HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, paprika, salt and pepper and sprinkle over beef stew meat in a slow cooker, stirring to coat. Stir in teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf. Cook on low 6 hours, stirring occasionally.
Coat the beef cubes in the seasoned flour. Heat the oil in a large casserole dish. The dish must be flame proof. Add the bacon pieces and fry until they are crisp. Transfer them to kitchen towels to drain. Add the onion, garlic and celery to the casserole and fry until the onion is soft. Add the beef cubes and fry until evenly browned. Stir in the marjoram and bacon, and pour over the wine and stock. Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes. Moisten the meat with a little more stock if it becomes too dry. The stew is done when the beef is tender and the sauce very thick and dark. Serve at once.
In a large cast iron skillet, toast the tomatoes, tomatillos, onion and garlic until they are slightly blackened. Remove them from the pan and allow them to cool before peeling, coarsely chopping and adding to the blender. In the skillet, toast the sesame seeds, pumpkin seeds and chiles until the sesame seeds are golden. Add the seeds and chiles to the blender. Add the canela, cloves and allspice berries to the skillet and toast until aromatic. Add the spices to the blender and puree all of the ingredients together completely. Press the mixture through a sieve. In a large enameled Dutch oven, heat the vegetable oil over medium high heat. Add the pureed mixture and fry for about 5 minutes. Add the chicken broth and stir to combine. Add the chocolate and the masa harina mixture and stir again. Bring the mixture to a boil, add the chicken pieces, then reduce the heat and simmer about 20 minutes. Garnish with the cilantro.
In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts, about 2 minutes. Add the ginger and Sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat; set aside. In a large bowl, add all of the meatball ingredients. Using your hands, mix well. Form the mixture into small meatballs. In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process. Once all the meatballs are browned, wipe out the excess oil from the frying pan with a paper towel (do not rinse or wash) and place the meatballs back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking. Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking. Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss.
Cream the cream cheese well. Beat 4 egg whites until stiff, adding 1 cup sugar slowly. Combine and add 1 tsp vanilla. Pour into well greased springform pan with graham cracker crumbs scattered in the bottom. Bake at 350 degrees for 25 (I mean it, 25) minutes. Cool before removing.
Preheat oven to 350*. Combine flour, powder, salt and soda and set aside. Cream shortening and peanut butter; add sugar gradually, continuing to cream until light and fluffy. Add eggs and beat until well combined. Stir in dry ingredients alternately with mashed bananas. Mix well, but do not beat. Spoon batter into a well greased 8 x 4 loaf pan. Bake for 1 hour or until thin knife inserted into center comes out clean.
Beat eggs until foamy. Stir in remaining ingredients. Pour into an oiled 9" square or round pan. Cover& refrigerate overnight. Preheat oven to 325; remove cover and bake 50 min or until knife inserted near the center comes out clean.
In a large saucepan place the turnip, carrots, onion and potatoes. Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well. Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired). Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!). Season with lots coarse black pepper then mix in Parmesan cheese (if using). Season with seasoned salt or white salt to taste.
Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.). In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
Heat the oven to gas mark 7/220°C/425°F. Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil. Roast for about 15-20 minutes until brown. In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes). Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft. Remove the bay leaves and blend until smooth. Stir in the roasted root vegetables and season with the salt and pepper. Serve and enjoy.
Place rice crispies in large ziploc bag, crush. In another dish, melt the butter in the microwave and then dip chicken in Butter. Put each piece of chicken in ziploc bag, with rice crispies and shake until coated. Place chicken on baking sheet. Bake in preheated 350 degree oven for one hour.
First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour. Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack. While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust. On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust. Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate. Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake. 16 servings. Begin early in day or day ahead to make this recipe. The Good Housekeeping Desserts.
Cook the pasta to al dente in salted boiling water. Drain, rinse and cool. Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl. In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes. Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted. Cool. Pour the cooled dressing over the salad and toss well to combine. Taste for seasoning, chill or serve at room temperature. Garnish with sliced green onions if desired. Packs well.
Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn). Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours. Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes). Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling. Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.
In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
Combine all ingredients in a large ziploc plastic bag. Shake to mix. Add desired meat to bag and marinate in the regrigerator perferably overnight, but at least 1 hour. Makes enough for 2-3 pounds.
To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes. Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours. Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 1/2 hours. Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired). Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees). Cut into slices 1/2 to 1 inch thick; serve warm.
Preheat oven to 375 degrees. Toss all the ingredients together. Transfer macadamia nuts to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Allow to cool. Store in an airtight container.
In a large bowl, whisk to combine flour, baking powder and salt. In the bowl of a stand mixer, use a paddle attachment to beat butter and sugar on medium speed until pale and fluffy, about 2-3 minutes. Add eggs, one at a time, and beat to combine. Reduce speed to low and gradually beat in flour. Divide dough in half and shape each half into a flat disk. Working one at a time, place the dough on a silpat or piece of parchment paper cut to 12x17 inches. Cover with a large piece of plastic wrap and roll dough out to 1/4-inch thick. Place rolled dough, covered with plastic on a baking sheet. Repeat process with 2nd disk and place rolled dough on top of 1st piece. Refrigerate until dough is firm, about 1 hour. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove plastic from dough and use a 4-inch cat emoji cutter to cut out shapes. Place cookies 1 1/2-2 inches apart on prepared baking sheets. Roll out scraps and repeat process. Chill for about 15 minutes if dough is too soft. Bake cookies rotating baking sheets halfway through until edges start to turn golden, about 12-14 minutes. Transfer cookies to a wire rack to cool completely before decorating. To make the icing: Place sugar, meringue powder and 1/2 cup water in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with whisk attachment, whisk to combine until smooth and thick, adding additional water to achieve a thick but pourable consistency. Separate icing into four bowls and use coloring gels to dye icing red, yellow, black, and light blue. Fill a small squeeze bottle with yellow royal icing and trim the tip to make it easier to squeeze the icing out. Alternatively use a pastry bag fitted with a small tip. Fill a pastry bag fitted with a small tip or squeeze bottle with black royal icing. Fill a pastry bag fitted with a small tip or small squeeze bottle with light blue royal icing. To decorate cookies, start with the yellow royal icing and draw an outline around the edge of the cookie. Fill the center with yellow icing by squeezing in a zig zag and then use a toothpick to make smooth. Place heart eyes on some of the cookies. Let icing dry completely before decorating the face. Once the yellow icing is dry, use the black icing to make eyes, whiskers and a mouth. Let dry completely. Use the light blue royal icing to draw tears of laughter on some of the cat emojis.
