HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium pan over low to medium heat simmer soy sauce, garlic, brown sugar, vinegar, and ginger root. After 15 minutes, add pineapple juice and orange juice. Up to 2 hours before cooking time pour the marinade into a shallow baking pan or a ziplock bag that you've placed in a bowl to avoid spillage, add strips of beef, chicken pieces, steaks, OR pork chops, etc. Place in refrigerator to marinate. It is recommended that you use the marinade only once, for one kind of meat, then discard. If you are making two kinds of meat, such as chicken and beef, divide the marinade and allow the different meats to work in different containers. Meat can be cooked in a variety of ways. Steak or beef strips are good placed over hot coals on a grill. Cook steaks to your preference. Beef strips will cook quickly, turn often, watch closely. Chicken is best baked or broiled until juices run clear. Pork can be cooked on the grill or in the oven until no longer pink.
Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside. Put the oil and garlic into a 12 inch saute pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed. Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes. Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process. Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate. Add chopped parsley as desired.
Add the lemon juice, butter, and salt to a pot of water and bring to a simmer. Peel the asparagus and trim the ends; Simmer until tender (How long this takes. will vary with the size of the asparagus so check them frequently).
Heat oil in a skillet. Add onion and cook until soft. Add mushrooms and season with salt, pepper and paprika. Cook 10 to 15 minutes over medium heat until mushrooms are soft. Combine broth, flour and sour cream. Pour into mushroom mixture in pan and cook gently until slightly thickened. Serve over egg noodles.
Mix all ingredients except crescent sheets. Spray non-stick spray into a line 8x8 baking pan with one crescent roll sheet. Layer tuna mixture onto the first sheet of crescent roll sheet. Top with second crescent sheet, you can press the sheet together so it will look like one continuous sheet. bake at 350 degrees until golden brown, about 25 minutes. Top this with a cheese sauce or grated Parmesan cheese.
Saute carrots in butter until lightly browned; add thyme, wild rice, apricots, broth and salt; bring to a low simmer, cover and cook for 25 minutes. Stir in long-grain rice and simmer for an additional 20 minutes. Sprinkle with chives and serve.
Combine egg whties, salt and pepper in bowl, mixing well. Dip onion rings into egg mixture. Coat with bread crumbs. Place on baking sheet in single layer. Bake at 450 degrees for 10 minutes or until golden brown.
Preheat a griddle over medium heat. Grease lightly. In a medium bowl, stir together flour, baking powder, salt & sugar. Pour milk into 2 cup glass measuring cup; stir in milk and melted butter, blending well. Pour liquid, all at once, into dry ingredients and stir just until flour is moistened. Don't worry about lumps and don't overbeat. Pour 1/4 cup batter onto hot, greased griddle and cook until bubbles form and just start to pop on the surface. Turn & lightly brown the other side.
In medium bowl - whisk together all dressing ingredients. Let sit at least a 1/2 hour. Add slaw ingredients, one by one, mixing together to dressing before adding in the next one. Toss sesame seeds. Great as a side, or can be added with grilled chicken & a whole wheat wrap for a filling lunch! I also love with sliced cucumber too! The raisins are great for sweetness, rather than using pure sugar!
Stir all ingredients in a bowl. Chimichurri can be refrigerated in an airtight container up to 3 days. Serve cold or at room temperature.
Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables. Cover and cook on low for 5-6 hours or until chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese.
Butter bottom and sides of a casserole dish (I use a deep, round casserole). Cream the butter and sugar together. One by one, add the eggs, beating on medium for 30 seconds after you add each one. Gently fold in the drained pineapple to the creamed egg mixture. Toss the cubed bread into casserole dish. Pour the pineapple/egg mixture over the bread. Cover dish with plastic wrap and put in the refridgerator overnight. Remove plastic a bake at 350F for 1 hour . Cover with foil until time to serve.
Cut crowns off Pomegranates, then cut into sections. Place the sections in bowl of water then roll out arils (juice sacs) with your thumbs. Place arils plus some of the water in blender, and puree until the arils are broken up. Strain through colander, pressing on seeds to extract more juice. Taste juice, add sugar and grenadine, if desired. Measure 2 cups of the Pomegranate juice into a saucepan. Sprinkle the tapioca into the juice and let sit 5 minutes. Heat the mixture to boiling, reduce heat and simmer until tapioca grains are translucent. Serve with whipped cream, and optional Pomegranate arils.
