HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Chimichurri: While the steak rests, place the cilantro leaves, onion, 4 cloves garlic, juice of 1 lime, and 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the 1/4 cup olive oil in a low stream. Remove the sauce from the blender and stir in the red pepper flakes and salt to taste. For the Chipotle Cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt. Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and red wine vinegar, 1 teaspoons salt, 1/2 teaspoons black pepper, and dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate 2 hours. After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside. Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes per side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes before thinly slicing across the grain.
Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl. Add the chopped endive, radicchio and baby arugula leaves and toss. Serve with an Italian Pasta.
Cook fettuccine to al dente, consult package directions for cooking time. Add half of the stick of butter to large saucepan. Fill bottom of saucepan with olive oil and stir butter and oil over medium-high heat. Add garlic to butter and olive oil. Add anchovies and cook down. Stir in chopped peppers. Add onions and mushrooms and stir well. Add more olive oil to saucepan to wet all the vegetables. Add second half of butter. Add white wine and stir well. Sprinkle salt over sauce, I use about three sprinkles. Add oregano, I add three dashes. Grate fresh ground black pepper over sauce. Drain pasta and add to sauce.
Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter). Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl. Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time. Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated. Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula. Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds. Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!
Heat the oven to 325°F. Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack. Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms. In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved. Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm. Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions. Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours. Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.
Brown the beef, then mix all the ingredients together, adding water last, with a large spoon. Put pot on stove, cover. Bring to roiling boil. Bring temp down to simmer. Cook for 2 hours giving occasional stir.
Rinse cactus well under cold water. Cut the already sliced cactus into small pieces. The cactus also has a serrano in the jar, mince that also. Dice tomatoes, onion, jalapenos (I leave the seeds in, but you can take seeds out) and cilantro. In a large bowl mix all ingredients together, add minced garlic and salt to taste. Crumble Queso Fresco into the mix and add lemon juice. You may want to add a little lemon juice at a time and mix and taste until it is to your liking.
In a 5qt pot,add sofrito, sazon, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras. Rinse the rice well and add to the other ingredients. Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well. When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling. Stir the rice with a large spoon, bringing the rice at the bottom to the top. Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low. After about 20 minutes, uncover carefully and turn the rice again using the large spoon. Cover the pot again with and cook for another 10 minutes. Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook. Let stand for about 5 minutes.
In blender combine raspberry vinegar and raspberry jam, slowly with motor running. Add oil till emulsified.
Microwave Velveeta in 1 1/2-quart microwavable bowl on high 4 minutes or until melted. Stir after 2 minutes. Stir in sour cream and bacon bits. Microwave 1 minute. Serve hot with chips of your liking.
Cut chicken into 1-inch cubes. In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire. Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes). With a slotted spoon, remove chicken from broth and let cool slightly. Place spinach leaves in a colander. Pour boiling water over leaves. Drain and set aside to cool. Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides. Secure end of leaf with a wooden pick. Refrigerate at least 1 hour. (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick. Serve with Curry Mayonnaise Dip (recipe follows). Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.
Preheat oven to 350 °F. Mix all ingredients together until just combined. Add Black pepper to taste. Divide mixture to make 4 patties, and place on a greased baking sheet. Bake 12 to 15 minutes on each side, or until meat has reached 170°F Variation: If you prefer, fry the patties in canola oil, 8-10 minutes per side. Makes 4 servings.
Preheat oven to 350 degrees F. In medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir. Drop by tablespoon, or use ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes. Note: it took the biscuits 20 minutes to cook in my oven, but I have and oven that always takes longer to bake than the recipe says.
Combine first 4 ingredients in small bowl. Add caramels and toss to coat. In large bowl stir apples and orange juice. Add caramel mixture. Mix well. Pour into a greased 13x9 pan. TOPPING---------. Mix sugar and flour in small bowl. Cut in butter until crumbly. Add oats and walnuts. Sprinkle over apples. Bake at 350* for 45 minutes, or until apples are done.
