HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty crackers into a large mixing bowl. Combine oil& seasonings; pour over crackers& mix well to coat. Let sit 1 hour before serving.
Place defrosted ground beef in crock pot. Put everything in crock pot except tortillas, cream cheese, shredded cheese, and enchilada sauce. ( I just threw everything in crock pot unitl i liked the look of its consistency). Mix the meat with the ingredients, cook on low for about 4 hours I cooked longer since i came home late and it was still good. When its cooked, pour desired amount of enchilada sauce, and shredded cheese in mixture. Also room temp cream cheese cubed. Let sit until cheese is melted, stir together and roll mixture in warm tortillas. Put in baking dish pour desired amount of left over enchilada sauce over tortillas. And sprinkle cheese on top. Bake on 350 for 15-20 minutes.
For steak: Rub with olive oil and season with salt and pepper. For porterhouse steaks: Grill 6-7 minutes per side for medium rare; 7-9 minutes for medium. For rib eye or shell steaks: Cook 5-6 minutes per side for medium rare; 6-7 minutes for medium. Remove; squeeze a wedge of lemon on each steak. For foccacia salsa: Rip bread in to small pieces. Set aside. Heat olive oil in a large saute pan over medium heat. Add shallots and cook 3 minutes, or until golden. Add garlic, bread, rosemary and parsley, then stir with a wooden spoon until mixture is evenly coated with olive oil and bread is golden brown, 6-8 minutes. Remove from heat and season with salt and pepper. Presentation 1: Portable Porterhouse. Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges. Presentation 2: Sit-Down Dinner. Slice steaks against the grain into 1/4" pieces. Overlap slices on a plate; make an S pattern on meat with 1/2 cup of salsa. Garnish with lemon wedges and parsley.
Wash the sweet potatoes but do not peel them. Bake whole in a baking dish at 350°F for an hour. Once baked, cut in half and remove from skin. Mash with fork or potato masher, then mix in all other casserole ingredients. Bake at 400°F for 20 minutes in a 9x13x2-inch pan. Meanwhile, mix the topping ingredients. Put topping on and bake 10 minutes more. (Original source unknown).
Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
In a bowl, beat cream cheese. Add key lime juice, zest, sugar, egg, salt. Mix well. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture and then top with more chocolate batter to cover the cream cheese. Bake at 350° for 25-30 minutes. Cool 10 minutes and remove from pan.
THAW pastry sheet at room temperature 40 minute Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Roll into 12" x 10" rectangle. Cut into 3 (3") strips. DIVIDE sausage into thirds. Roll each into a cylinder the length of the pastry. Place on edge of pastry strip. Starting at the long side, roll up. Press edges to seal. CUT each roll into 12 (1") slices. Place cut-side down 1 1/2" apart on baking sheet. Bake 15 minute or until golden and sausage is done. Makes 36 appetizers. TIP: * You can substitute Italian sausage (casing removed) for bulk pork sausage. TIP: To make pastries ahead, cut into slices and place on baking sheet. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen slices on baking sheet. Bake 20 minute or until golden and sausage is done.
mix coconut with spices of your choice. curry goes really well, but anything you like would work. dip fish in milk. coat with coconut mixture. heat oil in a large skillet over med-high heat. add fish and cook about 4 minutes on each side. squeeze lime juice over the top.
Grease a 9" square pan. Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin. Mix with Skor bits and can of sweetened condensed milk. Press firmly into prepared pan. Store in refrigerator and cut into small squares.
Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored. Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes. Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup. Stir in the ham and bring to a simmer. Serve garnished with a few crisp slices of bacon and a swirl of olive oil.
pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays. while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy. pour liquid filling into tart shells. bake at 375 for about 30 min or until set but not dry.
Combine first 7 ingredients. Add zucchini& nuts& toss lightly. In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth. Add crumbs& zucchine mixture; beat& blend well. Pour into a greased 10" bundt pan or a large tube pan. Bake at 300 for 1 hour and 10 minutes or until cake tests done. Remove from pan; cool and glaze. Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth. Drizzle over cooled cake.
Preheat oven to 350 degrees. In a large mixing bowl, cream butter and shortening. Add sugars, vanilla, and eggs. Mix well. Stir in oats, flour, baking powder, and baking soda. When well-blended, stir in coconut, pecans, Rice Krispies, and chocolate chips. When batter is thoroughly mixed, measure 1/4 C for each cookie on a large ungreased baking sheet. Bake 10 to 12 minutes, or until edges are golden. For a crisper cookie, bake 12 to 15 minutes. Allow cookies to cool slightly on baking sheet before removing.
