HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the vegetable oil in a dutch oven or other large pot. Cook the onions over medium heat until softened. Add garlic and ginger, continue to cook until fragrant and softened. Remove from heat, add Curry powder, cumin, and coriander. Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary. Pour sauce back into pot and stir in tomato paste and Chilis, if using. Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover. Add chicken pieces, cook until tender and 160 - 170 degrees F. Remove from heat, stir in cilantro and yogurt and serve over rice.
Preheat oven to 400 degrees. For filling, brown ground beef, drain. Stir in salt, chili powder, 1 cup shredded cheddar cheese, barbecue sauce, corn, tomato sauce. Set aside. For crust, combine flour, cornmeal, sugar, 1 teaspoon salt and baking powder, but in butter. Blend in milk, egg, 1/2 cup shredded cheddar cheese. Spread crust mixture over the bottom and up the sides of a greased 9 inch baking dish. Spoon filling into crust. Bake for 25 - 30 minutes, sprinkle with remain cheese during last few minutes of baking.
Brown sausage in skillet; drain any excess fat. Add bell pepper, onion, mushrooms, seasoning and garlic; cook stirring for 2 minutes. Stir in tomato sauce and simmer uncovered, for 20 minutes. Top each muffin half, with about 2 tablespoons or meat sauce then top with shredded cheese. Broil until cheese melts, and filling is hot. Serve immediately.
Heat 12-inch nonstick skillet over medium-high heat. Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink. Transfer with slotted spoon to medium bowl. Drain all but 1 tablespoon drippings from skillet. Add chiles, onion and oil; cook 3 minutes. Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown. Reduce heat to medium and cook about 4 minutes, until potatoes are tender. Add garlic and cook 30 seconds, then tomatoes, oregano and salt. Cook 3 to 5 minutes more, until thick. Return beef mixture to skillet and heat through, 1 to 2 minutes more. Divide and spoon filling down center of each tortilla. Fold in sides and roll up. Serve burritos with salsa verde and sour cream, if desired. Makes 4 burritos.
Make the hot chocolate according to package directions (or follow your favorite recipe) Pour one ounce of Grand Marnier into each coffee cup and fill the cup with hot chocolate. In a bowl lightly whip the fresh cream and spoon on top of the hot chocolate. Insert a cinnamon stick in each cup and serve. WAAA LAAA ;).
Cut the nectarines into wedges. Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil, then lower the heat to medium. You want to completely dissolve the sugar and cook the nectarines until they soften, about two minutes. Mix in the almonds. Serve warm with the ice cream.
Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes). Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer. Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water. Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately. Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes. Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.
Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color. Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes! Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness. Serve with bread for dipping.
In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil. Add the rice, lower the flame and simmer covered for 15 minutes. Add sugar and condensed milk and simmer for about 3 to 5 more minutes. Add vanilla and remove from heat. Serve warm in custard dishes, you can add raisins if you like.
In a large bowl beat butter, sugar and vanilla until creamy. Beat in the eggs one at a time. Stir in ginger. In another bowl, stir flour with baking soda and salt. Add flour mixture and nuts to butter mixture. Stir until a soft dough forms. Shape dough into a log, 14 inches long and 2 inches wide. Refrigerate overnight. At this point you can also freeze. To bake preheat oven to 400*. Cut dough into 1/4 inch rounds. Bake for 10 minutes or until golden. Cool on a rack.
Preheat the oven to 350 degrees F. In a large bowl, combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9X5X3" loaf pan. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges. Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.
Mix ingredients and simmer 1 to 2 hours on stove or 6 hours on low in crockpot until lentils are soft.
Combine the tuna, chopped onions, hot sauce, mayo, pepper, and sesame oil in a small bowl and mix to combine. Place a medium to large skillet on low heat and add your English muffin halves all inside up onto the pan. Place even amounts of your tuna mixture to each English muffin half, top with one slice of tomato each, and sprinkle each evenly with cheese. Cover and allow to cook until the cheese has melted (5-10 minutes). Serve with French fries or a salad for a great, quick and tasty dinner treat.
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and simmer until thickens and becomes a sauce. Taste for seasoning. If you want to make it from scratch: For the mushrooms. In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool. For the tomatoes. Pour oil into 13x9x2-inch ceramic baking dish. Add tomatoes, turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. Preheat oven to 400. Bake tomatoes just until plump and shiny but not split, about 10 minutes. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Place mushroom and tomato into a saucepan and simmer until it thickens into a sauce and tomatoes have broken down. For the dish. Bring a pot of water to a boil and cook ravioli until al dente. put ravioli in a baking dish and toss with sauce. Cover with slices of mozzarella and some parmesan if desired. Bake until cheese is bubbling.
