HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim off excess fat, season and marinate meat overnight with salt, garlic, vinegar, bay leaf, and pepper. Peel and cut up potatoes, yams, mandioca, and green bananas. In a pot, cook meat with marinade and 3 onions with 1/2 cup cooking oil on low heat until medium done. Add all vegetables to meat and cover with water. Cook on low until vegetables cook. Season with salt, garlic, bay leaf, paprika, and pepper.
Fit your food processor with the steel blade attachment. To bowl add basil, garlic, oil, pine nuts, salt and pepper. Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste. Add a tiny bit of oil if mixture gets too thick. When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese. To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated. Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons. To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks. For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag. Thaw just the right amount of fresh pesto for your meal any time you want it! *NOTE: Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan. Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients. Also, consider the rest of your meal and what fresh flavors might compliment it best. Have fun experimenting with some of the following! Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes; Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them. Nuts: Walnuts, almonds, pecans. Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry. Cheeses: parmigiano-reggiano, asiago, romano.
Trim excess fat from meat, and cut into 8 portions. Pound meat to 1/3" thick. Combine sherry, broth or water, Worcestershire, chives, and mustard. Pour over meat in a shallow dish or zip-top bag. Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally. Drain meat, reserving marinade, and pat meat dry. Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin). Brown meat in olive oil over high heat, 2-4 pieces at a time. Remove to serving platter, cover, and keep warm while cooking remaining meat. Add marinade and mushrooms to skillet, deglaze, and bring to a boil. Pour over meat. Warm brandy in a small saucepan, ignite, and pour over meat. Serve immediately. Excellent served with a small Caesar salad, garlic bread, and baked potato.
Combine jello and hot water; stir until jello is dissolved. Add enough cold water to pineapple juice to equal 1/2 cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside. In another bowl, beat the cream cheese. Add pineapple, beating briefly. Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.
Pour all ingredients into an ice-filled cocktail shaker. Shake and pour into 2 chilled cocktail glasses, and serve.
Preheat oven to 450 degrees. While oven is heating, cook sausage over medium high heat, until lightly browned. Drain and set aside. In a medium sized bowl, mix together biscuit mix and water, until well combined. Then add rest of ingredients, including drained sausage. At this point the mixture will be thick and sticky. Drop by heaping tablespoonfuls on ungreased baking sheet. Bake for 10 minutes or until tops are golden brown, if desired brush with melted butter.
Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate. Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste. Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess. Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary. Do not let the oil get too hot otherwise the nuts will turn bitter. In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through. Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro. Serve with dipping sauce. Enjoy!
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire. Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients. Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce. Refrigerate, (stores for up to 6 months). Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
Dough: In bowl, dissolve yeast and 1 tsp honey in warm water. Let stand until foamy, about 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes until smooth. Form ball. Butter bowl with 1 tsp butter; put dough in bowl. Cover with plastic. Let rise 1 1/2 to 2 hours, until doubled. Brush 13x9x2-inch baking pan with melted butter. Topping: In saucepan, heat sugar, syrup and butter, stirring until smooth. Remove from heat; add honey & nuts. Pour in prepared pan to coat the bottom. Filling: Punch down dough; on floured surface roll dough to 20x12-inch rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 (1-inch) slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. Preheat oven to 350°F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm pull apart into individual buns.
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook about 6 minutes, until translucent. Crumble in the beef and add the paprika, cumin, salt and pepper. Cook until the beef is browned about 10 minutes, stirring frequently. Drain off the excess grease. Stir in the vinegar. Transfer to a bowl and refrigerate for about 1 hour, until chilled. Stir in the olives and hard boiled egg whites. If baking the empanadas, preheat the oven to 425 degrees F. and coat 2 baking sheets with vegetable oil. When working with the empanada disks, always keep all but the disk you're working with covered with a damp towel (not too wet). If the disks are very firm, place them 1 at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are - to make them a little more pliable. To fill: lay an empanada disk on the work surface. Place about 1 1/2 Tablespoons of the meat mixture in the center of the dough disk. Tuck a cube of cheese into the center of the filling. Use your finger to wet the edges of the disk with water and fold over to seal. Gently press the tines of a fork along the edge to crimp. Lay the empanada on a baking sheet and cover with a damp towel. Repeat with the remaining filling and dough disks. Brush the tops of the empanadas with vegetable oil and bake until golden brown, about 15 to 18 minutes. Serve hot! If frying the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360 degrees F, over medium heat. Preheat the oven to 200 degrees F. Line 2 baking sheets with paper towels. Fry the empanadas in the oil until golden brown and crisp - about 4 to 6 minutes, turning once. Remove with tongs, letting the excess oil drip off back into the pan. Transfer to a paper towel lined baking sheet and kepp warm in the oven while you fry the remaining empanadas. Serve hot.