Brown ground beef with onion, pepper, mushrooms and zucchini. Drain off any extra fat. Add Tomato Paste and blend well. Add tomatoes and beans. Add spices, garlic and salt and stir well. Simmer on low for about 45 minutes Serve. This recipe freezes very well. Great for OAMC!
Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.
Chop the garlic up finely and cut the basil and mints leaves into thin strips. Heat the oil in a wok and fry the garlic, then add the rice and chicken stock powder/granules. Dribble the soy sauce down the inside of the wok and mix it in . Turn the heat off, add the chopped basil and mint leaves, stir quickly and serve with a sprinkling of bonito flakes, dried shallots and some freshly milled black pepper.
Bring the brown sugar, corn syrup and butter to a boil. Add the baking soda and stir. Pour the corn puffs into a cake pan and pour the caramel over, stir to coat Bake at 250F, stirring every 10 minutes for 45 minutes.
Lay block of cream cheese on a plate. Mix remaining ingredients together. Pour over cream cheese. Serve with crackers or melba toast.
Preheat the oven to 200 C (about 400 F). Heat the olive oil in a frying pan and gently saute the onions and garlic until soft, about 5-8 minutes. Meanwhile, use a sharp knife to score the outside of the fish. When the onions are soft, take them off the heat. Pull the thyme leaves off the stem and mix in with the onions. Season to taste and let cool. Smear the honey on the inside of the sea bass, then fill with the onion mixture. Use kitchen string to secure the fish. Lay the fish in a baking tray and sprinkle over some salt and pepper. If you have extra onions you can also set them in the tray. Drizzle over the olive oil and bake on the top rack of your oven for 20-25 minutes.
Brown ground turkey in a large skillet (this very lean meat may require a little extra virgin olive oil in the pan so it doesn't dry out). When meat is browned, pour the whole bottle of teriyaki sauce in the pan along with the peanuts. Spoon the meat into crisp lettuce cups and dip into the soy sauce. Enjoy!
Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes. Wrap the tortillas in foil and bake for about 8 minutes, until they are soft and heated through. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat, until nicely browned and just cooked through, about 3 minutes per side. Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.
Preheat oven to 450. Heat olive oil in large ovenproof skillet over medium heat. Add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes. Add cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes. Transfer skillet to oven,. Roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
Peel the ginger and slice it thinly on a mandoline or grater. Sprinkle it with salt and let it sit for 30 minutes. Rinse the ginger and lightly dry it. Toss the ginger with the sugar, vinegar, and water. Let it sit for 15 minutes. Add more vinegar, salt, or sugar to taste, then serve.
Rinse cooked pasta with cold water and drain completely. In a large bowl, toss together pasta and next nine ingredients {through provolone). Season to taste with salt and pepper. Mix dressing ingredients--oregano, vinegar and oil. Pour over salad and mix well. Refrigerate for an hour before serving. **Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.
Place sugar, corn syrup and water in heavy sauce pan. Cook and stir over medium heat until hard ball stage (248oF). Remove from heat and let stand until temperature drops to 220oF. Do not stir. Place egg whites in bowl of electric mixer. Turn to high and whip until soft peaks form, about 1 minute. Gradually add syrup mixture in fine stream and white about 2 1/2 minutes longer. Reduce speed to medium-low. Add almond extract and whip until mixture starts to become dry (20-25 minutes). Turn to low and add walnuts (if desired), mixing just until blended.