Dressing:. Mix vinegar, oil, sugar, mustard, onion, and poppy seeds together in a jar with a tight fitting lid. Shake well, until mixed. Refrigerate overnight, or for at least 6 to 8 hours. To Assemble:. Combine the romaine mixed greens, cashews, swiss cheese, and craisens together in a large bowl. Mix Well. Just before serving, toss salad with the dressing.
Preheat oven to 350 (180C). Steam the broccoli to just tender. Drain and set aside. Using the same pot, heat up the olive oil. Add onion, mushrooms and garlic. Cook until the onions are nice and soft. Sprinkle the flour into the pot. Stir until it is all mixed inches. Stir in the milk . Keep stirring until it is completely mixed in and starts to thicken. Add the cream cheese. Keep stirring until the cream cheese has been mixed in throughout. Take the pot off of the burner. Stir in the the bag of Daiya cheddar cheese. Stir in the eggs and the spices. Add the broccoli back in and mix thoroughly. Pour into a 9 X 11 casserole pan. Sprinkle the breadcrumbs on top. Add as much as you like. (I make a mixture of panko, seasoned breadcrumbs and crushed corn flakes.). Bake 35 minutes or until the breadcrumbs are a golden brown.
Cook ground beef in skillet and drain. Pour vegetable oil into skillet heat on medium high. Add potatoes, peppers, onion, garlic powder, and crushed red pepper. Cook until potatoes are browned on the outside and soft on the inside, approximately 10-15 minutes. Drain oil from poatoes and place in large bowl. Add ground beef and salt and pepper to taste. Stir in ketchup until the beef and potato mixture is coated to your liking. Serve and enjoy!
Peel the onions, cut into quarters and cut into this slices. Split the chillies. Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic. Stir fry for a minute or two. Add in the tomatoes. When the tomatoes are nicely cooked add the powder spices. Stir fry for another minute or three. Add salt and water and bring to boil. Adjust the consistency of the gravy to your choice. Halve the boiled eggs lengthwise and add to the gravy. Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.
FOR THE RICE:. Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan. Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes. FOR ONION/GARLIC MIXTURE:. Saute onion in olive oil for 3-4 minutes on medium heat. Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently. Preheat oven to 350 degrees. Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish. Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese. Bake uncovered for 25 minutes. Top individual servings with dollop of sour cream and fresh salsa.
Mix flour, salt, and baking powder with your hand. Work oil into the flour mixture until crumbly (I use my hands, it's more fun!). Add warm water and let rest 5 minutes. Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board. On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning! Note: Yield depends on the size you make your tortillas.
Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated. Set aside 2 Tbsp of the blueberries and add the remained to the pan. AAdd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. Continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan.
In heavy small saucepan melt butter over medium-low heat. Stir in packed brown sugar and granulated sugar. Bring to boiling, stirring constantly. Stir in whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely.
Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes. Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow. Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes. Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.
Peel all vegetables. Place dill, parsley, bay leaves, chicken pieces, and any vegetable you don't like eating in your bowl into a food net. Add net and all vegetables into a large pot (I use a 10 oz). Cover with water. Bring to a boil, let boil for about 20-40 minutes. Lower flame and simmer for 5-10 hours (or longer!). Enjoy! Serve with croutons and/or peeled white radish slices.
Place cottage cheese in small serving dish. Stir in the red onion or garnish the red onion on top. Add a few dashes of black pepper. Enjoy.
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese. Drain the pasta and just toss it all into the skillet. Stir everything well.
Grind the flaxseed in a dry Vita-Mix blender. (Or do the best you can with a more wimpy blender. i.e. the kind I have.). Put that into a large bowl and put the rest of the ingredients into the blender and blend. Mix all ingredients in the big bowl. Cover dough with a towel and let sit in a warm area overnight to ferment slightly. Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares. Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.
Heat oven 350 degrees. Grease 8 inch baking pan and line if desired with buttered parchment. Rinse raisins well, and then drain. Beat egg , stir in the sugar, vanilla, and melted margarine. Add sifted dry ingredients and then stir in the raisins. Spread into prepared pan. Mix the sugar and cinnamon together, and sprinkle over batter evenly. Bake for 22- to 25 minutes in moderate oven, until tester comes away clean. Cool in pan. Cut into 24 bars.
Rinse chicken and place inside plastic freezer or ziplock bag. Mix up spices in a small bowl, pour over chicken. Seal bag and shake it to distribute spice evenly over chicken. Place chicken in fridge overnight. Either put chicken on spit in rotissiere and set for approximately 90 minutes, or put chicken on rack in roasting pan and cook in oven at 350 F for approximately 90 minutes, or until temperature registers 180 F on meat thermometer. Let sit on cutting board for about 10 minutes before carving. Carve into thin slices, and serve with warmed barbecue sauce on the side if desired.
