HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the chiles: Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree. Assemble the stew: Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid. Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours. Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.
In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains. Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes. Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste. Enjoy! Note: Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden. Watch carefully, so as not to burn!
In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish. Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up suace in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigeragte up to 24 hours for sauce to soak inches. Preheat oven in 350 degrees, bake rolls for 15-20 minutes, uncovered until rolls are lghtly browned and cheese is melted.
Saute onions in butter until tender. Add meat and spices. Saute until tender. Add browned pine nuts and lemon/vinegar. When cool, its ready to be used for stuffing. Using the basic dough recipe I have posted Recipe #323574. roll out the 2 1/2" ball of dough out to 4" circles (more like squares with rounded edges). Put a heaping tablespoon of filling on each circle. Fold the bottom to the middle and bring in sides to center to form triangle (I you put one corner directly in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle). Press down seams firmly and pinch ends together. Grease pan and place pies on pan (seams down), and brush tops with olive oil. Bake in a preheated 400 degree oven until pies are golden brown. Enjoy!
Use an 18" paella pan or 2 14" paella pans. If using 2 pans, divide ingredients below between the 2. Make/buy lobster stock. Cook lobster in the shell as preferred. This can be done a day ahead. You need to cut the tails lengthwise to get the needed 12 portions. Be sure to remove any pieces of broken shell. If cooked ahead store in the refrigerator but take out before you get started. Grate onion using a box grater or use a food processor. Mince garlic or pass through garlic press. Toast saffron in a small pan for 1 minute. Crush with a mortar/pestle or spoon into a powder. Put stock into a large pot with the lemon juice and saffron. Keep warm over low heat. Heat the paella pan(s) on a large burner over low heat until hot (250F). Add olive oil to pan and swirl to coat. Heat oil until glistening. Brown chorizo slices if using. Remove from heat and set aside. Deglaze pan with wine. Add onion and cook until softened, 3-5 minutes. Add tomato paste, paprika and garlic and stir to combine. Move to the center of the pan. Cook over very low heat until sofrito has turned into a dark red "jam". Add a bit of white wine if the mixture starts to stick. Do not let this burn. This will take about 30 minutes. Deglaze with wine. Add the rice into the sofrito-wine mixture and stir well to coat the rice. Spread rice into an even layer. Add the lobster stock and Pernod if using, being careful not to disturb the rice. Bring to a boil then reduce to a simmer. Turn the pan as necessary to keep all areas simmering. Cook, without stirring, until the rice is visible at the level of the liquid (8-10 minutes). Add the mussels/clams evenly pushing them into the rice. Continue to cook the rice for 5 minutes. Add the raw shrimp evenly pushing them into the rice. Cook until the rice is just done. Remove from heat. Add chorizo to the rice then distribute the lobster tails around the paella pushing into the rice. Cover with foil or lid and let sit for 5 minutes until the seafood is fully cooked and heated through. Creating the socarrat. Uncover the pan and put over high heat. You should hear a faint crackling sound and it will smell toasty sweet but not burnt. Remove from the heat. Sprinkle with the peas, parsley & tarragon and garnish with lemon wedges. Put the cover back on. Set aside to rest for 5-10 minutes then serve.
In small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large mixing bowl, beat eggs. Stir in pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees; bake 45-50 minutes longer or until knife inserted near the center comes out clean. You may want to cover crust with aluminum foil to prevent excessive browning. Cool on wire rack. Top with whipped cream, if desired. Refrigerate leftovers. I like my pumpkin pie chilled before serving.
Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate. In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt. Cook over medium heat until steaming, 2 minutes. In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar. Whisk in the remaining 2/3 cup flour until smooth. Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture. Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla. Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes. In an 8-inch crepe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add 1/3 cup chilled crepe batter and swirl to coat the pan. Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crepes. Place a crepe on a cake stand or flat plate; spread 1/3 cup pastry cream on top. Repeat with the remaining crepes and pastry cream, ending with a crepe. Refrigerate. In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth. Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides. Refrigerate for at least 1 hour or up to 2 days before slicing.
In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl. Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight. Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F. Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.
Cut each cheese slice diagonally in half. Top each cracker with 1 folded turkey piece, 1 cheese triangle and 1/2 tsp dressing.
COMBINE whole wheat flour, 1/2 cup of the white flour, yeast, sugar and salt in large bowl. Mix well. ADD water, butter, oats and egg to flour mixture. Beat at low speed of electric mixer just until dry ingredients are moistened. Beat at medium speed for 3 minutes. Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL) white flour adding enough to make a soft smooth dough. PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. Let rise in a warm place (75°- 85°F/24°- 29°C) until doubled (35 - 40 minutes). TURN dough into greased 1 1/2 qt (1.5 L) round casserole or souffle dish. LET RISE uncovered in warm place until doubled in size (30 - 35 minutes). BAKE at 375°F (190°C) on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.
