HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the ribeyes on a cutting board. Using the rough side of a meat mallet pound the steaks on both sides covering the entire surface of the meat twice. Put the steaks in a plastic bag, add the worcestershire sauce and garlic salt and set aside to marinate for 15 minutes. You can cut up your veggies and get everything else ready (2 pans one for each egg) ready. Heat a grill on medium high heat. Cook the steaks for 3 minutes on each side. Turn the grill off, place the bagels cut side down on the grate and keep the lid closed until you are ready to assemble the sandwiches. Heat two saute pans on medium heat. Add 1 tbsp butter to each pan, once the butter is almost melted add the peppers and onions equally to both pans. Add in the salt and stir. Saute the peppers and onions for 5 minutes or until soft. Whisk an egg one each into two separate bowls. Whisk in the mayonnaise into each bowl with the egg. Pour the egg mixture into each pan. Once the egg is set, flip over the entire egg to the other side. I use a small saute pan for this. Once the other side is set fold the egg in half like an omelet and then over again so that its folded in quarters. Take one side of each bagel off of the grill onto each plate. Top the bagel with the steak, then the egg, the cheese and lastly the top of the bagel. Cut in half and enjoy!
Position a rack in the center of the oven and heat the oven to 375 degrees F. In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly. To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice. TO FREEZE: Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.
In a large saucepan, heat vegetable oil over medium heat and cook onion, garlic, and pepper until crisp-tender. Add rice; cook and stir for 5-8 minutes until rice becomes opaque. Stir in remaining ingredients and bring to a boil. Cover and decrease heat, and simmer for 20-30 minutes or until rice is tender. Let stand off heat for 5 minutes. Fluff with fork and serve.
Heat olive oil in skillet. Peel and gently press garlic. Add garlic and red pepper. Cut cherry tomatoes in half and tear basil into small pieces. Add cherry tomatoes and basil. Simmer for five minutes. Season with salt. Discard garlic cloves. Cook pasta according to the directions. Drain and toss with sauce. Garnish with freshly grated cheese.
Combine all of the ingredients into your Bread Machine. Follow your bread machine instructions as to the order of the ingredients. I mix all the liquid ingredients together and then mix the dry ingredients. You can also make it with no seasonings or whatever combination you like. Baking -- You may let your bread machine run through it entire cycle to make your Seasoned Bread. Or, if you prefer remove the dough after the mix cycle and allow to rise in a regular bread pan pre-sprayed with a sodium-free spray, covered under a towel. Then bake at 400 for 20-25 minutes or until Golden Brown. Serve with Flieschman's Salt Free Margarine, YUM!
Mix all ingredients, stir well until all is dissolved. Brine the bird for 36 Hours. Add your spices of choice: juniper berries, bay leaves, peppercorns, cloves, or whatever you like best. (Optional). Grill or Bake to perfection, enjoy!
Cream the the butter and sugar in a bowl until light and fluffy. Add the flour, vanilla extract, and almond extract. Mix well. Stir in the almonds. Shape into 1 inches balls and place 2 inches apart onto ungreased baking sheets. Bake at 350*F (180*C) for 13-16 minutes or until the bottoms of the cookies are golden brown and the cookies are set. Cool for 2 inutes in the pan before removing to wire racks to cool completely.
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl. Toss together well. Combine french dressing, pepper, and mayonnaise, mix well. Spoon dressing over salad, toss again. Chill thoroghly. Serve over lettuce.
Saute the sausage in a skillet over medium heat until lightly brown; drain on paper towels, and let cool (of coarse, this may be done a day ahead if desired). Place the sauted sausage, cabbage, cucumber and radishes in a large bowl; toss to combine. In a small bowl, combine the mayo, sour cream, Dijon mustard, horseradish, dill weed, garlic powder, salt (add a small amount of salt, as the feta is salty!) and pepper; stir to blend. Stir in the crumbled feta; mix well. Pour the dressing over the sausage/veggie mixture, and stir slightly until well mixed. Cover, and refrigerate for 30 minutes before serving. When ready to serve, sprinkle with chopped parsley if desired.
