HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in small pot. Cook over medium heat until hot. Turn heat to medium high. Bring to a boil and continue to boil for 3-5 min. Take off heat.
Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet and roast for about 8-10 minutes. Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236°F Remove from heat and add vanilla. Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper lined sheet pan and separate with fork. Cool and store in an airtight container.
Combine the first 3 ingredients. Bring to a boil and cook about 5 minutes. Add lemon gelatin; stir until dissolved. Add cold water; let stand in refrigerator until jelly like consistency. Add whipped topping, crushed pineapple and fruit cocktail. Pour into a dish. Refrigerate.
Prepare the salt cod. Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day. When the cod has softened, remove any skin and bones. Shred the fish, tearing it into thin strips with your hands. Prepare the peppers. Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning). Using tongs, turn the peppers frequently until the skin is blackened and blistered. Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes. Using a paring knife, carefully scrape the blackened skin away. Cut the peppers open, remove and discard the seeds and white membrane. Slice the peppers into strips or chunks. Prepare the potatoes. Peel the potatoes and cut them into chunks. Add them to a pan of rapidly boiling salted water. Cook, covered, for 10 to 12 minutes until the potatoes are tender. Drain. As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl. While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste. Prepare the salad. Add the shredded cod fish and the sliced pepper to the potatoes and toss gently. Cover bowl with plastic wrap and set aside at room temperature for about an hour. When you are ready to serve, arrange the salad on a serving platter. Heat the remaining olive oil in a saute pan over medium heat. Add and brown the garlic slices. Pour this hot garlic and oil over the salad and serve.
Drain pineapple, reserving 1/4 cup of liquid. Combine reserved pineapple liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly. Chill at least one hour but overnight is best. To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.
Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent. Crumble the stock cube into the water, stir to dissolve it and add to the rice. Bring to a vigorous boil. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool. Fry the onion, garlic and chillies until onions are softened and transparent, put aside. Using a wok (ideally), heat a generous quantity of oil until it's just beginning to smoke, swirl around the wok so the sides are coated. Add coriander, meat and salt, fry for about five minutes turning regularly. Add the onion mixture and mix well together over the heat until all are cooked. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through. Make an omelette and break it into the mixture before serving. Serve with a side dish of tomatoes and cucumber. Soy sauce adds to the flavour when served.
Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatin with 1/4 cup cold water. Use glass measuring cup to mix gelatin. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin. Gelatin is dissolved when mixture is clear. Wire whisk gelatin into pudding and fold in the 8-oz cool whip. Pour into prepared crust; chill.
In a medium bowl, using a fork or potato masher, mash the avocados until chunky. Add the onion, cilantro, bell pepper, and chile. In a small bowl, combine the lime juice and package of Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine. Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown). Serve at room temperature *NOTE*. This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.
Shake with ice and pour into a salt-rimmed cocktail or margarita glass. Garnish with a lime wedge. Serve in:. Margarita Glass.
Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler. Remove; fold in beaten egg whites. Dip the bread cubes in the mixture to coat. Place on baking sheet; cover with plastic wrap. Chill overnight (the coated bread cubes can also be frozen for later baking). Remove from the fridge, remove plastic wrap. Bake at 375 degrees for 10-12 minute, or until brown. These puffs freeze well after baking.
Make sure all dry ingredients and the eggs are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter. Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
In a bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add in sugars, beating until light and fluffy. Add eggs, 1 at a time, beating on low speed just until blended after each addition. In another bowl, stir together buttermilk and baking soda. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition just until blended; stir in vanilla. Spray five 5 3/4 x 3 1/4 inch disposable foil loaf pans with cooking spray. Pour batter evenly into pans (about 1 cup batter per pan). Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.
In a bowl mix together all ingredients for the burgers. Shape into desired size patties. Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat. Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate. Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring. Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes. In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring. Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream). Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture. Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking). Serve with or over fries or mashed potatoes.
Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins. In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending. Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute. Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting. When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency. Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.
preheat the oven to 350°F. take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven). Place the fish steak in the center of the tin foil, and salt and pepper it. In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion. pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter). place the capers over the fish. fold the foil into a pouch. place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center). Serve the fish with the sauce.
In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine. Remove crusts from ends of bread slices. Using a rolling pin roll out the bread slices to flatten slightly. Divide/spread the the cream cheese mixture between the 6 slices of bread. Divide and top with smoked salmon slices. Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll). Roll each slice of bread up firmly. Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces. Cover and refrigerate pinwheels if not serving immediately.
