HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a cast iron skillet over medium high heat. Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides. Cut the french bread into pieces a little shorter than each of the patties and set aside. Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan. Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add another 1/2 tablespoon of the olive oil, if necessary, then add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 oz of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes. When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.
Cap and rinse berries, place in a large colander. Pour boiling water over berries and let drain 1 minute. Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently. Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon. Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole. Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace. Cover with a 1/8 inch layer of paraffin. cover with lids.
Spray an 8 inch square baking pan with non-stick cooking spray; set aside. In large bowl, with fork, stir together flour, sugar, cocoa, and baking powder and salt. Stir in butter, egg whites, and vanilla; mix well. Stir in walnuts. Spoon batter into prepared pan, spreading evenly. Bake at 350 degrees for 30 to 35 minutes. Let cool. Makes 8 servings.
Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
In a small bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. In a large bowl, combine the chicken, celery, mushrooms and peppers; stir in sour cream mixture until combined. Cover and refrigerate for at least 4 hours. Just before serving, stir in the bacon and pecans. Spoon 1/4 cup chicken salad onto each lettuce-lined croissant.
Combine all vegetables in large bowl. In a small bowl, mix together vinegar, mayo, Dijon and dill. Pour over veggies and mix well to combine. Chill for at least one hour before serving.
In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes. Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve. If desired, add protein powder just before serving.
Put 4-6 quarts water on stove to boil. Add dry noodes. Bring back to boil and cook 7 minutes. Drain. Do not rinse. Oven temperature 350*. In 9 X 13 glass pan, spray Pam or grease the pan. Add the consomme'. Rinse out the cans with the hot water. Add to the pan and stir. Add the butter or margarine and bay leaf. Add the precooked noodles and stir until all are covered in consome'. Cover the dish with foil. Bake 20 to 30 minutes. Stir twice while cooking. Serve right from the dish. Add salt and pepper and more margarine if you prefer. Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.
Brown ground turkey breast; drain. Stir in salt through tomato sauce and set aside. To make the crust, stir together flour, cornmeal, sugar, tsp salt, and baking powder; cut in butter. Blend in 1/2 cup of cheese, milk, and egg. Spread crust mixture over the bottom & sides of nonstick 9-inch square baking pan or glass pie plate. Pour filling into crust. Bake at 400 degrees for 25-30 minutes.
Preheat to oven at 250°C (480°F). Mix well with a food processor flour, sugar and eggs. Melt your chocolate with the butter in small pan or in the microwave. Add the chocolate mixture and the Kirsch to the dough. Mix well again. Prepare your baking mold (24 cm / 9.4 inch) with butter and flour. Transfer your dough. Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven). Decorate with icing sugar before it's completely cold. The cake should be still wet inside! Enjoy and -- the day after is even better!
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness. Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes. Season flour with salt, pepper and oregano. Drain the chicken and dredge well. Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout. Transfer the chicken breasts to a platter; cover with foil to keep warm. Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels. Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl. Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter. Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce. Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges. COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet lightly with some of the butter. Top with second sheet; brush with butter. Repeat with third sheet. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares. Press each into lightly greased 1 3/4-inch mini-muffin or tart cup. Bake in centre of 400°F oven until golden, 4 to 5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce. Add crabmeat, mango, green onion and coriander; toss to mix. Add avocado; toss to combine. Spoon into phyllo cups.
Cream butter with sugar. Blend in eggs. Beat well. Add flour, sifted with salt and baking soda. Fold in pineapple, nuts, and coconut. Spread on greased 10" x 15" x 1" baking pan. Bake at 350 degrees F. for 25 to 30 minutes. Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency. Quickly spread over entire cake. When glaze is dry, drizzle the melted chocolate chips over the cake.
Mix the yeast with 1/4 cup of salted water. Let the yeast rest until it rises & becomes bubbly, roughly 5 minutes. Place the flour, farina, & salt in a large bowl then stir in the olive oil. Add the yeast mixture to the dry ingredients & stir. Slowly add 1/2 cup of water, stirring well to combine all the ingredients. Make sure you get rid of any lumps. Cover the dough in a clean damp cloth & let it rise in a warm place for 1 1/2 hours. Optional: Brown the sesame seeds on a pan in a hot oven for 2 minutes before using, this enhances their flavor. Preheat the oven to 400 degrees. Lightly spray a baking sheet with cooking spray. Mix the seeds into the dough, stirring gently. Place small amounts of dough in the shape of balls (roughly 15) on the baking sheet. Brush lightly with the egg & bake for 20 minutes.
