HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl beat milk with eggs. In another bowl mix flour, salt and pepper. Dip steak in milk and egg mixture. Then dip in flour mixture. Coat steak well with flour mixture. Heat oil in skillet (not too hot). Add steak to skillet and cook til brown. Remove to plate with paper towel. Milk Gravy. Melt butter in saucepan. Add flour and stir well. Add milk and stir until bubbly. Add salt and pepper to taste. Gravy will thicken as it boils. Serve over steak and mashed potatoes.
Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking. In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust. Dice butter into small cubes and arrange atop the filling. Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes. Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!
Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels. Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley. Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes. Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.
Cream butter and sugar together. Blend in eggs and milk. Blend in flour, baking soda, and cream of tartar. 4 cups of flour is the quantity from the original recipe. I find that I need to add a little more flour to get a better consistency for rolling out the dough. Chill for 1 hour. Roll and cut as desired. I like to roll them out a little thin. This makes them crispy like my grandmother used to make. Use a well floured surface and rolling pin to prevent the dough from sticking. Place on a lightly greased or nonstick cookie sheet. Sprinkle with colored sugar sprinkles. Bake 10 to 12 minutes in a preheated 350°F oven.
Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.) Add peanut butter and noodles. Mix thoroughly. Drop into rounded mounds onto waxed paper. Let set for at least 15 minutes. NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop. PREP time includes cooling.
Prepare the bread machine: Combine ingredients as recommended my your machine's manufacturer.Use the dough setting. After the cycle, turn out onto a floured surface and preheat the oven to 350. Stretch dough into a log and with a sharp knife cut into 12 pieces. Use a 9x13x2 greased baking pan. Let it rise for an hour to 90 minutes. Brush with milk and bake at 350 degrees x20 minutes. Cover with aluminum foil after 10 minutes to prevent burning**. Note on directions: **One baker used a glass Pyrex dish, like you would use for lasagna,lined it, ungreased, with waxed paper. Raised and baked it as directed, and it did not require the aluminum to prevent burning. I make these in a lower oven shelf and also haven't needed to cover them up.
Heat the milk until lukewarm. Mix the salt with the flour and make a well in the middle. Mix the yeast with a little lukewarm milk and pour this into the well, together with 2/3 of the rest of the milk. Stir to a thick, smooth batter. Add the rest of the lukewarm milk (keep stirring!). Cover the batter with a dampened cloth and leave in a warm place (for instance on a radiator) for 1 hour. Grease a special poffertjes pan with butter. Fill each of the 'wells' of the pan with some of the batter and fry on both sides until golden brown. Serve the poffertjes hot with butter and caster sugar -- enjoy! I enjoy them with butter, icing sugar and then a little maple syrup, that's how they serve them here in OZ. yummmm.
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
Place olive oil in frying pan and add the minced garlic. When garlic is browned a bit, add olives, capers, tomato and anchovy filets. Stir well and cook for about 6 minutes. Meanwhile cook the pasta until al dente and drain. Place the pasta in a bowl, add half the tomato/anchovy sauce and toss well. Add the remaining sauce on top and sprinkle the parsley, salt and pepper, red pepper flakes. Serve hot. It can also be eaten later, cold. You may want to adjust the salt, pepper, red pepper flakes to your own taste. This is great with salad and garlic bread! Enjoy! The time to prepare and cook is an estimate.
Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks. Bring to a simmer. Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot. Dice the tofu until you like the size of the pieces. Add to the pot. Best enjoyed immediately but keeps well in the fridge.
Preheat broiler. Combine first 6 ingredients and spread 3 tablespoons of the mixture on each muffin half. Top each half with 1 tomato slice and 1 tablespoon cheese. Broil 5 minutes or until the cheese is melted.
In a heavy sauce pan combine flour and sugar. Stir in milk. Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes. Remove from heat, add butter and rum extract. Pour over warm bread pudding, or add to servings separately.
Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly. Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes. Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes. Add half and half and stir continuously for about 2 minutes. Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg. In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine. Lightly stuff shells with spinach mixture. Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce. Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.
