HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent. Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapenos, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork. Add cumin and chicken broth then stir. Add salt and pepper to taste. Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.
Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes. Drop in prawns and cook 1 minute. Remove and rinse under cold water. Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar. Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.
In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crusty rolls.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond flour and spices. Add the egg and mix using a hand mixer, until a crumbly dough forms. In a small bowl, microwave the mozzarella until it's melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it's fully mixed, you can reheat it for 15-20 seconds again before kneading more. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16" thick. Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top - just pat dry with a paper towel. They will crisp up as they cool.
Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving 1/2 cup pasta water. To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat. Stir in just enough of the reserved pasta water to create a creamy sauce.
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion). Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further. Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken. Pour the dressing over the salad and toss all the ingredients together until they are well combined. Serve as a light meal, or as a main dish over steamed rice.
Preheat oven to 400 degrees Fahrenheit. In a large skillet heat oil on medium heat. Add in finely chopped cabbage and carrots, cook till edges start to turn brown. Add in the ground Chuck and ground lamb cook and separate meat until there is no longer any pink. Add in finely chopped onions,the garlic crushed and diced, and the peeled and chopped potatoes. Cook until potatoes are tender. Gently fold the mixture into a mash then add the beef broth and worcestershire sauce. Bring to a boil then cut down to a simmer and add cornstarch. Simmer until mixture is thick. Remove from heat salt and pepper to taste and let cool completely. Take and fill two pie pans with pie crust putting half of the mixture into each pie. Cover mixture with other half of the pie crust. Seal the crust and put three ventilation slits in the top. Bake at 400 degrees for 1 hour or until the crust is golden brown.
Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets. Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.
Preheat oven to 350. Grease 1 1/2 quart casserole dish. Mix all ingredients together. Pour into greased casserole dish. Bake at 350 for 45 minutes.
Heat oil in skillet. Add onion, bell pepper, and garlic. Cook until tender. Add ham and cook about 4-5 minutes. Add beans, seasoning and broth. Continue to cook over a low heat for about 10 minutes. Serve over prepared rice.
Add eggs, oil and juice from oranges to cake mix. Beat, then fold in oranges, seperate into three 8in cake pans, bake at 350 until toothpick inserted in center comes out clean. Cool until COMPLETELY cool. Frosting. Large container of Kool whip, vanilla pudding mix, mix well together add crushed pineapples and juice. Frost cake and store in refridgerator. I used to use double the icing but you may not have to. I just like to make it tall.
In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth. If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,). In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly. Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally. In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick. Serve warm over pudding, pound cake, ice cream, whatever.
Throw everything in the blender and keep tweaking until you are satisfied with your blend. Transfer to an ice cream maker and follow the manufacturer's instructions. Enjoy straight of the machine, or freeze to firm up and serve.
In a large saucepan cook meats until no longer pink. Drain. Add remaining ingredients and mix well. Bring to a boil. Reduce heat, cook and stir for 10-15 minutes or until thickened.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness. Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes. Add water and egg to make an egg wash. Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet. Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick. Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes. Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove. Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.
Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.
In a large saucepan add 1 tablespoon Lipton orange pekoe loose tea to 2 cups of water. Bring mixture to a low boil,. Add 1 cup of sugar and the juice of 1 lemon. Slice lemon pieces and add to mixture. Stir to help sugar dissolve, then turn the heat to low. Cover saucepan with a lid and simmer for 20 to 25 minutes. Do not boil. Strain tea mixture well and add enough water to make 1/2 gallon of tea. Note: I usually triple this recipe. I divide the concentrate and refrigerate or freeze two 1/3 portions for later use. I just add water as directed above.
In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes. Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.
keep cheese out to soften, cut up green onion in small pieces and wash well, cut up beef in small pieces. Mix all in a bowl and then shape into ball or other shape. cover with foil and refrigerate for 1 hr or 2 before serving with crackers.
