HumbleIntelligence/food-ner-1-Million huggingface dataset:
Seasoned Tostadas: Preheat oven to 400 degrees. Lightly brush Corn Tortillas on each side with Olive Oil and place on two baking sheets (4 on each). Season with Salt, Pepper, and Onion Powder. Bake in oven for 5 minutes, then flip the tortillas, season other side, and bake for another 5 minutes (until crispy and golden brown). Remove from oven and set aside. Sloppy Jose Topping: Preheat a large frying pan. Add 1 tablespoon Olive Oil and heat for another minute. Add the Sausage, pepper, onion powder, and garlic powder and cook until nicely browned. Remove sausage from pan with a slotted spoon and set aside to drain on a paper towel. Add 1 tablespoon of Olive Oil to the pan and heat. When pan is heated, add chopped onion, set heat on medium, cover and cook for 10 minutes, stirring occasionally until onions are translucent. Add chopped garlic and cook for 1 minute, stirring frequently. Return sausage to pan and mix with onion mixture. Stir in 1 24 oz jar of Ragu Garden Combination sauce. Add Cumin, Cinnamon, Cocoa, and Soy Sauce and bring to a simmer. Simmer for 15 minutes stirring occasionally. To assemble: place 2 tostadas on each of 4 plates. Divide contents of pan evenly onto each tostada. Divide avocado evenly and arrange on top of meat, squeeze 1/4 of lime over each each, top with crumbled queso fresco, and chopped cilantro. Serve immediately. Serves 4.
At medium speed beat 2 1/4 cups milk, pudding mix and vanilla until thick. Let stand 5 minutes. At high speed beat until smooth and shiny. Pour remaining milk into bowl; sprinkle with gelatin. Let stand 5 minutes. Microwave on HIGH in 10-second intervals, stirring often, until dissolved. At low speed beat gelatin mixture into pudding. Fold in 2 cups whipped topping; spoon into crust. Spread with remaining topping; refrigerate 4 hours.
Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes. To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs. Add the superfine sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in plastic wrap and chill for 20 minutes. Heat the oven to 375°F Roll out half the pastry and line 1 large or 4 small pie dishes. Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim. Crimp and seal the edges then glaze all over with the remaining egg yolk. Bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, sprinkle the brown sugar over. Rest for 10 minutes before serving with vanilla ice cream.
Combine the first five ingredients in a small bowl; mix well. Place the roast in a large resealable bag. Pour the wine marinade over the roast; seal bag. Turn the bag to coat the roast. Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally. Preheat oven to 325 degrees F. Remove the roast from the bag and discard the marinade. Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F. For gravy: Strain the meat drippings. Add white wine to the meat drippings to equal 1-1/4 cup. In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth. Add the wine and drippings. Bring to a boil, stirring constantly. Boil and stir until it starts to thicken. It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!
Melt butter & saute, shallots, capsicums & corn, cook for 2 minutes. Remove from heat, add cream & salt & pepper. Pour mixture into an ovenproof dish, sprinkle with cheese & parsley. Bake at 180.C for approx 15 minutes.
Put all the ingredients in your blender, blend 1 minute. Scrape down the sides, blend a few seconds or until smooth. Refrigerate 1 hour. To Cook: A- Use upside down crepe pan and follow instructions OR. B-Use a non stick skillet-you do not need oil or other fat on the pan. Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.
Bring chicken to room temperature. Preheat oven to 350 degrees. Cut onion into quarters, and lime in half. Squeeze juice into small container and reserve. Add olive oil to juice and mix well. Wash chicken well with cool water and pat dry. Place chicken into roasting pan with a rack to keep chicken from resting directly on bottom of roaster. Season inside of chicken liberally with salt and pepper. Stuff interior of chicken with alternating onion quarters and lime halves. Season outside of chicken with salt and pepper liberally as well. Truss chicken and fold wings under bird for even cooking. Coat chicken with olive oil and lime juice mixture with basting brush. Place chicken in preheated oven and baste every 30 minutes with mixture. Cook for 15 minutes per lb. of meat, or until juices run clear in thickest part of bird. A 6 lb. chicken should take 1 1/2 hours. Pull chicken out of oven and let rest for 10 minutes under aluminum foil. Eat! Enjoy! Repeat!
