HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Marinade Mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in separate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade. For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.
TOAST: Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat. Stir every 15-20 seconds to prevent burning. The spices should be just toasted and aromatic. After about 4 minutes of roasting, transfer the mixture to a plate. Let cool 15 minutes. GRIND: Transfer spices to a spice grinder or the dry jug of a powerful blender. Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds. Process to a fine powder. Sift after grinding to get a finer powder. Store in an airtight container up to 6 months.
If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.
Cook spaghetti as directed on package. Rinse under cold water; drain well. Place pasta and vegetables in large bowl, Add dressing and Seasoning; toss gently to coat. Cover. Refrigerate at least 4 hours. Toss before serving.
Brown beef with onion and garlic in a large skillet with a cover. Stir in tomatoes, water, soy sauce and pepper; bring to a boil. Mix in green beans and rice. Cover; reduce heat and simmer 30 minutes or until rice is tender.
Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise. When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally. Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.
Dice the salt pork into small cubes. I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily. Saute the salt pork in a large 5 quart non stick sauce pan. When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain. Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel. Put the fat back in the sauce pan. Dice the large onion into small pieces. Slice the 3 ribs of celery lengthwise then dice it into small pieces. Place the diced onion and celery into the heated pork fat and saute until the onions are opaque and the celery is a bit soft. Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer. Place the rosemary into the clam broth mixture. Peel the Maine potatoes OR scrub the red bliss potatoes. Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes. Take the stick of butter and melt it in a small sauce pan. Add the 3 tablespoons of flour to the melted butter and stir until well blended. Drain the potatoes and place them into the clam mixture, simmer until al dente. Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer. Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens. Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste. NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture. You may skip the butter and use a low-fat margarine. You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!). You may even skip the whole pork fat thing for a healthier recipe. This chowder is so hearty that it stands up well to "healthier alternative" substitutions.
In a large pot, saute all vegetables and garlic in the oil. Drain and rinse the beans. Add to pot along with remaining ingredients. Bring to boil. Once boiling, let simmer for 30 minutes.
Fry bacon until crisp. Remove from pan and drain on towel. Fry onion and hamburger in bacon fat until brown. Now place crumbled bacon, hamburger, onion and beans in a large casserole dish. Don't drain meat or liquid from beans. (I prefer to drain meat fats, but save the liquid from beans, you're option). Stir and add brown sugar, vinegar and ketcup. Bake uncovered at 350 degrees for 1 1/2 hours.
Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1 inch deep. Get it HOT! Grease a 9x12x2-inch baking pan. Set it aside. Preheat the oven to 350°F. Dip the chicken pieces 1 piece at a time as follows: Into dry coating mix. Into egg and water mix. Into corn flakes. Briskly but briefly back into dry mix. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in the prepared pan in a single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of the chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers.
Do not peel potatoes, wash thoroughly, slice in 1/4" thickness. Combine melted butter and onion soup mix. Layer potatoes in pan and cover with butter, onion soup mix. Layer potatoes in pan and cover with butter, onion soup mix and sprinkle with rosemary leaves, minced. Bake 1 hour at 375*.
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Toss the noodles with the butter. Cool, slightly, then blend in the eggs, salt, apple and raisins. In large, heavy skillet heat 1/4-inch oil over medium heat. Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Do not turn latkes until first side is golden and top is set. Drain on paper towels. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.
Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher. Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned. Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl. Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes. Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark. Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.
In a 4 L container, mix all ingredients together. Freeze for 24 hours, stirring once half-way through. To serve, fill glass half full, and top with club soda, tonic water, sprite/7up, or gingerale. ENJOY!
Whisk together mayonnaise, lemon juice, lemon peel and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper. Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
Muffins: Combine all muffin ingredients. Mix thoroughly. Fill lining 1/2 full. Bake at 400°F for 20 minutes. Topping: Combine cinnamon and topping sugar in one bowl. Combine vanilla and topping butter in another bowl. Remove muffins from pan. Dip in butter and vanilla combination, then roll in sugar and cinnamon.