Cut onion and spread 1/2 on bottom and then spread 1/2 garlic on bottom. Place pork chops in crock pot on top of onions. Sprinkle Mrs. Dash on chops, salt and pepper. Put another layer of onions and garlic on top of chops,. Add carrots. Pour broth over chops and veggies. Cover and cook for 4-6 hrs on high, depends on how tender you want the chops. About 1-2 hours before they were done, I added the flour and stirred.
Preheat oven to 375 degrees. Thoroughly grease a jelly roll pan approximately 10" by 15". Cut a piece of parchment or waxed paper about 1 inch larger on all sides than the baking pan. Press paper into the baking pan allowing the excess to hang over the edges. Mix potato starch, cake meal, baking powder, and salt in a medium bowl with a fork or whisk. In the small bowl of an electric mixer, beat the egg yolks until light and fluffy. Gradually add the sugar and beat until creamy. Add the vanilla and blend well. In the large bowl of an electric mixer, beat egg whites until stiff but not dry. Gently fold in the yolk mixture. Next sift the dry ingredients into the batter while continuing to run the mixer on fold. Pour batter into prepared pan and spread with a spatula to distribute it evenly. Bake in the center of the oven for 12 minutes. [Do not over cook or burn.] Cake should spring back when touched. Remove from oven and immediately loosen the edges of the cake with a small spatula. Turn cake out onto aluminum foil or clean dish towel that has been generously sprinkled with confectioners' sugar. Remove parchment paper. Sprinkle with confectioners' sugar over cake. Spread preserves evenly over the cake. Roll up gently from the long edge. Dust with confectioners' sugar. Let cool completely. To serve, cut ino slices approximately 1 inch thick, and display neatly on serving platter. Top with whipped cream if desired. The roll can also be filled with whipped cream, ice cream, or a custard filling.
Sprinkle beef with lemon pepper seasoning. In a small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of the beef. In a 10 inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness.
Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked. In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown. Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.
Combine the Nestle sweetened condensed milk, freshly grated coconut(which is mentioned as desiccated coconut is supposed to be freshly grated coconut that you have to use and not desiccated), milk and Nido milk powder into a thick bottmed pan and mix well. Heat this mixture, stirring continuously, to avoid it from sticking to the bottom of the pan. Once heated, cook on slow flame till the mixture starts leaving the sides of the pan. Add 1 teaspoons of powdered green cardamom and mix well. This takes about 10 minutes. Remove from flame. Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate. To the other portion, add a few drops of green food colour and mix well. On mixing, you will get a pale green colour (Remember, its only a few drops of green food colour that you have to add. If you add too much, you'll have a dark green colour, and probably, you could then use this sweet for Halloween!) Spread the pale green colour layer on top of the white layer. Leave it to cool completely. When cooled, cut into squares and serve. Store refrigerated. ENJOY!
turn oven to 180 degrees. grease a 28cm x 18cm tin. cream butter and sugar until light and fluffy. add egg yolks. beat well. sift in both flours. mix it all to a soft dough. press it evenly in tin. spread jam over. Topping:. beat egg whites until stiff. gradually beat in the sugar. beat well. add coconut. stir it in. spread evenly over jam. bake 35-40 minutes. slice when cold.
Cook the noodles as per package direction. Drain and rinse. Set aside. Slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave. Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper. Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water. Mix and let it simmer for about 10 minutes until it gets thick and red. Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done! Top the noodles with the warm sauce. Sprinkle with quick melt cheese!
Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside. In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl. Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes. Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute. Add cubed meat and juices and stir-fry for 2 minutes. Remove and discard the garlic and ginger slices. Serve with fluffy, cooked white rice.
Toss cubed salmon in cumin and chili powder. Set aside. Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!). IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step. Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through. Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point). Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.
Place potatoes in a pot and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium - low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.
Preheat oven to 350 degrees. Remove excess water from spinach and chop. Heat oil in large pan. Add onion and cook until soft, stirring often. Add ground beef and cook until well browned, stirring often. Add mushrooms,cook for approximately 5 minutes, stirring often. Remove from heat, drain all fat from pan. Add spinach, sour cream, oregano, thyme, and half of each cheese. Stirring well after each addition. Add salt and pepper to taste. Pour into casserole dish and sprinkle remaining cheese on top. Bake for 25 minutes.
