HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove all fat from meat. Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces. Mix remaining ingredients marinade ingredients together (except for extra oil). Add meat; mix well. Let stand overnight or for several hours. Drain marinade from meat; reserve marinade for sauce. Thread meat on bamboo skewers. Put under hot grill; grill until golden brown and cooked through. Turn skewers frequently, brushing with extra oil. Serve with Sate Sauce. Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown. Add remaining ingredients; mix well. Add reserved marinade; stir until combined. Bring to boil; boil uncovered 5 minutes or until sauce is thick. Serve hot or cold. Serves 6.
Sieve the gram flour into a bowl and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Chill for 30 minutes. Coat the chicken pieces with the batter. Heat the oil in a wok/deep fry to 180 degC. Use a tablespoon or tongs to put in as many batter coated potatoes as will fit without overlap. Fry until golden brown (6 to 8 minutes). Remove with a slotted spoon and drain on absorbent paper. Fry the remaining chicken pieces in the same manner.
Preheat oven to 400*. Lightly grease or spray muffin tins. Combine flours, baking powder, baking soda, salt and half of the coconut in a large bowl. In another bowl, beat together the brown sugar, egg, milk, banana, butter and vanilla. Stir in the pineapple. Pour over dry ingredients and stir until just moistened. Spoon into prepared tins and sprinkle tops with remaining coconut. Bake @ 400* for 20-25 minutes, or until tops are firm to the touch.
In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly. Season with freshly ground black pepper, to taste,. Combine the sour cream and dill in a small bowl and mix thoroughly. Top each toast points with about 1/2 teaspoon of "tartare" and a small dollop of dill sour cream. Garnish with a pinch of freshly ground pepper. Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.
Mix ground beef, ground pork, green onion, red pepper and garlic. Form into 6 patties. Roll in black pepper. Refrigerate until needed. Heat grill to medium heat. Place a 2-quart saucepan on grill. Heat olive oil in saucepan. Saute chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic. Deglaze with apple cider vinegar and let simmer. Add dry mustard. Blend sauce mixture; combine until smooth. Add ketchup and honey. Bring to a slow simmer. Cook bacon in a griddle/frying pan on grill surface. Keep warm for later use. Place burger patties on grill. Cook until medium-well, basting with Chipotle-Honey BBQ Sauce. Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun. Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.
Combine eggs, milk, and Worcestershire. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Fry bacon and drain. saute onion in bacon fat, drain most of fat, add vinegar sugar and mustard to onion. Pour over beans. Simmer, stirring occassionally 1 1/2 hours. Add broken up bacon in last 1/2 hour.
Pit and cut fruit into 1/2 inch pieces. In a medium-size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander, and salt until well blended. Refrigerate until ready to use.
In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.
Combine filling ingredients in a small bowl; set aside. Beat butter and cream cheese at medium speed with an electric mixer until creamy; add sugar, beating well. Add flour, mixing at low speed until well blended. Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface, and cut with a 3-inch round cutter. Spoon 1/2 tsp apricot filling in center of each round. Combine egg and water; brush on edges. Fold opposite sides to center, slightly overlapping edges; pinch to seal. Place on lightly greased baking sheets. Bake at 350F for 12 minutes or until golden. Remove to wire racks to cool. Sprinkle with powdered sugar.
Preheat oven to 350 degrees. Butter and flour a baking sheet. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and orange zest until blended. In another bowl, stir together the flour, baking powder, cloves and salt. Add the flour mixture to the butter mixture and beat until blended. Stir in cranberries and pistachios. Divide the dough in half. One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long. Space logs at least 2 inches apart. Bake the logs for 25-30 minutes or until set and light brown. Transfer to a cutting board and let cool 6-8 minutes. Reduce the oven temperature to 300 degrees. Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick. Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly. Transfer to racks to cool. Store the cookies in an airtight container for up to 4 weeks.
Pour vodka, kahlua, and cream into glass filled with ice, then top off with Pepsi. Serve in: Highball Glass.
Cut steak into serving-size pieces. Coat with almond flour, salt, and pepper. In large skillet, brown meat in hot oil. Pour off excess fat. In slow cooker, combine meat with tomatoes, onion, and celery. Cover and cook on low for 6 to 8 hours or until tender.
In a bowl, combine brown sugar, flour, and pecans. Set aside. Combine butter and eggs; mix well. Stir in flour mixture. Fill greased and floured miniature muffin cups two-thirds full. Bake at 350°F for 22-25 minutes (It took about 22 minutes). Remove immediately to cool on wire rack.
