HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef in large skillet over medium-high heat until no longer pink, stirring to break up meat. Drain fat. Add onion, and green pepper and cook, stirring frequently, 5-10 min or until onion becomes translucent and mixture become fragrant. Transfer meat mixture to crock pot. Add remaining ingredients, stir well to combine. Cover, cook on low for 4 to 6 hours. Sever on fresh buns or toast! Enjoy.
Preheat oven to 200 degrees F. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer. Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling). Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
For the dough: Cook as directed on package, or until leaves are soft. Drain well and remove all extra water. Add drained spinach, eggs, oil, and salt into a blender. Mix milk powder with water and add to blender. Cover and blend on medium speed until smooth. Measure flour into a large bowl. Add spinach mixture and mix well by hand. Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour). Gather dough into a ball. Knead on floured surface until smooth and elastic, about five minutes. Let rest 10 minutes. For filling: Scramble fry the chicken with the spices until chicken is white. Remove from heat and add cheese. Add egg and mix well. To assemble ravioli. Divide dough in half and roll out dough 1/4 inch thick. Using a round cookie cutter (or drinking glass) cut dough into circles. Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out. Repeat for each ravioli. When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling) Stir to separate them and to prevent them from sticking to the bottom of the pot. Drain and rinse well. Serve with your favourite pasta sauce.
Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Add the spinach and remove from heat. Blend the Parmesan cheese and sour cream together and set aside. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of Parmesan cream.
Snap off ends of beans. In a large pot of boiling water, cook beans until just tender, about 4 minutes. Run under cold water and lay beans on a baking sheet to cool. Pat dry. In a small bowl, mix oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a large platter and serve, garnished with sprigs of tarragon.
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients. Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.
Cream shortening and cream cheese. Gradually add sugar and mix well. Beat in egg yolk and vanilla. Sift flour with salt and cinnamon; gradually add to cream mixture. Add food coloring if desired. Fill cookie press and form cookies on ungreased cookie sheets. Bake in a preheated 350 degree oven for 12-15 minutes. Cool before removing from baking dish.
Crisp bacon and reserve 1 tablespoon of drippings. Saute onions in drippings until translucent. Add onions, crumbled bacon and remaining ingredients to large casserole dish. Bake at 325 degrees for about 1 1/2 hours.
You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe. Preheat the oven to 400. In one skillet, cook the beef, onions, salt, pepper, coriander, cumin and garlic until the beef is browned; drain. Put the 10" oven safe skillet into the oven until the pan is hot. Meanwhile, in a bowl, mix the flour with the salt. Set aside. In another bowl, mix the eggs and milk, and add to the flour mixture, beating until smooth. Pour half the batter into the hot skillet. Top with the meat mixture, then the rest of the batter. Return to the oven and bake for 40 minutes.
Melt butter. Add it into food proceesor along with flour, coconut and sugar. Add eggs and milk. Process till well combined. Place in greased and floured 20 cm square tin. Bake at 160 C for 30 - 35 minutes or till cooked. Ice with lemon icing if desired.
In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL) water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries. In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.).
Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent - about 3 minutes. Add the chile strips and fry for 1 minute more. Add the cuitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy. Stir in the epazote and cook, uncovered, for another 2 minutes. NOTE: If the cuitlacoche is rather dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce over higher heat.
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies and tomatillos until smooth. In the same large pan, melt the lard or bacon grease (or heat oil). Add onions and garlic; saute until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapenos (if desired; I recommend tasting first). Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. Leave pork out for a vegetarian green chili sauce.
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, one at a time, beat on low just until combined. Scraping down bowl after each. Blend in each tablesoon of flour until just mixed, on LOW speed. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Wrap springform pan in aluminum foil so that the foil comes up all the way to the top edge of the pan. Set cheesecake inside of larger pan that allows for water bath to come up 1 inch on sides of cheesecake pan. Add VERY hot water to come up 1 nch on spring form pan. Bake at 350 degrees F for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate). Sear over High heat for 1-2 minutes on each side. Lower heat to Medium and cook 5 minutes more per each side. Let rest 10 minutes before serving.
Peel down the length of the cucumber leaving part of the skin on, so that it looks like it is striped. Chop cucumber into whatever size cubes you like. Chop red onion a little smalled than cucumber. Mix sauce ingredients together. Salt and pepper to taste. Pour over cucumber and onion. Give it a good stir. Refrigerate for 2 hours (if you can wait that long).
Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly. Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning. Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact. Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'. Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud. Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time. Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5. 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.
Line a 9"x13" pan with Club crackers. Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl. Microwave on high for 3 minutes. Stir, then microwave on high for 3 more minutes. Stir, then pour over crackers in pan. Add another layer of Club crackers. Combine peanut butter and chocolate chips in another glass bowl. Microwave for 1 minute. Stir until smooth. Spread over 2nd layer of crackers. Refrigerate.
