HumbleIntelligence/food-ner-1-Million huggingface dataset:
HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like). PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized. TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first. PROCESS until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf. BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving. POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE. SNAP your fingers and shout,"OLE!".
Preheat grill to medium-high. Combine Cheddar and Mozzarella (or Gruyere) in a small bowl. Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed. To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).
Combine sauces, honey, oil, garlic & chilli, stir to combine. Place steaks in a shallow dish and allow to marinade in mixture for at least 30 minutes. Cook steaks over high heat, basting with marinade for 8-12 mins or until just cooked through.
In a nonstick frying pan or heavy pot with a lid, cook onion and garlic in the butter and oil until softened. Cut the steak into strips or cubes, then add the meat and mushrooms to the onions. Cook unil the meat is browned. Add the soup, salt and pepper to taste, and the worcestershire sauce. Stir well to loosen all the browned bits from the pan. Cover and simmer on low for ten minutes. Take off the heat and slowly stir in the sour cream. Return to low heat-- heat through but don't let it boil. Serve over hot noodles or mashed potatoes.
NOTE RE AMT:. Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup. Place the chicken in the water, bring to a boil and immediately lower to simmer. Add the carrot, onion and celery. Simmer for 1 hour. Carefully remove the vegetables and chicken from the broth. Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well. Process into a puree, then return to the sauce pan with any remaining broth. Bring to a boil. Mix the tapioca flour with the half and half and stir into the contents of the sauce pan. When thickened, remove from heat and allow to cool.
In a saucepan over low heat melt the chocolate chips and add peanut butter. Mix until smooth. Remove from heat, add Crispix and stir until coated. Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.
Simmer pears in the water for 30-40 minutes until soft; drain, reserving liquid; once pears are cool, puree them in a food processor or blender, stopping food processor occasionally and scraping down its sides and adding enough reserved pear liquid to make a thick puree about the consistency of mashed potatoes. Heat 1/2 cup of reserved pear liquid in saucepan; stir in sugar and cook for about 5 minutes until the sugar begins to caramelize; add pear puree, cinnamon, and cloves; stir well; remove from heat and allow to cool. Meanwhile, whisk together flour and salt in a large bowl; cut in butter (using pastry cutter, two knives, or your fingers) until mixture resembles coarse crumbs; beat egg yolks with 3 tablespoons ice water then add to flour mixture; stir, adding more ice water a tablespoon at a time, until dough comes together and forms a ball; chill dough for 10 minutes. Divide dough into 16 equal-sized balls; on a floured surface, roll each ball into a 3-4" circle; brush edge of each circle with the beaten egg yolk mixture and place 2-3 tablespoons of the filling in the center; fold dough over the filling to form a semi-circle; crimp edges with a fork to seal the empanada; pierce top of each empanada a couple times with fork and brush it with egg yolk mixture; carefully lift empanadas with a spatula and place onto a baking sheet that has been sprayed with no-stick cooking spray; bake at 350° for 30-40 minutes until empanadas are puffy and golden. NOTE: For a simple and quick treat, make these empanadas using your favorite flavor of canned pie filling.
In large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate. Pour filling into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. With pastry brush, brush milk on top crust; sprinkle crust with sugar. Cover edges loosely with foil. Bake at 425 degrees F for 20 minutes. Reduce heat to 375 degrees F. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
In a big soup pot over medium heat, warm the oil. Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes. Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn. In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes. Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes. Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).
In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH. Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined. Add in the shredded cheddar cheese. Microwave on HIGH for about 2 minutes removing a few times during cooking to stir. Cook until the cheese has melted and the mixture is thick. If desired season with ground black pepper to taste.
combine all ingredients except cooking oil. shape into 6 patties (I use an ice cream scooper). heat oil in large frying pan. Cook over medium heat until both sides are brown.
Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces. In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.). Preheat oven to 400 degrees. To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up. Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken. Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.
In greased skillet, over high heat, cook pork chops until well browned on both sides. Add next 3 ingredients and 1 tsp salt; heat to boiling. Reduce heat to low; cover; simmer about 35 minutes, turning once. Meanwhile, prepare orange sauce: grate 1 T. peel from stem end of orange; then from other end, cut 4 thin slices; set aside. In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring. Add orange slices; cover; remove from heat and keep warm. To serve, top pork chops with orange sauce. Use orange slices as a garnish.
