HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinade:. Combine vinegar and seasonings, stir well. Add honey and oil, stirring until blended. Remove 1/3 cup marinade; set aside for preparing couscous. Slice steak diagonally into thin slices. Place steak in marinade, turning to coat. Marinate in refrigerator 1 hour or up to overnight. Remove steak from marinade, discarding marinade. Cook steak in skillet over medium heat for 8-10 minutes, or until browned. Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness. While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley. Bring to a boil over high heat. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and serve with steak.
In large pan brown ground beef and drain. Add chili and cubed Velveeta. Stir occasionally until cheese is melted. Serve warm with tortilla chips.
Preheat oven to 375°F. In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes. Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper. Add garlic and tomato paste and cook for 1 minute. Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary. Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley. POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes. Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes. Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes. TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish. Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer. Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.
In a large saucepan, mix first 8 ingredients. Bring to a boil, simmer and stir until meat loses its pink colour.Continue to simmer 30 minutes, uncovered, stirring occasionally. Stir in mashed potatoes. Cool at least two hours. Press filling in to uncooked pie shell. Place pastry on top of filling, crimp edges to seal. Top crust can be brushed with egg or milk before baking. Cut a hole in the centre, about the size of a dime. Bake at 425 F for 25-35 minutes. Allow to cool and set at least 20 minutes before serving with beef gravy and petite pois (tiny sweet peas). You can also bake only until top is slight browned and then freeze in advance of holidays or for a last-minute meal idea - reheat at 400 F for 15 minutes and then allow to sit for about 5 minutes before serving.
Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in the nuts. Ladle into hot sterilized jars. Seal with new canning lids and metal rings. Process for 10 minutes using boiling water bath method. Remove jars from water and wait for the "ping" to make sure they are sealed. Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
The Rub: Combine all ingredients in a small bowl and mix well. Pat all sides of the baby back ribs generously with the rub. Place in a sealable plastic bag and refrigerate for at least 5 hours. The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in the Tabasco to taste. This can be refrigerated until ready to use, but reheat before serving. Baby Back Ribs: Prepare Barbecue to 200°F/100°C using indirect heat. For a gas grill, preheat the grill to high on one side leaving the other side off. If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape. Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through. After 11/2 hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.
Peel and boil potatoes. While potatoes cook, cook bacon until well done and crisp. Drain and crumble bacon, set aside. Dice onion and carmelize in melted butter, set aside. When potatoes test done, drain and mash. Stir in heavy cream and whip. Season with salt and pepper to taste. Fold in onions, bacon and parmesan cheese. Add additional cream if you prefer softer potatoes. Turn into a greased casserole dish. Bake for 30 minutes in a preheated 350 degree oven. Sprinkle with additional parmesan before serving.
Place sausage in a 2 1/2 qt microwave safe dish add about 1/2 inch of hot water cover and microwave for 2 1/2 minutes turn sausage and cook an additional 2 1/2 minutes. Lift sausage out and thinly slice set aside and wipe out microwave dish. While the sausage is cooking remove and discard spinach stems, wash and coarsely chop spinach set aside ; and dissolve bouillon in 2 cups hot water set aside. Melt butter in dish for 30 seconds. Stir in onion and cook in microwave 4 minutes stirring occasional; stir in potato soup. Then mix everything else together all in the same dish of course. Cover and cook about 4 minutes stirring once or twice until soup in hot through.
Brake up crab into smaller opened up pieces. Rinse and drain tiny shrimp. Mix in celery and onion. Mix together sugar with mayo and evap. milk. Combine with crab mixture. Salt and pepper to taste.(pepper really brings good flavor). Chill for at least 4 hrs for best taste, overnight recommended. (This is supposed to be wet and creamy when first made. Some Imitation crab soak up a bit of the liquid as it sits.). Mix thoughly before serving.
Peel and Slice onion 1/4 inch thick. Dip in batter made by ingredients. Fry in 375 degree fat. Until golden brown.
Brown hamburger, onion, green pepper and garlic, then drain(there isn't usually much to drain with the ground sirloin). In large pot, dump in meat mixture. Add both beans, water, tomatoes and tomato sauce. Add spices and stir. Add brown sugar and stir. Cook for 20-30 minutes. Serve with cheddar cheese, sour cream, crackers.
Cream butter and sugar; add eggs and vanilla. Mix flour, cocoa, and nuts. Add to sugar mixture. Spread into 9x13 pan. Bake at 350* for 30 minutes. Combine condensed milk and coconut. Spread over cake, bake 15 minutes more. Mix frosting ingredients until smooth. Spread over the coconut while still warm. Chill. Cut into bars.
Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish. In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes. Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.
1.Preheat oven to 400°F (205°C). 2.In a large mixing bowl, cream together eggs, sugar, and butter. 3.In another bowl mix together flour and baking powder. Add flour mixture to creamed mixture and stir in anise seed, vanilla, brandy and chopped almonds. 4.Separate the dough into 4 balls. Roll the dough into a roll about 1-inch across. Then cut the dough every 1/2-inch to make bars 1-inch by 1/2-inch wide. For a more "log-like" cookie, cut each cookie in half, prior to baking them. Although the recipe says to divide the dough I found it just as easy to use a small scoop to put then on the cookie sheet and cook them for 10 minutes. 5.Place on a greased and floured baking sheet with 1/2-inch in between cookies. 6.Bake for 15 minutes, or until done. Remove from oven. Will look similar to shortbread but much lighter and cake-like.
Peel, then shred the carrots with a grater. Chop the fresh dill into tiny pieces. Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.
Dissolve gelatin in boiling water, stir in cold water. Chill until slightly thickened. Prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding. Pour into ring mold or leave in a bowl. Chill 4 hours until set. Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.
In blender, combine strawberries, cream cheese, vanilla, half the ice cream and a 1/2 cup of the cream soda. Cover and blend til smooth. Divide blended mixture among 6 tall (16 oz.) glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with more cream soda. Garnish with whipped cream and a cherry!
chop onion and carrots. brown the sausage and onions in large saucepan. add browned sausage, onion, carrots, garlic powder to crockpot. add water to desired level. cook on low 8 hours. remove the veins from collard greens, cut into bite sized pieces, and add to crockpot for last 30 minutes. add salt and pepper to taste.
Prepare gnocchi according to package directions, omitting salt. While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently. Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick. Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.
Place first 5 ingredients in a large pot. Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot. Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup). Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water). Season to taste with pepper and vinegar. Serve with a drizzle of sesame oil, diced tomato and minced parsley.
Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika. Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika. Working in batches, saute the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil). Serve the cutlets with the sauce, and lemon slices if you like. .
In a boiling water, cook the string beans until crispy-tender (10 minutes). Meanwhile chop all vegetables in desired shapes. In a medium pot saute the onions and the leek or the green onion with one tablespoon of oil for one minute. Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;. Add half cup of water, diced tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more; Drain the string beans in a strainer and rinse with cold water in order to retain its green color. Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes. Add the sliced hot green peppers and remove from heat. Serve it cold or warm.
Preheat oven to 350 degrees F. For crust, grease a 10 inch pie pan. Cook vermicelli or spaghetti and drain. In a large bowl, blend together egg and mustard. Add cooked pasta and toss to coat evenly. Spoon pasta mixture into pie plate and push up sides of pan to form a crust. Fry ground beef in a skillet, add onion and salt. Cook on medium heat until beef is cooked through. Drain off fat and return to skillet. Stir in bacon and tomato sauce. Spoon beef mixture into pasta-lined pan, pushing to edge and almost covering spaghetti sides. Top with 1/2 cup cheddar cheese. Bake at 350 degrees for 30 minutes. Top with pickle slices, and sprinkle with remaining 1/2 cup cheese. Bake another 10 to 15 minutes, until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.
Sift together flour and cornmeal. Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan. Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set. Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
Fry bacon in a large skillet over med-high heat til crisp, about 5 minutes. Transfer with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, shake off excess. Add butter to reserved bacon fat in skillet and heat. Cook chicken until browned on both sides, about 4 minutes per side. Transfer chicken to plate, leaving fat in skillet. Cover chicken loosely with foil. Reduce heat to medium and add garlic and rosemary. Cook about 2 minutes. Add broth and lemon juice, deglazing the pan using a wooden spoon. Simmer until slightly thickened (about 5 min). Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.
Preheat oven to 375°F. Unroll dough and divide along perforations. For each broomstick, shape breadstick into 8 X 1-1/2-inch strip; twist one end for handle. Cut 5 or 6 slits (2 inches long) into opposite end; separate dough at slits for bristles of broom. Brush egg over dough. Sprinkle parmesan cheese over the bristles. If using garlic powder sprinkle over the parmesan cheese. Place about 2 inches apart on ungreased baking sheets. Bake 15 minutes or until golden brown.