In small bowl, whisk together ginger, pepper, salt, vinegar, oil and honey. In large bowl combine vegetables. Add dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Heat oven to 350°F. Put cupcake liner in muffin tin OR grease very well muffin tin. sift flour, baking powder, baking soda, cocoa and salt. The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla. Add the flour mixture alternately with the milk to the sugar and be sure to beat well each time!. Spoon batter into the muffin cups 2/3 full. Bake for 15 to 17 minutes oven, or until a toothpick inserted into the cake comes out clean. It really depends on how full you fill the muffin tin to decide on the yield. If you want really domed cupcakes fill them almost full.
Preheat oven to 350°. In a big bowl, combine all the ingredients EXCEPT the ketchup; mix well. Turn mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down. Bake for about 1 hour, until the loaf is firm and the top is lightly browned. Let stand in pan for 5-10 minutes before serving.
Brown the Italian sausage and onion in a skillet. Put all ingredients including the browned sausage and onion into the crock pot and heat until hot (about 1 hour, depending on your crock pot). If you are in a hurry, the beans, pepper, and bbq sauce can be added to the skillet and heated. If you are camping, this can be heated in a dutch oven.
In mixing bowl cream butter and sugar. Beat in salt and vanilla;add condensed milk (mixture will be stiff) Shape in 1/2 inch balls. Place 1 ball on top of each bugle. Dip tops into chocolate and decorate. Place on wax paper until the chocolate and candies are set.
Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes. Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes. Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely. Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth. Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.
Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry. In large soup pan, saute garlic in half of the olive oil until hot. Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes). Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.). Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness). Remove bones and serve immediately (or refrigerate and reheat).
Combine in slow cooker and cook on low for 8 hours. Serve on buns or with tortilla chips. (My personal favourite with this chili is Doritos Black Pepper Jack chips).
Mix all ingredients except the cabbage mix and refrigerate overnight. Mix in cabbage mix 2 hours prior to serving, and refrigerate.
Preheat oven to 375. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2"-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill). Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower. Bake until cauliflower is heated through, about 25 minutes.
Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta. Divide dough into 4 parts. Take one part and roll into a long, 1&#8243; diameter log. Cut gnocchi into 1&#8243; pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.
Place ice cubes or crushed ice in a tall glass. Pour the two juices & grenadine over the ice & stir until well combined & cool. Pour in seltzer water & enjoy!
Heat oven to 450 degrees Fahrenheit. Mix flour, baking powder, sugar and salt. Mix butter and milk, add to dry mixture. Drop heaping tablespoons on to greased cookie sheet. Cook for 11 minutes, or until golden brown.
Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place. Meanwhile, mix the flour and sea salt together. If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough. Cover with a damp linen cloth and allow to stand for 20 minutes. Meanwhile, preheat the oven to 220°C /428°F / Gas Mark 7. Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots. Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°F is ideal) for about 3/4 hr until the dough has doubled in size. Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.
Warm the oil in large heavy pot until hot but not smoking. Add cornstarch and season salt to large ziplock bag and shake the meat in it. Brown meat on all sides for about 5 minutes. Transfer browned meat to a plate. Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce heat to medium and sprinkle in sugar. Continue to cook the onions, stirring occasionally, until nice and golden brown, about 15 minutes. Add the flour, thyme, and carrots and raise the heat to high. Stir for 1 minute, then pour in beer, letting it come to a vigorous boil. Stir in broth and tomato paste and return to the boil. Return meat and accumulated juices to the pot. Let the liquid come just to a boil, then reduce heat to low. Cover and simmer 1 1/2 to 2 hours. Check on occasion and add beef broth if it is getting too dry. Season with salt and pepper to taste. We like this over refrigerator bisquits.
For the lobster stock: In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later. In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside. For the fettuccine: Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside. Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste. Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
Combine all of the ingredients in a blender or food processor and process until creamy. Pour into glasses & serve immediately.
Preheat oven to 350 degrees. In a large bowl, beat together the brown sugar with the margarine until smooth. Beat in the buttermilk. In a smaller bowl, combine the flour, salt, baking soda and powder, and spices. Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture. Wisk vigorously or blend in an electric mixture for several minutes, or until well blended. Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking. To the bottom and sides of the pan, add the crushed pecans. If desired, additional pecans may be used on the sides of the pan or added to the cake batter. Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Remove the pan and allow to cool on a wire rack. Once cool, invert onto a serving dish. To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla. Gradually add the milk while stirring, until it reaches the desired consistency. Drizzle over the top and sides of the cake.
