HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use. Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree. Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer. Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk. Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.
Combine the flour, sugars, cocoa,baking powder, baking soda,lecithin, and salt. Stir to mix well. In the bowl of a food processor, place prunes and 6 Tbsp water. Process on high til mixture is smooth. Place prune mixture in a bowl with coffee and vanilla extract. Stir to mix well. Add flour mixture to prune mixture, stir to mix well. Line muffin cups and fill 3/4 full. Bake at 350°F for 15-20 minutes, being careful not to overbake(They should spring back when lightly touched). Immediately after removing from the oven, place 8 chocolate chips on top of each muffin. Allow to sit until soft and then spread the softened chips with a spatula.
Preheat oven to 180 degree Celsius. Lightly grease and line a 20cm cake tin and line with baking paper. In a bowl combine the flour, oats, bicarbonate of soda, allspice, sugar and pecans. Make a well in the centre and then add the oil and egg and then the apples and combine all ingredients well together. Pour mix into the prepared tin and cook for 35 minutes until golden brown.
Slice the onion/s just as you would for frying them for burgers or hot-dogs and place on a microwaveable plate (or in a microwaveable bowl if doing lots of onions to feed several people). Add oil or a knob of butter if desired. Microwave for 2 - 3 minutes or until done, gently stir/mix halfway through cooking time. Microwaves vary greatly in strength, but as a guide, for one medium onion - enough for a good sized hot dog, in my 1000W machine I microwave on high for 1 minute 30 seconds then loosely mix with my fingers. I then set the microwave for another 1 minute 30 seconds but I don't press start until the sausages/burgers etc are almost finished being grilled then press start just before serving so that the onion is piping hot. They have a bit more 'kick' to them than pan-fried onions if you do them without the fat. If using oil or butter do go easy as very little is required. It's a viable and very handy way of 'frying' onions whether you're a healthy-eating fanatic like me or not!
Mix sugar, eggs and vinegar in a double boiler with a whisk. (If you don't have a double boiler, place a metal or glass bowl over a pot of lightly boiling water. I actaully use a small pot in a larger pot with water in it. Be careful not to let any water get in the mixture.). Whisk constantly until sauce JUST starts to boil and remove from heat immediately. Add 2 tablespoons of dry mustard and gradually add more to taste. We use the full 4 tablespoons. Serve with your ham and enjoy!
For Marinara: Put tomatoes in pot, mash with a whisk. After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes. For Wilted Spinach: Heat extra virgin olive oil and garlic in saute pan until garlic is golden brown. Add spinach and the rest of seasonings until spinach wilts down by half. Slice eggplant into 1/4-inch slices. Season with sea salt, cracked black pepper, and olive oil. Place on preheated char broiler until very tender. (Or place under oven broiler). Make three layers. Place grilled eggplant slices in baking pan. Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer. Cap off with a piece of grilled eggplant. Place in a 500°F oven and cook for 10 minutes. Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.
To color the sugar: Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring. Put the lid on and shake the jar well until the sugar is completely colored. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors. To make the Sand Art: Whisk together the flour and salt and set aside. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar. To bake: Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes.
Wash, soak and sprout the green lentils atleast 2 days ahead. Boil the lentils in just enough water with salt till cooked but still firm and crunchy. Set aside. Heat oil on low flame in a frying pan. Fry the fenugreek seeds in it for just a minute till light brown. Stir in the whole red chilli. Remove from flame. Pour it over the grated coconut. Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste. Combine the ground spice paste, boiled lentils, salt and a little water. Bring to a boil and keep aside. To season, heat the oil on low flame in a pan. Add the mustard seeds and allow to splutter. Once they stop spluttering, add the curry leaves and dry red chilli. Pour the seasoning over the curry. Alternately, season this curry with onion (finely chopped and lightly fried). Serve hot with plain boiled rice.
Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels. Sprinkle with salt and pepper. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat. When oil shimmers, add enough meat to cover bottom in 1 layer. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes. Turn and brown on the other side, about 5 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed. When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes. Decrease heat to low and sprinkle the sugar over the onions. Cook, stirring occasionally, until onions are limp and golden, about 15 minutes. Stir in the flour and thyme and increase heat to high. Stir 1 minute, then pour in the wine and broth and let liquid come to a boil. Stir in the tomato paste. Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours. Remove from heat and let stand 5-10 minutes before serving to settle flavors.
Heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion and saute until the onion is tender. Do not brown. Season the chicken with salt and pepper to taste. Heat another frying pan and add the remaining 1 tablespoon of oil. Brown the chicken on both sides and remove to a 13X9" glass baking dish. When the onions are tender stir in the yogurt and parsley off the heat. Salt and pepper to taste. Pour the mix over the chicken thighs and bake at 375° for 35 minutes.
Cook sausage and bacon, drain and set aside. Put half and half and chicken broth in a sauce pan over medium heat. Peel potatoes and cut into 1 in slices then quarter them, place in sauce pan. Add cooked sausage, bacon, onion, and cut kale leaves. season with red peper flakes.
Preheat oven to 350F; grease either four individual casserole dishes or one 1 1/2-quart casserole dish. Combine cracker crumbs and melted butter; spread evenly in bottom of prepared baking pan(s). Arrange egg slices evenly over crumbs. Scatter bacon evenly over egg slices. Combine sour cream, onion, milk and pepper; pour over bacon and spread to completely cover. Sprinkle with cheese. Bake 10-15 minutes, or until heated through and cheese is melted.
Mix together, mayonnaise, oregano, salt and pepper. Spread on bottom of loaf. Line with lettuce leaves. Arrange layers of ham, swiss cheese, bologna, American cheese, salami, tomato and onion. Sprinkle with red wine vinegar. Cover with top half of loaf. Cut into desired lengths for serving.
Bake the prepared cake mix in a 9x13" pan, per instructions on the box. While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well. Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle. While the cake is still hot, pour the pina colada mixture over the top of the cake evenly. Use a rubber spatula to spread the mixture, if needed. Set cake aside to cool completely. Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.
Directions: In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture. Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. For filling: Dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies. For glaze: Melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting. Store in the refrigerator.
Preheat oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Mix the flour, spices, salt and sugars, then cut in the shortening and butter with a pastry blender or similar tool until the mixture is the consistency of fine crumbs. Set aside 1 cup of the mixture. In another bowl, pour the boiling water over the molasses and stir until dissolved. Stir in the baking soda. When the bubbling subsides, add to the dry ingredients and stir until smoothly blended. Pour the batter into the prepared pan. Give the pan a good thunk to settle contents, and drag a knife a few times through the center of the batter from the outside to the middle to help the cake rise evenly. Sprinkle with reserved cup of crumbs. Bake for about 50 minutes, or until a toothpick inserted into the cake comes out clean.
In a nonstick pan, heat the tbs. of oil and then cook the ground beef and garlic till meat is cooked through. Add the soy sauce, ginger and brown sugar, cooking till the sauce thickens. Set aside in a bowl. In the same pan add 1 tbs.of oil and cook the vegetables and garlic. Once cooked, set aside. Add the remaining oil and heat. Add the cooked rice and stir till heated through. Add the scrambled eggs and the vegetables, mixing through. Finally add the ground beef making sure to also add the sauce. Mix thoroughly and enjoy.
Cook broccoli according to package directions and drain. Saute onion in butter. Add mushrooms and saute until soft. Add soup and stir until blended. Add garlic cheese and heat until melted, stirring often. Add cooked broccoli and stir to blend. Serve warm with Fritos. I serve it in a Crockpot.
Grill tomatillos and serrano chiles. In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro. In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes. In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked. Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock. Before serving sprinkle remaining chopped cilantro. Enjoy your tacos!
Combine flour, lemon verbena leaves, baking powder, and salt; set aside. Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds. Add sugar, eggs, and vanilla. Beat until well combined. Add half of the flour mixture. Beat until combined. Stir in remaining flour mixture with a wooden spoon until combined. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F (180 degree C ) oven for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks and cool. Makes 36. Store in an airtight tin for up to 5 days.
Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick. Divide batter evenly between 5 white or glass bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well. Spoon each color into paper lined cupcake tins until all are filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.
