HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20-25 minutes. Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.
Put sliced onions in slow cooker. Pour in melted butter and mix to coat onions thoroughly. Stir in cubed bread. Add chicken broth to cover and stir well. Cover and cook on Low 10-18 hours or on High. 4-5 hours, stirring occasionally. Stir well during last hour.
Combine first 4 ingredients and mix well. Pour over cream cheese and chill before serving.
Brown hamburger. Rinse hamburger and black beans. In a pan, combine hamburger, black beans, water, and taco seasoning. Simmer for ten minutes or until the water has mostly evaporated. Crush enough tortilla chips to cover the bottom of a 2 quart casserole dish (I just crumble a couple handfuls). Pour 1/3 of the hamburger mixture over the chips in the casserole dish. Sprinkle with cheese. Continue to layer crushed chips, hamburger mixture and cheese in that order until all of the hamburger mixture has been used up. Add one more layer of crushed chips and cheese. Cook in preheated 350 degree oven for 35 minutes.
Heat butter over medium heat in a pot wide enough to give the onions room to saute. Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally. Add the port wine and cook for 2 minutes, allowing alcohol to cook off. Remove bay leaves. Preheat broiler. Add chicken stock and bring to a boil. Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl. Divide the grated Jarlsberg among the bowls. Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn. Enjoy!
To make salsa, combine first nine ingredients in a small bowl. Cover and chill for at least 30 minutes. Lightly coat grill or boiler pan with cooking spray. Sprinle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa.
Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper. De-seed and cut the squash into slices about 1/4 inch thick. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking sheet and drizzle them with the oil. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.
In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined. Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake. Top with remaining layer of cake, whipped topping and stawberries. Chill. Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.
Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
Grease an 8x8-inch glass casserole or a 1 1/2 quart mold. Cut the sliced beet into julienne strips. In saucepan, add gelatine, sugar and 1/2 cup water. Heat on medium setting, stirring constantly, until gelatine is dissolved. Set aside. Add enough water to beet juice to make 1 cup. Pour into saucepan. Add lemon juice, vinegar and horseradish to gelatine mixture. Refrigerate until mixture is partially thickened. Stir in celery, spring onions, and beets. Refrigerate until congealed and well set. TO SERVE: Cut into squares and place on bed of lettuce. Garnish with 1/2 tsp mayonnaise on top of each square. SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.
In a large bowl, cream together the shortening and sugars with an electric mixer on high. Add egg, vanilla, salt, baking soda and cream of tartar. Mix on high until smooth and well incorporated. Add flour and mix well. Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes. In a small bowl, combine sugar and cinnamon for topping. With your hands, roll the dough into balls about the size of a golf ball. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet. Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).
Place corn (in husks) in large container; cover with cold water. Let stand 2 hours. Make Garlic CIlantro Butter by mixing all ingredients. Cover and refrigerate until serving. Heat coals or gas grill for direct heat. Cover and grill corn in husks 4 to 6 inches from medium heat 20 to 30 minutes or until corn is tender. Remove husks. Serve corn with Garlic Cilantro Butter.
Cook the pasta according to the package directions, omitting salt or fat. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the oregano, zucchini and crushed garlic; saute 3 minutes. Stir in the broth, rind, juice and pepper. Add the pasta and cheese; toss well. Serve immediately.
Dissolve yeast in 1/4 cup warm water. Mix flour, salt, sugar. Cut in butter or lard. Add milk, egg yolks, and yeast. Mix well and refrigerate overnight. the dough is VERY soft and you need it to be cold to even work with it ,it does rise in frig very well . i always use gluten in my baking . Divide into 4 pieces. use floured hands to do this dough is still soft Roll out (EACH PIECE) 1/4 inch thick. Spread on filling and roll up like a jelly roll. i sprayed cookie sheet with pam and patted out with floured hands Place on a cookie sheet (It doesn't say to make a crescent shape but I think you do here).and you need LARGE COOKIE SHEET. as you see from pictures they rose and spread like crazy Let rise 1 hour. (IT DID NOT TAKE AN HOUR FOR ME TO GET DOUBLED ). Bake 30 minutes at 350 degrees Fahrenheit. Ice with powdered sugar frosting, warm or cold. FILLING: Beat 3 egg whites until stiff. Add 1 cup sugar. Fold in 1 cup cooked cut up prune.
Whisk eggs, then stir-fry in oil and set aside. Blanch tomatoes, remove skins, and mince. Combine eggs and tomatoes, and drain liquid. Season with sugar and salt. Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.). Bring large pot of water to a boil. Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter. Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).
Preheat your oven to 160 degrees centigrade. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture. Place all of the ingredients in a food processor and process for one minute. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).
Combine all popper ingredients and knead together until fully combined. (the mixture will be slightly tacky) Shape into walnut-sized balls and flatten slightly between palms of hands. Combine 1/2 cup flour with 2 tablespoons sesame seeds. Dredge the poppers in this mixture, pressing slightly so that sesame seeds adhere. Shallow-fry in skillet, 2 minutes per side, turning over and frying other side when golden. Allow to cool a few minutes before serving alone, or with your favourite salsa.
Prepare a puree of ingredients (onion, garlic, tomato and yogurt). Heat oil,add the puree and spices. Saute for 7 minutes on medium heat till the raw smell is gone. Add green peas and saute for 3 minutes. Add 1/2 cup of water and cook covered for 8 minutes. Serve hot with steamed rice, pasta, Indian rotis or Arabic bread.
Preheat barbecue grill. Place kielbasa, potatoes and onion on a double layer of foil and drizzle with oil. Sprinkle with salt, pepper and rosemary and toss. Fold edges of foil together to seal packet. Cover and grill 30 minutes or until veggies are tender.
