HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place tenderloins in large zip lock bag. Mix all other ingredients together in a bowl and pour into bag. Give a squeeze to cover tenderloins and refrigerate overnight. Barbeque on med-low heat. Baste with leftover marinade. Will take about 20 minutes. Remove, tent with foil and let meat rest for 10 minutes before cutting.
Mix the cornstarch with enough milk to make a smooth paste. Heat remaining milk until hot, but not boiling. Add the sugar, whisking constantly (very important to the end result!), and add the cardamom seeds. When the milk is hot and the sugar is completely dissolved, slowly add the cornstarch paste, again, whisking constantly. Bring the mixture to a boil, lower heat and simmer for 3-4 minutes. Pour into a serving dish and sprinkle pistachio over top.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk. In a seperate bowl mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and pecans; sprinkle over filling. Bake in moderate oven (375*) until top puffs and begins to crack-about 50 minutes. (Center of pie should be soft.). Cool at least 3 hours before serving.
Marinate chicken for 20 minutes, drain and set aside. Mix chopped almonds with corn starch. Beat egg white and dip in chicken. Preheat oil to 350F in a deep fryer or large saucepan. Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes in large bowl. In a small saucepan, heat water, salt and margarine to rolling boil. Remove from heat, add milk. Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly). Gradually add flour in small amounts to potato mixture. Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR. Form dough into a roll 10 inches long and 2 inches in diameter. Cut roll into 1/2 inch slices. Cover dough with plastic wrap while rolling out each lefse. On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin. transfer lefse to heated griddle using a lefse stick or spatula. Bake about 1 minute or until brown spots appear on bottom surface. turn and bake other side 30-45 seconds. Place lefse between cloth dish towels to prevent drying out. repeat with remaining slices. cool completely. To serve spread with butter and fold in quarters. DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.
Cook the orzo according to the package directions; drain well. In a large skillet melt the butter over medium heat; add in the onion and saute until just softened (about 3-4 minutes). Add in fresh garlic and chili flakes the last 2 minutes of cooking. Reduce the heat to low and add in the cooked orzo, Parmesan cheese, milk or cream, parsley and salt; toss to heat through. Season with fresh ground black pepper to taste.
Measure ingredients except chocolate chips into baking pan in the order recommended by the manufacturer. Select sweet cycle. Add chocolate chips at the "add ingredient" signal.
Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.) For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.
Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1/4 cup. Stir in butter and rosemary and set aside. Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12-14 minutes. Transfer to a platter and let sit for 5 minutes before serving.
Preheat oven to 425 degrees. Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle. Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes. Reduce oven temperature to 350 degrees. Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract. Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes. Uncover and bake another 20 minutes. Let cool completely before serving.
Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1/2in rings. Set aside. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through. Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees. Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely. Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.
in blender combine all ingredients, till smooth and thick. Pour into 4 oz glasses, and sprinkle with shredded coconut as a garnish.
Preheat oven to 350 degrees F (180 deg.C). In a large bowl, combine mushroom soup, milk, tuna,onions, garlic and cheddar cheddar cheese. Toss with cooked pasta. Transfer to greased 9-inch (23) square casserole pan. Sprinkle with parmesan cheese. Bake uncovered for 30-45 minutes.
Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce. Season with salt and pepper. Prepare onions: Peel the onions and slice them 3/4-inch thick. In heavy saute pan, heat olive oil over medium heat. Arrange onion disks in pan in a single layer so they all touch the bottom. Cook for 6 to 8 minutes without turning, until brown on one side. Add sugar, salt and pepper. Turn the onion disks over without separating them. Cook on the other side for 6 to 8 minutes. When brown, add half the vinegar and reduce until nearly evaporated. Stir the onions, separating them into rings. Add remaining vinegar to the pan and cook until almost evaporated. Remove onions from pan and allow to cool. Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare). Slice steak and arrange on plate, garnished with the onions.
Place flour in resealable plastic bag. Add beef and shake to coat. In skillet, brown beef in oil til lightly browned on all sides. Transfer to crock pot. Add peppers, onion and 2 cups water. Cover and cook on low 6-8 hours. In bowl, whisk together remaining 1 cup water and gravy envelopes. Add to crock and cook for last 30 minutes. Serve over mashed potatoes, hot egg noodles or rice.
In a large pan stir fry the onions and chill in the oil for about 1 minute then add the garlic and fry for a few seconds longer. Add the potatoes, stirring well, then the beans and finally the soy sauce. Season to taste and cook the vegetables until they are well heated through. Sprinkle with sesame seeds and coriander to serve.
