HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sirloin, onion, and garlic,breaking up any clumps of meat. Drain off as much fat as possible. Transfer to bowl. Wipe skillet with a paper towl. add the oil and heat oer medium-high heat. Add the flour and stir to combine. Cook the roux, stirring constantly with a wooden spoon, until it turns a rich brown. Don't rush this ; it will take 10-15 minutes If the flour burns, discard it and try again with more oil and flour. Add 14oz broth and stir with a whisk until the texture is smooth. Add the remaining broth and stir until smooth. Transfer the mixture to the slow cooker. Stir in the meat and onion mixture , celery, carrots, tomatoes, Maggi seasoning, and pepper. Season with salt (If you used canned broth you may NOT need any salt at all). Add cabbage , cover and cook on high 4-6hours. Serve Hot.
Spray a slow cooker container with butter-flavored cooking spray. Combine apples and raisins in crock. Add Splenda, apple pie spice, and apple juice. Mix well to combine. Dot top with margarine. Cover and cook on LOW for 4-6 hours.
Melt the butter, cream and sugar with a dash of water in a very large pan. Cook till soft toffee stage. Pour the soft toffee into your mould i.e. clean plant pot. Set in fridge for a while. When set, position soft toffee centrally in a big mould. Engulf soft toffee in "molten chocolate". Place creation in chiller. Release the mould and behold a giant rolo!
In a saucepan sprinkle gelatin into Pina Colada Mix and heat stirring to simmer (or place in a microwave safe bowl and heat on HIGH 30 seconds, stirring once). Add rum. Chill in freezer 10 minutes. Beat mixture until smooth. Fold half of the whipped cream into the Pina Colada Mix and then place in crust. Chill until firm, about 2 hours. Serve: Topped with remaining whipped cream and garnished with cherries and/or pineapple if desired.
Puree the tomato, onion and garlic in a food processor. Heat the oil in a medium skillet over medium high heat. Cook tomato filling until thick and reduced-around 5 minutes. Add the meat of choice and mix well. Remove from heat and season with salt. Heat the tortillas and place an equal amount of filling on each. Roll and secure with toothpicks OR assemble all and chill seam side down. Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides. If you are not using the toothpicks-I dont-place seam side down in the hot oil first. Remove and drain-repeat and keep warm in the oven until done. When done place 3 on each plate and top with Guacamole, cream and salsa. Garnish with Cilantro and cheese. Serve with refried beans and Cactus Salad!
Melt butter in heavy pot. When foaming add onions and salt. Fry for 30-60 minutes, stirring occasionally. Be careful not to burn or they will become bitter. Let onions turn a deep, rich brown. Remove from heat and stir in flour. Return to heat stirring constantly for 1-2 minutes. Pour in liquids. Simmer for 30 minutes. Pour into crocks, top with thick slice of French bread and then Swiss cheese. Broil until bubbly.
Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat. Add green onions; cook, stirring constantly, until lightly browned. Remove roast and green onions temporarily. Add the additional 1 tbsp olive oil to the dutch oven. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender. Add the plums and the next four ingredients. (See recipe description for substitute for the plum wine). Stir well. Return the roast to the dutch oven, spooning the sauce over the roast. Cover and bake at 350 degrees for 3 to 3 1/2 hours or until the meat is tender. Serve the roast with the sauce.
Preheat oven to 325 degrees. Mix all ingredients together. Pour into coated baking dish. Bake uncovered for 1 hour or until firm. Cool and serve.
1) Discard the mushroom stems. 2) Wipe the mushrooms with a damp paper towel. 3) Line a baking tray with aluminum foil and spray some cooking oil on it . 4) Fill the mushrooms caps with cheese and place them the prepared baking tray. 5) Once all the mushrooms are set on the tray, spray them with some more cooking oil. 6) Bake for 10-12 minutes or until the cheese starts melting in a preheated 350-degree oven. 7) Serve hot and enjoy with cocktails and loved ones! Tips: 1) It is important to use the cooking spray otherwise the mushrooms will develop wrinkles and loose moisture. 2) You can replace gorgonzola cheese with blue/cheddar or cream cheese. 3) You can also use Baby Portabella Mushrooms for this recipe.
Preheat oven to 350 degrees. To make salsa, heat oil in a skillet over medium high heat. Add green pepper and onions and saute about 4 minutes. Add minced ginger and red pepper flakes, saute another 1 minute. Now add mango and cook an additional 5 minutes. Now add rum and lime juice and simmer for one minute. Take off the heat and stir in mint. Set mango salsa off to the side. For the chicken breast preparation pat the breasts dry. Combine the flour, garlic powder, ginger, salt and pepper. Lightly pat the chicken into the flour mixture. Heat the oil over medium high heat in an oven proof skillet. Lightly brown the chicken for about three minutes on each side. Pour the mango salsa over the chicken. Put the uncovered skillet in a 350 degree oven for 10 minutes.
Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up. Meanwhile, in a small bowl, stir together the garlic, oil, and herbs. When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well. Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes. When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil. Reduce heat and let simmer gently for 20 minutes. If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy. Ladle it up and enjoy!
Cook pasta according to package directions. In the meantime, heat a saucepan on medium-low heat. Drain the oil from the tuna into the pan. Add crushed & chopped garlic cloves and hot pepper flakes to pan, to infuse flavors into the oil, about 5 minutes. Increase heat to medium high, and add bell peppers. Cook for 2 minutes, stirring occasionally. In a small bowl blend soy sauce, sesame oil, and peanut butter. Transfer cooked pasta noodles to the saucepan. Add the peanut butter sauce and toss to coat. Add the tuna, and toss, breaking up the tuna. Season with salt & pepper as desired. Serve with a sprinkling of sesame seeds and cilantro leaves.
In large saucepan combine salsa, black beans, corn, turkey and broth. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes. Garnish each serving with sour cream and cilantro.
In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker/ crockpot. Add remaining ingredients and mix well. Cover and cook for 4-8 hours or until bubbly.
Whisk together the vinegar, oil garlic and hot sauce. Then fold in the avocado and the rest of the ingredients. Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
Heat oven to 375°F. Cook ground beef. Drain. Add to the cooked ground beef: onion, green chiles, chili powder, tomato sauce, and garlic powder. Simmer 8-10 minutes. Grease an 8 x 8 baking pan. Put meat mixture in pan. Beat together cheese, sour cream and egg white. Put on top of meat mixture. Bake 25-30 minutes.
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle. Mine uses a total of 2 1/2 hours to mix, let rise & bake. Original recipe yield: 1 -1 1/2 pound loaf.
Cut slashes in the fat edge of the ham and place in a shallow dish. Combine ginger ale, orange juice, brown sugar, oil, vinegar, mustard, ginger, and cloves and mix thoroughly. Pour marinade over ham. Cover and refrigerate overnight. Grill over hot coals for 10-15 minutes on each side, brushing frequently with marinade.
Adjust oven rack to middle position and heat oven to 325°. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. WIth folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. SPray foil with nonstick cooking spray. In workbowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving. Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.
Cook tapioca in water till thick. add dry jello. let cool and fold in cool whip. add oranges and set.
-----------Sauce-------------. In a bowl mix wasabi and water to make a paste. Let stand 10 minutes. Stir in vinegar, mayonnaise and garlic. Set aside. ---------Tuna-----------. Prepare grill with medium-hot coals. In a cup, mix the soy sauce, oil, and wasabi powder. Brush on tuna. Grill for 3-4 minutes on each side for rare tuna. Thinly slice the tuna and serve with the Wasabi sauce.
In a large skillet, saute beans, onion and garlic in hot oil until beans are tender-crisp. Stir in Rotel and basil. Simmer uncovered for 10 minutes, stirring occasionally. Sprinkle with lemon juice.
Preheat oven to 350°F. Grease and flour 13 x 9-inch pan. Beat all ingredients on low speed, scraping sides, 30 seconds. Beat on high 3 minutes. Pour into pans. Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan; cool completely.
Scald milk. Place scalded milk in a large bowl with honey, margarine, salt. Stir until margarine is melted. Let cool. In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble. Add 1-1/2 cup flour to milk mixture, add eggs, and mix well. Add yeast mixture and 2-1/2 cups flour. Mix until dough is sticky (don't add more flour!). Knead on a floured board. Place dough in a bowl (oil the top) and cover. Let rise until double in size. Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces. Roll to 1/8-inch thickness, 8-10-inches round. In a large skillet (heated) cook for 15 seconds, flip and cook the other side.
Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating. Refrigerate 24-48 hours, turning 2-3 times daily. Reserve marinade. Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker. In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions. Cook on LOW for 5-6 hours. (Slow cookers may vary.). Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves. Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.
heat oven to 350. Grease 13x9-inch pan with shortening. In small saucepan, cook caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. In medium suacepan, melt butter over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Stir in 1 1/2 cups chocolate chunks and 1 cup toasted pecans. Spoon and spread batter in pan. Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.). Bake 35-40 minutes or until set. Cool and cut.
