HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut slab of ribs into sections of 2-3 ribs. Measure and pour 1/2 cup of Tang into large bowl. Measure and pour 1 tbsp of vinegar into large bowl. Measure and pour 8-12 fl oz of soy sauce into large bowl. Mix all ingredients in large bowl together until Tang crystals dissipate. Place sections of ribs into bowl and if necessary, add more soy sauce to cover all sections of ribs. Preferably let marinate overnight or at least 3 hours for best flavor. Pre Heat over to 275 degrees F. Place ribs into cooking pan meat side down and cover with tin foil. Place covered cooking pan onto middle rack in oven. Cook for 2 hours. Take pan out, uncover ribs, drain pan, flip ribs over to make them meat side up. (Optional) If you desire to add any other sauce, do so now. I personally enjoy these ribs without sauce, but to each their own! Cook for 30-45 more minutes until ribs are done. Each slab can vary in size so cooking time will too. Check by trying to cut meat off of rib, if it practically falls, then they are ready!
In a bowl, combine the cheese, mushrooms, mayo, and bacon. Cover and refrigerate. In another bowl, combine onion, salt, peppers garlic powder and pepper sauce. Add ground beef and mix well. Shape into 6 (1/2in) thick patties. Grill, covered over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill until cheese begins to melt. Serve on warm hamburger buns with lettuce and tomato if desired.
Preheat oven to 350°. Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix just until blended. Blend in creme de menthe. Pour batter into the chocolate pie crust. Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with chocolate shavings or chocolate curls.
Leave skins on cucumbers for color. Mix all ingredients, add garnish. Chill and serve. Garnish with sprigs of fresh mint. Only if you have no choice should you use dried mint. It just isn't as good. We eat it this way in winter when we have no fresh mint, as a sauce on rice with an Iranian stew.
Heat oil in a wok. Add corriander root, ginger, pepper and onion. Stir-fry for a few minutes until fragrant. Remove from wok. Transfer to a mixing bowl. Fold in the noodles, sauces, salt and the sesame oil. Toss to coat the noodles well in this mixture. Add prawns and toss again. Divide the meal into four individual portions. Place each portion in a cup with a lid and close the lid. Bake each cup for 10 minutes at 460C and bake or until the prawns are cooked. Serve hot with tomatoes and spring onions. Enjoy!
In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes). Remove chicken from pan and pat dry. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!). Serve with rice. Enjoy -- .
FOR COOKING THE CARABEEF: Pressure cooker. 1 liter water. Pour the water to the pressure cooker. Add carabeef and cook for 30 to 45 minutes. Set aside. HOW TO COOK CARABEEF CALDERETA: Heat oil in a large pan and fry the carrots and potatoes until color turns light brown. Remove and set aside for a while. Fry bell peppers just for a few seconds. In the same pan, saute the garlic and onions until become translucent. Add beef to the pan and stir-fry for a few minutes. You just want to incorporate all the flavors of the garlic and onion to the meat. Add stock, tomato sauce, liver spread and bay leaf; stir a little to combine all the ingredients. Cover and simmer for 10 minutes on a medium heat. Add green olives, chili, grated cheese, tomato paste, fried potatoes, carrots and bell peppers. Simmer for another 5 minutes over low heat or until sauce thickens. Season with sugar, salt and pepper to taste. Transfer to a plate. Serve hot. Bon appetit!
Wash chicken thoroughly and place in a large microwavable casserole dish. Place molasses and warm water into a 2c microwave safe measuring cup or bowl and microwave for 30 seconds to allow molasses to mix easily. Add ketchup and smoke flavor and mix thoroughly. If you like a kick add hot sauce. Pour BBQ sauce mix over chicken evenly. Place chicken with cover into microwave oven and set on high for 15 minutes. Open casserole and re-arrange chicken, nuke for another 15-20 minutes making sure chicken is cooked to the bone upon removal - times may vary depending on wattage of oven. Remove casserole dish, uncover and broil in oven for 5 minutes to brown skin. Watch carefully not to overcook. Suggest serving with parve baked potato/sour cream recipe.