In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy. In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper. When creamy, add undrained celery and peanut butter; stir together well. When soup is well blended and creamy, taste; add more salt and pepper if desired.
sprinkle chops with a little salt and chili powder, sear both sides in a super-hot pan Rinse a can of black beans and pour it over the top. Pour a 1/2 cup of your favorite salsa on top of this. Cover with a lid. turn the heat down to low and cook for 15-20 minutes depending on the thickness of the chop, they can also be put in the oven at about 325 for 20 minutes or so if you prefer, or if they're really thick. When they come out, sprinkle some sharp cheddar and chopped green onion on them.
Heat oil in a Dutch oven over medium high heat. Saute onions and peppers until softened, about 3 to 5 minutes. Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes. Add cilantro, wine, capers, and tomatoes (breaking up with hands). Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes. Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes. Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.
Preheat a grill. Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Bayou Blast(recipe above). Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish. In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies, if using, herbs, and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Garnish with parsley. These are great served with Portuguese Style Sauteed Potatoes! To make the Bayou Blast, mix all ingredients together thoroughly. Makes 2/3 cup.
I cook a large package of hamburger (apx 5 lbs), drain. Place it back in the pan I cooked it in, (don't dirty another pan) and add tomato sauce and spices as you like it. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. Open two packages of lasagna noodles, either no-bake or regular. I prefer the regular, they are thicker--he no bake kinda disappear in my lasagna because they are so thin. Place all the ingredient bowls and pans in a row on the counter. Then I take 6 (one gallon) ice cream buckets or similar container. Layer as follows: noodles, sauce, cheese and repeat til done. That is it! You end up with six lasagnas, and only 3 dirty pans. Freeze. Once solid, slip from the ice cream bucket, and place in gallon Ziploc bags., Now they go back in the freezer, taking up much less space. I use the ice cream bucket because it makes it the exact correct size and shape for my 5 quart crockpot. You may find another container that works better for you. When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day...come home, dinner is ready!
Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe). While grains are cooking, puree cheese ingredients until smooth. Add cheese to skillet of grains, add beans, mix well. Serve!
Preheat oven to 375 degrees. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in nonaluminum baking dish. Top with butter. Pour oil over. Add 1 can broth and white wine to dish. Sprinkle chopped rosemary over garlic. Place 2 rosemary sprigs in dish. Season with pepper. (Can be made 8 hours ahead. Cover; chill). Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes. Discard rosemary sprigs. Garnish with fresh rosemary sprigs. Serve with bread.
Preheat your oven to 425F. In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper. Mix well until as smooth as possible. Set aside. Make a pocket in the rack for the stuffing. To do this use a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side. Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other. Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. This would probably work just as well using a ziploc bag with one of the tips snipped off. Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go. Work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely. When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper. Place the rack into a roasting pan and cook for 30 minutes. Reduce heat to 350F and cook and additional 1 hour and 20 minutes. A meat thermometer should read 150 degrees F. before you remove it from the oven. Let rest for 20 minutes before carving.
Cook sausage links. Set aside. Beat eggs with electric mixer until foamy; add onion, parsley and seasonings. Stir in ricotta cheese and slowly add milk. Place sausage in a 13-x9-x2-inch glass baking dish. Pour egg mixture evenly over sausage. (May refrigerate overnight at this stage.). Preheat oven to 325*. Place casserole, uncovered, in oven and bake for 30 minutes or until knife inserted comes out clean.
In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. Place in a greased 13-inch by 9-inch baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes or until chicken juices run clear.
Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal. In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.). To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.
If using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers. Otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly. Enjoy! :).
Mix jello, whipped topping and sour cream well. Add oranges, pineapple, and banana. Chill.
Mix eggs and olive oil in a flat bottomed dish until well blended. Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture. Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix. Add butter to a frying pan and melt on high heat. Reduce heat to low. Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan. Fry on low heat 15 minutes a side (golden brown). Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).
Mix dry ingredients together. Dry rub sugar and seasoning on both sides of the steak. Place on grill searing until desired doneness is achieved. Let sit for 5 minutes upon removing.
Heat oven to 375 degrees. Coat a shallow 2-quart casserole with nonstick cooking spray. In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch. Spoon into the prepared baking dish and drizzle with orange juice. Sprinkle cookie crumbs over fruit mixture. Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned. Cool; serve warm.
Chop the nuts and candied peel finely. Peel, core and chop the apples into small pieces. Stir together with all the other ingredients and seal in sterilised jars. Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.