HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from beef and cut diagonally across grain into slices as thin as you can. Mix next 6 ingredients in large bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef. Cook and stir sesame seed in 10 in. skillet over med. heat till light brown. Remove from skillet. Heat 1 Tbsp veg oil in same skillet until hot. Add beef and cook and stir until browned, 3-4 minutes. Sprinkle with sesame seed. Serve over rice.
Combine all ingredients except shrimp. Chill sauce thoroughly. Before serving, mix shrimp with sauce. Serve over lettuce or in a wine glass for a nice presentation.
In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set for 2-3 hours.
Saute onions in small amount of butter until clear. Combine onions and remaining ingredients in double boiler over low heat; stir constantly until cheese is melted. Serve hot in chafing dish with taco or corn chips.
Combine syrup, brown sugar, mustard, lemon juice and salt in a 10 inch skillet over medium heat. Stir until mixed. When hot, add bacon slices and gently shake pan until the bacon slices are coated. Remove from heat and transfer bacon to serving platter. Brush with additional glaze. Serve immediately.
In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight. Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius. Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice). Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites. Stir in the dry ingredients. Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
Bring cream cheese to room temperature. Blend cream cheese and butter. Add sugar a cup at a time. You may end up needing more sugar for thicker frosting. Add peppermint extract and 7 drops of green food coloring. Beat or stir until fluffy.
Drizzle tuna with olive oil, sprinkle with salt and pepper on both sides. In a very hot pan, sear tuna for 1 minute on each side (for rare). For Sauce: Cream 1 avocado to a smooth consistency, cut other avocado into 1/4-inch cubes, to add texture. Mix all remaining ingredients in avocado mixture. Slice tuna into bite-sized (2-inch) pieces, top with a spoonful of guacamole. Serve on toasted pitas.
In a nonstick skillet, over medium-high heat, heat olive oil. Season pork chops with salt and pepper. Place chops in skillet, and cook about 5 minutes each side, turning once, until browned. Remove chops from skillet and keep warm. In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes. Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces. Turn heat to high and bring mixture to a boil. Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes. Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.
Beat the cream cheese till soft and creamy, gradually add in the condensed milk. Blend until smooth and stir in lemon juice, lemon rind, vanilla and almond extracts. Add a little toasted coconut to the bottom of each tart shell. Cover with cream cheese mixture and chill for 2 hours, until mixture has set. Before serving add a strawberry slice, pineapple chunk and a large blackberry to each tart. Brush lightly with melted crab apple jelly. Any leftovers must be refrigerated.
Preheat oven to 375 degrees F. Line 12 cup muffin tin with paper cups. Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes. Combine dry ingredients, mixing well (or sifting to mix well). Stir egg whites into the oats mixture until well blended. Add flour mixture to oats; mix just until dry ingredients are moistened. Fill muffin cups almost full. Bake in preheated oven 20 to 24 minutes or until light golden-brown. Let muffins sit a few minutes then remove from pan and cool slightly. For glaze, combine powdered sugar, lime juice and lime peel in a small bowl. Dip muffin tops in glaze and let cool completely.
In 10 inch skillet over medium high heat add 1/4 cup butter. Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside. Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes. In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula. In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture. Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Put crackers in a large mixing bowl. Combine remaining ingredients in a large measuring glass or small bowl and whisk together. Pour over crackers and start turning with a plastic spatula or wooden spoon; try not to break the crackers. Stir for a few minutes so that there is no pool of oil at bottom of bowl and the crackers have absorbed the majority of it. You can let them sit to dry out a bit, but I usually can't wait that long! Enjoy! Betcha can't eat just one handful! *** Make sure to use Ranch DRESSING mix, NOT the dip mix!***.
Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking. In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender. Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out. Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy. Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.
Heat in a saucepan the milk, lemon peel, sugar and almond extract. When it begins to scald, remove from heat. Beat egg white and add. Now add rum and brandy. Serve hot.
Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them into the glass. Pour in remaining ingredients and mix well. Serve with a lime wedge on the edge of the glass. Our troop leader Nashawn, also made this recipe using mint and raspberry extract to taste, and it got rave reviews. For an alcohol variation, add 1-2 shots (30-60ml) of dark rum to 16 ounces of cooler. (No, The Girl scouts did not partake of this version!).
Saute the chicken in 1 tablespoon of the oil in a large, deep skillet until browned, about 3 minutes per side. Remove and set aside. Saute the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown, 8-10 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vermouth, diced tomatoes, and thyme. Simmer until the sauce thicken, about 10 minutes. Chop the chicken and stir it and any juices to the skillet and gently cook through. Season with pepper and up to 1/2 teaspoon of salt.
Fry pepper, onion and celery in olive oil until tender. Add ground chicken and garlic and cook until browned. Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.
Preheat oven to 325°F. In a large skillet, cook sausage over medium-high heat, stirring frequently until throughly cooked and no longer pink. In a large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half of the bread evenly in a buttered 9 by 13x2-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of the optional ingredients. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole; Bake uncovered for 55 to 60 minutes, or until eggs are set; tent with release foil if top begins to brown to quickly.
