HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the chiles, onion and garlic in a tablespoon of the oil until soft. Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth. Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency. Heat before serving, and store any extra in the refrigerator. Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru. This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable. The more you add, the hotter it gets and the BETTER it tastes.
Preheat oven to 350*. Place 8 of the cookies, flat side up, on foil-covered baking sheet. Top evenly with chocolate, coconut, and marshmallows. Bake 4 minutes. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 minutes or until cookies are warmed and chocolate and marshmallows are melted. Serve warm, or cover and refrigerate 5 to 10 minutes or until filling is set.
Preheat oven to 400 degrees F. Season ground beef with onion powder, garlic powder, and black pepper to taste. Brown beef. Open pizza crust package and slice into 2 or 3 sections depending on how hungry you are! Stretch dough sections a bit to thin them out and to make room for the filling. Layer beef, cheese, and spinach on each dough section. Wrap dough around filling. Bake on a cookie sheet for 10-15 minutes until golden. Serve with warm tomato sauce for dipping. Tips: I like to wrap the crust around the filling so that all four sides overlap on top. Then I flip them over so that they bake on the overlapping sections to prevent the bottom from falling out. You can patch any thin spots before baking by pulling dough off the thick spots and pressing it over the thin area.
Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla. Soak each bread slice in the mixture. Melt butter in a non-stick saute pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).
Combine vegetables and raisins in a bowl. In another bowl combine mayonnaise, sugar and vinegar. Combine vegetables with dressing. Season to taste and sprinkle with black sesame seeds.
Starter:. Mix flour and yeast in a medium bowl. Add water and mix, let sit for 1/2 hour to an hour. Fruit:. Mix together and set aside to allow fruit to absorb the liquor. Dough:. Combine starter and dough ingredients, except almonds. Mix and knead to make a soft, shiny, elastic dough. towards the end, knead in the fruits (along with any liquid) and almonds. Allow to rise covered for 1-1/2 to 2 hours. Turn dough onto surface and divide into 40 pieces, roll each into ball. Place on parchment-lined sheets. Cover and let rise for about 45 minutes. Bake in preheated 350 degree oven for 18 minutes. Remove from oven, let cool 10 minutes. Toss with melted butter and then confectioner's sugar. Cool completely before wrapping and storing. Keep well for a week at room temperature. Freeze for longer storage. Note: I added some almond paste and put pieces in the middle of the balls before putting to rise the second time. Also, I used the green candied cherries for good color.
Combine all ingredients except for almond extract, in crock pot or heavy pan. If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher. Stir in almond extract. Adjust seasoning. For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning. Serve applesauce warm or cold. Freezes well. *At this point, you could opt to use a hand held immersion blender to puree the fruit. Yield: estimated.
Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste . In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight. Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors. Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through. Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.
Preheat oven to 375 degrees. Spray 13x9 pan with non-stick cooking spray. Slice mushrooms thinly and cook until softened in butter, when they are almost complete add the frozen Boca Crumbles to the pan and cook until those are warmed throughout. Pour the garlic salt over that and turn heat off. In a seperate bowl beat eggs, then add in the cottage cheese, 2 cups of the mozzarella, 1 tsp Italian Spices and the parmasan cheese. Set aside 1.5 cups of pasta sauce. Mix the remaining amount of sauce with the mushroom mixture. Now assemble: as you do this slightly overlap the lasagne sheets and make sure you spread the fillings to the edges to seal in the pasta sheets. Assemble in this order:. Spread 1.5 cups of pasta sauce on the bottom of the pan. Layer 4 uncooked lasagne sheets, 1/3 of the Cottage Cheese Mixture, 1/3 of the mushroom mixture, 1 cup of mozzarella. Layer 4 more uncooked sheets, 1/3 of the Ricotta, 1/3 of the mushroom mixture. Layer For the last layer you will layer 4 more uncooked lasagne sheets, the rest of the Cottage Cheese Mixture, the rest of the mushroom mixture and end with the final cup of mozzarella. Cover the pan with foil and back until bubbly around 60 minutes. Uncover and continue cooking until cheese is melted about 5-10 minutes. Let stand 15 minutes before cutting. Enjoy!
Heat oil in large nonstick skillet over medium-high heat until hot. Saute garlic, onion, and bell pepper, stirring often, until onion is translucent (about 3 minutes). Add chicken to skillet and sear on all sides. (about 3 - 5 minutes). Sprinkle seasoning over chicken. Add broth, tomatoes with their liquid, hot sauce, and okra. Stir to break up okra. Cover, reduce heat, and simmer 8 minutes or until everything is heated through and slightly thickened.