Duxelles: Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; saute 3 minutes or until tender. Stir in mushrooms; saute 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely. (can be made in advance and freeze in 4 - 1 cup freezer bags). This recipe will use only 1 cup of the mushroom mixture. If used frozen, retain some of the mushroom liquid and add it to the milk mixture (optional). Potato Gratin: Preheat oven to 375°. Combine first 6 ingredients in a large stockpot over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid. Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/2 the cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/2 cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.
Mix all ingredients in a bowl. Let dip sit in the fridge for at least an hour for the flavors to meld before serving.
Put the oil in a wide saute pan or large frying pan and set over medium high heat. When hot, put in cinnamon stick and the onion. Saute for about 3 minutes, or until the onion has lost much of its water. Add the sweet potatoes and stir. Continue to saute another 6 to 7 minutes or until the onion begins to turn light brown and the sweet potatoes have picked up a little color. Add 3/4 cup of water the salt, ginger, raisins cayenne, and sugar. Bring to a boil. Turn the heat down to low,cover, and cook gently for 7 to 9 minutes or until sweet potatoes are tender. There should be almost no liquid left in the pan, except for a little oil (if there is, uncover and boil the liquid off). Serve hot.
Pour the coffee and Cherry brandy into a specialty coffee cup, and add the sugar to sweeten. Top with whipped cream and an optional cherry.
Bring peach nectar to a boil (I used the microwave for 1 1/2 minutes). Pour in jello powder and stir until dissolved, add the creme de peche. Divide among 12 2 oz portion cups or shot glasses and place in fridge till set. If you want to make them peaches and cream shots add a little whipped cream on top when serving.
Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil. Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper. Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat. Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown. Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili. Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed. Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper. Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables. Spoon over any remaining glaze and serve immediately.
In large heavy saucepan heat butter over low heat until melted. Add remaining ingredients and bring to boil over medium high heat. Turn heat to low and simmer for 20 minutes, stirring often. Remove from heat and let cool to room temperature.
Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more. Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal. Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using. Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork. Preheat the oven to 375°F. Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl. Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top. Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well. Put the pastry in the oven and bake for fifteen minutes. When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top. Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.) At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that. The apfelwahe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.
Season the inside and outside of the fish by rubbing in the garlic,and sprinkling on salt and pepper. Place some herbs and garlic inside of fish. Brush the surface of the hot grill with olive oil. Place onions, some herbs and lemon slices on grill. Place fish on top of lemons and onions. Close grill top. Cook for about 10 minutes then carefully remove fish to platter then flip onions and lemons place other side of fish on lemons and onions and cook for 10 more minutes to desired doneness.
Mix the ground turkey, black pepper, and seasoning salt in a medium sized bowl. On a flat baking pan (like a cookie sheet with sides) spread the seasoned meat to cover the entire pan. Use a spatula, rolling pin, or similar item, to flatten/spread the meat evenly helps. Make a "break line" in the portion size you would like by pressing into the meat using a knife or pizza cutter. (I use 3 x 3 lines to make 16 one ounce portions). Place the pan with the meat in the freezer until fully frozen. Once frozen break apart and separate the pieces of meat. If not cooking all of the meat, the extra can be wrapped and stored in freezer paper to ensure easy separation. Cook the diced onion in a preheated skillet until it gets some color. (optional). Add black pepper and seasoning salt to taste while browning the onions. Add enough water to slightly cover the onions; bring to a simmer over medium heat. Once the onions and water start to simmer, place the pieces of frozen seasoned turkey on top of the onions and water, adding more water as needed to prevent sticking or burning. Simmer until bottom of meat is browned; flip to cook the other side. Check your meat to make sure it is fully cooked. When fully cooked, serve topped with the onions they were cooked inches Place the meat on rolls, biscuits, or other small bread (optional).
Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes. Add diced potatoes and cook another ten minutes or until potatoes are tender. Saute onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans. Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.
Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking. I often switch out a cup of the butter for COLD coconut oil. Still works great!
Saute the celery in the butter for 5 minutes. Slowly add the flour, while continuously stirring, until the mixture is lump free and smooth. Continue stirring while you add the milk and cook until the sauce thickens, stirring constantly. Remove from heat and season to taste.
Take your meat to the local butcher and have it cut thin. You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips. Note: meat cut with the grain will be chewy, and against the grain will be tender. Combine everything but the meat in a large bowl and stir well. Marinate meat over night in the refrigerator, then drain. To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours. To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours. Turn at least once during drying. They are ready when the jerky bends without breaking. Let cool, seal tight, and refrigerate for long-term storage.