HumbleIntelligence/food-ner-1-Million huggingface dataset:
On a platter, arrange sort of a single layer of tortilla chips. With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip). Sprinkle with some of the cheese. Then put another layer of chips, chili, and cheese until all are used. Put in the microwave for a couple of minutes to melt the cheese and make everything hot. Put the platter on the table and let everyone dig inches.
Preheat oven to 350 degrees. Add eggs to cheese and mix in sugar, vanilla, cinnamon and lemon juice. Set aside. Mix crust ingredients till they come together. Divide dough so 2/3 is in one ball and 1/3 is in another ball. On a lightly floured board, roll out the larger ball until it is about 12" long and 16" wide. Very carefully place the dough in a 9" x 13" glass baking dish. If it crumbles or cracks, that's okay. Just press it together with your fingers. Trim any dough hanging over the edges and hold in reserve. Pour filling into the crust and dot with the 4 pats of butter. Roll out the remaining dough and cut into long strips. Criss-cross the dough in a wide lattice formation over the top of the filling. Bake at 350 degrees for about 1 hour or until golden brown and a knife inserted in the cheese comes out clean. Serve at room temperature.
In lg skillet, combine broccoli and water. Sprinkle with thyme. Top with orange slices. Cover and cook on medium for 8 minutes, or until broccoli is crisp-tender. In small pan, mix butter, honey and ginger. Cook on low, stirring, until smooth. Remove orange slices, drain broccoli. Put broccoli on top of orange slices to serve. Drizzle with butter mixture.
Simmer pomegranate juice and sugar over low heat. While simmering juice, dissolve the gelatin into the ginger ale. In a gelatin mold or medium sized bowl combine pomegranate juice with ginger ale. Stir until fully combined. Refrigerate for one hour. Add pomegranate seeds to partially set gelatin, then refrigerate for at least another hour, until gelatin is fully set.
Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients. Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour. Spoon batter into prepared pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, remove and finish cooling on wire rack.
Mix together the dried fruit, sugar and hot tea. Cover and leave overnight. Add the egg beat well, then stir in the flour. Grease a 1-lb loaf tin; line the base with greaseproof paper. Place the mixture into the tin and bake for about 1 1/2 hours at 160c (fan). Always use hot tea so the sugar dissolves and the dried fruit swells more easily. Prep time doesn't include soak time.
Preheat oven to 425°. Melt butter into skillet, over low heat. Mix eggs, flour and milk until just blended. Pour batter into skillet with melted butter. Put skillet into oven and bake until puffy-25 minutes.
Combine all ingredients for sauce in large saucepan. Remove membrane from the back of the ribs. Cut ribs into 2 rib segments. Place ribs into sauce and bring to a gentle boil. Boil ribs for about 45-60 minutes, on a low heat. Remove ribs from sauce and place in ziplock bag or container to be placed in fridge once meat has cooled. Boil remaining sauce until it has reduced to at least half your original amount and is very thick and shiny. Remove sauce from heat, cool and remove fat. At this point, both ribs and sauce can be either refridgerated or frozen for use at later date. On serving day, either grill or broil ribs, basting often with sauce until sauce is sticky and thick on ribs.
Spray your soup pot with nonstick cooking spray and place over high heat. When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally. Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil. Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently. Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating. Note: If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.
Mix soy sauce and lime juice; set aside. In skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, 1 minute. Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes. Add rice; cook, stirring, 2 minutes. Add soy sauce mixture; cook stirring, 2 minutes. Add peas; cook 2 minutes. Sprinkle with cilantro and, if desired, garnish with scallion.
Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft. Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided saute pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve. (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).
Cook turkey and onion in a medium fry pan over medium high heat, scramble fry until no longer pink. Drain off fat and transfer cooked meat and onion to crock pot. Add all remaining ingredients and mix well. Cook on high 6 to 8 hours.
Heat oven to 350. Spray shallow 1-1/2 quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well. In medium bowl, combine all remaining ingredients, blend well. Pour over potato mixture; mix well. Bake 45 to 50 minutes or until potatoes are tender and top is golden brown.
