HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon til crisp. Set aside. Mix together cream cheese, sour cream and ranch dip mix. Spread lightly over tortillas. (I use about 2T per tortilla). Lay spinach leaves over it. Place ham slices on as if you were making a burrito. Top with tomato and 1-2 pieces of bacon. Roll together like a burrito with both ends closed. Cut diagonally. Serve immediately.
In a large bowl, mix the mayonnaise, mustard, lemon juice, and Old Bay. Fold in the crab until well mixed. Divide the crab mixture among the cucumber rounds. Gently press the oyster crackers on top. Tip: The crab mixture can be refrigerated in an airtight container for up to 1 day.
Combine all sauce ingredients in a saucepan. Bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving. Season the salmon filets with salt and pepper. Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving.
In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat. Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes. Add in stewed tomatoes, tomato sauce and seasoned salt; bring to a boil over medium heat stirring. Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally. Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice. In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use. While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks. Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.
Brown the ground beef, bacon and onion; drain. Add remaining ingredients. Either simmer on stovetop 40 to 60 minutes, or put in a crock pot and let it simmer all day!
Heat Oven to 400. In a Large Bowl, put in all ingredients in the order they are listed except for bottom two. Mix all ingredients together until well mixed. In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon). Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat. Place balls on an ungreased cookie sheet 2 inches apart. Bake for 8-10 minutes or until set. After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes. ENJOY!
Pour evaporated milk into a loaf pan, cover with foil & freeze until just firm. Process evaporated milk, bananas, yoghurt, milk maple syrup & essence until thick & creamy. Pour mixture into a 15cm x 25cm loaf pan, cover & freeze until just firm. Repeat processing, stir in chocolate or carob, cover & freeze until firm.
In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside. In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form. In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside. Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries. Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.
Preheat oven to 400F and lightly grease muffin tin. Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese. Spoon into prepared muffin tins and bake for 18 to 20 minutes. When done let them sit for 5 minutes before taking them out of the pan.
Cover the beans in water in a kettle and bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour. Meanwhile, saute the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper. When the beans are done, put them, with their liquid, in the casserole or kettle over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil. Lower the heat, cover tightly and cook as slowly as possible for 1 hour. Add the ham hocks and blood sausage and continue cooking slowly for about 1 hour longer or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. Add more water while cooking, if needed. Serves 8 to 10. MENU: Spanish Bean Sausage Stew, Warm Corn Bread, Sliced Fresh or Canned Pineapple. Soups & Stews One Dish Meals.
Place water in a medium sized saucepan and bring to the boil. Add crumbled stock cube, or powder, and the buckwheat kernels. Simmer for 20 minutes or until buckwheat is tender. Drain, discard stock. Place the buckwheat in a large bowl. Add the parsley, tomatoes, lemon juice, olive oil and garlic. Toss to combine and serve.
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch thich; discard the tough green leaves. Wash several times in plenty of water and drain. In a heavy pan heat the olive oil. Stir in the leeks and carrots. Cover and cook 30 minutes over low heat, shaking the pan occasionally. Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover and simmer 30 minutes or until leeks are tender. Check the liquid level and add hot water in very small quantities if necessary. When cooked it should be very moist but not watery. Serve cold sprinkled with lemon juice to taste. Like all cold olive oil dishes it is very good with crusty bread.
Place all the contents on the spread out cheesecloth. Bring corners together and tie with a string. To brew place tea bag in a mug and add 6 oz boiling water. Steep 4-5 minutes.
Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass. Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below. To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container. VARIATIONS on the flavor of these butter cookies are limitless. Here are a few suggestions:. Butterscotch cookies: Substitute brown sugar for half or more of the white sugar, or simply add 1 tablespoon of molasses along with the egg. Citrus cookies: Omit the vanilla, and add 1 tablespoon of lemon or orange juice and 2 teaspoons grated lemon or orange rind along with the egg. A couple of tablespoons of poppy seeds can also be added. Chocolate chip cookies: Stir in about 1 cup of chocolate chips. (The butterscotch variation is good with chocolate chips.). Other chunky cookies: To the finished batter, add about 1 cup of M& M's (or similar candy), roughly chopped walnuts, pecans or cashews, slivered almonds, raisins, coconut, dried cherries or cranberries. Or combine any chunky ingredients you like. Ginger cookies: Add 1 tablespoon ground dried ginger to the dry ingredients. For even better flavor, add 1/4 cup minced crystallized ginger to the batter by hand (this works well in addition to or in place of the ground ginger). Spice cookies: Add 1 teaspoon ground cinnamon, 1/4 teaspoon each ground allspice and ground ginger and 1 pinch ground cloves and mace or nutmeg to the dry ingredients. Or you can make rolled cookies by freezing the dough for 15 minutes or refrigerating it for at least 1 hour. Working half the dough at a time, roll it out on a lightly floured surface; the dough will absorb some flour at first but will soon become less sticky. Do not add more flour than necessary. Roll about 1/4 inch thick, and cut with cookie cutters; decorate as you like. Bake as above, reducing the cooking time to 8 to 10 minutes.