Brown ground turkey (or beef), season to taste (Johnny's Seasoning Salt is very good for this, but salt and pepper will do nicely), drain and set aside. Heat oven to 425 degrees. Line the bottom of an 11x13 rectangular baking dish with the frozen tater tots. Layer the browned ground meat next, then the green beans. In a bowl or large measuring cup mix the soup and enough milk that when mixed with the soup makes it easy to pour but not excessively runny. Pour mixture on top of the green beans and spread around to coat the top of the casserole. Top with the shredded cheddar cheese. Bake for 30-45 minutes until casserole is bubbly and the cheese is melted and starting to brown.
Mix all ingredients very well till well blended. Add your favorite cut of meat. Marinate 4 to 8 hours.
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit). Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper. Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes. Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure. Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
Mushroom Sauce: In a saute pan, add mushrooms and red onion; saute until golden brown. Add chicken broth, balsamic vinegar, garlic, thyme, salt and pepper. Simmer 4 minutes. Remove from heat and add butter. Honey-Soy Sauce: In a saucepan, add all ingredients; simmer 1 minute. Antipasto Sauce: In a saute pan, add all ingredients; simmer 1 minute.
Preheat the oven to 375°. Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise. Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil. Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes. Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine. Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes. Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes. Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once. Garnish with reserved fennel fronds, if desired.
In a small saucepan combine the apricots with 1 1/2 cups water and them over moderate heat for 10 minutes. Drain the apricots and quarter them. In a skillet cook the onion in the olive oil over moderately low heat, stirring, for 8 minutes, or until they are softened. Add the garlic and cook the mixture for 2 minutes. Add the lamb and cook the mixture over a moderately high heat, stirring for 5 minutes, or until the lamb is no longer pink. Add the cumin, the coriander, nutmeg, cloves, beef stock, and the apricots and simmer the mixture, stirring stirring occasionally, for 30 minutes. Add pepper to taste and let the mixture cool for 15 minutes. Brush a 10 inch cast iron skillet with some of the butter, put 1 piece of phyllo in the skillet, and brush it with butter. Layer 7 more pieces of the phyllo in the skillet,, brushing them with butter in the same manner, spoon the filling with a slotted spoon into the skillet and smooth the top. Layer the remaining 8 pieces of phyllo buttering them, over the top of the filling and tuck the edges under. Score the top layer of phyllo into 6 wedges and bake the pie in a preheated 400 degree F oven for 30 minutes, or until it is golden. Let the pie cook for 15 minutes and cut into wedges.
In bowl, stir together sugar, chopped nuts and cinnamon. Set aside. Stir together biscuit mix, cheese and applesauce. Make a well in center of cheese mixture and add apple juice all at once, stirring just until moistened. Form into a ball. Flatten dough out on a floured surface. Divide into 18 pieces and shape each into a ball. Roll in melted butter or margarine and then in sugar mixture. Arrange in a greased 9" round baking pan. Bake in a 400 degree oven for 25 - 30 minutes. Serve warm. Makes 18 biscuits.
Preheat oven to 400. Prepare lobster-split down back, not all the way through so can be butterflied. Place all other ingredients in bowl and blend. Spread mixture over tails. Cook about 12 minutes depending on size of tails. You can melt any leftover spread and serve for dipping.
In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes. Meanwhile, in a separate pot, warm coconut oil and saute remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute. Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches. Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.
Preheat oven to 400. Grease a 12-cup muffin pan. Mix whole wheat pastry flour, baking powder, and salt in a large bowl. In a slightly smaller bowl mix milk, vanilla yogurt, egg whites, brown sugar, and almond extract. Pour wet ingredients on top of dry ingredients. Mix until dry ingredients are just barely moistened. Gently fold in chocolate chips and dried cherries. Spoon into muffin cups, about 2/3 full. Bake for 18 to 20 minutes, until toothpick comes out clean. Let rest in muffin pan for 5 minutes, then remove the muffins and place them on a cooling rack.
Combine dressing mix with mayonnaise and water. You may also use the bottled Ranch dressing. in place of the Ranch mix, mayo,& water. Add potatoes, celery, bacon, and onions. Toss to coat. Chill.
Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside. Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside. Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce. Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes. Prepare the garnish: Combine the 3 types of toasted nuts. Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.