Preheat oven to 350°F. Spray non stick spray in 8x8 inch casserole dish. Dump corn and egg in dish, mix. Pour milk over corn and egg Crush saltine crackers over mixture until it is not very runny, mix in with corn mixture. Slice butter and lay over top of mixture. Sprinkle desired amount of brown sugar over butter (I put a good amount on). Cook for about an hour or until brown sugar is no longer runny on top.
Let the rib eye come to room temperature. Rub it with the vegetable oil on both sides. Heat a heavy skillet over a high heat on the stove. Once hot, add the steak and cook, turning often, until rare (3 to 4 minutes, total). Remove from the skillet to a cutting board and let rest for 10 minutes. Very thinly slice the steak. Mix the steak with paprika, salt, pepper and cornstarch in a small bowl. Cut the top and base off of the onions, peel away the dry papery skin. Cut the onion into 1 1/2 inch thick rounds. Pop out the layers to get onion rings - you'll need 4 large onion rings for this recipe. Save the remaining onion bits for another recipe. Place the 4 onion rings on a large plate or a cookie sheet lined with parchment paper. Take 1/4 of the steak and place on a square of provolone cheese. Push the whole thing into the onion ring to fill it. Repeat with the rest of the steak and cheese slices. Freeze the onion rings for at least 2 hours, until solid. Place the flour in a shallow bowl. Crack the eggs into a second shallow bowl and beat with a fork. Place the panko into a third shallow bowl. Take each frozen filled onion rings and carefully coat entirely with the flour, then the egg then the breadcrumbs. Once coated, dip each onion ring into the egg again and the breadcrumbs again. Set aside. Fill a medium pot with 2-inches of vegetable oil and place over a medium heat and let the oil come to 350 degrees F (measure this with a kitchen thermometer). Once the oil is at the right temperature, gently lower in one of the onion rings. Let it cool until golden all over, turning occasionally to ensure even browning. Remove with a slotted spoon to a plate lined with paper towel to allow the excess oil to drain. Repeat the frying with the other onion rings. Serve the onions rings hot with the marinara sauce, for dipping.
Preheat oven to 350 degrees and line muffin pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside. In a large mixing bowl stir together brown sugar, oil, applesauce, soymilk, vanilla, and bananas. Mix in flour mixture just until blended (do not over mix!). Stir in chocolate chips and walnuts. Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool muffins in pans for 10 minutes then transfer to cooling racks to cool completely.
Preheat oven to 300 degrees. In a large mixing bowl, combine all ingredients. Stir until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Use a 2 1/2-inch long bone-shaped cookie cutter to cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack.
Combine cottage cheese, sour cream, lemon juice, and curry powder in food processor or blender, and process until smooth (about 1 minute) Add artichokes, parsley, scallion, salt and pepper. Process mixture until artichokes are coursly chopped in small pieces. Dip can be served with crackers, raw veggies, or toasted crusty bread.
When preparing the jalapeno peppers wear gloves and wash with hot soapy water afterwards to avoid contact with your skin and especially your eyes. Add all of the ingredients and stir to combine. Cover and cook on low for 8 hours.
Put the clams in a large bowl and cover with cold water. Add the cornmeal to the water. Let clams sit for 20 minutes to 1 hour. The clams should filter the water through their systems and spit out their grit. Remove the clams from the water - DO NOT pour into a colander - to a clean surface. Scrub the clams with a brush to get rid of any barnacles or residual sand, and rinse with cold water. Your clams are now ready for cooking!
In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley. Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend). Make sandwich-place bread slices on work surface and drizzle lightly with olive oil. Layer the tuna salad on 4 slices, followed by avocado and tomato. Top with remaining bread, oil side down.
Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency. Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs. Refrigerate and use within 24 hours.
In large skillet, cook beef over medium high heat until no longer pink; drain. Stir in salsa, soup and brown sugar. Cover, and simmer 10 minutes or until heated through. Spoon 1/2 cup unto each bun.
First grate the gourd. Then, add all ingredients except the 2 extra tablespoons of oil. This oil is used to coat your fingers before rolling the batter into long pieces to steam. After mixing all ingredients to make a thick batter, shape into long thin rolls with your fingers using the oil so the dough does not stick. Then place into steamer and steam for 45 minutes or until cooked. Let sit for a few hours before enjoying!
Set oven to 350 degrees. Lightly grease a 10-inch tube pan. Cut biscuits into quarters (4 pieces, use a scissors to make it easier!). Dip all pieces lightly in melted butter to coat. Place one-third of the biscuits all around into bottom of prepared pan. Sprinkle with half of the bacon, Parmesan cheese, onion and green pepper over the biscuits. Repeat. Top with last third of dipped biscuits. Bake for 40-45 minutes. Delicious.
