HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine garlic, honey, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag. The next day, cover oven rack beneath with foil for easy clean-up. Preheat oven to 180 degrees F. Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks. In my oven, the process took about 6-1/2 hours. Check meat after 5 hours; it could take as long as 7 hours. Blot any grease spots that may come up.
In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use. In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl. Line two rimmed baking sheets with parchment, flour liberally. Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells. Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment. In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly. In another shallow dish stir together Dry Ingredients. In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340&deg;F. Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides. Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds. Before frying make sure to have kitchen scissors and tongs on hand. Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through. Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice.
Preheat oven to 350°F. In a blender, blend prunes and orange juice until almost smooth, turning on and off and scraping sides as needed. Stir in nuts. Cook over medium heat, stirring until mixture boils and becomes very thick (5-8 minutes); set aside. In large bowl, cream butter, sugar, honey, and orange zest. Beat in eggs. Mix in flour, oats, wheat germ, cinnamon, baking soda, and salt, blending for 2 minutes. Evenly spread half of the flour mixture on bottom of greased 9x13-inch baking pan. Cover evenly with prune mixture to within 1/2-inch from edges. Crumble the remaining flour mixture over top to cover prune mixture. Pat down gently. Bake until browned and springy to the touch (30-35 minutes). Cool on wire rack; cut into 1x2-inch bars.
Cream together the shortening & sugars. Beat in eggs & vanilla until creamy. Stir in pineapple. Combine the flour, salt & soda & add to creamed mixture. Stir in chips & nuts. Bake on sprayed sheets at 400 for about 10 minutes.
Drain pineapples and oranges. Mix all ingredients except bananas. Refrigerate overnight or several hours. Add bananas just before serving.
Cook rice according to package directions, adding bouillon cube to cooking water. When the rice is nearly done, saute onion in butter. Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease if needed. Layer half the meat mixture in the bottom of a 2-quart casserole. Spread cooked rice over meat. Spoon tomatoes over rice. Spoon beans with liquid over tomatoes. Put remaining meat mixture over beans. Combine paprika and cheese and sprinkle over the top. Bake uncovered at 350F for 30 minutes. I enjoyed this with sour cream.
Sift all dry ingredients into a large bowl, stir together. Make a well and add all the liquid ingredients. Add raisins, nuts, and apples. Spray a round tube pan with oil and bake at 350 degree oven for 45-60 minutes until a toothpick or knife comes clean.
Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork. Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside. Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot. Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).
Preheat oven to 350°F Beat eggs till fluffy in a large bowl. Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix! Add all dry ingredients, one at a time, blending together. Pour batter into a greased, large bundt pan and bake for 1 hour. Check with a toothpick/fork to make sure it's done and enjoy!
Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in milk to make a stiff dough and roll out 1/4-inch thick. Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC).
Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, goat cheese, butter, cheese, and salt in small bowl until thoroughly combined. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 10 to 12 minutes. Cut each half into 2-inch slices; serve immediately.
Mix all together leaving meatballs frozen. cook slowly over low heat til meatballs thaw, and heat through. Serve Hot.
Cover meat with salt pork. Rub with flour, salt and pepper. Melt bacon fat in large pot; brown meat. Remove meat and brown 2 tablespoons flour in pot. Set meat in pot; add water and seasonings. Cover and simmer until nearly tender. Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes. Serve the roast on a platter surrounded with vegetables. Thicken the gravy and serve.
Preheat oven to 350 degrees F. Saute the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan. Saute the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley(R) Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage. Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding 1/4 cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes. Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.
Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft. Drain the tomatoes and finely chop. Preheat the oven to 350°F. Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl. Add the tomatoes to the meat mixture. Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray. Spread 1/3 cup ketchup over meatloaf. Bake at 350°F degrees for 1 hour. Let stand 10 minutes before slicing 12 slices. Serves 6.
Pour first 7 ingredients (water - nutmeg) in blender until smooth. Add eggs (see note in description). With machine running, slowly add hot milk through the hole in top of the blender cover, blending until foamy. Serve immediately with extra hot milk or whipped cream.
Place turkey thighs in crock pot. Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste. Cover and cook on low for 10-12 hours. Remove turkey from crock pot, shred meat and discard the bones. Return the meat to the pot and stir to mix sauce and meat thoroughly. Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.
Preheat oven to 350°F. Chop cauliflower and steam it until very tender. Add cream cheese & butter. Remove from heat, mash well & season to taste. Line a baking dish with 1/2 of the mashed cauliflower as you would with mashed potatoes. Add beef and about 3/4 cheese and mix well. Cover the top with the rest of the mashed cauliflower. Top with remaining cheese. Bake for about 30 minutes or until the top gets bubbly and begins to brown.
