HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened. Add one can of beans and mash roughly. Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth. Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper. Combine milk and cornstarch, stirring well. Stir the milk mixture into the soup, bringing it gradually to a boil. Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently. Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat. Serve garnished with cheese and cilantro. Note: I usually serve with some hot sauce on the table for those who like to add some heat.
Steam broccoli until crisp tender. Heat 2 tsp oil in small skillet. Add shallots and garlic. Saute 2 minutes. Remove from heat, stir in vinegar, remaining oil and mustard. Add to broccoli and toss well.
Mix all but beans thoroughly. Fold in beans. Pour into hot greased pan. Bake at 450 for 30 minutes or until brown.
Combine sugar, butter, orange juice, cinnamon, nutmeg, and salt in small sauce pan and heat gently to boiling, stirring frequently. Set aside to cool slightly. Arrange sliced yams and lemon slices in large baking dish as one layer, or slightly overlapping. Pour syrup mixture over yams. Bake at 325:F. for 2 to 2-1/2 hours, basting thoroughly every 15-20 minutes with syrup from baking pan. Turn yams occasionally. When done, yams should be tender when pierced with point of sharp knife and syrup has been almost completely absorbed and thickened. This dish may be prepared early in the day, covered lightly and reheated in oven or microwave.
Spread marsh mallow creme on to first slice of bread. Then spread peanut butter on second slice of bread. Then put both slices together, filling to filling. Eat! Then remember your childhood days.
Saute garlic and chickpeas in olive oil over high heat until chickpeas begin to pop. Add sage, broth, and pepper. Lower heat and reduce broth by one-fourth. Cook pasta al dente and drain. Place in a large bowl and toss with butter. Add chickpeas and broth; toss well. Add salt to taste and 1/4 c Parmesan cheese. If pasta seems too dry, add more broth to taste. Serve with additional Parmesan cheese. You can use one 16-oz can of chickpeas and 1 ts dried sage instead of the fresh versions if you like. Orecchiette pasta works the best as the chickpeas snuggle into the hollows perfectly.
In a small bowl, toss blueberries with 1 tsp of the flour. Set aside. In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt. In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg. Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries. Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.
Melt the butter in a (preferably non-stick) pan and saute the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling. Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste. Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.
Combine sugar and water, bring to a boil and cook until it thickens to a syrup. Dissolve gelatin in 1 cup of water, stir into syrup and cool. Stir fruit and juices into the cooled mixture. Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form. Fold whipped cream and pecans into fruit mixture. Line a large angel food or tube pan with waxed paper. Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight. To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.
In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur. Cover and chill for 1 hour (allows the flavors to blend). To serve, fill champagne flutes half-way with pomegranate mixture. Add champagne to fill. Cheers!
Drain both cans of garbanzo beans and put them in the food processor. Add in tahini, lemon, and garlic, and turn on the processor. As processor mixes these ingredients, add the other ingredients, and keep processor going until smooth. Keep in mind, that the more olive oil you use, the smoother it becomes. When finished, refrigerate for at least 2 hours before serving.
Thoroughly rinse calves feet with water and place in a stockpot with enough water to cover. Bring the vessel to a boil and remove any scum that appears on the top. Drain the calves feet and cover again with a change of cold water. Bring to a boil again. Lower the burner to the lowest setting possible. Add the diced carrot and onion, salt and pepper. Cook on the lowest possible heat for a minimum of six hours, preferably overnight until any adherent meat, cartilage, tendons and ligaments separate easily from the bones. Reserve everything but the bones and discard the bones. Taste the broth and adjust salt and pepper to your liking. Chop the meat, cartilage, softened tendons and ligaments into small pieces (being careful not to miss any bone fragments and to use only those pieces that can be easily cut with the knife) and mix with minced garlic. Alternatively, take the larger pieces and put with cloves into a food processor and process until well incorporated and a ball of lumpy paste is present in the food processor. Place the sliced eggs neatly in the bottom of a rectangular glass or enameled baking dish. Over the eggs, evenly distribute the meat/garlic mixture. Over this, pour the broth including the onions and carrots. Depth of the broth should be no less than one inch though an inch and a half is ideal. Allow mixture to cool on the counter or stove top briefly and then place on a shelf in refrigerator to sit, undisturbed, until the mixture solidifies. Any fat coming to the top of the mixture may be removed by skimming with the edge of a knife after mixture gels firmly. Following solification, the mixture should be cut into squares. It is served cold as an appetizer or as a cool snack. Garnish with a slice of lemon wedge which may be squeezed over the aspic for additional flavor.
Preheat oil in deep fryer or saucepan. Fry the peanuts until golden, about 1 minute. Drain and season with cayenne and salt to taste.
Preheat oven to 350° F and put a kettle of water on to boil. Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes. In a large skillet with deep sides, saute ground beef/lamb with onions. Season well with Lawry's, salt and pepper. Mix well to combine. When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices. Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.
Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well. This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to slight separation of the oil.
String the beans and cook uncovered in plenty of boiling water until they turn bright green. Do not overcook. Drain, spread out to cool. Cut diagonally into 1 inch (2cm) lengths. Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes. Mix the beans into the dressing and serve. DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.
Cut bacon slices in half. Drain waterchestnuts. Wrap bacon around each waterchestnut and secure with a toothpick. In a medium sauce pan, combine sugar, vinegar, 1 c water, pepper, salt and pimentos. Boil for 5 minutes. Mix cornstarch with the 2 T of cold water. Dissolve and add to sauce to slightly thicken sauce. Place wrapped waterchestnuts in cake pan (or pan of your choice that sauce will not run over in). Pour sauce over waterchestnuts. Bake at 350 degrees for 40 minutes.
Add 1 tbs. olive oil to small saute pan. Add onions and cook until tender. Add tomatoes to onion and let cook until tomatoes begin to lose their shape. Turn heat to medium/low and add 2 tbs. balsamic vinegar to onion and tomato mixture. Stir and let simmer while you prepare the fish. Coat a large frying or saute pan with olive oil over medium heat. Season fillets with salt and pepper then add to pan. The fish will cook very quickly. Try to flip only once. The fish is done when it begins to flake easily - in about 4-5 minutes total. To serve, plate fish and spoon the tomato/onion mixture over the fish - about 1/4 cup per fillet. Serve immediately.
Pat Lamb Shanks dry, and season with salt and pepper. Heat oil in a large pressure cooker over medium-high heat. Add lamb. Cook for 6 minutes, turning, until browned all over. Transfer to a plate. Add onion and celery to pressure cooker. Cook, stirring for 4 minutes or until starting to brown. Add garlic, rosemary and bay leaves. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook for 5 minutes or until reduced by half. Add crushed tomato. Bring to a simmer. Return lamb to pressure cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 60 minutes. Release pressure according to manufacturer's instructions. Remove lid. Stir in olives.
For a one pot meal: First, toast the walnuts in the bottom of a large heavy pot over medium heat for about 5 minutes, tossing occasionally. Remove to a cutting board. Add water to the pot for the pasta and bring to a boil. Before adding the pasta, steam the Brussels sprouts over the boiling water (put in a metal strainer on top of the pot and cover) for 3 minutes. Set aside the Brussels sprouts. Add the pasta to the boiling water and cook according to package instructions. Drain and set aside. Rinse the pot. Turn up the heat to medium-high. Add 1 T olive oil and a pinch of the salt and saute the onion until translucent, about 3 minutes. Add the Brussels sprouts to the pan. The Brussels sprouts should touch the bottom of the pan in order to be seared. Cook for about 5 minutes until sprouts are seared on at least one side. Add garlic and other seasonings and cook until fragrant, about 30 seconds. Add the olives, the remaining salt, 1/2 cup of the broth, and vinegar. Mix well. Add pasta and toss. Add more broth if needed. Taste for seasoning and adjust as needed. Top with walnuts and serve.
Set oven to 350 degree. Butter a 13 x 9-inch baking dish. Place potatoes in prepared dish, and set aside. In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Season with black pepper. Bake, uncovered for 20-25 minutes or until heated through.
Place bean threads in a bowl; pour enough boiling water over bean threads to cover. Let stand for 10 minues; drain. Use scissors to cut bean threads into 2 inch lengths; set aside. Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds. Add the broccoli. Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice. Remove mixture from saucepan; set aside. Add remaining cooking oil to saucepan. Add the pork; cook and stir for 2 to 3 minutes or until brown. Carefully add chicken broth, red pepper, and sesame oil. Bring to boiling; reduce heat. Stir in bean threads and vegetable mixture; heat through.
In a large mixing bowl, cream butter and brown sugar. Add the eggs, one at at time. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans. Spread into a greased 11-inch by 7-inch by 2-inch baking pan. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
In a stock pot, saute green pepper and onion in butter until tender. Add vegetables, broth, salt, and pepper and bring to a boil. Reduce heat, cover and simmer 20 minutes. Combine flour and milk and stir slowly into soup. Allow to thicken at a low temperature. Add spices, and stir in cheddar until melted. Serve immediately or allow to cool and store in the freezer for OAMC.
Brown sausage in saucepan. Stir in rice; cook 2 minutes. Add undrained tomatoes, onions, pepper, garlic and thyme. Bring to boil. Cover; simmer 20 minutes (rice will be firm). Rinse hens; drain well. Stuff with rice mixture. Place breast side up on rack in shallow pan. Brush with butter. Bake at 375°F 1 hour or until done.
In a large stew pot, heat the olive oil. Add the onion and stir to coat with oil. Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency. Simmer until squash is tender, then add chopped parsley and stir. Serve hot. I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
Add the ingredients to the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares.
The ratio should be a minimum of 6:1, water to tapioca pearls. Boil water in a large pot. Add in the tapioca pearls to boiling water. The tapioca pearls should float in the water. Boil for about 25 minutes depending on the tapioca pearl with the cover on. Turn the heat off and let the tapioca sit in the water for 25 minutes. Rinse the cooked tapioca pearls in warm water and drain out the water. Cover with bubble tea sugar syrup or brown sugar and serve.
Preheat oven to 425. Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet. Spread corn evenly over potatoes. Spread chopped onions over potatoes. Lightly smash garlic distribute cloves evenly through potatoes. Drizzle liberally with olive oil and salt and pepper. Toss to combine. Roast until potatoes are cooked and crisp. Cook and chop or crumble bacon, put aside. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste. After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing. Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
Combine dry ingredients. Cut shortening into dry ingredients with pastry blender. Add warm water a few drops at a time until dough is manageable. Knead dough 15-20 times. Let sit for 10 minutes. Form dough into balls the size of an egg. Roll out until 6 inches in diameter. Add some of the cheese to the top of one tortilla and then add another tortilla on top of that. Place on hot ungreased griddle . Cook 2 minutes on each side. Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.
Preheat oven to 350°F. Cream butter with electric mixer; add sugar and cream together until fluffy. Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended. Mix in 1/2 of the flour with electric mixer until well blended. Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more. Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots). Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon. Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes.
mix all ingredients until powdered sugar is moistened. Beat at medium speed, until smooth, adding additional water if necessary, to reach desired consistency. Tint with food coloring, if desired.
Combine all ingredients and place in greased 3 quart baking dish. Bake uncovered@ 300 degrees for 2 hours.
Heat oil in a Dutch oven over medium heat. Add sausage and beef to oil. Cook until browned, about 8 minutes. Stir in onion, bell pepper, garlic, jalapenos, chili powder, cumin seeds and salt. Cook, stirring often, until onion softens, about 4 minutes. Add tomatoes, beans, broth, tomato paste, cilantro and parsley; stir to combine. Heat to a boil; reduce to a simmer. Cook, partially covered, until flavors have blended, 2 1/2-3 hours. Taste and adjust seasonings. Serve with toppings on the side if desired.
Preheat oven to 350°. Coat 13x9 inch baking dish with non-stick cooking spray. Spread thin layer of sauce in bottom. of pan, arrange chicken nuggets in single layer on top of sauce. Pour remaining sauce over chicken, sprinkle. with mozzarella and parmesan. Bake uncovered 30-35 minutes or until sauce is bubbly.
Make a roux with the melted butter and flour; cook 1 minute stirring constantly. Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix. Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust. Bake at 400 degrees for 35-40 minutes or until golden .
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes.
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown. Add milk and stir until thick. Serve on toast or waffles.
First of all cook the condensed milk. I prefer to do it in a pressure cooker; I find it safer. Here is what I do. Fill the pressure cooker with water to cover the condensed milk can inside. Place the cooker on the stove top and when it starts to boil count the time; 30 minutes is enough. Let it cool completely. It is very dangerous to open the can when it is hot. The hot sweet mixture inside will come out like a jet and it burns very badly. For the biscuit: Cream butter with sugar, egg and yolks in an electric mixer using the whisk attachment. In another bowl mix flour, honey, bicarbonate of soda, baking powder and vanilla. Mix this into the butter mixture. Work the dough until smooth. Let it rest for 30 minutes. On a floured board and using a rolling pin, roll the dough to a half (1/2) cm thickness. With a round (5cm) biscuit cutter, cut biscuits and place on a prepared baking sheet. Bake for 10 minutes in a medium oven (180°C). They should be light brown when done. Let it cool on a wire rack. When the biscuits are cold, spread some of the "dolce de leche" (about 1 tsp for every two biscuits) and cover with another, making a sandwich. Set aside. Melt the chocolate by placing it in a bowl over hot water, not boiling water. After the chocolate has melted bring it to the right temperature (you should feel it kind of icy when placed on your lips) for coating. Drop each biscuit in the melted chocolate, lift with a fork, taking care to take off all the excess. Place the covered biscuit on parchment paper and let it dry. Enjoy!
Measure all ingredients into bowl. Stir thoroughly. To use, moisten chicken parts with water and dip in coating. Or place coating in plastic bag, and shake to coat. Arrange chicken on ungreased baking tray. Bake 400 degrees for 40-45 minutes or until tender and juices run clear. Makes enough to coat about 3 1/2 pounds.
Saute the onion in the olive oil over medium-high heat until just soft, then add the garlic and recaito and stir well. Add the ground beef, then the ancho and cumin, and cook until meat is well-browned, using a spatula to break up the cooked meat into smaller pieces (some folks call this "hamburger gravel"), about 10 minutes. Julie's method of putting together her taco: take a corn tortilla and thinly spread butter on both sides, then fry in a hot skillet for about 15 to 20 seconds per side to soften the tortilla; fill with cooked meat and desired garnishes (for me that's just cheese, meat mixture, and - yes- catsup because that's how I grew up eating them and yes I know it's weird). Steingrim's method: fill hard taco shell with cooked meat, all garnishes, and hot sauce so spicy you'd swear it would eat its way through the bottle. Note: recaito is a kind of prepared herb mixture containing onion, garlic, peppers, recao leaves, and cilantro; we get it in the jar in the Mexican section of the grocery store.
Brown ground beef in large saucepan. Add onions and garlic; saute until onions are soft. Add cream cheese; cook, stirring constantly, until cream cheese is melted. Add corn and Rotel; cook until the mixture is heated through. At this point I did add some Asadero cheese (a soft Mexican cheese, good for melting - Monterey Jack would probably work if you can't find the Asadero) to the mixture and let it melt. Serve over mashed potatoes or Mexican rice. Top with Asadero cheese and let melt (I microwaved mine to melt the cheese).
Cook Pasta. While pasta cooks. Add the pepper to the flour. Coat the chicken with the flour and pepper mixture. Cook garlic about 2 minutes in oil over medium low heat. Add chicken and cook until lightly browned. Add the peppers and olives, cook until just heated though. Add artichokes with liquid and cooked until everything is heated through. Serve over the pasta.
Heat coals or gas grill for direct heat. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the tomatoes and 1 cup of the cheese. Place tortillas on grill. Cover and grill 5 inches from medium heat 6 to 8 minutes or until chicken is hot and cheese is melted. Cut each tortilla into 8 wedges. Serve with salsa. Substitution: If you prefer a little less spice, use plain Monterey Jack cheese. Chopped red bell pepper can be used instead of the tomato.