1. Heat oven to 350 degrees. 2. Lightly grease the bottom of two loaf pans. 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins. 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean. 5. Cool 10 minutes. 6. loosen sides and remove from pan, cool completely. 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.
Combine the vegetables in a large glass or ceramic bowl. Mix dressing ingredients and pour over vegetables. Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally. Cooking time reflects time to marinate vegetables.
In a large pot, combine all ingredients except the tortellini and parmesan cheese. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes. While the tomato and spinach mixture simmers, prepare tortellini according to the package. Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm. Drain. Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes. Serve the soup in bowls, topped with the parmesan cheese.
Brown hamberger. Drain grease. Follow the directions on Rice-A-Roni. when you add the water mix in the hamberger. Cover continue to cook at simmer 15-20 Min or. until rice is tender.
Place bananas, milk, eggs, and brown sugar in a blender. Pulse for about 20 seconds. Add applesauce and vanilla to the blender and pulse for 5 seconds. Mix the remainder of the dry ingredients in a large bowl, then add the blender contents. Grease a 9x5 breadpan and pour the mixture inches. Bake at 350 for 65-70 minutes.
Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them. Add the grapes, melon chunks, segmented orange and blackcurrants. Pour the peach juice over the fruit and leave to stand for at least an hour before serving. Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.
Pour marshmallow cream into large bowl. In a large saucepan cook sugar, salt and water to soft ball stage. Pour hot mixture over marshmallow cream. Stir until slightly stiff and peaks start to form. Add vanilla and pecans. Mix well. Pour into a 8x8 greased pan or drop by spoonfuls onto wax paper.
Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning. In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about 1/4 of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes. Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick. Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes. Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper. Serve in bowls with fresh bread rolls and/or fries.
Process dry onion soup mix in a coffee grinder until fine. In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix. Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once. Remove, cover and set aside to keep hot. If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin. If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm. Cut buns partialy through lengthwise, leaving a hinge. Butter each piece and spread some horseradish over each half. Layer warmed sliced beef into buns; about 1/4 pound for each bun. Salt and pepper to taste. Close sandwich bun and place on individual plates and cut sandwich in half. Pour beef broth mixture into individual small bowls. Dip sandwich into beef broth mixture and enjoy.
Brown ground beef in frying pan with onion and garlic. Meanwhile, cook pasta for 10 minutes or until al dente. Combine fully cooked meat mixture with condensed soup and corn, heat to desired temperature and add salt and pepper. Combine strained pasta with meat"mixture", continue to heat on medium-low if needed.
Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes. Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy. Sprinkle cheese over sausage mixture and mix well. Pour over hot farfalle pasta. Toss to coat. Add salt if needed.
In a large bowl, mix refried beans and taco seasoning, then spoon into a 13x9 baking dish. In the now empty bowl, mix softened cream cheese and sour cream until smooth. Stir in the can of green chilis. If you like it spicier, you can also had a few drops of hot sauce at this point and stir well. Pour sour cream mixture on top of beans in baking dish and spread evenly. Sprinkle the two shredded cheeses evenly over the top of dish. At this point, you can bake the dip at 350 for about 20 minutes or until bubbly. Serve the toppings in small dishes on the side. Personally, our family likes it cold, and it's easier to serve cold for parties. If serving cold, top with layers of remaining toppings, cover and refrigerate until ready to serve, Allowing it to chill for at least 30 minutes will help to meld the flavors. Serve with tortilla chips, pita chips or even sliced vegetables for dipping. TIP: I slice the toppings like tomatoes and olives on a layer of paper towels so that the juices get soaked up, and then transfer the toppings to the dish after they have had a chance to drain. This helps to prevent the dip from getting "wet" while refrigerated.
Set pot to STOVETOP HIGH. Add sausage to pot. Cook uncovered for 10 minutes or until browned, stirring often. Remove sausage from pot. Spoon off fat. Pour water into pot. Place roasting rack into pot. Place squash, cut side down, on rack. Set OVEN to 425 degrees F for 25 minutes. Using fork, scrape flesh from squash and add to pot. Sprinkle with 1 tablespoon Parmesan cheese and 1 teaspoon garlic and herb seasoning. Top with sausage, tomato, spinach and remaining Parmesan cheese and seasoning. Set OVEN to 425 degrees F for 15 minutes. Cover and cook until mixture is hot and bubbling. Sprinkle with mozzarella cheese.