Cook the bacon in a large skillet until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard the bacon fat in the skillet. Add the onion, red bell pepper, and garlic to the skillet and saute over medium heat until softened, about 5 minutes. Stir in the rice, tomato, chicken broth, salt, cayenne and black pepper. Bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes. Stir in the bacon, parsley, and basil.
Brown ground beef with onions and bellpepper. Drain grease. In a dutch oven prepare both boxes of rice a roni to box directions. When rice mixture comes to a boil, add hamburger with onions and bell pepper to rice, add in cans of corn and cajun seasoning. Bring mixture to a boil and cover. Lower heat and simmer for 20 minutes. Stir often to prevent rice from sticking. When rice is done, add cheese, stir and serve! I always add more hot sauce to my plate of food, but I love the twang of hot sauce.
Preheat oven to 400&deg;F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool. Stir remaining ingredients, except parsley and basil into the bulgur. Sprinkle with the fresh parsley and basil. NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.
Set oven to 375 degrees (set oven rack to second-lowest position). Grease a medium-size casserole dish. Heat oil in a large saucepan or a Dutch oven over medium heat. Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking). Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil. Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven. Bake for about 35-40 minutes or until the rice is desired tenderness. Stir in the green onions and coriander.
Crush crackers and mix with melted butter. Cover the bottom of a 9x11" baking pan with 1/2 the mixture. Place fish over crumbs. Mix soup, wine and hot sauce and pour over fish. Top with remaining cracker mix. Bake at 350 F for 35 minutes.
Slice the sausages into wheels and set aside. In a large pot heat the oil and fry the onions. Add the garlic, sausages, rice, veggies and tomatoes and stir well. Add the water and broth. Trasnsfer to a LARGE oven proof pan with a lid. Bake in a 200oC oven for 35-40 minutes (enough time to bath the kids!). Remove from the oven, stir in the cheese. Serve.
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag. Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes. Preheat oven to 425°F Drizzle butter over chicken. Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes. Serve warm or at room temperature.
With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter. In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked. With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.
Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl. Fold the krab into the cheese mixture. Transfer the mixture into an appropriate baking dish and bake at 350°F for about 40 minutes, or until bubbly. (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles. Arrange the triangles in a single layer on a lightly greased baking sheet (as many as can fit, you will have to do more than one batch/sheet). Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika. Bake each batch of wonton dippers at 350°F for about 6 to 7 minutes, or until crisp and lightly brown (it may take a little longer if baking these with the dip). Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers. A hot chinese mustard may also be used as a dipping sauce.
Adjust oven rack to low position and heat oven to 200 degrees. Heat large roasting pan over two burners set at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper. Place roast in oven and roast until meat registers 130 degrees (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let stand 20 minutes (a bit longer is fine) before serving. Transfer to cutting board and carve in accordance with the instructions below. Tying and Carving the Prime Rib: To carve, remove the twine and set the roast on a cutting board, rib bones perpendicular to the board. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones. Set the roast cut side down; carve the meat across the grain into thick slices. We didn't tie the first few prime ribs that we roasted. We found out pretty quickly, though, that unless the roast was tied, the outer layer of meat pulled away from the rib-eye muscle, causing the roast to look a little unattractive. Separated from the main roast, this outer flap of meat also tended to overcook. To solve this problem easily, tie the roast at both ends running parallel to the bone.
Preheat oven to 350 f. Use http://www.food.com/recipe/brown-jasmine-rice-with-quinoa-520574 for cooking brown rice and quiona together. If you do this, you need 3 cups instead of the individual amounts of brown jasmine rice and quinoa. Use coconut oil to grease a 9" square baking pan. Mix all ingredients in a large bowl, or with a mixer. Mix enough to combine all ingredients. No extended mixing is needed. Mixture will be slightly moist and have a coarse texture. Deposit mixture into greased 9" square baking pan. Use rubber spatula to level the mixture within the baking pan. Bake for 35 minutes. Remove from oven and allow to cool before eating or storing in refrigerator. Suggested serving is to cut into eight bars. Serve either hot or cold. May be microwaved for one minute. Most excellent when glazed with honey at serving time.
Mix dry ingredients incuding the chopped tomatoes. Stir in the beer and mix to a tacky dough. Turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. Bake at 180°C for an hour or until done. Turn out onto a wire rack; remove paper and cool.