HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice choice of beef in 2 inch thin slices across the grain and set aside. Cook fettucinne according to instructions less about 3 minutes, strain,rinse and set aside. In a bowl combine the beef broth, soy sauce, wine, ginger, and crushed red pepper flakes. add meat toss and set aside for approximately 5 minutes Prepare your julienned sliced vegtables and cabbage. With slotted spoon now remove your marinated meat. In a nonstick skillet or wok heat on med high heat add your oil and half of your chopped garlic stir around for 30 seconds and add meat cook until about 6 to 8 minutes Add all vegtables, the rest of the chopped garlic and stir fry about 5 minutes then add your fettuccine stir around to well mix with vegtables. Add your liquid with spices mix well until hot (mix corn starch and water stir until blended) put in pot and stir around until thickened. Garnished with chopped green onoins.
Preheat oven to 350 degrees Fahrenheit. Toss stale cubes of bread with the ground beef, chopped onion,celery, poultry seasoning, salt and pepper. Celery and onion can be stir fried first to soften if desired. Pour enough hot water (microwave or stove top in tea kettle) to moisten. Add eggs and mix GENTLY. Do not overmix. Place mixture in a greased baking dish. Bake at 350 degrees Fahrenheit for 45 minutes to an hour.
Preheat your oven to 350°F. Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds. In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper. Spoon the mixture into the peppers. On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer. Bake for 8 to 10 minutes or until peppers are tender crisp. Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves. Enjoy!
Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it. Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours. Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.
For the crust:. Preheat the oven to 400 degrees f. Lightly butter an 8 inch springform pan. In a mixing bowl, combine crumbs with sugar, then with butter and press mixture int bottom of pan, packing it down with the base of a flat glass. Bake until golden about seven to ten minutes. For the Cheese filling: Keep the oven at 400 degrees F. In a medium bowl combine cream cheese and sugar blending until smooth. Blend in sour cream. Stir in beaten eggs, one third at a time. Stir in lemon juice, zest, and vanilla, blending well. Pour into baked crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour or until cake begins to rise on the sides. Turn oven off. Open oven door and let cake sit in oven for another 30 minutes. Remove, set on rack. For cheesecake topping:. have the oven at 350 degrees F. In a medium bowl, combine all three ingredients, blending with a spoon until smooth. Spread over top of baked cheesecake. If cake has cracks, use topping to fill in the spaces. Bake until set, about 15 minutes. Cool completely before removing side of springform pan. Chill until ready to serve. Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks. served chilled with fresh fruit or fruit coulis.
Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn't get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.
Stir instant coffee into the melted butter. Pour remaining ingredients into a large bowl. Add butter mixture and mix well. Press firmly into a well-greased 9" x 13" pan. Bake @ 325* for 30-35 minutes. Cut into bars while still warm.
Heat oil in a medium skillet. Add celery and onion and cook until tender, about 10 minutes. Add garlic and cumin and cook for a minute, then set aside to cool slightly. Preheat oven to 350 degrees F. In large bowl, combine turkey, bread crumbs, milk, salsa, egg whites, salt and pepper, and celery and onion mix. Spray a 13" x 9" pan with cooking spray, shape meatloaf into a 9" x 5" loaf and place in the middle of the pan. In small bowl, combine ketchup and mustard. Spread mixture on top of meatloaf. Bake at 350 degrees for about 1 hour, or until the inside is heated to 165 degrees F. Makes 8 main-dish servings.
Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan. In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well. Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack. Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.
Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.
In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper. Coat the salmon with the marinade, then cover with plastic wrap and alow to marinate in the refrigerator for 1 hour. Preheat the broiler. Transfer the salmon to a broiler pan and cook for 3 to 4 minutes on each side or until cooked through. Salmon may, also, be grilled. To serve, garnish with lime slices.
In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving. To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
Wash & cut potatoes into thin slices. In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt. Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed. In a large bowl, whisk eggs well, then to them add the potatoes, mixing well. Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons. Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom. Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden. Serve hot or cold.