Combine oil, honey and vanilla and bring to a boil; remove from heat. Combine oats, bran, sunflower seeds and coconut in a large pan (I use a disposable aluminun roasting pan); pour hot oil mixture over oat mixture and stir well. Spread in an even layer and bake at 350 F, stirring occasionally (every 10 to 15 minutes), until golden brown; this takes about 1 hour. Stir in the dried blueberries after removing the granola from the oven. Store in a large airtight container, or freeze portions in ziplock bags.
Mix goat cheese and cream cheese, add the garlic, add salt. Line a small glass bowl (about 2 - 3 cups) with plastic wrap. I always put a little oil in first to help hold it down. Put about 1/3 of the goat cheese mix into the bowl. Flatten with a well oiled spoon. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days. To serve, invert bowl on a serving dish. Carefully remove the plastic. wrap. Serve with baguettes or crackers.
Heat oven to 400. Grease rectangular pan, 13x9x2. Mix buttermilk and pepper sauce in medium bowl. Mix cornmeal and seasoning mix in large plastic bag. Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture. Place in pan & drizzle with oil. Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with salsa.
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well. Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze: 1 teaspoon minced garlic. 1 1/2 teaspoons grated orange rind. 1 cup orange juice. 1/2 cup hoisin sauce. Dash cayenne pepper. 1/4 cup granulated sugar. Salt and pepper to taste. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Saute garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
Preheat the oven to 180 degrees celsius (350F). Line a 12-hole patty cake tin with paper cases. Put the flour, sugar, butter, eggs, milk and food colouring in the bowl of an electric mixer. Beat for 4minutes or until the cake is smooth. Spoon the cake mixture into the paper cases until they are 3/4 full. Bake for 18-20 minutes or until the cupcakes have risen. Remove from the oven to cool. To make the icing: sift icing sugar into a bowl, and add the butter, hot water and a few drops of food colouring. Mix until smooth. Spread the icing over the cakes and top with sweets or sprinkles.
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker. Add undrained tomatoes, water, and onion soup. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
For marinade, combine the fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes. Spray a wok or large skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok. Drain chicken; discard marinade. Add chicken to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through. If desired, serve with warm tortillas and cheese. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.
Preheat oven to 350°F. Combine sausage, eggs and green onions in medium bowl. Pour butter in medium baking dish; add sausage mixture. Top with chips; sprinkle with cheese. Bake for 10 to 12 minutes, or until eggs are set and cheese is melted; top with salsa. Serve immediately.
Pre heat oven to 350°F. Mix olive oil, water, paprika, chicken soup mix, cumin, ketchup, garlic, and turmeric. If desired add optional splash of white wine and cilantro and mix. Splash lemon juice and/or wine over salmon fillets and arrange on an oven proof dish. Evenly spread the prepared sauce over the top of the fillets. Cook covered 15 minutes then uncovered for another 10 minutes. (We like to have vegetables ie: sliced onions, red peppers, and garlic mixed with the sauce cooked with the fish. Fresh cilantro makes a lovely garnish.).
Wash the chicken thoroughly pat dry prick the chicken with a fork. Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes. Preparing chicken: Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon. Drain on tissue paper set aside. For masala: Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour. Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame. Now add tomato puree, green chillies and salt. Cook on high flame till the masala (gravy) is thick. When thick, add 1 cup water and cook till dry. Mix the fried chicken legs to this gravy; cook for 5-6 minutes. Chicken should be coated with the gravy. Add water if required. Add sugar and coriander leaves; serve hot. If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.
Cook beans and ham hock until beans are tender (in water that just covers all of the beans, adding water when necessary). The beans will require a longer cooking time than many types because they are a harder bean When beans are tender, melt shortening in skillet. Saute onion and green pepper; add garlic, cumin and tomato sauce. Simmer for 15 minutes. Add mixture to beans. Add potatoes to beans and sauce. Simmer until potatoes are done. May be eaten as is or served over rice.
