HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat. Chop the scallions (just the white part) and mince the garlic. Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag. Marinate the meet for at least 12 hrs (24 is best). Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms. Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.
Heat oven to 400°F. Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl. Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl. Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes. Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer. When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste. Heat oven to 400°F. To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy. Serve with guacamole if desired.
Preheat oven to 350*. Blend butter, sugar, vanilla, salt and lemon juice. Beat in eggs one at a time. Dissolve baking soda in sour cream, and add to butter mixture. Fold in flour, preserves, nuts and food coloring. Pour batter into two greased and floured loaf pans. Bake 35-40 minutes. (The photo I posted to this recipe in Oct. '05 was made with peach preserves. ;) ).
Using a medium saucepan, bring all ingredients to a slow simmer. Simmer for 5 minutes or until apples are tender. Serve warm over French toast, waffles or pancakes.
For the dressing: Add all ingredients in a bowl and mix well. For the salad: If grilling the corn, preheat grill to medium heat. Peel husks off of corn, lightly oil the ears, place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl OR drain canned sweet corn into bowl. Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.
Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start.
Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often. Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef. Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like. Serve immediately.
Combine the vinegar, oil, honey, salt and pepper in a medium bowl, and whisk to combine. Taste for seasoning, and add more salt or pepper if needed. Place half of the lettuce on each of two salad plates. Scatter the pomegranate seeds, pistachios, and cheese over each plate. Drizzle with the dressing, and serve immediately. Note: dressing can be made ahead, but will probably separate while sitting and need to be mixed again before serving.
Dissolve salt and pepper in ice water. Use at least 1/2 teaspoon of salt for each pound of meat you use. Add spiced water to meat, then add crushed ice and work in gently. Form 4 patties and grill or pan fry.
Beat togethet the curry powder, lemon juice and yoghurt. Marinate the chicken in the spice mix for 30 minutes. In a large pot heat the butter and oil together, and fry the onions till light brown in colour. Add the ginger and garlic, cook for 2 miins. Add the chicken and cook in the sauce for 5 minutes. Add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender. Slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. Stir gently and garnish with the coriander leaves. This is super over plain rice or noodles. Enjoy.
Preheat oven to 380°F. Tear bread slices apart to chunks or cubes. Place bread in a shallow square pan. Beat egg whites in a medium bowl. Stir in splenda granular. Add in yogurt and milk, beating at the same time to combine. Pour mixture evenly over bread. Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even. Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set. The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver! Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!
Choose only taro stalks that are pinkish end white. Peel off the outside skin. Cut the stalks into pieces 10 centimetres (4 inches) long. Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes. Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off. Shred the stalks along their length into thin strips, using a fork. Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks. Serve with tinned fish.
Pre heat the oven to 400F Place cut potatoes in a bowl or plastic bag Drizzle with the oil Mix together the sesame seeds, cayenne, paprika and fennel seeds Sprinkle over the potatoes and toss coating evenly. Place wedges on a baking sheet bake for 20 minutes, turn and continue baking for 20 more minutes (check after 30 cooking time will vary due to different sized wedges) Sprinkle with salt& Serve.
Heat the oven to 425 degrees F. Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well. Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan.
Mix all ingredients except chicken wings, wisking to combine well. Put chicken wings in a large bowl and pour marinade over. Mix well. Marinate for 3 hours, mixing twice to ensure proper coverage. Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil and put an oven proof, non stick rack on top. Put chicken wings on rack and bake for 1 hour and 10 minutes, turning wings over after 30 minutes and brushing with left over marinade. Remove from oven and let sit for 10 minutes. Enjoy!
Melt butter in a medium saucepan over medium heat. Add Cheddar cheese, and cook 2 minutes, stirring constantly. Stir in flour, sour cream, and chives. Spoon batter into ungreased miniature (1 3/4-inch) muffin pans, filling two-thirds full. Bake in 375 degree F oven for 20 to 22 minutes. Remove muffins from pans immediately. Yield: 4 dozen muffins.
Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan). Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked. If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt. Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
Preheat oven to 350°. Cook penne in boiling salted water until al dente. Drain pasta and place in large bowl. Heat olive oil over medium heat and saute garlic for about 1 minute. Combine garlic, broccoli, Parmesan cheese and cream with penne. Spoon mixture into a large baking dish and top with mozzarella cheese. Bake, covered for 20 to 30 minutes. Note: Can be made up until baking point and refrigerated until dinner time.
If you are planning to store in a jar sterilize before starting. Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil. Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up. Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.
Preheat the oven to 200°C/gas 6. Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water. Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice. Mix thoroughly and season with salt and pepper. Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together. Spoon a little of the courgette mix into the centre of each phyllo square. Pull up each corner to form a parcel, twisting slightly to secure. Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy. Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.
Preheat the oven to 400 degrees F. Mix the flour, sugar, brown sugar, baking powder, cinnamon, and salt into a bowl. Mix the butter in with your hands, squeezing it between your fingers. The mixture will be crumbly with some chunks of butter. In a separate bowl, mix the milk, egg, and vanilla together. Then pour it into the butter mixture and mix until just incorporated. Put a piece of parchment paper on the cookie sheet. Put the ball of dough in the center, flattening it into a disk approximately 8-9 inches in diameter and 1/2 inch deep. (It may help to put some flour on the cookie sheet to keep it from sticking). Cut the disk into 8 slices. Separate the pieces on the cookie sheet because they will expand and run into each other. Bake for 20-23 minutes.
In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours. Place the cooking oil in a pan and apply heat. When the oil is hot enough, add the marinated chicken. Cook all the sides for about 5 minutes. Pour-in the remaining marinade and add the water. Bring to a boil. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender. Add vinegar. Stir and cook for 10 minutes. Put-in the sugar, and salt. Stir and turn the heat off. Serve hot with rice.
Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good. Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds. Cube butter and add to the processor, process until it resembles breadcrumbs. Add water; I usually add 1/2 cup of water (the moister the pastry the better the result). Process until it is a ball of pastry. Wrap in Glad Wrap and put in the fridge for 1 hour. Grease a 20cm pie dish. I usually rub with butter then dust with flour. Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it. The pastry will rise slightly. The remainder can be frozen. Line the greased pie dish bake for 15 minutes in oven set at 180°C. LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined. Add water, lemon juice and lemon rind. Cook until the liquid has thickened and is translucent. Remove from the heat. Stir in lightly beaten egg yolks until fully combined. Stir in butter until fully combined. {our the lemon filling into the already semi cook pastry. MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak. Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it. Add the lemon juice/white vinegar, cornflour and cream of tartar. Beat in until combined. Take a really large serving spoon and place spoonfuls on top of the lemon filling. Go around the pie doing this and a scoop for the middle. The oven should be preheated to 150°C, which I think is about 300°F. Bake for about 40 minutes. The secret is to turn the oven off, open the door slightly and let the pie cool in the oven. Hope that all makes sense.
Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside. Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce. Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat. Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil. Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them. Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top. Bake at 375 for 18-20 minutes or until brown and bubbly.
Drain the artichokes from the can. Coarsely chop them. Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish. Add fresh ground pepper and salt to taste. Bake in oven at 375 - 400 until melted. To be served next day, just re-heat in microwave. Recipe can be doubled.
Heat 1 tablespoon oil in large skillet over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Heat remaining 1 tablespoon oil in skillet. Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft. Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well. Cover and cook on low 5 hours or until pork is tender and barely pink in center. Serve over rice and sprinkle with almonds, if desired.
Mix ingredients until it comes together to form dough. Roll on a board with a rolling pin until 1/3 inch thick then cut into long strips about a half inch apart, then cutting it into diamonds. Preheat oil in deep frying pan then place diamond shape dough into it, turning occasionally until dough is golden brown. Remove, let cool on brown paper bags or paper towels. When cool dust with powdered sugar or regular granulated sugar.
In a bowl, combine pineapple juice with the oil, white wine, soy sauce and dijon mustard, and mix well. Lay the chicken pieces in a large oven-proof dish (I love the aluminum disposable pans) and top with the pineapple chunks, diced onion, sliced mushrooms, red bell pepper, and green olives (if using). The green olives, although are optional, go together really well with the pineapple and provide a wonderful contrast. Top with the pineapple juice mixture, and cover with aluminum foil. Bake in a preheated 450 degree F (230 deg C) oven for 1 hour, then reduce to 400 deg F (200 deg C) and Bake for an additional 1-1.5 hours, or until chicken is done (cooking time will depend on strength of your oven). Turning the chicken over once through cooking will ensure that the chicken absorbs the flavor of the sauce. When chicken is done, remove the foil and turn the broiler on for 5 min to crisp it up. Optional: You can reduce some of the sauce in a pan and pour that over the chicken when serving.
