HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add vodka to hot chocolate/cocoa (if you want more of a kick you could try adding plain vodka, so the raspberry flavor won't overpower the chocolate). If desired, garnish with whipped cream. Note: I I have tried combining the hot chocolate with vanilla vodka and Kahlua and obtained equally delicious results!
Preheat oven to 425°F Coat a 9 X 13 glass baking dish with oil. Saute onion with fajita seasoning and oil. Combine corn, chiles and 1/2 cup sauce in a microwavable-safe bowl. Cover and microwave on high until heated through. About 2 1/2 minutes. Spread 1/4 cup sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the corn and chile mixture, add onions and spread the shrimp evenly, followed by the remaining tortillas. Pour in remaining sauce to cover tortillas. Cover with foil. Bake the enchiladas until they begin to bubble on the sides, about 30 minutes. Remove the foil; sprinkle cheese on top. Continue baking about 5 minutes or until cheese is melted. Top with sour cream, salsa and cilantro.
Wash and prepare each fruit as directed. In a small bowl, whisk together lemon juice and honey to make a simple dressing. Place mangoes, strawberries and peaches in a large bowl. Drizzle dressing over all, sprinkle in fresh chopped mint and gently toss to combine. Place raspberries on surface as not to break them while tossing with other fruit pieces.
MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight. MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Add Bacon to chimichurri. Preheat the oven to 350 degrees F (175 degrees C). Scrape the marinade off the steaks and season them with salt and pepper. Heat 1 Tbl oil in a skillet over high heat. Sear steaks quickly on both sides until brown, then place in an oven safe dish, put into the oven. Spoon 2 Tbl of the chimichurri sauce over each Fliet. Roast steaks in the oven, at 350, for about 9 minutes for medium - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and serve.
Chop shrimp coarsely. Combine wine,sesame oil, cornstarch, sugar, salt and pepper. Chop coriander and combine with chestnuts and lard/pork fat. Mix all together with the chopped shrimp. Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky). Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done. Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.
Add peas to a large dutch oven. Add chicken stock, water, onions and ham hocks. Bring to a boil, cover and reduce heat to simmer for 1 hour. Remove lid and add chopped garlic and jalapenos, cover and simmer another 30 minutes or until they are tender. Season with salt and pepper to taste. Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't). Enjoy.
Boil potatoes in salted water until fork tender (about 10 - 20 minutes). Remove from water and let cool on the counter. Hard boil the eggs. Place potatoes (with skins) and hard boil eggs in the refrigerator overnight. Peel and dice the potatoes and place in a bowl. Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.). Dice onion and add to the potato and egg mixture. In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth. Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined. Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top. Refrigerate at least 3 hours to let the flavors meld. Enjoy!
In a medium bowl, combine the bread crumbs, cheese, eggs, nutmeg, salt and pepper. Form into small marble size meatballs and set aside. Bring broth to a boil in a 3 quart soup pot. Reduce heat to medium-high, add the meatballs, and cook them gently for 3 or 4 minutes. Serve hot and enjoy this easy delicious soup.
Place beef in bottom of crock pot. Top with bacon bits and onion. Combine the tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture over the ingredients in crock pot. Sprinkle rice over top. Add in the corn and green pepper. Pour remaining tomato mixture over top. Cover and cook on low for 5-6 hours or until rice is done.
In a mixing bowl, combine all of the dry ingredients except the orange peel. In another bowl, combine all remaining ingredients. Add to cornmeal mixture, stirring until all the ingredients are combined. Fill greased and floured or lined muffin tins 2/3 full. Bake at 425 for 15 minutes.
Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid. The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble. Take off heat. Let cool approximately 30 minutes; then stir in miracle whip. Keep in a sealed container in the refrigerator. Will keep in the refrigerator for up to two months. Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.
Mix the condensed milk and thick cream until well blended. To assemble the mango float, you need small glasses as seen on photo. Break up a couple pieces of graham cracker and place the chunks at the bottom of the jars. Pour some cream over the graham cracker pieces until the crackers are covered. Layer the mangoes on top of the cream. Place another layer of graham crackers and repeat process until at the top of the glass, ending with cream and sliced mangoes on top. Plastic wrap over the top of the glass and put in the fridge at least 4 hours. Overnight is better. Serve and enjoy.
Combine ingredients in blender. Blend on low one minute (or until you have the consistency you desire.) Enjoy.