Wash and drain tomatoes. Do not core tomatoes. Tie spices and gingerroot in a spice bag. Combine spice bag, sugar, lemon and water in a large saucepot. Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. Yield: about 6 half-pints.
In a large mixing bowl, dissolve yeast in warm water (about 10 minutes). Stir in butter, sugar, milk, egg, salt and enough flour to make a soft dough. Knead on a lightly floured surface until smooth. Place dough ball into an oiled bowl, cover with a damp towel, and set aside to let rise until doubled in size (about 1 hour). Punch down the dough, and break off small handfuls to roll into balls (about 2-3 inches in diameter). Place rolls on a tray, cover with towel, and allow to rise to double its' size (for about 30 minutes). Preheat a grill pan on high heat. Roll out a dough ball as thinly as possible, lightly oil the pan, and place the rolled dough on to grill. Once it starts to puff and get some brown spots, flip to the other side and repeat. Continue this until all of the naan is done.
Wash kidney beans and soak them overnight. Add baking soda and cook them in cooker on medium flame. Make paste with tomatos and green chillis. In a pan add oil after heating add cumin seeds, asafotida, turmeric power. Roast the spices. After rosting add tomato paste and roast it untill oil starts to leave pan. Now add boiled kidney beans and mix it in tomato paste. Add salt and coriander leaves. Soak rice in for 30 minutes in 2.5 bowl water. Cook them in cooker till one whistle on high flame. In a big bowl add rice and make a space in center of bowl. Keep it for 30 minutes. After 30 minutes fill the space with cooked kidney beans.
Combine all ingredients except egg roll wrappers and cook until warmed through in a saucepan. Wrap 1-2 T of mixture in each egg roll wrapper, sealing edges with water. I put oil about 1" deep in fry pan. Fry in oil in frying pan until egg rolls are golden and crispy. I fry first half until brown then turn over and brown other side.
Trim green peel and red flesh from watermelon. Cut rind into small cubes (14-16 cups). Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind (I use little less sugar in my recipe). Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight). Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes. Add thinly sliced lemon, juice and zest of the other lemon. Stir in ground or whole spices of your choice. Turn down heat to low and cook on low heat until rinds are translucent, checking and stirring often (don't want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent). If using red food coloring, add a few drops to desired color at this point, stir well. Seal in prepared jars, clean jars, lids and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars. Immediately after filling jars I like to turn them upside down for 5-10 minutes, supposedly to help them seal. Optional instead of ground spices add with lemons: Cinnamon sticks (eight short pieces, 1 for each jar). Whole cloves (16-32 cloves, 2-4 for each jar). Grated fresh ginger (1 tablespoon). Red food coloring.
Preheat oven to 350°F. Add salt and cabbage to the boiling water, stir and boil 2-3 minutes. Remove from heat but do not drain. In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid. Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.
Heat the sunflower oil in preheated wok. Add the grated carrots and leeks to the wok and cook for 2 - 3 minutes, or until the vegetables have just softened. Add the orange segments to the wok and heat through gently, ensuring that you do not break up the orange segments as you stir the mixture. Put the ketchup, brown sugar, and soy sauce in a small bowl and mix together. Add the tomato and sugar mixture to the wok and then cook for another 2 minutes. Transfer the stir-fry to warm serving bowls and scatter with the chopped peanuts.
1. mix ketchup, siracha hot sauce and lime juice and mix well. 2. add chopped avacado, minced red onion and cilantro and mix again. 3. if you want to go easy you can add all the prawns into mixture, but for better presentation add about half the prawns into mixture . 4. for nice presentation scoop desired about of cocktail into martini glass or desert cup and use remaining prawns to dress the outside of glass. 5. for better flavour chill for at least an hour before serving. 6. serve with tortilla chips or saltine crackers on the side if desired. 7. goes well with a cold Corona.
Spray a cookie sheet with Pam and heat in microwave 2 minutes. Meanwhile, mix together Tamari Sauce and cayenne with almonds. Spread on heated cookie sheet. Microwave on High for 5 mintes, stopping every minute to stir. Spread the roasted almonds on a parchment lined cookie sheet(not the same one you used to cook.). Cool a few hours or overnight to make sure they have dried. Voila -- a very tasty and healthy snack.
Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.
Peel sweet potato and dice into small cubes. Boil potato in water; until cooked. Drain, shake off as much water as you can. Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet. Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper. Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!