Preheat oven to temperature according to cornbread mix. Mix Jiffy cornbread mix according to directions for 8x8 pan. Spray pan with Pam cooking spray. Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop. Bake as directed for cornbread.
Crush Oreos for the crust (a food processor works wonders). Reserve 1/4 to 1/2 cup for the top of dessert, set aside. Combine remaining crumbs and melted butter. Press into the bottom of a 9"x13" cake pan. Set aside. With a mixer, combine pudding and milk, mixing well. Fold in Cool Whip until well blended. Fold in softened ice cream. Add food coloring to 'perk up' the color to a nice pastel green (if desired). Pour pudding mixture onto Oreo crust. Sprinkle top with remaining cookie crumbs and freeze. When getting ready to serve, let it sit in the refrigerator for 1 hour, or on the counter for 30 minutes.
Combine egg and milk in one bowl. Mix flour, pepper, salt, bread crumbs, cheese, and dill weed in another bowl. Place mushrooms in the egg misture, coating well. Then coat in bread mixture. Let stand for a few minutes before frying. Deep fry until golden brown.
Fill a large pot with about 2 qts. water. Crack open the beer and pour it in the pot. Add salt and squeeze in lemon juice; toss the halves in, too. Add herbs, garlic and Old Bay. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics. Now reduce heat to medium-low and put shrimp in the mixture. Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink. Drain and transfer to a bowl. Chill thoroughly, then peel. Serve with lemon wedges and coctail sauce. NOTE: I used peeled, uncooked shrimp for this and it turned out just fine. Cocktail Sauce: Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.
In a saucepan, combine the butter, sugar, ketchup, vinegar, and soy sauce. Bring to a gentle simmer and cook until the sugar dissolves. Place the avocado halves on a bed of butter leaves. Sprinkle each serving with crumbled bacon and spoon over the warm sauce and serve.
Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle. To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.
Heat oil in a large frying pan, then brown chicken breasts for 2 minutes on each side. Remove from the pan and keep warm. Add the balsamic vinegar, sugar and tomato puree to the pan; then simmer, stirring, until the sugar has dissolved. Put the chicken breasts back into the pan, then simmer for about 15 minutes, turning the chicken occasionally. Meanwhile cook the potatoes until tender, then mash with butter, yogurt and spring onion. Serve the chicken in slices on a bed of mash, drizzled with the balsamic sauce.
Mix all ingredients together in a mixing bowl and form into hamburger shaped patties. Broil in oven, turning once until golden brown on both sides. Garnish with lemon wedges and serve with tartar sauce or seafood sauce.
In a large skillet, melt butter and oil over medium heat. Add onions and cook, tossing frequently, 20 to 25 minutes or until onions are golden. Stir in chipotle chile, brown sugar, salt, and pepper and cook 5 minutes longer to let the flavors blend.
Drain chicken very well and empty into mixing bowl. Add remaining ingredients and mix well with a fork shredding chicken as you do so. Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!
Mince the garlic. Finely chop the chilis. Chop the cilantro. Beat the eggs. Combine all ingredients in a bowl and knead them together. (FYI The mozerella cheese is the shredded kind) Add the spices to taste. Form into a ball and roll into a large sausage. Cut into 10 patties. Saute on low heat till both sides are browned. It'll take about 10 minutes. Dress up your burger as you like.
Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a simmer over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens. Reduce heat to low, and keep sauce warm. Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C). Drop in half the battered chicken pieces, and fry until golden brown, 3 to 4 minutes. Remove chicken to a paper towel covered plate and repeat with the remaining chicken. Toss fried chicken pieces in the hot sauce. Sprinkle with toasted sesame seeds to garnish. Serve over hot cooked rice.
