HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside. In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed. Cut steak into bite-size pieces. To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.
Season the gammon steaks with the salt and pepper. Drain the pineapple, save the juice. Heat the butter and oil in a skillet and fry the steaks on both sides till just done, set aside to keep warm. Fry the pineapple slices till golden, set aside. Stir the flour into the pan and add the juice and sherry, bring to the boil, reduce heat simmer till sauce thicken. Place a slice of cheese on each steak then a slice of the pineapple, fill the centre of the pineapple slice with ketchup. Serve with the sauce on the side.
Fill pot 3/4 way full of water. Crumble raw Ground beef into water. Add Adobo, sazon and bouillon cubes. Add oil to a small pot, cook sofrito about 3-4 minutes on med high heat. Add to water. Grate Plantains on a cheese grater ( finest part of the grater) Add the plantains to the rest of the ingredients. Add as much tomato sauce as you like.its up to you. I add the whole can. Bring it all to a boil, then simmer on med low heat 1-1 1/2 hours. Season with more adobo ( or salt) to your taste, if needed. Serve with rice! SOFRITO. 1 white onion. 1 green bell pepper. 1 bunch of cilantro. 3 cloves of garlic. 2 tbs. of oregano. Chop and puree all ingredients. Freeze the rest to use in other recipes (it's the best magic seasoning!).
Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for four minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9" layer pans. Bake at 350 for 35 minutes. Remove and cool. Frosting: Melt 2 tablespoons butter in skillet. Add coconut while stirring constantly over low heat until golden brown. Divide coconut into two parts - 1/4 cup and 1 3/4 cups. Spread coconut on paper towels to cool. Cream 2 tablespoons butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups coconut. Spread on top of cake layers. Stack layers and sprinkle with remaining (1/4 cup) coconut.
Heat oven to 350°F. Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool. Lower heat in oven to 300°F. Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy. Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Garnish with raspberries around cheesecake.
In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown). Stir butter and milk into mixture and transfer to a fondue pot. Serve warm with accompanying vegetables.
whisk together the first 5 elements. pour in olive oil and whisk. Then add the oregano and sumac and mix well.
Preheat oven to 180 degrees celcius. Sift flour, salt, sugar, baking powder into bowl. Add banana, milk, butter, egg, vanilla extract. Whisk until well combined. Pour into 2.5 litre baking dish. To make the topping, place brown sugar, suryp, water in small pot. Bring to the boil. Pour mixture careflly over the pudding. Bake 35 minutes. Serve with vanilla ice cream.
Preheat oven to 425 degrees. Cut asparagus into 1 1/2 inch pieces discarding the tough ends. Cut mushrooms in half or quarters. Cut bell pepper into 1 inch squares or strips. Combine vegetables in a bowl. Add olive oil and toss lightly. Add garlic, salt and pepper. Gently mix well. Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender. Snip basil with kitchen scissors. Prepare pasta according to pakage instructions. In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan. Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly. Mix 1/4 c of parmesan cheese into the pasta. Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.
Caramelize onions (20 minutes). Add Shallots (10 minutes). Let cool. Mix rest of ingredients and refrigerate 24 hours or as long as you can. Add chives, horseradish, bacon or green onion to make your own.
Heat oil in large soup pot. Add onions and saute a few minutes. Add garlic and saute one minute (until fragrant). Add tomato juice, diced tomatoes, herbs, salt and pepper. Bring to a simmer. Add rice. When rice is almost cooked add fresh basil and finish cooking until rice is to your liking. Serve with salted tops soda crackers.
*The number of apples depends on the size of the pie. Preheat oven to 375 degrees F. For the Deep Dish Pie Crust: Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using. Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan. For the filling: Combine apples, flour, sugar, and cinnamon and mix lightly with spatula. For the streusel: In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples. Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust. Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off. Add 4 tablespoons of butter pats on top of pie. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie. Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar. Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes. Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown. Let cool for at least 1 hour. Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top. Serving suggestions: Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate. Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top. For Caramel pecan topping: Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working inches.
