HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready. Black Bean Filling: Heat 1 tablespoon of olive oil in large skillet, and add 1 clove of chopped garlic. Grate 1 onion into pan with a hand grater. Add half of the jalapeno. Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt. Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste. Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan. When garlic begins to sizzle, grate 1 onion with a hand grater directly into pan. Add remaining jalapeno. Heat through for 1 to 2 minutes, and add ground tomatillos. Simmer for 5 minutes. Add vegetable stock, 1 teaspoon cumin and salt to taste. Scoop avocado flesh out of skins and into pot. Mash with back of a fork. Return sauce to a gentle boil. Reduce heat to low until enchiladas are assembled. Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses sprinkled with oregano under broiler, and serve immediately.
In a large bowl, sift together flour, sugar, salt& baking powder. Set aside. Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer. Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes. Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans. Preheat oven to 375 and bake for 25 minutes or until golden brown in color. Test the center of the cake with a toothpick; if it comes out clean the cake is done! Allow cakes to cool before removing them from the pans. Thoroughly cool before decorating. Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp. and increase baking powder by 1 tsp. P. S. You may use this recipe for cupcakes by reducing the milk to 3/4 cup. Fill with your favorite jam or fruit and cover with your favorite icing.
Halve the avocados, remove the pips and scoop the flesh into the foodprocessor bowl. Add the garlic. Process the avocado till smooth. Add lemon juice, salt, Tabasco and mayonnaise. Process, taste and adjust seasoning. Transfer the avocado dip into a container,with a close fitting lid. Lay a sheet of cling film over the dip and pat down to exclude all air bubbles. Close the lid over the cling film and refrigerate. Unopened, this dip will keep fresh this way for 3 days. It might stay for longer but mine never lasts that long in the fridge.
Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving. Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour. Place ribs on hot grill and cook for 3-5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary. Place ribs on a platter, brush with reserved marinade, and wrap tightly in aluminum foil. Allow to rest for 10-15 minutes. Slice between ribs and serve hot with the remaining reserved marinade for dipping.
Combine the first 5 ingredients and then fold in the shredded cheese. In a small bowl, combine the eggs, sour cream, oil and milk. Add the wet ingredients to the dry and stir just until moistened. On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness. Cut dough with a 3" round cutter, or simply cut into 3" squares. Bake in a preheated 400 degree oven for 15 minutes.
Preheat oven to 350 degrees F. In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, cajun spice and 1/2 tsp salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste. Pound each breast to equal thickness with flat side of cook's knife or other flat surface. Pat the chicken breasts dry and season with salt. Lightly coat each breast in flour and shake off any excess. Dip each breast into buttermilk to coat and remove, shaking so excess buttermilk drips back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of wax paper. Heat a large cast iron skillet (12 inches in diameter) over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth side down in the pan and cook, until golden brown. Turn over and cook until opposite side is equally browned. Repeat with remaining chicken. Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6-8 minutes. Season with salt to taste.
1.	Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish. 2.	Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often. 3.	Keep skillet at medium-low. Stir in flour. Slowly pour in milk, 1/2 cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture. 4.	Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining 1/4 cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.
Bring water to a rolling boil and add a dash of salt and the pasta. While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together. Sprinkle peppers and tomato with garlic powder, salt, and pepper. Remove pasta from heat, drain water, and empty into a different container. Set aside. Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated. Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta. Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well. Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes. Pour the pasta and peppers back into the pot with the tomatoes and stir. Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated. Add oregano, basil, and pepper. Mix. Refrigerate until cold or eat it now! :). It will keep for several days if refrigerated in a tupperware container.
Place all beans, onion, celery and pimento in a large plastic container with a lid. Pour all liquids and sugar in a 2 quart jar with a lid. Shake until sugar is dissolved. Pour liquid over beans. Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally. Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes. Add the tomatoes and half of the chickpeas and cook for another 10 minutes. Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself. Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste. Meanwhile, cook the pasta. The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately. Pass the feta and chopped tomatoes (if desired) at the table.
Preheat oven to 350°F. Dip the raw shrimp into the egg and then into the cheddar-bacon cheese mixture. Place on a non-stick baking mat, or parchment paper covered cookie sheet. Once all the shrimp are ready to be 'oven-fried', put them in the oven for about 10 minutes, or until cooked through. Cooking time may vary depending on size and thickness of the shrimp. (I used small shrimp.). In a small bowl mix together the mayo and the mustard. Assemble sandwiches with the oven-fried shrimp, lettuce, tomato slices and mustard-mayo spread. Serve Cheddar Bacon Shrimp Po Boys with preferred sides.