To prepare beef, stir soy sauce with sugar, sesame oil, ginger and garlic. Pour over beef; cover and marinate in the refrigerator several hours or overnight. Turn beef at least once during marinating. When ready to sear, heat peanut oil in a heavy frying pan over medium heat. Lift steak from marinade. Discard marinade. When oil is very hot, add steak and sear on each side for 5 minutes or until crusty and beef is cooked medium-rare. Remove beef; cool on a plate. For sauce, stir rice-wine vinegar with soy sauce, ginger and hot sauce. Beef and sauce can be made a day ahead; cover and refrigerate separately. To make rice, place in a sieve. Wash under cold running tap water until water runs clear. Drain and place in saucepan with measured water and a pinch of salt. Soak 30 minutes. Cover and bring to a boil over high heat. Reduce heat to very low; simmer 15 minutes. Without lifting lid, remove rice from heat; let stand for another 15 minutes. For easy cleanup, lightly coat a metal tray with cooking spray; turn rice out onto tray. Fan briefly to cool. Gently spread out with a spatula; sprinkle with half of vinegar. Using a folding motion, lift rice until liquid is absorbed; then add remaining vinegar. Repeat folding and fanning rice until steam stops rising; cover with a dampened tea towel. Rice can be made a couple of hours ahead, however do not refrigerate. To assemble rolls, peel, remove stone and thinly slice avocado. Cut tomato in half lengthwise, then use a spoon to remove seeds and ribs, leaving just a shell. Slice tomato lengthwise into thin strips. Diagonally slice green onion; finely julienne or grate carrot. Lay a sheet of nori on a rolling mat or sheet of plastic wrap. Using wet fingers, spread a quarter of the rice over top, leaving 1-inch (2.5-cm) at one long end uncovered. About a third of the way from the rice-covered long end, decoratively place together in a long line 2 to 3 strips of beef and some of prepared avocado, tomato, onion and carrot. Use the mat or plastic wrap to help lift and form into a thick roll. When nearly rolled up, wet uncovered nori with wet fingers and finish rolling. Repeat; all the assembly ingredients may not be used. Wrap each roll tightly in plastic wrap; refrigerate up to half a day or until needed. To serve, unwrap rolls. Thinly slice off ends, then cut each roll crosswise into 8 pieces. Arrange in a single layer on a plate. Pour sauce into a shallow bowl for dipping. Offer a small dish of wasabi for those who like sushi to be truly fiery.
Sprinkle meat tenderizer on both sides of steaks Prepare coating by mixing salt, pepper, and paprika into flour with a fork Beat eggs in a mixing bowl and stir in the milk Heat the oil/shortening at medium heat while you assemble the steaks. If you have a large skillet you can fry more than one at a time. Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch. Dip each steak first in flour, then in egg&milk, then in flour, back in egg&milk, final dip in flour and then set carefully in the hot oil. fry for about 10 min. then turn steak over-be careful! The steaks are heavy and you don't want to splatter hot oil everywhere! If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it. Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain. Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting. Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown. Add milk and stir mixture often until it bubbles and thickens to your liking. Salt and pepper the gravy. Serve gravy over steaks.
Place peppermint crushed sticks in a food processor till fine powder. Add with sugar, creamer and cocoa. Pulse till mixed. Add 1/4 cup mix to 3/4 cup boiling water for each serving. If you like serve with a shot of 43 and top with whipped cream.
Prepare all dressing ingredients. Toss the dressing with the crabmeat, season with salt and pepper to taste. Line a shallow serving dish with lettuce leaves. Spoon the crabmeat mixture over the lettuce leaves. Garnish with sliced hard-boiled eggs and black olives.
Wash peppers, cut in half, remove seeds and fibrous linings. Dry the pepper halves and place them under high heat in the broiler. Broil until the skins are brown. Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar. Shake well to blend. Put peppers in a jar. Pour marinade over them. Store in the refrigerator for at least 3 hours. These are usually served as a pickle or relish.
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper. Cover and process until smooth. Drizzle over salad.
preheat oven to 375. Fill lg saucepan with 1" water and steam broccoli. Melt butter and add flour and milk with wisk, simmer til thick. remove from heat. add 1 cup of the cheese and the salt and pepper. toss with the broccoli. put in a baking dish. sprinkle the remaining cheese on top. bake at 375 for 35-40 minutes.
Cut the first three ingredients into 2 inch cubes. Soak wooden skewers for a few hours or overnight in water. Marinade fish and veggies for 4+ hours . Skewer and grill over medium heat for about 3 minutes. Turn and repeat.
Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 1/2 hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy. Use at least 1/2 Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do. Drain, reserve liquid, set chicken aside to cool. Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, 1/2 as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like". Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about 1/4 cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Taste and add salt til it is yummy. Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving. *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla. This is my Husband's favorite dish. I sure hope you like it too!
Preheat oven to 350 degrees. Lightly brush muffin tins with melted butter; reserve remaining butter. In a small bowl combine remaining butter and brown sugar; divinde mixture evenly among muffin cups. Drain mandarin oranges, reserving 1/2 cup juice. Place 1 cherry in bottom of each muffin cup; arrange 3-4 orange segments around each cherry. In a large bowl, combine cake mix, egg and reserved juice; mis until smooth. Divide batter evenly among cups. Bake 25-30 min until golden brown. Immediately loosen cakes from sides of muffin cups.
