HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds. Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee. Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes. FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.
Let us begin by shredding the entire brick of cheese. If you are as crazy about cheese as I am, you might even shred a few cups more. In a large bowl combine the shredded pork, half the cheese, Black Beans, and one can of the olives. Add a little pepper, maybe some salt and chili powder to taste. In another large bowl put two cans of Tomato sauce, and add a generous amount of Chili Powder. (No kidding that's all real enchilada sauce is). In a deep sided pan place the corn oil and bring to a high enough heat to deep fry. A rookie mistake is failing to cook the tortillas prior to use. This is why the tortillas break apart when you try to roll them. All tortillas require cooking prior to use, they come only partially cooked normally. One by one take your corn tortillas and place then in the oil. when the tortillas are still limp, but on the verge of becoming stiff, lift them out and drop them in the bowl of enchilada sauce to cool. Here comes the messy part. Take the tortilla dripping with enchilada sauce and place it on a cutting board. Scoop up the shredded pork and cheese mixture and add it in a thick line across the tortilla. Roll the tortilla into a tube and place in a square/rectangular baking dish or pan. Repeat. When the pan is full of lovely enchiladas, poor the sauce from the bowl over the whole affair, but don't drown it. Add the rest of the cheese and olives on top. Bake in oven at 350°F for approx 15-20 minutes. Use a spatula to remove the enchiladas two at a time to a plate. Garnish with sour cream if desired. Recommended side dish: Refried Beans and Spanish style rice of course!
Lightly spread pizza dough with olive oil if desired. Spread just enough sauce to cover pizza dough leaving 1/2 inch border around the rim. Layer remaining ingredients.
Brown cubed chicken with onions. Add soup,sour cream, and poppy seeds till well blended. Mix cracker crumbs and butter together.Place 1/2 crumbs in bottom of 9 by 13 pan. Pour chicken over top, and sprinkle top with remaining crumb mixture. Bake 350° for 30-40 minutes (till bubbly).
Sort and rinse lentils, set aside. Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes. Add lentils and cook 1 minute, stirring. Add tomator paste, cook 1 miinute, stirring. Add broth, tomatoes, and seasonings, bring to a boil. Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft. About 15 minutes before serving, add frozen vegetables and vinegar. Heat through and serve.
Heat oven to 3503F. Grease 13x9x2 inch baking pan. Add peanut butter to melted butter in large bowl; stir until peanut butter melts. Stir in sugar and vanilla. Beat in eggs. Add flour, baking powder and salt; beat well. Remove 1 3/4 cup batter; stir cocoa into this part. Spread cocoa batter into prepared pan; spread remaining peanut butter batter over top. Bake 30 minutes or until brownies begin to pull away from sides of pan; cool completely in pan. Cut into bars.
Heat butter til bubbly. Meanwhile place egg yolks, fresh lemon juice, salt and pepper in electric blender. Turn the blender on and off quickly. Then turn to hi speed and slowly add the bubbly butter in a very thin but steady stream. Serve immediately. Refrigerate leftover sauce. To serve again, bring to room temperature or place container of sauce in a dish with hot water and continue to stir the sauce. You might have to keep replacing the water as it cools with more hot water til the sauce gets warm enough to serve.
In large skillet, medium heat, melt butter and saute garlic and green onion 5 minute. In mixing bowl, Coat tilapia in mixture of flour, cajun and creole seaonings. Place Tilapia in skillet and cook 5-7 min on each side, or until fish is white and flakey.
Prick steak on both sides with fork. Whisk together pineapple juice, soy sauce, brown sugar, and ginger. Pour over meat and marinate in the refrigerator for at least 4 hours or overnight. Grill to desired doneness. Cut diagonally into slices.
Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat; cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).