Measure out the Crispix cereal in a very large bowl (one in which you can toss the cereal to evenly coat with the chocolate/peanut butter mixture). Melt the chocolate chips in either a double boiler or the microwave. Add the peanut butter; stir well. Pour the chocolate/peanut butter mixture over the Crispix cereal. Toss the cereal with the chocolate/peanut butter mixture until the cereal is evenly coated. Using a gallon size freezer bag, put about 1/3 of the box of confectioners sugar in the bottom. Add half the cereal mixture and toss in the bag until evenly coated with confectioner's sugar. Add the remainder of the cereal and top with another 1/3 of the box of confectioners sugar. Toss until all the cereal is white in color (for the most part); add more confectioners sugar as needed.
Cut cooked sausages into 1/2 inch slices. In skillet combine sausage and beer. Cover and simmer for 10 minutes. Combine brown sugar and cornstarch. Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly. Keep warm and serve warm using toothpicks.
Heat oven to 350*F. Pierce squash in several places with a knife; set on a baking sheet. Bake until tender when pierced with a knife, about 1 hours. Meanwhile, melt butter, splenda, cinnamon, allspice, and nutmeg in small saucepan over med heat. Cut squash in half lengthwise. Discard seeds, loosen strands with fork and remove from the shell. Transfer to a large bowl, toss with spiced butter, then add salt and pepper to taste. Serve hot.
Pour all ingredients over ice in a hurricane glass. Garnish with fresh pineapple wedge and or serve with a cocktail umbrella to spear maraschino cherry.
Measure ingredients into your ABM in the order your manufacturere recommends. Set on light or medium setting to your preference. You can also make just dough with your ABM and bake in your oven or freeze the dough after the first rise in any shape you like. Bake in a conventional oven at 350 degrees for 25-35 minutes.
Preheat oven to 350 degrees. Position rack in the middle of the oven. Line 2 large cookie sheets with parchment paper. In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup. Add the dry ingredients in two two batches, beating until the dough is well mixed. With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour. On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar. Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get. Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time. Cool the cookies on the sheet, set on racks. Store in airtight containers. The size of your cookie cutter will determine how many cookies you end up with.
Slice the pound cake into 1/2 in thick slices. Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish. Combine the fruit with the 2 tablespoons of the flour and sugar. Put the fruit mixture on top of the cake. To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter. Sprinkle on top of the fruit. Drizzle with the cream. Bake for 45-50 minutes, until the top is crisp.
In a large nonstick skillet, saute the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes. Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes. Drain off any excess fat. Add the oregano, thyme, cumin, and pepper. Sprinkle the flour over the beef mixture and stir. Add the beef broth, wine, and tomato paste. Stir until well combined. Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray. Transfer the meat mixture to the prepared casserole. Set aside while you prepare the topping. Place the potatoes in a pot of boiling water to cover. Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain. Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeno chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese. Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months. When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.
Preheat flat grill or a nonstick skillet over medium-high heat. Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and. chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout. Serve with toast or tortillas.
Preheat oven to 375. Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes. Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric. Stir to combine and cook, about 2 minutes. Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes). Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro.
Combine avocados, jalapeno pepper, garlic, lime juice, sherry, and chicken broth in a blender and puree. Stir in cream and sprinkle with salt and pepper. Chill until ready to serve. Garnish with fresh parsley.
Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level. Drain using a colander over a bowl or pot, retaining liquids. Trim meat from bones and discard bones after removing marrow (added to meat). Discard gristle, carrots and celery. Return remainder (meat) to pot or bowl with broth and refrigerate overnight. Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim. Season to taste.
If using sour milk, prepare and set aside. In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients. Form a well in the center. In another bowl (or large measuring cup) whisk together the egg and milk. Pour milk mixture into the dry ingredients and fold until JUST combined. Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough. Cut dough in half. Form into 2 round loaves. Cut a cross into the top of each loaf. Dust with flour and sprinkle with additional oats. Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.
Put the lamb, mint, coriander, garlic, oregano, salt, pepper, and olive oil into a big zip-lock bag. Add water to the bag until the lamb steaks are completely covered. Marinate 4-8 hours in the refrigerator. Bring to room temperature. Grill! Eat! Probably good with cucumber sauce -- .
Heat oven to 400f degrees. Mix all ingredients except pastry. Cut pastry into circles with 2 1/2 to 3 inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on centre of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal. Place in ungreased jelly roll pan, 15 1/2x10 1/2 inch. Bake 18 to 22 minutes or until golden brown. Serve warm. These puffs can be refrigerated for up 24 hours and reheated in a 400f degree oven for 6 to 8 minutes or until heated through.