Lightly saute onion and garlic in olive oil. Preheat the oven to 500 degrees. Place the fillet in a lightly oiled baking dish with the skin-side down. Cover it with onion-garlic mixture and tomatoes, then capers and dill. Drizzle olive oil and balsamic vinegar. Roast for 15 to 20 minutes or till the fish becomes opaque.
Cream sugar and shortening thoroughly. Add bananas and lemon juice, mixing well. Sift flour, baking soda and salt. Add dry ingredients to creamed mixture, stirring just until all flour is moistened. Spread in well greased 9 x 13 pan. Bake at 350F for 60 minutes.
Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture. Preheat oven to 350. Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled. Bake 20-25 minutes, or until surface is dry and firm. Brush top with olive oil and broil under moderate heat for 5 minutes. Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.
Put everything into a large pot and cook for 4 or 5 hours. Water can be added as needed.
Heat oven to 400 degrees. Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and oregano. Set aside. Roll 1 sheet puff pastry to 12-inch square. Cut into 16 (3-inch) squares. Place 1 rounded tablespoon filling in center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles onto lightly greased baking sheets. Repeat with remaining pastry sheet and filling. Bake for 15 to 20 minutes or until golden brown.
In an 8 or 10 quart pot combine apples and cider or juice. Bring to boiling; reduce heat. Cover simmer for 30 minutes, stirring occasionally. Then puree in a food processor or blender. Return to pot. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook uncovered, over very low heat 11/2 hours or till very thick, stirring often. Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jars rims; place lids on jars and screw on the jar rings. Process in boiling-water canner 5 minutes (start timing when water begins to boil). Remove jars and cool on racks. Makes 5-6 half-pints.
Cook chicken until done. Cool slightly and dice chicken,return to pan. Add stewed tomatoes and drained chick peas.Heat the ingredients on medium heat. Cook and drain ramen noodles according to package directions (do not overcook noodles). DO NOT add seasoning packets-save those to make gravy! Add ramen to chicken,stewed tomato,chick pea mix. Toss to coat,place in serving bowl. Sprinkle with parmesan cheese.
Peel the cucumbers and slice length wise into 11/4 inch pieces. Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact. Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each). Sprinkle with paprika and finely chopped parsley.
PROCEDURE: Place the flour, sugar, lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. Rub the ingredients together until they are well mixed and can be gathered into a ball. Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour. Place the chilled dough in an ungreased 9" spring-form pan. With your hand, pat and spread the dough evenly over the bottom and about 2" up the side of the pan. Bake in the center of a preheated 450F. oven for 10 minutes. Remove and set aside to cool. Lower the oven temperature to 200F. Place the cream cheese in a bowl of mixer and beat at medium speed until smooth. Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the oven and set aside to cool in the pan. Refrigerate the cheesecake for at least 3 hours before serving. Serves: 12.
Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally. Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm. Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check. Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil. Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
Place the tomatoes, cucumbers, and onion in a large serving bowl. In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta. Pour the dressing over the vegetables and toss until combined. Refrigerate the salad for up to 6 hours before serving. Garnish with parsley before serving.
Saute onions and peppers in olive oil until softened. Add garlic for last 2-3 minutes. Remove from heat and let cool down. Beat egg in a large bowl and add in ketchup and jerk spice. Mix these ingredients well. Add in sauteed vegetables and mix. Add in crushed saltines and milk. Separately, knead the 3 meats together until well blended. Get ready to get messy. Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended. Spray a loaf pan with olive oil and add the final mixture to the pan. If serving later, cover with plastic wrap and refrigerate. Place room-temperature pan on grill (works best on a wood pellet smoker from www.pelletsmoke.com) at 350°F for 1.25 hours. Check with meat thermometer and it should be about 170°F Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce. I mixed my favorite sweet BBQ sauce with 1/2 tbsp of the hot jerk spice and some crushed pineapples. Return to the grill at 350°F for 5 more minutes until sauce on top gets a little sticky. Remove from grill and let rest for 10-15 minutes and serve. Enjoy with a glass of Shiraz.
Mix all ingredients and spoon into 6 well-greased muffin cups. Bake at 350°F for 30 minutes until puffed, set and lightly browned around the edges.
Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute. Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking. Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan. Bring to a boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Ladle hot jam into hot jars, leaving a 1/4-inch headspace. Place lids and screw on bands fingertip-tight. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary. Let rest for 12-24 hours. Label.
Saute onion in butter until limp, add rice,cottage cheese, bay leaf, salt & pepper, mix well. In a greased casserole dish, layer rice mixture, chilies, 1/2 cup cheese; repeat ending with a layer of rice. (reserve 1/3 cup cheese for topping). Bake for 25 minute at 375°F; remove from oven top with 1/3 cup cheese and bake 10 minutes longer.
Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. In order to move the crusts around a pizza peel sprinkled with cornmeal works well. After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices. Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza. On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created. Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more. Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes. In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza. Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings. Seasonings: Combine all the ingredients in a small mixing bowl and blend well. While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly. And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Split half of the vanilla pod length ways, scrape out the seeds. Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil. Reduce the heat. Add the rice gradually, stirring constantly. Increase the heat and bring to a boil again. When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom. Leave to cool completely. Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce. Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender. Combine the potato starch with 2 tablespoons cold water. Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly. Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired. * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
Heat oven to 400°F. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.). Bake about 15 minutes or until bubbly around edge. Garnish with chives and radishes. Serve hot with pretzel crackers or cocktail bread.
Preheat oven to 325 degrees F. Grease pie plate, 10" x 1 1/2". Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool. For the Streusel--------------------. Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.