HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay steak portions in a marinating container or a zippered plastic bag. Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around. Allow steaks to marinate for at least 30 minutes (longer is even better). At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil. Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes. Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside. When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat. Spoon one-fourth of the bleu-butter over each portion; serve immediately. SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil! p e r f e c t i o n h a s b e e n a c h i e v e d!
Beat Sugar and applesauce. Add in egg and vanilla. Slowly add mashed bananas with the dry ingredients, beating each addition well. Stir in chocolate chips and nuts and drop dough onto a greased cookie sheet in rounded tablespoons. Bake at 375 degrees for 14-15 minutes.
Rinse fish in water and thoroughly pat dry with paper towel. Coat fish first in flour, then dip in the milk and then the cornmeal. Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish. Shallow or deep fry.
Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp. Mix the hash browns, egg, flour and salt together. Time to play with your food!. Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour. Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown. Drain on paper towels and season with salt. Place on a platter with smokey sauce and enjoy.
Meatballs, part 1: Place turkey in a glass bowl. Squish to to cover the bottom of the bowl. Crack egg atop turkey. Sprinkle breadcrumbs on top. Add ketchup and chopped onion. Stir meat mixture until combined, but don't over mix (you run the risk of tough meatballs!). Set this aside. This can be made in advance (and the flavors will meld beautifully!). Cover with plastic wrap and refrigerate this mixture for up to two days. Bring it up to room temp while prepping the sauce. Sauce: Combine water and 2/3 cup nonfat powdered milk. I like to use a ranch dressing shaker to do this, because it makes pouring the milk into the saucepan later *much* easier. Set this aside. In a medium saucepan whisk together Worcestershire sauce, 1 tbsp of water, and the flour. Whisk well to remove lumps. Heat over medium-low until you form a "roux." Try to avoid browning the flour. even though it's hard to judge with the W-sauce being brown. Slowing whisk in about a third of your milk. Whisk well! You want to achieve a smooth sauce, with no lumps. Continue to whisk. Increase heat to medium. As sauce begins to thick, add remaining milk in a slow stream, whisking all the while. (At this point if you have lumps in the sauce just run it through a fine sieve and discard the lumps. No one's the wiser). Allow the sauce to thicken somewhat, then add the remaining ingredients. Simmer for three minutes, then remove the sauce to a bowl and set aside. Meatballs, part 2: To shape the meatballs scoop about a tablespoon of the mix and roll into a ball shape. Place rolled meatballs on a cutting board or other clean surface. You should get about 30 small meatballs. In the same saucepan you are going to brown the meat balls. First, spray a 2-quart dutch oven pot with nonstick, and set it close-by. Then generously coat your saucepan with nonstick. Working in batches, brown your meatballs. About one minute per side with a hot pan over medium heat seems to work just fine. As your meatballs finish browning, place them in the dutch oven pot. Before adding the sauce to the pot, stir in 1/2 cup of water. Once all of your meatballs are brown (but not thoroughly cooked), cover them with the sauce. Bring the pot to a high simmer, then reduce the heat to low and simmer until cooked through, about 30 minutes.
Heat oil. Add onions and cook until brown. Add ginger and garlic paste, red chilli powder, garam masala and salt. Cook well. Add the mutton chops to the sauce then add the tomatoes and stir well. Add some water and allow the chops to cook until tender. When cooked, add the yoghurt. Mix well and re-heat carefully. Serve hot garnihed with chopped corriander leaves and ginger strips!
Beat egg whites with cream of tartar until very very stiff. Add 1 1/2 C of powdered sugar gradually. Remove bowl and beat egg yolks with dirty beaters until lemon colored. Add 1 cup powdered sugar gradually then add vanilla. When thick add to whites and continue beating for a few minutes. Put in several containers and freeze until ready to use. Take out 15-20 minutes before using. Fill cup 1/3 full add brandy /rum and fill with boiling water Top with nutmeg. You can use brandy and/or rum extract for a non alcolic drink.
Heat 2 tablespoons oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic and ginger; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Transfer sauce to a crockpot. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Cook on high for 2 hours or on low for 4 hours.
Oil a 14 inch long piece of heavy duty aluminum foil. Place onion slices in center of French Bread slices on the foil. Slice Feta into 24 pieces, place on top of onions and sprinkle with garlic. Add bell peppers and sprinkle with oregano and black pepper. Fold up foil and seal edges. Grill covered 30 minutes turning once or bake at 350°F.
To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours. To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, saute onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour. To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside. Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180°F/82°C, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.
For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth. Divide sorbet among 6 dishes. Pour daiquiri sauce around sorbet. Garnish with lime zest. Makes 6 servings.
