HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm. Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Saute 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired. NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Place sliced fennel and sliced radishes in a bowl of ice water and let stand for 15 minutes, or until very crisp. Drain and pat dry. Whisk oil and lemon juice and seasonings together. Toss together and let stand for 5 minutes before serving.
Place the sauerkraut, onions, wine and beef stock into a pan and simmer for 45 minutes. Meanwhile add the salt and pepper to the meat and shape into small balls about the size of a marble. Drop the meatballs into the soup along with the sugar and simmer 15 minutes. Take off the heat, stir through the parsley and plate up. Place a dollop of yoghurt onto of soup.
Brown ground beef with onions and peppers. Add salt and pepper. Cook till well done. Add refried beans. Cover and simmer for 5 minutes. Cook tortillas in small amount of oil in small frying pan until golden brown on bottom. Drain on paper towel. Spread meat mixture on tortilla and top with your favorite topping. cheese,tomatoes,olives,sour cream etc.
Place hash browns patties in a single layer in a greased 13x9x2 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350' for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.
Pick over crabmeat, removing any shell or cartilage. In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly. Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration. Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat. Sprinkle wedges lightly with salt. Serve.
Mix 1 large box of strawberry-banana jello according to package directions. Let set in the icebox until almost set (jelled), but not quite (about 2 hours). Drain can of mixed fruit and add to your jello. Now, peel and slice your banana in your jello and mix. Add about 3/4 container of Cool Whip to your jello and fold. Return jello mixture to your icebox and let it finish setting up. If you mess up and your jello sets up all the way, just microwave for about 1 minute or leave at room temperature until it begins to soften and then add your mixed fruit, etc. You cannot mess this up!
Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. MICROWAVE INSTRUCTIONS
Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. OVEN INSTRUCTIONS
Preheat oven to 350 degrees. Put the pork loin which has been prepared with garlic and salt in a roasting pan. Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees. Spread marmalade mixture on roast during last 15 minutes of cook time. Remove from oven and allow to rest for 10 minutes prior to slicing.
Preheat oven to 400 degrees F. Spray a bundt pan with nonstick cooking spray; set aside. To make the fried rice ring, heat 1 tablespoon oil in a large nonstick skillet or wok over medium high heat. Cook the red onions and bell pepper until softened and starting to caramelize, about 5 minutes. Stir in the peas, carrots and garlic and cook for another 2-3 minutes, stirring occasionally. Stir in the rice, soy sauce and sesame oil and cook until rice is starting to become toasted. Make a well in the pan in the center or on the side and pour in the eggs. Scramble the eggs, then stir into the rice mixture. Stir in the scallions and season with salt and pepper. Spoon the rice into the prepared bundt pan and press with the back of a spoon to pack down and make even. Bake until the edges are crisp, about 25-30 minutes. Remove from the oven and set bundt aside to cool slightly. To make Beef and Broccoli, in a medium bowl, whisk to combine 2 tablespoons cornstarch, water, soy sauce, sesame oil and light brown sugar. Set aside. In a medium bowl, stir to combine sliced steak with 2 tablespoons low sodium soy sauce and 2 teaspoons cornstarch. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium high heat. Cook steak, stirring occasionally, until browned and just cooked through, about 3-5 minutes. Remove from skillet and place in a bowl. Return wok or skillet to medium high heat and add remaining oil. Cook onions and broccoli until onions are softened and broccoli is tender crisp, about 5 minutes, then stir in beef. Pour in prepared water, soy sauce and cornstarch mixture. Bring to a simmer until thickened, about 1-2 minutes, then remove from heat. Unmold the fried rice ring onto a plate or platter and spoon the beef and broccoli into the center. Garnish with toasted sesame seeds. Equipment: https://www.amazon.com/gp/product/B0036C0PAO/.
Wash the chicken breasts well, remove the skin and pat dry. combine honey, lavender blossoms, and black pepper in a small bowl and set aside. Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish. Bake 1 hour 350 degrees. The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.
In a small saucepan, heat milk to 375, stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Heat the oven to 200°C/gas6. Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally. Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes. Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley. Spoon the vegetables into a oven-proof dish and top with the crumble mix. Bake for 25 minutes until golden brown and bubbling.