Preheat oven to 450 degrees. Lightly spray or grease an 8 x 8-inch pan. Beat eggs in a bowl; add oil and beat Add polenta, flour, baking powder and salt; mix. Add grated zucchini, water, yogurt, cottage cheese and sour cream. Add salt to taste now or later at the table. It should be a somewhat thick batter, but if too thick, add more water. Pour into pan so that it's about 2 or 3 inches deep. An 8x8-inch pan worked for me. Lower oven temp to 350 and bake for 35-40 minutes. Remove from oven when it is cooked (toothpick should come out relatively clean when inserted 3/4 of way to middle of pan). While warm, use a knife to slice into diamond shapes while still in the pan. Mix together all the topping ingredients, and pour evenly over the baked base so it will soak through. Return to oven for another 10 minutes. Topping should be somewhat set. Remove from oven, and leave to sit for about 10 minutes. Residual heat further cooks the topping.
In a large skillet, brown ground beef over medium-high heat until no longer pink, pour off fat. Stir in salsa and Velveeta and stir until melted. To serve, spoon about 1/2 cup beef mixture in center of tortilla and top with choice of toppings. Fold bottom edge up over filling and fold sides to center.
For the Sauce: Melt butter in bottom of large sauce pan, add diced onion and bell pepper, cook on medium heat until onions are translucent. If using fresh garlic cloves, add the two minced garlic cloves after onions are cooked. Stir the flour into butter/onion mixture stir for two minutes. Add in the tomato sauce, mix thoroughly with whisk (mixture will thicken quickly). After adding tomato sauce, slowly add in the water and continue to stir until the sauce is smooth. Begin to add the dry spices; 4 heaping tablespoons chili powder, 1/4 teaspoons cayenne pepper, 1/2 teaspoons black pepper and the garlic powder if you did not add in garlic cloves. Stir and let simmer several minutes, taste sauce for any addition of salt if necessary. Start with 1 teaspoons additions until adjusted. If using sauce right away - allow to simmer for 15 additional minutes. Enchilada Sauce recipe makes approximately 4 cups of sauce. To put enchiladas together: Heat vegetable oil in small skillet on medium/low to medium heat. Cook tortillas in oil for approximately 5-7 seconds, until tortillas are softened. Remove tortillas from hot oil with tongs onto paper towels to drain. Once tortillas are cool enough to handle, fill with heaping tablespoons of cooked, drained, ground meat and sprinkle with shredded cheese. Roll up tortilla, place seem side down into 9 x 13 casserole dish; continue rolling tortillas until pan is full. Pour enchilada sauce over filled tortillas, sprinkle with remaining cheese, and bake in 350° oven for 25 minutes or until bubbly around edges.
Preheat oven to 350 degrees. Mix all ingredients. Drop by balls in powdered sugar. Bake on greased cookie sheet at 350 degrees for 10 minutes.
For best results, soak the rice for a few hours in hot water and some salt before cooking. Peel the potatoes and slice them in a round shape. You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids). In a medium size pot, half-way filled with water, bring the water to a boil. Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened. When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer. Run tap water on top of it to wash out some of the salt. Pour the oil in the pot, add 4 oz of water. Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes. With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a couple of minutes on high heat. When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes. Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat. Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.
Preheat oven to 450°F. Toss first 5 ingredients in EVOO and spread on cookie sheet. Put filets on top, season with salt and pepper. Spray fish with Pam. Cover fish w/crumbs, pressing into fish. Bake 20 minutes.
In large bowl, combine cabbage, green onions, cilantro, and jalapenos. Remove noodles from soup mix and break into small bite sized pieces. Add to cabbage mixture. In a small bowl, whisk oils with vinegar, sugar and contents of seasoning packet from soup mix. Pour over salad and toss thoroughly. Add sesame seeds and salt and pepper to taste. Toss to mix.
The night before you plan to barbeque, combine rub ingredients. Apply about half this to ribs, rubbing evenly over entire rib. Place in bag and refrigerate overnight. Combine glaze ingredients in medium sauce pan. Bring to simmer. Reduce to low and cook for 30 minutes. Prepare smoker. Remove ribs from refrigerator and rub on remaining rub mixture. Let ribs set at room temperature for 30 minutes. Cook meat on smoker for approximately 4-5 hours.** During the last hour of cooking baste the ribs with glaze. Return sauce to stove and heat an additional 15 minutes to thicken it. Remove ribs from smoker and let them set at room temperature for 10 minutes. Remove any unwanted fat. Serve with sauce on side. **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.
