HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat the cooking surface of skillet (I prefer cast-iron) with coconut oil (a healthy type of fat). Crack the eggs and put them in the skillet. Eggs are an excellent source of protein. Eggland's Best really are the best, but an all-natural substitute will be nearly as good. Fry the eggs to your liking (I prefer over-medium). Add salt, then cayenne pepper, then turmeric. Boil the water for tea. After the eggs come out of the skillet, the bread goes in the skillet. I like Ezekiel bread because it's very nutritious (because it's made with sprouted grains). Push the bread around to soak up excess coconut oil. Turn the heat off to avoid burning the bread. Pour the hot water over the tea bag. I like green tea because it has so many antioxidants etc. Allow to steep while you enjoy the bread and grapefruit (high in Vitamin C).
Trim any sinew or fat from beef, tie into neat shape with string. Roll in peppercorns. Heat butter and oil in baking dish. Add beef to dish, cook over heat until well browned all over. Place dish in oven at 350F, bake 45 minutes for medium rare or until cooked as required. Remove from oven, cool to room temperature. Remove string, slice beef thinly. Arrange beef on serving dish, top with dressing. Serve remaining dressing separately. Fresh herb dressing: Combine parsley, chives, shallots, tarragon, capers, peppercorns and mustard in bowl. Stir in vinegar, oil and sugar.
In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer. Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees. Remove from heat and stir in vanilla. Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance. Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil. Cool completely and store in an airtight container.
For the Cake. Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl. In a sauce pan melt butter. Add water (stir until blended). Add coco (stir until blended). Bring to boil. Let it boil for 2 minutes. Stir in dry ingredient mixture. Add buttermilk (stir until blended). Add eggs (stir until blended). Add vanilla (stir until blended). Add mixture to a greased and floured 8 x 11-inch cake pan. Bake at 350°F for approximately 30 minutes or when done. For the Icing: In sauce pan melt butter. Add milk and sugar. Bring to boil and then boil 2 minutes. Remove from heat. Stir in chocolate chips, marshmallows and nuts. Stir until thick. Pour over cake.
Mix water, vinegar, and hair conditioner in a 1 gallon container; stir. Do not shake it; it will cause foaming. Use the same amount you normally use in a rinse cycle or spritz it on a wash cloth and throw in dryer.
Toast cumin and fennel seeds then coarsely crush using a mortar and pestle. Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended. Add tomatoes and toasted seeds and toss to coat. Let stand at room temperature 1 hour, then season with salt to taste. (We found if it sat many more hours in the fridge it was not to our tastes at all because the fennel flavour became stronger.).
Prepare Grill (or broiler pan) to cook shrimp. In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired. Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat. Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray. Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque. Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp. If desired, sprinkle sesame seeds over top. If desired, (very lightly!) sprinkle nutmeg over top.
Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury. Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two. Cook the potatoes until very tender, drain and mash with the milk. Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce. Mix well (I just use the potato masher and keep mashing until well combined). At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
In a double boiler over low heat, melt together the first 4 ingredients. Spread half of the mixture in a 12x16" pan lined with parchment paper or foil and chill to set. Mix peanuts into the remaining chocolate mixture and set aside; my dh prefers them plain so I skip this step, but have tried it with crisp rice cereal as well which goes over fabulously too! For the filling, mix together the butter, Pudding mix, and evaporated milk; boil for one minute. Add 1 teaspoon maple flavoring and 2 pounds of sifted powdered sugar; mix well (a blender works wonderfully here). Coo for 15 minutes and then spread filling over chilled first layer and return to refrigerator for 40 minutes or until firm. Top with remaining chocolate mixture and chill until firm. Cut on the diagonal to form diamonds. These are extremely rich so cut into small bars. Must be stored in a cool space. To make these bars more stable at room temperature, reduce the amount of peanut butter by 1/4 to 1/2 cup.
Preheat oven to 300°F. Mix soups and wine. Pour over chicken Cover and bake for 2 1/2 hours Thicken sauce with cornstarch and water if you want gravy If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.