In a wok fill about one third of water and cover and bring to a boil. On a cutting broad slice the bitter melon lengthwise and remove the seeds with a spoon and set aside. In a mixing bowl combine pork, green onion, egg, salt, pepper, sugar, ginger, oyster sauce, wine and cornstarch and mix together and divide the pork mixture into four and place the pork mixture into each shell bitter melon and place into bamboo steamer and cover into the wok with the boiling water for 20 minutes. In a saucepan add in the chicken broth, oyster sauce, onion powder and sesame oil and bring to a boil add in some cornstarch roux for from a light sauce. After the bitter melon is steamed remove from the bamboo steamer and plate the bitter melon onto a serving plate and top with the sauce.
Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese. Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth. Drizzle dressing over salad and toss to cover.
In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin. While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat. Add the flour and whisk to form a smooth roux. Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour. Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream. Continue to cook until the sauce is smooth and thickened slightly. Don't stop whisking, since white sauces can burn in an instant. Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt. Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally. Add salt to taste. Enjoy!
Add the whiskey and liqueur to coffee and reheat if necessary. Top the coffee with whipped cream and drizzle of creme di menthe. Garnish with a cinnamon stick and serve.
Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables. In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies. Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes). While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth. When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt. Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.). Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.
Mix all together with clean hands and form 6-8 equal size patties. Cook over medium-low covered until done. In the last few minutes of cooking, remove cover and brown. (The juice can be saved to make gravy. Saute some extra onions in butter to go on top.).
Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid. Add the sugar and let it boil for five minutes. Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat. Remove pan from the heat, and let it cool down a little. Add the lemon juice. Strain the preparation into a freezer proof container. Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.
Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes. Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes. Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender. Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream! SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.
To make the sausages: Parboil the sausages for about 5 minutes in a pot of boiling water. Drain. Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready. To make the risotto: Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain. Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed. In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown. Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it's too soft, you won't need to add any more liquid. If it's still got a bite in the middle, you can add a bit more stock. Add the mushrooms, and cheese, and stir. Add the butter, and continue stirring, adding a bit more stock if needed. Begin to 'press down' into the risotto with your spoonula so that some of the potatoes get mushed which will help to build that 'creamy' texture. Finally, add a handful of washed baby greens (arugula or baby spinach) and stir until just wilted. Season with salt, and pepper, to taste. Place a spoonful of risotto on a warm plate and top with a single large juicy lamb sausage. Cook's Note: Unlike the traditional risotto, the stock can be warm or cold, it won't matter.
Combine the salt,pepper,onion and garlic powders,cayenne, and oregano in a small bowl. Toss the potato wedges with 4 teaspoons of spice mixture and 1/4 cup oil in a large microwave-safe bowl; cover tightly with plastic wrap. microwave on high until potatoes are tender but not falling apart, 7-9 minutes, shaking the bowl (without removing the plastic) to redistribute the potatoes halfway through cooking. slowly remove the plastic wrap from the bowl (be careful of the steam) and drain the potatoes. arrange the potatoes on a rimmed baking sheet and cool until they firm up, about 10 minutes. (potatoes can stay at room temp up to 2 hrs if need be) heat the remaining 3 quarts of oil in a large dutch oven over high heat to 340 degrees.meanwhile, combine the flour,cornstarch in a medium bowl and whisk the buttermilk and baking soda in a large bowl. working in 2 batches, dredge the potato wedges in the flour mixture shaking off excess, dip in the buttermilk mixture,allowing the excess to drip.back into bowl, then coat again in the flour mixture. shake off the excess and place on a wire rack,(the potatoes can be coated up to 30 min in advance). when the oil is ready,add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. drain the wedges on a baking sheet lined with paper towels. return the oil to 340 degrees and repeat with the second batch of wedges. serve with extra spice mixture on the side. can serve with creamy horseradish sauce or other sauces.
finely chop your zucchini and water chestnuts & set aside. wash butter lettuce. combine turkey, parmesan cheese, & salsa in a bowl. once combined, brown turkey slightly. add zucchini and chestnuts, also soy sauce. {it's important to have the salsa and soy sauce in the turkey, not just for flavor but because lean turkey tends to get really dry when cooked}. once meat is cooked thoroughly and veggies are tender remove from heat and let cool just for a few minutes {the hot meat tends to really wilt the lettuce}. And -- that's it! Easy, quick, healthy & yummy! I top mine off with a little more salsa {Los Pastores is my favorite!}.
combine everything but the chicken and stir until sugar is dissolved. Once sugar is dissolved, add chicken and put in hot pot on stove. Cook for one hour, stirring occasionally. serve over rice with vegetable side (corn niblets best).
