HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well. Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on. Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas. Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.
When selecting Haas Avocados, it is important to make sure that they are ripe if you want to use them right away. Ripe Characteristics: *Skindarkens as it ripens. *Fruityields to gentle pressure when ripe."http://www.avocado.org/avocado-facts/hass-avocados.php". Rinse off produce. Take avocados and take a sharp knife and slice to the pit lengthwise, then carefully slide knife around keeping the blade against the pit cutting the avocado in half. pull the pieces apart. Using the blade of the knife wack the pit embedding the knife into it and turn, this should free the pit. Using a spoon scrape the flesh of the fruit from the skin, need the stem of the avocado make sure to remove any unwanted bits. Place fruit into mixing bowl and repeat for the rest of the avocados. Using a masher, or spoon, mash the avocados until they are a homogeneous paste. Dice the produce to the desired thickness that you like. You can keep the seeds in if you like. Dice the garlic as fine as you wish. Add this mixture, except hot peppers to the bowl. Take the lime and put it into a microwave for about 15-30 seconds. This will bring more juices out of the lime. Then cut it in half and squeeze the juice into the bowl. Add the beer, if you desire. Thouroughly mix the ingredients. Slowly add hot pepper/sauce and seeds, testing for hotness. When it is ready, salt to taste, remember that the tortilla chips will also be somewhat salted. It is best to test the guacamole with a chip.
Heat oven to 350 degrees F. Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper. Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole. Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces. Sprinkle with sugar. Place back ribs over entire surface; cover. Bake for 1 hour. Uncover and continue to cook about 1 more hour.
In heavy saucepan, melt the butter over medium high heat. Add the mushrooms and cook until wilted and golden brown. Stir often. Add shallots and cook until softened (about 1 minute). Add Cognac and cook until it is almost completely evaporated. Sprinkle flour over mixture, stir to combine, and cook for 2 minutes. Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened. Add heavy cream, peas, salt, nutmeg, cayenne, and thyme. Cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon. Preheat oven to 400 degrees. Set aside until cooled. While mixture is cooking, cut the lobster into bite sized pieces. Add lobster, crab, chives, and tarragon to mixture. Place in small (single serving) baking dish and set aside. On a lightly floured surface, roll pastry to 1/8 inch thickness. Cut pastry, leaving enough room for 3/4 lip around baking dish. Pinch pastry around edges of baking dish, sealing it. Mix egg yolk and water. Brush egg mixture on top of the pastry. Cut one small slit in center of the pastry to allow steam to escape. Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.
Combine crumbs, sugar and melted butter and press into a 9 inch pie plate or a 9x9 pa. Bake at 350 for 8 minutes. Melt the marshmallows with the 1/2 cup of pineapple juice over low heat until melted. Refrigerate until slightly thick for about 45 minutes this will separate. Mix well then fold in pineapple and Dream whip. Pour into prepared crust and chill for 4 hours.
Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl. While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham. Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and saute the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes. Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined. Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly. Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and saute over a gentle heat for 5 minutes, turning once. The vine leaves may be served hot or at room temperature. Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.
Preheat oven to 400°F. Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle. Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice. Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Preheat the oven to 200C/390&deg;F. Add some olive oil to a frying pan to heat. Mix together all the tortilla ingredients then add half of the mixture to the frying pan, heat for 2 minutes on each side over a medium heat, then set aside and repeat with the other half of the mixture. Add the chopped tomatoes and crushed garlic clove to a saucepan, bring to the boil then reduce to a simmer and leave for 5 minutes. Spread the tomato mixture on top of the tortillas and add the rest of the toppings. Place in the oven for 10 minutes to cook and then serve!
Preheat oven to 425`. Combine Currants, Hot Water and Rum Extract in a small bowl; let stand for 1 hour. Cream Butter and Sugar together. Add Egg and beat till light and fluffy. Stir in Currant mixture and Flour. Drop flour in tiny mounds onto a greased cookie sheet. (Emphasis on TINY - these are supposed to be about the size of a penny after baking - Mounds should be about the size of a small grape). Bake at 425`for 5 Minutes (or until edges are golden). Cool on wire racks.
Cook the pasta and drain well. In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes. Allow to cool slightly or when adding the yogurt it will curdle. Add the yogurt and sweetcorn to the tomato mixture and mix well. Put the tuna in with the pasta and mix to distribute the tuna evenly. Then tip the tomato mixture on top and stir thoroughly. Tip the mixture into an ovenproof dish and top with grated cheese. Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling. Serve on it's own or accompanied by a green salad.
Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes and up to overnight, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat. Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain. Enjoy!
Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.). After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
Preheat oven to 425 degrees. In large bowl, whisk together flour, baking powder, salt and sugar. Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender) until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick). Cut into biscuits (I used about a 2 inch size). Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup). Brush tops of biscuits with melted butter. Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes). I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven. I had about 9-10 biscuits from this mix.
Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray. Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil. Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack. Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set. To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Add sugar and water to a medium pot over medium-high heat until sugar is dissolved. Remove from burner and set pot aside. Without peeling or coring, slice apples from top to bottom about 1/16 of an inch thick using a mandoline. After slicing, remove stems, seeds and fuzzy apple bottoms with a paring knife, or you can use an apple peeler, separating each ring. Add the spices to to the warm simple syrup, add sliced apples and soak for about 10 minutes. Stir 5 minutes into soaking. (you can add a few dashes of fruit fresh or 1 tablespoons lemon juice if you like). Line 2 baking sheets with parchment. Lay the apples on the parchment being careful not to overlap. Bake at 250°F for 75-90 minutes until lightly browned. Let apples cool completely. Note: apples will harden more once cooled.