Drain gooseberries, reserving the syrup. In a small saucepan combine gooseberry syrup, sugar, cornstarch, cinnamon, cloves (if using) & salt, cooking & stirring constantly, 4 to 5 minutes, until chickened & glossy. Stir in gooseberries & heat through, 1 to 2 minutes, then serve warm with meat or poultry, as a spread (great on bagels & whole wheat toast), or . . . !
Combine all ingredients in 6 quart crock pot and stir. Simmer all day on low. All ingredients can be adjusted to taste as you cook and as room allows in pot.
Melt butter in a large saucepan over medium heat. Add onion, saute until translucent. Add garlic and ginger, saute a 1-2 minutes. Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant. Add water, scraping to loosen browned bits from the bottom. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes). Remove from heat and stir in Parsley & Red Wine Vinegar. Serve over rice or with Naan.
In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl. Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour. Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally. Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides. Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use. On a lightly floured surface, roll one dough portion at a time into an 8-inch circle. Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center. Cut each into 8 wedges and roll up wedges, starting at wide end. Place, point side down, on a lightly greased baking sheets. May be frozen at this point for up to one week. Bake at 350F for 15-20 minutes or until golden brown.
Preheat Oven to 350. Combine, with your hands, the first ten ingredients. Mix well. It should be a sloppy consistency but not runny. Let it sit for half and hour to let the flavors meld. While your meatloaf mixture rests, roast your poblanos. Let cool and skin the peppers. Pull to the tops off the peppers and try to leave the peppers whole. In another bowl, combine all the 1/2 cup chili sauce, balsamic vinegar and brown sugar for the sauce. Mix well. Cut out a piece of plastic wrap double the size of your loaf pan. Line the bacon vertically on the plastic wrap. Take your meatloaf mixture and spread it over the bacon. Try to leave about a 1/2 inch on the top and bottom. Take your whole peppers and stuff one with two eggs and the other with one egg. Insert the pepper with two eggs into the pepper with one egg so that it's like a big long stuffed pepper. Put the peppers on top of the meatloaf mixture, there should be meat on either ends of the pepper. Grabbing the plastic wrap closest to you, slowly start to roll the loaf away from you, applying a little pressure to make sure the loaf is solid. Eventually you will have a loaf that is completely wrapped in bacon, wrapped in the plastic wrap. With the overhang on either side, spin the loaf gently so that you have a perfect seal. This will help shape the loaf. (There are two schools of thought here, some people cook it in the saran wrap, some don't. I don't, I think the plastic will melt.). Carefully place your loaf into your loaf pan. Unravel the plastic wrap on one end and gingerly pull it from the other. The plastic wrap should slide off with ease. Pour your sauce on the loaf and bake, uncovered, for about 1 hour 15 minutes to 1 hour 30 minutes.
Fry bacon slices until crisp. Drain. Reserve drippings. Crumble bacon and set aside. To dripping in frying pan, add chopped onion. Cook until tender. Add ground beef. Cook and stir until done. Stir in canned tomatoes, cut up, and their juice, green pepper, ketchup, salt, and pepper. Stir in noodles. Bring to a boil. Reduce heat to simmer, and cook for 30 minutes or until noodles are tender, stirring frequently. Stir in bacon.
***Water Ices*** (serves 4). Melt sugar in hot water, add lemon juice and rind. Let mixture stand for 5 minutes. Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency. If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions. ****Roman Style**** (serves 6). Combine sugar and water in saucepan, heat until sugar melts. Add lemon juice. Strain mixture through a very fine sieve. Freeze until mushy, stirring frequently. Beat egg white until stiff. Remove ice mixture from freezer when mushy. Add stiffly beaten egg white and 1/4 cup sugar and mix well. Add rum and mix. Return to freezer and continue to freeze to ices consistency (not solid), stirring often. If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions. Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
In saucepan, bring stevia and water to a boil. Cook just until stevia dissolves. Remove from heat and cool. Stir in lemon juice. Store in refrigerator in covered container until ready to use. To make lemonade by the pitcher: Combine full recipe with 5 cups of cold water. Add ice and stir. Garnish with lemon slices and fresh.
