HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the chicken in your Crockpot first. Next, add everything else except for the cream cheese, and toppings. Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it. Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve. Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so. Serve with tortilla chips if you like, and toppings. Or, make this thick and serve over rice. Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.
Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon. Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish. When the chicken is done put garlic in pan and cook for about two minutes, until sizzling. Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes. Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes. Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes. Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes. Check about a quarter way through to make sure there is enough liquid so as not to burn. Remove lid and allow sauce to thicken up, simmering for about 15 minutes.
Wrap the bacon around the hot dog and fry on medium high until crispy. Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping. Spread the mustard inside the bun. Spoon the refried beans and guacamole into the bun. Sprinkle cheese over the guacamole. Top with the bacon-wrapped dog. Sprinkle with tomato and onion. Top with the salsa verde and the mayo. For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.
Preheat oven to 375. Oven shelf should be just below the center of oven. Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread. Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left. Cut the butter into small slices so that it begins to soften. In a large bowl, stir together the flours,sugar,baking soda,and salt. With fingertips rub in the butter until the mixture resembles coarse crumbs. Stir in the raisins. With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together. Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary. Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage. Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross. Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf. Remove from oven and cool on rack covered with towel. Keep warm to serve. Irish Whiskey Butter. 3 tblsp whiskey. 1 tblsp sugar. 9 tblsp unsalted butter softened. Microwave whiskey and sugar until hot, about 20 seconds. Cool. Stir whiskey sugar mixture into softened butter until incorporated. It will be a. caramel brown color. Store at cool room temp up to 2 days, refrigerated up to 2 weeks. This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
Moisten the rim of a margarita glass and dip it in green sugar crystals. Or skip this step if you prefer. Fill the glass with ice. Add tequila, triple sec, and sweet and sour mix. Serve with a shot of amaretto on the side, and garnish with a lime wedge and orange wedge on the rim. ( I don't know if you are supposed to add the amaretto to the drink once it is served, but whenever I go to Olive Garden I mix the shot of amaretto with the margarita and I think it tastes great).
Soak the beans overnight. The next day, put the beans in boiling salted water with the onion (cut in two) and the savory. When they are all cooked but still firm, drain them and remove the onion and savory. Cook the potatoes in boiling salted water, peel and dice them. Dice the beets. Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets. Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard. Spoon the sauce over the salad and mix carefully.
Preparation For MEATBALLS. 1. Mix all ingredients except olive oil in a large bowl. 2. Shape Meatballs into whatever size you prefer; small. medium or large. 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned. Preparation For GRAVY (SAUCE). 1. Place onions in olive oil in a large pot. Saute onions over a low flame for 4 minutes. Add garlic and saute on low flame with onions for 3 minutes. 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer. 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot. 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce. 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes. 6. Let all ingredients simmer for 1 hour and 15 minutes. 7. Add meatballs to pot and let simmer one hour longer. 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti. NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.
Day before: In 8-quart kettle, place beef, marrowbone, 1 Tablespoon salt and 2 quarts water. Bring to boiling; reduce heat; simmer, covered, 1 hour. Add tomatoes, quartered onion, celery, parsley, black peppers and bay leaves; simmer, covered, 2 hours. Remove from heat. Lift out beef. Discard marrowbone. Strain soup in colander. (There should be 9 or 10 cups.) Return soup and beef to kettle. Add cabbage, carrot, chopped onion, 2 Tablespoons fresh dill, the vinegar, sugar and 1 1/2 teaspoons salt; bring to boiling. Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Refrigerate overnight. Next day, skim off fat. Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along with beets. Makes 3 1/2 quarts. FOR THE PYRIZHKY: Remove patty shells from package; let stand at room temperature 30 minutes to soften. Meanwhile, in hot butter in small skillet, saute onion 2 minutes. Add 3 Tablespoons sour cream, the 1 1/4 cup chopped beef, dill, salt, pepper; mix well; reserve and cool. Preheat oven to 425°F On lightly floured pastry cloth, roll EACH patty shell to make oblong 8 by 5 inches; cut in HALF crosswise. Spread a rounded tablespoon of filling on half of EACH piece. Fold other half over filling; crimp edges to seal; cut slits in top. Place on cookie sheet lined with heavy brown paper or parchment paper. Brush with egg yolk beaten with 1 Tablespoon water. Bake 15 minutes, or until puffed and golden. Makes 12. Meanwhile, heat soup gently to boiling. Serve with sour cream, dill and the warm pyrizhky.