Reserve half of the shredded cheese. Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish. Bake at 350 for 20 minutes. Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.
Heat a small skillet over medium heat and toast salt and peppercorns (the salt will be slightly browned and the peppercorns, fragrant), about 10 minutes. Remove from heat and let cool; grind. Combine 1 teaspoon of the salt and pepper with the flour and dredge the chicken pieces in it. Deep fry the chicken at 350 degrees F, in batches, until golden brown, 8 to 10 minutes; drain on paper toweling and season with salt and pepper mixture. Heat 1 tablespoon of the frying oil in the first skillet over medium heat and cook the garlic until golden, about 2 minutes. Add the serrano chili and cook until tender crisp, about 2 minutes; sprinkle over the fried chicken along with any remaining salt and pepper mixture.
Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle. Chill, covered with plastic wrap to let rest. With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind. Make an egg wash by whisking together the remainin egg and water in a small bowl. Cut the puff pastry into 3-inch squares (you should have 24 squares). Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.). In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.). Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry. When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.
Cook beans in boiling water until tender. Heat oil in skillet over medium high heat and add garlic, grated orange and lemon rinds. Stir for 1 minute. Add broth and simmer for 1 minute more. Add butter and beans and cook until heated through and sauce coats the beans. Season with salt and pepper.
Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish. Saute onions in butter until transparent. Stir flour into onions. Then gradually stir in chicken broth,salt,pepper and dillweed. Cook until thickened and smooth. Add cream and stir well. Pour sauce over carrots. Bake at 350 F for 30 minutes or until thoroughly heated.
Wash beans. Drain. Remove strings and trim ends. Cut into 2 inch pieces. Pack beans into a hot quart jar leaving 1 inch head space. Add Salt. Ladle boiling water over beans-again leaving 1 inch head space. Wipe rims and adjust 2 piece caps. Process quarts for 25 minutes at 10 pounds pressure. **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.
In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture. Whisk in the vanilla extract. Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold. Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose. Transfer ice cream to an airtight container to ripen for at least 1 hour. When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy! NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.
Pudding: Preheat oven to 350 degrees Fahrenheit. Grease two 1-cup ramekins. Brush melted butter onto bread slices. Cut them into small cubes. Put aside. In a medium bowl, whisk egg and Splenda together until pale. Whisk in milk, extract, and zest until well combined. Stir in bread cubes and chocolate chips until most of the liquid is absorbed. Spoon into 2 prepared ramekins. Topping: Mix together brown sugar Splenda, cinnamon and nutmeg. Sprinkle over the pudding tops. Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water. Bake in preheated oven for 50 minutes. Butterscotch Sauce: In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch. Slowly stir in evaporated milk and put 1 tbsp of butter in it. Microwave on high for 3 minutes. Stir in vanilla. Reheat if made ahead. To Serve: Drizzle hot sauce over puddings. Top with a dollop of Cool Whip Lite, if desired.
Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes. While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes. Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.
To make dressing combine all ingredients in a bowl. To assmeble combine all filling ingredients except leaves in a bowl. Toss with dressing. To serve arrange leaves on a platter and spoon filling onto each leaf.
In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside. Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees). To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.
Preheat oven to 325. Have pie crust ready in dish. Mix brown sugar, vanilla, eggs, milk and salt until smooth. Slowly stream in butter while beating. Pour into pie shell and place on a baking sheet. Bake for 45 minutes to an hour (until golden and puffed). Cool on wire rack before cutting.
Saute bacon until crisp add onion and saute for 5 minutes. Add beans and broth cover and simmer 20 minutes; Add salt, peppe and cilantro, Toss to mix and serve.
Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through. Stir in the rice and return mixture to a boil. Remove from heat. Cover and let stand for 10 minutes. Stir in the green onion.
