HumbleIntelligence/food-ner-1-Million huggingface dataset:
On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper. Serve with sour cream, cilantro and lime wedges.
Preheat oven to 350°F. Butter and line with parchment paper a 10-inch springform pan. With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended. In a separate bowl combine ground almonds, flour and baking powder. Add to ricotta mixture in 3 additions, whisking after each addition. Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes. Topping: While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat. Allow cake to cool 6-8 minutes after coming out of oven. Increase oven to 375°F Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from springform pan.
In a large skillet, melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs, mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.
Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices). Combine cheese, sliced beef and kraut in a bowl. Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water. To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown. To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.
Brown ground beef according to taco seasoning directions. In bottom of 9x9 baking dish, make 2 rectangles with 4 of the 8 crescents rolls. Cover bottom layer of crescent rolls with well drained ground beef mixture. Layer with half of the cheese. Top cheese with remaining 4 crescent rolls in 2 more rectangles. Top with remaining cheese. Bake in 350 oven until golden brown, roughly 30 minutes. Top with lettuce, tomato and sour cream. Serve with taco chips.
Cream butter and sugar until light and fluffy. Add egg and mix well. Add sifted flour, salt and soda. Mix well. Combine coconut, chopped nuts and cherries and add to mixture. Mix well. Drop on greased cookie sheets from teaspoon. Bake at 375 degrees for about 10 minutes.
Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature. First, brown the beef in a skillet and drain all the fat. Set aside to let cool. In a food processor add the garlic and onion chop very fine. Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use. To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff. Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough). Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture. Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked). To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil. Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine Recipe #106003. Option #2: Saute meat in butter. Season lightly with salt. Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined. Cover the filling and refrigerate for a few hours or overnight. Once the filling has rested, you can begin making your ravioli.
Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking. Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip. Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.
Preheat the oven to 400°. Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside. In a saucepan, bring sugars and water to a boil. Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth. Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice. Serve with dipping sauce on the side.
Put strawberries and sugar in a veavy saucepan and bring slowly to a boil, stirring constantly to dissolve sugar. (If you can, get a stool that is high enough for you to sit on and see into the pot. This will really save your feet!). Add tarragon leaves. Reduce heat and simmer, stirring often to prevent burning, until thickened, about 15 minutes. Ladle into hot sterilized jars and seal. NOTE: You may can these in a hot water bath for 5 minutes, if desired, but the quantity of your yield makes just enough for you to keep a jar or two in the fridge and give one as a gift.
Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice. Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth. Scrape mixture into a serving bowl. Cover and chill if not serving immediately. Will keep in the fridge for up to 1 week this way.
Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger). Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks. In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet. Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours. Uncover and add the sausage slices. Let cook for 10-15 minutes. Serve hot.
In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices. Transfer with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes. Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly. In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta. Season with 1/2 teaspoon salt and cayenne. Preheat oven to 400°. Lightly grease the insides of two or three mini muffin pans. On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle. With a 3 inch pastry cutter, stamp out 18 rounds. Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling. Repeat with second sheet of pastry and the remaining filling. Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes. Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily. OAMC-can freeze the unbaked quiches in the muffin tin until completely firm. Pop them out of the pan and put them in an airtight container or freezer bag. Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.
Brown the lamb in the sunflower oil in a fry pan. Meanwhile place potatoes, onions, garlic and chopped preserved lemon in crockpot. Season with salt and fresh ground black pepper and fresh lemon juice. Place browned lamb on top of potatoes and season with greek seasoning. Cook on high for 2 hours and low for 4 or until lamb is falling off bone, all crockpots seem different. No need to add liquid as the meat juices will be sufficient.
Mix ground turkey, cereal, egg whites, 1/2 Celsius of ketchup, garlic powder and Italian seasoning. Stir in spinach, pepper and onion. Salt and pepper to taste if desired. Shape into a loaf. Place in greased baking pan. MIx remaining ketchup and water. Spread evenly over meatloaf. Bake at 350 for 50 minutes. Let stand 10 minutes before cutting.
In skillet, cook beef and onion until the meat is no longer pink. Drain. Add beans, and spices. Transfer to a greased 13x9x2" baking dish. Arrange tortillas over the top. Combine soup and green chilies; pour over tortillas. Sprinkle with cheese. Bake uncovered for 30 minutes, at 350 degrees. 8 servings.
In medium bowl, mix chicken, bacon, celery, onions, basil, garlic powder and mayonnaise. Spread chicken mixture on bottom halves of bagels. Top with cucumber slices. Cover with top halves of bagels. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate up to 24 hours.