Melt butter in medium skillet and add onions,bell peppers and mushrooms. Cook until tender, stirring occasionally, about 7 minutes. Season to taste with pepper. Position rack in center of oven and preheat to 325 degrees. Generously butter shallow 8-cup round baking dish. Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined. Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined. Pour egg mixture into prepared dish. Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables. Bake until eggs are just set, about 10 minutes longer. Serve hot, cutting into wedges.
Put stock in medium sized pot and bring to a rapid boil. Add the carrots and the celery to the pot. Boil for about 10 to 12 minutes or until the carrots are tender. Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
For the bread: Mix the sugar in water, heat and dissolve. Let it cool to lukewarm. Meanwhile sift the flour, milk powder, salt and yeast into a clean dry plastic bowl. Once the liquid cools, pour into the dry ingredients along with coconut cream and canola oil. Knead for 10 minutes until elastic. If the dough is sticky, feel free to incorporate a small amount of extra flour, but take care not to add too much as this can cause the dough to become dry and tough. Put the dough into a clean and well-oiled plastic bowl; cover the bowl with wet kitchen towel and let prove for 35 minutes. To make the tuna filling:. Drain the tuna, and mix in the mayonnaise, chicken salt and pepper thoroughly. If using fresh tuna steak, fry the tuna with a little bit of oil. Flake it and mix in the mayonnaise. Punch down the bread and roll into a log. Cut into 60g pieces and roll each out to a circle. To the centre add a generous amount of tuna and fold carefully making sure that you seal them. Invert (it should be in a shape of a bun at this point) and put on an oiled baking tray (or you can save washing up by using baking paper). Repeat with all dough and tuna mix. Let the buns prove for another 30 minutes. Put a drop of extra mayonnaise and shallots for garnish on top of each bun. Bake for 20 minutes and serve while still hot. Yum yum!
Cook and drain spaghetti, rinsing it cold water. Chop green peppers, green onions and tomatoes and put in deep salad bowl. Add cooked & cooled noodles. Add olives and Parmesan cheese, mix well with other ingredients all ready in the bowl. Combine salad dressings with sugar and pour over salad bowl mixture. Mix well. Add salt & pepper, mix again. Cover with a lid and let sit for 12 hours or overnight before serving.
Heat the oil in a non-stick frying pan, and fry the spring onion, chili, garlic and turmeric until soft. Add the other spices and fry for another minute. Stir occasionally. Add the eggs, swirling the pan to help the eggs set underneath. When the omelet is nearly set, flash it under a hot grill to finish it off; serve.
Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. Add vegetables, dressing, honey, garlic and ginger. Cook and stir an additional 5 minute or until chicken is cooked through and vegetables are heated through. Serve with rice.
Spray a medium saucepan with cooking spray (or use olive oil if you prefer), and cook onion until softened. Add olives and cook for 1/2 minute. Beat eggs, salt, pepper and hot pepper. Add eggs to saucepan and cook until set. Serve with pita bread.
Mix sugar, 1 1/2 c warm water, and yeast. Leave aside. Mix dry ingredients plus ghee and add sugar/yeast mixture. Knead 5-10 minutes into a semi-soft dough. Cover and keep warm until double in size. Divide into 18-20 and roll into rounds, or roll the whole piece of dough flat and cut out with a biscuit cutter. Deep fry until golden brown on both sides, turn if necessary.
Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside. Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board. Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack. Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.
Grease a deep 23cm round cake pan, line base with paper; grease paper. Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture carefully to large bowl. Fold in half the coconut and sifted flour with half the sour cream and milk. Then fold in remaining half, fold until smooth. Pour mixture into prepared pan. Bake in moderate oven for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Top with frosting when cold. Frosting: Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.
Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled. An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves. Makes approximately 3 side salads or could be used as an appetizer.
empty package of veggie ground round into a large pot over medium heat. use a spoon to seperate into pieces. add the remaining ingredients to pot. stir well to mix. bring to almost boiling, reduce heat and simmer, stirring occasionally, for 20-30 min. serve topped with sour cream if desired.
Preheat oven to 400*F; Oil a Pyrex loaf pan and set aside. Mix all dry ingredients in a small bowl. Mix all liquid ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minutes. Pour into loaf pan and bake 25-30 minutes or until toothpick inserted in center of loaf comes out clean. This bread slices like regular bread.
With a spoon, gently place the eggs in boiling water. Boil for 4 minutes and place eggs in egg cups. Immediately crack top of egg off with a knife, salt and pepper to taste. If you let the eggs sit, they will continue to cook. While eggs are boiling, toast the bread and spread with butter. Cut toast into strips - I try for 5. Dip the toast strips into the runny yolk - YUM! After the yolk is gone, you can scoop out the white with a spoon and eat that as well.
Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)). Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles. Fill tomatillos with cheese mixture. Sprinkle with ground red chiles. Cover and refrigerate until serving time.
In a large *dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt (powder) until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken. Add 2 tbsp butter to the pan and throw in all the cabbage. Let wilt a bit. Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 minutes) before adding the next. Stir periodically through this process. Mix the other 1/2 cup of water with the cream. After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly. Add in cream cheese and stir in to melt. When cream is boiled down a bit add in the rest of the cream and reduce down. Add chicken and sprinkle in a generous amount of Parmesan cheese; stir. Season with garlic powder and cook until you have a nice creamy, thick sauce. Divide between 2 plates and enjoy. Might be nice to add in some mushrooms as well.
Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven. Meanwhile, heat a large nonstick skillet over med-high heat. Add in the olive oil; then add in the turkey and break up with a wooden spoon. Season the meat with salt, pepper, and poultry seasoning. Add in the garlic, onions, and raisins; then season with the chili powder and cumin. Cook 5 minutes, then stir in the beer and deglaze the pan. Stir in the tomato sauce and simmer on low heat for 5 minutes. Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes. Top with the lettuce, tomatoes, olives, and salsa verde; serve.
To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside. In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake. To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving. Cook's Notes: Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries. Can also garnish with fresh lemon zest.
Tear 1 small roll or 1 slice of bread at a time into a blender. Cover. Turn blender on and off repeatedly until bread is torn into light, uniform crumbs. Or put bread on a cutting board and use fork tines to tear off crumbs. Put crumbs into a plastic bag and toss to mix. Press air from bag; close and freeze. One (1-ounce) bread slice makes about 1/2 cup lightly packed crumbs. Dry Breadcrumbs: Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). Spread soft bread crumbs in a thin layer on a shallow baking sheet. Dry in oven 30 minutes. Cool. Spread crumbs out in an open plastic bag; crush with a rolling pin. 1/2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs.
Put the oil or butter in the rice cooker pan and turn the rice cooker on to cook. Add optional items if you want. Cook the optional items until they are hot. Break eggs into the pan. Close the lid but continue checking the eggs every few minutes. Stir with a wooden spoon or non stick spatula until the eggs are done. It takes 15 minutes for 1 egg to get done. May take longer if you add more eggs. Serve *Note:You can put the top on the rice cooker, and keep the eggs warm for hours if your family members like to sleep in.
Mix the sugar & water in a saucepan. Boil, while stirring, for 5 minutes. Remove from heat & let cool for 15 minutes. Bruise 6 mint leaves to release the oil. Place them in a glass pitcher or jar. Pour cooled syrup over mint, cap tightly & store in the refrigerator overnight. When ready to partake, strain syrup to remove leaves. Into your cocktail shaker add bourbon, mint syrup & 1/2 cup ice. Shake, shake, shake your julep. Pour mixture into a small glass or julep cup. Top with a fresh mint leaf. Serve with a short straw.
Preheat oven to 375°F Grease 8- or 9-inch round cake or pie pan. Rinse blueberries from mix with cold water and drain. For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges. Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden. For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes. Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Set aside. Stir together the sauce ingredients in a small bowl and set aside. Heat an wok or very large skillet to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it. Add the garlic and ginger and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly (2 minutes). Serve over rice, if desired.
Separate crescent dough into eight triangles; place on a greased 12 inch round pizza pan with points toward the center. Press dough onto the bottom and up the sides of the pan making sure to seal the perforations. Brush with butter; sprinkle with garlic powder and cheese. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges and serve warm.