HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and pork in large skillet and use spatula/wooden spoon to break the meat into very small pieces as it cooks. When meat is browned, toss in onions, peppers, shallot, garlic and spices and cook until onions are translucent. Transfer meat/veggie mixture to crock pot and add in the tomatoes, tomato paste and beans. Stir to incorporate all ingredients, and cook on low for 6-8 hours. Serve with tortilla chips, shredded cheese, cilantro and sour cream.
Season your chicken pieces with half the creole seasoning. Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown. Take out of skillet and set aside on plate or in dish. Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned. Add chicken stock slowly and stir until incorperated and it begins to thicken. Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves. Bring to a boil and then let simmer on low covered for 30 minutes. Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste. Bring to a boil again, and let simmer on low for another 20 minutes. Serve over white rice. Goes great with french bread and white wine. People say "But, there are bones in there!". But I believe that's the secret to the amazing flavor. You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.
Toasts oats and sesame seed in skillet, stirring occasionally, for 3 minutes or until lightly browned. Melt marshmallows, peanut butter, and margarine over medium flame, stirring constantly. Add oats, sesame seed, and remaining ingredients. Mix well. Press into a 9x13-inch pan. Cool and cut into bars.
Preheat oven to 350F (175C). Line a 9 x 13 inch baking pan with foil (allowing two edges to protrude and be used as 'handles' when removing the brownies) and butter foil and any part of pan that has exposed sides. Melt chocolate with butter and allow to cool slightly (I melt mine, carefully, in the microwave - it doesn't take much more than a minute). Beat eggs slightly with vanilla. Gradually beat in sugar and continue to beat for 2-3 minutes. Blend in warm chocolate mixture. Stir in flour. Spread in prepared pan. Sprinkle nuts over top. Bake about 45-50 minutes. Cool in pan for 15 minutes then gently pry out of pan, using foil handles. Cool completely. Melt chocolate with butter for topping; drizzle over brownies using tines of fork. Let stand until chocolate is firm before cutting.
(If serving with a frozen vegetable mixture and rice, start cooking them while you peel and devein the shrimp. When the vegetables and rice are done, keep them warm and start cooking the prawns -- it will take only a few minutes.). Heat oil in wok or skillet. Add prawns and stir-fry until just pink. Add chili garlic sauce and stir-fry until prawns are completely cooked, just about 2-4 minutes more, depending on the size of your shrimp. Sprinkle with green onion and serve.
Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve. Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices. Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds. Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad. *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.
In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside. In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain in a colander. Return cooked beef and vegetables to the skillet, then add the remaining ingredients. Crumble bacon slices, and add to the skillet, and stir. Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed. Note: You can substitute stewed tomatoes for the regular canned tomatoes.
Add oil to a skillet over med-high heat. When hot, add in onion; cook, stirring occasionally, until soft, about 5 minutes. Add in garlic; cook for about 1 minute, then add the beer, beans, chili powder, honey, and a good sprinkling of salt and pepper. Bring to a steady bubble and cook until the liquid is slightly reduced and thickened, about 15 minutes. Taste and adjust the seasoning; serve hot or store, covered, in the refrigerator for up to 3 days.
Make the brownies according to package directions add in the walnuts to the batter. Bake in a greased 13 x 9-inch baking pan; cool completely. In a bowl using an electric mixer at low speed beat the chocolate pudding mix with 1 cup half and half cream until smooth; let rest for 5 minutes, then spread on top of the cooled brownies. Spread the whipped cream or thawed Cool Whip on top of the pudding, then sprinkle with crushed cookies or grated chocolate. Chill for 2 hours before serving. Delicious!
Slice the cucumbers in half. Remove the seeds if they are large. Slice on thin diagonals. Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes. Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water. Combine sugar, vinegar, remaining salt and ginger. Pour over cucumbers and chill.
Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides of veggies with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta and pistachios.
brown ground beef and add Rotel tomatoes. fry until tomatoes are carmelized. then add pace picante' salsa let this come to a boil. add cheddar and reduce heat. Let simmer for about 10 minute and serve with whatever type of chips you like.
---To Make The Vinaigrette---. Combine all vinaigrette ingredients in a small bowl and whisk together until thoroughly mixed. Shake before using. Refrigerated, the vinaigrette will last for about a week. ---To Make The Sandwich---. Toast the bread or bun under a broiler until light golden brown. On one slice of the bread, or one half of the hoagie roll, layer the Limerick ham, then the pepperoni, and then the cheese. Return to the broiler and broil until the cheese is melted. Remove from the broiler, sprinkle with vinaigrette to taste, and top with lettuce, tomato and the other bread slice or roll half. Serve hot.
1. Preheat oven to 425*F. 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. My Note: I do not substitute shortning for the butter or margarine, better flavor. For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible. 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup. 3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft. If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be. The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Oh my goodness -- perfection -- so flavorful and soft and fluffy! Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing. I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjoy these.
Cook macaroni in boiling water, per pkg. directions) drain & set aside. Melt butter in large skillet, add the flour a little at a time & cook over med. low heat for about 2 minutes stirring constantly. Stir in the milk a little at a time & cook till it gets bubbly & smooth & slightly thick. Stir in the salt,pepper & mustard. Remove from the heat & add the tabasco sauce & cheese. Stir till smooth. Mix very well with the macaroni. Transfer to a 9X13 litely buttered casserole dish, top with the bread crumbs. Bake @ 350 deg. 30-40 mins or till bubbly.
The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate. If you cannot find aji limo chilies then habanero peppers will do fine. You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche. Cut fish filets into small cubes. Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using. Thinly dice aji chili. In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir. Let fish cook in lemon juice for about 15 minutes and remove ice cubes,. Add aji peppers to taste, add shrimp, stir. Chop up cilantro leaves and incorporate, stir. Add sliced red onions, refrigerate for about 15 more minutes. Serve accompanied with corn and sweet potato. (optional).
Preheat oven to 350°F. In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely. In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt. Pour over caramelized sugar in pan. Set pan in a larger pan. Fill larger pan with 1-inch boiling water. Bake 50 minutes or until knife inserted near center comes out clean. Cool. Chill at least 2 hours. To serve, loosen side of flan with knife; invert onto serving plate with rim.
Cream sugar, molasses and shortening together at medium speed until light and fluffy. Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs. Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture. Mix at medium. Mix at medium speed until creamy. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375° for 12-14 minuntes, or until cookies are firm. Remove them to a wire rack and cool to room temperuture.
Add the Pancake ingredients into a blender and blend until smooth. Separate batter into as many small bowls as needed to make the colored egg pancakes you want, reserving 1/2 the batter for making regular sized/colored pancakes for the bunny's head. Cook one color pancake egg batch at a time in lightly greased cast iron pan. Pour the batter in an elongated fashion to shape small eggs (1" - 2"). Once flipped over, cook lightly to retain coloring. Collect all the eggs on one plate to later divvy up between the served plates. Once all the pancake eggs are done, work on making 3" round pancakes with the regular batter for the bunny face. You'll need a stack of even width/size pancakes to match the thickness of the French toast bunny ears for each plate. Meanwhile cook the four pieces of sourdough or French bread cut on the diagonal in another lightly greased cast iron skillet; once cooked, cut the French Toast on the long axis to make bunny ears. Once done assemble the plates as shown in the photos and viola! Easter Bunny Pancakes with a colorful egg basket.
Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours. Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.
Preheat oven to 350°F. Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside. In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel. Prepare the caramel while the bottom layer is baking. In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom. Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top. Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.
Add ingredients into cocktail shaker filled with ice; shake vigorously. Strain into martini glass.
Preheat oven to 350 degrees. In a large bowl, mix flours, sugar, baking soda, baking powder, cinnamon and salt. In a medium bowl, mix egg whites, apple butter, bananas, vanilla and chocolate chips. Gradually mix wet ingredients into dry ingredients until just moistened. Do not overmix. Spoon into lined or non stick, sprayed mini muffin pan. Bake at 350 degrees for 13 minutes. Remove muffins from the tray and cool on wire rack.
Preheat oven to 375, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan. With a sharp knife, trim fat, leaving a 1/4-inch thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant read thermometer inserted in the thickest part, avoiding bone, registers 130, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10 degrees. Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.
Mix dressing ingredients together, refrigerate until ready to use. Cook bacon crisp, crumble, and set aside. Meanwhile, cut potatoes in halves or quarters to get bite sized pieces. Boil in well salted water until fork tender. Allow to cool slightly, and mix with half of the dressing. Hard boil eggs, allow to cool, remove shells. Assemble the salad in a trifle dish or other clear straight sided bowl. Place potatoes on bottom, followed by peas, bacon, onions, the other half of the dressing, cheese, sliced or crumbled eggs, and radishes.
Cook pasta according to the package directions. Meanwhile ,take diced pancetta and add to saute pan with 2 tablespoons olive oil over medium heat. Saute until just crisp. Add broccoli to pan with pancetta. Continue cooking until just tender. Add pine nuts to pan and move contents in the pan to one side and add another tablespoon of olive oil and the sliced garlic. You want the garlic to toast but not burn. Ladle in 1/2 cup of the pasta water to the pan and mix to incorporate. Drain pasta and return to the pot. Combine mixture and chili flakes if using with the pasta. Serve hot and pass with the parmesan cheese.
Preheat oven to 350 degrees. In small bowl, combine flour, salt, 2 1/2 tablespoons of cocoa powder and baking soda. In a separate bowl, cream margarine and sugar. Add vanilla and water. Gradually beat in the dry ingredient mixture. By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean. When the cookies are cooled, microwave the peanut butter in a small bowl for about 30 seconds or until it turns into a liquid form. Add cinnamon and cocoa powder to the peanut butter liquid and transfer the mixture into an icing bag or plastic bag. If you put the mixture into a plastic bag, cut a small piece of the tip off so that it can come out. Drizzle the mixture in a criss-cross design on the cooled cookies.
Heat oil in large skillet. Add onion and saute for 2-3 minutes until tender. Add chicken broth, cook 1 minute. Stir in tomatoes, cream, pasta, olives and cheese; heat thoroughly, stirring occasionally. Sprinkle with green onions and serve.
Put the cooked cauliflower into your food processor and puree it until totally smooth. Add a tiny bit of water if you need. Add the cream cheese, sugar, vanilla, and salt into the same food processor. Process until creamy. Add sugar or milk to adjust the icing texture as needed. Use like any other icing. I'd suggest keeping this in the refrigerator. This makes enough icing for a batch of cupcakes. It was great on chocolate cupcakes loaded with spinach and blueberries.
In a microwave safe casserole microcook spinach, uncovered on 100% power, high, 3 to 5 minutes or till thawed, breaking up with a fork after 2 minutes. Press to drain well. Stir together egg white, croutons, cottage, cheese, carrot, and sauce, stir in spinach. Spray four 10 oz microwave safe custard cups with veggie spray. Line cups with fillets, trimming and piecing as necessary. Fill centres with spinach mixture. Cover with waxed paper, or film. Cook on high 5 to 6 minutes or till fish just flakes and stuffing is hot, rotating and rearranging cups once. Fresh spinach may be used, just bypass #1 of the instructions and dry bread crumbs can replace the croutons.
Mix crust ingredients and press onto bottom and slightly up the sides of a buttered 9 x 13 x 2 inch pan. Mix Jello, water, and sugar together. Chill until thick but not stiff. Whip the evaporated milk to the consistency of whipped cream. Fold into the Jello mixture. Pour into the graham crust and chill until firm. Garnish with extra graham crumbs.
In large mixing bowl, cream butter or margarine and sugar till light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder, soda, salt, and cocoa powder; add. to creamed mixture alternately with water, beating after each. addition. Stir in sauerkraut. Turn into greased and floured 13. x 9 x 2 inch baking pan. Bake in 350 degree oven for 35 to 40. minutes. Cool in pan. Frost with Sour Cream-Chocolate Frosting. Cut in squares to serve.
In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes. Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up. After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!
Blend cilantro, garlic powder, parsley, white wine, Ranch dressing, cream cheese, cheddar cheese and sour cream in a food processor until just combined. Form a ball. You can roll in chopped cilantro.
Mix everything together and pour into a clean jar with a tight-fitting lid. Place this jar in a dark and cool place for 2 weeks. After 2 weeks, strain off the liquid and pour into a clean container. Discard any zest and other remaining solids. To use: Splash on your face after shaving!
In a large saucepan add all ingredients and bring to a boil. Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered. Add additional water if needed. When done you can mash a little with the potato masher or eat as is.
Prepare mac and cheese according to package directions. Adding sausage, onion, and bell pepper during last 5 minutes of macaroni cooking time. Drain pasta and veggies. Then add seasonings once it is all put together.