In a large bowl, combine oil, agave and vanilla. In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins. Stir dry ingredients into wet, mixing thoroughly. Form dough into 1 inch balls and flatten onto a parchment lined baking sheet. Bake at 350° for 8-10 minutes, until golden brown around the edges. Cool and serve.
Place the banana peppers directly over a gas flame (or under a broiler), turning often, until blackened spots appear on all sides. Place in a bowl and cover with a clean towel until cook enough to handle. Peel, seed, and remove the stems from the peppers; then, chop them. Add the peppers, feta, Greek yogurt, and cider vinegar to the bowl of a food processor and processes until fairly smooth. Slowly stream in the oil, while continuing to pulse. You may need more or less, depending on your desired consistency. Season with salt and pepper to taste and refrigerate for at least an hour. NOTE: You can use different types of peppers, just adjust for the degree of spiciness you want.
Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside. In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick. Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.
Mix first 7 ingredients together. Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper. Mix well. Taste to see if you need to add salt and pepper. I myself like lots of pepper. Top with bacon bits. Chill& Serve.
Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch. Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir. Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Discard bay leaves. Serve hot.
Place 5 oz of juice (mixed with a small amount of sugar if desired) into six popsicle molds or you can use small dixie cups, or an ice cube tray with popsicle sticks. Freeze until firm. Enjoy!
Combine flour, sugar, baking powder, baking soda, and salt thoroughly. Cut in butter to make fine crumbs. Stir in currants. In small bowl, beat egg lightly; remove 1 Tablespoon and combine with cream. Set aside. Add buttermilk to remaining egg. Add all at once to dry ingredients, stirring with a fork to make a soft, slightly sticky dough. Gather into a ball and turn out onto a lightly floured surface. Knead gently a few times until smooth. Roll or pat to 1" thickness. Cut into 3.5" or 2.5" rounds. (Don't twist!) Place on ungreased baking sheet. Brush tops with reserved egg mixture. Bake in 425 degree Fahrenheit oven for about 15 minutes or until golden and baked through. Serve fresh baked and warm if possible.
Wash tomatoes. Dip each tomato in boiling water 30 to 60 seconds or until skins split. Plunge immediately into ice water; core, peel, and quarter tomatoes. Place 4 cups of tomatoes in a large stockpot; crush tomatoes. Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly. Reduce heat, and simmer, uncovered, 2 hours. Remove from heat; stir in basil. Add 1 tbls. lemon juice and 1/2 tsp. salt to each pint jar. Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top. Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 35 minutes. Yield: 6 pints.
Make the dressing is a medium bowl and mix well. Add the diced chicken, celery and apple. Mix well. Eat now or marinate overnight and eat for lunch or dinner the next day.
In a small bowl combine chutney and mustard and then spread on each slice of bread, top with the carrots. Add turkey over 4 of the bread slices, topping with cilantro if desired. Cover with remaining bread slices. Wrap and refrigerate (this can be refrigerated overnight if desired).
Combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla, and 4 tsp flour. Pour into a greased 9 x 13" casserole dish. Combine brown sugar, remaining butter, and remaining flour; mix together until crumbly. Add pecans. Put on top of casserole. Bake at 350° for 45-60 minutes or until set in the middle.
Preheat oven to 425. Remove outer leaves from cabbage and cut into wedges about 3 inches thick. Peel and chop onion. Spread both cut sides of the wedges with butter and place each wedge on It's own piece of foil. Add chopped onion to each wedge. Sprinkle with salt and pepper to taste. Drizzle with balsamic vinegar. Wrap each wedge in foil, place in oven and bake 20-30 minute. When cabbage is tender, it is ready to unwrap and enjoy.
Salt and pepper the pot roast. Add pot roast, soup mix, stock, and vegetables to the crock pot. Set the crock pot on low for 8 hours or high for 6 hours. In the last hour of cooking time, mix the butter and flour and add to cooking liquids. This will thicken the gravy.
Combine noodles, tuna, green beans, onion, pimento, mayonnaise, paprika, salt and pepper. In sauce pan mix soup and milk and heat through. Add cheese and heat until cheese melts. Add to noodle mixture and mix well. Place into 2 qt. casserole and sprinkle with slivered almonds. Bake uncovered for 20 minutes at 425 deg.
Mix cocoa & sugar together in saucepan. Add water. Stir well. Cook over med. heat until mixture comes to a boil and the sugar is dissolved. Stir in milk, extracts and cinnamon. Reduce heat to low & stir until warmed through. Sit back, wrap your hands around the warm cup and enjoy.
