/4 of the tuna mixture on each of 4 slices of bread. Top each with 2 tablespoons cheddar cheese. Top with remaining bread slices. Spread 1 tablespoon seasoned butter on outer side of each sandwich. Heat large skillet or griddle. Brown sandwiches on both sides, about 2 to 3 minutes per side. Serve hot.
Unroll the crescent roll dough and separate into triangles. Sprinkle each with about 2 tablespoons of the onions. Roll up each one from the wide end and place on ungreased foil-lined sheet. Curve ends downward to make a crescent. Beat the egg and water together and brush over dough. Sprinkle with remaining onions. Bake at 400 degrees for 10-12 minutes or till golden. Serve warm.
Preheat oven to 425°F. Grease a 2-quart casserole dish. Melt butter or olive oil (or a combination of both) in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth and wine; bring to a boil for 2 minutes. Stir in remaining ingredients except basil and cheese. Pour rice and vegetable mixture into casserole dish. Cover and bake for 30 minutes or until all liquid has evaporated. Remove from oven and garnish cheese and fresh basil on top. Serve immediately.
Dissolve yeast in water. Add milk and shortening. Stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough flour to form soft dough but do not knead. Cover and let rise in a warm place until doubled. Punch down and turn onto a floured surface. Roll out to 1/2 inch thickness. Cut with a 2.75 inch doughnut cutter. Place 2 inches apart on greased baking sheets and brush with butter. Cover and let rise in a warm place until doubled. Bake at 350F or 180C for 20 mins or until lightly browned. Meanwhile, melt butter in a saucepan, add sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts one at a time into glaze and turn to coat. Drain on wire rack. Serve immediately.
Melt butter in a heavy sauce pan. Add red onions and saute until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2. Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.
lightly beat eggs. add buttermilk, oil, sugar and vanilla and mix very well. mix together dry ingredients. add dry ingredients to wet ingredients. to cook: preheat non stick pan, medium heat. add 1/4 cup of batter and cook on a non-stick surface until bubbles appear throughout the pancake. flip to cook the other side. if batter is too thick, you can add water -- pancakes will be flatter though. it is important to cook on medium heat even if it takes longer as it allows you to cook these pancakes with no extra oil in the pan- the result is fluffy and light and not oily.
Melt butter in heavy saucepan. Add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish. Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.
Place the bacon in a food processor with the breadcrumbs, spring onions, parsley, lemon rind, egg white and pepper. Process the mixture until it is finely chopped and begins to bind together. Divide the mixture into 8 even sized pieces and shape into long ovals around 8 soaked bamboo skewers. Sprinkle the koftas with paprika on a barbecue for 8-10 minutes, until browned and cooked through.
Soak rice in water for approximately 1 hour. Grind the rice. Pour boiling water over it, making a paste. Finely chop the corriander and curry leaves alongwith the ginger and garlic. Mix all the ingredients together. Incorporate the mix onto a skewer with wet hands and cook on a slow charcoal flame. Alternatively, pat the mix into several patties and shallow fry. Serve hot with a chutney of your choice.
Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan. Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth. Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly. Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
Remove the crusts from the bread slices. Slice bread into 1/2-inch pieces (does not have to be exact, you should have about 12-14 cups cubes). Spread the bread cubes on a large baking sheet. Bake at 350 degrees for about 10-12 minutes, stirring occasionally and rotating the sheet/s halfway through baking time until the cubes are lightly toasted; place in a large bowl. Melt butter in a large skillet over medium heat until HOT and sizzling. Add in onions, garlic and celery (with the chopped leaves) stir immediately with wooden spoon; add in the poultry seasoning, seasoned salt and black pepper; saute for about 5-6 minutes. Stir the onion/celery mixture along with the chopped water chestnuts into the bread cubes; toss well to combine. Add in more seasoned salt (or white salt) and black pepper if desired to taste. Let the stuffing cool completely before stuffing the turkey or roasting chicken.
Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil. Reduce heat, then simmer for 10 minutes. slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,. Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place. Cook bird according to your normal method.
In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat. Add the green beans and onion. Cover, and cook until the beans are crisp-tender, 8 to 10 minutes. Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.
Garnish glass with chocolate syrup and set aside in the freezer. Add ingredients into a cocktail shaker filled with ice; shake vigorously. Strain into chilled glass. Enjoy!
Cooking Directions. In a large pot, add all ingredients together, turn on low heat, and simmer for two full days, turning off before you go to bed. NEVER-NEVER Let the sauce boil ! Stir it often.... Its ok to let it simmer uncovered, it will get thicker this way. Stir it and trial taste as you go. Enjoy ! Abodanza! Try serving this sauce with fine spagetti , or taggetelli noodles. I make and serve this with thin breaded veal or chicken. Italian style cutlets.
Prepare rice according to package directions; set aside. In a bowl, combine the next 6 ingredients; mix well. Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice. Pour 1/2 of the soup mixture over the rice. Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice. Top with remaining rice and soup mixture. Bake, uncovered, in a preheated 350° oven for 45 minutes. Garnish with parsley sprigs.