HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and pork together for about 1 hour in water. While it's cooking put 2 chopped onions and whole garlic clove. Skim off fat about every 15-20 minutes. Add chili and let cook another 15 minutes. Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour. When served, crush oregano, cilantro, onion and squeeze lemon to taste.
Preheat oven to 425°F. Line a pie pan with pastry and fill with ground cherries. Beat eggs with salt; add sugar and flour. Add milk and vanilla; stir well. Pour over cherries and bake for ten minutes, then reduce the temperature to 350F and continue baking for an additional 25 to 30 minutes or until knife inserted in center comes out clean. Serve plain or garnished with lightly sweetened whipped cream (also delicious with a meringue topping).
Pre-heat oven to 425 degrees F. Melt butter in a large cast iron skillet. Meanwhile, in a medium bowl, whisk together eggs, flour, milk, and sugar; pour batter into skillet and place in oven. Bake until puffed and golden, about 20 to 25 minutes. Serve immediately, with toppings, if desired.
Fry off the onion, ginger, chilli and garlic. Put rice vermicelli into a large bowl and pour over boiling water - leave until soft then drain. Cut up into small pieces with scissors. In a very large bowl put in the two cans of tuna drained, vermicelli, onions, garlic, chili and ginger, 3 eggs, curry past and powder and finally the coconut milk. Mix all up together. Preheat oven to 200c grease small muffin tin and spoon mixture into each section to the top. Cook until muffin springs back. Ease out of tin and leave to cool. Serve with a bowl of sweet chilli sauce as a dip YUM!
Wash rice and put all ingredients into rice cooker. Turn on cooker. Once cooked fluff up with a fork and remove screwpine leaves.
Melt margarine. Add onions and saute. Add rice and curry or tumeric and cook until grains of rice are all coated. Stir in half the lemon peel and all the broth. Bring to a boil. Cover and simmer over low heat for 20- 25 minutes. Stir in remaining lemon peel and chives just before you serve.
Preheat oven to 350°F. Melt chocolate and cool. Melt butter. In a bowl, combine melted chocolate and butter. Beat in the sugar and egg yolks. Whisk in the vanilla, and cocoa powder and salt. Beat egg whites until a soft to heavy peaks. Fold in the stiffly beaten egg whites a little at a time. Pour into a greased buttered 10 inch spring form pan. Bake for 25 minutes. Remove from oven. Remove rim and press down while warm for a denser cake (I did not do this). Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.
Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book. Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended. Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil. Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese. To make the dipping jus: While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper. Cook this until the onion start to get soft, about 2 - 3 minutes. Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly. Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. You just want the beef to get heated through, remember the beef is already cooked. If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef. Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese. This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich. Enjoy.
Heat 1 in salted water to boiling. Add potatoes, and sugar; let boil and then reduce heat. Cover and cook until potatoes are tender, 10-15 min. Drain. Fry bacon until crisp. Drain. Cook and stir onion in bacon fat until tender. Put potatoes in serving bowl. Dot with butter and sprinkle with nutmeg. Top with onion and bacon.
Coat the bottom & sides of slow cooker with a thin layer of oil. Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way. Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.
Brown meat in skillet, drain and set aside. In a large sauce pan, mix chicken broth and water; bring to a boil. Add 2 Tablespoons of margarine, macaroni and cook 6 to 8 minutes or until pasta is firm but not hard (Al Dente). Drain pasta and set aside. In large sauce pan melt 2 Tablespoons of margarine; add evaporated milk and cheese package and mix well; add V8, dice tomatoes, tomato soup and spices mix well. Add macaroni and meat to sauce mixture and cook for 5 minutes, sauce will slightly thicken. Top with additional cheese if you like and serve hot.
-------CinnamonRaisin Bread Pudding-----------. Peel and cube the apples. In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft. Remove from heat. In a 10" x 8" pan, layer bread cubes and apple cubes. In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well. Pour mixture over bread and apple cubes and allow to sit 15 minutes. Place pan with apples and bread in a larger pan and fill with water to 1" of the top. Back in 350-degree oven for 35 minutes or until knife comes out clean. Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream. -----------OrangeButterscotch Sauce------------. In sauce pan melt butter, then add brown sugar and allow to bubble. Add orange liqueur and fresh orange juice and allow to reduce to half. Add heavy cream and reduce until lightly thickened.
Mix sugar, Hershey's cocoa and dry milk thoroughly in a small saucepan. Add water and butter. Then stir constantly over medium/high heat. After butter has completely melted, continue stirring and boil one minute. Remove from heat. Stir in peanut butter and then oats. Drop by the spoonful onto wax paper or dinner plate. Eat warm or save for later.
