HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using. For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good. When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag. Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight. Steps 6-12 are optional and are for meats that I have used for this recipe. For pork steaks: Put pork steaks and sauce in a heated skillet. Bring to a boil, cover with a lid and turn heat down to medium-low. Simmer for 30 minutes or until pork steaks are done and tender. Serve with baked potatoes. The marinade is really good spooned over the baked potatoes. For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done. Serve with Marco Polo Noodles or rice. The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list. If you have leftover marinade, and want a gravy, pour it into a sauce pan. Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes. In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch. Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture). Pour over chicken and Marco Polo noodles or rice. For beef steaks: Grill until desired doneness and serve the way you want to. I am sure they would be good with baked potatoes too with some of the marinade spooned over them.
Soak the saffron strands in 1/4 cup of water. Soak the lamb in lukewarm water for 30 minutes, until lightened in color. Peel the shallots and puree in a food processor, or grate them. Fry shallots in 2 tablespoons of the oil in a skillet until golden. Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender. Lift out the meat and set aside. Strain the stock and discard the bones. While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick. Put a wooden spoon into the pot to prevent the milk from boiling over. Stir from time to time and keep cooking until the milk reduces and thickens. When it is reduced by a third, remove from the heat and leave to cool; strain. Add the cream and stir well. Now add the meat and 3 cups of the stock to the milk. Heat the remaining oil in a ladle held over medium heat. Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper. Cook for just 10 seconds; pour the oil mixture into the meat. Add the sugar; season with salt to taste. Cook for a few minutes with the lid on to prevent the meat from darkening. To serve, reheat uncovered and simmer for about 2 minutes. Add the saffron just before removing from the heat.
Microwave the okra for about 4 minutes. Heat the olive oil over medium heat in a sauce pan. Add cumin seeds. Stir till they swell which is about 2 minutes. Add onion. Stir and cook for about 3 minutes. Add tomato and cook for another 3 minutes. Add the rest and cook for about 3 more minutes.
Add ingredients to shaker filled with ice. Shake vigorously to chilled and strain into martini glass. Garnish with optional coffee bean.
Cut venison roast in half; place in a 5 quart. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on high for 4 1/2 to 5 hours or until meat is tender. Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto each bun. Yield: 14-18 servings.
In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg and whisk until mixture is smooth. Whisk in the milk a bit at a time. Place the saucepan over medium-high heat and whisk until mixture comes up to a boil (will take about 10 to 15 minutes). Let the mixture boil a full minute, still whisking, then remove from the heat. Whisk in the butter until it melts then whisk in the vanilla. Divide pudding between six ramekins or custard cups (or other small dishes). Cover with plastic wrap and refrigerate until chilled.
Combine spaghetti sauce and water in a large skillet. Bring to a boil. Stir in ravioli. Cover and cook for 5 minutes. Combine beaten egg with ricotta and parmesan cheeses. Spoon on top of ravioli. Cover and cook on low for about 10 minutes. Remove from heat. Add grated cheddar and cover until cheese is melted.
In a large saucepan, cook the cauliflower in the chicken broth for 4 minutes or until tender-crisp. Stir in cream of chicken soup, half and half and pepper. Combine the cornstarch and water until smooth; gradudally stir into cauliflower mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Garnish with chives.
Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; saute 2 minutes. Add red bell pepper; saute 1 minute. Add corn, saute until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats the corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and one cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup of green onions and serve.
Preheat oven to 375f degrees. To prepare boules, hollow out each roll, leaving about a 1/4 inch thick shell, reserve torn bread for another use. Place bread shells on baking sheet. Bake at 375f degrees for 5 minutes, remove from oven,set aside. To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan, bring to a boil. Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoon chopped green onion and crab, toss gently to combine. Spoon crab mixture evenly into bread shells. Bake at 375f degrees for 15 minutes or until thoroughly heated. To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring to a boil. Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes). Drain through a fine sieve into a bowl, reserving liquid, discard solids. Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil, cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne cut green onions, if desired.
In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool. In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder). In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas. Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix. Lastly fold in the shredded cheddar cheese and spring onion slices. Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean. Enjoy! :).