Mix flour with cream until smooth. Add finely chopped parsley to mix. Chop cambozola cheese into cubes. Layer potatoes with cheese and flour/cream mixture (3-4 layers). Bake at 375?F oven until thickened, bubbly and lightly browned on top.
Combine Ricotta, honey and spice. Divide between each pastry square. Placing in the centre of each. Top with thin slices of apple and brush with jam. Bake at 190°C for 10-12 minutes until golden.
Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual. Spoon tomatoes into 4 corners of pan; do not cover yeast. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack. Makes one 1 1/2 pound loaf, or 12 servings.
Remove the outside membrane from the kidneys. Rinse and pat dry; set to the side. Melt the butter and oil together in a skillet. Brown the kidneys quickly, and remove to a warm platter. Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently. Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste. Heat through. Serve on toast points.
Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes. Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes. Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through. Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Place all the ingredients into a pitcher and serve! For a stronger taste, let the water sit in your refrigerator for an hour prior to serving.
Toast: Beat together eggs, juice, milk, sugar, vanilla and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hours. Melt butter in 10 X 15 X 2 pan, and arrange bread on top. Bake at 350 for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Orange syrup: Combine syrup ingredients and cook over low heat. Do not boil. Cool for 10 minutes, and serve warm over hot toast.
Mix Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely. Reduce heat; add cream and cook until reduced to a very small amount. Whisk in butter, one piece at a time until completely blended. Strain sauce and keep warm over warm water. Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail. Add head, skin and ribs to fish stock. Cut each fileted side into 8 lengthwise strips. Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer. Gently lower the fish by the tail into the liquid. As the fish cooks, the strips should curl slightly; cook for about two minutes. Gently remove fish from pan and drain on absorbent paper; keep warm. Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes). Remove from pan and drain on absorbent paper. Season the fish to taste with salt and pepper. Arrange each fish attractively on warmed serving plates. Sprinkle with capers and garnish with fried fennel. Pour warm beurre blanc around the outside of the fish.
Preheat oven to 350. Prepare brownie batter according to box directions (but do not cook!). In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot. Put an upside down Reese cup in each on top of the pressed dough. Top by pouring brownie mix evenly over each slot. Bake approximately 18 minutes (will vary by oven). Allow to cool, if you can wait, and enjoy :).
Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.
Soak chickpeas overnight in 6 cups water. Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well. Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth. Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp. Simmer 2 hours or until tender. Add salt, pepper and olive oil. Serve with lemon wedges or you can squeeze juice of lemons into soup before serving.
Line a 13x9 pan with whole graham crackers. Melt butter in saucepan and add sugar. Beat egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, and 1 cup graham cracker crumbs. Pour over crackers in the pan. Cover with another layer of whole graham crackers. PREPARE TOPPING: Beat all topping ingredients together and spread over top layer of crackers. Chill then cut into squares.
Heat oil in a large saucepan and add onion, saute until translucent. Add ginger and chilli and toss briefly. Add pumpkin and stock. Bring to the boil, reduce heat and simmeer for 20 mins. or until pumpkin is tender. Stir in the rest of the ingredients and process until smooth. Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving. ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk. Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
Soften gelatin in 1/4 c cold water. Mix in sauce pan, sugar salt and milk. Cook over low heat stirring constantly until scalded. Remove from heat. Slowly stir half the mixture into 3 egg yolks. Blend into hot mixture in saucepan until it boils. Immediately remove from heat. Stir in softened gelatin. Cool. When mixture is partially set, beat with rotary beater until smooth. Blend in rum flavoring and fold in whipping cream. Fold in egg whites, cream of tartar and sugar. Spoon into cooled pie shell. Sprinkle 1/4 t nutmeg over top. Chill until set, about 2 hours.
Bring sugar and syrup to a boil. Remove from heat. Stir in peanut butter. Add peanuts and Crispix. Mix well, carefully. Pour onto a buttered cookie sheet. Cool. Cut into pieces.
Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.
