HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in margarine. Add garlic powder, lemon juice and white wine. Simmer 10 minute. Serve over rice or pasta.
Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop. Dredge the flattened chops in corn meal. Heat oil in 12 inch saute pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done. Top the pork "tortilla" with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes. Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.
Coat a large (oven usable) skillet with no-stick spray. Add the butter and melt over medium heat. Add the onions and red peppers; cook, stirring, for 3 minutes. Add the corn and jalapeno peppers; cook, stirring, for 3 minutes. In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper. Add to the pan and swirl to evenly distribute the mixture. Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set. Cook until the eggs are set on the bottom but still moist on the top. Remove from the heat. Broil for 1 minute, or until the top is golden. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate. Cut into wedges to serve.
Combine all ingredients. Cook over medium heat but do not stir after mixture starts to boil. Continue boiling until mixture reaches 265 degrees on a candy thermometer. Pour on marble slab or cool hard surface. As edges cool, push toward center once. When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth). Pull and fold over in a half twist. When pulling is completed, cut into pieces with scissors. Makes approximately 30 half twists. Recipe History: an old recipe for cream candy. Candy is not hard like taffy but has a softer and smoother consistency. This candy tends to melt in your mouth.
Spread whole artichokes over bottom of crock pot. Add half of mushrooms. Layer chicken over mushrooms. Top chicken with marinated artichoke hearts and their liquid. Add remaining mushrooms. Pour wine and vinaigrette over all ingredients. Cover and cook on low for 4 to 5 hours. Garnish with paprika, if desired.
Shake all ingredients well with ice. Strain into a cocktail glass heaped with shaved ice. Garnish with lime if desired.
Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside. Heat large nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom. Add half of pork slices; sprinkle with half of thyme and half of salt. Cook 2 minutes; turn and cook 1 minute on other side. Remove pork from skillet and set aside. Repeat with remaining pork, thyme and salt. Add blackberry mixture to skillet and bring to a boil over high heat. Add reserved pork slices, discarding any accumulated juices. Cook about 5 minutes, turning constantly, until pork is richly glazed.
Melt butter in a skillet over medium heat. Add garlic and cook for one minute. Stir in wine, worcestershire sauce, and seasonings and bring to a boil. Reduce to simmer and add the shrimp. Cook for about 3 to 4 minutes until shrimp becomes pink and tender. Serve shrimp in wide shallow bowls with cooking juices. A crusty bread goes nicely to soak up the yummy juices.
Crush vanilla wafers in food processor. In mixer, combine crushed vanilla wafers with confectioner's sugar and all spices. Add corn syrup, then brandy and rum. Mix until all are combined well. Roll into 1 inch balls and chill on baking sheets until firm. Roll in confectioner's sugar. Store in airtight container.
Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes. Peel cloves and mash coarsely in a mixing bowl. Add the vinegar and mustard, whisking to incorporate. Whisk in the olive oil. Season with salt and pepper. Refrigerate at least 1 hour.
Place cheddar and cream cheese at room temperature for about 1 hour to soften. In a bowl mix Heinz 57 sauce, Worcestershire sauce, and garlic powder until well blended. Add cheese and roll into ball shape. Shake chili powder onto waxed paper and roll ball until covered. Repeat this step with chopped pecans until covered. Place immeadiately into refrigerator to chill to keep ball shape. Serve with party crackers.
Combine all ingredients except pecans; stir well. Shape mixture into a ball; cover and chill at least 1 hour. Roll in pecans; cover and chill. Serve ball with assorted crackers.
In blender, combine all ingredients. Blend at high speed until smooth. Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened. Taste and add salt and pepper, if needed. Serve hot.
Half cook rice using straining method - basically you just fill the pot with water and salt to taste, bring to the boil, add rice (rice has to be MUCH less than water) and cook until rice starts floating (thats when you know its half cooked but taste rice to make sure). When your done strain rice. In the meantime, heat oil in a saucepan/pot. Rub chicken pieces with spices and add to pot (note: if pieces are large then cut slits in chicken and rub spices inside and under skin if the skin is on). Add onions & whole spices. Fry until onions are soft. Add rice & turmeric and add a little broth over the rice, mix up somewhat. Cover and reduce heat to medium- low - cook for around 45 minutes. Note: put a paper towel between cover and pot so that it absorbs the extra water. Enjoy!
