HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees. Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat. When complete, the entire fillet should be considered edible without further trimming based on your (guest's) preference. Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets. Add the butter to a 12", oven safe skillet and begin to melt over low heat. Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick. Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat. Increase the heat under the skillet to medium and then add the fillets. Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time. DO NOT squeeze the fillets! (Optional) Add just a few crumbles of blue cheese to the top of each steak. Don't overdo this; blue cheese is strong and not the centerpiece of this dish. Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference. I prefer to err on the side of rare for these small steaks. You can always heat them further. Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb. Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.
Thoroughly combine ingredients except butter. Shape into patties (use a little flour to hold together if necessary). Melt butter in frying pan. Fry patties tol golden on both sides. Serve with chili sauce and salad.
Heat oil in large skillet. Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid. Combine chicken broth and cornstarch; whisk until smooth. Add to skillet, and cook until sauce is thickened and translucent. Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese, and serve.
Preheat oven to 350 degrees. Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again. Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough. Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough. Use non stick cookie sheets or line with parchment. Leave 2" space between dough. Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool. These cookies freeze very well.
Wisk together all ingredients and thoroughly chill. I like to use powdered garlic instead of a crushed clove for consistency. Passive time listed is chilling time.
Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth. Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes. In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds. Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes. Melt the rest of the chocolate and fill each muffin cup once they have chilled. Chill until set.
Adjust oven rack to middle position and heat oven to 375 degrees. Place pork in center of a large roasting pan and season liberally with salt and pepper. Combine marmalade and rosemary in a bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so. Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes. Transfer roast to cutting board and tent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat.
Mix bread crumbs and spices from stuffing mix in one bowl. Mix egg and milk together in separate bowl. Add to bread crumb mixture red pepper flakes and cheese. Dip fish fillets in milk and egg mixture, then in stuffing mix. Place in lightly greased 9x13. Sprinkle the leftover stuffing mix on top of fish, and drizzle with 1/2 c butter. Bake 15 minutes at 400°F.
In 2-qt saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes). Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).
For The Anko Filling: Place 4 cups of water in a pan and add the azuki beans to the water. Place on high heat and bring to a boil. Remove from stove when mixture starts boiling and drain the water. Place 6 cups of water in the pan with the azuki beans. Place on low heat and simmer for about an hours until the azuki beans are softened. Remove excess water and add sugar. Stir on low heat for a few minutes just until it thickens. Remove from heat and set aside. For The Dough: Place rice flour, sugar and water in a pan. Place on low heat and stir constantly until dough thickens.Place the dough on a floured surface and divide into 12 pieces. Press the pieces into rounds. Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko. Shape into a ball.
Mix all ingredients in crock pot. Cover with lid, and simmer on low for about 4 hours.
Mix cream cheese and butter together by hand. Add flour in, one cup at a time. Seperate into balls, and refrigerate overnight until solid. Roll out onto powered sugar, paper thin. Cut into strips 2 1/2 to 3 inches wide. Then cut diagonaly, leaving the pieces large enough to wrap the fillings in. Place filling on end of piece, then roll up. Put in oven at 350° F, until golden brown. When cookies come out, let cool. Pour some powdered sugar into a bowl, and put cookies into bowl. Cover with more powered sugar, and gently mix to coat.
Stir together water, yeast, sugar and 2 tablespoons flour. Leave to stand for 15 minutes in a warm position. At the end of 15 minutes this should have about 2 inches of froth on top. In a large bowl put in 8-10 cups plain flour. Add a pinch of salt and stir. Make a well in centre and add the yeast mixture. Gradually stir in flour but don't add too much flour at once - a light hand is the story. When the liquid has absorbed as much flour as necessary for it to be kneaded place on a floured board (in my case on1y plain paper) and knead until you can sit the dough in the palm of hand. Spread some plain flour on a baking board. Let this stand for 15 minutes -- this is the working time for the yeast and the dough should be nice and spongy and fluffy. As soon as I have let the dough stand for 15 minutes I prepare my cooking pot. Sufficient lard, dripping, cooking oil or tallow to cover at least 1/3 of cooking utensil. Heat until blue smoke rises (for us in NZ on electric store this takes 15 minutes). Cooking tip: If the fat does not smoke at end of 15 minutes add a wee bit of used fat -- new fat takes forever to reach the required temperature. Again! Don't worry overly much about the dough. If it fluffs up nice and spongy and fat is not ready to fry bread, then just knead the dough again and let stand, but perhaps for only 10 minutes this time. All things being equal, the dough and the fat should be ready together by this time. So press the dough out (add flour if the board is sticky). Cut into required (triangles, squares, etc) shaped, pressing to about 1/4 inch thick. Fry one side, then brown fry other side and there is your bread. Well, hope you enjoy your cooking and eating. Signed -- Ngati Tarwhai Cooks.