Preheat a CONVECTION oven to 350 degrees. Line an 11 x 9 inch pan with foil leaving a little overhand around the edges. Butter the foil. Melt the chocolate and butter in a small saucepan over very low heat, stirring often and watching carefully just until smooth. Using an electric mixer, beat the eggs, vanilla and almond extracts, and sugar in a large mixing bowl at the highest speed for 10 minutes. The mixture will be thick and increase in volume. Mix in the melted chocolate and butter mixture at a low speed until just blended. Add the flour and stir just until mixed. Turn the brownie mixture into the prepared pan. Bake the brownies in the center of the convection oven just until a hard crust forms and the edges are very slightly browned, which is about 20 minutes. The batter in the center will seem undercooked. Let the brownies cool until they are room temperature. This is the hard part, refrigerate the brownies at least 6 hours or overnight. This is what gives them a great fudgy and crusty texture. Lift the brownies from the pan using the foil, then cut into 25 small squares. (They are very rich).
1. Slice beans into bite-size pieces. 2. Microwave 6 minutes (or until cooked). 3. Chop tomatoes. 4. Dice onions. 4. Crumble cheese and mix with oil and lemon juice. 5. Toss all ingredients together. 6. Salt and pepper to taste.
Preheat oven to 350. Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat germ, spices, and flax seed.). In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful! Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached. Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry. Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook! Cool and enjoy! (I eat them hot out of the oven, just don't burn yourself!).
Preheat oven to 350 degrees. Spray the interior of a 8-by-4-inch loaf pan with a vegetable oil spray. In a bowl, combine all dry ingredients except for sesame seeds. In a separate bowl, combine buttermilk, egg, honey and oil; stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top. Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly. Turnout and cool completely on a wire rack.
Mix all ingredients except parsley or nuts. Form into a ball. (I usually put it in plastic wrap, roll into a ball and refrigerate until more solid). Roll in nuts or parsley if desired.
Heat oven to 375°F Spray 36 mini muffin cups with cooking spray. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
Remove the seed and skin from each avocado. Blend the avocado with lime juice, and sugar in the blender or food processor. In a med. mixing bowl, combine the avocado mixture with the frozen yogurt. Pour into a 8" square pan. Cover and freeze for up to one month. Use an ice-cream scoop to serve.
Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil. Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat. Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes. Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks. Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes. Heat oil in deep fryer, fry the corn sticks until golden brown. Drain on paper towel to remove excess oil. NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.
In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg. Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties. Cook on medium-high heat on the barbecue for 20 to 40 minutes. Cook until the inside of the burger is whitish in color. Add the"works"; lettuce, tomato, avocado, mayonnaise, mustard, ketchup.
Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot. Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.). Transfer chops to serving plate. Tent with foil. Add the balsamic vinegar and brown sugar to skillet; bringing to boil. Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened. Pour glaze over chops. Garnish with the remaining minced herb.
Sift into a mixing bowl the flour, sugar, and baking powder. Add the milk and mix well. Add the melted butter and mix well. Pour the batter into a baking dish, then pour the cherries on top-juice and all. Bake in a 325 F oven for about 45 minute. When it is done, the cherries will be on the bottom and the batter on the top. You may add red cake coloring or almond extract to the cherries if desired.
Heat ghee in a deep pan over medium heat. Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and saute. Add the finely sliced onions and saute till they are transparent. Reduce the heat, add the ginger garlic paste and stir well. Add the lamb, stirring constantly till it changes colour. Add yoghurt, coriander powder, red chili powder and cook till oil starts separating. Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done. Mix in black pepper powder,saffron. Garnish with thin deep fried onion rings, cream and serve hot.
Preheat the oven to 400°, cut the ends of the plantains and peel. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes. Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon. Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked. Chimichurri or cilantro pesto to serve.
Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft. Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside. Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine. Pour casserole into a 9x13 baking pan and top with cheese. Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.
In a heavy saucepan, saute onion in butter until tender. Add rice and orzo and cook, stirring, for 2 minutes. Add chicken broth and lemon juice and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed. Fluff pilaf up with fork and stir in chopped parsley.
Combine zucchini, broth, avocado (soft & ripe, pitted, peeled and cut into chunks) and onion in blender or food processor. Puree. Stir in sour cream, lemon juice, salt, white pepper and cayenne pepper. Refrigerate, covered, until thoroughly chilled. Garnish each serving with sprinkles of diced tomatoes and sprigs of Italian parsley. (Can garnish with extra slices of fresh avocado, if desired.). Serve with a fine loaf of bread for a great summer lunch. ("Cooking time" is chilling time. If you use all your ingredients right from the fridge, you might not need to chill it.).