Over medium/high heat put a 3 quart saucepan with Chicken Stock, butter and salt and stir once or twice. Add rice and bring to a boil stirring occasionally. Reduce heat, cover and Simmer for 15 min or until the liquid is just about gone. Should be a thick creamy mixture of Rice that has just a little bit of a firm bite to it. Meanwhile in a large skillet saute the Onion, Jalapeno (if used), and garlic until soft. Transfer rice to skillet and fold together with onion mixture. Add the Paprika, Chili powder and Cumin. Fold in the diced tomatoes and Chile. Salt and Pepper to taste and Cilantro for Garnish.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup. remove from the heat and set aside. rewarm if necessary before serving time. for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl. add the shortening and mix with your fingertips to combine. stir in the orange juice and water, working the liquids into the dough until a sticky ball forms. dust a counter or pastry board with flour and knead the dough vigorously for 1 minute. the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes. divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes. if not for use immediately, the dough can be refrigerated for up to 4 hours. dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick. trim any ragged edges and discard them. To avoid toughening the dough roll it out only once. cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together. pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375. gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface. avoid spooning oil over the top of the frying bread, as it will balloon too much. when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs. cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels. repeat the frying process with the remaining dough. drizzle the syrup over the bunuelos and serve immediately.
Preheat oven to 350. In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch). Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean. When cool, sprinkle with powdered sugar.
PREHEAT oven to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate. POUR into greased 9x5-inch loaf pan. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.
Mix Bisquick and sour cream with pastry blender. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10-12 minutes. Brush with melted butter and enjoy.
Cook rice according to package directions. Meanwhile, saute mushrooms, garlic and shallots in olive oil, seasoning with salt, pepper and red pepper flakes to taste and set aside. In same pan, heat tomato sauce and add about half of the canned tomatoes, seasoning to taste. Stir mushroom mixture and the rest of the tomatoes into cooked rice. In an ovenproof dish, fill each tortilla with 1/4 of the rice mixture, top with a spoonful of sauce and roll into burritos/manicottis. Top all of the burrissimos with sauce and mozzarella cheese. Broil until cheese is melted and turning golden brown. Serve on top of any left over sauce and garnish with fresh basil.
Preheat oven to 350°F. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3" loaf pan. Cover with cream of tomato soup. Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
In large salad bowl, combine lettuce, spinach, oranges and onion. Melt butter and saute walnuts until lightly browned (this will just take 2 or 3 minutes). Sprinkle over lettuce mixture. To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator. Shake again before serving. Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife. Cut orange in half across segments. Slip knife around and free each segment from membrane.
In bread machine pan, place the ingredients in order suggested by manufacturer. Select dough setting. (Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.) When the cycle is complete, turn dough onto lightly floured surface. Punch down, cover and let stand for 10 minutes. Divide dough in half. Pressed each portion into a greased 12 in pizza pan. Add sauce, cheese, and favorite toppings. Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.
In a large, heavy saucepan, combine rice, milk, sugar and salt. Bring just to a boil, stirring often. Reduce heat to very low, add raisins, cover and simmer very gently, stirring occasionally, for about 50 minutes or until rice is very tender and pudding is thickened and creamy (it will thicken more as it cools). Stir in vanilla. Remove from heat and let stand, uncovered until just warm, stirring occasionally (pudding may also be served cold). Transfer to dessert dishes and sprinkle with cinnamon.
Preheat oven to 400 degree F. Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep). Layer chopped potatoes and carrots over chicken. Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside. In a medium saucepan, melt butter, adding onions. Cook and stir over medium heat for 5 minutes or until onion is tender. Stir in peas, and the 1/3 cup flour. Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler. For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined. Spoon evenly over stew-like mixture. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean. Watch carefully as stew has a tendency to bubble over.
For the Chicken I use Rotesserie chicken from the grocery store deli. in a dutch oven Combine broth, water, creams soups abs pepper. bring to a boil stirring often. add chicken. spilt each biscuit in half, horizonitally. cut each piece in half. drop biscuit pieces into boiling mixture 1 at a time. cover, reduce heat and simmer 15 minutes.
In large mixing bowl throughly mix 2 cups flour, sugar, salt& dry yeast. Set aside. In small saucepan combine milk, water and butter. Heat to 130°F (butter does not need to melt). Slowly add liquid to the above dry ingredients; beat for 2 minutes with electric mixer, scraping bowl occasionally. Add egg and 1 cup flour. Beat at high speed additional 2 minutes. Stir in enough remaining flour to make stiff dough (approx. 1 cup). Cover tightly. Refrigerate at least 2 hours or up to 3 days. When ready to make rolls, prepare filling. In large mixing bowl combine cream cheese, sugar, salt, nutmeg and vanilla. Beat just until well blended. Stir in drained pineapple. Grease 2 large cookie sheets. Divide dough in half; keep one half in refrigerator while working with other half. On lightly floured surface roll first dough half to an 11" x 10" rectangle. Spread with half of the cream cheese pineapple filling. Roll up on 11" side- pinch seams to seal. Cut into 1" slices and arrange in shape of Christmas tree on cookie sheet. Cover lightly with plastic wrap. Repeat with remaining dough and filling. Let arranged slices rise approximately 1 hour in draft free warm place. Preheat oven to 375°F- Bake 15 minutes; cover with aluminum foil to prevent browning. Bake additional 5-10 minutes. Remove from oven and allow to cool. Place cherries, cut side down in center of each roll. Combine powdered sugar with milk and drizzle over the rolls.