DIVIDE 4 ounces crumbled bleu cheese. COMBINE all of the WHIPPED DRESSING INGREDIENTS in a medium to large bowl: 2 ounces crumbled blue cheese, 1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup buttermilk, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons red wine vinegar, 1/2 teaspoon kosher salt, 1/3 teaspoon sugar, 1/3 teaspoon Worcestershire sauce, 1 clove mashed garlic (use a garlic press). WHIP dressing ingredients with a hand-held mixer on low to medium speed until creamy. ADD the STIRRED DRESSING INGREDIENTS to mixture in bowl: 2 ounces crumbled blue cheese, 3 tablespoons snipped fresh baby dill, 1 teaspoon freshly cracked black peppercorns (or coarse ground black pepper). STIR mixture with a spoon until well combined (if a thinner dressing is desired you may add more buttermilk and adjust seasonings). POUR dressing into a resealable container or jar. SERVE with your favorite vegetables, salads or buffalo wings. REFRIGERATE unused portion up to 2 weeks in sealed container.
Combine above ingredients in a heavy saucepan. Turn the heat to high. When mixture thickens, reduce heat to medium-low. Stir once with fork and cover tightly. Simmer 12-14 minutes, or until all liquid is absorbed.
Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Put 2 T. of the flour mixture into the meat. Brown the meat in the shortening on both sides. Drain off excess fat. Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine. Cover and simmer for 1 1/4 hours or until meat is tender. Remove meat to a serving platter and keep warm. Combine 1/4 water and the remaining flour mixture. Stir into tomato mixture until thick and bubbly. Pass with meat. Serve meat and sauce with hot cooked noodles or rice. Crock pot directions: Prepare swiss steak as above except cut meat to fit your crock pot. After browning meat, transfer to crock pot. Stir remaining flour into pan drippings in the skillet. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crock pot. Cook on low for 8 to 10 hours. Serve with hot cooked noodles or rice. Oven directions: Place meat in a baking dish. Cover with thickened drippings and veggies as above. Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes. Serve with hot noodles or rice.
Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside. Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13- x 9-inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top. Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.
Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet. Stir in 1/4 cup flour and brown lightly. Add 1/4 cup flour and saute until lightly browned. Mash enough fresh tomatoes with a potato masher to yield 3 cups. Add mashed tomatoes, black pepper and salt to saute mixture. Cook until flour has thickened tomatoes. Add 1 tablespoon sugar. Cook just long enough to dissolve sugar. Stir in cubed toast just until combined. Serve.
Preheat broiler. Melt butter in a 12" skillet. Sautee shrimp, mushrooms, and garlic just until the shrimp begins to turn pink (set aside). In a saucepan heat sour cream (but do not boil). Add to the sour cream the salt, pepper, paprika, and soy sauce and heat for just a minute or two (stirring constantly). Remove from heat a add the shrimp mixture. Cook pasta shells in boiling water until tender, drain and rinse with cold water until cooled. Fill shells with shrimp mixture, top with parmesan cheese. Broil until tops are golden brown and bubbling.
Cut the peppers into strips. Peel the carrot and cut into very thin strips. Stir-fry in oil with the onion until the onion becomes translucent. Add the garlic and fry 1 minute longer. Add the brown sugar, sesame seeds and seasonings. Stir-fry for one minute longer. Remove from heat and serve.
Soak poopy seeds in the milk and vanilla overnight. Cream butter until soft. Add the sugar gradually and cream well. Sift the flour, baking powder and salt together. Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well. Whip the egg whites until stiff and fold into mixture. Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350° oven. Let cool a little in the pans before turning out onto racks. If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread: Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes. Stir constantly to keep the mixture from scorching. Grind nuts and add to cooked mixture with vanilla. Mix well, and spread between layers. Top the cake as follows: Stir the sugar with the rum until smooth. Add the water and beat well. Ice the sides and top of the cake. Sprinkle the ground nuts over the top.