Preheat the oven to 400 degrees F Toast the cashews lightly in the oven for 5 minutes Heat 4 tablespoons of oil in a saute pan Add the onion and the celery Cook over low heat for 5 minutes, or until tender Add the rice, saute over medium heat for 2 minutes Add the hot soup, orange juice, salt and pepper, and bring to a boil Cover and cook over low heat for 10 minutes Add the apricots and raisins to the rice, stir gently with a fork Cover and cook for 5 more minutes, until the rice is nearly tender Stir in the cinnamon, lemon rind and cashews Taste for seasoning and correct if necessary Set aside to cool Sprinkle the chicken with salt and pepper on all sides and in the cavity as well Spoon enough of the stuffing into the chicken to fill it, packing lightly Keep the extra stuffing at room temperature Place the chicken in a roasting pan and roast in the oven for 1 hour When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready If the juices are still pink, add a few more minutes until you get the clear juices Let the bird rest for about 5-10 minutes Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes Serve the stuff chicken on a platter, with the sauteed stuffing on the side You can also serve the roasting juices in a sauceboat
Season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat and add half of ribs. Cook, turning often, until browned on all sides, about 10 minutes. Transfer to a slow cooker. Repeat with remaining ribs. Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes. Stir in flour and cook for 2 minutes. (Mixture will be very dry.) Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits. Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Transfer ribs to a platter and cover to keep warm. Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes. Season with salt and pepper. Ladle sauce over ribs. Serve hot with vegetables and steamed white rice, if desired.
Preheat oven to 350 degrees. While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease. Spread the beef in the bottom of a 2 to 2 1/2 quart baking dish. Drain the liquid off the vegetables and spread them over the meat. Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do NOT mix it with anything. Arrange a layer of tater tots over the top of that. Bake, uncovered, at 350 degrees for 50 minutes. Top with your favorite variety of shredded cheese as you serve.
Beat cream, egg yolks and vanilla until blended. Beat egg whites and a dash of salt until frothy. Spread bread crumbs in a jelly roll pan. Dip bread slices in yolk mixture about 10 seconds on each side, then dip in egg whites and coat with bread crumbs. Saute in butter until golden. Keep warm. Combine mango, sour cream, sugar and cinnamon. Serve over French toast.
Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish. Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way. Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.
Preheat oven to 300 degrees. Combine oatmeal, wheat germ, sunflower seeds and nuts in large mixing bowl. Combine sugar, water, oil, molasses or honey, salt cinnamon and vanilla in saucepan. Heat until sugar is dissolved, but do not boil. Pour hot mixture over dry ingredients, stirring until well coated. Spread granola on 2 large cookie sheets. Bake for 20 minutes, stirring occasionally. Remove from oven at this point, if you want a soft granola. Bake 15 minutes longer for a crunchy product. Cool granola. Add fruit. Store in air-tight containers. Use within 6 months.
Combine parsnips, stout, cinnamon, and cloves in a heavy saucepan. Cover and simmer until barely tender, 8-10 minutes. Remove cover and simmer hard until liquid reduces to a glaze. Stir in butter. Season to taste with salt and pepper.
In a food processor combine the basil leaves, pine nuts, garlic and a pinch of salt and pepper. Process at a medium speed until blended to a creamy consistency. In a bowl In a large frying pan, heat 50ml of the olive oil and fry the onion until softened. Add the roughly chopped tomatoes and cook on a medium heat for 10 minutes. Season with salt. Cook the spaghetti to packet instructions, drain and add to the tomato sauce. Add the tuna pieces and toss through the pasta and cook for 1 minute. Serve with a large dollop of the cream of basil mixture.
Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice. Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes. Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing. Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside. Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil. Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).
Preheat oven to 325°F. Mix all ingredients together. Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart. Flatten to 1/2-inch tall with DAMP hands. The cookies do not flatten much while baking. Oven temperature is 350*. Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!). Cool. *I use 4 or 5 boxes of pureed baby prunes.
Combine potatoes, onion, broth, and cream of chicken soup in crock pot. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese and blend. Top with bacon and chives before serving.
Snap the tough butt ends off the asparagus or peel to the tender core. Cut the stmes into 1" pieces. Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender. Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain. Reserve asparagus cooking water. Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot. Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time. Drain, reserving 2 cups of pasta water. Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta. Add more pasta water, 1/4 cup at a time, if sauce becomes too dry. Sauce should surround pasta but be slightly liquid since cheese will thicken it. Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.
Cook dry linguine in a large cooking pot according to package instructions. If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente. In a large frying pan, heat olive oil over medium-high heat. Add garlic and hot red pepper flakes and saute' for 1 minute. Add Vodka and cook until mixture is reduced 25%. Add crushed tomatoes and bring to boil. Reduce heat and simmer for 15 minutes. Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute. Drain cooked linguine and add to a large mixing bowl. Pour sauce over, toss to coat well. Serve immediately.
Cook macaroni and drain. In a large skillet melt butter. Add green pepper and onion. Cook until tender, but do not brown. Add chili, corn, seasoned salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked macaroni; top with cheese. Cover and heat on low for 5 minutes.