HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and drain pinto beans. Add to large skillet and mash. Heat over medium to medium-low heat. Add chicken bouillon. Add water to bring to the consistency you desire. Once beans are simmering, add eggs. Break eggs and gently fold into beans. Continue to cook and fold eggs into beans. Do not beat eggs into beans. Cook until eggs are set to your liking. Remove from heat. Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear. Remove tortilla to a sheet of waxed paper. Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla. Sprinkle with ground pepper. Add grated cheese. Fold burrito style. Serve immediately or package for breakfasts or lunches.
Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot. Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf. Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F. With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water. Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope. Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.
First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet. In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer. Boil for 1 1/2 to two hours. Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce. Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes. Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth. Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes. Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies. While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste. Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes. I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).
Cook rice according to package directions. Let cool slightly, then add rest of ingredients. Mix throughly and put in a loaf pan, lined with plastic wrap overlapping edges. Refrigerate at least 4 hours or overnight. Remove from loaf pan by pulling up on plastic wrap; invert on plate and remove wrap. Serve cold.
Preheat oven to 160°C and line a 22cm springform cake tin with baking paper. Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes. Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside. Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside. In a seperate bowl, beat the egg whites and continue beating until stiff peaks form. Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended. Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture. Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown. Allow the cake to cool comepletely in the tin befoore removing to serve. Suggested serving with freshly whipped cream.
Cook pasta according to package directions. Remove noodles from water with a slotted spoon, reserving boiling water. Blanch asparagus in water for 30 seconds, until bright green. Drain and reserve 1/2 cup of cooking water. Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes and saute for 30 seconds. Remove from heat. Add pasta, sun-dried tomatoes and asparagus and toss everything together. Pour in lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper. Add Parmesan and serve.
Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender. Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter. Serve hot with saltine crackers on the side, if desired.
Preheat oven to 400°. Place fish in lightly greased shallow baking dish. Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended. Spread mixture on the fish. Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.
You will need two cookie cutters. A large one (that still fits within the bread slice) and a smaller cutter that will fit inside the larger cookie cutter. I used a large heart and a small star. - OR - Just use One cutter and do the center. Place the 2 slices of bread on a cutting surface. Using the large cutter, cut the shape out of both slices. Using the smaller cutter, cut the center of both shapes. - OR - Just cut out one shape from each slice. Swap the larger cutouts, so that the wheat bread has the large white bread design and the white has the wheat. - OR - Just swap the one you cut out. Assemble your sandwich as normal.
Best made in a food processor: combine all ingredients in food processor except oil; let oil drip slowly down through the feed tube while machine is running; let process until oil is combined. Taste and add more salt and pepper if desired. You can also whisk all ingredients together in a mixing bowl. Makes enough to toss 1 or 2 salads, depending on how much dressing you put on a salad; keep refrigerated if not using right away.
Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy. Stir in the baking powder Dissolve the baking soda in the buttermilk. Stir into the creamed mixture. Add the salt and vanilla. Stir in the flour gradually until a soft dough forms. Drop by spoonfuls onto a greased cookie sheet. Press with a damp cloth wrapped around the bottom of a glass. Bake at 350*F for 10 to 15 minutes or until golden brown. Cool on wire racks.
To make the puree, skin the zucchini and cut it up into 1-inch chunks. Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once. Pour off any water (very important!). Puree in the blender. Mix zucchini puree, honey and dry ingredients together. Warm milk and add with eggs to zucchini mixture. Use hand mixer to blend well. Pour into unbaked 9-inch pie crust. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly. Cool for about 2 hours and then chill for several, if desired. Serve with whipped cream.
Heat a small amount of oil in your pan for frying. Mix up meat and salt and pepper form into patties. Dip in the egg. Roll in cracker crumbs. Place in the oil and cook until needing to be flipped then flip and finish until desired doneness. Can be topped with mushroom soup for gravy or you can make a milk gravy. Other substitutions are adding garlic powder or onion soup mix or Worcestershire sauce.
In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring. Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid. Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid. Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy. Transfer to a serving platter and sprinkle with additional cheese.
In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with Romesco sauce. Romesco Sauce: In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
In a blender or food processor, whirl eggs until blended. Add flour, milk, baking powder, salt, cinnamon, and vanilla, and whirl until smooth. Pour mixture into a shallow baking dish. Cut bread slices in half diagonally to form triangles. Lay bread in egg mixture, turning to soak both sides well. Heat 2 T butter and 1 T oil in a wide frying pan over medium-high heat. Drain bread slices briefly and fry, a few pieces at a time, until golden brown on both sides. Add remaining butter and oil as needed. Arrange toast on a serving platter and keep warm in a 150° oven until all are cooked.