Preheat the oven to 350°F Line cookie sheets with parchment paper or use non-stick cooking spray. Sift flour, baking powder and salt in a bowl and set aside. In another bowl, combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Set aside. Melt the chopped Unsweetened Chocolate, chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend. In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minute. Add the chocolate mixture with the machine running on medium speed. On low speed mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips to blend. Scrape down the bowl as needed during mixing to blend evenly. Using a 1/4 cup-measuring scoop fill it with dough, level, and drop the dough on to a prepared cookie sheet leaving 3 to 4 inches between the cookies. Bake (in batches if neccessary) until the cookies are cracked on top but still slightly moist, about 14 minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.
In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat. Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired. Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Dissolve Jello in 2 cups boiling water. Stir in 12 oz can of frozen OJ, will be soft set in just a bit. Then stir in drained mandarin oranges. Chill 4 hours or so until firmly set.
Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
Bring water to a boil, remove from heat and add tea bags. Steep for 10 to 15 minutes. Remove tea bags, add sugar and bring to a boil again. Refrigerate. To serve: add 3 to 4 parts water to 1 part concentrate (depending on how sweet you like it!).
Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug. Add sugar and stir until dissolved. Slice the top and bottom off of a fresh pineapple. Slice the pineapple in half then slice the halves in half to make quarters. Cut the rind from each of the quarters, then slice the quarters into 1/2-inch thick slices. This will make several bite-size wedges. Add pineapple slices to decanter, and let mixture sit for 3 days. To make the drink, shake 3 ounces of the martini blend with ice and strain into a chilled martini glass. Garnish with one piece of pineapple from the decanter, speared on a toothpick.
Preheat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered. Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning. Remove vegetables and place in pot, preferably a heavy, cast iron pot. Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly. If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding. Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
Melt butter in 2-quart saucepan. Add shallots and leeks, cover and cook over medium heat until translucent. Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes. Place in blender or food processor and puree; return to 2 quart pan. In 1 quart saucepan, bring cream to a gentle boil over medium heat. Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes. Add to leak-potato mixture and bring to a boil. Add nutmeg, then salt, pepper, and lemon juice to taste. Pour into individual bowls and top with crumbled Stilton cheese.
Soak rice overnight in water. Drain, wash well, and put in a medium saucepan. Cover with water, add salt, and bring to a boil. Reduce heat to low, cover, and cook about 1 hour, or until tender; drain if necessary. Saute mushrooms in butter, add pepper, and pour over rice. Add pecans, toss, and garnish with parsley before serving.
Combine all ingredients except for chicken. Pour mixture over chicken and let marinate in refrigerator for several hours. Bake chicken at 350F for 1 hour.
Preheat oven to 375 degrees. Butter a shallow 2-quart casserole. Bake the yams on an oven rack for 45 minutes, or until soft. Halve and scoop out pulp. Mash pulp, then add eggs, sugar, butter, cream, bourbon, and vanilla. Stir well to combine. Pour into prepared casserole. Reduce oven temperature to 350 degrees. To prepare Pecan Topping. Combine last four ingredients sprinkle over yams. Decorate top with whole pecans if you would like. Bake uncovered, 40 minutes, or until heated through and top is lightly browned.
Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef. Mix together sour cream and soup. Place chicken in dish. Add sauce over top. Bake at 375 degrees for 3 hours. *Tip*:mouth-watering tender if prepared night before--bake next day.
Heat a small amount of oil and 1 tablespoon of butter in a large skillet. After pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through. Remove chicken from pan and set aside on paper towel. In a small saucepot, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter and continue beating until sauce is thickened. Stir in the reserved shallot reduction. Season with salt and pepper. Add chicken back to pan to reheat. Plate, top with sauce, and serve.
Preheat over to 350°F. Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring. Work in salt and flour until dough holds together. If dough is dry, mix in 1 to 2 Tbsp light cream. Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces. Roll into balls. Place cookies about 1-inch apart on an ungreased cookie sheet. Bake 12-15 minutes until set but not brown. Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth. If desired, stir in a few drops of food coloring. For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate. Let cookies cool, then dip tops of cookies into icing several times to get a good layer. If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot. Makes 20 to 25 cookies. Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners' sugar and omit food color. Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.