PREPARE GRAHAM CRACKER CRUST--------. Mix cracker crumbs, sugar& melted butter. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake at 350° for 8 to 10 minutes. Cool. CHEESECAKE-------. Combine cream cheese, 3/4 cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med. speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. COCOA MIXTURE------. Combine cocoa and 1/4 cup sugar in small bowl. Add oil and 1/2 teaspoon vanilla. Add 1 1/2 cups of the cream cheese mixture; mix until well blended. Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect. Bake at 450° for 10 minutes; do not open the oven door; decrease temp. to 250° and continue to bake for 30 minutes. Turn off oven. Leave the cheesecake in the oven for 30 minutes without opening the door. Remove from oven. Loosen cake from side of pan. Cool completely. Chill thoroughly.
Cream butter and sugar together; add persimmon pulp, buttermilk and eggs. Then add dry ingredients and mix well. Pour into 10x12 baking dish and bake at 350 degrees for 45 minutes. Top with icing when cooled. To prepare icing: Cream butter and cream cheese together; add vanilla, cream and then add powdered sugar. Spread on brownies, sprinkle with pecans.
Heat oven to 375*. In 10" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain, return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,. Remove from heat, set aside. In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside. In another 10" nonstick skillet, melt 1/2 tbls of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low, stir remaining 1/2 tbls butter into potatoes. Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat and set aside. Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim. Spoon potatoe mixture evenly into dough lined cups. Spoon sausage mixture evenly over potato mixture( cups will be very full) Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.
Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water. Turn crock pot on high for 1 hour and then cook on low for 5-6 hours. Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy. Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.
Heat oil in a pan; cook chicken for 4-5min on each side until golden. Remove from pan and keep warm. Add the onion to the pan and cook for 7-8min until softened. Add the pepper, garlic and zucchini and continue to cook for 2min. Stir in the tomatoes and stock and bring to the boil, then return the chicken to the pan. Simmer for 10-15min until the sauce is thick and the chicken cooked through. Add the beans to the sauce with the basil and plenty of salt and black pepper, and stir to heat through. Serve immediately with crusty bread.
Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.
Add apple juice, simple syrup and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with granulated sugar. Garnish with an apple slice.
Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes. In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree. Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature. Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.
Hat skillet or start coals in grill . Salt and pepper burgers to taste. Add to pan or grill. Cut avacodos, remove seed and flesh. Mash avacodo in small bowl. Cook burgers til almost done to your liking, add cheese til melted. Spread equal amounts of mashed avacodo and mayo over bottom 1/2 of each bun, then add burger, onion, tomato and one each whole canned pepper. Top with other half of bun--enjoy.
Put eggs in a pan of cold water, covering the eggs by an inch. Set the pan over high heat and bring the water to a full, rolling boil. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute. Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side. Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste. Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired. Chill until ready to serve.
Brown meaty chicken pieces in butter with sliced onion and minced garlic. Place browned chicken and onions in pressure cooker. Dump remaining ingredients over chicken. Heat on high until pressure cooker top starts to rock, then reduce heat to medium-high. Cook for 15 minutes. (Can also be simmered on the stovetop.) Serve over rice with sauce.
In large skillet, simmer onion in 1 T. oil until golden. Remove pan from heat and add thyme. Season steaks with seasoned salt and black pepper then dredge steaks in flour. Using an iron skillet (or another skillet) brown steaks in 1 T. oil until nicely browned on both sides. Transfer steaks to skillet with onions and thyme. Pour V-8 juice and bouillon over steaks. Cover skillet and simmer slowly for 1 hour either on top of stove or in pre-heated 350 degree oven. After cooking for 1 hour, turn steaks over and cover steaks with the carrots and celery. Continue cooking for additional 30 minutes. Sprinkle parsley over top, when done. Serve over rice.
In the order listed, place dry ingredients and egg in the bread machine. Warm the next set of ingredients and add them. Select white bread setting on bread machine and press start. Brush top lightly with a little melted butter when machine enters bake cycle if you wish. If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.
Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, sugar, cayenne, parsley, scallions and dill, if using, in a bowl. Add additional salt and cayenne if needed. The dressing can be refrigerated in an airtight container for up to 3 days. Enjoy!
Place all ingredients EXCEPT olive oil in Thermomix bowl. Slowly raise the speed up to 5, mixing until you have a thick paste. Scrape down sides. Replace lid. Slowly pour the olive oil in as the blades are spinning - raising the speed up to 8. After 20 seconds check and see if the paste is smooth enough for your taste. If not, scrape down, replace lid and blitz again. I mixed mine about 40 seconds on speed 8. Refrigerate until ready to serve.
Place the hawthorn berries, lemon zest and lime blossom in a warmed ceramic or glass teapot. Add the boiling water and let steep for 10 to 15 minutes. Strain and drink hot or cool. Drink 1 to 2 cups of the tea each day.
Mix taco seasoning with melted butter. Spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). Pour the butter & taco seasoning over the potatoes and stir to coat. Bake at 400 degrees for until fork-tender, about 20-30 minutes. Stir half way through baking. Meanwhile, brown the ground beef. Add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes). Add the corn, black beans, and bell pepper to the beef-onion mixture. Add the corn, beans, beef, onion & pepper mixture to the cooked potatoes. Top with cheese. Bake at 400 until warmed through and the cheese is melted (about 10 minutes.).
Scrub and dice potatoes, skin and all. Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden. Add water and bouillon cubes, simmer. Wash and trim the leeks. Using kitchen shears snip half of of the leeks into small pieces and add to the pot. Simmer till potatoes are tender. Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot. Add milk slowly. Heat till once again hot but not boiling. Snip the remaing leeks into the pot, do not boil, just keep warm.
Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well. Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps). Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it). With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking). Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture). Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake). Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!
One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves. Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.). Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper. In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often. Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool. In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well. Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey. Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Cut the tofu into 4 portions, drain,and chill. Place tofu in small bowl. Sprinkle seeds over tofu. 1/4 tsp per bowl. Place scallions in small mound on tofu. 1/2 tbsp each. Do the same with the ginger. Lay the sliced radishes/sprouts on the top. Garnish with the Nori. Serve Immediately with tamari. IF you have not used tofu before or are just starting do not blame me if you spit this across the room and go Yuck. This is for advanced tofu palates. That being said it is very nice for advanced palates. NOTE: mix the carrot with daikon or cucumber. Sauces: mirin shoyu, Chinese oyster sauce [use vegetarina version posted on zaar], basic chinese or Japanese sauces, Miso toppings, nut or seed toppings.
Layer eggplant on a colander with some coarse salt and put a plate on top with some weight to get ride of the eggplant bitterness. Let it sit for about 1 hour. Wash tomatoes, make a small cut on the bottom and throw them in boiling water for an instant. Then peel them, cut them in fourth, get rid of the seed and juice and chopped them. In a pan, heat the olive oil, add the garlic and saute briefly. Then add tomatoes, basil, wine salt and pepper and cook for 15 minutes, stirring occasionally. Rinse the eggplant and get rid of all the salt. Dry with a paper towel. Heat oil in a frying pan and fry eggplant in batches until golden. Drain on paper towels. Meanwhile, boil water with some salt to cook pasta al dente, following manufacture's instructions. Drain pasta and mix with sauce. Pour on a big serving dish. Sprinkle fry eggplant on top and crumble goat cheese. EAT! Note: The original recipe calls for "Ricotta Salata" instead of goat cheese, that it is not the same as the regular ricotta we can get a the store; it is a fabulous cheese from Sicily, from the province of Messina. It is not impossible to find in the US, but it is quite pricey.
Preheat oven to 350 degrees. Mix oats, flour and brown sugar in large bowl. Cut in 1/2 cup butter using fork until crumbly. Pat 1/2 mixture in bottom of 9x9 square pan that has been greased. I use cooking spray. Cover with cranberry sauce that has been broken into small pieces. Cover cranberry sauce with remaining oats mixture. Bake@ 350 degrees for 45. Serve with vanilla ice cream or whipped cream.
Simmer celery and stock until celery is tender. Add celery salt and nutmeg. Make a paste of flour with 2 tablespoonfuls milk; add to celery, stirring carefully. Add 3 cups milk and heat. DO NOT BOIL. Add cheese and serve hot.