Heat skillet, sautee chopped onions until softened, add garlic. Meanwhile, in another skillet, heat and add olive oil, add mushrooms and sautee a few minutes. Season with some salt and pepper, add red wine. Simmer with lid slightly open. Add ground meat to the onions, season with salt, pepper, Italian Seasonings, garlic powder, and brown the meat. When meat is almost cooked through, add spinach and the entire skillet of mushrooms and juices, add worchestershire. Cook through. Turn heat to low and add eggs, stir and cook until set. Adjust seasonings to taste.
Take a frying pan, add the diced onions and olive oil. Set burner to medium-high. Add in Worcestershire sauce, liquid smoke before onions start to sizzle. Add in garlic powder and black pepper once onions begin to sizzle. Stir frequently. Fry until evenly browned. Set aside onions. Take white bread, lay all cheese slices in an order of your choosing, add onions on top, put on top slice of bread. Re-oil pan if necessary. on low heat, toast each side of the sandwich until desired toasting has been attained. Make sure to check that the cheese is evenly melted through. Enjoy!
Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon. Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole. Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole. Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender. Skim any fat from the cooking liquid. Garnish with chopped parsley.
In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes. Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle. In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside. In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked. Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute. Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot. Serve shrimp immediately. You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce. Garnish with lemon.
MAKE THE SALSA: Combine all ingredients in a bowl. Set aside, so they can marry. TO MAKE THE SHRIMP: Rinse and drain shrimp; pat dry with paper towels. In a bowl, combine shrimp, soy sauce and orange juice. Let stand 10 minutes. Meanwhile, prepare a grill, oiling the grill rack. Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour). Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through. When finished grilling, remove from skewers and place on a serving platter.
Heat the oil in a large saucepan or Dutch oven over a medium-high heat. Add the onions and green pepper, and cook and stir until soft. Add the turkey, chili powder, garlic, cumin and oregano, and cook, stirring to break up the meat for 5 minutes or until cooked through. Add the vegetable juice, tomatoes and chiles, chicken broth and barley, and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low. Cover and simmer gently, stirring occasionally, for 15 minutes until the barley is almost tender. Add the beans, cover the pan and cook for 10 minutes. Nutritional Information Per Serving: Calories 320; total fat 12g (saturated fat 2.5g); cholesterol 60mg; sodium 700mg; carbohydrate 36g (fiber 9g); protein 21g.
Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice. Heat oil on med-hi heat. Brown beef in Wok for 1 minute. Slice 4 very thin pieces of the fresh pear and set aside for garnish. Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds. Stir-fry until golden, about 2-3 minutes or until fresh pear is soft. Garnish with pear and serve with steamed basmati rice.
Cook rice per directions. Heat oil in a saucepan. Saute onions over medium-high heat. Add tomatoes once onions are soft. Smash the tomatoes in the pot. Add the curry powder and stir. Add coconut cream/milk and stir. (add a little more if you desire more sauce) Salt to taste. Reduce heat to medium-low. Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally. Serve hot over rice.
Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side. Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. 5 Points per serving. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Cook the spinach ravioli until done, according to package directions. Drain, and return pasta to the pot. Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil. Add in the tomatoes, cheese, garlic powder, salt and pepper. Serve immediately while warm, or cover and chill until serving time.
Preheat oven to 355 degrees F. For The Granola: Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes). Then put in a blender to process into a course crust. Set aside. For The Ice Cream: In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes. Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes. For The Cookies: Using an electric mixer beat butter and sugar together until light and cream. Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms. Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven). Allow to cool. Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set.
In a large, high-sided skillet pan on high heat, heat the oil and then add the sausages until browned (3-5 minutes). Transfer sausage to a plate or bowl and set aside. Reduce heat to medium low and add the next three ingredients (onion-pepper flakes) and cook for 5-10 minutes or until onions soften. Stir in the oregano and tomatoes, breaking up the tomatoes, the basil and return the sausage to the pan. Season with salt and pepper and simmer for 5 minutes, stirring occasionally. Break the lasagna noodles in half, crosswise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes). Dollop the cream cheese over the sauce and swirl into the sauce, top with the mozzarella and continue to simmer, covered until cheese melts (2-5 minutes). Turn off heat and top with basil leaves, if desired. Let lasagna rest for 10 minutes before serving.
Preheat the oven to 180°C conventional (160°C fan forced). Line the bases of a 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper. To make the Sauce: Place butter, dark brown sugar, water and lemon juice into a saucepan a stir over medium heat for 5 mins or until sugar has dissolved and mixture forms a sauce. To make the Pudding: Beat extra butter and raw caster sugar until light and creamy. Add eggs beating well between each addition. Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots. Bake for 20-25 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with the extra sauce and cream.
Toss spinach, hearts of palm, tomates, avocados, mushrooms and almonds together in large bowl. Mix rest of ingredients together and shake very well. Add just enough dressing to coat.