Preheat over to 350°F (175°C). Grease large shallow baking dish with vegetable oil. Add oil and shallots (or onions) to baking dish and bake uncovered for 5 minutes. Pour vinegar into baking dish and stir. Add chicken breasts, basting tops with vinegar/shallot mixture; bake uncovered for 10 minutes. Mix together cranberry sauce, apples, dried cranberries, walnuts and curry. Cover chicken with sauce and bake an additional 15-20 minutes until chicken is cooked and sauce bubbles.
Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more. Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
Using a sharp knife holding the cob tightly with one hand over a flat surface slice the corn from the cob leaving about 1/3 of the kernels still attached on the cob; transfer to a pot. Then holding the cob over a large pot scrape off all of the juice "milk" and remaining kernels of the corn into the pot. Stir in water, milk and sugar; bring to a boil over medium heat (watch that the water does not boil over) cook for 10 minutes stirring frequently. Drain off about half the liquid then transfer to a large bowl. Stir in butter until melted then season with salt and enjoy!
Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes. Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side. Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more. Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.
In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice. Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender. Stir mixture into remaining syrup. Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight. Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours). To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.
Saute onion in olive oil for about 4 minutes on med-high heat, you can add more oil to coat onions well. Add garlic and cook for additional 3 minutes. Add tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar. Simmer uncovered on med-low for 30 minutes or until thick. Watch out for splattering and stir frequently. (Here, you can chose to refrigerate the sauce overnight or use it immediately). (Optional). To make this pizza with a more authentic Latin taste, you can make a roux: Saute flour in 2 T of butter until lightly golden. Add can of enchilada sauce. You may chose to add cumin, garlic, brown sugar, and beef broth to taste. Simmer this at med-low until thickened. Mix into pizza sauce a little at a time to taste (the more you add, the spicier it will be). Spray olive oil spray on tops of pizza crusts. Add about 1/2 cup sauce to pizza (be careful to not add too much). Crumble some cojita cheese and add about 1/2 cup of other cheeses. Add any other toppings such as peperoni or Canadian bacon. Top with more cheese and bake as directed for whatever type of crust you have. Enjoy!
Preheat oven to 375°F Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray. Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder. Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan. Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top. Bake 45 to 50 minutes. Batter will rise to top and create a custard within.
For the crust: Preheat the oven to 325 degrees F. Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand. Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling. For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla. Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set. Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately. Cook's Note: You can always buy a pre-made graham cracker crust at your grocery store.
Mix flour with the sour cream. Add half and half cream and ham. Cook over medium heat until slighty thickened, Stirring contantly. Serve over fried verenika. May add ham base for flavor.
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water. 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese. 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator. Note: This salad will keep in the fridge for up to 3 days.
Preheat oven to 375°F. Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick. In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Saute for approx 2 minutes. Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through. Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.
Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes then set aside to cool. In a medium bowl, stir the liqueur into the mascarpone until smooth. Gradually incorporate the cooled sugar syrup and cream. Pour the mixture into an ice-cream maker and follow maufacturers instructions.
Start off by mixing together the milk and the vanilla bean in a saucepan. Heat the milk on medium flame. Do so till you see the appearance of bubbles around the edge of the saucepan. Reduce flame. Add the chocolate pieces. Whisk occasionally, until melted. Remove from flame. Remove the vanilla bean. You may rinse, dry and save the vanilla bean to use later on in another recipe. If the milk is too thick, add some more milk to thin it. Just before serving, whisk the milk vigorously to create alot of foam. Serve with a smile!
Preheat oven to 400. Coat a baking dish with cooking spray. Combine seasoning and flour. Lightly coat chicken with cooking spray then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes. In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes, and olives. Divide chicken breasts between four plates and top with avocado salsa.
Preheat oven to 425°F Coat a large baking sheet with cooking spray. In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well. Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry. Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired.
Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl. In another bowl combine flour, cocoa, and salt and blend them into a cream mixture. Chill dough about 1 hour or until firm enough to handle. Roll the dough into 1 inch balls. Combine the chopped nuts and 2 tbsp of sugar in a small bowl. Dip the balls in egg white then the nut mixture. Place them on a lightly greased cookie sheet. Press thumbprint gently in the center of each cookie. Bake at 350 degrees for 10 to 12 minutes. As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print. Gently place a halved cherry or chocolate kiss in the print. Remove the cookies from the sheet and cool.