Combine garlic with ginger, chile flakes, scallion, soy sauce and vinegar. Add the pak choi and mix well with your hands. Add salt and sugar, mixing again until well combined. let stand for 1-2 hours at room temperature as it will make its own juice, then refrigerate until ready to serve.
Mix dry ingredients in large bowl. Combine liquids and add to dry. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 10-12 minutes. Remove from pan while still warm. Cool on rack. Variations: Mexican Chocolate Cookies: add 1 tsp cinnamon and almonds. Cinnamon Sugar Cookies: omit cocoa add 1 tsp cinnamon. Cappuccino Cookies; add 1 tsp cinnamon, and 2 Tbsp instant coffee.
Line a 13 x 9 pan with foil and lightly coat with cooking spray. In a bowl mix powdered sugar, peanut butter, and melted butter. Stir in 2 cups of crushed pretzels. Press mixture into bottom of pan and press firmly. In a heavy medium saucepan combine butterscotch chips and whipping cream. Stir over medium heat until chips have melted. Carefully spoon and spread mixture over crumb mixture. Sprinkle with remaining pretzels and peanuts. Press gently. Cover and chill for 2 hours, cut into bars and serve.
Roux: Melt butter over medium heat until it bubbles. Remove from heat and slowly whisk in the flour. The roux should be dry and not runny. Don't let the butter get brown or you will have a discolored sauce. Set aside. Sauce: Combine the milk, butter, cayenne and nutmeg in a saucepan, stirring occasionally over medium heat until it just starts to boil. Whisk in the roux mixture slowly. The milk should be about twice as thick from where you started. Remove from heat and slowly whisk in the grated cheese, stirring constantly. Serve warm over broccoli. Refrigerate leftovers, the sauce will thicken in the fridge. To re-use it just microwave it a little to soften it.
Wash potatoes well and trim away any discolored spots or eyes. (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry. Combine ricotta and parsley and season generously with salt, pepper and nutmeg. Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg. Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third of the Gruyere. Repeat, using all of the ingredients and ending with a potato layer. Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them. Bake on the center rack of a preheated 350°F oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.
Melt 4 tablespoons of the butter in a pot. Add the leeks, cover and cook over medium heat for 5 minutes. Add the 5 cups of apples and cook, uncovered, for 5 minutes more. Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes. Puree in blender or food processor or (the easy way) with an immersion blender. Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt). Refrigerate for at least three hours. Just prior to serving, saute the apple die in the remaining butter until it begins to soften. Garnish the soup with the aple dice.
Melt together the cheese and margarine. Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture. Heat in crockpot and serve with tortilla chips.
Mix dry ingredients throughly. Add liquids and mix well with a fork. Bake at 180 Celcius for 1 1/4 hours. or until cooked when tested with a knife. The cake can be iced or left plain. It makes a nice dessert with cream or custard.
Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture. Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely. Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature. Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside. To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.
Place the rooibos teabags in a pitcher and pour in the boiling water. Allow to infuse for 2-3 minutes. Remove the teabags, stir in the honey and leave to cool. Add the mango juice and sweeten the mixture further if necessary. Pour the cool tea over ice and serve.
Cook curry paste and lime leaves in a bit of vegetable oil until fragrant. Cook onions and mushrooms in vegetable oil in a wok until tender. Add rice, fish sauce, and curry paste mixture. Separately scramble eggs with dash of fish sauce and some water then add to rice mixture. Garnish with scallions and fresh cilantro as desired.
Drain canned fruits, reserving 1 cup combined syrup. Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves. In a large bowl, mix all ingredients including syrup together. Using about 2 cups at a time, place mixture in blender. Cover and puree until smooth but slightly chunky. Pour into another large bowl. Repeat until all fruit is processed. When all is blended, stir together in the large bowl. Line 30 muffin cups with paper liners. Ladle fruit into paper cups. Freeze until solid. When frozen, turn over muffin tins and punch out cups with your thumbs. Place cups in freezer bags and store in freezer. Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.
Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips and mix well. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Pour into two greased and floured 9-inch round baking pans. Bake for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat the melted peanut butter chips, cream cheese, vanilla and salt until light and fluffy. Add confectioner's sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.