Saute the onion, garlic and chilli in a little of the stock for about 5 minutes Stir in the paprika and tomato puree. Stir in the vegetables and add the chopped tomatoes and the rest of the stock. Bring to the boil, reduce the heat and simmer for about 15 minutes. Add the beans and simmer for a further 10 minutes. Season with black pepper. Garnish with fresh coriander and serve with fresh-made tomato salsa!
Drain tomatoes and reserve liquid. Dice tomatoes into smaller chunks. Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary. Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning. Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir. Add course salt and freshly ground black pepper to taste. Cover and refrigerate 1 hour or until ready to serve.
Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator. Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons. Heat a cast iron or heavy bottomed pan over medium high heat. Grate the potatoes in the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons of butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quire) burned in parts, about 15 minutes. Flip the potatoes using a wide spatula (or see technique above). Gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, toast and plenty of jam.
In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping. Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.
Mix cream cheese until smooth (best if you use a mixer) When smooth add vanilla, sugar and milk mix just enough to get everything together (no more then 90 seconds). Once everything is mixed gently fold in the cool whip 1 scoop at a time. When everything is folded in, place filling in the crust of your choice. Cover and let it sit for 2-4 hours in fridge.
DO FILLING. Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts. ASSEMBLE. Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread about 1/4 cup chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole Graham crackers. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers. COVER the top and sides with a thick layer of butter cream. Leave about 1/3 cup of butter cream for decoration. Cover with plastic wrap to hold. CHILL for 30 minutes. Turn loaf over and unwrap. Serve.
In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours. season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs. Preheat grill to medium heat. Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.). When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips. Serve with reserved chimichurri sauce.
Spoon 3 Tbsp of pudding into the bottom of each serving glass. Top with 1/4 cup graham cracker crumbs, 3 more Tbsp of pudding, 1/4 cup marshmallows and 1 Tbsp baking chips; top with remaining pudding and crumbs. Refrigerate 1 hour prior to serving.
Preheat the oven to 350°F. Use a paper towel to rub the softened butter over the bottom and sides of a jelly roll pan. Sprinkle 2 tbsp of flour over the butter and tip the pan from side to side to spread evenly. Invert the pan and tap to remove any excess flour. In a large bowl, stir together the 5 cups of flour, baking powder, ground almonds, coco, cloves, cinnamon, cardamom, lemon peel, and almond extract. In a large saucepan, bring the honey, sugar, and water to boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for 5 minutes. Pour the hot honey mixture over the flour mixture and stir together until a smooth dough is formed. Spread the dough into the pan. Bake in the oven for 20 minutes, or until the top is firm to the touch. Remove the pan from the oven and immediately sprinkle with slivered almonds, pressing them gently into the surface of the cake. Let the cake rest for 4-5 minutes, then cut. You can cut it into squares, rectangles, or any sort of fancy shape! Transfer pieces to a wire rack to cool. I've heard this is better if you store it wrapped in foil for several days before serving, but I've never done it.
Saute zucchini and onion in oil for 4 minutes. Add remaining ingredients, toss to mix.
Turn a frying pan on to meduim high heat and sear roast on all sides, just till browned about 5 minutes. put the roast in the crock pot. Add with the garlic, broth,salt, pepper and giardnera to crock pot over roast. Drop the bouillon cubes around the roast. I usually add three then more to taste when it done. Cook on high 4-5 hours or on low for 8 hours. pull beef out of broth and put in bowl, let rest for ten minutes then shred with two forks, and add back to crock pot. Add salt and pepper to taste or add the last bouillon cube for more beefy flavor. Mix and serve on crusty french bread or rolls. Note:could also make in dutch oven or on stove top in deep pot cook times would be less.
Melt butter, add beef and cook slightly, stirring with fork. Add onions, tomatoes, salt, pepper and water. Bring to boil, cover and simmer 1 hour. Add vegetables and simmer 1 hour longer. Stir in shells during last 12 to 15 minutes of cooking. Correct seasoning, test pasta to make sure it is tender. Serve hot.
Combine chicken broth, water, and milk in large saucepan. Bring to a boil. Add grits and salt, stir, cover, and reduce to a simmer. Cook five minutes. (For thicker grits, cook slightly longer.). Remove from heat and stir in cream cheese, cheddar, hot sauce, and seasoned salt. Serve warm.