Preheat oven to 400 degrees F. On low heat, melt 2 ounces of the butter, add salt and pepper to taste and baste chicken thighs with molten butter. Bake thighs at 400 degrees F for about 45 minutes. While thighs are baking, prepare basmati rice. Some minutes before the thighs are done, slice onions and fry in remaining butter (I know, it's a LOT of butter, but that's correct). As soon as onions are translucent, salt to taste, then add raisins, heat through (don't let the mixture burn!), then add barberries, turn off heat and let stand until barberries are warmed, too. Place chicken thighs and rice on plates, top rice with onion-raisin-barberry mixture. Serve with green salad. Enjoy!
Press unbaked pie crust onto bottom and up side of 9-inch quiche pan or pie plate. Flute edge and set aside while preparing Apple Filling. In a large bowl toss apple slices with butter, sugar, flour, cinnamon, nutmeg and salt. Spoon into pastry-lined pan. Bake at 350 for 30 minutes or until edge of crust is lightly browned. Remove from oven and set aside while preparing Yogurt Topping. In a medium bowl combine yogurt, egg, sugar, flour, vanilla extract and salt, beating with fork or wire whisk until blended. Pour evenly over hot apple tart. If desired, arrange walnuts over top. Bake at 350 degrees additional 10 minutes. Cool completely before serving.
Preheat oven to 400 degrees. Butter or line a standard 12 count muffin tin. In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon. Whisk to combine. In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined. Add the egg mixture to the flour mixture and stir until JUST combined. Do NOT overmix. Fold in raspberries. Spoon batter into prepared muffin tin, almost to the top. Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean. Let stand on a wire rack for 10 minutes, serve warm.
Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl. Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes. The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.
Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes. Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through. If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces. In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt. Garnish with the pine nuts, and finely chopped parsley.
Combine sugar, preserves and lemon juice. Add strawberries, rhubarb and tapioca. Set aside for 10 minutes. Adjust oven rack to lower 1/3 of oven. Preheat oven to 400 degrees fahrenheit. Prepare bottom crust in pie plate. Pour in fruit. Top with decorated crust-top. (I like a lattice top.). Brush with milk and sprinkle with sugar. Place on foil-lined baking sheet. Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.). Remove to wire rack and cool.
Steam asparagus until spears turn bright green and are barely tender, 4 to 6 minutes. Rinse in cold water to stop the cooking process. Mix mayonnaise, Dijon mustard, and lemon juice. Serve asparagus with sauce for dipping or spoon sauce over asparagus spears when serving on a plate.
Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray. For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes. For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside. Cook and stir the filling mixture over medium heat until thickened and bubbly. Preheat oven to 400°F. Divide filling mixture evenly among the 4 prepared cups or dishes. In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture. Bake for 15 minutes, or until toothpick inserted in topping comes out clean. Serve warm.
Preheat oven to 350 degrees. Beat margarine, eggs, sugar. Add vanilla, salt, and 1 1/2 cup flour until absorbed. Mix 1/2 cup flour with baking powder. Add to mixture. If chocolate is desired, add cocoa to a few tablespoons of mixture. Form into small cylinder. If nuts are desired, mix into plain dough by hand. Keep hands very wet. Form into loaves. For chocolate loaves, surround chocolate cylinder with plain dough. Bake 25 minutes. Slice into 1/2" pieces. Cook 10 minutes. Flip slices, turn off oven and return to the oven. Leave in as long as you can bear to, at least an hour. Preferrably overnight.
Combine the flour, 1/4 cup sugar and salt in a bowl and mix. well. Cut in the butter until crumbly. Pat over the. bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 to 18 minutes or until light. brown. Remove to a wire rack to cool. Combine 1 cup sugar and cornstarch in a saucepan and mix. well. Add the raspberries. Bring to a boil, stirring. constantly. Boil until thickened, stirring constantly. Cool slightly. Spoon over the baked layer. Chill in the refrigerator. Combine the marshmallows and milk in a saucepan. Cook over low heat until blended, stirring constantly. Remove from heat. Fold in the whipped cream. Spread. over the prepared layers. Chill until serving time.
Pat chicken dry and dredge in seasoned flour, shaking off excess. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken. Transfer to a plate. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute. Return chicken, skin side up, add wine and broth, and bring liquid to a boil. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender. Season with salt and pepper. Sprinkle with parsley and serve over noodles.
Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail. Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds. Roll each wiener in a tortilla strip around one end and secure with a toothpick. Place on a cookie sheet. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
Clean,peel and slice carrots. Slice onion. Using cooking spray, spray fry pan and heat to medium. Add carrots and onions, salt and pepper to taste. Cover pan. When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.