Preheat oven to 375*. Press one biscuit onto bottom and up the sides of each cup of two 6 cup muffin pans (will fill 10 cups). Chill until ready to fill. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened. Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.
Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
Preheat the toaster oven to 350'F Line your toaster oven pan with tin foil and spray generously with coconut oil. I use coconut because it doesn't go rancid like other oils when they are heated. Open the tofu packages and drain. Break the egg in a shallow dish and beat it until combined. Put the bread crumbs in a shallow dish. Cut each of the tofu blocks in half the long way. This will give you 4 blocks total. If you like it thinner cut them into 3 so you have 6 pieces. Dip in the egg, then the bread crumbs. Salt and pepper the tops. Place on the prepared pan and spray each piece with oil generously. Bake for 25-30 minutes. Check them periodically to make sure they aren't burning. Serve with your favourite spaghetti sauce and pasta. You can even make them into a sandwich with toppings. This is very versatile. Bon Appetit!
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets with butter and sprinkle a little flour on the cookie sheet or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Flatten the cookies a little bit so they won't be large mounds. Bake until golden brown around the edges. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Brew tea double to triple strength or you can simmer on the stove for even more strength. I used 4-5 Rooibos tea bags to 2 cup of water. Add honey to taste. Top with steamed milk. I just heated up almond milk till hot and bubbly. Sprinkle in a dusting of cinnamon, or more to taste. Serve immediately and enjoy.
Place ribs on rack in a large shallow pan. Bake uncovered at 350°F for an hour and a half. Meanwhile, combine sugars and cornstarch in medium size pan over stove. Stir in ketchup, vinegar and water; bring to a boil. Cook and stir until thickened and clear. Remove ribs and rack from pan; discard fat. Pour about a cup and a half of the sauce over the ribs. Bake 30 minutes longer. Cut into serving pieces. Brush with remaining sauce. Yields 6 to 8 servings! Absolutely delicious!
Cook the broccoli according to the package directions; drain well. Place the broccoli in a lightly greased 1 quart casserole; set aside. Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the salt and pepper; stir well. Add the cream cheese, stirring until smooth. Pour the cream cheese sauce over the broccoli in the casserole dish. Stir gently to combine. Sprinkle with the Cheddar cheese. Melt the remaining 2 tbsp butter in a small saucepan over low heat. remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole. Bake at 350 degrees for 40 minutes.
Heat oven to 350. Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border. Brown sausage. Add bell pepper, green onions and jalpenos. Cook until softened. Add cream cheese and let melt. Add sour cream and cheddar, stir over low heat until combined. Divide mix between the two bread bowls, replace tops. Wrap in foil. Bake at 350 for 20 minutes or until bread is crunchy. Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.
Heat 2 tablespoons of the oil in a wok or saute pan. When the oil is hot, add in the diced steak and toss. Add in the garlic and peas and heat through. Add in most of the green onions and eggs and heat through. Remove the mixture and keep to the side. Reheat the pan and coat the bottom of the wok with oil. When the oil is hot, add in the rice and allow it to sizzle and fry. Toss occasionally to heat through and lightly caramelize. Season with soy sauce and a little A1 sauce. Add in the reserved steak mixture and toss to evenly distribute. Add in the sesame oil and adjust seasoning with soy sauce and A1. Sprinkle the remainder of the green onions over the top and serve.
Boil pasta according to package directions. I usually add the baby carrots to the pasta about midway thru cooking. Place frozen peas in a large colinder and dump cooked pasta& carrots on top. Let drain. When carrots have cooled, I slice them in half lengthwise. Place pasta, peas& carrots in a large mixing bowl. Add miracle whip and catalina dressing until moistened. Sorry, I have no measurements as this is how I got the recipe. You just have to keep tasting and adding until you find the right taste. I like mine with more Catalina than Miracle Whip. I like to chill mine at least an hour before serving. Prior to serving add cherry tomatoes and cucumbers. After it chills, you may need to add more Catalina and/or Miracle Whip. If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery. Feel free to change up your vegetables!