Dissolve saffron in 1/2 cup boiling water. Pour water over bread and let stand 30 minutes, or until soft and mushy. Mash with fork, then cool completely. Place garlic cloves in bowl of food processor, and process until finely chopped. add tomato paste, lemon juice, and cayenne, and process until smooth. Add saffron-soaked bread to food processor and process 1 minute, or until no lumps remain. With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce. Season with salt, fi desired. Chill 1 hour before using, and store in refrigerator up to 1 week.
Cook pasta according to package directions. Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish. Steam the vegetables for a about 5 minutes. In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes. Add the steamed vegetables to the sauteed mushrooms. Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two. Add the cooked and drained pasta, incorporate with the vegetables.
boil the three cups of water with both tea bags. steep for ten minutes. add sugar and guava nectar. mix and add rest of water. add peach slices and chill.
Mix sherry and cornstarch together. Marinate shrimp in mixture 5 minutes. Heat oil in wok or skillet, enough to cover bottom. Stir-fry shrimp just until color changes. Add mandarin orange segments, sugar, and salt. Stir-fry until just until heated through, no more than 1 minute. Serve with rice.
In a microwave-safe bowl, lightly beat the egg and add the oats, milk, fruit, sugar, and cottage cheese. Stir well then microwave on high for 2 minutes. Stir well again and microwave for another minute. Keep repeating stirring and microwaving at 1 minute intervals atleast 3 times, until oatmeal becomes thick or to desired consistency. (I like mine really thick, almost pudding-like). Remove and add vanilla, nuts, cinnamon, and nutmeg. (A few dashes of fround ginger and/or cloves is good too if you want to change it up). Stir and enjoy!
Pre-bake one crust @ 350 degrees for 8-10 minute Remember to poke holes in the dough with a fork a few times to prevent bubbles. Remove from oven, sprinkle 1/2 cup Mozzarella cheese in bottom of crust. Pour the can of Stew over the cheese and spread evenly. Sprinkle the rest of the cheese on top of the stew. Flip the other pie crust over on top of the pie, press edges together and fork some more holes in it for steam. It helps if you remove the crust from the pan when its still well frozen, otherwise it may stick to the pan. Bake another 30 minutes or more until the crust is golden brown @375 degrees. Enjoy.
Put all the dough ingredients. in the mixer. but mix only until all ingredients have. combined, (mixing too long will harm the lightness of dough) pat dough into a disk, wrap in plastic and chill for at least one hour Heat oven to 356 F (180 C). Grease a 9" or 10" baking pan. Beat the eggs and sugar in the mixer for 5 minutes at high speed, until they are foamy and light in color In an extra bowl mix cheese, sour cream, vanilla, raisins, corn flour and slowly add to egg foam and stir in unil combined. On a lightly floured work surface roll out the dough, place in pan and press well to bottom and sides. Pour in the batter and bake for 45 minutes or until tooth pick will come out clean and dry. If you like an extra crispy dough you can bake it for 10 to 15 minutes before pouring in the batter but be sure to "pierce" the dough with a fork to avoid air bubbles.
In a shaker mix all ingredients. Shake until chilled. Strain into a highball glass filled with ice. Garnish with fresh kiwi.
Measure all the ingredients into a container. Shake the contents vigorously. The vinaigrette keeps in the fridge for a week. Bring to room temperature and shake vigorously again before using.
Preheat oven to 375 degrees F. Grease 10 cups of a 12-cup muffin pan or line with paper liners. Combine wet ingredients (excluding jam) in medium-sized bowl. Add flour, powder, cinnamon and salt; stir until just combined. Add jam, mixing lightly and divide evenly among the prepared muffin cups, pouring water into the 2 unused cups. Bake in centre of preheated oven for 20-25 minutes or until golden brown. Cool in pan.
In a covered 8- to 10-quart pan over high heat, bring beef, onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 to 20 minutes. Add chili powder (use larger amount for spicier flavor) and cumin; stir until fragrant, about 30 seconds, then add broth and tomatoes, including juice. Cover and bring to a boil, then reduce heat and simmer until meat is almost tender to bite, about 1 hour. Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick. Add squash, celery, and green chilies; cover and return to a boil over high heat. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes longer. Stir in hominy and return to a boil. Skim and discard fat. Add salt and pepper to taste. Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.
Place all ingredients in slow cooker and mix well. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning. Separately, heat milk, water, and butter until 120 degrees. Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes Let rise 15 mins in warm oven. Divide into 15-20 balls. Dip each one into butter and then into parmeasean cheese. Place into greased 13X9 pan. Let rise 15 minutes. Bake 375 20-25 minutes.
Preheat oven to 350 degrees. Lighlty grease a 9x13 inch baking dish. Cook broccoli in a large pot of salted boiling water until just slightly tender, Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise. Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese. Bake at 350 degrees for 30 minutes.