Bring water (2 cups) to a boil, add bulgar (1 cup), boil rapidly for 2 minutes, reduce heat and simmer until bulgar is cooked and water has been absorbed. Cool bulgar in refridgerator (optional). Remaining ingredients can be mixed in a bowl and bulgar added when desired.
cook the bacon or sauage pattie. toast the bagel in the toaster. butter bagel and put meat on bagel, then the cheese. put in microwave and just melt cheese. put the top half of bagel on. cut in half and enjoy.
Layout bananas in presentation dish. Mix liquid ingredients. Pour over bananas. Marinate overnight in refrigerator.
Brown chicken in butter; add garlic and onions and saute about 2 minutes. Transfer to slow cooker. Combine remaining ingredients and add to cooker. Cook low for 6-8 hours. Serve over rice.
Wash broccoli, ahead of time and drain well on paper towels. In a large bowl, combine the first 5 ingredients including the broccoli and mix well. Combine dressing ingredients, and spoon over broccoli mixture and toss. Refridgerate for several hours before serving. Sprinkle bacon bits over salad just before serving.
Pour vinegar over mustard in glass bowl. Mix well, leave overnight. Add 1 cup sugar and 2 well beaten eggs. Cook over low heat. Bring to a boil. Cook 2 minutes. Perfection!
In small bowl, pour lemon juice over apples. In another bowl, combine slaw mix with green onions. Toss these together. In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved. Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute. In another bowl, combine, mayo, sour cream, horseradish and mustard. After 30 minutes, toss with cabbage mixture. Refrigerate before serving.
Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months! To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix). Or to make a basic yellow cake, use the following instructions. 1 recipe Homemade Yellow Cake Mix + 3/4 cup water + 1 teaspoons vanilla + 1/2 cup butter, softened + 3 eggs. Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary-test for doneness using a toothpick): Baking Time : 8" or 9" cake rounds - 20-25 minutes / 13 x 9 pan - 35-40 minutes / cupcakes - 12-15 minutes / tube/bundt pan - 45-50 minutes. NOTE: If you don't like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.
Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked. Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups. Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden. Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden. Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm. Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.
Light grill. In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper. Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat. Tear off four 20-inch-long sheets of extra-heavy-duty foil. Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp in a layer on the seafood. Cover with 2 remaining sheets of foil; fold up the edges all around to seal. Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the eseafood into shallow bowls. Serve with garlic bread.
Cut eggs in half lengthwise; remove yolks. Process yolks, mayonnaise, and next 3 ingredients in a food processor until smooth. Stir in shrimp, bacon, and chives; taste and adjust seasoning. Spoon filling into egg white halves. Cover and chill 4 hours.
Prepare grill for direct and indirect heat cooking. Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter. Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down. Mound 1 Tbs. cheese in cavity of each half. Close lid and grill until pears are blistered and cheese is melted, about 8 minutes. Serve drizzled with honey. Garnish with crushed nuts.
Trim fat from roast. Cut roast, if necessary to fit into a 3 1/2 or 4 qt slow cooker. Season meat with salt and pepper. In a small bowl combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin. Pour over meat in cooker. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting 4 to 5 hours. Remove meat and discard liquid. Using 2 forks, shred meat and return it to cooker. Stir in 3 1/2 cups BBQ Sauce. Cover and cook on high for 30-45 minutes or until heated through. Serve meat mixture in split hamburger buns.
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening, and egg. Mix until well blended. Stir in Craisins and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely. Wrap and store overnight.
Preheat oven to 400°F. Combine cream cheese and mayonnaise in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper. Place in 2-quart baking dish. Combine stuffing and pecans in small bowl; sprinkle over dip. Bake for 20 to 25 minutes or until hot and lightly browned on top.
Combine beans, corn, and both onions in a mixing bowl. In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil. Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture. Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.