Get out a very large pan and put the chicken in it. Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley. Cover with cold water and bring to a boil. Skim the froth off the top, then turn down the heat so the liquid bubbles only gently. After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over. Cover with aluminium foil or an overturned bowl. While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor. Switch on the blender and slowly start to drizzle in the olive oil. You will need enough to make a thick slush, so start with about six glugs. An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right. When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.
Place wine, sugar and gelatin in pan over medium low heat, if you wish to keep the alcohol content keep the temp at or below 90F. Whisk for 2-3 minutes or until sugar and gelatin dissolve. If making rose, at food coloring. Place molds in jelly roll pan or something to catch the overfill and pour mixture into molds using an off set spatula to wipe off excess and insure all molds are filled. Refrigerate for at least 90 minutes. When set, bears will easily pop out of molds,. Store in airtight container in the refrigerator.
After potatoes are boiled until tender, mash with milk and sour cream. Add chopped scallions, and salt and pepper to taste. It's nice if you can prepare these a bit in advance, and let them sit in order for the scalions to impart their flavor a bit.
Put all the ingredients except the oil in a blender. Blend on lowest speed. Add the oil slowly until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high).
Scoop out the custard apple pulp and remove the seeds. Clean the min from the stems. Add the coconut milk and water to your blender and process. Add the custard apple pulp, mint leaves, agave, vanilla and spices. Process again. Bon Appetit!
Separate crescent dough into 8 rectangles;press perforations to seal. Combine cream cheese,mushrooms,and salt. mix well. Spread mixture over dough. Starting at long side,roll up jellyroll fashion;pinch seams to seal. Slice logs onto 1-inch pieces;place seam side down on ungreased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 for 10-12 minutes.
Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often. Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy. Saute bacon and onions until golden brown; add tomato paste and mushrooms, and saute over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream; pour gravy over Schnitzel just before serving.
Place tofu in a blender container and blend until smooth. Spoon into a medium bowl. Add brown sugar, vanilla, lime juice, and spices. Mix well. Stir in pineapple, raisins, and rice, mixing well. Spoon pudding into a shallow serving bowl and sprinkle with nuts. Chill several hours or overnight.
Saute onion in a little butter, cool. Peel and dice 2 medium kumera, cook in salted water till tender. Slice 6 medium banana's. Toss onion, kumera, green capsicum, saltana's and banana's together. Mix dressing and pour over the top of kumera/banana mixture.
Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated. When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn. As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates. When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.
Place cucumbers and onions in medium non-metallic bowl. Combine remaining ingredients in a small mixing bowl; stir well. Pour over cucumbers and onions. Refrigerate at least 2 hours stirring occasionally before serving.
Remove ends and any strings from beans. Wash beans and blanch in boiling water for 6 minutes. Drain in collander. Melt butter in saute pan. Stir in Cavender's. Add beans and stir until coated. Transfer beans to serving dish.
Add all canned items and seasoning mix to a large crock pot (5-6qt). Chop all vegetables and add them to crock. Chop Meat into slightly larger than bite sized pieces (it will shrink slightly during cooking). Add meat with fajita seasoned juices from the package, if any, to crock. Mix well and heat on low for 8-10 hours for on high for 4-5 hours.
Preheat oven to 350. Mix all dry ingredients. In a large bowl cream butter, crisco, brown sugar & sugar. Add eggs and vanilla. Mix in dry ingredients. After thoroughly mixed add mint chips. Bake 8-10 minutes. Do not overbake. These cookies freeze very well.
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Carefully add the tomatillo mixture and cook for 5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally. Chill.
Combine cinnamon sticks and chilled apple juice; chill for 2 hours. Discard cinnamon sticks. Combine apple juice with remaining chilled ingredients in a large punch bowl.
Place all but pineapple slices and whipped cream in blender and blend until smooth and creamy Add more or less ice depending on the consistency you prefer. Pour into a tall glass and garnish with whipped cream and pineapple slice.