Combine the rye flour, all-purpose flour and yeast in a large bowl. In another bowl, beat together the butter, egg, yogurt, salt, sugar, caraway seeds and fennel seeds. Using a wooden spoon, beat 1 cup of warm (110°) water into the four and yeast mixture in the bowl, then beat in the butter-egg-caraway seed mixture. Stir for 30 seconds, adding a little warm water if the dough is dry or a little all-purpose flour if it is very sticky (NOTE: rye doughs are always stickier and harder to work than wheat doughs, so be patient and don't add too much flour simply to prevent sticking, or the bread will too be dense). Turn the shaggy dough out onto the counter; knead 8 to 10 minutes, sprinkling with a whisper of all-purpose flour if the dough sticks to your hands or the counter. The dough should be smooth, supple and elastic when you are done kneading. Shape into a ball. Place in a lightly floured bowl and turn to coat lightly with the flour on all sides; cover with plastic wrap and set aside to rise at room temperature for 1 hour or until doubled in volume. Preheat the oven with a baking stone in it to 425°. Sprinkle the counter with the stone-ground whole wheat flour. Turn the dough out onto the counter over the flour. Cut into 2 equal pieces. Roll each piece into a 10-inch-long x 3-inch-wide loaf. Place on a cornmeal-dusted tray about 4 inches apart, cover with a towel and let rest 30 minutes. Uncover the loaves. Transfer to a cornmeal-dusted baking peel and slash the top of each loaf diagonally 3 times with a sharp knife or blade. Dust the top with a light sprinkling of flour (the goal is to make the flour form a coating on the dough, not to be incorporated in the dough). Transfer directly to the baking stone; bake 30 minutes or until golden-brown and the bottom sounds hollow when thumped, misting 3 times with water during the first 10 minutes of baking (be sure to close the oven immediately upon misting the loaves). Remove to a rack (to keep crust crips) and cool to room temperature.
Sieve flour, salt and soda into a bowl. Add sugar if used. Rub in the margarine to resemble breadcrumbs, lifting mixture with fingertips to introduce air to the dough. Add sufficient buttermilk and mix to make a soft dough. Turn onto a lightly floured board and knead a little. Turn the smooth side up and shape into a round. Place the dough on a floured tin. Cut a cross over the top. Bake in a pre-heated oven, 400°F 200°C Gas 6 for 40-45 minutes. When baked the underneath when "tapped" should have a hollow sound. Cool on a wire tray. Cover with a tea towel to give a soft crust.
PREHEAT oven to 350°F. Grease and flour 12-cup bundt pan. FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts. FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture. TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze and sprinkle with nuts. FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
Cook rice. Heat olive oit to brown chicken in batches and reserve. Heat butter, cook onion until soft, add ginger and garlic and spices, continue cooking a couple of minutes. Add tomatoes and salt. Then add chicken. Add water until chicken is about covered and boil before simmering for 30 minutes. Stir in yogurt immediately before serving.
In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent. Add carrots and garlic and cook 2 to 3 minutes. Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes. Add lentils and stir well to coat. Add water to cover the ingredients by 3 inches (about 8 cups). Stir in cumin. Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked). Season with approximately 1 Tbs. salt. Add Swiss chard and cook about 10 minutes. Remove 1 cup of broth and whisk in flour, then whisk back into soup pot. In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes. Add pasta to soup and cook about 8 minutes. Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.
Beat eggs, milk, flour and salt in a large bowl. Can allow mixture to sit until ready to cook. Bring a large pot of water to a boil. Add salt liberally to boiling water. Force dough through large holes of a colander/drainer directly into boiling water. Make in batches and do not overload the pot. Bring each batch back to a boil. Noodles are done when they float. Remove with a strainer and keep warm while cooking remainder. Toss each batch with a little of the butter. Serve with gravy.
Beat the softened cream cheese until its smooth. Add the apple jelly and lime juice and stir together until well blended. Gradually add the salsa, then stir in salt and minced jalapenos. Cover and chill for at least an hour before serving. Get out the corn chips and veggie dippers and dig in!
mix sherry with cornstarch, salt, pepper and add shrimp, marinate 20 minutes combine next 6 ingredients in a bowl. place lettuce on serving platter. heat oil in wok, add shrimp, stirfry until pink. add broth, cook for 1 minute, add sauce, toss to mix well. arrange shrimp over lettuce, sprinkle with walnuts.
Heat oven to 350°. Generously grease 13x9-inch baking pan. In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly. Gently spoon 1 1/2 cups into measuring cup; set aside for topping. Press remaining crumb mixture in bottom of pan. Bake at 350° for 10 minutes. Spread preserves evenly over crust. In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth. Spread evenly over preserves. Sprinkle reserved topping mixture over cream cheese. Bake at 350° for 28-30 minutes or until toppng is light golden brown. Chill before serving. Store in refrigerator.