Beat egg yolks til creamy. Add lemon juice, milk, lemon peel, sugar substitute, salt and flour. Beat to blend thoroughly. Stiffly beat egg whites. Gently fold egg yolk mixture into egg whites. Pour mixture into 1 qt well greased baking dish. Set dish in pan and add 1/2 inch of water to the pan. Bake 350F 30 mins or til lightly browned and puffy. to MICROWAVE:. cook on defrost 15-17 minutes. Turn dish 1/4 turn every five minutes.
Put peas into colander and run hot tap water on them for two to three minutes, until peas are cold but not frozen. Strain all water from peas and place into large mixing bowl. Add cheese and mayo. Mix well and serve. May garnish with a sliced hard boiled egg. May add black pepper and/or to suit your taste.
TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and puree in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don't add too much. The texture of the puree should remain firm. Cover and set aside. Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside. Preheat oven to 400 degrees. Stir chives into cauliflower puree. Spoon some puree onto the back of each chard leaf. Roll up puree in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide). Liberally season both sides of fish with salt and pepper. Place puree bundle toward tail end of fillet; roll entire package up - thin tail end and thicker end should meet or slightly overlap. Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds. Place skillet in preheated oven to finish cooking - about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower puree is cold. Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm. TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.
Cook diced potatoes in saucepan with just enough water to cover. When tender, drain the liquid from the potatoes and save. Set both aside while making roux. In large saucepan, melt margarine. Saute the chopped green onions until tender. Remove onion from pan and set aside. Add flour to melted margarine and stir until incorporated. Cook over medium heat until the roux begins to just turn a golden color. Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid. Whisk until smooth and no lumps are seen. Bring just to a boil or until the soup thickens. Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes. Stir until cheese is melted. Add salt& pepper to your preference. I usually add 1 teaspoons. salt and 1/2 teaspoons. pepper. Stir well. If soup is too thick, you may add the final cup of milk. My bunch likes it thick.
Preheat oven to 350°F. Line roasting pan with foil. Cook roast until temperature on meat thermometer reaches 170°F (30 minutes per pound. Combine sauce ingredients in a small saucepan and simmer for 5 minutes. After roast reaches 170°F, brush frequently with sauce while continuing to roast for a further 30 minutes. Pass remaining sauce with roast.
Place fries in a plastic bag and spray thoroughly with cooking spray. Shake for a minute or so to distribute the oil. Place on baking sheet (I find a baking stone works best) and sprinkle lightly with chili powder, salt and freshly ground pepper. Bake at 400 until slightly brown and sizzling. Serve immediately.
Preheat oven to 350°F. Mix 1/2 can of soup with ground meat, egg, bread crumbs and onion. Shape into loaf, place into Pam sprayed pan to prevent sticking. Bake for 1 to 1 and 1/2 hours until done. Gravy: Drippings from meat into sauce pan (be sure to scrape all the bits from bottom of pan) with remaining soup and water (here is where you would add that extra can of soup to make even more gravy). Use bouillon if needed. Salt and pepper to taste. Stir over medium heat to boiling point. Remove from heat and serve with meat.
Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water. Bring to a boil over medium-high heat. When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately. Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes. Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender. Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth. Toss to coat evenly, season with salt and pepper, add beans and basil; toss again. Serve immediately.
Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside. Sift dry ingredients and set aside. Using medium speed of mixer, cream butter until smooth. Add sugar and beat until fluffy for 3 minutes. In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes. Add beaten yolks to butter mix and beat well. Add chocolate, mixing well. Add dry ingredients in thirds, alternating with milk and vanilla. With each addition, beat until well mixed, but do not overbeat. Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth. In separate bowl, beat egg whites on high to soft peaks. Gently fold into batter. Divide batter into pans and bake at 350° for 30 to 35 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack. Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler. Place over rapidly boiling water. Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks. Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency. Use immediately. On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing. Sprinkle top and sides generously with coconut.
In large bowl beat the eggs, oil and sugar. Add flour, baking soda, cinnamon,salt and mix well. Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured. Bake at 350 degrees for approx. 50 minutes. Do not over bake. Cool completely. Frost. Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla. Beat until smooth, frost.
Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes. Take the fillets out of the bag; pat dry with paper towels and discard the marinade. In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper. Dredge the fillets in the cornmeal mixture. Lightly coat the fillets with cooking spray. Put the fillets on a baking sheet coated with cooking spray. Bake in a 450° oven for 15 minutes or until the fish flakes easily.
Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions. While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes. Add shrimp and cook until hot. Add Alfredo sauce and bring to a low boil. Simmer until pasta is done. If desired you can add a small can of finely diced olives. Serve hot sauce over hot pasta.