Bread and fry the catfish in 1/2 inch of oil for about 3 minutes per side. Julienne cut the onions and bell peppers, chop the hot peppers. Saute the onions and peppers in a wok or skillet until tender. Beware, inhaling pepper fumes is painful! Add the garlic and zucchini, saute for a few minutes. Add sauce ingredients, let simmer for a few minutes. Thicken if desired with 2 tsp corn starch mixed into couple ounces of water. Place fried catfish on a bed of basmati rice, spoon sauce over the top and sprinkle generously with the Thai basil -- enjoy!
Peel,core, seed and coarsely chop tomatoes. You should have 10 cups. Peel and finely chop onions. Heat oil in a large pot over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions are soft. Meanwhile, seed and finely chop jalapenos. Seed and coarsely chop sweet peppers. When onions are soft, stir in tomato paste. Add tomatoes, peppers, vinegar, paprika, sugar and salt. For extra heat stir in cayenne. Bring to boil and lower heat until it gently boils. Cook uncovered stirring occasionally until thickened, about 30 minutes. Store covered in refrigerator for 1 week or freeze. Flavor improves in the refrigerator or freezer.
Heat 1/2 milk just till warm. Combine warm milk and cocoa fold in container of electric blender. Process till smooth. Add in remaining 1 1/2 cups of milk, vanilla and peppermint or spearmint, blend well. Add in ice cream and process till mix is smooth.
In a small bowl, combine all ingredients. Store for up to 1 month in a self-sealing plastic bag or covered container.
Chill a cocktail glass with ice. Put one or two ice cubes in a cocktail shaker, add ingredients, give two or three shakes. Dump ice out of cocktail glass and pour martini into chilled glass. Garnish with a cherry or sliced green apple and enjoy.
Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves. Stir together butter and next 6 ingredients. Pour over shrimp. Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.
Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning. Whisk in the cream and reduce the heat to low. Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition. Cook until completely smooth, whisking constantly to keep the mixture from breaking. Serve.
Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before. Pour into jars and store in the refrigerator.
Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken. Melt butter over gentle heat in a small saucepan and stir in flour until mixed well. Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two. Reduce temperature to low and stir through cheese until it has just melted and remove from the heat. Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency. Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through. Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance. Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top. Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.
Set out a 3 quart saucepan. Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme. Meanwhile cut the clams in half. When the veggies are tender put in the clams and gradually add milk. stirring all the while. Simmer 5 minutes. Garnish with chopped parsley.
Mix flour and salt in a very large bowl. Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.). Make a well in flour mixture. Pour in oil then yeast water. Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky. Leave dough to rise, about 40 minutes in a warm place until it has doubled in size. Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size. Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.). Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later. NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious.
Cook the pasta in a large pot of boiling salted water until only JUST firm-tender; drain VERY well, and transfer to a large bowl. In a bowl whisk together 5 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper; blend well, and season with salt to taste. Mix half of the dressing into the pasta; toss well to coat. Cover the pasta and chill for 2 hours (or more). In a skillet heat the remaining tablespoon of sesame oil over high heat. Add in beans and onions; saute until JUST beginning to wilt (about 2 minutes). Add in the beans and onions, red bell peppers with the chopped peanuts to the cold pasta. Add a little more dressing to coat, and season with black pepper if desired. Pass the remaining dressing separately.
Preheat oven to 275. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
Preheat oven to 375°. Sift together oat flour, soda and salt. In a seperate bowl, combine the flax meal and soymilk. Add sugar, vanilla and oil and mix until well combined. Fold wet ingredients into dry. Fold in chocolate chips. Drop dough by tablespoons onto an ungreased baking sheet, leaving about 1 1/2 inches between cookies. Bake 12-15 minutes until golden. Remove from oven and let cool slightly on the pan, then remove with a spatula and let cool completely on a cooling rack.
For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool. For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.
Brown meat and onion and season to taste. Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage. Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture. Bake, covered at 350F for 1 1/2 hours. Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.
Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes. Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.
Stir the lettuce, tomatoes, olives, nacho cheese dip and the shredded cheese together until well blended. Next, add half of the bag of Doritos and stir them into the salad. The chips will naturally break into smaller pieces. (Save the rest of the chips for later!). **Some of you might like to add a zesty taco-seasoned meat to the salad.**. Serve.