HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and peel enough avocado to make 1 cup. Combine all the ingredients in an electric blender OR mash the avocado and beat with the other ingredients until smooth and well-blended. Store the mixture in a covered jar in the refrigerator until well-chilled. Correct the seasonings and top each serving with a sprinkling of paprika. NOTE: you can add a pinch of ground cumin OR oregano OR garlic salt OR chili powder - to taste.
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of Swiss cheese, onion and pineapple. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted.
Steam vegetables for 3 to 4 minutes. Drain and rinse under cold water to stop cooking. Drain well. Place in a large bowl along with mushrooms and green onions. Whisk together dressing ingredients. Pour over vegetables. Toss well. Chill for 6 to 8 hours, stirring occasionally.
For the marinade, combine the soy sauce, brown sugar, onions, sherry, garlic and rosemary in a shallow dish or a zip-lock bag. Add the pork and marinate it in the refrigerator for at least 20 minutes. For the sauce, while the pork is marinating microwave the preserves and jelly until melted, or melt them over low heat in a saucepan. Stir in the horseradish and ginger. Remove the meat from the refrigerator and discard the marinade. Grill the pork with the grill lid closed over medium high heat (350 to 400 degrees) for 20-25 minutes or until the internal temperature reaches 155 degrees. Turn once, basting with the 1/2 cup of the sauce. Grill for another 5 to 10 minutes or until the center temperature reaches 160 degrees. Slice and serve with the remaining sauce and fresh rosemary.
Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Blend all ingredients in a blender or food processor till smooth . Chill. Will keep in refrigerator for several months.
Combine tuna, red pepper, and green onions in a medium bowl. In a small bowl, combine cheese, eggs, mayonnaise, lemon juice, basil leaves, and red pepper (to taste) and blend well. Add to tuna mixture and blend. Cover tightly and refrigerate up to 2 days.
In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours. Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F. Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
melt butter in skillet. add shrimp, cook for 1 minute. add bourbon. with a long match ignite and shake pan until flames die down-be careful. remove shrimp to a warm platter. add cream and tomato paste to pan. bring to a boil and reduce until thickened. add lemon juice, salt, pepper. return shrimp to pan. add chives. garnish with pecans if desired. serve over wild rice.
Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender. While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissovled and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat. Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve. Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil. Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough. Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes. Knead the dough for 10 minutes more. Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick. Cover with a dish towel; let rest for 10 minutes. Lightly oil two baking sheets and sprinkle them with semolina. Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips. Stretch each strip until it is 10in (25cm) long. Place the strips, about 1/2in (1cm) apart, on the baking sheets. Brush the strips with the egg glaze and sprinkle with sesame seeds. Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.
In saucepan over medium-low heat, combine milk, butter and salt until butter is melted and bubbles form around the edge. Add flour, and stir vigorously until mixture pulls away from sides of pan and forms a ball, 2-3 minutes. Remove from heat and stir in goat cheese, 1 egg and oregano until well combined. Add remaining egg and continue to stir until a loose dough is formed. Using two spoons, filled prepared muffin cups 2/3 full. Sprinkle evenly with Parmesan cheese. Bake at 400 until puffs have risen and are golden brown, about 12 minutes.
Combine dry ingredients in a plastic bag. Shake and coat the chicken. Melt the butter in a frying pan and once it is heated, brown the chicken slowly. Place the chicken in a baking dish. Combine the cherries with their juice and the wine and pour over the chicken. Bake at 350 degrees F. for 30-45 minutes until done.
Clean and quarter potatoes; boil potatoes in salted water, simmer until tender, drain and cool. Do not over cook! In the mean time, clean and slice all veggies. Cut cooled potatoes to desired size and add to veggies. Add enough mayonnaise to coat the potatoes and veggies. Add salt and pepper to taste.
Cut meat into strips and remove all fat. Add all ingredients into ziplock bag and shake well. Marinade for 8-24 hours. Place on dehydrator. Remove after fully dried and place into a clean ziplock. For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate. Share with friends and family!
Wash and cut the leeks into rings and reserve. Cut the pieces of chicken in half crossways and season with pepper. Then remove the rind from the bacon and lightly cook the slices in the oil in a large nonstick frying pan over a low heat. Stretch out each slice of bacon, using the back of a knife, and then wrap one around each piece of chicken. Secure each slice with a toothpick. Place the chicken in the frying pan and stir in the mustard powder and the plain flour. Cook for 1-2 minutes, then stir in stock and bring to the boil. Reduce the heat and add the leeks. Cover and simmer for about 15 minutes until the leeks are tender. Garnish with parsley and serve.
Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture. Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.
Preheat oven to 375°F. Sift together flour, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a 18/8 cookie scoop) onto ungreased cookie sheets about 2 inches apart. Bake at 375°F for 9 to 11 minutes, or until golden brown.
preheat oven to 325. combine rice, soup, water, soup mix and mushrooms in a casserole dish. place chicken on top. sprinkle with parsley and paprika. Bake at 325 F for 1 1/2 hours.
Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes. Remove charred skin from red pepper; discard core; chop pepper and set aside. In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more. Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot. Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more. Serve garnished with cheese and tortilla chips, if desired.
chop radish, green onion, and lettuce very fine. mix tuna, onion, and garlic in bowl. mix in mayo and jalepeno sauce. mix in chopped veggies. slice avocados and season with tony's. make a bed of lettuce, add a scoop of tuna mixture, top with a cherry tomato, arrange avocado slices around scoop of tuna and serve.
Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well. Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture. Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature). Barbecue or grill in the usual manner, using the marinade to brush on while cooking.
In a small bowl, mix soy sauce, rice vinegar, sugar, chile garlic, and white pepper. Set aside. Heat a large frying pan or wok with oil over med-high heat. Carefully add tofu and sear for a minute then add bellpeppers. Cook until peppers until tender and slightly crunchy. Add a bit more oil if needed. Add the last 3 ingredients: oil, garlic, and ginger to pan; stir until garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and tofu and peppers are coated, 2 to 3 minutes. Pour into a serving dish.
Mix together by hand the flour, sugar, soda, salt, eggs and fruit cocktail with juice. Do not over mix and do not beat. Pour into a 9x13 cake pan sprayed with pam. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped pecans over top of cake. Bake at 325 degrees for 40 minutes. Remove and place on a rack to cool. While cooling (15 minutes) in a medium pan bring to a slow boil the evaporated milk, sugar and butter. Once the butter is melted and the slow boil is reached remove from heat and stir in the vanilla. With a carving fork poke"lots" of holes in the cake and slowly pour butter sauce evenly all through cake.
Wash rice. Bring water to a boil in saucepan, and add bouillon cubes. Stir until dissolved. Add all other ingredients, mix lightly, and pour into a buttered baking dish. Bake covered at 325F for 1 1/2 hours, stirring about 3 times during baking.
Wash the and remove the ends. Leave skin on and slice lengthwise. Put olive oil in a bowl and add salt and pepper. Dip zucchini slices into oil mix then grill until crisp tender, about 5-10 minutes turning half way through.
Spread pecans in an ungreased roasting pan or 15x10-inch jelly roll pan. Bake at 350 for 10 minutes, stirring after 5 minutes. Combine sugar and remaining 4 ingredients in a saucepan. Cook over medium-low heat until sugar and coffee dissolve, stirring often. Add pecans, and cook 3 minutes, stirring constantly. Remove from heat. Spread pecans in ungreased pan. Bake at 300 for 15 minutes, stirring every 5 minutes. Cool completely; store in an airtight container.
Cut the left-over pork chops into thin strips at a slight bias. Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender. In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup. Add pork to the garlic and onion and cook until warmed through Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker). Serve over your favorite rice or noodles.
Cut eggplants in half lengthways, slash the flesh and sprinkle with the salt. Place, cut side down, on a plate and let sit for 1 hour. Rinse and drain, then remove and chop the flesh, reserving the skins. Preheat oven to 375°F Heat the butter in a pan, add the onion and fry until soft. Add the eggplant flesh, garlic, 2 Tbs. stock, tomatoes, chives, sweet corn, salt and pepper to taste; cook until soft. Stuff into the eggplant cases. Place eggplants in a shallow ovenproof dish. Mix the breadcrumbs and cheese and sprinkle over the eggplants. Add remaining stock to the dish, then cover with foil. Bake at 375°F for 30 minutes. Serve immediately.
Red Chile Sauce: Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring). Add Chile powder and cook for an additional minute. Gradually add water and stir, making sure that no lumps form. Add seasonings to sauce and simmer on low heat for 10-15 minutes. Enchiladas: 350 degree fahrenheit oven. Heat 1/2 inch of shortening in heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce. Place in oven at 350 degrees for 15 minutes, or until the cheese melts. Top with a fried egg and garnish with lettuce to serve. *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.
Coarsely chop the eggplant and sprinkle lightly with salt. Place in a colander and stand for 10 minutes. Rinse well under cold water, drain and pat dry with paper towel. Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol. Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick. Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly. Stir in the olives and oregano and serve warm or at room temperature.
Preheat oven to 325*. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean. Cool on wire rack. Serve warm with vanilla ice cream, if desired.
Preheat oven to 350°. Place fish in a single layer in a baking dish and dot with butter. Add beer, lime juice, and 1 clove garlic. Bake 30 minutes, basting occasionally. Meanwhile, heat oil in a skillet over high heat. Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes. Add remaining ingredients to pan and cook for an additional 10-15 minutes. When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.
Pre-heat oven to 350 degrees F or 180°C. Grease and flour one loaf pan. Mix ingredients in the order given. Pour into loaf pan and bake for one hour or until the loaf tests clean. If the top starts to brown too much, cover with aluminium foil and continue cooking until bread is done.
Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.
Sift the cocoa powder and flour. Measure out 4 cups of milk. From the 4 cups of milk, slowly whisk about 1/4 cup of it, a little more if necessary, into the cocoa/flour mix until it becomes a paste. If you add milk too fast, you get clumpy cocoa. If that happens, use a hand blender to smooth it out. When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon). Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium. Add the cocoa/flour/spices mix to the hot milk in the double-boiler. Stir constantly to keep it from burning. If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Continue stirring on the heat until it's to your desired thickness. Not too long; you don't want to be forced to use a knife and fork. ;D. When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. (Careful, it could splatter - I found out last night. *grrr*) Then add the powdered sugar and vanilla and stir. If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring.
Generously spray the inside of the slow cooker with Pam (or coat with oil). Whisk together all ingredients except the cheese and macaroni. Pour mixture into slow cooker, and stir in macaroni and shredded cheese. Cover and cook on LOW, stirring once to break up macaroni clumps. Check at 2 hours to determine if more time will be needed. If needed, stir, and continue to cook for another 1-2 hours.
Combine pork chops, wine, oil, lemon juice, garlic, sage, parsley, pepper and salt in a zip top bag. Seal tightly, pressing out as much air as possible. Refrigerate the pork for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes. Preheat an outdoor grill for indirect high heat (pile all the coals on one side) and lightly oil grate. Put the soaked hickory chips over the coals. Cook the pork chops on the side of the grill away from the coals for 10 to 15 minutes, turning once, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor; place the air vents on the lid over the meat, open fully, to draw the smoke over the meat. The air vents in the bottom should be half-open on a breezy day, or fully open on a still day.
Preheat oven to 350F degrees. Line a baking dish with parchment paper or foil, large enough to fold over and seal. Place the fillets in the middle off the dish and sprinkle with coriander and thyme. Grind a little sea salt over the fillets. Place one or two lemon slices on each fillet. The lemon peel can be a bit strong; if you wish, you can remove the peel with a paring knife before putting the slices on the fillets. Fold the parchment paper over the fillets and staple or paper clip, or fold the foil and crimp to seal. Bake for about 18 minutes. When salmon is done remove to a plate. Place a fresh slice of lemon on each fillet and a sprig of fresh thyme, and serve. Variations: Add some shrimp and scallops in with the salmon. Anoint the salmon with a tablespoon of dry white wine or dry vermouth prior to adding the seasonings.
Add all the ingredients to an ice-filled shaker. Shake vigorously. Strain mixture into a cocktail glass (just right for a martini glass). Garnish with slice of lime.
Preheat your oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.
Cream together butter, sugar, egg, vanilla, and salt. Add coloring and mix well to distribute color evenly. Stir in flour. Shape in 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten each by pressing a chocolate in each center. Bake at 350 degrees for 10 minutes, or until bottom starts to brown.
Cut steaks into thin strips. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside. Add remaining butter to skillet, then add steak strips. Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides. Add chili sauce, cover and simmer about 10 minutes or until meat is tender. Blend flour with cold water and stir into skillet. Cook, stirring continually, for about 5 minutes or until mixture comes to a boil. Reduce heat and return mushrooms and onions to skillet. Add green beans and mix well. Cook about 2 minutes, or until beans are heated through (do not boil). Serve over hot egg noodles.
Saute mushrooms in butter until brown. Remove from pan and set aside. Saute celery and onions (add more butter if necessary). Combine mushrooms, celery, onions, chicken, cashews, 2/3 of the can of noodles, soup and water together in casserole dish. Top with the other 1/3 can of noodles. Bake uncovered at 350 degrees for 30 minutes.
Warm and simmer tomato sauce, Worcestershire sauce, honey, lemon juice, season-all salt, onion and garlic powder, soy sauce, and sliced mushrooms together in a saucepan. Pour mixture over roast. Cover and bake for 90 minutes until roast is tender in a 425 degree Fahrenheit oven.
Cook the rice per package directions, omitting the addition of any fat. In a bowl, combine the pork, sherry, soy sauce, and cornstarch. Heat the oil in a large nonstick skillet over med-high heat until nearly smoking. Add in the broccoli and red pepper; stir-fry 2 minutes. Add in the pork strips; stir-fry 4 minutes. Add in the orange juice, hoisin, and honey; stir-fry 2 minutes longer or until the pork is cooked through. Serve over rice.
Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours. Chop Valrhona dark bitter chocolate into one-inch pieces. Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth. Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set. With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands. Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.
Dissolve Jello in boiling water. Let cool until syrupy. Add Mountain Dew, drained pineapple, 1 cup of the lemon pie filling and the marshmallows. Pour into 9x13 pan and refrigerate. Once set, mix remaining lemon pie filling with the 2 cups Cool Whip and spread on top of salad. Refrigerate until serving.