HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-11/2" thick. Wrap in plastic and refrigerate until firm. Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack. Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler. Place roasting pan in broiler, positioned so steaks are 1-11/2" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving. Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times. Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 11/2" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.
In a skillet, cook bacon on low heat until done. Remove bacon from skillet to a paper-towel covered plate to drain. Cook onion in skillet with bacon grease until onion is soft. Drain onion. Combine bacon, onion, spaghetti sauce, garlic, and cayenne pepper in skillet. Simmer for 15 minutes. Serve over spaghetti.
Thaw shrimp by running cold water over it in a colander for several minutes until the iciness is gone. Drain in colander well, pat dry very very well with paper towels. To prevent a watery salad. Place into large bowl. Cook shell pasta as directed on package, rinsing with cold water and draining well in colander. In bowl with shrimp add the cheese, diced peppers, Miracle Whip and cocktail sauce. Mix all together very well. Add the pasta and stir all very well. The Miracle Whip quantities and the cocktail sauce are to taste. But those amounts seemed to work good to me. This was just as fast to make for me as tuna pasta salad. I cooked the pasta while I did the other prep -- .
Cook pasta in boiling, salted water until al dente. About a minute before the pasta is finished, add the frozen peas to the boiling water. Drain pasta and peas. Meanwhile, cook chopped onion in olive oil over medium heat until tender. Add diced tomatoes, basil, cream, salt and the pepper flakes. Stir and heat, but do not boil. Serve sauce over pasta.
Marinate the chicken breasts with the Italian dressing overnight. Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside. Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside. In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch. In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds. Add the chicken back to the orange sauce mixture to coat. Enjoy!
CRUST. Grease a 9 x 13 inches baking dish. In a bowl combine cracker crumbs, oatmeal, pecans and brown sugar. Stir in butter. Press onto the bottom of the baking dish. Set aside. FILLING. In a mixing bowl, beat the cream cheese and brown sugar until smooth. Add eggs one at a time, beating on low speed, just until combined. Stir in sour cream, cinnamon and ginger. Pour over the crust. Arrange apple slices in rows over the filling. TOPPING. Combine flour, oatmeal, pecans, brown sugar, and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over the apples. Bake at 350°F for 50 minutes or until center is almost set. Cool on wire rack. When cool refrigerate.
Place roast and mushrooms in large Dutch Oven. Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast. Let stand 1 hour at room temperature, turning once. Add sliced onion, place over high heat and bring to a boil. Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender. Remove roast and vegetables to warm serving dish. Combine cornstarch and water, mixing well. Stir into pan drippings. Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.
Preheat the oven to 375°. Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt. Stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Lay out 2 sheets of thawed puff pastry and divide each in half with a knife. In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture. Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go. Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes. While the chicken pockets are baking begin your spinach. Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes. To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.
Combine sour cream and adobo sauce in a small bowl and set aside. Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With flour-dusted hands, divide mixture into 4 equal portions, shaping each portion into a 1/2-inch thick patty. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook on each side for about 2 minutes, until golden brown and heated through. Remove patties from pan. Top each with 1 tablespoon shredded cheese. Serve with adobo cream.
In a large saucepan, combine the blueberries, sugar and water; bring to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened. Strain mixture and discard seeds and skins. Stir in cream. Cover and refrigerate overnight. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.
Prepare white cake mix according to package directions baked in 2 round cake pans. Prepare the box of Danish Dessert according to directions. While Danish dessert is cooling make frosting: Beat whipping cream until fluffy and soft. Set aside. Then beat cream cheese and powdered sugar together until thoroughly combined. Fold whipped cream into the cream cheese mixture until throughly combined. Cut each cake round in half so you have four layers. Stack and frost layers. Stem and slice strawberries in half and make a border of the strawberries around the top of the cake. Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake. You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling. This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.