Mix these ingredients together and store in tight container until ready to use. use 1 1/2 cups of this mixture. 1 egg slightly beaten, 1 cup water and 3 tbsp oil. Mix well and pour on hot griddle that has been lightly oiled. I am not sure how many this will make so I am going to start with a yield of 20, may be more or less.
Cut the carrot, chili pepper, garlic, and orange zests. Set aside. Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes. Add the carrot and beef and stir fry for about 2 minutes to brown the beef. Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir. Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.). Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir. Serve with rice, bread, or noodle. You can also take it as a main dish. Enjoy!
Butter 2 large nonstick cookie sheets. On prepared sheets, arrange pecan halves in clusters resembling turtles. Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of pan. Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes. Remove mixture from heat. Stir in vanilla. Immediately drop 1 TBS onto center of each pecan cluster. Cool slightly. Stir chocolate in top of double boiler over simmering water until melted. Drizzle 1 TBS chocolate over each candy. Chill until chocolate sets, about 30 minutes. Can be made 1 week ahead. Cover and keep refrigerated.
Mix butter, corn syrup, and brown sugar in saucepan. Cook on low-med heat for 2 min or until bubbly around edges, remove from heat. Add 1t baking soda to cause foaming (helps coat them better). Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for approx 45 min, stirring every 10 minute Remove from oven and pour onto waxed paper. Break apart into desired piece size. Recipe from back of Barrel O' Fun Bag.
Mash the banana very well with a fork, or in a food processor or blender. Add the breast milk or formula and the yogurt and mix until well combined, and it is a good consistency. If the blend seems a little too thick you can add more formula, breast milk or yogurt. Store this in a sealed plastic or glass container in the fridge.
Heat oven to 400 degrees. Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes. Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate. Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend. Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well. Toss lettuce with dressing, croutons, and cheese. Serve at once.
Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot. - - - - - - - - - - - - - - - - - -
Cut chicken into strips. Combine salt, pepper and flour on a plate. Beat eggs with 1 tablespoon water in a pie plate. Combine the bread crumbs and parmesan cheese on a third plate. Dredge chicken on both sides in the flour mixture, then dip in the egg mixture and then roll the chicken in the bread crumb mixture. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan on medium low heat. Cook until cooked through. Add more butter and oil as needed to the pan.
In a large bowl, combine the eggs, milk, flour and vanilla extract. Whisk until just blended, being careful not to overmix. Set the batter aside to rest while you prepare the apples (at least 20 minutes). Preheat the oven to 450°F. In a heavy, ovenproof (preferably nonstick) 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt. Cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt. Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan--this is supposed to happen. Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar. Drizzle with maple sugar, if desired.
Place coffee, sweetener, vanilla, cinnamon and allspice in pitcher. Add water; stir until coffee granules are completely dissolved. Stir in milk and ice cubes; pour evenly into 4 tall glasses. Serve immediately.
In a large mixing bowl mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce. Add chicken pieces and stir to coat. Cover and refrigerate for about 1 hour. Remove bowl from refrigerator, add potato starch, rice flour, tapioca starch to meat, and mix well. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar;let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes; don't let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425 for 11 minutes or until golden brown.
Cut the tomatoes in half and pour the juice in a container. In a blender or food processor grind the green and red chili peppers, the Onion and tomatoes until getting a fine paste. Add salt and continue grinding a little more. Remove from blender and mix with the tomato juice you poured in the container.
Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares. Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes. Using a draining spoon, remove it to a plate. Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp. Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes. Return the onion and bacon to the saucepan. Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. As it comes to simmer, it will have thickened to a creamy sauce. Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Finally, stir in the creme fraiche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled). This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C). Allow the pastry to come to room temperature? this will take about 10 minutes? then carefully unroll the sheet of pastry. Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry. Place a spoonful of filling into the center of the circles. Brush the edges with the beaten egg yolk, and fold in half and pinch the seam. Before cooking, brush the whole lot thickly with a beaten egg yolk. They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.
Preheat oven to 250 degrees. Thoroughly rinse seeds and pick out stray bits of pumpkin. Pour seeds on a cookie sheet, preferably one with sides. Combine Worcestershire sauce and melted butter. Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly. Evenly sprinkle salt over seeds. Bake for two hours, stirring every half hour. Let cool and enjoy! Store in airtight container.
Boil pasta till al dente about 7 minutes. drain, rinse, and put in large bowl. also put all veggies, shrimp and bacon in bowl as well. In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.). If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.
Preheat oven to 350°F Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups. Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes. Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches). For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia. Slice both loaves of bread horizontally, like a sandwich. Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves. Arrange cheese to cover the meat. We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy. Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread. (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy! We don't usually have sides of any kind for this meal, since the sandwich is a very good size.
Preheat oven to 350. In a large bowl combine the first five ingredients. In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray. For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350 for 40-45 mins, until toothpick comes out clean. Cool on wire rack. *if using frozen blueberries do not thaw**.
Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top. Blend soups and gravy. Pour over top. Combine grated cheese with breadcrumbs and sprinkle on top. Bake at 350*F for 45 minutes.
Toast bread. Heat Smart Balance or oil in non-stick pan on medium high. Meanwhile, microwave Boca burger in package (just open it on one side) for 2 minutes. When pan is hot, crack egg into it and break yolk with edge of shell. Sprinkle egg with salt and pepper. Turn egg over with plastic spatula when ready (usually about 30-45 secs). Cook until yolk reaches desired consistency (I like it a little gooey but mostly firm). While egg is cooking, spread mayo on one side of toast and put Boca burger on top. Put cheese on other piece of toast. When egg is done, put put it on top of cheese (if cheese doesn't melt, put the whole thing in the microwave for about 10 seconds). Put sandwich together and eat before it gets cold! Optional: add some hot sauce for extra kick.
In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft. Add navy beans and chicken broth to the vegetables. Simmer until heated through. Add seasoning to taste. Bring to a boil, then lower heat and simmer for 20 minutes or so. If soup gets too thick, add more chicken broth. Discard bacon. Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot. Serve with fresh chopped green onions. Can substitue other fresh onions if desired. Diced ham may be substituted for bacon and left in the soup.
Rub steaks with cooking oil. Mix three dry ingredients with a fork and then rub over both side and edges of steaks. Don't try to coat the steaks completely. Let them set at room temperature for about 1 hour before grilling.
In bowl, combine flour, cornmeal, baking powder& salt. In another bowl, beat the egg,milk and 3 tspn oil Stir into dry ingredients just until moistened Heat remaining oil in heavy 8-in skillet over low heat Pour batter into the hot skillet, cover& cook for 4-5 minute. Turn and cook 4 minutes longer or until golden brown.
Peel bananas and remove from peels. Slice in 1/4" bite sized slices. Place banana slices in a cereal sized bowl. Pour milk on top and sprinkle bananas with sugar. Enjoy!
In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor. Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker. Stir briefly to distribute ingredients. Set to cook. When done, let sit for 10 minutes. Stir and enjoy! Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!
Melt butter in saucepan over medium heat. Add salt, scallions and lemon juice. Simmer over very low heat for 5 minutes to allow flavors to blend. Pull back husk and remove silk strands from corn. Brush corn with butter sauce and then bring husk back over ears. Grill corn 5" from heat for 20-25 minutes, turning occasionally. Serve with remaining butter sauce. ALTERNATIVELY, you can bake in the oven for 30 minutes at 350°F Place 1 rack below the center and put a baking sheet on it. Place the other rack in the center of oven and place cobs on that rack, directly above the cookie sheet rack (to catch the drippings).