Soak the dried apricots in warm water for 15 minutes, then drain and pat dry. Cut in small pieces. Beat or whisk the butter, sugar and eggs together. Sift the flour and the baking powder together. Add the flour,the cream and the apricot pieces to the butter mixture. Stir till everything is well incorporated. Bake in an oiled waffle iron according to manufacturer's directions. Serve warm!
Beat together eggs and water; season with salt and pepperl. Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate. VARIATIONS:. Western Omelette: In 2 tablespoons melted butter, cook 1/4 cup finely chopped ham, 2 tablespoons chopped green peppers, and 1 tablespoons finely chopped onions until vegetables are tender but not browned. Pour into omelette. Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream. Fine Herb Omelette: To the basic omelette recipe, add 2 tablespoons finely chopped parsley, 1 teaspoons finely chopped green onion, 1/2 teaspoons dried tarragon and 1/8 teaspoons finely chopped garlic. Cook as directed. SERVING VARIATION:. Egg Dog: When eggs are almost cooked on top, slide omelette onto plate, Place cheese cubes or strips in a line close to one end, roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun. Pita Eggwitch: Place folded omelette inside a pita lined mayonnaise. Stuff tomato slices and lettuce leaves into pita.
Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour. While still hot, slice in half inch strips. Arrange strips on a serving platter. While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer. Sprinkle with dried thyme, salt and freshly ground pepper. Steam asparagus 5 minutes,'til tender crisp. Arrange the asparagus spears on the platter intermingled with the chicken. Drizzle platter with olive oil and balsamic vinegar. Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper. Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours. Cooking the chicken from frozen keeps it very succulent and tender.
Brush cut side of rolls with oil. Place rolls, cut side up, on baking sheet, and broil until rolls begin to brown around edges, about 2 minutes. For pizza, use crust of choice, brush with a light coating of oil, and prebake. Spread apple butter and mustard on each roll half. For pizza, spread the mustard over the whole crust and add the apple butter as small dollops (over whole crust). Top with ham, then cheese (if using onion/spinach addition, add after ham or any desired order). Broil until cheese melts and begins to brown in spots (2 minutes for sandwiches; if baking a pizza, probably 7 to 8 minutes--not under broiler--are fine depending on the directions for the dough used). It is good if some of the edges of the sliced meat get a little singed! Optional: sprinkle with chopped chives. Black pepper is a good addition at the end as well.
Sift together flour, baking powder, and salt in a large bowl. Add brown sugar and raisins. Stir well. Now add the eggs, milk, sour cream and melted butter. Stir well, but don't overmix. Pour batter into a well greased 8x4 laof pan. Bake at 350* for 1 hour. Cool 20-30 minutes in the pan. Turn out onto wire rack to completely cool. This is wonderful served with butter.
Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc.) Pack hot buds into 8 sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Yield: 8 half-pints. Let these stand for a few weeks before using, to further develop the spicy flavor. Enjoy! Another thing you may do with them is to stuff them with ricotta cheese and serve them that way. Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions.
Heat oven to 350. Grease 2 qt baking dish. In lge bowl combine rice, milk, beans and soup; blend well; pour into baking dish. Place 1 chicken breast half between 2 pieces of plastic wrap and working from center, lightly pound chicken with flat side of meat mallet or rolling pin until 1/4 inch thick. Remove wrap and repeat with remaining chicken breast halves. Place 1/4 cup swiss cheese on each chicken breast half; roll up jello roll style and place over rice mixture in baking dish. Cover with foil Bake for 50-55 minutes; top with onions; bake uncovered for about 5 to 10 more minutes.
Preheat the oven to 400 degrees F. Cut the sweet potato into rough 1-1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2- quart ovenproof casserole or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out). Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the roasting pan.
Cream butter, sugar, vanilla together. Add eggs, cornmeal, evaporated milk, and stir together well. Add vinegar. Pour into pie shell. Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes. Let cool. Cut and top with whipped cream.
follow the directions for your particular brerad machine when adding the ingredients. Our machine starts with the warm water and other liquids first. Add the dry ingredients in order with the yeast on top. Set the machine to the Wheat Bread cycle, 1.5 lb loaf size, light or medium crust color. Add the Whole Caraway Seeds when the fruit/nut beeper goes off, If your machine doesn't have a fruit/nut beeper the add the caraway seeds last.