Melt butter, cook onion for 3 minutes. Stir in rice and toss to coat in onion mixture. Add soup and wine, stir well. Gradually add water. Simmer over low heat, stirring often till liquid is absorbed and rice is tender. This may take 20 minutes or so. Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking. Season to taste.
Make 2 cups rice in a rice cooker. Take 1 1/2 cups of cooked rice and let cool. In a sauce pan on low heat combine rice vinegar, sugar and mirin together. Cook until the sugar dissolves. Once cooked, place aside later to mix with the rice. Julienne (cut into strips) the cucumber, imitation crab and avocado. Combine rice and vinegar mixture, make sure the rice is moist and not too wet. Using a sushi mat, place nori (seaweed) on the mat. Cover 4/5 of the nori with rice, leaving some space on the top. Add the crab, cucumber and avocado in a small strip across the bottom of the nori with rice. Slowly roll the sushi tightly and seal the edges with water. Cut the roll with a sharp knife, 6-8 pieces depending on how large the slices. Serve with soy sauce, wasabi and ginger.
Shell and devein shrimp, then cut each into 4-5 pieces. Divide the pieces among the bottoms of 4 small heatproof bowls (or use teacups, preferably without handles). Peel and grate the turnips onto a kitchen towel. Bring the corners of the towel together to form a small bag and twist the top closed, squeezing out about half the liquid. You should have approximately 1/2 Celsius grated turnip. In a bowl, beat the egg white with the pinch of salt until soft peaks form. Add the grated turnip, mixing in gently but thoroughly. Divide the turnip mixture among the 4 bowls, mounding it softly to cover the pieces of shrimp. Steam the bowls of turnip clouds for 10-12 minutes. In the meantime, season the dashi with the soy sauce, salt, and sake, and heat it through for several minutes. Dissolve the cornstarch in an equal amount of cold water and stir it into the seasoned stock. Cook over medium heat, stirring, until the sauce thickens slightly. Pour some of the sauce over each steamed turnip cloud. Garnish the top of each portion with either a small dab of wasabi (to be dissolved into the surrounding sauce by each diner), or chop sprigs of trefoil or coriander and scatter them over each cloud. Serve piping hot.
Preheat oven to 410*F. Chop the tomato into chunks and place them in a bowl, along with some chopped broccoli, the dried parsley and oregano, and 1 clove that was minced, and toss. Set Aside the vegetables. Roll out the dough onto a pizza pan, and brush or spritz on some olive oil. Fold your crust the way you want it. Grate the whole mozerella block over the pizza. Scatter the vegetables around the top off the pizza. Scatter around some of the fresh basil. Sprinkle the other minced clove of garlic around on the top of the pizza. Bake for 10-15 minutes, until the cheese starts to golden.
soak beans overnight. In the morning, drained the beans and put them in the crockpot. Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth. Add the garlic, onion, peppers, tomato paste, and corn. Cover with water--you may need to add water throughout the cooking process. Add the dry spices. Start with the minimum, you can always add more! Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor. After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little. Serve with sour cream, corn chips, cornbread, or all by itself!
In a small mixing bowl, beat butter and honey until fluffy. Add cranberry sauce and beat on low until blended. Store in refrigerator.
I have given out this recipe to some friends and family over time. All of them have said the same thing theirs does not taste like mine. The truth about being a great cook is you have to love to cook or entertain, if you are just doing it to do it, it will not taste right. Do it because you have passion for it. My personal spin on this goes like this: 1. Get your blender setup and start by pouring (1) can of evaporated milk, and adding (3) tbs of cinnamon. Pulse the blender for about 3 seconds. 2. Pour in (1) can of condensed milk and pulse for 5 seconds. 3. Pour in (1) can of evaporated milk and pulse for 5 seconds. 4. Pour in (1) can of cream of coconut and pulse for 5 seconds. 5. Pour in last can of condensed milk (3) tbs of vanilla and add the (4) oz of rum. Mix in blender for about 1 minute. This should render about 2 liters of coquito. You can use sterilized empty wine bottles or purchase one. Pour into bottles or bottle and freeze for about (4) hours. This drink will not freeze completely, it will acquire the form of a melted ice cream. It is very rich, that is why it should be consumed as cold as possible. Enjoy.
Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate. Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add flour and cook, stirring constantly, until it browns slightly, about 1 minute. Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot. Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes. Stir in lemon zest.
Mix miso, sugar and shoyu thoroughly in a large pot. Add ginger and garlic; mix well. Place pork butt in pot and simmer for 2-1/2 to 3 hours until done and well soaked. Slice and serve hot!
In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined. Beat in flour. Knead dough together until well blended and shape into a ball. Set aside. Combine preserves, apricots, and orange peel. Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper. Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges. Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack. When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack. In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.