Lightly spray a 20cm base saucepan with oil and heat over a medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened. Add chicken pieces and cook, stirring, for 3 - 4 minutes or un til the chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook stirring for 1 minute or until fragrant. Add tomatoes, passata, 1 cup of water and bring to boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook stirring for 1 minutes or until spinach wilts. Remove and discard cinnamon stick. Serve butter chicken with the cooked basmati rice.
Boil potatoes, then peel and mash. Add farina, flour, salt and egg. Work dough well. Divide into 5 dumplings. Place into boiling water, cook for 20 minutes.
Coat large non-stick skillet with cooking spray; add margarine and place over medium-high heat until hot. Add rice and onion and saute until rice is browned and onion is tender. Spoon this mixture into a 1 1/2 quart casserole or oven-proof dish that has been coated with cooking spray. Add diced apricots and prunes, mixing well. Meanwhile, in a large non-stick skillet combine water, bouillon granules, and thyme and bring to a boil. Pour the water mixture over the rice mixture in the casserole dish. Cover and bake at 350 degrees F. for 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with almonds.
Add all ingredients for crust, except butter, in a mixing bowl. With pastry blender, cut in butter until mixture is crumbly. Press the mixture into an 8-inch square cake pan. Bake in a preheated oven at 350°F for about 25 minutes or until just golden and firm. Cool in the pan. Place ingredients for caramel filling in saucepan and heat over low heat, stirring until sugar is dissolved. Bring to a boil over low heat and boil very gently for 3 to 4 minutes, stirring constantly until thickened. Pour the caramel filling over cookie base and allow to set. Melt the dark chocolate chips and spread over the caramel, allow to cool and set. When dark chocolate is set, melt the white chocolate and drizzle over top. Cut into squares and enjoy. DH suggested to use a pizza cutter to cut bar cookies and it works like a charm.
Rinse all dirt off of peanuts inside of sink and drain. Place peanuts inside a large pot that leaves about 4 to 6 inches of room at the top of the pot. Cover peanuts with water leaving until the peanuts float to within 2 inches from the top of the pot. Add salt. A good hint is that all the salt you add will not be directly absorbed by the peanuts. So you can be generous. Bring to a rigorous boil and continue until soft. The time to boil depends on the peanuts and I think it is best done outside. Allow peanuts to absorb brine untill desired salty taste. About 1 hour +or -.
Place the meat in a large stock pot and cover with cold water by 2 1/2 inches. Add the onion (peeled, but left whole), the garlic cloves, salt parsley. Bring to a boil over high heat. Lower heat and skim off any gray foam that rises to the top. Keep doing this periodically. Cook over medium-low heat. Meanwhile, rinse the chilies and place in a bowl. Cover with hot water and place something on top to keep the chilies submerged. When the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. Reserve the garlic, discard the onion and parsley. Add the corn and chayote and cook for 10 minutes. Add the zucchini. By this time, the soaked chilies should be very soft. Seed and devein them, using rubber gloves if you need to. Place them in a blender with the reserved garlic and add about 1 cup of the broth from the meat and vegetables. Season with a bit of salt. Blend until everything is pureed. Set aside. *DO this when all the vegetables are cooked through, but not mushy.* Pass the puree chilies through a colander onto the stock pot, using a spoon to push the mixture through. Cook until the soup has boiled for 5 minutes after the addition of the chile. *DO not cook longer as the vegetables will become mushy and the soup will be spicier. Serve piping hot with all of the accompaniments listed above. Note: This soup is delicious served the next day, but it is best to reheat it over low heat and not boiling it too much so that the veggies stay whole. It will have puddles of solidified fat when cold. You can remove them if you want.
Preheat oven to 200°C. Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes. Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat. Peel and dice the carrot, parsley root, celery root and onions. Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary. Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.) Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes. Remove from oven and turn it down to 180°C and turn on fan assistance. Add the berries and allspice and return to oven for 30 minutes. Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes. Remove from oven and shut off oven. Sieve the liquid off and return the meat and vegetables to oven to keep warm. Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes. Turn heat down to low and whisk in sour cream and add salt and pepper to taste. Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs. Serve meat topped with sauce, you can use the sauce on your side dish as well.