Put diced potatoes in a large saucepan and cover with water. Bring to a boil and cover and simmer 12 minutes or until tender. Drain; return cooked potatoes to pot. While potatoes are cooking: In a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. Sautee the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is OK). Add the cooked chopped leeks to the pot of drained, cooked potatoes. Add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley. Mash everything together w/ potato masher to desired consistency. (I like this a little on the chunkier side).
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish. Leave to marinate in the refrigerator overnight or up to 2 days. Take the dish out of the refrigerator and preheat the oven to 400 degrees F. Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossy brown.
Preheat oven to 400F. Spray large baking sheet with nonstick coating and set aside. In a small bowl stir oil, water, garlic and seasoning. Set wonton wrappers on baking sheet in a single layer. With fingers, spread oil mix over the triangles. (If mixture begins to separate, stir again). Sprinkle with cheese. Bake 3-4 mins til they crisp. Cool on a wire rack, or serve warm. Triangles will keep for up to one week in an airtight container.
Stir the soup, sour cream, salsa and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top. Top with tomato and onion.
Cream together the sugar and butter in a small pan over low heat. Add the slightly beaten egg and blend. Add the juice from 1 lemon and the zest from the lemon. Add the boiling water slowly and stir over the low heat till mixture thickens.
In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes. Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done. For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside. Now line the base of a spring form pan (26 cm in diameter) with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes. Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again. Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side. Fill in the veggies and pour the sauce over them. Bake another 25-30 minutes on the lower rack of your oven.
Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight. When ready to cook , add additional 1 quart water w/ the salt pork and ham bone. Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.
Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened). Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands). Add the coconut, and mix until well blended. (I use my hands). Place the mixture in the freezer to chill for at least 20 minutes. Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough). Place each egg on a cookie sheet, covered with aluminum foil. When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out. Place in the freezer again for at least 25 minutes. Melt the chocolate in a a double boiler. Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch. To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil. When done making eggs, put in the freezer for a few minutes to harden. Place each egg in pastel paper cupcake cups. Store in the refrigerator, covered with aluminum foil.
Spread the croissants in a large baking pan. Dry, uncovered, at room temperature for 12 hours or heat in the oven at 250 degrees for 1 hour. Butter a shallow V/2-quart baking dish. Arrange half the croissants in a single layer in the baking dish. Sprinkle half the chocolate evenly over the croissants. Top with the remaining croissants. Whisk the eggs, sugar, milk, 1/2 cup of the cream, vanilla and 1/4 teaspoon salt in a bowl; pour over the croissants. Cut the butter into pieces; dot over the croissant mixture. Chill, covered, for 1 to 24 hours. Preheat the oven to 350 degrees. Bake the pudding on the middle rack for 40 minutes or until slightly puffed and golden. Melt the remaining chocolate in the top of a double boiler over barely simmering water. Whisk in the remaining 1/4 cup cream and a pinch of salt. Cook until well mixed, whisking constantly. Keep warm, covered. Serve the pudding warm or at room temperature with the sauce. Yield.- 8 servings.
Preheat oven to 290F. Whip egg whites, when they start to rise add sugar and salt. In a separate bowl combine crackers (crushed), nuts and baking powder. Fold the egg white mixture into the dry ingredients with a spatula. Put in a 9 inch springform pan. Bake for 40 minutes, turn oven off and take out when oven is cold. (You may do this over night). Whipped topping:. Blend cream cheese to soften. In another container whip whipping cream. Fold together with a spatula. Beat eggs (on stove in a double boiler to heat eggs) when they start to get stiff add sugar. Keep on stove until sugar is dissolved. Add vanilla. Keep beating until they are extremely stiff. Combine with cheese mixture with a spatula let set in fridge for a minimum of 4 hours. When serving:. Meringue on bottom then whipped cream then top with strawberries.
Preheat oven to 350°F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted butter, then in sugar-cinnamon mixture.
Heat toaster oven to broil. In small bowl, combine sour cream and taco seasoning. Place 1 tsp chili in each taco cup (I used tostitos scoops). Top with 1/2 tsp cheese. Place in toaster oven and broil 1-2 minutes. Top with sour cream.
Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate. Bake at 425 degrees for 7 to 10 minutes, until lightly browned. Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well. Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots. Refrigerate until glaze is set.
In a large bowl, combine all ingredients except the mayo. After mixing everything, add enough mayo to suit your tastes. Chill at least 2 hours before serving.
Combine all ingredients in a cocktail shaker(or jar filled with ice). Shake well and strain into tall glasses to serve. Enjoy!