Pre-heat oven to 400 degrees F. In a large heavy skillet cook onions in butter stirring occasionally, until softened. Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook stirring occasionally, until liquid is evaporated. In a bowl, stir together mushroom mixture, parsley and bread crumbs. Season with salt and pepper, to taste and cool uncovered. On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet. Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges. Brush edges with egg wash. Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top. Brush with remaining egg wash. Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes. Cut with serrated knife into 3/4" slices.
Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries. Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold). Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some. Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes. Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie). Transfer to wire rack to cool.
Slice all the onions and the shallots thinly. Melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic. Mix well to blend the onions. Saute over moderate flame until mixture browns nicely and is nice, golden, and soft. This make take awhile depending on how high the heat is or how hot your burner gets. Make sure to stir frequently to avoid burning. Add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes. Add the flour and mix in well, saute for another 3-5 minutes, stirring constantly. Remove the bacon. Add the Rotel tomatoes, chicken broth, beef consumme, water, white wine, and the Worsteschire sauce. Bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend. I've let mine simmer all day. Before serving, set oven to broil. Thickly slice the bread and place in oven safe soup crocks. Ladle the soup over the bread and top with a thick slice of Gruyere cheese. Place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown. Garnish with fresh parsley and serve piping hot.
Roll out one half of pie crust. Using 2 1/2-inch cookie cutter, cut out 12 rounds. Press rounds down into a miniature muffin cup, pressing excess against the sides. Repeat for the other pan with the other crust. Drain spinach and squeeze dry if necessary. Cook bacon and drain. Add onions to bacon drippings and cook until softened. Beat eggs in a bowl with crumbled bacon and cooked onion. Add half and half, cheese, salt and nutmeg. Mix in drained chopped spinach, coating spinach well. Fill quiche pastry with spinach mixture. Bake at 375F for 20-25 minutes or until set. Cool in pan for 5 minutes then loosen with a knife blade. Serve warm.
Wash and pat dry chicken. season with salt, pepper, garlic powder, and paprika. place in crock. mix together beer, tomato paste, and juice from olive jar. pour over chicken. dump the olives on top of everything. Cover and cook on low 8 hours.
Rinse beans and sort, discarding any blemished ones and any grit. In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water. Bring to a boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid. Return soaked beans to the pot along with 3 times their volume of fresh water. Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain, reserving 2 cups of the cooking liquid. Meanwhile, dice the bacon and set aside. In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper. Bake, covered, in a 300 degree F. oven for 2-1/2 hours. Uncover and bake for 1 to 1-1/2 hours longer or until the sauce is thickened and coats the beans well.
In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat, cover and simmer 25-30 minutes, until heated through. Garnish with sour cream.
Sprinkle shrimp with creole seasoning, salt, pepper and cayenne. Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes. Add the garlic and green onions and cook until fragrant. Stir in the whipping cream and cook until dish is warmed, stirring frequently. Mix in parsley and lemon juice just before serving. Serve over pasta or hot cooked rice, if desired.
Beat sugar and eggs. Add oil. Combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture. Pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees. Combine topping ingredients and pour over warm bread.
Preheat the oven to 500°F. Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.
Cook potatoes in boiling salted water. Preheat oven to 375* Thinly slice onions. Heat dripping in a fry pan and fry onions until transparent. Add beef and fry until browned. Sprinkle in the flour and cook, stirring for 1 minute. Slowly add stock and bring to a boil stirring constantly. Add tomatoes with juice, s& p and frozen veg. Simmer for 5 min. Spoon cooked mixture into a casserole dish and spread on the mashed spuds. Bake for 30 min.