Heat butter in saucepan over medium-high heat until just beginning to sizzle. Add onion, and saute until softened. Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent. Remove from heat, and gradually stir in chicken stock or water. Season to taste with salt and pepper, return to heat, and bring to a boil. Reduce heat to low, cover, and simmer for about 40 minutes. Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed. Serve hot.
Mix flour and sugar and rub in margarine. Stir in egg and coffee mix well. Shape into balls the size of a cherry and place on a greased baking sheet. Sake in a moderate oven (325 350) (165 175) for 15-20 minutes. When cold sandwich together with butter icing. To make the icing. Cream the fat till pale. Add the icing sugar gradually and cream together. Add the flavouring. sandwich two biscuits together.
Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.
PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray. BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended. DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife. BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Heat oil in a large Dutch oven and add stewing beef. Saute until nicely browned. Remove meat from pan with slotted spoon and put to one side. Add onions and cook until slightly softened and caramelized. Return meat to pan. Sprinkle meat and onions with paprika, salt and pepper. Add broth and bring to a boil. Cover and simmer for 1-1/2 hours or until tender. Mix flour with water to make a smooth paste and add to simmering goulash. Bring back to a boil and cook until the sauce thickens. Add sour cream and heat through. Serve over potato dumplings or egg noodles.
Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times. Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy. Add the beaten egg yolks, mixing well. Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition. When the batter is smooth, add the flavoring and beat well. Pour the finished batter into a well greased 8-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes.
Put oven rack in upper third of oven and preheat oven to 400°F Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl. Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to 4 quart wide baking dish (stuffing will mound above dish). Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more. Cooks' notes:  Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.  Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.
Preheat oven to 400F. Place semi-sweet chocolate chips and butter in a microwave safe bowl. Microwave on medium (50% power) for 1 minute, and stir; microwave at additional 30 second intervals, stirring each time, until chocolate is melted, but do not scorch (cooking time may vary with different ovens, but about 3 minutes total). Allow chocolate to cool about 10 minutes. Stir chocolate together with buttermilk, sugar, egg, and vanilla. Separately, sift together the flour, baking soda, and salt. Add the chocolate mixture to the center of the flour mix, stirring just until combined. Fold in the milk chocolate chips. Place batter into a greased 12-cup muffin tin 2/3 full. Bake 20-23 minutes or until a toothpick can be removed clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.
Shuck the corn. Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels). Scrape the knife down the cob to "milk" it. Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes. Saute until onions are transparent (about 15 minutes). Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well. Reduce heat to medium and cook until the corn is tender (20-30 minutes). If mixture begins to dry out before corn is tender, add a little milk and butter. Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.
Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray. In a medium bowl, sift together the flour, baking soda and baking powder. In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point. Mix together the yogurt and water or orange juice if using the Splenda Blend. Alternately add the yogurt and flour to the butter in thirds, mixing after each addition. Add in the cranberries, folding in to distribute throughout the batter. Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean. Cool cake in pan for 10 minutes until turning onto cake rack or plate.
Cook bacon until crispy, place on paper towel to soak up grease, wait until cool. Chop bacon into approximately 1/3 inch pieces and set aside for later. Clean and cut red potatoes into 1/2 inch to 2/3 inch cubes (leave skin on). Boil potatoes until cubes are easily mashed. (Test a couple cubes with a spoon or finger). Lightly mash in a large bowl (Avoid over mashing! Red potatoes can become gooey) and set aside for later. Preheat oven for 350. In a small mixing bowl put: sour cream, milk, parsley, garlic powder, black pepper, salt, and basil. Stir until smooth/blended well. Fold mixture into mashed potatoes. Spoon potatoes evenly into a glass baking dish. Take the strips of sharp cheddar and make a loose basket weave pattern on top of the potatoes. Sprinkle the chopped bacon on top of the potatoes with cheese. Sprinkle the sliced green onions on top. Bake for 15 minutes at 350.
Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm. In a small bowl, dissolve the cornstarch (1 tablespoon plus 2 teaspoons) in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. See Notes in instruction #5. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve. Note: Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much-each mixture should remain distinct so you have a lovely white and yellow pattern on top. Serve With The cheesecake bars can be refrigerated in the pan for up to 3 days.