Combine all ingredients in a crock pot. Cook 4 hours on high or 8 hours on low. Serve over cooked rice or noodles.
Coat a 9" square baking pan with cooking spray. In a medium saucepan, bring 2 cups water to a boil with salt. In a small bowl, whisk together remaining 1 cup water and cornmeal. Gradually stir into boiling water until mixture has thickened, about 1 minute. Pour into prepared pan and spread evenly. Place in refrigerator to firm up, at least 30 minutes. Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened and slightly golden, about 5 minutes. Add beans with their liquid, tomato sauce, chili powder, and cumin; stir to combine. Bring slowly to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently. Remove polenta from the refrigerator and cut into 16 squares. Coat a large griddle or frying pan with cooking spray and heat over medium heat until hot. Add polenta squares, in batches if necessary, and cook, turning, until lightly browned on both sides, about 6 minutes total. To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.
Add butter to a skillet and let melt. Add in brown sugar and mustard; stir to blend well. Add in apples and stir/simmer for about 5-8 minutes or until apples are just tender. Transfer apple mixture to another dish. Place ham steak in skillet and top with apple mixture. Over medium heat, cook, covered, about 5-10 minutes or until ham is thoroughly heated.
Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. Pour the mixture evenly over the bread cubes and drizzle with melted butter. Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. Serve warm.
Heat broth in small saucepan. Add sake, sugar, salt, soy sauce, and white pepper. Just before adding sauce to happosai stir fry, turn off heat; mix water and starch and add to sauce gradually while stirring to thicken; immediately add sauce to stir fry. Stir in additional grated fresh ginger to the stir fry just before serving to suit your taste.
In a small frypan, put enough olive oil to nearly cover the bottom. Fry chunks of white cheese until golden on each side (but don't overdo it). Put along with oil onto small serving plate. Clean the frypan (or use another one) and use it to make Arabic style scrambled eggs. Place two tablespoons of olive oil in the pan along with 3 eggs and salt to taste (about 3 pinches). Lightly turn it with a fork (Arabic scrambled eggs aren't as scrambled as the 'normal' version) until there is no longer any egg liquid (it should only just be cooked no more). Put olives in a serving bowl. Put about 1/2 cup of zaatar in a serving bowl. Put 1/4 cup olive oil in a serving bowl and serve alongside zaatar. Cut tomatoes into wedges. Sprinkle small amount of salt over wedges (optional). Cut the ends off the cucumbers and slice each into 4 long strips. Put tomato wedges and cucumbers onto serving plate. Serve labaneh with olive oil drizzled on top. Serve mortadella sliced. Heat the Arabic bread either by using the stove top (gas ovens) and turning frequently or heating each piece in the microwave for 30 seconds (not the authentic way of doing it!) Make tea in pot as per usual but with the dried sage or mint added. Serve in Arabic teacups (usually small glass ones) with between 1-2 teaspoons sugar in each. (Note: mint needs less sugar than sage) Serve all of the above. The traditional way is to place a large tablecloth on the floor and eat seated on the ground. Eat with Arabic bread.
Pre-heat the oven to 425 F or 220 C. If you are using a fan assisted oven, you can cut the heat by about 10 percent. In a large skillet, melt the butter and saute the rice and bacon for two minutes. Add the celery, onion and mushrooms. Cook and stir for a further 2-4 minutes, until the vegetables just start to soften. Pour into a large casserole dish. Stir in the broth and garlic. Add a generous amount of black pepper and a couple pinches of oregano. Mix well. Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.
Topping: In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature. Base: In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix. Put it all together: Put 1/4 of the creamy mixture in each pie shell and spread till level. Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth). Repeat with base, topping, and caramel topping.
Slice the onion in long tin strips. Cut the zucchini in half length-wise, and then make thin slices of it. Break the eggs in a bowl and mix with the salt and pepper. In a frying pan, add the olive oil and onions. Cook onions until they begin browning. Add the zucchini and continue frying until the zucchini gets brownish and soft. Add the eggs in the frying pan and continue cooking. When the eggs cook, remove from heat and serve.