Cut onion into rings and chop garlic. Combine soup, tomatoes (drained), mushrooms (drained) and garlic into a bowl. Slice onion into rings (however thick you like them). Lightly salt and pepper chicken breasts and place in bottom of crock pot. Pour soup mixture over chicken. Place onion rings over chicken. Cook on Low for 8-10 hours.
Par boil linguine noodles for about 3 minute. Rinse with cold water and drain. Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry. Have a pot of hot water ready. Heat wok. Add 2 T vegetable oil and reheat. Add garlic; brown and discard. Add chicken with marinade. Stir until 3/4 done. Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute). Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for about 1 minute to heat. Drain well and add to meat and sauce in the wok mixing well.
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles. Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally. Heat the oven to 425°F Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents. Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter. To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste. When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
Preheat oven to 350 degrees. In a medium saucepan over medium heat combine the first 9 ingredients (from butter to lemon juice) Cook until just melted and the herbs and spices are well incorporated. Set Aside. Lightly coat a baking dish with cooking spray. Fill evenly all of the tortillas with the lobster meat, brie, roasted peppers, green onions, shallots, basil and bacon. Tightly wrap and place in prepared baking dish. Drizzle on herbed butter, coating each enchilada well. Top with the grated Parmesan cheese. Bake for 15 minutes, until brie is melted and tortillas are golden. Serve hot.
Break up the sausage as you cook it (5 minutes), drain off fat. Stir in chopped mushrooms. Saute about 5 minutes or until the liquid evaporates. Remove skillet from heat and stir in the cream cheese, let cool 15 minutes. Brush edges of wrapper with water (use a Q tip). Place a heaping tsp of meat mixture in the center. Bring the 4 corners up over the meat and seal. repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container). Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen. Serve warm with the worcestershire sauce as a dip.
Dissolve the chicken bouillon in the 2 cups of warm water. pour into pot. Add the chicken and all other ingredients to the pot except the cheese, beans, rice, flour and tortillas. Bring to a low simmer and continue to simmer for about an hour. After chicken is finished, start cooking the rice. Take the chicken out of the pot and shred it.(do this by pulling it apart using two forks). In a small dish, whisk the tablespoon of flour and a few tablespoons of the broth together and then return to the pot.(just to thicken the broth a bit). Return the shredded chicken to the pot and simmer about 10 more minutes. Warm tortillas on a comal (a round flat griddle pan usually cast iron) Fill tortillas with some beans, rice and chicken. Add a sprinkle of shredded cheese, a dollop of sour cream, a dollop of guacamole and some diced tomatoes. Fold it up into a burrito and enjoy!
Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes. Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey. Add to pork strips and let stand 30 minutes more, turning frequently. Drain, discarding marinade. Combine remaining honey and sugar, brush over meat and roast.
In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside. Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold". Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes. Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
Brown beef; use potato masher to help get beef into small pieces. Drain excess fat as soon as pink is gone. Add 1 cup water and 1/4 cup beef broth. Simmer the meat uncovered for 1 hour or until liquid is gone, stirring every 10 minutes or so. When liquid is gone, put meat on a bun and top with mustard, onion and dill pickle. Enjoy.
Cut two 1-inch thick slices of pound cake. Make a hole in the middle of each with a small shot glass or cuff. Cut your creme egg in half, reserve. Melt butter in the pan. Fry slices of pound cake without egg on one side til golden. Flip the slices and then pur your creme egg halves in the middle of each toast. Finish frying til both sides are toasty and creme egg is starting to melt and get all gooey. Enjoy with a large glass of milk.
Cook bacon in large skillet, until crispy. Remove from pan and reserve. Combine beef with flour, salt and pepper and brown in pan with garlic over medium heat. Add vegetables and cocktail onions and stir. Meanwhile, mix beef broth, condensed soup and tomato paste. Add to pan while stirring and scraping the bottom of the pan. Add thyme and rosemary and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 - 2 hours, until beef is tender. Season with salt and pepper to taste. Remove from heat and garnish with reserved bacon.