Brown meat slowly on all sides in oil in Dutch oven. Season generously with salt and pepper and add broth. Cover and simmer for about 3 hours or until meat is very tender. Remove meat from pan, let rest for 20 minutes, then slice thin. Do not use pan juices. For sauce, melt butter until it bubbles and browns slightly. Add cream, garlic, lemon juice and salt and pepper. Cook over medium heat for about 3 minutes. Spoon half of sauce in a glass 9 x 13 baking dish. Arrange meat slices overlapping in the sauce. Pour the remaining sauce over the top and refrigerate until ready to serve. Allow dish to set out for 30 minutes before baking. Heat through at 350° for about 30 minutes.
Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows: 3-C. flour. 5 eggs. 2 teaspoons salt. 1/4 C water. mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad. Hungarian Cucumber Salad with Sour Cream: 2 cucumbers. 1 lg clove garlic, pressed. 1 1/2 teaspoons salt. 2 T. vinegar. 1/2°C sour cream. Hungarian Paprika. Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.
Combine all ingredients in a large pot over medium heat. Simmer for 5 minutes. Refrigerate until serving. Keeps covered in the refrigerator for 1 week.
melt butter and olive oil together in pan over medium heat. Add garlic and cook for 3-4 minutes, be careful not to burn it. Stir in shrimp, worchestershire sauce, pepper sauce and salt and pepper to taste. Let the mixture simmer until shrimp are cooked, about 2-3 minutes. Add brandy, parsley and spices. Stir and serve. Serve with rice or pasta.
Rub the pieces of chicken with some salt. Heat the oil in a wok and fry the chicken when oil is hot. Toss chicken and set aside, keep the wok hot. Scramble the beaten eggs until done and broken into small pieces and add the garlic (you might need to add a bit more oil). Fry until a bit browned. Add the mixed veggies and stir fry for 2 minutes. Add chicken and rice. Add soy sauce, white pepper and salt. Mix well. Towards the end, add in the sesame oil and fry for another minute.
Saute onions and garlic in butter just till tender approx. 5 minutes. Add flour,cook and stir 3 minutes. Add milk, cook stirring constantly, until slightly thickened. Remove from heat, add cheese,mustard,salt and pepper;stir until cheese melts. Combine sauce with potatoes in lightly buttered 8 cup casserole. Bake in 350 degree pven 1 1/4 hours or until potatoes are tender.
Make lengthwise cut in each hot dog to within 1/2 inch of ends to form pocket. Insert Velveeta cheese strips. Place 1 hot dog on each tortilla half. Roll up tightly, secure with toothpicks. Place on microwave-safe plate. Microwave on high 60 seconds or until Velveeta is melted and hot dogs are warm.
Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan. Grease bottoms of jumbo muffin pan with vegetable shortening. Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix. Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups. Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.
Place whole peppers and whole tomatoes in the bottom of the blender or food processor. Add remaining ingredients and puree/chop until thick, not chunky. Keeps in the fridge for several weeks.
For Nut Roll:- use first 4 ingredients on the list. Preheat oven to 350°F Grease a jelly roll pan, line with paper, and grease. Beat yolks with sugar until thick. Mix baking powder with nuts and fold into yolks. Whip egg whites until stiff and fold into batter. Spread in prepared pan and bake about 20 minutes. Cover cake with a damp towel, and chill in refrigerator. Turn cake out on the towel, and remove paper. Spread the filling and roll (like a jelly roll). Dust with powdered sugar and chill. This freezes well or can be kept up to three or four days in the refrigerator. Just be sure that it does not sit at room temperature except briefly when slicing and serving. For Lemon Curd Filling:- use last 6 ingredients. Combine lemon juice and starch in heavy saucepan. Stir until dissolved (bring to a boil to thicken and remove floury taste). Carefully whisk in remaining ingredients. Cook over medium heat until thick and smooth and just beginning to boil. Stir constantly about 7 minutes and transfer to a bowl. Cover the surface with plastic wrap. Chill.
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans and set aside. Prepare coconut cake: In large bowl, with mixer on medium, beat butter until creamy. Add sugar and continue beating 6 minutes or until light and fluffy. Add eggs 1 at a time beating well after each one. Add flour and milk alternately to butter mixture, beginning and ending w/flour. Add vanilla and beat until just mixed. Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level. Bake 25 to 30 minutes or until toothpick comes out clean. While cake is baking prepare coconut filling: In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended. Cool layers on wire racks for 10 minutes. Use butter knife to loosen layers from pans and place on work surface. Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over. Spread 1/3 of the filling on each layer. Place 1 layer on cake plate, top w/2nd and 3rd layer. Use Skewers to prevent cake from shifting. Cover and refrigerate 1 hour or up to 3 days to absorb filling. When ready to assemble cake prepare frosting: In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute. Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top. With the mixer on high speed, beat until soft peaks form and temperature reaches 160°F on instant-read thermometer, about 7 minutes. Beat in vanilla. Use frosting to frost top and side of cake. Sprinkle cake with remaining coconut. Garnish with strawberries.
Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly. Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt. Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes. Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook. Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.
For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Place chicken on grill rack. Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling. Discard any remaining marinade.
Place tenderloin on a sheet of plastic wrap. Combine the parsley, rosemary, mustard, garlic, organo, thyme, oil and pepper in a small bowl and blend together into a paste. Rub the meat with the paste and wrap it in the plastic and refrigerate 1 hour to blend the flavors. Preheat oven to 425 degrees F. Spray a baking dish or shallow roasting pan with cooking oil. Remove meat from the plastic wrap and place in the pan or dish. Roast until the meat reaches an internal temperature of 130 degrees for rare, about 30-40 minutes. Let meat stand for 10 minutes before slicing.
Dry potato slices and place thin layer in a buttered casserole. Season with salt and pepper. Cover with a layer of cheese. Continue layering and seasoning ending with cheese. Pour bouillon over the cheese and dot with butter. Bake at 325 for 1 1/2 hours until all liquid has evaporated.
Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat. Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Grind bologna in meat grinder. Add all other ingredients and mix well. Great served on fresh white bread or toast, with a slice of cheese, or served as a spread for crackers.
Heat oil in large skillet over med-high heat until hot. Brown onion and 2 cloves of garlic in oil, but do not burn! Add meat to skillet and cook thoroughly. (Drain meat if desired). In a crock pot, add juice, sauce, paste, 2 cloves of garlic, sugar, spices, and meat mixture and cook on low all day (8-12 hours -- the longer, the better!). Can cook on high for less time, as well, but may not be as thick. *To thicken up, "crack" lid for the last few hours. Serve over hot pasta and freeze any leftover sauce for later!
Cut the hot dogs in half for quantity. Roll out the croissant dough where you can see the lines. Preheat your oven to 350 degrees. Separate the croissant dough at the seams into triangles. With the Velveeta slice thin pieces of cheese and fit them into the middle of the dough triangles. After the cheese is places on all the triangles set the hot dogs on the top point of the triangle and roll to the base wrapping the hot dog in dough and cheese. After all the hot dogs are rolled, place on a cookie sheet and set in the oven for 10 minuets. A great side with these treats is Kraft Mac and Cheese!
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.
Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste. You can start baking the fish about half way though starting the sauce. Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture. Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent. Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high). Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight. Heat the oven to 325 degrees. Line a baking sheet with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.
Preheat oven to 400°F. In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat. Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done. Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended. Pour in the beer, wine, and beef broth, stirring well. Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered. In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste. At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry. Cutting the Puff Pastry: Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking. Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes). Makes about 6 cups (4-6 servings).
Heat half the amount of ghee in a non-stick frying pan. Saute chicken until nearly cooked with salt and turmeric. Remove from heat. Add onions and brown well. Add chopped garlic, ginger and green chillies. Cook till oil separates. Add khada masala. Now add the chicken and garam masala. Garnish with cilantro and serve hot with rotis.
Take out a bowl and mix all the ingredients. let stand for about 3 minutes, so the cereal absorbs a bit of the yogurt. dont have to do that, but i like to. then relax and enjoy!
Combine pulverized cookie crumbs and cream cheese, mixing together with a wooden spoon to distribute as evenly as possible. When no longer able to incorporate with a spoon, with your hands squeeze mixture together to bind. Form mixture into 24 1-inch balls and place on a wax paper lined baking sheet. Freeze for 1 hour. In the meantime, melt the dark chocolate bark or melts in a double boiler. Using a toothpick, dip truffles completely into melted dark chocolate and twirl to allow the excess to drip off. Place back on lined baking sheet and, if desired, sprinkle with nonpareils before chocolate sets, otherwise see green drizzle below. Refrigerate until firm. If drizzling with the melted green-colored chocolate, melt in double boiler. Color melted white chocolate with 2 drops of green food coloring. Drizzle over the top cooled truffles with a back-and-forth decorative pattern.
Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature. . Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside. Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.