Heat olive oil over medium high heat in large frying pan. Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly. Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm. In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute. Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through. Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. In a large bowl mix together broccoli,carrots and smoked sausage. Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well. Then add the garlic powder and black pepper,mixing well. At this point, taste and adjust your seasonings if desired. Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top. Bake at 350 degrees for 35 minutes or until golden brown. Enjoy ! :).
Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough. In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites. Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling. Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean. Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
Add water and salt to a saucepan; bring to a boil; stir in grits. Cook grits until done, following the package directions. Remove saucepan from heat. Add in bacon and 1 tablespoon butter; stir until the butter melts. Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan. Cool; cover and chill in the refrigerator overnight. Remove grits by turning the pan over; cut loaf into 1/2 inch slices. Melt remaining 1/4 cup butter in a large fry pan. Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.
In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower. In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain. Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl. Set aside to marinate for 1 hour at room temperature, then chill for 2 hours. Before serving, add parsley, onion, radishes, feta, and olive. Toss well. To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.
In an 8-ounce cup, combine toppings, syrup and espresso. Fill cup with steamed milk and top with a small dollop of foamed milk. Serve immediately.
Cut chicken into cubes. melt margarine and add flour, stirring until smooth. Cook 5 minutes. In the meantime, bring water to a boil in a seperate pot. once the water is boiling, add rice, oil, and salt. Cook until the liquid is absorbed. Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens. Add seasonings and chicken. Cook a few minutes longer and you're all done! To make it a full meal you can add an assortment of different vegetables. I think I am going to do snow peas, onion slices and broccoli but you can add whatever you like!
Cream the butter, shortening, and sugar together beating until light and fluffy. Add the eggs, one at a time, blending well after each. Beat in the flour. Beat in the extracts. Beat in the 7-Up. Blend well, DO NOT OVER MIX! Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Heat oil in a heavy bottomed 6 quart pot. Brown pork cubes. Add chopped onion, garlic, bay leaves, and tomato sauce. Cover and simmer until pork is tender. Add broth, potatoes, squash, and ham. When potatoes and squash are tender, add canned corn and fresh corn. Cook for 5 minutes, stirring frequently so corn will not stick to the bottom of the pan. Salt and pepper to taste. This chowder can be made hours before serving.
Heat onions in oil over med-high heat until translucent, about 5 minutes. Add garlic, ginger and pepper. Saute 5 more minutes. Add wine to deglaze pan. Add tomatoes, tomato paste, orange juice, soy sauce, and water and bring to a low boil. Boil on low about 20 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Put sauce in blender with maple syrup and liquid smoke. Puree. Enjoy on pizza, tofu, tempeh, etc.!
Brown sausage and onion together; drain. Mix sausage mixture with rice. Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes. Mix together eggs, milk and soup and spoon over tops of csseroles. Bake at 350 degrees for 40 minutes.
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar. Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon. Now boil the syrup for 4 minutes only. Meanwhile put the yolks and cornflour into a bowl. Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth. Once cool, fold in the whipped cream and freeze. Remove from the freezer at least 15 minutes before serving.
About 10 to 15 minutes before serving, put individual soup bowls in a low oven to warm. Have all the ingredients within easy reach of your stovetop. Set a heavy non-aluminum stockpot over high heat until hot enough to evaporate a bead of water. Add the oil to the pot, swirl to coat the bottom, then reduce the heat to medium-high. When the oil is hot enough to sizzle a bit of scallion, add the scallion and ginger, adjusting the heat so they sizzle without scorching. When fully fragrant, about 10 to 15 seconds, add the ham or crab. Stir briskly to combine, about 10 seconds, then add the wine. Wait a split second for it to "explode" in an aromatic hiss, then toss the meat briskly several times and immediately add the stock. Stir to blend, add the corn, and stir again. Bring the mixture to a near-boil over moderate heat. Stir frequently and watch that the heat does not climb too high, lest the corn burn. Reduce the heat to low, taste, add salt as required. Dissolve the cornstarch in the 2 tablespoons cold chicken stock. Stir the cornstarch mixture to recombine it, pour it evenly into the soup, and stir gently for about 1 minute until the mixture becomes glossy and slightly thick. Turn off the heat, Beat the egg whites lightly with a fork or chopsticks to break the gel. They will froth a bit, but do not beat to a foam. Add them to the soup in a thin, steady stream, pouring from a stationary spot about 6-inches above the pot. Stir gently once midway, then again after all the egg whites have been added, to bring the lacy threads to the surface. Serve at once, ladling the soup into the heated bowls and garnishing each with a sprinkling of coriander or chopped scallion. Or, cover the pot and keep the soup warm over the lowest possible heat. It will keep nicely this way for an hour, if you need to cook in advance. Leftovers keep well 4 to 5 days, refrigerated, and also survive freezing in remarkably good shape. Rewarm in a heavy pot over moderately low heat, stirring frequently.