Peel and slice the carrot. Slice the celery, and break up the shiitakes. Put all the ingredients in a pot. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer. Strain through a fine sieve. If your sieve is coarse, line it with a clean tea-towel. Use in place of chicken stock. The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water. The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death. Discard the herbs.
Preheat oven to 375 degrees. In a small frying pan, add 1/4 cup oil and the 8 cloves of garlic, with skin on. cook on low for 15 minutes. In a different frying pan, add remainder of vegetable oil, heat on high until oil is hot. add onions, bacon, black pepper, cayenne pepper, salt, poulty seasoning, and brown sugar. Reduce heat to low Caramelize onions and cook bacon for about 15 minutes or until onions are brown in color. Once garlic is cool enough to touch, but still warm, squeeze from skins, finely chop. In a bowl mix 4 tablespoons of softened butter and cream cheese together. Add to the bowl, caramelized onions, bacon and garlic. (if you choose to use bacon bits, do not add until bread comes out of oven). Cover both cookie sheets with foil, spread 2 tablespoons of butter on each. make sure entire sheet is covered with butter. Place 5 slices of bread on each cookie sheet. Spoon the warm cream cheese mixture on to each slice of bread. Pop into oven for 15 minutes. Remove from oven. If doing vegetarian, evenly sprinkle the bacon bits now. press them into the bread with the back of a spoon. If using for appetizer cut each slice of bread in half. Enjoy!
Mix together the water, lemon juice and sugar in a large pitcher until sugar is disolved. Chill till cold. At serving time add the rum, lime slices and fresh mint for garnish.
Cut chicken pieces in half or quarters (not cubed, just cut up enough to make it all fit in the crockpot). Combine coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, and red pepper flakes in the crockpot and whisk together. Add in peppers, chicken, and broth. Mix all ingredients together to completely cover the chicken in the curry mixture. Cover and cook at low for 6-8 hours or high for 4-5 hours.
Fry the thinly sliced onions in oil until slightly golden. Cut the meat and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 or more minutes, adding more hot water during cooking if needed. Wash celery and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft). Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and adjust to your taste. Serve with plain rice.
In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight. Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions. Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat. Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.
prepare pizza dough into 2 pieces. prepare each pie this way or freeze your dough for later. preheat oven to 555 or the highest. roll out pizza dough to 16 inches. place on stone or pan and make indentations all over the pizza dough with fingers or hands. brush all over with olive oil, including the sides. sprinkle tomatoes and garlic first then the basterma and saguk. sprinkle the mozzarella and kaskaval cheese on top. sprinkle on the salt and pepper and drizzle on more olive oil. Bake until the crust is golden brown and the sauce is bubbling. About 10 minutes depending on your oven. Remove from oven and sprinkle on Parsley. Allow to cool a few mins and cut into slices.
1. Preheat oven to 300*F. 2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. 3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. 4. Preheat an outdoor grill for high heat. 5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it). My Note: I used Jameson's Irish Whiskey. This sauce is awesome! We'll use it again and again. I followed those cooking instructions and used the dry rub from that recipe, as well. I used this sauce at the end where it calls for using your "favorite bbq sauce." Hands-down, this is our favorite sauce recipe. Can't wait to try it on my grilled whole chicken breasts! Update 2/4/05 I always double the recipe. One new tip: I use a mini food processor to mince the onions, but you still get small pieces in the sauce. It's great that way, but this time, after fully cooking the sauce, I let it cool and blended it in a regular blender. Awesome smooth texture, terrific flavor! Now we have two options.
Spinach: Set a wok or heavy skillet over high heat until very hot. Add both oils and heat until smoking, then add the ginger, garlic and red pepper flakes and stir-fry until fragrant, 30 seconds. Add the spinach and stir until slightly wilted but still brightly colored, no less than 1 minute. Remove the wok from the heat and toss the spinach with the sherry and soy sauce. Turn the spinach onto a warmed platter and keep it warm while the eggs cook. Coin-Purse Eggs: Heat a large nonstick skillet over high heat. Add the oil, swirling to coat the bottom of the pan. Crack each egg into a saucer and then add it to the hot oil, as for regular fried eggs. Cook until the bottoms are set, about 1 minute. Then fold each fried egg over into a half-moon shape, enclosing the yolk and pressing the edges of the white to seal it closed like a coin purse. I like my egg yolks pretty well 'set' so I let the egg cook for a while after folding it and then I carefully turn the 'purse' over so the other side can brown a bit. Arrange the hot fried eggs on top of the ginger spinach and serve immediately. Note: This is also a great way to fry eggs for a crowd since they take up less room in the pan and you can fit more inches.
Preheat oven to 325F degrees, butter 8" square oven proof dish. Arrange broccoli in the dish. Top with the sliced tomatoes or deseeded tomato quarters Sprinkle with the basil. In a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). Spread this mixture over top the tomatoes. Sprinkle with remaining parmesan. Bake uncovered 40-50 minutes. It should be bubbly and light brown. Serve.