Mix cake according to directions, using the water, eggs and vegetable oil. Once the cake mix is well blended, add the pudding mix and stir well. Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray. Cook according to cake mix instructions, remove from oven and allow to cool. When cake is cooled, cut the layers in half. (Using a piece of thread works the best.). To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended. Fold the Cool Whip into the lemonade mixture. I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off. Store the cake in the refrigerator until ready to serve. Garnish the top with lemon rind which has been peeled and curled. Refrigerate any leftovers (like you are going to have those!).
Melt butter in heavy saucepan on top of stove. Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned. Add flour and mix well. Add tomatoes, seasonings and lemon juice. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 7 minutes. Serve hot on omelets, pork chops or veal cutlets.
Note: 30 lbs of most green beans equal 1 bushel. Now if you want to use a smaller amount feel free to do so the directions are the same. Also, do not use pole beans or a flat bean you want them to have some bean in them. I always use either greasy or white half-runners. String and break green beans, as you would for cooking, but do not wash. After you string and break you must dry them and I will give you a couple of three ways to do this. I now do this by using a dehydrator and I place my beans on the trays, not touching one another. Turn on the dehydrator, mine has no settings, and let dry for about 2-3 days. Rotate trays around so that beans on top eventually make it to the bottom to dry quicker. You must do this a couple of times a day. You want your dryer beans furtherest away from the heat source. After they are good and dry (and it may not take your dehydrator as long or it could take it longer) you have to use your own judgment. You then take them out and place in pans. Place pans in oven and heat for 30 minutes on about 150-200 degrees. Watch them after 20 minutes and make sure they are not burning. Let the beans cool after having in oven. You will have to use more than one dehydrator to fit the beans in or you can refrigerate the ones that won't fit and add them to the it after the first bunch is dry. I usually have 3 dehydrators going when I am drying a bushel. Place beans in quart or gallon jugs, add the black pepper, and do be free with the black pepper, it will keep bugs from getting into your beans while they are in storage. My mother always made a note to tell people that the pepper was not bugs, but rather it was pepper. You can also put in a plastic container and store in freezer. I do not I put them in my cabinets. Now you have dried beans. Another way to make them is to break and string, then lay out on a screen in a hot attic, but you must check on them regularly because they will mold if you are not careful. This will take about a week to do this way maybe longer, but rest of the directions are the same, put in oven, heat, and then cool and place in jars with the pepper. A very old fashion way, and I admit when I was a little girl we did them this way. You just string the bean and then take a needle and thread and put the whole bean on it and make as long as you want. Hang them on the porch for several days, until dry. When ready to use you must cut the beans. I think this is the hardest way and the most likely way for the beans to mold. I have seen people string and break and lay in the back window of the car, I think this would be messy and I sure don't want to drive around town with beans in my back window. To cook see Recipe #264351. Note it also takes me about a day to break a bushel of beans.
Melt butter in a samll saucepan over medium high heat. Add shallots and garlic; saute about 1 minute. Stir in rice; saute about 1 minute. Stir in broth and wine; bring to a boil. Cover and reduce heat. Simmer 15 minutes. Remove from heat; stir in cheese, parsley, pepper and salt.
Preheat oven to 400 degrees. Unfold pastry on a lightly floured surface, and roll into a 10 inch square. Cut into 9 circles with a 3 inch cookie cutter. Place 2 inches apart on baking sheet. Bake 10 minutes. Remove to wire racks, and cool completely. Meanwhile, beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in whipped topping, and refriderate for 15 minutes. Melt chocolate as directed on package. Split pastry rounds, and fill with pudding mixture. Drizzle with chocolate.
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch). As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty. To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking. Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it. Roll out the other dough ball and cut a second 12-inch round to be used as the top crust. The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect. Bake as directed for your pie recipe if using for a two crust pie. If baking a pie shell for a premade pie filling: Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
In small mixing bowl combine sugar,vinegar & miracle whip,stir well. (depending on the size or amount of your broccoli you can double the dressing). In large mixing bowl combine bacon,cheese, broccoli,and onion. Pour first mixture over second and stir until coated. Refrigerate. This gets better the longer it sits. You may double the dressing and use to your taste.
1. Turn oven to fan bake 210 degrees celsius, with oven rack just below the middle. 2. Sift flour into large bowl. Add the sugar and mix together lightly. 3. Warm milk in microwave. 4. Melt butter (approx 40 seconds). 5. Combine milk, butter, egg and lemon rind and whisk together. 6. Make a well in flour mixture and pour the liquid inches. 7. Combine mixture with a fork quickly. 8. Spoon mixture into muffin tin. 9. Bake for 10minutes 10. Combine together 1/4 cup sugar and 1/4 cup lemon juice with a teaspoon. Glaze muffins when slightly cool.