Preheat oven to 395°F. Rinse the cauliflower cut into florets. Boil the florets for 10 minutes in one cup of lightly-salted water. Drain. Beat the eggs with the condensed milk and half of the grated cheese. Add the flour and pepper and paprika to taste. Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top. Bake at 395°F for about 35 minutes.
Heat oven to 450 degrees. Thaw pie crusts if necessary. Place bottom crust in pie pan; trim crust even with edge. Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust. Beat egg white in a bowl. Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust. The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling). Put extra leaves on cookie sheet. Beat egg yolk in small bowl. Add food color. Brush leaves with green mixture. Bake crust 9-11 minutes and bake extra leaves 3-4 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup egg nog. Let stand 1 minute to soften gelatin. Cook over medium heat, stirring constantly, until dissolved. Remove from heat; set aside. In a large mixing bowl, combine powdered sugar, butter, and cream cheese. Beat on low until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog. Beat on high until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred. Pour into pie crust. Place extra holly leaves and red candies on filling to complete the holly leaf clusters. Sprinkle with nutmeg. Refrigerate until firm (about 4 hours).
Preparing the apples/pulp: Wash the apples and remove the stem and the blossom ends. DO NOT PEEL nor CORE. Cut the apples into small chunks. Add 2 cups of water and simmer until the apples are nice and soft. Once this is done, press the apples through a sieve or a food mill. YOU MUST HAVE at least 2 quarts of apple pulp. Next, in a large pot, place the pennies on the bottom. It must cover the bottom completely. NOTE: COPPER PENNIES help keep the butter from sticking and burning! Very important! Add the apple pulp, sugar and spices. Cook slowly until it is thick and will stick to a wooden spoon without dripping. Stir butter frequently to keep from sticking. If it is too thick for you, add apple juice to mellow out the thickness. You may can the rest of what you do not use. Wash, sterilize the jars and lids. Ladle the rest of the butter into the pint sized jars, leaving 1/4 inch headroom from the neck of the jar to the rim of the jar is called "head space" Loosely tighten the jar lids to the jar. Make sure you take a clean cheesecloth and clean the rim. You do not want food particles on the rim. Once this is done, place in a hot boiling water bath. Make sure there is at least 1 inch of water over the top of the lids Boil for 10 minutes. Remove from canner and set on counter. Let cool. When they have properly sealed, the lids will make a popping sound. Store on shelf or in your fruit/canning cellar. You will notice how nice and shiny your pennies will be too. The acid in the apple butter will clean the pennies. Don't worry, your apple butter is safe. Just remember to clean, wash, and sanitize your pennies before using them. A small solution of dish soap. Rinse with clear water. Place them in a small solution of bleach water. Rinse again.
Peel and slice apples into an ovenproof dish. Sprinkle over the sugar and water. Place in oven at 350'F/180'C while preparing the topping. TOPPING:. Sift flour, ginger and soda into a bowl. Add sugar. Heat butter and golden syrup and mix into dry ingredients. Pour over hot apples and bake for 30-45minutes. Serve warm.
Preheat oven to 325. Grease and flour a 10" Bundt pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze. Repeat until all glaze is used up. Sprinkle fine peppermint dust on top of cake. Glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.
Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling. Tips: To cut perfect cheesecake slices, use a wet knife. Storage suggestions: This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes. For the filling - combine the ingredients and whip/beat in stand mixer until fluffy. For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rose wine gelee from Whole Foods. To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!
Preheat oven to 350. Line a broiler pan with foil to facilitate cleanup. Position broiler rack on top and coat with vegetable cooking spray. Tie each bacon slice into a loose knot and place in a single layer on prepared broiler rack. Brush with honey and top with a generous grinding of black pepper. Bake until bacon is crisp and honey is bubbly, 15 to 20 minutes. Transfer, honey side up, to paper towels to drain and cool. Peppered bacon knots can be held up to 3 hours at cool room temperature. Serve in a napkin lined basket.
Combine all ingredients and form into patties. Brown under medium Broiler flame for about 10 minutes, turning once, or cook in a hot skillet, turning frequently. (Broiling will make slightly patties less "fat".). In medium mixing bowl combine powdered milk, flour, and salt. Cut in butter. until crumbly. In saucepan, combine 1/2 cup Creamy Gravy Mix to make Medium White Sauce to which additional finely chopped browned onions have been added. NOTE: Creamy Gravy Mix Recipe Makes 3 cups of mix, uses only 1/2 cup). 1 1/3 cup Non Fat Dry Milk Powder. 3/4 cup All-Purpose Flour. 1 teaspoon salt. 1/2 cup Butter (I use Brummel and Brown yogurt butter). Serve Salisbury Patties topped with Creamy Gravy, sprinkled with optional Parsley.
Marinade: In small bowl, combine pineapple juice, Worcestershire, coriander, garlic, red pepper and black pepper. Place pork in deep glass bowl; pour marinade over pork. Cover; marinate in refrigerator about 1 hour. Meanwhile, soak think bamboo skewers in water. Weave skewers through pork strips so meat lies flat, discard marinade. PLace pork on grill. Grill over medium coals 2 minutes. Turn; grill an additional 2 minutes or until pork is juicy and barely pink in center.