Cut zucchini in half lengthwise. remove seeds and peel. cut zucchini halves into slices like an apple. in large pot, simmer sliced zucchini in lemon juice until tender. combine crust ingredients in large bowl, mix till crumbly. add sugar, 3/4 teaspoon cinnamon, and nutmeg to tender zucchini mixture. stir. then add 1/2 cup of the "crust mixture." continue to simmer till thick. let cool. pat 1/2 of the crust mixture into a lightly greased 13 x 9 pan. bake at 350 for 10 minutes. spread the zucchini mixture over the crust. add remaining 1 1/2 teaspoon of cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture. bake at 350 for 40 minutes.
In a large bowl mix all ingredients up to salt and pepper and form into four patties. Grill and serve on buns with lettuce and tomato.
There are several ways to prepare this delicacy-par-excellence. Door #1: Boil the tapioca pearls according to the instructions on the back, usually for around 5 to 7 minutes in SUGAR water. Strain the pearls. In a pitcher, mix the mango lemonade with the cranberry juice. Take 4 glasses and divide the tapioca pearls amongst the four and spoon them into the glasses. Then pour the mango-lemon-cranberry fusion on top and place the straws inches Slurp and consume with a degree of caution- bubble tea would be a bad idea for small children as it is very easy to choke on the bubbles. Door # 2: Do the previous process and then put an iceberg of a scoop of vanilla ice cream to top it all off. Door # 3: Make it a fusion float by adding Sprite or Sierra Mist to the Mix. This also makes the ice cream mix more satisfyingly. Door # 4 (can there really be more?): Using a large metal spoon and circling pressing motions, blend the vanilla ice cream with the tapioca pearls and a small amount of milk if the ice cream needs thinning. Scoop into glasses and drink like a milkshake. You could also, I suppose, scoop it into the manganaderry (mango lemonade cranberry) juice. Slurp away and do NOT, I repeat, do NOT have Tapioca Pearl cannon-fire fights by spraying them out of the straws at each other. It's fun, but stepping on a ball of tapioca stuck to the floor the next day kind of pops the metaphorical bubble. All the talk aside, these are tasty drinks and should be enjoyed! Let me know if you like!
Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid. Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil. Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture. Cover and shake well. Store refrigerated for at least 2 weeks before eating.
Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray. Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate. Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator. Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.
Spray a 5-6 quart slow cooker with cooking spray. Place turkey in cooker. Sprinkle with garlic and pepper. Place potatoes and carrots around the turkey. Mix gravy, flour, sage, and worcestershire sauce in a small bowl; pour over turkey and vegetables. Cover and cook on Low heat setting for 7-8 hours. Remove turkey and carve. Serve with the vegetables and gravy.
Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl. Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well. Slowly add wet mixture to dry, folding in until thoroughly blended. Let sit for 10-20 minutes or so while you put everything away and drink some coffee. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.
In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.
Mix the oils and teriyaki sauce in a skillet, and warm over medium heat. Baste eggs in skillet, turning constantly, until eggs turn dark brown (5 minutes). Remove eggs from pan. Mix garlic salt and pepper into oils in skillet. Stirfry broccoli until tender crisp (3 minutes), then melt cheese on top. Serve eggs with broccoli.
Pop popcorn as package directs. Meanwhile, in a small saucepan, combine butter, onion powder and garlic powder. Place over medium heat til butter is melted. As soon as popcorn is done, transfer to a large bowl. Drizzle seasoned butter over popcorn and toss evenly to coat. Immediately sprinkle on parmesan cheese and toss til mixed and melted.
In a large fry pan or dutch oven cook the onion and carrots in the olive oil until the onion starts to brown. Add the Steak, salt and pepper cook meat until done on all sides. Add Potatoes, Tomatoes and Mushrooms. Add the Balsamic Vinegar Bring to a boil and cook stirring often until most of the water is boiled off. If the Carrots are not done you can add some more water and cook longer. Serve on noodles or rice.
Cook and slice Italian Sausage, set aside. Lightly sautee green onions, mushrooms and peppers in butter. In the meantime cook pasta in generous amount of salted water, drain. Prepare Sauce: Melt butter on medium setting in a large pot. Slowly add flour to make a thin paste, stirring constantly. Slowly add milk. Add all cheeses, salt and black pepper. Simmer until partially thickened, adding more milk if neccessary. Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix. Transfer all to casserole dish. Top with bread crumbs. Bake at 350 degrees until heated through. Serve with side salad and garlic bread.