Preheat oven to moderate (180c). Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit. Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy. Drain bacon, cool slightly then break into pieces. Dressing: Combine the ingredients, whisk together well. Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.
Cake: Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk. Add the yoghurt and beat well until it is well mixed. Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well. Add this mixture to the yoghurt mixture and mix well. Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside. Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes. In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes. When the cake is ready, cut it into portions in the oven dish and pour the syrup over it. Remember, the cake should be hot when you do this and the syrup warm. Serve chilled.
for each rub: combine all ingredients in a spice or coffee grinder until well ground. rub on any type of steak 2 hours prior to grilling. store extra rub in a container in a dry spot.
In a large saucepan, cook onion in butter until tender. Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper. Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish. Combine topping ingredients. Spoon over tortillas. Bake, uncovered at 350°F for 35 minutes.
Rub the salmon steaks with lemon juice and brush them with melted butter. Season with salt and pepper to taste. Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes. Do not turn. Arrange the cooked salmon steaks on a hot platter. Mix the pan juices with the chopped parsley and capers, and pour over the steaks. If additional liquid is needed, add a little dry vermouth or white wine. Good with new potatoes, dressed with butter and parsley, and a cucumber salad. Makes 4 servings.
In a 1 1/2 quart casserole dish layer the apple slices and the turnip slices. Dust with the coriander. Pour in the liquid. Cover and bake in a 350F degrees oven for 30 minutes. Uncover and sprinkle with nuts. Bake for another 10 minutes.
Preheat oven to 400 degrees. Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain. In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers. In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well. Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients. The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter. Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.
In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks. Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente. Drain pasta and add the prepared vegetables, red pepper flake, and black pepper. Stir gently to combine all ingredients and serve.
Rinse the scallops and drain to a towel. In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter. Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly. Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown. Remove the scallops from the oil and drain on paper towels. These go great with batter fried okra, a big baked potato and Cocktail Sauce on the side.
Wash & dry grapes. In a large bowl mix together sour cream, cream cheese, vanilla & white sugar. Fold in grapes until evenly coated. Sprinkle with brown sugar & chopped nuts . Refrigerate for 15 minute - 3 hours (3 hours is better) Mix if desired & enjoy.
Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving. To add more flavor without more heat, increase the fajita seasoning by 1/2 tablespoons.
Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes. Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm. Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.
In skillet (over medium to medium-high heat), sautee in butter and oil the kielbasa, garlic, carrots, celery, and broccoli for 5 min. Meanwhile, cook bowtie pasta. Add peppers and onions to skillet. Cook for another 5 min. Add snow peas last since they cook the fastest. Cook for approximately 3 more min. Drain pasta and place on plate. Spoon kielbasa-vegetable mixture over pasta. Pass the parmesan.
Combine the garlic, lemon, salt and pepper in a bowl and set aside. Place the potatoes in a saucepan of cold salted water and bring to boil and cook for 12-15 minutes or until the potatoes are tender. Drain potatoes and return them to the pan. Add the butter mixture, chervil and toss well to combine. Serve warm.
In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling. Just before serving, cut each roll in half and serve with the dipping sauce.
Mix together salt, cayenne, coriander, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin, and paprika in a food processor. Add lime juice and yogurt when ready to make a paste; store in refrigerator. You can use it as a rub or marinade.
In a medium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese. Using a wooden spoon stir lightly, so as not to mash mixture. Set fish mixture aside. Fill a deep pot no more than halfway full with olive oil. Heat over medium flame until the temperature reaches 350°F. The oil should remain at or around this temaperature throughout the frying process. Using a spoon, make fritters into semi-balls. When the oil reaches temperature, gently drop the fish balls into the hot oil. BE CAREFUL NOT TO SPLATTER THE OIL. Fry each fritter to a golden brown, about 2 minutes. Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used. These fritters are best served hot with a squeeze of fresh lemon juice. Garnish with parsley and lemon halves.
Preheat oven to 350°. Place 18 baking cups in muffin pans. In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips. Spoon batter into the cups; bake 20 minutes. Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack. Make the frosting: blend all the frosting ingredients together in a food processor. Spread the frosting on the cooled cupcakes.