Cook bacon until crisp; remove and chop. Add to greens. Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened. Serve over greens, and add a little bit of chopped onion to salad, if desired.
Combine all ingredients except salt and pepper in a slow cooker. Cover and cook on low 6-8 hours. Season to taste with salt and pepper.
Blend cream cheese with icing sugar, set aside. In bowl cream the butter and brown sugar. Beat in egg and orange rind. Combine flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix. Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter. Sprinkle with nuts. Bake for 25-30 minutes at 375 until firm to the touch. Remove from tins.
Preheat oven to 400. Using 2 t. oil, brown the pork chops until beginning to brown, about 1-2 minute per side. Transfer to a plate. Using last teaspoons of oil, cook onion until softened (3-4 minutes). Add garlic; cook about 30 seconds more. Add juice and cook until it's nearly evaporated, 30-60 seconds. Stir in bbq sauce. Return chops to pan, turning several times to coat with sauce. Transfer pan to the oven and bake until done. Recipe says 145 degrees on instant read thermometer, 6-10 min, barely pink. (I don't want any pink in my chops. Bleck.) Turn them over, only once, during cooking time to produce more tender chops.
Put all ingredients into a sml shaker w/ice. Shake & then strain into a 3 oz serving glass.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract. Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy. Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff. Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet. Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies. Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack. Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.
Unwrap block of cream cheese and place on a microwaveable plate; top with salsa, shredded cheese and olives. Microwave on high power 45 seconds to 1 minute or until cheddar cheese is melted; sprinkle with cilantro. Serve with crackers, chips, and/or veggies.
Mix carrots, croutons and cheese. Put in 11/2-quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400°F for 20 minutes.
In a medium bowl, mix peanut butter, dry milk powder, and honey until smooth. Crush cereal by placing in plastic bag and crushing with rolling pin or by hand. Add raisins and crushed cereal to peanut butter mixture. Mix thoroughly. With your hands, form into balls the size of a nickel. Roll in, or sprinkle with, powdered sugar, if desired. Store in refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Chop onions, celery, and garlic fine. A food processor can be used. Melt butter in a large saute pan until it stops foaming. Add the vegetables and saute until softened (5-8 minutes).
Sprinkle quail with salt and pepper. Brown quail on both sides in butter in a large skillet over medium heat. Dissolve bouillon cube in boiling water; add to skillet. Cover, reduce heat and simmer for 40 minutes or until tender. Remove quail from skillet and set aside. Measure pan drippings; add water, if necessary to measure one cup. Combine flour and 2 Tbsp water; gradually add pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Return quail to skillet; heat thoroughly. Remove quail to a serving platter, and serve with gravy.
In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers and pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender. Sprinkle with cheese during the last 30 minutes of cooking time.
Preheat oven to 350 degrees F, & lightly coat baking sheet with cooking spray. In large bowl, beat oil & sugar until light. Beat in egg & almond extract until smooth. Stir in mincemeat. In medium bowl, whisk together flour, baking powder & salt. Beat into egg mixture until blended. Stir in cherries. Drop by rounded teasoonfuls onto parchment paper lined baking sheets. Bake 12-14 minutes, or until lightly brown & firm. Cool on wire rack.
Heat saute pan and add butter and saute the onions until golden. Add the waltnuts to soften slightly then add the apples and craisins. Put breadcrumbs in a large bowl and pour onion mixture over the bread crumbs. Add the sage, scallions, parsley and mix well. Spread mixture into a 9x13 pan and add just enough stock to get your stuffing to the desired moisture level. bake at 350 for about an hour or until done.
To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes. For the filling: Preheat oven to 375 degrees F. Place oven rack in upper third of oven. Beat cheese, butter and cream with a fork, then beat in the eggs. Force the mixture through a sieve, to get rid of the lumps. Season to taste and stir in the chives or green onion tops. Pour into pastry shell. Bake 25-30 minutes or til puffed and browned.