Preheat oven to 350 Farenheit. Cook veggies according to package directions. Drain veggies. Combine veggies with cheese, celery, onion, mayonaisse and pepper. Turn mixture into 13x9x2 inch casserole dish. Combine the cracker crumbs with butter/margarine and sprinkle over the veggie mixture. Bake uncovered until heated through, about 20-25 minutes.
Combine soup, tomato sauce and dressing mix. Spoon 1/3 of the mixture in the bottom of a crock pot. Add 1/3 of the potatoes topped with 1/2 of the onions, repeat the layers and top with the remaining potatoes and 1/3 of the sauce mix. Add the boneless pork chops and top with the remaining sauce. Cover and cook on High 7-9 hours.
Preheat oven to 350 degree Season meat with seasonings. In large skillet over medium high heat,saute the meat until well browned on all sides. Next,place the potatoes,onions, green peppers and mushrooms over the meat. Top with salad dressing, and cover with foil. Bake at 350 degree for 1 hour,or until potatoes are done and meat is tender.
Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan. To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside. To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well. Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top. Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.
cook pasta according to package directions; omitting salt and oil. drain pasta and keep warm. while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump. while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside. combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.
Bring water and milk to a boil. Add other ingredients; return to boil. Turn off. heat and let steep for 3-5 minutes. Remove tea bags then filter through fine strainer. Good hot or cold. This can be stored in the refrigerator for later use.
Rinse potatoes to remove starch. Heat pan and add olive oil. Add potatoes and garlic and cook until the potatoes look a little translucent, then add the onion. Keep stirring. Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated. If it needs more water, add some. When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.
Crust:. Mix all ingredients and bake in a greased 9x13 pan at 400 for 8 minutes. Cool completely. Middle Layer:. Mix cream cheese, sugar, milk, and pineapple together. Fold in large container of cool whip. Spread on first layer. Top Layer:. Dissolve Jello and add strawberries. Let set slightly. Pour over middle layer and let set.
Pat the meat dry with paper towels. Sprinkle it with salt and pepper to taste. In a large skillet, heat the oil over med-high heat. Add the beef and cook until nicely browned on all sides, about 15 minutes. Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker. Place the beef on top. Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer. Cook for 1 minute. Pour the wine over the beef. Add the broth to the slow cooker and season with salt and pepper to taste. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork. Remove the beef to a platter and cover to keep warm. Skim off the fat from the pan juices. To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids. Bring the liquid to a simmer. Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes. Taste for seasoning. Slice the beef, spoon on the sauce, and serve.
Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel. Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil. Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy. Drain. In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.
Cook pasta as directed. Drain. Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden. Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes. Add clames and white wine. Bring to boil. Cook until clams open. Discard any that have not opened. Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well. Serve.
Add sugar to prepared applesauce to taste, depending on the sweetness of your apples. Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often. Pour into hot sterilized jars, leaving 1/4 inch head space. Vacuum seal. Alternately, cool, put in plastic containers and freeze. Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.
Take the meat from the bag and place in a large saucepan or boiler. Cover with water and add all of the ingredients. Bring to the boil and reduce to a gentle heat to keep the water on a gentle boil. Cover the saucepan. Slowly boil until cooked. 30 minutes for each 500 grams of meat. Remove the meat form the water when cooked and wrap in aluminium foil (you can line the foil with baking paper if desired.). You can slice the meat after about 10 minutes. The meat slices better the longer it is left. The meat can be sliced into thin sandwich slices when cold. To reheat meat either use the microwave or heat in the foil in the oven until warmed thru. NOTE: The vegetables cooked in the water are used for flavouring only and are discarded after the meat has cooked. The number of servings and cooking time depends on the size of the piece of meat.
You will also need: 2 Quart mason jars. Phase one: Remove currants from stems and wash. Fill two quart jars with currants three-quarters of the way to the top. Pour eau de vie or vodka over the currants until the jars are nearly full. Seal jars and let sit. Note: currents are usually available at the end of July; they should sit in the jars until early December. Phase Two: In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan. Bring to a boil. Strain the juice. Measure the quantity of juice. For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka. Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes). Pour into sterilized jars or bottles. Seal. Note: It is ready to drink at this stage, but it only gets better as it sits.
Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely. Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer. Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.