Preheat the oven to 350 degrees Fahrenheit. Coat a 2-quart souffle dish with cooking spray. Fold a sheet of foil or parchment in half lengthwise, wrap it around the outside of the souffle dish, and secure it in place with kitchen string so it forms a collar that rises 3 inches above the sides of the dish. Coat the inside of the dish with the cookie crumbs, leaving any loose crumbs in the bottom of the dish. Combine the ricotta, yogurt, 1/3 cup sugar, lemon juice, flour, egg yolk, lemon zest, vanilla, and salt in a blender container, cover, and process until the ricotta is smooth, scraping the sides as necessary. Transfer the mixture to a large bowl. Beat the egg whites and cream of tartar in a clean mixing bowl at high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Fold about 1/4 of the whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites. Pour the mixture into the prepared souffle dish and bake for 45 minutes, or until the top is golden and the center is set. Immediately spoon the souffle into bowls and surround each serving with 1/4 cup berries.
Mix together. Pour over beef, chicken or turkey. Marinate 2 hours overnight is best).
Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. Sprinkle with rosemary, thyme, salt and pepper. Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned. Toss with basil, olive oil and vinegar. Taste and adjust seasonings if necessary.
Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon paprika, and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up. Heat oil in 11-inch straight-sided saute pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.
Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg. combine the buttermilk (sour milk), baking soda, salt& vanilla. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts. Turn batter into the two loaf pans. Sprinkle with the melted butter and sugar. Bake for 45 minutes or until done. Turn out on a wire rack to cool.
Pour the apple brandy and cider into a shot glass. Top with the whipped cream and sprinkle with the nutmeg.
Preheat oven to 400°F. Lightly oil tortilla with extra virgin olive oil. Sprinkle on parmesan or romano cheese. Arrange the provolone, pepperoni or sausage, and red peppers in the center of the tortilla. Sprinkle on the mozzarella cheese. Fold up bottom fourth of shell, then fold over top fourth starting with one side, roll up the wrap to completely enclose filling. Place on a hot frying pan seam side down. Brush with additional oil; sprinkle on additional parmesan or romano, if desired. Bake for 12-15 minutes, until golden brown.
Cream the butter in a small bowl until light and fluffy. Add cream cheese and beat until smoothly blended. Chop the caraway seeds in a blender and then add to the butter mixture. Chop capers finely and add to mixture. Add mustard and paprika. Rinse, dry and chop the anchovy then stir into the cheese mixture and blend well. Shape into a neat rectangle on serving plate and border with pretzels.
Blend all in blender until smooth. Flavor is better when it sets for a couple hours. It's great when used for a dip.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan with butter. Dust pan with cake flour. Mix together flour, baking powder and salt. Melt butter, whisk thoroughly to reincorporate any separated milk solids. In food processor or blender, process sugar and lemon zest until combined. Add lemon juice, eggs and vanilla, process until combined (about 5 seconds). With machine running, add melted butter through the feed tube in steady stream (about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Pour batter into prepared pan. Bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes). Cool in pan for 10 minutes. Turn onto wire rack. While cake cooling bring sugar, lemon juice and zest to boil in small saucepan. Stir occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. With toothpick poke holes on all sides of cake. Brush on Lemon Glaze. Allow to cool at room temperature at least one hour before serving.
Rinse the barley well. Cover barley in a pot with cold water & bring to the boil, drain. Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour. Add the lemon juice & sugar and stir until sugar has dissolved. Strain and chill to serve. Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.
In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well. Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight. Garnish the potted kippers with the fresh dill.
In a large pot, get some water boiling. Prepare the broccoli by cutting most of the tender stalk and florets into bite sized chunks. Blanch the florets and tender parts of stalk about 3-4 minutes, without over cooking. It should still have a bit of crunch. Drain, and set aside to cool. Peel and seed a large cucumber, and cut into diced pieces, set aside. Meanwhile, using your fingers, shred the crabmeat into pieces. leaving a few chunky ones. In a bowl, combine the crab, cucumber, and broccoli. Add a little of the mayonnaise at a time; you don't want to over do it. It shouldn't be swimming in mayonnaise. Add the salt and pepper to taste. Combine well. Cover and set in refrigerator until ready to serve.
Combine coffee, orange peel, cinnamon and ginger in basket of coffee maker. Pour water into receptacle and brew as directed for coffee maker. Serve hot with liqueur and whipped topping. VARIATIONS: Substitute 1/2 tsp ground cinnamon for cinnamon stick.