Preheat oven to 350°F Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop coarsely. Increase oven temperature to 400°F. Oil a baking dish. Cut the sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender. When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter. Whisk together the remaining oil with the vinegar, maple syrup and mustard. Drizzle over the sweet potatoes and garnish with toasted macadamia nuts.
Dissolve yeast in warm water. Beat egg slightly and mix HALF of it with the cream and add to yeast. Add sugar, salt, cinnamon, butter and a little of the flour. Add more flour, a little at a time, beating with a wooden spoon to make a soft dough. You can use a mixer instead of a spoon, but just don't over do it! Turn dough onto floured board and knead until smoooth and elastic, about 10 minutes. Make this when you are frustrated, and the time will FLY by! It's good therapy! Place dough in a lightly buttered bowl, and turn once to grease surface. Cover and let rise in a warm place until doubled. (About 1 1/2 hours.). Now go rest and give your arms a break! When light and doubled, punch down, turn out onto your floured board again and knead lightly til smooth. Divide dough into 10 equal pieces and shape each piece into round buns. Place buns onto greased cookie sheet. Let rise in warm place until almost doubled in size. Brush each with remaining egg. Bake in 400 degree oven til golden brown, about 10-12 minutes. Cool on rack. Cut off top slice from bun with a sharp knife. Insert a slice of almond paste into bun, garnish with a generous spoon of whipped cream, replace top, and sprinkle with powdered sugar. *Traditionally served in deep individual dishes with hot milk and cinnamon, but I like them as is. *In case you are not able to buy almond paste, here is how to make it:. Almond paste:. 1/2 cup blanched almonds. 1/2 teaspoons almond extract. 1 cup pre-sifted powdered sugar. 1 egg white, lightly beaten. Grind almonds in food processor til extremely fine! Place into a bowl and sprinkle with almond extract and powdered sugar. Toss with a fork and gradually add egg white. Work paste until smooth.
Chop pineapple (should be about 4 cups). Slice cucumber into 1/4 inch thick slices (should be about 3 cups). Mix all ingredients, seasoning with salt and pepper to taste.
* cut diagonally into 1-inch slices ** soaked in warm water until soft and pliable (about 30 minutes) *** soaked in warm water for 30 minutes. The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-grain and glutinous rice together in a large bowl. Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator. The next day, set the saucepan of rice uncovered over high heat; bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the. heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside. Squeeze the mushrooms dry. Cut off the stems at the base and discard them; cut the caps in half. Combine the marinade ingredients in a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp. In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp. Fold a lotus leaf in half and put it on a cutting board. If the middle stem or edges are tough and hard, trim and discard them. (If the leaves are small, you may need to over- lap halves.) Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. Fold the edges over the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket. Prepare a wok for steaming. Steam the packets over medium-high heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping. NOTE: Sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results.
Sift flour and salt together in large bowl. Stir in oil and water. Knead dough 3-4 times until moist and elastic. Roll into ball;cover;refrigerate for 10 minutes. Place between 2 sheets of wax paper. Roll dough into a 12-inch circle. Place in 8" pie plate. Trim edges and press with fork. Poke a few holes in empty pie shell. Brush with 1 egg white and bake for 5 minutes at 350-degrees F. Remove from oven. While crust is cooking start preparing apples. Peel, core, and slice apples. Drop apples slices into bowl of cold water with 1 TB lemon juice. Drain and dry before using. Mix apple slices with half of lemon rind, cinnamon, nutmeg, coriander, and apple juice concentrate. Turn into pie shell. Place in 350-degree oven and bake for 12-15 minutes. While pie is cooking, whip 2 egg whites until stiff peaks form. Add 1/2 tsp lemon rind and cream of tartar. Continue beating until thick. Remove pie from oven when done, pile merinque on top of it in decorative swirls, top with remaining lemon rind. Return to oven. Bake for 5-7 minutes longer or until merinque is golden brown.