Cut the chicken into bite-size pieces (or slightly bigger) and keep aside. In a blender drop onion, ginger, garlic, 1/2 the cinnamon stick, seeds of the cardamom pods and cloves. Blend till the mixture is a paste. In a large skillet, over medium heat, pour the oil and wait a minute or two. Add the coriander seeds, cumin seeds, bay leaves and remaining half of the cinnamon stick. Once the seeds start crackling, add the onion, garlic and ginger paste. Reduce the heat and cook, stirring frequently, till the mixture turns slightly brown. Once the mixture is cooked, add the spices (turmeric, chilli powder, coriander powder and garam masala) along with the salt. You can choose to use either coriander powder or garam masala if one is unavailable. Mix these thoroughly. Add in the chicken and the yogurt. Mix these ingredients over medium heat for 5 minutes to ensure that the chicken is adequately covered in the gravy. Turn the heat to low and cover the skillet and let it sit for 25 minutes or until the chicken is cooked. Serve hot with basmati rice or naan.
Cut the avocados in half lengthwise, separate both sides and extract the bone, remove the pulp and place it in a bowl, mortar, or molcajete. Add the pinch of salt and the juice of the lemons. Start crushing the avocados, either with the help of a mortar handle, the owl of the molcajete or simply with a fork, until obtaining a puree. Once ready, add the onion, tomato and cilantro, and continue mixing until all the ingredients are incorporated. Adjust seasoning and incorporate the optional ingredients, personally suggest choosing only one of them, so as not to combine flavors.
Saute onion in butter till tender. Add mustard, Worcestershire sauce and poppy seeds. Place in refrigerator until it reaches spreading consistency. Open the rolls, spread both sides with the mixture. Place small amount of ham and cheese on roll and replace the top of the roll. Cover with foil and heat at 425 degrees for 20 minutes.
In a large pan, gently heat the oil, add the garlic and onions. Saute for a few minutes. Then add the carrots and celery, potatoes, both kinds of tomatoes, pepper, oregano and basil; cover and simmer for 40 minutes or until the carrots and potatoes are just tender. (NOTE: Mine took about an hour). Then add mushrooms and peas and allow the stew to cook for 5 minutes more.
Boil macaroni and drain. Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and one and half cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining ingredients (keeping 1/2 cup of yellow cheddar aside). Mix well (I suggest using your hands to make sure all ingredients are well combined - my kids love to help with this step also!). Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes at 350 degrees. Sprinkle with the remaining 1/2 cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
1. Preheat oven to 450 degrees. 2. Combine 2 teaspoons thyme and kosher salt in a small bowl. 3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving. 4. Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn. 5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining thyme and herbs de provance. yum!
Combine green pepper, apple, salt, sugar, vinegar, and cabbage. Top with carrot and pineapple.
Mix softened cream cheese and sour cream well. Add parmesan, onion and ham. Drain pineapple well and add to mixture. Refrigerate for 2 hours for flavors to meld. Use as a dip or spread on crackers or baguettes.
in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla. tint half of the dough green if desired -- using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces. bake at 350* for 8-10 minutes or edges are light brown -- cool for 2 minutes before removing to wire racks. to prepare GLAZE:. combine glaze ingredients and brush over cooled cookie -- let stand until set.
Bake your shells. I call them nests since I use the Kataifi. Place 1 tablesppon of chicken in each shell. Crumle blue cheese on top or drizzle if using dressing. Garnish with green onions or leeks. One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top. Make your own flavor variations!
1. adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium high heat until shimmering . Cook onion unitl softened, about five minutes. Add chili powder and cumin and and cook unitl fragrant about thirty seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened about five minutes. Cover and keep warm. 2. Toss Chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce tortillas on plate and microwave until pliable about one minute. Place four tortillas on bottom of dish and cover with half chicken mixture. Top with four tortillas and and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese. 3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is light browned, about five minutes.
Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown. Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes. After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar. Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically. Add cilantro and lime juice, and stir to blend. Serve and enjoy!
Preheat oven to 350 degrees F. Heat a non-stick pan with medium heat. Lightly spritz with cooking spray and saute onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer. Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set. Cut into squares and serve.
Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two. Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed. Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice. Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition. When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined. Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.
