HumbleIntelligence/food-ner-1-Million huggingface dataset:
Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either. Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place. Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain. Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients. Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH. Remove and Discard the Bay Leaves before serving. Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad. Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah. ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together. Directions for freezing and/or reheating portions: Let Chili cool before freezing. Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half). Seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave). Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).
In a large heavy pot, melt butter over medium heat. Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; saute for 2 minutes. Gradually whisk in stock. Add lima beans, salt, and pepper; bring to a boil, stirring often. Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often; do not let boil. Ladle into heated bowls and garnish each with a few thyme leaves.
In a jar with a tight lid, shake together the vinegar, oil, the juice of both limes- freshly squeezed, salt and pepper to taste. Add the rest of the ingredients in a large bowl, and drizzle with the dressing. Mix well, adding salt/pepper to taste if desired. Garnish with fresh cilantro and enjoy!
Preheat oven to 375°F. Combine sugar & cinnamon in a small bowl. Place cupcake liners in muffin tin. Spray liners with Pam. Separate rolls into 8 triangles. Place marshmallow into melted butter. Roll marshmallow into cinnamon/sugar. Place marshmallow on crescent roll. Pinch dough up around marshmallow. Encase. Seal seams by pinching. Dip the tops of dough into the butter. Then into the cinnamon/sugar. Place in muffin pan w/cinnamon/sugar side up. Bake at 375°F for 13-15 minutes.
In a mortar pound garlic and chilies with a little salt into paste. Heat 2-3 tbsps canola oil in frying pan and brown the paste. Add in the pork, making sure you break it up. When meat is cooked (very fast; don't overcook), add in oyster sauce, fish sauce and sugar. Stir in basil leaves. Add more fish sauce and sugar if needed.
Preheat oven to 350 degrees F. Wipe the brisket with damp paper toweling. Combine flour, salt and pepper and dredge the meat in the seasoned flour. Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid). Brown the meat, starting fat side down, on both sides to seal in the juices. Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions. Bring to a slow boil, basting the meat until the ingredients are blended. Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed. Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender. Adjust the seasonings. Let meat stand for 1/2 an hour at room temperature before slicing against the grain.
Combine flours. Cut in 1/3 cup shortening until mix is coarse crumbs. Stir in 1 egg. Dissolve 1 tablespoon instant chicken or beef bouillon granules in 1/2 cup water. Stir liquid into flour mix with a fork. Form dough into a ball and knead on floured board for 5 minutes. Divide ball in half and roll each portion until 1/2 inch thick. Use a cookie cutter or shape biscuits by hand. Put 6 on a plate and microwave at medium for 5 to 10 minutes or until firm and dry to touch. Turn biscuits over after 1/2 cooking time.
In a saucepan, heat olive oil and add onions, cooking until translucent. Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well. Simmer sauce over low heat, covered, for about 30 minutes. Preheat oven to 350°F. In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside. Slice eggplant, zucchini and mushrooms. Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan. Add eggplant slices in an even layer. Top eggplant with the ricotta cheese mixture. Sprinkle with sliced mushrooms, then add another third of the sauce. Sprinkle with 8 ounces of the mozzarella cheese. Layer the sliced zucchini evenly over the cheese. Pat mixture down. Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese. Pat mixture down again. Cover pan with foil and bake at 350°F for 50 minutes. Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender. Allow to sit undisturbed for 20 minutes before slicing and serving.
Heat oven to 220°C. Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside. Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside. Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice. Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly. Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired). Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings. Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge. Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border). Lay over half the aubergine slices and and half the goats cheese. Repeat again with the remaining couscous, aubergine and goats cheese. Top with the remaining cranberry sauce and brush with half the egg. Run a lattice cutter over the remaining half of the pastry leaving and inch border. Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg. Use the trimmings to make star shapes to decorate. Bake on the top shelf for 20 minutes until golden. Rest for 10 minutes before serving.
Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir tomato sauce and sugar into slow cooker. Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture. Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste. Use as filling for tacos, burritos, quesadillas, etc.
Preheat the oven to 375°F and grease an 8-inch square pan. In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy. Beat in the flour, baking powder and baking soda. Stir in the granola. Press about 2/3 of the dough into the bottom of the prepared pan. In a medium bowl, mix the blueberries and sugar; spoon over dough to within 1/2 inch of the edges. Crumble the remaining 1/3 of dough on top of the fruit. Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude - bake for 30-35 minutes.) Cool completely, about 30 minutes, then cut into 16 bars.
Prepare cake per directions. Allow to cool completely. Cream butter, shortening, and sugar until smooth. On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy. Spread cream mixture over cake. Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.
Preheat oven to 375*F. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; saute until soft. Add olives and lima beans. Stir in 1/2 cup cheese. Add water to reserved cooking liquid to measure 1 1/4 cups; add to saucepan. Place over high heat; bring to boiling. Add chili powder, dissolved cornstarch, and to salt to taste; stir till starts to thicken. Pour over beans; mix well. Place in greased ovenproof casserole dish; cover with foil. Bake 45 minutes. Uncover, sprinkle with remaining cheese and bake until cheese melts.
In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center, and add the egg and egg yolk, beaten. Stir together until well incorporated. Add water, 1 Tbsp at a time, and stir until dough forms a ball. Turn onto a floured surface, and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. In a stock pot, melt the butter, and add the celery, green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through. Add stock, ginger, parsley, dill and thyme, Simmer over medium heat while preparing noodles. Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes. If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup. Cook an additional 5 minutes.