In a Dutch oven or other large pot, heat oil over medium-high heat. Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes). Add beef and salt. Simmer, covered, for 15 minutes. Add bouillon and simmer until meat is done (5 minutes). Add potatoes and simmer until potatoes are tender. Serve hot.
Heat the oil and saute the whole onion and smashed garlic for several minutes. Add the sliced chorizo to the pan and cook for five minutes. Remove the garlic and then add the remaining ingredients except for the beans and peas to the pan. Cook covered until the potatoes are tender. Drain the canned beans and peas and rinse. Remove the whole onion, then add the beans and peas to the pan and toss gently. Cook for several minutes more or until the beans and peas are hot.
Cut cheeses into 1/2" cubes. Combine all salad ingredients. Whisk together all dressing ingredients. Combine salad & dressing well.
Drain maraschino cherries, reserving 1 tsp juice. Combine flour, cocoa, salt, and baking powder in large bowl, mix well. Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended. Add egg and vanilla, mix well. Add flour mixture, mix well. Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted. Stir in reserved maraschino cherry juice. Let chocolate cool slightly. Shape dough into 1 inch balls and place on ungreased baking pan. Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint. Top with a cherry. Bake in 350 degree oven for 10-12 minutes. Remove and cool completely. Store in airtight container.
Preheat oven to 400. Lightly coat a baking sheet with cooking spray. In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbrs, red onion, cilantro, ilime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. Form into 6 patties, then arrange on the prepared baking dish. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through (about 10 additional minutes).
Preheat oven to 375°. In a bowl, stir the chutney, juice, mustard, and vinegar together. Place the bacon in a single layer on a baking sheet. Bake the bacon 10-12 minutes or until it begins to look opaque and the fat begins to render; pour off any accumulated drippings. Turn over the bacon and brush about one half of the glaze on each slice. Return bacon to oven and cook 3-4 minutes. Remove bacon from oven, turn it over again, and brush it with the remaining glaze. Return bacon to oven for 3-5 minutes, until well browned and firm (with the glaze coating, the bacon gets chewy and crunchy but stays short of crisp). If you want to drain the bacon, do it on a rack instead of paper towels to avoid wiping off the glaze. Serve warm.
Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture. Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream. Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs. Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.
Dissolve jello in boiling water. Grind cranberries, apples, oranges in food processor. Add chopped nuts, pineapple with juice and sugar. Mix in dissolved jello,. Stir well and place in the refrigerator to chill or place into containers to go into the freezer.
Rub salt and pepper over pork. Place in a resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard juice. Place pork on a rack in a roasting pan. Compine the pie filling, raisins, pecans and cinnimon; spoon over pork. Bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160. Let stand 5 minutes before serving.
Preheat oven to 350 degrees. In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined. In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth. Stir in pecans. Add wet ingredients to dry and stir until combined. Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean. Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling. When cool slice width wise into 1/2 inch strips and then in half length wise. Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes Remove from oven and let cool slightly. Dust with powdered sugar. Allow the cookies to cool completely and enjoy!
Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla. Stir together dry ingredients and add to oil mixture, stirring just until combined. Add cherries, scoop batter into muffin cups. Bake in a 375° for 15-20 minutes or until tops are browned. Allow to cool in pans for 5 minutes before removing to cooling racks. 15 muffins.
Place the baby bok choy cut side down in a ceramic oven safe skillet (if no non stick ceramic, just put oil in your skillet first -- it must be oven safe) over a medium high heat. Sprinkle spices on top. Then top with tomatoes then cheese. Turn on broiler. Cook for a few minutes. Move pan to broiler and leave until the cheese is well melted and just started to brown. If this is your meal, eat 1 bok choy worth. If it is a side, serve 1 cut half per person.
Boil 4 cups of water. Add rice to it. Add salt to taste. Stir and allow to cook. Drain. Add cold water and drain once more. Now heat oil in a wok. Add garlic paste, chopped garlic and red chillies. Fry for 3-4 minutes. Add spring onions, carrot, capsicum and salt. Mix well. Add rice, soya sauce and garlic chili sauce. Mix well. Serve hot.
Mix water and gelatin in blender. Add cottage cheese, milk, sweetener and lemon juice. Blend til smooth. Add crushed pineapple. Blend. Pour into 8 inch pan. TOPPING: Mix all ingredients in blender. Sprinkle over filling and refrigerate 24 hours.