In large Ziploc baggie, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Seal; refrigerate 30 - 60 minutes to marinate chicken. Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 8 to 12 minutes each side, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard an remaining marinade. In small bowl, mix yogurt and 1 teaspoon lime peel. Serve chicken topped with yogurt mixture and lime slices.
Preheat oven to 400F degrees. Heat oil over med-high heat in a large skillet. Saute onions and garlic about 4 minutes, until onions are translucent. Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes. Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through. Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes. Take mixture off burner and let cool to room temperature. Add cheese and mix thoroughly. Roll out dough onto floured surface. Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger). Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough. Brush tops with egg yolks and sprinkle with chili powder. Cook for 12-14 minutes at 400°F. Enjoy!
Bring the water to a rolling boil in a large covered pot. Stir in the orzo and cook for about 7 minutes, until al dente. Place the herbs, oil, salt and pepper in a bowl. When the pasta is ready, drain it and add it to the bowl. Toss well and serve.
Season the steaks with Salsa 57 Heinz, salt and pepper. Let marinade. Guava Sauce:. In a pot mix all the ingredients y cook for half an hour on medium fire to let it reduce. Cook the steaks on the grill or in the oven, putting it in the broiler, browning it on both sides. Serve with the sauce on side. You can serve it with white rice, mashed potatoes or french fries.
Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.
First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well. Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes. Alternatively meatballs can be browned in a hot oven (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C). Remove from the skillet and drain on paper towels. Wipe the skillet clean. Wash chicken and pat dry. In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well. Dredge the chicken in this mixture to coat, shaking off any excess flour. In skillet, heat oil over medium high heat until hot but not smoking. Add the chicken and brown on all sides about 4 minutes per side. Remove and set aside. Pour off the oil from the skillet, leaving only a thin layer. Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes. Stir in the 2 tsp flour and mix well. Add the stock and wine, stirring gently to blend. Cook until thickened. Return the chicken and meatballs to skillet. Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through. Adjust seasoning and serve with rice or little noodles. Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.
Cook and crumbled the bacon. Set aside. Cook the broccoli until tender crisp. Drain. Mix the rest of the ingredients (except bacon) in a small saucepan. Heat over low-medium heat. Pour over top of the broccoli. Sprinkle the bacon on top.
Pick dandelion flowers during the daylight while in full bloom, remove petals, then measure petals only; discard the green stem parts. Place petals in a heavy saucepan along with the water, lemon slices, and vanilla bean. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and let steep for 6 hours. Strain dandelion tea through cheesecloth and discard solids. Place remaining liquid in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours). Pour into jars and enjoy.
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; saute for 5 minutes or until tender. Stir in sugar, pepper, and salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and saute for 5 minutes or until onions are golden brown. Stir in wine, and cook 1 minute. Add brothe and thyme; bring to a boil. Cover, reduce heat, and simmer for 2 hours. Preheat broiler to low. Plave bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls and top with 1 slice cheese each. Broil 3 minutes or until cheese begins to brown.
Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the sausage, onion, and celery, and cook, stirring frequently, until the onion is softened and slightly golden and the sausage no longer pink, about 15 minutes. Add the black-eyed peas, broth, tomatoes, chiles, and chili powder. Stir to blend and add the salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes. Taste for seasoning. Ladle into warm bowls and serve.
Combine beef, chives, tarragon, salt, parsley, scallions, tomato, and egg; mix well. Shape into 12 equal balls. Flatten each ball to pancake shape. Divide cheese into 6 piles. Press cheese together. Place 1 pile of cheese in the center of 6 of the meat pancakes. Place second burger pancake on top. Press edges together to seal. Cook on an outdoor grill, broil in oven, or saute with butter in a nonstick skillet for five minutes on each side.
In a slow cooker combine all ingredients EXCEPT the peas, then stir to mix well. Cover & cook on HIGH for 2 to 3 hours OR on LOW for 4 to 6 hours. Stir in the green peas & let stand 10 minutes, uncovered.
In bowl, combine beans, corn, celery and onions. In jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle dressing over bean mixture and toss gently until coated. Cover and refrigerate overnight.