In a large skillet, brown the meat. In a crockpot, combine onion, tomato sauce, diced tomatoes, tapioca, peppers, sugar and oregano. Cover and cook on low 8-10 hours or high 4-5 hours. Spoon into rolls. Top with cheese if desired.
Combine the Heinz 57 sauce and Italian dressing. Pour over the chicken breasts, scoring the chicken before grilling (You can also marinate overnight.) Enjoy!
Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes. Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture. Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear. Sprinkle with sugar and cool. Serve cold with sweet rusks or cookies.
Preheat oven to 400 degrees F. In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed (dough will look crumbly). On a lightly floured surface, pat dough into a square about 3/4-inch thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.
Cook fettucine according to package directions; drain, keep warm. While pasta is cooking, melt the butter in a large skillet over medium high heat. Add the green onions and garlic. Cook, stirring occasionally for 2 minutes. Add the whipping cream and boil rapidly until slightly thickened. Add the hot pasta to the cream mixture, toss lightly. Add 1/2 cup of the cheese and mix until the noodles are evenly coated. Add another 1/2 cup of the parmesan and salt and pepper to taste; toss again. Sprinkle with remaining cheese atop and sprinkle with nutmeg just prior to serving.
First, rinse your hair with the vinegar, don't wash it out, leave it in until it dries. The vinegar dissolves the 'glue' which sticks the eggs to your hair follicles. When the vinegar has dried, pour coconut oil into your hair, making sure you get complete coverage. Cover your hair with a shower cap or hair wrap & leave it in for the whole day, as it will take a few hours for the coconut oil to smother & kill the lice. Comb your hair to get as many of the eggs & lice out as possible and then shampoo as normal. You only have to do this once, it really works & no chemicals! Note from, K8recipe -- I noticed this and thought I should share some information that, after exhaustive research, helped me. My foster daughter, now my own through adoption, . . . ALWAYS came home infested. After much research, I discovered Tea Tree Oil. That was 6 years ago. . . . but she also is always immune to any outbreaks at school as well. The tea tree oil (TTO) kills the Louse Central Nervous System (CNS) so they cannot move around and reproduce. Of course, they also die because they cannot feed. Tea tree oil also acts as a repellent because Lice cannot stand it. Therefore, if your child has lice: Apply freely to the scalp and around ears and neck, wherever lice are prominant. Soak the hair in TTO and cover with a cap and sleep on it. Put a towel down on the pillowcase or around their area bcz the oil will stain. As a preventative, we add just a few drops to her shampoo to repel and discourage those nasty little blood suckers. I swear by this and I feel the need to share anytime I can. I struggled SO much, was overcome with frustration and at my wits and when I discovered this. TTO can be found in WALMART vitamin/mineral aisle or at any health food store. Please pass this on as I'm sure you know someone who could use this info. Kate.
Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes. Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly. Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times. This salad will keep for a week in the refrigerator.
In a blender combine orange sections, orange sherbet, yogurt & Orange juice. Cover & blend until nearly smooth, before serving.
Preheat oven to 350. In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups. Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet. Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute. Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.
Preheat oven to 350 degrees F. Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally. Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes). When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier. Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can. Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.
Heat the oil in a large non-stick wok or saucepan, fry the meat with the garlic and ginger until browned. Add the vegetables and pineapple chunks and cook for 2-3 minutes. Meanwhile, blend the remaining ingredients with the pineapple juice. Add to the pan and heat for 1 minute.
Preheat oven to 400 degrees F. In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter. Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together. Turn out onto a lightly floured board and knead for 2 minutes. Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like). Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet. Bake the scones at 400 degrees F for 14 minutes or until golden brown.
Dough: In a bowl, dissolve yeast in warm water. In a mixing bowl, combine flour, oil, salt and sugar. Add in yeast water and mix together, making a ball. Knead by hand 5-10 minutes, until when you press your thumb down the indention stays. *You could also use your hand/stand mixer if it has a kneading attachment for about 2-3 minutes or you could use your bread machine.*. Rub small amount of olive oil around dough, to keep it from sticking, and place in a large bowl, covering with plastic wrap. Place in a warm area to rise at least 30 minutes. Sauce: In a large skillet, melt 8 Tbs (1/2 cup or one stick) butter. Add garlic and saute' until garlic is fragrant, about 1-2 minutes, over medium heat. Add flour and stir until it make a thick paste. Add wine. Whisk in half and half and cook over medium heat until sauce has thickened. Add in parmesan cheese, and remaining 2 tbs butter and stir until melted. Season with salt and pepper. Add in spinach and stir until evenly distributed and heated through. Set to the side. Preheat oven to 400°F. Roll out dough to fit either your pizza stone or out on a baking sheet, curling edges, if you like, to make the crust. With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked. Remove from oven, place chicken pieces and tomatoes and cover with more sauce. (There will be extra sauce left). Return to oven for another 10 minutes or until dough is fully cooked. Enjoy!
Drain peaches, reserving the juice. Chop peaches. Add chopped peaches, nectar and strawberries to medium bowl and stir. Divide mixture evenly among 3 ice shaver tubs and cover with lids. Place tubs in freezer and freeze until firm (about 6 hours.). Cut cantaloupe into 8 wedges. Place a chilled bowl under the ice shaver to catch shavings. Remove frozen mixture from 1 tub and shave with ice shaver. Using ice cream scoop, place 1 scoop of shaved fruit mixture in each cantaloupe wedge. Serve immediately. Save the 2 remaining tubs of frozen fruit mixture to make this breakfast treat again or to enjoy for a snack or dessert.
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings. Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Add all ingredients to the crock pot. Cook 8 to 10 hours, until done. Serve over hot cooked rice.
Put all (but mint for garnish) in the blender and blend till smooth. Pour into two glasses and garnish with mint.
Pour Kahlua in glass, add butterscotch schnapps to taste. Fill glass with milk.