HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make Copycat Taco Bell Seasoned Beef, set aside 1/1/3 cups for Quesaritos. Reserve the rest. Make Red Rice: Cook rice according to package directions, adding tomato paste, paprika, and salt to water before rice. Make Nacho Cheese Sauce: In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Make Creamy Chipotle Sauce: In a small bowl stir together Creamy Chipotle Sauce ingredients. Refrigerate until ready to use. Divide shredded cheddar and 1/2 of Nacho Cheese Sauce between 4 tortillas, top with remaining tortillas forming quesadillas. Working one at a time, wrap each quesadilla in a layer of damp paper towels; microwave on high until cheese is almost completely melted 2 to 4 minutes. Dividing between all four, roll each quesadilla burrito - style around Copycat Taco Bell Seasoned Beef, rice, remaining nacho cheese, Chipotle Sour Cream and sour cream. Rest seam side down after rolling. Heat oil in a large skillet over medium high. Place Quesaritos in skille and toast on each side, about two minutes each side. Serve immediately.
Cook the ground lamb in a frying pan for 2 minutes. Add the onion and cook for 7 minutes until brown. Add the chilli powder and cum and cook for 1 minute. Tip in the tomatoes and kidney beans and bring to a boil. Reduce the heat, cover and cook for 30 minutes. Warm the tortillas in the microwave on High for 45 seconds. Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc). Fold the edges over to enclose the filling.
Heat oven to 375°F In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted (Watch closely; marshmallows will brown quickly). Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
Beat butter and sugars together until light and fluffy. Add the eggs, milk, and vanilla and re-mix. Combine the flour, baking powder, and salt, and blend it into the batter. Cover and chill in the fridge 3-4 hours. Roll out the dough on a lightly floured counter, board, or rolling pin cloth. Be sure to also flour the rolling pin or dough will stick. Cut into shapes about 1/4 inch think and place on a cookie sheet on top of parchment paper. Bake at 375 degrees for 8-10 minutes or until the edges are very light, light brown. Cool completely and decorate as desired.
Preheat oven to 300°. Grease and flour a 9 inch springform pan. Beat butter and sugar until light. Beat in ricotta cheese, flour, baking powder, and vanilla. Stir in eggs, rosemary, lemon peel until just combined. Do not beat. Pour into prepared pan. Bake 40 minutes. Turn oven off. Leave cheesecake in the oven for 1 hour. Remove from oven, cool on a rack for 15 minutes. Run a knife arond the sides of the pan. Allow to cool for another 30 minutes. Remove sides of pan and allow the cake to finish cooling. Refrigerate at least 4 hours before serving. Top with a sprig of rosemary.
Preheat oven to 325 degrees F. In a large suacepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour souce over chicken. Bake for 60 minutes in the oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, as directed on package instructions. Drain. Serve chicken and sauce over pasta.
Wash the fruit well. Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved. Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it. Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked. Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries. Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again. Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix. Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl. Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27. Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon. Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good! Takes about an hour to make depending on your knife skills. Makes about 4 quarts.
Pulse in a food processor until mixed and pieces are the desired size. OR chop garlic and sage and mix with salt and butter. Chill before using.
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.
In a large skillet, melt 1 tablespoon butter together with olive oil. Brown chicken in batches. Transfer to a bowl. Melt remaining butter. Add onion to skillet; cook 5 minutes, until softened. Stir in garlic; cook 1 minute more. Add stock, vinegar and oregano. Return chicken and accumulated juices to skillet. Cover and simmer 20 minutes until chicken is cooked through. Sprinkle with parsley before serving.
In a small food processor blend together all ingredients until creamy. Serve with grilled chicken, pork chops and/or vegetables.
Preheat oven to 350. Combine pork and Hidden Valley Original Ranch Seasoning Mix. Divide into 4 patties. Place each patty on a 12-inch square piece of heavy-duty aluminum foil. Top each patty with 1/4 of vegetables. Fold foil around mixture and seal tightly. Bake at 350 for 35-40 minutes.
For the Stock:. Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock. Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions. Serve in bowls with the cilantro sprinkled on top. For the Rice:. Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer. Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.
Soak two cups of beans overnight in cold water. If you're a bad planner, you can quick soak them for 90 minutes in steaming water. But it's best to gently soak them in cold water overnight. Drain and rinse beans. Bring a large pot of water to a simmer (no salt) and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender. Drain beans and rinse again, set aside. In a sturdy pot, add olive oil over medium heat. Add diced potato and onion. Cook for about 8 minutes until veggies soften. Season with salt and pepper. Add garlic, chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds. Add diced tomatoes, vegetable stock and browned Italian sausage, bring chili to a slight simmer. Turn heat down to low again and let simmer for 10- 15 minutes, stirring occasionally. Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it. Serve chili topped with grated cheese, pickled jalapenos, and chopped chives.
. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside. Rinse basmati and wild rice in a strainer under cold running water. Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice. Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and saute for two minutes. Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more. Preheat oven to 375°F . Spread pecans on a baking sheet. Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them. Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. Add salt and pepper to taste. Stuff rice mixture firmly into squash halves. Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley. Note: Any leftover stuffing can be baked for 30 minutes at 375°F in a lightly oiled, covered 2-quart casserole.
In a bowl, combine carrot, cucumber, celery, green pepper and onion. Drain on paper towels for 30 minutes. In a small bowl, combine cream cheese, mayonnaise, lemon juice, salt and pepper. Stir in vegetables. Cover and refrigerate at least 2 hours.
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat. In a large skillet over medium heat saute chicken in butter until almost tender, about 5-7 minutes. Add onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings -- 1/4 teaspoon dried basil 1/4 teaspoon lemon-pepper seasoning 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper ; heat through. Add linguine and toss; heat through.
Cook noodles in boiling water for 2 to 3 minutes. Drain immediately in a colander and chill thoroughly under cold running water. Shake off excess water, then return the noodles to a clean dry bowl. Blend the seasonings in a small bowl. Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar. Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix. NOTES:. Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately. For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator. Toss before eating to redistribute the seasonings. Garnish with green onion slices. These last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.
Preheat oven to 350 degrees. Line a 9 inch square baking pan with enough foil to overhang two sides by 2 inches; coat with cooking spray. Combine flour, cocoa, salt and baking powder; reserve. In microwave safe bowl, microwave chocolate chips and butter on high in 20 second intervals, stirring, until melted. Whisk in sugar, eggs and vanilla until blended. Stir in flour mixture until smooth. Spread in pan. Bake 30-35 minutes or until pick inserted into center comes out clean. Cool on rack 15 minutes. Use foil to lift from pan. Cool completely before cutting. Triple Peanut Brownies: Quarter 16 mini Snickers bars; stir into batter with 1 cup peanut butter M & M's. Bake 35-40 minutes. Stir 2 tablespoons creamy peanut butter into 1 can (16oz) vanilla frosting until smooth. Spread over cooled brownies. Sprinkle with additional M & M's and Snickers pieces. German Chocolate Brownies: Stir 1 cup pecan pieces and 1/2 cup sweetened, flaked coconut into batter. Bake 35-40 minutes. Spread cooled brownies with 1 can (15 oz) coconut-pecan frosting. Sprinkle with 1/4 cup pecan pieces and 2 tablespoons sweetened, flaked coconut. Drizzle with 1/3 cup semisweet chocolate chips (melted). Strawberry & White Chocolate Brownies: Stir 1/2 cup low suagr strawberry preserves, then 3/4 cup white chocolate chips into batter. Bake 40-45 minutes. Spread cooled brownies with 1 can (12 oz) whipped strawberry frosting. If desired, garnish with strawberries. Grasshopper Brownies: Quarter 10 Double Stuf Oreo Mint cookies; stir into batter. Bake 35-40 minutes. Cut into bars; top with 1 can (16 oz) vanilla frosting and garnish with addditional cookie pieces. Espresso Brownies: Add 3 tablespoons instant espresso coffee powder and 1/2 teaspoon grated lemon zest to butter mixture. Stir 3/4 cup mini chocolate chips into batter. Bake 40-45 minutes. Spread cooled brownies with 1 can (16 oz) milk chocolate frosting. If desired, garnish with chocolate curls and lemon zest twists.
Trim fat from pork and season with salt and pepper. Heat olive oil in a heavy bottomed pot over medium high heat. Add the pork and cook for about 3 minutes, turning until browned on all sides. Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened. Add the garlic after the onions and peppers have cooked for 2 minutes. Stir in the tomatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Taste it once simmering and adjust the salt and pepper to suite you taste. Add the chopped basil and parsley, stir once and serve. Note: If using dried basil and parsley, add to the pot when you add the tomatoes. Enjoy!
Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours. Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours. Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately. Force remaining soup through a food mill into a very large bowl. Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat. Add remaining rosemary and cook, stirring, 15 seconds. Stir in pureed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary). Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes. Serve soup drizzled with olive oil. -This soup is best the day after it's made. Cool it uncovered, before chilling, covered, up to 4 days. -You can use a blender or food processor instead of a food mill to puree the soup, but pulse briefly. This soup should be textured and thick. Makes 4 quarts, serving 8 to 10.