Wipe mushrooms clean with a clean, damp cloth, then cut them in half. Heat a large frying pan over high heat for several minutes, then add the oil & get it really hot. Drop the butter into the hot oil, where it will quickly sizzle & start to turn golden. BEFORE it turns brown, add the mushrooms! QUICKLY cook the mushrooms for NO MORE THAN 4 1/2 to 5 minutes, stirring once or twice, until lightly browned. If the mushrooms are cooked too slowly, they will stew, give off liquid & become a soupy mess. Season with black pepper & salt, then add the coriander & chives. Immediately spoon the mushrooms into a serving bowl & ENJOY!
Preheat oven to 350F (I baked at 325F convection). Generously grease two large (9X5-inch) loaf pans--the long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease generously. (I lined the bottom and sides with a long piece of greased waxed paper, leaving enough extra at the sides to lift the loaf out of the pan.). In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs; mix in salt, baking soda, cinnamon, ginger, cloves, and allspice. Stir the pear slices in, coating them evenly; stir in the flour. Pour batter into prepared loaf pans. Bake for 50-65 minutes (I baked mine right around 60 minutes). Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool. Note: I halved the recipe, making one loaf, and used 1 whole egg and 1 egg white.
Put everything but noodles and cornstarch in slow cooker. Cook on high 2 hours, or on low for 4+ hours. Add 3 Tablespoon corn starch. Cook another 15 min to thicken. Cook noodles al dente. Add noodles to Stew. Cook another 3 minutes.
Place cucumbers and scallions in a large bowl. In a seperate bowl, whisk together red wine vinegar, sugar, salt, pepper, and dill. Pour over the cucumber/scallion mixture. Toss to coat evenly. Chill for about 2 hours. Toss again before serving.
Put the fish into the food processor and mash. Add all the spices. Chop onion and vegetables really small, add and mix well. Add the flour, you might need a little more or less. Fry without oil on a nonstick pan, it takes about 2 minutes on each side per scoop. I usually do burgers but you can do other shapes as well.
Preheat oven to 350. Grease pie plate. Combine first 7 ingredients in medium bowl. Mix with electric mixer on medium speed, 2 minutes. Pour into prepared pie plate. Place peaches over batter. In separate bowl, combine cream cheese, 1/2 cup sugar, and 3 T reserved peach juice. Mix on medium speed, 2 minutes. Pour over peaches. Combine remaining sugar and cinnamon and sprinkle over top of pie. Bake 30-35 minutes.
Place all ingredients (except crust) in a large bowl. Beat with electric mixer at medium speed 3-4 minutes or until smooth. Pour into crust. Chill until ready to serve.
Heat oil in skillet; saute onions till transparent. Stir in remaining ingredients. Cover& cook over medium heat about 15 minutes til thoroughly heated. Simple& delicious. Add a green salad& either a baked chicken breast or lean beef patty.
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
Combine all ingredients into a small mixing bowl and whisk together. Taste and season (with salt and pepper).
Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes. Allow to cool and then grind together in to a fine powder. Store in an airtight container.
In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour. Reserve stock. Remove meat from bones and cut, slice, cube, or shred,however you prefer. In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist). In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes. Remove meat. Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes. Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add rice and mix thoroughly. Cook over low heat for approximately 15 minutes stirring frequently. Remove bay leaf and serve.
In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes. In another sauce pan, make a white roux with the butter and flour. Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer. Combine egg yolk and creme fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce. Finish sauce with sherry, adjust seasonings and garnish with paprika.
Combine all ingredients and whisk together. Serve over lettuce, carrots and scallions.