Preheat the oven to 350*F. Mist a loaf pan with oil. In a large bowl, mash the 3 bananas with a fork until mostly smooth. Add oil, and mix throughly. Add baking powder and dash of salt to the mixture, and stir. Add flour and sugar; stir until combined. Pour batter into the loaf pan. Bake for 40 minutes, or until top is lightly golden and toothpick inserted in center comes out clean. Enjoy this light fluffy banana bread right out of the oven, or after a few days. I like to spread applesauce and sprinkle cinnamon on top.
Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes. Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go. Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender. Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken. Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes. Stir in 1/4 cup parsley. Serve with crusty loaves of Italian or French bread and herb butter, if you desire.
Soak basil seed for 2 hours and drain water. They will swell and look like little eyeballs. Boil noodles and drain and cool. Make in 3 individual glasses. You will be dividing all ingredients between 3 glasses. Add noodles. Add kulfi cut in small pieces. Add Basil seeds. Add Rose syrup. Add milk.
Heat oil in a large skillet on high. Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins). Remove from pan and reserve. In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes. Return chicken to skillet, add parsley and toss until chicken is coated with pan juices. Serve immediately.
Saute the onions and celery in the butter in the bottom of your dutch oven. Add everything else and and bring to a boil. Reduce heat and simmer for 20 minutes. Place in a 350 degree oven for 1 hour, uncovered.
place chicken in a stockpot or pan large enough for the chicken and other ingreedients to be completely covered with liquid. place carrots, celery, and onion around chicken in pot. combine chicken broth, bullion, and enough water to cover veggies and chicken in pot. add herbs (red pepper flakes, garlic powser, celery seed, bay leaves and seasonal fresh herbs). bring to a rolling simmer, reduce heat and simmer gently 1 hour. remove chicken from liquid, set aside to cool. increase heat to rolling boil for ten minutes or until reduced to desired thickness. remove from heat and strain broth into jar. Broth can be stored in refrigerator for up to one week, or in the freezer indefinitely. Using two forks, shred chicken into bite-sized pieces. Use in salads, wraps and sandwiches, or pastas.
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve over rice. Yield: 6 servings.
Preheat grill for medium-high heat. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chili powder, salt and brown sugar. Place tenderloins (or chops) in a bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate (don't leave out this step) and arrange on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
In a chilled bowl, mix the flour, salt and sugar. Add the butter, and work the mixture till it has a granule texture. Add the water all at once, and mix till it becomes a ball.(Do not overmix!). Cover the ball in plastic wrap, and reserve for 1 hour. Needs to be cooked at 190 degrees Celsius/375 degrees Fahrenheit.
Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.
cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg. Add some Parmesan cheese. lay out lasagna noodles, spread the cheese mixture. then add sauce. roll lagana noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full. then spread more sauce and Parmesan cheese on top. This is a nice freeze and eat meal because each roll up is easy to handle and can be stored and separated for 1 meal. you don't have to reheat lasagna that has been reheated again and again. It also makes it easier to serve any questions please let me know. The recipe I gave was for 1 family dinner. Here is how you can prepare ahead of time don't use the sauce on the bottom of the pan until you get ready to bake it. You can individually freeze them called flash freezing. You put the rollups on a pan and freeze 15 minute. Then place in a freezer bag or what ever you freeze inches. When it is time to bake take out the sauce and the roll ups as many as you need. add sauce to bottom of pan then roll ups (seam side down) add sauce and cheese and bake 350 oven for 30 min (if thawed) or until cheese is melted.
For crust: Butter 10 inch pie pan. Sift flour, sugar, baking powder and salt into medium bowl. Cut in butter until mixture resembles coarse meal. Knead, adding enough water to form stiff dough (if dough is too soft to handle, wrap in plastic and refrigerate 20 minutes to firm up). Pat dough into prepared pan. Flute edges decoratively. For filling: Position rack in center of oven and preheat to 350F degrees. Beat cheese, flour, sugar and 1 tsp cinnamon until well-combined. Mix in honey, eggs and peel. Pour filling into crust. Bake until firm, about 50 minutes, covering crust with foil if browning too quickly. Cool completely and sprinkle with cinnamon.
Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans). After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil. After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour. Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally. Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans. Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature. Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick. Serve over rice -- perhaps, add a piece of cornbread and ENJOY!
Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.). Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken. Heat the oil to 300°-325°F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F. Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325°F Your internal temp should be 160°F -- enjoy!
Preheat oven to 350°F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk milk and lemon juice together until foamy with bubbles. In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl. Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave or honey. Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside. Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside. Re-whisk milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated. Place nugget on a cookie sheet and repeat with all nuggets. Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy. Serve with your favorite dipping sauce if desired(Ranch dressing, ketchup, honey mustard sauce, barbeque sauce, etc.).
Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside. In a small bowl, blend flour, baking powder and salt in a bowl. In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined. Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.
Combine the sugar, cornstarch and salt in a heavy saucepan; stir well. Combine egg yolks, half and half, and milk and beat until blended. Gradually stir into sugar mixture until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Transfer to a glass bowl; stir in butter and vanilla. Cover with plastic wrap and cool to room temperature. Slice one banana and toss with 1 teaspoons of lemon juice to prevent browning. Arrange the sliced banana in the bottom of pastry shell. Pour cooled custard gently over banana, cover, and chill until firm. Beat whipping cream and powdered sugar until stiff peaks form. Spread over pie filling. Slice remaining banana and toss with remaining 1 teaspoons of lemon juice; drain juice if any, and arrange on top of pie.