Heat oven to 375°F. Grease baking sheet. Combine Butter Flavor Crisco, sugar and milk in medium bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla; beat until blended. Combine flour, salt and baking powder. Mix into creamed mixture at low speed until just blended. Drop by level tablespoonfuls of dough 2-inches apart onto baking sheet. Bake at 375°F for 7-9 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack. There are several variations that can be used with these cookies such as frosting them as wreaths or ornaments for the holiday season. Using a chocolate frosting between two cookies for a sandwich. Or dipping 1/2 of the cookie into chocolate frosting then into nuts. NOTE: For larger cookies, drop by tablespoonfuls of dough into a mound for each cookie. Place 3-inches apart on baking sheet. Bake at 375°F for 11-13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter. Melt 2 tablespoons butter in a large saute pan over medium heat. Add in garlic and thyme; saute until fragrant, about 1 minute. Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes. Meanwhile, slice the polenta into eight 1/2-inch thick rounds (you will have 1/3 of the roll left, save it for another use). Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about 1/2 tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes. When the mushrooms are tender, increase heat to high and stir in the marsala. When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream. Heat through, taste, and adjust w/ salt and pepper. To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.
Butter sides & bottom of an 8" springform pan. Combine cookie crumbs, butter & sugar in mixer. Press mixture evenly onto pan bottom. Melt chocolate in double-boiler & stir smooth. Beat cream cheese until smooth, then add eggs, one at a time. Gradually add sugar, mixing well until blended. Add melted chocolate, coffee & stir to blend. Turn mixture into prepared pan. Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled. Cool on counter for 45 min., cover & chill overnight. Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.). CHOCOLATE LEAVES: Melt chocolate in double-boiler. Brush on cleaned & dried fresh leaves (Ficus work well). Place on small, paper-lined pan & freeze overnight. Peel leaves & put back in the freezer until time to place on cake & serve. HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
Peel onions, cut into 1/4 inch slices, and separate into rings. Combine dry ingredients; stir well. Add eggs, milk, and 1 teaspoon oil, and beat until mixture is smooth. Dip onions into batter; fry in deep hot oil (375 degrees F) until golden brown. Drain on paper towels.
Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter. Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey. *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
Mix olive oil and garlic in small microwavable bowl. Microwave on HIGH 30 seconds. Place pizza crust on cookie sheet; brush entire surface with oil mixture. Top with spinach, mozzarella cheese, tomato slices and feta cheese. Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden. Let stand 5 minutes.
Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 30-55 minutes, until crispy and brown. Cool and serve.
Brown hamburg; add taco seasoning according to package. Chill for 2 hours. Add Taco Sauce, Catalina dressing, cheese and bag of crushed Doritos. Mix well. Add lettuce and tomatoes; mix together. Serve cold with your favorite tortilla chips.
Heat butter and olive oil in large skillet. Dredge salmon fillets in flour. Fry the salmon in the butter mixture until fish flakes easily when tested with a fork. Season with salt and pepper. Remove fillets from pan and keep warm. In same skillet, fry garlic and onion until transparent. Add hazelnuts. Add wine and stir to loosen any brown bits that may be sticking to bottom. Stir in cream and dried dill. Cook until liquid is reduced by half. Season with salt and pepper to taste. Place salmon in sauce and heat through.
In medium pan at medium heat, add butter or olive oil then minced garlic. When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes. In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar. Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes. Add the previously mentioned mixture to the mix, along with the celery. Turn down heat to a low and cook for another minute or so. Add pepper and cilantro to taste and leave on the burner until ready to serve. Tip: Would probably taste pretty good with mushrooms.
In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned. Add chicken, sprinkle with salt and pepper. Cook for 4-5 minutes on each side or until juices run clear. Remove and keep warm. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon. Add to the Skillet. Combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in capers and oil. Add chicken; turn to coat. Serve chicken with sauce.
In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on chicken or pork frequently the last 10 minutes of grilling. Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork). Store unused portion of sauce in refrigerator up to 3 weeks.
In a 12-ounce cup, combine syrups and espresso. Fill cup with steamed milk, top with foamed milk and sprinkle with cinnamon. Serve immediately.
Preheat oven to 350 degrees. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack. Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.