Choose very ripe fruit; peel, seed, and coarsely chop. Smoothly puree measured fruit pulp and juice (a portion at a time, if needed) in blender with sugar and lime juice. Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher and discard pulp. Pour the agua fresca over ice cubes into tall glasses. Slices or chunks of matching fruit may be added as garnish just before serving.
In saute pan, melt olive oil and butter over medium-low heat. Add shallots and saute 1 minute. Add green beans, garlic, salt, and onion powder. Stir to coat beans. Saute until beans are almost tender. Add almonds and continue to saute until green beans are crisp-tender. Serve warm as a side dish, or over rice as a vegetarian main course.
In frying pan, heat chicken broth and spices to boiling. After bringing to a boil, add the arugula, tossing gently to cover all with the broth. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.). I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes. **For those who want a more flavor-rich side, try the following: Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices. I hope this is satisfying! :).
Preheat oven to 350°F. In large bowl, combine all ingredients except breadcrumbs, butter and french fried onions; mix well. Spread into ungreased 2-quart casserole dish. Toss bread crumbs with butter; sprinkle over casserole. Bake at 350°F for 30-45 minutes or until bread crumbs are golden and mixture is bubbly. Sprinkle french fried onions over casserole. Bake 5 minutes longer or until onions are golden. Will keep in a warm oven, covered.
Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.). Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE! Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly. Add the rind, continue stirring until well-blended. Transfer to whatever storage container you want: either a large one or several samll ones. Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks. Variations:. Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons. Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel. Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.
1. In a blender take the chilli and garlic add a little water if needed and make a paste. 2. In a bowl put in the soya sauce, 1 tablespoon of the chilli-garlic, 2 tablespoon of olive oil, lemon juice, cumin powder and water. Mix it nicely. 3. Cut the beans and carrots in little long and stanty way and wash them. 4. in a bowl take the vegetables and mix the liquid mixture to it.and let it absorb the flavour for 10 minutes. 5. take a pan and add he rest of the olive oil and on heated add the vegetables. 6. cover it wid the lid, stiring it a little in a few seconds.a nice sizzlin sound is der through out, due to the water.Add salt. 7. Turn off the flame wen a few vegetables start getting a blackish burnt colour. 8. serve hot with rice or simply as a salad.
Preheat oven to 350°F. Drain artichoke hearts and reserve 2 tbsps of the marinade. In food processor puree 1/2 artichokes reserved marinade, sour cream, mayonnaise, scallions and 1/4 cup parmesan cheese until smooth. Coarsely chop remaining artichokes, pimientos, olives and add flour. Add to puree. Spoon into 2 cup baking dish. Sprinkle top with remaining cheese. Bake 25 minutes. Serve with crisp toasts/crackers.
Put the pork in a large pot over high heat and cover with water. Add the onion, garlic and salt, and boil until tender, about an hour. While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover. Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged. Let sit for about 20 minutes. When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds. Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth. When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle. Cut or shred into bite sized pieces. Strain the cooking water, and return the pork to the pot. Add the hominy and processed chiles, bring to a boil. Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste. Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.
Chimichanga Directions: 1. Preheat oven to 350°F. 2. Cook meat on stove top, draining and rinsing grease if necessary. 3. Cook, blot and crumble bacon. 4. Saute onion and chiles adding spice mix and cilantro. 5. Mix meat, and bacon with onions and chiles. Add tomatoes, and mix well. 6. Place 1/2 cup of meat in a tortilla and fold like a burrito. 7. Place seam side down on a non-fat sprayed cooking sheet. 8. Take a very small amount of extra virgin olive oil (1/2 teaspoon or less) and coat tortilla with fingers. 9. Bake for 7-10 minutes till golden brown. 10. Remove from oven and place on plate. 11. Top with cheese, garnish with tomatoes and olives. (There's also an older, less healthy version you may be interested in making -- ). Fat version of recipe: 1. In skillet, cook bacon & grease breaking into pieces as it cooks. 2. As bacon nears completion, add onion & saute. 3. Lower heat & add chilies, seasonings and cilantro, simmer 2 to 3 minutes. 4. Add meat, and if you desire add tomatoes. 5. Place 1/2 cup meat filling on each tortilla. 6. Fold envelope style (like a burrito). 7. Fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan. 8. Turn and brown other side. Drain briefly on paper towels. 9. Place on plate and top with shredded cheese, sour cream, and salsa. 10. Garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives).