HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in heavy Dutch oven over medium heat. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes. Add pork and stir until brown on all sides, about 7 minutes. Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid using slotted spoon and set aside. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes. Shred pork using fingers; mix into sauce. (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.). Spoon into serving bowl and sprinkle with cilantro.
Stir together nuts and fruit; transfer to a 6-ounce jar. Top with honey. Topping can be refrigerated in jar up to 1 month; to serve, bring to room temperature.
IMPORTANT: You must use a 90% strength isopropyl, or rubbing, alcohol. The 70% isopropyl alcohol contains too much water in the solution, and will not burn. You can find the 90% strength at drugstores on the same shelf next to the 70% solution. ALSO: Use the best undiluted quality oil as you can -- to check for purity, place one drop on a sheet of clean paper. The drop should completey evaporate if the essential oil is pure. If it leaves a greasy, oily spot, select another oil. CONVERSION NOTE: I measure my essential oils in ML, not OZ or other units. 1/2 teaspoon equals approximately 2ML. Open a 12oz bottle of 90% isopropyl alcohol. Add the essential oil. Screw the cap back on. Shake to mix, and you're done!
Place all of the ingredients except the olive oil in a food processor and process until smooth. Heat a small pan over medium heat. Add in olive oil and heat. Add in remaining ingredients and stir well. Continue to cook on medium heat until sauce has thickened to consistency of ketchup and reduced by half. Remove from heat and chill.
Preheat oven to 350°F. Using a veggie peeler peel the yellow rind from one lemon, do not cut the pith with it Remove pith from this lemon and remove the rind and pith from the second lemon Slice each lemon across into 6 slices. Drop the zest (yellow saved peel) into a sauce pan of boiling water, blanch 1 minute& remove from water In your blender or food processor process the rosemary leaves, garlic, blanched zest, 1 tbsp oil, lemon juice, season with salt. Process until everything is chopped fine. Score the lamb leg with small cuts all over and rub the rosemary mixture into the cuts Put the lemon slices on the bottom of your roasting pan and put the lamb on top of them. Roast lamb for 45 minutes. Meanwhile scrub the potatoes and cut then in half or quarter them, depending on their size boil for 5 minutes, drain and sprinkle remaining 1 tbsp of oil evenly over them. Arrange the potatoes around the lamb and continue roasting for a further 50 minutes or until it reaches your desired temp (140°F for med rare, 160°F med & 170°F well done) take out the lamb and let it rest for 15 minutes (I cover it with foil). Increase oven temp to 450°F. Arrange the potatoes with the lemon slices in one layer and return to the oven for 5-10 minutes or until the potatoes are golden; toss lemon & potatoes with the chives. Serve along side the roast lamb.
Add captain morgan original spiced rum, orange juice, pineapple juice, lime juice, lemon juice, sugar, and grenadine. Shake with ice and strain into ice filled glass. Garnish with cherry flag.
In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage. Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired). Cover, refrigerate, and marinate for about 30 minutes. Preheat the grill to medium-high heat (or preheat the oven to 375 degrees). Lightly coat a 24' X 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over the and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill. To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes. Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish. Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.
Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble. Add tomatoes, salt and pepper. Cook covered on a low flame for about 30 minutes. Add vodka. Cook uncovered for 25 minutes. Add prosciutto-- cook 5 more minutes. Add basil and heavy cream-- cook just 5 more minutes. SERVE IT NOW! I like this over penne pasta. I only use Barilla.
preheat oven to 375. line the bottom of an 81/2" sprinform pan with parchment paper and spray with non-stick spray. heat chocolate and butter in a double boiler, stir until melted (or, heat in a microwavable bowl in microwave until melted). put eggs and a pinch of salt in the bowl of an electric mixer, whip for 8 minutes until tripled in volume. with a rubber spatula fold chocolate into egg mixture until well incorporated pour into springform pan, bake for 20 minutes. center will be moist remove and let it cool 30 minutes before removing from pan and slicing.
Melt margarine and chocolate. Cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes. Heat oven to 300°F Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 15-18 minutes or until edges are set. Remove immediately from cookie sheet.
Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl. Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top. Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes. Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
Prepare cilantro cream by combing ingredients and set aside. Place the refried black beans in a large mixing bowl. In a small saute pan, heat up a little bit of oil and saute the onion, cumin seeds and achiote together for about 2 minutes or until the onion just starts to soften. Add the garlic and saute another 30 seconds. Whirl the cornmeal in a mini-blender or coffee mill to a fine powder. In the large bowl with the beans, add all the ingredients, including the onion mixture and mix well. Let set for about 20 minutes to allow the cornmeal to soften and absorb. (Bean mixture can be prepared ahead of time and refrigerated.). Oil your hands and form the mixture into six patties or twelve mini-patties. Stove top directions: Heat some olive oil in large saute pan on medium-high heat. Fry the patties for about 5 minutes, flip over and fry another 5 minutes. Oven directions: Form the patties and place on a greased cookie sheet. Bake at 375 degrees for about 15-20 minutes or until sizzling and lightly crisp on top. Serve warm on whole grain burger buns with your favorite burger toppings.
Wash and clean one head of cauliflower removing all the leaves and core. In a separate bowl mix together Miracle Whip, mustard, hot sauce,salt and pepper. Coat the top of the caulifower with the mixture. In a deep MICROWAVE proof baking dish,add cauliflower then cover with lid,cook in microwave for 7 minutes. Check cauliflower for desired doneness, then add the cheese on top of the sauce that is on the cauliflower. Microwave for one minute, add cheese, put back in the microwave for 20 seconds to melt the cheese on top of the cauliflower. Serve hot!
Combine all ingredients except potato chips and cheese, blend well. Spoon into a lightly greased 3 quart shallow casserole dish. Top with 2 cups cheese. Bake at 350 for 30 mins. Put sprinkling of crushed potato chips over surface during last 10 minutes.
Mix the paprika, garlic power, brown sugar, dry mustard, and 3 T salt together in a small bowl. Rub the spice blend all over the pork and marinate, covered, in the refrigerator for at least 1 hour or up to overnight. Preheat the oven to 300°. Put the pork in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart. Meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Allow the meat to rest for about 10 minutes after removing from oven. While still warm, take 2 forks and "pull" the meat to form shreds. Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded pork and mix well to coat. Serve on hamburger buns with remaining sauce on the side. Note: The above is Tyler Florence's actual recipe, but when I make it I make a few changes. It does not specify, but cover the roasting pan before putting in the oven. Also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. I found the drippings in the bottom of the pan burned if I didn't do this. Note: For the sauce, I use 1C each of cider vinegar, mustard and ketchup as well as 1/2 C brown sugar and 1/2 t cayenne. I use all of the sauce to mix in the meat. I don't think half is enough. If you want more sauce on the side, I would suggest making more.
Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl. Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned. Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally. Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.
1. Preheat oven to 350°F. 2. Using your hands, mesh the lemon zest and sugar together. 3. Cream the butter and sugar/lemon zest mixture together. 4. Add the eggs, one at a time, mixing well between each egg. 5. Combine the dry ingredients (including the lemonade powder) together into one separate container, and the milk and lemon juice together in another. 6. Alternate adding dry ingredient mixture and lemon/milk mixture to the main bowl, mixing for 30 seconds between each addition. Do this until everything is mixed together. 7. When everything has been added, mix one additional minute until smooth. 8. Spoon batter into 24 paper-lined muffin cups. 9. Bake for 15 minutes at 350°F.
Begin to boil water for pasta & add dash of olive oil & salt to water. Meanwhile, heat 2 tablespoons olive oil in large frying pan over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 10 minutes. Add onion and garlic to sausage in pan and cook until onion is tender and sausage is light brown, stirring occasionally, about 10 minutes. Stir in tomatoes, cream, garlic powder, grated cheese, parsley and salt & simmer on low until mixture thickens slightly, about 5 minutes. Cook pasta until "al dente" drain immediately & top with sausage mixture & additional grated cheese if desired. Serve hot.
Vinaigrette -- Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste. Salmon -- Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet. Fennel -- On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss. Bake -- In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time. The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil. Salad -- At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like. Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you. Plating -- Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional). Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!
Saute the mushrooms, pepper, onion and garlic in the canola oil until all are soft. Set aside to cool slightly. Combine tomato sauce, honey, brown sugar and mustard. Set aside. In a large bowl, combine the eggs and milk. Add the breadcrumbs, the mixture should look like a thick paste. To the paste, add the veggie crumbles, rice, sauteed vegetable mixture, salt, pepper, steak seasoning mix, and half the sauce mixture. Combine well. Spread the mixture in a greased, 8 inch square glass baking dish. Pour the remaining sauce mixture on top and spread evenly. Microwave the meatloaf on high for 14 minutes, checking after about 10 to compensate for different ovens. The edges should be somewhat brown and firm with most of the sauce on top looking thick and a bit dry. Allow to cool for 5-10 minutes. Enjoy!
In a saucepan, dissolve sugar in water. Add fruit juice, strawberries, or chocolate. If adding fruit juice, let stand 5 minutes, then strain out rind. Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy. Serve in chilled champagne glasses with appropriate garnish.
* Preheat oven to 350°F. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes. * Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. * Meanwhile, toast bread in oven until golden brown. * Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
In a large bowl combine all of the above ingredients. Knead ingredients together until thoroughly blended. Place the meat mixture in a non stick roasting pan and pat to form into a loaf shape. Bake in a preheated 350°F oven for about 45 minutes.
Preheat a grill to low. Spread almond paste evenly on each tortilla. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla. Roll the tortilla up and wrap in heavy-duty foil; seal tightly. Grill over low heat until heated through, about 5 to 10 minutes. Remove foil and place on a plate. Garnish with fresh sweetened whipped cream or prepared whipped topping. Serve vanilla ice cream on the side.
In a heavy skillet heat oil over medium heat. Add in onions, garlic and red bell pepper; saute for about 5 minutes. Add in red curry paste and minced ginger; saute for about 1 minute longer. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl. Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes). Add in mango chutney and half of the chopped fresh cilantro; mix to combine. Return the cooked chicken back to the skillet and season with salt and pepper to taste. Sprinkle with remaining cilantro. Serve over rice.
Combine the ingredients in a blender & puree until smooth. Pour into 2 tall glasses & ENJOY!
Prepare meat and taco seasoning according to package instructions. Chill. In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture. Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese. Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin. In a small mixing bowl, mix the dry ingredients. In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough. Divide batter evenly among cups. Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
Brown two pounds ground beef with chopped onion. Add one packet taco seasoning, and lightly dust with chili powder. Drain. In a deep pyrex dish (I use a 13x9 pan) layer from the bottom in order: ground beef mixture, the can of ranch style beans, the tortillas, the can of rotel, the mozzarella cheese, the cheddar cheese, and the mushroom soup. Bake at 350 degrees for 30 mins.
Spray your slow cooker with nonstick spray. Place the spareribs (or chicken pieces) in bottom of slow cooker. Sprinkle w/ salt and pepper; if desired to taste. Combine remaining ingredients in a bowl. Pour over meat. Cover and cook on low for 6-8 hours or until done.
Add all ingredients to blender and blend on high until smooth. Pour into rocks glasses and serve with straw.
Preheat the oven to 350 degrees. Lightly spray a 6 cup muffin tin. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin). Crack 1 egg into each cup. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences. Set them aside to cool for about 5 minutes. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature.
Set oven to 300F and prepare water bath. Beat butter and sugar. Add flour, milk, lemon juice & rind, and yolks. Beat. In a separate bowl, whisk whites until stiff peaks form. LIGHTLY fold whites into lemon mixture. Bake in water bath for 30 minutes at 300°F. Refrigerate for 2 hours or overnight. (When doubling, use only 2 cups milk).
Preheat oven to 350*. Lightly grease or line muffin tin. Mash 3 of the kiwi, to get roughly 1 cup of pulp. Dice the remaining 2 kiwi and set aside. In a small mixing bowl, lightly beat egg and egg white. Stir in butter, yogurt, vanilla, mashed kiwi, and honey. In medium mixing bowl, combine flours, cornmeal, baking powder & soda, salt, and sugar. Pour wet mixture into dry, stirring just to moisten. Fold in diced kiwi. Spoon batter into prepared muffin tin, filling cups between 3/4 and completely full. Bake 15-20 minutes, or until tops spring back when touched and/or inserted toothpick comes out clean.
Shake over ice for a full minute or until some crystals appear in the drink. Strain into a chilled martini glass and garnish with the apple slice or cherry.
Pre-heat oven to 200°C. FOR THE MEATLOAF: Boil potatoes till tender; drain. Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step. While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool. In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands). Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above). Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best). Cover the potato layer with the spinach leaves. Cover the spinach with the mozzarella, again making a level layer. Cover this with the remaining potatoes, once again leveling. Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together. Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes. Allow to rest 5 minutes before slicing. FOR THE TOMATOES: Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally. Remove the pips and juices with your fingers. Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking). After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet. Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato). At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
Place roast in crock pot and surround with vegetables. Mix the three dry mixes into the water. Pour over the roast and cook on low for 7- 9 hours.