Mix the flour and the baking powder together, then add the club soda. Cut the fillets in half then season them with salt and pepper. Dredge the fish and then dip them in the batter. Fry the fish in oil at 350 degrees. Usually only takes about 4-5 minutes and I flip halfway through.
Divide fish into 4 equal portions. Combine salt, pepper, and curry powder. Sprinkle over fish. Fill bowl with warm water. Dipping rice paper rounds until just soft. Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives. Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over. Heat oil in frying pan. Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown. Repeat for all and serve.
Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares. Soak with marinade for at least half an hour. Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares. Next cut 4 slices of pineapple into the same size squares. Set aside. Heat 6 cups oil. While oil is heating, coat each piece of pork in cornstarch. When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy. Remove pork and drain off oil from frying pan. Put back into frying pan 2 T. of oil; fry the green pepper and pineapple, stirring constantly. Add the seasoning sauce continuing to stir fry, until thickened. Turn off the heat. Add the pork, mix well and serve immediately. Serve over rice!
In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions,. and cheese. Combine soup, milk and seasonings, pour over all (do not stir). Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.
Cook tortellini in a large saucepan of boiling water according to packet directions. Drain. Return to saucepan. Place prosciutto on a lined baking tray and bake at 180°C for 5-8 minutes, until crisp. Remove and break into pieces. Heat the oil in a large non-stick frying pan over medium heat. Add onion and garlic and saute for 3 minutes or until softened. Gradually whisk the stock into the Philly* until smooth. Add to the frying pan along with the zucchini and simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir through blue cheese and half the prosciutto. Pour cheese sauce over tortellini and toss to coat. Divide mixture amongst serving plates and top with remaining prosciutto and Parmesan.
Drop the egg yolks, chopped garlic and chicken breasts into a zipper-type plastic bag. Press out as much air as possible and seal. Massage the bag to make sure the chicken pieces are all well coated with egg and the garlic is well distributed. Refrigerate for at least 4 hours, up to overnight. Preheat the oven to 400 degrees. Place melted butter in a 9x13-inch glass baking dish, tipping dish until bottom of pan is coated. In small mixing bowl, combine the breadcrumbs, cheese, parsley, salt and pepper. Dredge chicken pieces in this mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top. Bake for about 40 minutes or until no pink remains in the chicken and the juices run clear.
Preheat oven to 375°F. Butter 13x9x5/8-inch jelly roll pan. Line pan with waxed paper; butter paper. Mix first 8 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until tester inserted into center of cake comes out clean, about 15 minutes. Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar. Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style. Cool cake. Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling evenly over cake. Using towel as, roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.). Cut cake crosswise into 1-inch-thick slices and serve.
Mix all ingredients but the olive oil together. Form meatballs. Brown in hot pan with olive oil (can be put in fridge at this point if making ahead). Finish cooking in 350 oven for about 20 minutes or till done, or in sauce on stove.
Preheat oven to 275f. Mix together mustard,oregano,pepper flakes and salt. Rub over meat;set aside. In a small roasting pan,heat oil over medium heat. Add onion and garlic;cook 8 minutes. Add tomato juice,vinegar,sugar and worcestershire. Increase heat to high;cook 10 minutes. Add pork and cover. Place in oven and cook for 3 hours. Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more. Remove meat. Over high heat boil sauce,removing fat until thickened. Shred meat and add to sauce. Serve on buns.
Place the strawberries and grapes into a serving dish. Add the dressing and mix to combine. Serve immediately.
Soften gelatin in 1/2 Cup of the water and set aside. Combine remaining water and the next 5 ingredients in saucepan, bring to a boil and simmer for 5 minutes. Remove the spices and add the gelatin, stir until dissolved. Stir in rum and amaretto. Pour into individual serving glasses. Chill until firm. Serve with a puff of whipped cream.
Mix all ingredients except pork and store in an airtight container. Rub chops with rub. Prepare medium-hot fire and grill chops over indirect heat for 5-6 minutes on each side.
Preheat oven to 325 degrees F or 165 degrees Celsius. In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt. In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce. Add flour mixture to brown sugar mixture and stir until mixed. Using a tablespoon measure, scoop up dough and form nice mounds. Place the mounds about 2 1/2 inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar. When i put my cookies on the baking sheet i pressed them down with my fingers). Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.
Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes. PREPARATION OF THE SAUCE:. Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.