Preheat grill. Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl. Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while grill continues to preheat. Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste. Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes. Transfer chicken to serving platter and drizzle with remaining lime juice mixture. Serve immediately with black bean and avocado salad.
In a blender or food processor, first pulse the tomato sauce and mayo together. Add the vinegar and lime juice, and pulse again. Add the garlic and pulse again, for a minute or two so the garlic gets liquefied into the mix. Add all the dry spices and pulse again, for another minute or two to really let the flavors blend. Leave the blender running and gradually pour in the olive oil as it mixes (don't just pour it in). Bottle it and let it sit in the fridge for about an hour prior to serving for the flavors to really incorporate. Goes quite awesome with taco salad.
For the beef filling, heat a tablespoon of oil in a pan. Fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and 1/4 water with cornflour until fairly thick but not dry. Put peas in till cooked. Dish into a Pyrex container and keep cool. For the mash potato topping, boil potatoes until cooked. Remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. Mash until creamy (do not blend). Pipe on top of cooked beef and sprinkle with cheese on top and grill for 5 to 10 minutes until top is golden brown. Serve. The above recipe can serve 5 to 6 persons. For 2 you can just cut the recipe in half and for the mash potatoes, you don't have to be exact--just adjust how thick you want the potato topping to be or if you want more beef than potato.
Place chicken in a large slow cooker; sprinkle with salt and pepper. Add plums, olives, capers, Italian seasoning, garlic and bay leaves. Pour broth, honey and vinegar over all in the cooker. Cover and cook for 5 to 6 hours. Serve with hot cooked rice.
In a oil on medium heat fry the garlic slices until fragrant remove garlic and set aside, then add the pork and stir until well cooked,and dark, making sure to separate a finely as possible. Add sugar, and fry until browner in color. Add msg and fish sauce and taste. Add crushed pepper, or black pepper if. desired. Add the garlic slices, add 1/2 cup of water, and let simmer until water has almost evaporated. Remove garlic and ginger, and serve with rice.
Heat oven to 425. Spray 12x8-inch (2-quart) baking dish with nonstick spray. In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well. Spoon into spray-coated dish. Spoon alfredo sauce over top; cover with foil. Bake at 425 for 25 minutes. Uncover; bake an additional 5 minutes or until hot and bubbly.
Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs. Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes. Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more. Serve over German dumplings, noodles or mashed potatoes.
Combine all the ingredients in a zip-top bag. Marinate in the refrigerator for up to 8 hours in the refrigerator. Roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees. Cover with foil and let rest 10 minutes before slicing.
In food processor combine Greek yogurt and cottage cheese. Blend until smooth. Add water chestnuts and pulse a few times to chop them up. Pour into mixing bowl. Add chopped green onions and Knorr soup mix. Rinse and drain spinach. Wring dry. Mix with other ingredients until well combined. Enjoy!
Spread slices of bread with butter or margarine. Sprinkle with candy sprinkles. Cut into triangles. Arrange on serving plate.
Saute onion, carrot, celery, leek, in butter until soft. Add apple, curry, cayenne and ground nuts and cook several minutes. Stir in flour and cook several more minutes. Gradually add warm stock and cream, simmer until vegetables are tender. Add chicken and rice and simmer 5 minutes. Season with salt and pepper and garnish with sliced scallions.
Preheat oven to 350. Roll dough onto 12" pizza pan and bake 10 minutes. Spread alfredo sauce on dough. Layer chicken over sauce. Sprinkle onions and mushrooms over chicken. Spread on broccoli and cauliflower. Spread cheese over top. Bake 15 minutes.
1. Preheat oven to 350 degrees. 2. Chop and steam broccoli for 5 minutes. 3. Cook the bacon and remove just before it becomes crisp, set aside. Save 2 tablespoons of the bacon grease in the frying pan. 4. Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent. 5. Slightly grease the pie pan and place the pie crust inside. Crimp and flute the edge of the crust so it is above the rim of the pie pan. 6. Place pie pan on a large cookie sheet. Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven. 7. In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside. 8. Spread the shredded cheddar on the bottom of the pie shell in a single layer. 9. Add the bacon on top of the cheese in a single layer. 10. Add the garlic and onion spreading it over the beacon as evenly as possible. 11. Layer the broccoli on top. 12. Pour the cheese/egg/milk mixture over the top until everything is well covered. 13. Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean. 14. Let it cool on a wire rack for 15 minutes and serve.
Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese. Refrigerate to let flavors meld. Preheat oven to 400°F. Spread pizza crusts with potato mixture. Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.