1. Preheat oven to 350. 2. Combine butter, 2 cups sugar, the apple cider mix, vanilla, baking powder and salt with an electric mixer. Add eggs and mix well. 3. Add flour and mix until combined and you have a smooth dough. 4. Refrigerate the dough about 10 minutes. 5. While dough is chilling, mix the 1/4 cup sugar and cinnamon in a small bowl. 6. Using a small cookie scoop or teaspoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar and place on ungreased cookie sheet. Press lightly to flatten only a little. (The cookies will flatten and spread while baking.) I like to sprinkle a little extra cinnamon sugar on the top before baking. 7. Bake 10 minutes. Remove from cookie sheet while hot to avoid sticking. Cool on a wire rack.
Mix the seasonings in a bowl until the sugar is dissolved and set aside. Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside. In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside. Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds. Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil. Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy. Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness. Toss quickly, then place into a hot serving dish. Enjoy! Makes 3 to 4 servings.
In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes. Add rice and potatoes. Stir well and cook 1 minute. Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid. Stir soup well. Ladle into bowls. Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread. Serves 6-8.
Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours). Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf. Preheat oven to 400°F. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by 1/2. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, worcestershire, and tabasco sauce. Garnish with the chopped cilantro.
Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate. Add 1 tablespoon oil and fennel to same skillet. Saute until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.
Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper. Bring to a boil and simmer for 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls, drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig. Makes about one quart or 4 one cup servings.
Wash and tear spinach into bite-sized pieces. Combine dressing ingredients; mix well with hand blender. Toss dressing with spinach and strawberries; serve and enjoy!
Fill medium pot, with a cover, about 1/4 of the way with water. Add the cauliflower and carrots, and bring to a boil. Cook, covered, for 6 minutes. Add the squash, and cook, covered, 3 more minutes. Drain the veggies and let them cool a minute. Meanwhile, cook the macaroni according to the package directions. Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth. Add the puree to a large sauce pan. On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted. Add the drained macaroni to the sauce and stir.
In a medium saucepan, cook sweet potato in stock until tender. Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste. Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil. Ladle into soup bowls and garnish with a few drizzles of cream.
Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked. Set aside to cool. Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge. Leave it for approx 30 seconds or until it is pliable. Take it out and slip another into the water. Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar. Continue until you have made them all. These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.
Preheat oven to 200°F Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired.
Place chicken in a glass dish or bowl. Poke each breast with a fork several times. Pour Worcestershire sauce over and turn to coat them well. Cover dish or bowl and refrigerate for at least 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Remove most of the fat from the skillet, but do not wipe it clean. In same skillet used to cook bacon, melt the butter. Add mushrooms and green onions, and saute for about 10 minutes, or until soft. Remove from pan and set aside. Preheat oven to broil. Remove chicken from marinade and discard any remaining liquid. Broil chicken breasts for about 5 minutes each side. When the cooking of the chicken is almost complete, top each breast with 2 slices bacon and grated cheese. Continue to broil until cheese has melted and remove from oven. Serve with mushroom mixture and a variety of salad dressings for topping.
Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half. While the champagne and onions are cooking, heat but don't boil the veloute sauce. Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon. Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).
Press spinach into several paper towels to drain, and repeat again. In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well. Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla. Roll up tightly and arrange seam side down in greased 9x13 inch baking pan. Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas. Sprinkle with remaining Italian cheese. Bake uncovered at 350 degrees for 30 minutes. Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.
Mix the softened cream cheese with garlic powder (if using). Spread a thin layer of the cream cheese onto one side of a tortilla. Place a 1-2 slices of ham over the cream cheese. Spread another layer of cream cheese over the ham. Roll a pickle up in the the tortilla. Cover the roll with plastic wrap and chill for 2 hours (to make slicing easier). Remove the plastic wrap, using a serrated knife slice the roll into about 1-inch pieces or to desired size). Chill the slices if you are not using right away.
Combine dried basil leaves, lemon pepper and onion powder in a small bowl. In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture Reserve. Shape ground beef into four 1/2-inch thick patties. Sprinkle remaining herb mixture over both sides of patties. Heat large nonstick skillet over medium heat for 5 minutes. Place patties in hot skillet and cook 6-8 minutes, turning once. Patties should be cooked to an internal temperature of 160°F. To serve, place a burger in each pita half. Add two tomato slices and yogurt sauce as desired.