Preheat oven to 400°. Mix the beef, oats, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, and pepper in a large mixing bowl. Using your hands is the easiest and fastest way to mix. Pack the beef mixture into a 4 1/2 x 8 1/2 inch loaf pan. Cut the bacon slices into 4-inch pieces so they will fit on top of the meat loaf without hanging over. Place the loaf pan on a rimmed baking sheet. Bake for 60 minutes or until a meat thermometer reads 160°.
Line a cookie sheet with waxed paper. In a large saucepan, melt the chocolate chips and unsweetened chocolate over low heat, stirring continuously until smooth. Stir in cashews. Drop by teaspoonfuls onto waxed paper lined cookie sheets. Refrigerate 30 minutes or until set. Store in a tightly covered container in refrigerator. Enjoy!
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs. Gently flatten the ball of crab mixture and round the edges to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted). Refrigerate until ready to cook. In a saute pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium). Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown. Remove cakes to a double thickness of paper towel to remove any excess oil, then serve. Note: While you may be tempted to increase the amount of bread crumbs used, you'll receive the best saute results with the thin layer as described above. Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well. Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).
Cut onion in half from top to bottom, then with cut side down, slice moderately thinly. Melt butter in a large skillet over medium-high heat, cook onions and mushrooms, stirring constantly until tender. Spoon onion/mushroom mixture into lightly greased 2 quart baking dish. Sprinkle with 1 cup of cheese. Combine soup, milk and worcestershire sauce and pour over cheese. Top with bread slices and sprinkle with remaining cheese. Cover and refrigerate for 4 to 8 hours. Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375° for 30 minutes. Uncover and bake 15 to 20 additional minutes or until thoroughly heated. Let stand 5 minutes before serving.
In small bowl, beat egg with milk. In large, nonstick skillet, melt butter or margarine. Add ham to skillet, then add egg, keeping the two separate in the pan. Fry egg until cooked through (adding salt and pepper to taste) and turn ham every few min. to heat it through. Place slice of cheese on top of egg, turn off heat,and cover skillet. Place egg on one half of English muffin, then top with ham. Next, add tomato, onion, and lettuce. Spread mayonnaise or salad dressing on other half of muffin, and put on top, to make a sandwich. OPEN WIDE!
Wash, hull and slice the strawberries. Wash the blueberries. Tear up the angel food cake into bite size pieces. Make 2 packages of cheesecake pudding as instructed on the box. We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip. We kept layering until we were out of space! Such a great dish to bring to a bbq or for the 4th of July!
Infusing Annatto Oil: Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds. Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked. Next add the rice and stir into the mixture. Saute it until the rice turns opaque. Add the stock or water and cook covered for about 15 minutes in medium heat until cooked. Garnish with cilantro, lime slices and Pimentos.
Cut meat into 1-inch cubes. Brown onions in oil in a large heavy flameproof casserole or saucepan. Add meat cubes and brown. Sprinkle with flour. Add paprika, marjoram, caraway seed and tomato paste. Add stock or enough water just to cover meat. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender. Add additional flour to adjust the consistency, if desired. SPATZLE: Sift dry ingredients. Beat in eggs. Add enough milk to make a heavy dough or batter. Force through large-hole colander into a pot of rapidly boing salted water. Boil for 6-8 minutes. Remove with slotted spoon.
Preheat the oven to 220°C/425°F. In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs. Make a well in the center and add milk. Using a knife stir quickly into a smooth dough. Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit). Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass). Place on a paper-lined baking sheet. For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones. Bake for 10-12 minutes or until nicely browned. Enjoy warm or cooled.
Peel the celeriac (best done with a paring knife rather than a vegetable peeler) and cut in 3/8" x 3/8" spears. Mix the olive oil, lemon juice, herbs, garlic and hot sauce and marinate the spears for an hour to 8 hours. Remove the spears from the marinade (reserving marinade) and grill slowly on a medium hot fire, turning occasionally, until the spears lose their crunch and start to char on the edges. Return the spears to the marinade and toss briefly, to coat. Scatter with salt to taste and serve immediately.
Whisk together dry ingredients in a medium bowl. In a smaller bowl whisk together the liquids. Preheat griddle. When a drop of water 'dances' on it, pour liquids over flour mixture and stir to moisten. Oil griddle. Spoon batter onto griddle in 4 to 6-inch cakes. Turn when top side is thoroughly bubbled. Serve immediately.