NOTE: I RECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT, BOTH SOLD AT SMART & FINAL. THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM LAWRY'S BRAND DUE TO THE ABSENCE OF OLEORESIN, A COLORING AGENT. MEASURE all BASE MIXTURE ingredients into a small bowl. COMBINE until well blended. ADD all HERBS AND SPICES ingredients to BASE MIXTURE in bowl. STIR and press with a fork for at least 2 minutes to release and infuse the essences between the spices. STORE spice mixture in a tightly sealed container to preserve freshness (spice mixture actually improves after 30 days and becomes even more authentic due to the infusion between all of the herbs and spices). ENJOY as a seasoning for your favorite foods.
Instructions. Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil. Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop bucatini in salted boiling water to cook off. Drain. Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes. Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.
Preheat oven to 350°F. In a large bowl, combine oats, brown sugar, raisins, cinnamon and salt, mix well. In another bowl, combine milk, egg substitute, oil and vanilla and mix well. Add the dry and wet ingredients together and mix well. Pour into an 8"x8" greased baking dish and bake for 55-60 minutes or until centre is set and firm to the touch. Remove from oven and cool slightly. Serve with milk or yogurt and fruit. Enjoy!
Mix pasta, herbs and vegetables together in a large bowl. To make vinaigrette:. In a small bowl, whisk together the mustard, garlic, vinegar, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Add vinaigrette to the pasta mixture. Add additional salt and black pepper to taste. Can be served at room temperature.
Drain canned vegetables. Combine these with the green pepper and onion. Set aside. Combine remaining ingredients and pour over vegetables, mixing well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally. Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.
Melt the butter, let it cool down a bit while you peel your apples. Peel and Slice the apples thinly. Put your sugar, eggs, vanilla sugar, butter, salt and apple juice in a bowl and mix with a handheld electric mixer until foamy. Pour the flour, baking powder, and salt into the batter and mix until smooth. Add about 3/4 of your apples to the batter and stir until mixed. Pour the batter into a greased and floured round cake pan and smooth the top. Add the rest of the apples by arranging them on top of the batter. Bake at 375 degrees for about 50-60 minutes, checking it at about 35. If the top is getting too dark, cover with foil and contiue cooking. Allow the cake to cool for about 1 hour and dust with powdered sugar and serve.
Cut your Snicker bars and Granny Smith apples into bite size pieces. Cover and set aside. In large mixing bowl mix together the cream cheese, marshmallow fluff and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy, and thats okay, its just better at room temp). Fold in cool whip. Fold in Snicker bars and apples. Garnish with cherries.
Heat oil; add onion, green pepper, and celery. Saute for 2 minutes. Add chicken; cook 7 minutes per side, until browned. Combine gravy mix and milk. Stir into chicken. Bring to a boil; cover and simmer for 15 minutes.
In large bowl, stir the flour and sugar together. With an electric mixer, beat in eggs one at a time while adding 1/3 cup of milk with each egg. Mix until the batter is smooth and stretches like a ribbon. Coarsely chop the bananas and place them in a bowl. with fork, mash the bananas into a smooth puree. Stir the puree into the batter and let the mixture rest for at least 30 minutes in a warm place before frying. Pour the oil into a deep saucepan to a depth of 2 to 3 inches and heat to 365 degrees (really important) Drop 2 tablespoons banana batter into the hot oil, deep-frying 2 or 3 fritter at a time leaving enough space so they can spread. Fry until golden brown, turning once with slotted spoon. Drain on paper towels. Sprinkle with confectioners' sugar and serve warm.
Place chicken, pesto and lemon juice into a large zip tight freezer bag. Remove air from bag and close. With your hands massage bag to combine chicken, pesto and lemon juice. Set aside. Load cheese into a small freezer safe zip top bag. Squeeze out air and close. (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close. Label outer bag using a permanent marker with contents, date assembled and cooking instructions. Freeze. Remove contents from outer bag. Place cheese bag in the refrigerator. In the refrigerator thaw bag of Lemon Pesto Chicken over night. Preheat oven to 375 degrees. When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil. Bake for 25-30 minutes, covered. Remove foil and sprinkle cheese on the top of the chicken. Bake for 5 minutes. Turn broiler on high and broil for 5 minutes. Serve over pasta.
While beef is still partially frozen, trim away excess fat and slice thinly. Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight. Whisk together sauce in a small bowl and keep nearby. Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through. Add sauce to wok, and cook, stirring, until sauce thickens. Serve stir-fry with steamed rice if desired.
Combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlicand onions in a large mixing bowl. Put food in the sauce and let stand at room temperature for up to 2 hours or you can leave in refrigerator overnight. When ready to cook your meat, remove food and place the sauce in a saucepan and cook for 10 minutes or until it thickens. You can use the sauce for basting or serving with cooked food.