To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish. In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside. Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside. Steam the tortillas. To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream. To Make Jalapeno Cream Sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
Shell and devein the shrimp. Wash and drain. In a large heavy skillet, melt butter and add olive oil. Saute garlic 30 seconds; add wine and A1. Add tarragon, basil, and celery salt, grinding between fingers. Turn heat to high, and when sauce is bubbling add shrimp. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. DO NOT OVERCOOK. Add a fair amount of salt and pepper. Serve over rice or pasta.
Preheat oven to 500*F. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.
Preheat the oven to 450 degrees and set a rack on the middle level. Slice off and discard the heels of the baguettes and cut them into 36 slices about 1/2 inch thick. Lay the slices side by side on a baking sheet, or two if necessary. Mix together the meat, soy sauce, brown sugar and scallions in a large bowl with your hands. Knead thoroughly until you have a fine paste. Make 36 small meatballs about the size of a walnut. Put one in the middle of each bread slice, pressing down slightly. Bake for 7-9 minutes until the meatballs and bread have become one.
In a blender place ice, lemon juice, sugar and vodka add optional 2 cherries for color and sweetness. Unless you want white ice skip them in the blender. Process till slushy. Place in a martini glass piling high like a snow cone. Drizzle with the maraschino juice and garnish with cherry or 2.
Mix the dry ingredients first until they are well blended. In a separate bowl mix the wet ingredients, then slowly pour the wet ingredients into the dry ingredients and mix well. Ladle into a hot frying pan and flip when bubbles form.
Cook Rice as directed on box, but brown using olive oil, instead of butter. Mix Mayonnaise, curry powder and reserved marinade together, and set aside. Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper. Pour mayonnaise mixture over rice mix. Stir to coat. Refrigerate until serving. Enjoy!
In frying pan, cook bacon over med/med-high heat until fat is rendered and bacon is golden brown. Remove bacon (slotted spoon is helpful). Place in a large (10 quart or larger) pot. Add kielbasa to bacon fat. Brown on each side. Remove kielbasa, place in pot with bacon. Dredge cubed stew meat in flour, brown on all sides in frying pan (do not fully cook). Add vegetable oil as needed. (Usually the bacon grease is enough). Remove browned stew meat from pan and add to quart pan. Lower heat on frying pan to medium. Add garlic, onion, carrots, mushrooms, shredded cabbage, and cook until softened--roughly 10 minutes. Stir occasionally. Do not brown vegetables. If you do not have a large enough frying pan, saute in batches. Add vegetables to pot. Add all spices, tomatoes, tomato paste, and beef stock to frying pan. Cook over med-high/high heat, stirring constantly until liquid boils. (Scrape up all the delicious browned leftovers from the meat as you stir!). Pour contents of frying pan into pot. Turn heat off under frying pan. Add red wine and sauerkraut to pot. Turn heat to med-high. (if it looks like you don't have enough broth, add water as desired). Once liquid begins to boil, turn heat to low/med-low. Cover pot and simmer for 2.5 to 3 hours, stirring occasionally. (taste and adjust spices as desired).
Put half of the water, yeast and sugar in a bowl and let stand for five minutes. Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed. Mix, and knead the dough on a lightly floured surface for about 10 minutes. The dough should feel firm, smooth and elastic. Oil a large baking bowl, and turn the dough to coat. Let it rise under a damp towel for one whole hour, until doubled in size. Punch the dough down, and let it rest for an additional 10-15 minutes. Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle. Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes. Bring a large pot of water to a boil, and heat your oven to 190°C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot. The bagel should float within a couple of seconds. Boil for 1-2 minutes on one side, turn, and boil for another minute or so. Continue with all of the bagels. Put the bagels into the preheated oven, and bake for 10 minutes. Take the bagels out, turn them, and continue to bake for another 10 minutes. Remove from oven, spread on some cream cheese and smoked salmon and take a big bite. You deserve it.