Place potatoes and parsnips in a large saucepan. Cover with water and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Mash with sour cream, milk and salt. Set aside. Place squash in another large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until tender. Drain, mash with salt and nutmeg and set aside. In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion. Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray. Add squash to the dish forming a stripe next to the parsnip potatoes. Repeat with spinach. Place remaining parsnip otatoes at the opposite end of the dish. (Dish will be full). Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.
Beat oil, sugar and egg until creamy. Add rest of ingrediants. Press into a mold. Bake at 180°C for about 20 minutes.
Cut steaks in 1 inches. pieces. Mix flour, salt, and pepper. Toss steak in flour mix. Heat oil in lg dutch oven. Brown meat. Add remaining ingredients. Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.
Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well. Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side. Add the white wine, cover and cook until the salmon is done. Put aside and keep warm. In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired. Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.
FOR THE CAKE: Preheat the oven to 350° F. Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack. FOR THE CRUNCH: Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside. FOR THE FILLING: Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the crunch mixture into the whipped cream. FOR THE TOPPING: Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground. ASSEMBLY OF CAKE: Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve & Enjoy!
In a large saucepan, cover the eggs with warm water and bring to a boil over high heat. Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes. Drain the eggs and cool under running water. When eggs are cool, peel and refrigerate until cold. Put the potatoes in a large pot and add water to cover. Add 3 tbsps. salt and bring to a boil over high heat. Cook until potatoes are completely tender but not falling apart,about 25 minutes. Drain ad spread out on baking sheet to cool slightly. Peel the potatoes while they are still warm, then let cool. In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper. Thinly slice the eggs and transfer to a bowl. Cut the potatoes into chunks. In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing. Season with salt and pepper and transfer to a serving bowl. Sprinkle with paprika and chives. Note: The potato salad can be refrigerated for up to 1 day. Remove from refrigerator 1 hour before serving. Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days. Bring to room temperature before assembling.
Place sugar and eggs in the top of a double boiler. Over hot but not boiling water, beat until mixture is lukewarm. Remove from over hot water and continue beating until mixture is foaming and cold. Slowly add lemon rind and flour, and blend in gently. Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioner's sugar and pine nuts. Let cookies stand for 10 minutes. Bake in a preheated 375°F oven for 15 minutes.
Preheat oven and a baking sheet to 375. Cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be. Toss florets with olive oil to coat. Add remaining ingredients and toss well. Spread into a single layer on the hot baking sheet. If desired sprinkle additional parmesan cheese and black pepper on top. Bake for 10-12 minutes for small florets or 15-20 for larger pieces.
Position a rack in the center of the oven and heat the oven to 350°F Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom. In a medium bowl, mix the crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix until evenly moistened. Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. Bake the crust until it smells nutty and fragrant, about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
Crust:. In medium bowl or food processor combine flour and sugar. Cut in butter until mixture starts to hold together. Press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered. Bake at 350 degrees for 15 minutes. Set aside to cool slightly. Topping:. In a medium bowl, beat eggs with sugar until light and creamy. Mix flour with baking powder and stir into egg mixture. Add lemon peel and juice,coconut and ginger, stir well. Pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set. Cool on rack. Cut into squares. Dust with icing sugar, if desired. This will yield approximately 25 squares,depending on how you cut them. Serve and enjoy!
In a medium bowl, stir together the gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion. Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles. Start frying the chorizo in a large non stick pan on medium-high heat, stirring constantly for 8 minutes, or until browned up.
Cook tomatoes and onion together for 5 minutes; rub through a sieve fine enough to remove seeds. Heat to boiling point again. Melt butter in another saucepan; blend in flour, salt and pepper. Add milk gradually, stirring constantly. Heat to boiling point and cook for three minutes. Just before serving, add hot tomato mixture to hot white sauce, stirring constantly. Adjust seasonings and serve at once with crisp crackers or Melba toast.
Preheat the oven to 150C/300F/GMk2. Grease a 8in (20cm) loose bottom tin and line the base with grease-proof paper. Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water. Melt 7 oz (200g) of the white chocolate in the same way. Allow to cool slightly. Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin. Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate. Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect. Bake in the oven for 50-55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper. Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.
Mix in medium bowl potatoes, slaw, egg whites and pepper. Spray large nonstick frypan with veggie cooking spray and heat over medium high. Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan. Repeat with second pancake, drizzle any juices from bowl over pancakes. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes. If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.