Fill a pot with water, turn on burner to boil. Smash and peel garlic cloves. Add to water as it's heating Bring a pot of water to boil. Cut and peel potatoes (smaller pieces result in shorter cooking time. Add potatoes to boiling water and cook until fork tender (usually about 20 mins). Pour contents of pot into a colander to drain potatoes. Pour drained potatoes back into warm pot. Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper. Mash to combine, serve warm.
Remove the stems and reserve. Wash and dry the caps and bush with melted butter. Arrange hollow side up in a baking dish. Season with salt and pepper to taste. Wash and dry the stems. By handfuls twist in a corner of a clean towel to extract as much juice as possible. Saute with the scallions in butter for 4 or 5 minutes until the pieces separate. Lower the heat and add the flour. Stir for a minute or two until thickened. Stir in the cream and cook until thickened. Stir in the parsley and seasonings. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally. In a large bowl, beat together filling ingredients and set aside. Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight. Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce. Blueberry Sauce: In a small saucepan combine: 1 cup water. 1 cup granulated sugar. 2 tablespoons cornstarch. 1 cup blueberries. Cook with medium heat on the stovetop until sauce thickens. Keep warm.
Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little. Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Put in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang. Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days. Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice. Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices. Enjoy it is worth every last bite!
In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes. Add the garlic and cook for 1 more minute. Add the water, stock, lentils, and spices, and bring to a simmer. Cook, covered, until the lentils are tender, 30 to 40 minutes. In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible. In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp. Transfer the cooked spinach to a plate and set aside. Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes. Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper. Add more lemon if you like, or pass around wedges at the table. Ladle into bowls and top with cilantro.
Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting. Store loosely covered.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees for 20 to 25 minutes, or use toothpick test. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Beat cream cheese, powdered sugar, and granulated sugar at medium speed until mixture is creamy. Chop 8 of the candy bars finely, Fold cream cheese mixture and chopped candy into whipped topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars and sprinkle half over cake, press the other half along bottom edge of cake.
1. Blend/pulse mushrooms until fine in a food processor. 2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool. 3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden. 3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge. 4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside. 5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around. 6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down. 7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains. 8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.
Cook ground chuck and onions. Drain and set aside. Cook corn according to package. Place one of the pie crusts in the bottom of a 9-inch glass pie plate. Do not flour bottom of pie plate. Set aside. Add corn to meat mixture and combine together. Layer 1/2 meat, 1/2 cheese, 1/2 chilies into pie crust. Repeat again. Take 2nd pie crust and cut into 1 1/2-inch strips. Lay the strips across the top of pie and tuck edges under. Trim edges of pie and cover edges of pie crust with foil so they don't cook to quickly. Bake at 450° for 40 minutes.
Preheat oven to 400°F. Grease a 8" round cake pan. In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla. In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices. Slowly fold the dry ingredients to the wet ingredients. Mix until thoroughly combined. Add chopped nuts and stir to incorporate. Pour into cake pan and bake for about 50 minutes. When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned. Remove from oven and allow to cool in the pan for at least 20 minutes before serving. Slice and serve warm.
Combine everything except the peanut butter in a small saucepan. Bring to a boil over medium high heat while stirring constantly. Boil 1 minute or until sugar dissolves. Stir in peanut butter until smooth. Allow sauce to cool to room temperature.
Dissolve jello in hot water, cool , set aside. In large bowl, beat cream cheese til smooth. Beat in sugar, orange and lemon juices. Gradually beat in jello mixture. Refrigerate til almost set. In med bowl, beat whipping cream, then quickly beat into jello mixture. Turn into pie shell, refrigerate til set. Serve with cool whip or Redi Whip on top. Tastes just like an Orange Dreamsicle!
Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise, and taco seasoning mix in a bowl. To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips.
Combine dates, brown sugar, bicarb soda and water in a pot. Bring to boil, simmer for 1-2 mins (stir a few times) then turn off heat and leave to cool. Preheat oven to 180 degrees Celsius Grease a 22x 11cm tin (or use baking paper). Add carrot to date mix (I just grate straight into pot) a 1/2 or whole apple is also nice grated in too (I don't wait until date mix is totally cool). Sift flour and spices together and add to mix. (I don't- I just chuck it all into the pot! Saves on dishes). Mix well and spoon into loaf tin. You can add extra water if too dry to mix well. Bake for 40-50 minutes Use a skewer to check if middle cooked. Note- if using gluten free flour (not self raising) add 2- 2.5 teaspoons of baking powder + 1 tsp (optional) of guar gum.