Separate out 200 ml of the fresh cream and stir in the 1 tsp of the garam masala, and mix the two inches Melt half the butter in the microwave and mix into this. This is the marinade for the chicken that will go into the gravy. Cut the chicken into bite sized pieces and soak them in the marinade. Put this in the fridge and let it sit for half an hour. After half an hour, get the marinaded chicken out and put in an oven that has been preheated to 180 degree celsius, and let the chicken grill with the fan on for 15-18 minutes (if you've got that in your oven, if not, just do it without the fan, but keep checking the chicken to ensure it doesn't lose tenderness). While you wait for the chicken to get marinaded, boil the cashews and chopped up onions in the water till the onions start losing their colour and become soft. Once the onions and cashews are boiled, put them in a food processor and blitz them into a fine paste. Put the oil in a vessel, and when it starts to heat up, put the remaining butter into it. As the butter melts, pour the onion and cashew paste into this and keep stirring for about 5 minutes, till the paste starts to turn brown. In the food processor, blitz the tomatoes into a fine puree such that no solid pieces are left. Add the puree to the onion and cashew paste in the vessel. Add the kasuri methi, red chilli powder (preferably MDH Deggi Mirch), garam masala, salt and sugar to the tomatoes, and cover while cooking the gravy. Reduce the gravy till the tomatoes are fully cooked and the consistency is thick. Allow it to cool after for 5-10 minutes. After the gravy has cooled, add the cream (or milk, if you're being health conscious) and on low heat, keep stirring the cream into the gravy till the consistency looks fine. Pull out the chicken from the oven and put it into the gravy. Ensure all the pieces are covered in gravy, and serve.
Boil the broth. Once it's boiling, add the barley. While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible). While the barley and mushrooms cook, chop the kale. Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later). By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally. Once the barley is almost cooked through, add the kale, and pepper. Wait a few minutes stirring occasionally, and enjoy!
Combine all ingredients together. Before applying the rub, coat your meat with Dijon mustard. Sprinkle the rub all over the meat and BBQ as desired.
Place meat fat side down in shallow pan. Mix other ingredients together and pour over lamb. Cover pan tightly and refrigerate overnight, turning at least once. Turn at least once during marinating. Remove from marinade 1 hour before cooking. Prepare grill with hot coals, or preheat broiler. Put meat in broiling pan or on grill fat side up. Sear meat. Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through. Let stand 10 minutes before slicing and serving.
In a large pot cook pasta according to package directions until almost ready, drain water. Fry hamburger until it is no longer pink. Mix hamburger in to the pasta. Add soup, milk and green pepper until well blended. Cover and simmer until pasta is completed cooking.
Preheat oven to 350 degrees. Coat a 13 X 9 inch baking dish with non stick spray. Put butter in pan and put in oven to melt. Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together. Add milk and stir well. Using oven mitts, remove the baking dish from the oven if butter is melted. Pour batter into dish and even out. Spoon peaches wiwth some juice (if any) evenly over the batter. Bake at 350 for 30 minutes then check for doneness. (Mine baked 40 minutes, sister's baked 30). Cobbler is done when batter rises and browns on top and firm in center. Sprinkle brown sugar over the top. Cover with foil (or other top) immediately so that sugar can warm up and stick to the cobbler.
Frosting: Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake. For cake: Preheat oven to 300 degrees F. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside. Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often. Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting.
Preheat oven to 350 degrees F. Place riblets in large roasting pan. Combine remaining ingredients in saucepan and heat to boiling. Simmer 5 minutes. Pour sauce over riblets. Cook or 1 1/2 hours in 350-degree oven.
Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834. Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter). Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate. Add the ghee or oil to the hot pan. Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat. Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed. Flip the naan when the underside is richly browned. Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned. Remove from the pan and brush with butter if the dough was cooked in oil. Serve warm.
In a large bowl, combine everything for the base. Blend with a mixer to form dough. Press into an ungreased 15x10x1 jelly roll pan. Bake at 350 for 20-25 minutes. Cool slightly, but not completely. Make topping: melt chocolate chips. Stir in the 1/2 cup peanut butter and cornflakes. Spread on top of base. While everything is still warm, cut into bars.
Preheat oven to 350°F. In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside. In a large mixing bowl, combine baking mix, sugar, and chocolate chips. Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick). Cut into 12 wedges and place on an ungreased cookie sheet. Set aside. In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar. Bake 18-20 minutes or until golden brown. Enjoy!
In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed. With a dry paper towel, gently wipe the mushrooms to clean off any debris. Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off. Roll the mushrooms in breadcrumbs until coated thoroughly. Repeat until all mushrooms are coated. Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.