Heat oven to 400 degrees. Grease muffin tins. Combine flour, baking powder, salt and sugar. Combine butter, milk, and egg. Add liquid ingredients all at once to dry ingredients and mix until the flour is moistened. Fold in pineapple and nuts. Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes or until golden brown.
Preheat the oven to 350°F degrees. Grease and flour a 9-inch pie plate. In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs. In another small bowl, mix the butter and 1/2 cup of the sugar. Stir the almond mixture into the butter and sugar. Beat in the eggs, one at a time, mixing well after each addition. Pour the mixture into the pie plate and bake for 25-30 minutes. While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup. Pour the syrup over the hot pie when the pie comes out of the oven. Sift the confectioners' sugar over the top. May be served with creme fraiche.
In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes. Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender. Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven. Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside. Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture. Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over. Sprinkle with grated Parmesan cheese and serve immediately.
Butter the bottom and sides of an 8" X 8" pan. Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl. Place over simmering water and stir until butter is melted. May add 1/4 cup dark chocolate chips if desired, allow to melt. Sift powdered sugar, cocoa, and salt into bowl with melted butter. Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes. Stir in vanilla until combined; stir in nuts. Spread quickly in buttered 8" X 8" pan. Cool completely, cut into 1" squares to serve.
wash and drain rice. heat 2 T butter and fry the onion till golden; add the meat and saute stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed. boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain. now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice. Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice. spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using. Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left. Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.
Heat oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated. Sprinkle Monterey Jack cheese on top just before serving.
Brown ground beef in large skillet on MD/HI & drain fat. Add onion & cook for a couple of minutes. Sprinkle with salt & pepper (if desired). Stir in chili powder & mix well. Stir in tomato juice & bring just to boil. Once boiling add rice & reduce heat to MD. Cover & cook 10-15 minutes, until rice is tender, stirring a couple times. Stir in 1 1/2 c of the cheese and remove from heat. Sprinkle with remaining cheese and cover 1 min to melt.
Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop. Add the EVOO to the remaining drippings and set aside. Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder. Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center. Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered. Return the skillet you cooked the bacon in to medium-high heat. Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook. Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.
Dissolve the sugar in a little water. Add the remaining ingredients to a large punch bowl. Add a 10 pound cake of ice. I told you a LARGE punch bowl right?. Let stand 2 hours before serving. Stir occasionally. Keep the brother in law away from it before serving and don't send him to stir it. Serves 20 to 25. And stay away from Fireworks afterward.
Mix all ingredients. Place in small freezer bags and store in freezer. To use, roll chicken pieces in mixture. Bake 350 for 1-2 hours. Yields enough to cover 2 frying chickens.
In small skillet melt butter. Add garlic, Tabasco and salt. Cook 1 minute. Toss pecans with butter mixture. Spread in single layer on baking sheet. Bake at 250 degrees F 1 hour or until pecans are crisp, stirring occasionally.
Peeled and slice carrots in 2" pieces and place in crockpot. Add 1/2 inch chucks of bell pepper. Add garlic, finely chopped. Top with 3/4" cubed chicken. Sprinkle salt, pepper, ginger on top of chicken and add frozen OJ. Cover and cook for 4-6 hours on low. Just before serving add orange slices, serve over rice and top with chopped green onion.
Preheat oven to 400°F In a small bowl, mix the butter, garlic, and half of the thyme. Gently lift the skin from the chicken with your fingers and carefully slide some of the herbed butter underneath the skin. Spread remaining seasoned butter all over the outside of the chicken. Mix the honey, vanilla, salt, pepper, a other half of the thyme, and chicken broth in a microwave safe bowl. Microwave for 30 seconds or till warmed thru. Place the chicken into a roasting pan and pour the honey mixture over the chickens and into the pan. Cook for 1 1/2 hours or until the internal temperature reaches 165°F (Cover loosely with foil if the bird is browning too quickly. Remove from the oven. Drain pan to get the juices (broth) and return the chicken to the oven. Continue cooking to an internal temperature of 180°F. Using a spoon, skim off the excess fat from the broth. (You should easily have yielded 1 cup). Pour the broth into a saucepan on med-high heat and simmer for about 2-3 minutes. In a small bowl, mix milk and flour. Add to simmering broth along with the 3 tbsp of butter. Stir or whisk gently and consistently until thickened. Remove from heat to a gravy dish and top with the reserved sprig of thyme. Remove chicken from the oven and let sit about 5 minutes before serving with the gravy.
Combine all ingredients in a blender or food processor & blend until smooth. Pour into chilled tall glasses, sprinkle with nutmeg & enjoy!