Spray a 9x13 baking dish with non-stick cooking spray. Add sliced apples evenly. Sprinkle cake mix evenly over apples. Pour soda GENTLY over cake mix. DO NOT MIX- Just pour slowly. Bake at 350 degrees Fahrenheit, covered, for 30 minutes, and uncovered for 30 minutes. I halved the recipe using only 3 apples, 1 box of Jiffy Mix cake mix, 6 oz of Diet 7-up and 9" pie pan! It was still wonderful!
Whisk together first 6 ingredients in a small bowl until blended. Place snow peas in a foil packet. Pour rice wine vinegar mixture over snow peas; seal packet. Grill over medium heat 7 to 10 minutes or until tender. Sprinkle with toasted sesame seeds before serving. Serve immediately. Note: To quickly and easily toast sesame seeds, spread seeds in a single layer on a cookie sheet or jellyroll pan; place on grill or in a preheated 350 degree oven. Stir once or twice while watching closely so they don't overbrown.
For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins. Saute oil, onion, hot peppers and garlic on medium for 4 minutes. Add mushrooms, spices, tofu or chickpeas and saute for 5 minutes more with some salt. Add soymilk and lemon juice. Dissolve peanut butter and miso in hot water. Add to stir fry. When almost ready, add spinach on top to steam. Serve with lime slices.
In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes). Beat in eggs, one at a time. In a second bowl sift together flour, baking soda and salt. In a third bowl mix together yogurt, orange juice and rind. Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet. Stir in blueberries. Pour batter into well greased and floured 9" or 10" tube or Bundt pan. Tap pan lightly to release air bubbles and smooth top. Bake at 350F for 60-70 minutes or until knife comes out clean. Let cool for 15 minutes in pan, the remove and cool on rack. Before serving, sieve icing sugar over top.
On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion, red pepper and dill (if desired). In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved. Drizzle over the prepared salad plates and then sprinkle the salads with croutons. Serve immediately!
Rinse your quinoa well in a mesh strainer (David Lynch didn't do this, but it is supposed to make your quinoa less bitter). Add the quinoa to a small saucepan, along with 1 cup of water, 1 veggie bouillon cube, and a pinch of sea salt. Bring to a boil. Reduce the heat, cover, and cook for 7 minutes. Add the broccoli, cover again, and cook for 3 more minutes. Check the quinoa. If there is still water in the pan cook for 5 more minutes or until the water is absorbed. Transfer to a bowl. Add a Braggs Liquid Aminos and extra virgin olive oil to taste. Put on your favorite David Lynch movie, and enjoy!
For the shell place the margarine and apple juice in a pan and heat gently until th margarine has melted. Crush the cereal and stir into the pan. Transfer into a 9 inch round tart pan and press down firmly. Let set. For the filling, place the tofu and yogurt in a blender or food processor and process until smooth. Dissolve the gelatin in the apple juice and stir the juice immediately into the tofu mixture. Spread the tofu mixture evenly over the chilled shell. Place in the fridge until filling has set. Remove the tart pan and place the cheesecake on a serving plate. Arrange the fruits over the top. Melt the red currant jelly with 2 tablespoons hot water. Let it cool and then spoon it over the fruit to serve.
Dumplings: Preheat oven to 400°F. Thaw and unfold puff pastry. On lightly floured surface, roll the pastry into a 16" sqaure. Cut with a knife into 4 equal pieces. Peel and core cpples. Trim the bottoms so the apples sit flat. Place 1 apple in the center of each square. Use 1/4 teaspoon of lemon juice if apples start to trun brown. Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon. Spoon into apples. Beat the egg and water together in a small bowl. Moisten the edge of the pastry with the mixture. Bring the pastry up around the apple, pleating the pastry as needed to form a seal. Place the dumplings in an ungreased 9x13 inch baking dish. Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda. Bake for 35 minutes until golden brown. When ready to serve; heat the caramel sauce and the toasted pecans. Place a warm dumpling on a serving plate and drizzle the sauce over the top. Garnish with cool-whip or vanilla ice cream, if desired.
In a small bowl, mix mustard, maple syrup, olive oil and tarragon. Add salt and pepper. Brush each slice of pear with a little bit of this mustard mixture. Put 3 slices on a baking sheet, overlapping them slightly. Do the same with the remaining slices. Set aside. In a bowl, pour remaining of mustard mixture, add chicken and stir to coat well. In a large non-stick skillet, cook chicken at medium heat 4 to 6 minutes or until golden (flip it at mid-cooking). Put chicken breasts on the bed of sliced pears. Cook in a preheated oven of 350 F for 15 to 18 minutes or until chicken is not pink inside. Meanwhile, pour chicken stock in the skillet and scrape the bottom with a wood spoon and cook at medium heat 3 to 5 minutes or until the sauce has reduced to a third. When ready to serve, distribute the bed of pears and chicken breasts in the plates and sprinkle with a little bit of sauce.