Preheat oven to 400°F. Season the venison with salt and then dredge in the espresso. Heat olive oil in a saute pan over medium heat. Sear the venison on all sides, being careful not to scorch the espresso. Remove from the pan and roast in the oven for 6-7 minutes until rare. Let it rest before slicing. While venison is cooking, clean out saute pan; add the figs and balsamic vinegar. Cook over medium heat until figs are tender. Add veal demi and reduce by 1/4. Stir in butter, lemon juice and season with salt and pepper. For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter. Bring to simmer. When parsnips are tender, drain and reserve the cream mixture. Press parsnips through potato ricer and add diced russet potatoes. Mix in cream mixture a little at a time until smooth and creamy. Keep warm and season with salt and pepper to taste. For the wilted chard: In a large saucepan, heat olive oil over medium heat. Add shallots. Add the chard and toss in the pan. Add salt and pepper to taste. Drain in colander before serving.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition. Pour into 2 greased and floured 9"-inch round baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving from pans to wire racks to cool completely. In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake. Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoon baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.
Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours. Crumble beef over egg mixture, with a wooden spoon, mix beef and egg mixture just until combined. Shape into four to six patties, each about 3/4 inch thick. Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes per side. Remove burgers to a plate topped with towelling and pat off any visible fat.
Peel & core the apple, Cut into 12 sections. Mix brown sugar, cinnamon & vanilla in large bowl with wire whisk. Peel bacon apart into individual pieces,. Take 12 pieces of bacon and drop them into bowl. Mix everything with your hands until all the bacon is evenly coated with the sugar mixture and there is no loose sugar in the bottom of the bowl. Take 1 slice of apple and 1 piece of bacon. Wrap bacon around apple, secure loose end with toothpick. Repeat until you have them all wrapped. I like to cook them on the grill - indirect over low to medium heat until the bacon is cooked. I check them about every 30 minutes, and might turn them over once. You could accomplish the same thing in an oven - about 300 degrees, checking every 30 minutes or so until bacon is done. Usually somewhere between 50 & 70 minutes. Watch the hot sugar, it'll burn you. Once the bacon is done, remove & cool on rack. They're great all by themselves, or cut up with a scoop of vanilla ice cream. I've also done them with orange zest in the sugar in place of the vanilla.
Peel all the bananas - keep all the banana - even if "ugly" and dark. I normally use 3 med to large bananas for each bag as that suits my recipe. place in ziplock bags, press the air out to lay flat {or use FoodSaver if you have one - I do now ! :) }. seal and freeze for up to 8 mos. (I have kept them up to 1 yr, but some people get nervous for some reason?). I leave them whole and smash up when I thaw them to use in recipes. Banana Breads, pancakes, cakes, drinks etc etc. My sister smashes hers to the smoothness she likes and puts them in 1 cup measurements in muffin pans or plastic measuring cups and after they are frozen enough to hold shape removes them to place in ziplock bags or FoodSaver - other freezer containers could be used. We used to smash them smooth and freeze in the ice cube trays for our babies as it was a good serving size, then move the cubes to containers with pop off lids to pull out just what we needed that day. ( A medium sized flat Tupperware with 2cubes of banana - alongside the cubes of pureed chicken - green beans *cooked then frozen* in the diaper bag made our babysitter really happy when we took the kiddos over!).
Preheat oven to 350 degrees Fahrenheit. Grease 2 baking sheets with butter (or spray). Put the confectioners' sugar into a medium bowl and set aside. In another medium bowl, stir together the flour, cocoa, baking powder, and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and vanilla extract for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl! Add one egg to the bowl and beat until blended. Then, add the second egg. Add the flour mixture. Mix on low speed until blended. Using a tablespoon, scoop up a rounded spoonful of dough. Roll the dough into a ball using your hands. Roll the ball in the confectioners' sugar until covered. Place the balls on the prepared baking sheet. Space each ball of dough about 2 inches apart. Bake cookies for 10 to 12 minutes, until crackled and puffed. Enjoy! (:
Preheat oven to 350 degrees. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy. Taste for seasonings, adding more salt or cayenne pepper if needed. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Toast pecans in a 350F oven for 8 minutes, let cool. Melt butter, add sugar & cayenne, mix well. Bring to a medium boil. Remove from heat, pour over pecans & mix well. Pour on a parchment lined cookie sheet, spread out & let cool. Store in an airtight container.
Mix together and pour into an ungreased 9 x 13 baking pan. Bake at 350 degrees for 30 minutes or until golden brown. Can be assembled ahead (overnight) and baked later. I usually alter the fruit ingredients - depends on what I have on hand. Also, you may need to add more or less apple juice (start with 4 Cups and adjust from there) - don't want it too runny nor too thick.
Bring the water to a boil in a saucepan and reduce the heat to medium. Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender. Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth. The butter can be used immediately or stored in the fridge for about a week.
Melt butter or margarine in a small frying pan over medium/medium low heat. Add the oatmeal and stir so that it is evenly coated. Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes. Add the brown sugar, again stirring well to coat the oatmeal. Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown. Serve on top of yogurt, or with a small amount of milk or cream.