Wash pumpkin and slice in half vertically. Scoop out seeds and pulp. Poke a few holes in the skin with a fork. Place pumpkin on a baking sheet cut sides up. Lightly brush with oil. Bake at 325 until tender (depending on the size of the pumpkin 30 to 60 minutes). Allow to cool. Scoop out pumpkin and puree with hand blender or food processor. Add remainder of ingredients to a large mixing bowl and whip for 3 minutes. Pour into pie crust and bake at 425 for 15 minutes. Reduce heat to 350 and bake for 40 to 60 minutes until knife or toothpick comes out clean. Serve with ice cream or whipped cream. Store in the refrigerator.
Cook pasta as directed on package. Drain, Meanwhile, in a large skillet heat oil over medium heat until hot. Add garlic: cook and stir 2 to 3 minutes or until tender. Add corn and salt: Cook until throughly heated, stirring occasionally. Add cooked pasta, toss to coat. Sprinkle with cilantro and add more salt and pepper to your taste. When it, is served add fresh slices of avocado. Delicious.
Preheat oven to 350°F Grease and flour a 9-inch bundt pan. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter. Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.
Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.
Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup. Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying! Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly. Add the turmeric. Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes. Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup). In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!). Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro. This made two servings for me, but will probably make 3 to 4 for others.
Using a wooden spoon, press the farmers cheese through a medium sieve into a large bowl. Add the egg, the semolina, and the pinch of salt. Mix with wooden spoon until the dough reaches a uniformly stiff consistency. Refrigerate mixture for at least 30 minutes. Bring a medium pot of salted water to a boil over high heat. While the dough chills, prepare the toasted breadcrumbs. Melt butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until a golden brown color is achieved. Remove the pan from the heat and set aside. Reduce the water's heat to a simmer. Using wet hands to prevent the dough from sticking, form dumplings 2 inches in diameter, and drop them gently into the water. (Do not crowd the dumplings in the water. As the first ones float and are removed you can add new ones to replace them.) You may give a gentle stir to ensure the dumplings don't rest on the bottom of the pot. When the dumplings float to the surface they are done. Using a bamboo strainer or a slotted spoon, remove the cooked dumplings to the pan of bread crumbs. Roll the dumplings around until well coated. Serve immediately with cinnamon sugar (or plain granulated sugar) and sour cream (we usually thin it with milk so it flows a little better).
Note: I had to put counts in the ingredients list for the recipe to be accepted, but this recipe works for any amount of wings. Cut up chicken wings into segments if necessary. Place in a suitable container for marinating. Mix soy sauce and lemon juice in equal parts, making enough to completely cover chicken wings in their container. Marinate in refrigerator overnight, but no longer than 24 hours. Drain wings and discard marinade. Arrange wings in a single layer on a baking sheet or sheet pan. Use foil if you want to save elbow grease cleaning the pan later. Depending upon the number of wings, make multiple batches. Place wings under preheated broiler, about 6 to 8 inches from unit. Broil on each side until you think you've burnt them. Really. These are best when they are very dark brown, just before they really start to burn. For my broiler, this is about 10 minutes per side. Be prepared to make these for every holiday party you will every attend again. Your hosts will demand it. Frozen chicken wing segments (thawed) seem to actually work out better than fresh. Go figure. Reconstituted lemon juice is fine.
In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .
Dissolve Old Bay Seasoning in rice vinegar. Add crab meat and marinate for 5 minutes. Put in a medium pot. Add onion. Dissolve cornstarch in chicken broth and add to pot, along with the tomatoes. Simmer covered for 15 minutes and uncovered for another 5 minutes. Ready to serve when heated through.
In a food processor, combine flour, Splenda & salt. Pour in the oil & pulse until mixed. Cut the margaine or butter into small pieces and add to flour mixture. Pulse 10 times or until mixture is full of pea sized lumps. Pour in the vinegar and ice water. Pulse 10 more times or until dough begins to hold together. Remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling. **** To make by hand: Combine the flour, Splenda & salt and stir in the oil. Add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar & ice water, mixing with a fork just until dough hold together. Divide in half, form into balls & refrigerate as above.
Cream shortening and butter with powdered sugar til light and fluffy. Add eggs one at a time til incorporated; mixing well; add extracts til blended. Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended. Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat. Chill in bowl for at least 4 hours or overnight. Roll out on lightly floured board or between Saran Wrap sheets. Cut out and transfer to lightly greased cookie sheets. Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown. Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture. Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.