Mix together: sugar, flour, salt, nutmeg or cinnamon. Mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind Place mixture in unbaked crust. Dot with butter, Cover with top crust, Bake, 35-45 minutes, in a 425° oven, until nicely browned. Cool on wire rack-- Serve slightly warm.
Don't drain any cans. Dump all soups together. Simmer for 30 minutes.
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, SLOWLY add just enough pineapple juice to achieve desired consistency. I prefer it to be the consistency of a thick Greek yogurt. Chill until party time! Serve with fresh fruit tray or fruit salad.
In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid. Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender) puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking. These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!
Trim schnitzels of any visible fat. Spread each evenly with the first measure of mustard. Place a spinach or silverbeet leaf on top of each and trim to fit. Sprinkle over the grated apple and pepper. Roll each up 'swiss roll' style and secure with toothpicks. Heat a little oil in a frying pan and add the rolls. Cook gently, turning often to brown evenly, for approx 12-15 minutes. Add 2-3 Tablespoons of water if the pan starts to dry out. When cooked, remove from pan and keep warm. Blend the half cup of water with the second measure of mustard and the cornflour. Add this to the pan and stir well until it thickens. Add the rolls back in to coat with sauce or place rolls on warmed serving plates and top with the sauce.
In a large sauce pan melt butter over medium heat. Add minced garlic to sauce pan cook for a few minutes but do not brown. Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown. Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper. Once sauce is thickened remove from heat and set aside (well get back to the this later). In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften. Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften. Add cooked Sausage and warm through. Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola. Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!). Check cream sauce for salt add if necessary. In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.
Dissolve yeast in 1/4 cup water, let stand for about 5 minutes. Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough. On a board, place remaining flour, make a well in center and add the dough to the well. Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board. Cover dough and let rise in a warm place for about 45 minutes. Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled. Place the dough on a floured board and pound it lightly to deflate it. Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan). Add sliced tomatoes and toppings as desired, bake in preheated 400° oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot.
preheat oven to 450 degrees Fahrenheit. mix together dry ingredients. cut softened butter evenly into dry ingredients. cut butter in evenly. add milk. roll out dough. fold in half. roll dough out again. stamp round biscuits with a cup. bake on an un-greased baking sheet (air bake works well) for 10-12 minutes.
Preheat a fry pan with 2 tbs of butter in the pan until butter is melted. Fry the steaks in the pan until golden, a few minutes should do (if it seems dry add a bit more butter). Add creme fraiche and mustard to the pan. Let simmer on Med-Low for about 2-3 minutes. Season with salt & pepper. Garnish with parsley if desired.
Combine first six ingredients. Whisk together the rest of the ingredients and add to the vegetable mix, toss to coat. Serve with pita chips or tortilla chips.
Heat your Seasoned iron skillet to medium heat. In a bowl, crack 4 eggs and beat/mix well. Add eggnog (I didn't measure, I just poured what I'm assuming was 1/3 cup. May have been more), and beat together well. Once skillet is good and hot, slowly pour egg mixture into skillet and let sit for a few seconds until the bottom is set. With a metal spatula, scrape the cooked egg off the bottom of the pan and create a pile in the center making room for more liquid egg to cook. Over stirring leads to smaller pieces of eggs, and reduces the fluff dramatically. Continue this way until all the liquid egg has cooked. Continue tossing egg bits until throughly cooked. Serve topped with a few dashes of ground cinnamon, pinch of nutmeg and a quick swirl of honey (it really only takes a LITTLE swirl). Enjoy!
Prepare bow tie pasta according to directions on the box. Melt stick of butter and mix in the remaining ingredients until warmed through. Mix together the sauce and pasta, serve immediatley. Enjoy! :).
All ingredients in this recipe are to taste. Assume that each person will eat at least a half loaf sandwich. Build these sandwiches immediately before serving. Slice tomatoes to 1/4 or 1/2 inch slices. Crush lots of fresh garlic cloves. Chop some basil leaves leave some whole for decoration. Cut loaf of Italian bread in half crosswise. Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich. Open each half loaf flat. Drizzle a good amount of olive oil on both sides of the loaf. Spread fresh garlic (to taste) on bottom of loaf. Spread some chopped basil (to taste) on bottom of loaf. Lay tomato slices on bottom of loaf slightly overlapping. Add more garlic if desired. Salt and pepper to taste. Add some whole basil leaves for decoration. Serve open for eye appeal.
preheate oven 450 degree. In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours. Remove pork from marinade and place in a baking pan. place in oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done. Stir in mushrooms and olives. (I use about a half a can of olives.). In lightly greased 13x9 pan layer: 1/2 cheese raviolis. 1/2 chicken mixture. 1/2 of the ricotta or cottage cheese. Sprinkle with parmesan cheese. 1/2 of the alfredo sauce. 1/2 of the shredded cheese. Repeat. Bake in 350° oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer.