HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle. In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance. When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers. Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.
Wash the Cilantro leaves well, remove large stems and chop. Chop the onion and tomatoes. Chop garlic and jalapeno finely. Put all ingredients in bowl and mix with a clean hand, squeezing to blend and increase flavor. Use right away or cover and refrigerate for up to 10 days. Serve with tortilla chips or as a sauce on all your mexican food.
Mix all ingredients together. Rub into meat & let stand 20-30 minutes. Cook meat as usual.
In a saucepan, combine all ingredients; heat through. Yield: 6 servings.
Mash the beans in a bowl. In a medium skillet, heat the oil over medium heat. Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes. Stir in the mashed beans and cook for about one minute. Add salt to taste. Makes about one pint.
In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Adjust the amounts to your taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours. If doing in the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings. (If doing in your dehydrater, follow your manufactures instructions). Preheat oven to 160F degrees. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. Bake at 160 degrees F (with the oven door propped open to allow moisture to escape). Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.
In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water. Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract. Store tightly covered in the refrigerator for up to a week.
Mix together all ingredients. heat frying pan on medium (i use non-stick, but you can lightly grease a regular pan instead). Cook batter one scoop at a time (approx 1/4 cup). Fry on each side until golden brown (2 minutes or so each side). Serve with applesauce (or syrup, or other pancake toppings).
In a shallow dish (i use a shallow baking dish) spread out the ground beef evenly. Pour the lemon juice on it and mix it in well with a fork. Leave in refrigerator overnight, mixing with a fork every few hours so as to "cook" the beef. When ready to serve, add the tomatoes, onion, cilantro, chipotle peppers, salt, and pepper. I usually serve this on tostadas with a little hot sauce (valentina brand preferred, found in mexican section in grocery stores.).
Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28). Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside. Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes. Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste. Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Preheat oven to 180°C /355°F Line a baking dish with non-stick baking paper. Halve the peaches and remove the stones. Place the peaches cut side up on the baking tray and sprinkle over the sugar. Bake for 20 minutes, or until soft and golden. Combine the yoghurt with the rosewater. Place peaches on serving plates and top with the rosewater yogurt and chopped unsalted pistachios.
Make box of macaroni and cheese as directed. Meanwhile, brown ground beef and drain. Add taco seasoning/water. Simmer meat mixture for 5 minutes. While simmering, add 1 tbsp hot sauce and 1 tbsp butter. Mix well. Drain meat. Add meat to macaroni and cheese, mix well. Add shredded cheddar cheese, mix gently 'til melted. Serve! YUM!
Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.
Brown onions in margarine. Mix together with remaining ingredients in a shallow baking dish. Bake for 1 hour at 375 degrees.
Preheat broiler (or prepare outdoor grill). Mix together all ingredients except pork chops; pour over the pork chops, making sure they're all well coated; let sit for 15 minutes or refrigerate for longer marinating. Broil, or grill, for at least 3 1/2 minutes on each side, or until cooked through. Serve at once.
In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp. When done, mix in the bean sprouts and remove from the heat and set aside. Preheat your oven to 325'F. Blend the 1 3/4 lb. of tofu and soy sauce until creamy. Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder. Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 mintues. FOR THE GRAVY: Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious. Pour over your tofu foo yung patties and enjoy.
Slice the zucchini into 1/2 to 3/4-inch slices (or as desired). In a large bowl whisk together the salad dressing with olive oil and minced garlic. Place the zucchini slices in the bowl and toss to coat. Place on a plate, then sprinkle with freshly ground black pepper. Allow to sit at room temperature for 10 minutes. Place onto a hot grill. Grill for about 4-5 minutes or until nice grill marks appear and the slices are slightly limp. Remove to a plate then sprinkle lightly with kosher or table salt.
Melt butter in a large skillet over medium heat. Add the onion and saute until transparent. Add the cabbage and saute for 5 minutes (or until tender). Stir in the caraway seeds (optional), salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the onion/cabbage and add the sour cream. Cook five minutes longer (until heated through), stirring frequently.
1. Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside. 2. To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs. 3. In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, 1/2 cup barbecue sauce, garlic, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended. 4. Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with 3/4 tablespoon barbecue sauce and spread evenly over top. 5. Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate. Makes 9 meatloaf muffins (1-2 muffins per serving).
Spray the rice cooker bowl with Pam or coat with vegetable oil. Put first 6 ingredients (rice - curry powder) in rice bowl, stirring with paddle (that comes with rice cooker) a few times. Close cover and set for regular cycle. When rice cooker switches to "keep warm", srpinkle the green onion, pineapple, grapes (or cherries), and green pepper on top of the rice. Close cover and let steam for 15 minutes. Stir rice with plastic rice paddle to combine. Garnish with cucumber and lime wedges.
In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating . Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
Drain pineapple, reserving juice. Cover and chill the juice. Peel mango and cut in half (cutting around seed). Remove seed; discard. Cut mango into chunks. Peel and slice banana. In a medium freezer-proof bowl combine pineapple, mango, and banana. Cover and freeze 2 hours or until firm. At serving time, in blender container combine reserved pineapple juice, frozen fruit, and pineapple yogurt. Blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Add enough ice cubes to fruit mixture to equal a total fruit-ice measure of 4 cups. Blend until smooth. Serve immediately. Garnish with fresh mint and cubed mango, if desired.
Preheat oven to 325 degrees celsius. Steam sweet potatoes until soft. Mash until consistent. Meanwhile, cook apples in a saucepan and just enough water to cover the bottom of the saucepan, until the water has all but evaporated. Mash or process the apples. In a large bowl, combine the mashed sweet potatoes with the baking soda, baking powder, and flour. If the dough is too dry, add a bit of milk. In a separate bowl, whisk together the eggs, sugar, apples, and vanilla, until consistent. Gradually add the egg mixture to the the sweet potato mixture, and whisk together. Pour batter into greased muffin tray, and bake for 20-25 minutes, until a toothpick inserted comes out clean. Enjoy!
Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze. Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool. Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.
Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.) In a roasting pan about 10" x 14" mix together kraut, cabbage, 1/2 T. paprika, 1/2 teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter. Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about 1/2 T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours. Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture. Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer. Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut. Do you feel the LUCK?
I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon. Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup. Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt. Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer. Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors. Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.
Wash, then slice your beautiful fresh Red Potato into 1/8 inch slices. Put Olive Oil into a 12-Inch Skillet, and heat over med/high heat. Add potato slices to skillet. Cover and reduce heat to med/low. Sautee potatoes for about 10 minutes, checking constantly to make sure they don't get too brown. After about 10 minutes, when potatoes are brown on bottom layer, turn the whole layer. Brown the underside just a couple of minutes till slightly brown. Add herbs and water. Cover and cook till potatoes are tender. Sometimes I end up with crispy parts, and sometimes I don't, but they are great either way.
Steam beans over a pot of boiling water, or in a veggie steamer, for about 5 minutes. Feel free to steam more or less, depending on how your family likes their veggies cooked. Keep in mind that you will also be sauteing the beans in the next step. In a large saute pan, heat olive oil. Add the garlic and saute for about 45 seconds to impart its flavors into the oil. Before the garlic begins to brown, add the red pepper flakes and green beans to the pan and cook for another 5 minutes, or until cooked to your liking. Season with salt and pepper and serve.
Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.) Stir in cilantro and lime juice; sprinkle with peanuts.
In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.
Melt butter in a saucepan, add jalapenos and rum and cook over medium high heat until the liquid is reduced by half. Add the remaining ingredients and simmer 20 minutes, stirring frequently. Serve hot or chilled, garnished with cilantro.
Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with and chilies. Stir occasionally until garlic begins to color. Add escarole and tomatoes and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.
Whisk the first 5 ingredients together in a bowl. Toss the remaining ingredients together in a second bowl and drizzle with dressing.
Preheat the oven to 325 degrees. Mix together the mashed bananas, yellow cake mix, pudding mix, vegetable oil, 3/4 cup water, and the eggs. Mix well. Pour into a bundt pan (that has been sprayed generously with non-stick cooking spray.). Bake for 1 hour. Meawhile, in a saucepan, melt the butter, then add 1 cup sugar and 1/4 cup water. When the cake is removed from the oven, pour the sauce on over slowly (with the cake STILL in the pan). Let sit at least 20 minutes to absorb the sauce.
The night before combine the ingredients for sponge, cover lightly with plastic wrap and allow to stand in a draft free place overnight. The sponge should have bubbled and have a pleasant sour odor. The next morning, stir down and divide the sponge. For the onion rye, warm the olive oil in a small pan and cook the green onions until wilted. Set aside and allow to cool. Proof the yeast in 1/2 cup warm water with sugar for 5 minutes or until bubbly. Add the proofed yeast to 1 portion of the sponge along with onions, butter, milk powder, cocoa, salt and rye flour; add the all-purpose flour 1/2 cup at a time until dough forms a ball and leaves sides of bowl. The dough will be lightly tacky but manageable with floured hands. Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour. For bread 2, proof the yeast in 2 tablespoons warm water with sugar for 5 minutes or until bubbly. To puree the beets add them with reserved liquid to a food processor or blender and process until smooth. Add the proofed yeast to sponge along with beets, dill weed, dill seed, butter, milk powder, salt, food coloring and rye flour. Add the the all-purpose flour 1/2 cup at a time until dough forms ball and leaves the sides of the bowl. The dough will be lightly tacky but manageable with floured hands. Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour. To make the bread, punch down each of the doughs and knead lightly. Divide each into 2 equal portions. There will be a total of 2 "onion" and 2 "beet". Shape each portion into a 10 inch rope. Using 1 of each color tightly braid ropes and when braided twist lightly. With dampened fingers, seal the dough where the colors join. Turn ends under and place in loaf pans that have been lightly oiled. Cover with towel and allow to rise until double. The second rise took about 45 minutes. Drizzle the tops of the loaves with olive oil and bake in preheated 375 degree oven for 35 to 40 minutes or until done. Tap the top of the loaf and if it sounds hallow it is baked through. Remove from pans and place on wire rack; allow to cool, slice and enjoy.
Grind pork coarsely, once. Bone and chill beef. With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes. Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat. Mix meats and fat in a large bowl. Mash peeled garlic with salt in a mortar,and add pepper and allspice. Mix all ingredients. Add 1 cup water for each 2 pounds of meat, then add whiskey. Cook a small sample in a little boiling water. Taste and adjust seasoning (be conservative with the salt). Wash casing in cold water, rinsing several times. Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets. Do not pack or sausages will burst while cooking. Tie ends with string. Repeat until all meat is used. Refrigerate, loosely covered with towel, for 48 hours. Sausage may be smoked (following smoker directions) or cooked fresh. TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes. Drain, cool, and refrigerate loosely covered. TO SERVE, saute in a little fat for color. Or serve cold in thin diagonal slices. NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.
Place conditioner in bottle. Fill half way with water, put the top on and shake to mix well. Finish filling bottle, replace top and shake again. After you shampoo your hair, towel dry and spray conditioner into hair, comb through hair and blow dry or style as usual. Measurements don't have to be exact. I just squirt a little in the bottle then add the water and shake.
Combine beef,2 tablespoons of tomato sauce,egg,bread crumbs and salt. Shape into 1 inch meatballs. In a skillet,brown meatballs and drain fat. Stir in the rest of the tomato sauce,veggies,thyme and pepper -- simmer for 5 minutes. Press potatoes over the bottom of a 10x6 inch pan sprayed with PAM. Drizzle with oil and place under broiler until lightly browned. Spoon meatball mixture over crust and arrange cheese strips in lattice pattern on top. Bake at 375 for 20-25 minutes.