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Mix all ingredients together well, and refrigerate until well chilled (at least 1 hour). If you can chill it for 24 hours before using it, the flavors will have longer to meld.
Preheat oven to 350°F. lLine muffin pans with 24 paper liners or spray with Pam. Combine first 3 ingredients and mix well. Blend rind in at the end. Fill muffin cups approximately 3/4 full. Bake approximately 15 minutes.
In a large (5 qt) pan, brown the ground beef and drain the fat. Add the seasonings, plus salt and pepper to taste. Drain the beans and add to the meat. Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together. Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas. Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture. Top with one cup of grated cheddar. Repeat layers two more times, ending with cheese. Cook on low 2-4 hours or until warmed through.
Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper).
To make the lemon filling, combine water, lemon juice, sugar and flours in a saucepan until smooth. Bring to the boil, stirring constantly until mixture thickens. Reduce heat and simmer for 3 minutes. Stir yolks, butter and zest into the mixture until butter is completely melted and then remove from heat and allow to cool slightly. Preheat oven to 200°C Lightly grease three 12-hole, mini muffin pans. Using a 6.5cm round cutter, cut 9 rounds from each pastry sheet. Use pastry to line muffin holes until you have 36. Place pans in freezer for 10 minutes or until pastry is firm. Bake pastry cases for 10 to 12 minutes or until light golden. Remove from oven. Spoon 1 teaspoon of lemon filling into each pastry case. Using an electric mixer, beat eggwhites and cream of tartar to soft peaks. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. Spoon the meringue into a piping bag and pipe meringue over top of lemon filling in a swirl that comes to a peak. Bake for 5 minutes or until meringue is set and just starting to brown at the top. Cool completely in pans before serving.
Peel and devein shrimp. Cut oranges in half, squeeze juice to get 1/2 cup. Pour juice into medium bowl and whisk in mayonnaise, horseradish, honey, and seasoned salt until blended; set aside. Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan and swirl to coat. Add shrimp; sprinkle with flour. Cook 2-3 minutes, stirring often, or until shrimp just begins to turn pink. Stir in orange juice mixture; reduce heat to medium. Simmer 3-4 minutes, stirring often, or until shrimp are opaque and sauce thickens. Serve with you favorite rice.
Skin potatoes. Boil Potatoes for 20 mins or until soft. Drain Water Mix Potatoes with beater. Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix. Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes. Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy! If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan. If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious! I Make these for my niece all the time, and she loves them!
Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl. Next add the olives, red onion, roast peppers, pine nuts and red kidney beans. Make the dressing by simply whisking the ingredients together and pour over the salad and mix well. Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.
Mix all ingredients together except water together. Mix water in a little at a time. Knead dough 7-10 minutes. Roll out dough and cut into shapes. Allow to air dry or bake at 325 on a foiled cookie sheet. For each 1/4 inch of thickness, cook for 1/2 hour. Allow to cool and decorate as desired. Store dough in plastic bag.
Sift together; flour,baking powder,salt & seasonings, set aside. Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes. Add dry ingredients to sugar mixture gradually, stirring well. Stir in bourbon (take a sip if you like, as this adds to the character of the cake). Stir in pecans. Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture. Beat egg whites until they form soft peaks; add the cream of tartar & salt. Stir 1/4 of the whites into sweet potato mix, then fold in remainder. Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven. Cool pan for at least 15 minutes before unmolding. Serve solo, or dust with confectioners' sugar.
Combine the cassava leaves with 3 quarts of water in a large pot and bring to a boil. Cook until the leaves are soft, 1 1/2 hours. Meanwhile, combine the meat, onions and salt in a separate pot and simmer until soft, about 45 minutes. Combine the cassava with the meat mixture and stir in the peanut butter and palm oil. Taste and adjust the seasoning as desired. Serve hot.