Mix rice, pecans, green onions and shrimp in large bowl. Whisk teriyaki sauce and oil. Pour over rice mixture, tossing to coat well. Refrigerate at least 1 hour.
Dipping Sauce: Place all sauce ingredients in a small saucepan over medium heat. Stir for about 5 minutes. Remove from heat, and allow to cool. Sauce can be made ahead of time and stored in the refrigerator until ready to use. Pork: Combine soy sauce, sugra, pepper and garlic in a bowl, and add pork, and marinate at room temperature for about 30 minutes. While pork is marinating, cook soba noodles for about 8 minutes in 8 cups boiling water. Drain noodles and rinse in cold water. Set aside. Cut cucumber and mango into julienne srips, about 3 inches long. Cut red leaf lettuce into strips, about 4 x 2 inches. Set aside. Cook pork on a grill or in a saute pan over medium high heat. Allow to cool. Bring medium pot of waqter to a boil, add prawns, and turn down to a simmer. Cook prawns about 5 minutes. Drain prawns and peel shells. Slice each prawn in half lengthwise. To Make Rolls: Dip a rice paper wrapper into bowl of warm water. Shake off excess water. Lay wrapper on cutting board. In center of rice paper, place 3 prawns in a row crosswise. Below prawns (closer to you), place a strip or two of red lettuce leaf. On top of the lettuce, add some soba noodles, cucumber, mango, mint leaves and pork. Don't overstuff, or ti will be harder to wrap. Fold in the two side edges of the rice paper, then roll the whole thing into a log. Repeat, making more rolls, until you've used up all the filling. Serve with dipping sauce.
Break Graham cracker in half. Spread fruit spread on top of one half. Spread cool whip on top of that. sprinkle with chocolate chips. Top with other graham cracker half and squoosh down. Freeze. Eat.
Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass. In a large bowl, whisk or sift together flour, soda, cinnamon & salt. In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well. Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well. Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean. For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla. Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake. Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed. Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
In a hot pan, stir fry chicken in a small amount of olive oil. Add 1 Tbs soy sauce while cooking. Remove from pan. Stir fry celery and onions in a small amount of olive oil. When done, add mushrooms and stir fry 1 minute. Add chicken back into vegetables and mix well. Add in rice and additional soy sauce to taste. In a small bowl, beat egg. Make an open space in your pan and pour the egg on it. Quickly scramble the egg and then mix into the rice mixture. Season with salt, pepper and/or more soy sauce to taste.
Mix flour and sugar in large bowl. Pour buttermilk in while mixing gently with spoon until it looks combined and comes together. Heat a frying pan on low/med heat adding a light smear of oil. Flour your hands and take half the mixture, put on 6 inch frying pan and press lightly to fill the pan. Cook for 8-10 mins each side. Enjoy warm with real butter.
Brown liver in a tablespoon of oil. Add sliced onions potaoes and soup. Salt and pepper to taste. Cover ansd steam for 30 - 45 minutes.
Whisk all the ingredients together in a small saucepan. Place over medium heat. When mixture begins to bubble reduce heat to low and simmer for 30 minutes. Cover and cool. Refrigerate when cold.
Mix mashed potatoes, yeast, water,salt, and sugar all together and let stand 20 minutes. In the mean time mix shortening and eggs together with a mixer till well blended. add to mix. Add flour to mixture till dough is smooth and work for 20 minutes. let rise till double in size. Roll out and cut into bar shapes and let rise for the last time, for about 1 to 1/2 hours. Preheat oil to 375 degrees and cook in oil(both sides) for 2 to 4 minutes, a few at a time, turning only once. Drain on paper towels and cool for frosting with maple icing. Icing Mix ingredients for Icing together till spreadable. Frost bars and enjoy.
Bring 4 quarts of water to a boil in a large dutch oven. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside. Heat 1 tablespoon oil in the now-empty pan and heat over medium heat until shimmering. Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes. Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes. Remove pot from heat, return pasta and stir until coated. Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese and 1/2 teaspoon pepper. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water, if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Combine first seven ingredients to make the dressing, add remaining ingredients and toss gently. Let sit for at least 4 hours before serving.
Drain the beans and put in large stock pot. Add all other ingredients, cover and simmer for two to three hour or until beans are tender. Ladle into soup bowls and top with sour cream and shredded Monterey Jack cheese if desired.